Fudgy Chewy Brownies

My one-bowl chewy brownies are my weakness, boos. SO decadent, and way too delish! I show you exactly how to nail that crackly top and fudgy, chewy texture like nobody else. I also bumped up the brown sugar and threw in a splash of oil (my top secret, don’t tell anyone!).

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A close up of a batch of chewy brownies with one stacked on top of another with the inside texture showing on white countertop

Video Tutorial

How to Make Chewy Brownies

Mix Your Brownie Batter

Brown sugar and granulated sugar along with melted butter in glass bowl with a whisk on marble countertop

Step 1: Add melted butter, granulated sugar, and brown sugar to a medium-sized bowl.

Eggs going into whisked together butter and sugars in glass bowl on marble countertop

Step 2: Mix with your hand mixer on medium speed. Then, add eggs one at a time, mixing after each addition to incorporate.

Vanilla and oil added to a brownie batter in a glass bowl on marble countertop

Step 3: Mix in oil and vanilla extract.

Flour and cocoa powder added to brownie batter

Step 4: Slow down your mixer, then mix in the cocoa and flour mixture.

Prep Your Pan and Bake!

Chewy fudge brownie batter poured into a prepared pan on white countertop

Step 5: Pour the brownie batter into a baking non-stick sprayed 8×8-sized baking pan.

A close up of a cut batch of brownies with one cut from the batch with chocolate chips nearby

Step 6: Bake your fudgy and chewy brownies until a toothpick inserted in the center comes out just barely clean, then let them cool on a rack before slicing and serving.

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A close up of a batch of chewy brownies with one stacked on top of another with the inside texture showing on white countertop

Fudgy Chewy Brownie Recipe

This Fudgy Chewy Brownie Recipe is made with unsweetened cocoa powder, and a mixture of butter, eggs, and oil that keeps the brownies chewy and fudgy when baked.
4.79 from 164 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Dessert
Servings: 9 servings

Ingredients

  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 tbsp neutral oil like vegetable oil
  • 2 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4-1/2 tsp baking soda optional – SEE NOTE BELOW
  • 1/2 tsp kosher salt

Instructions

  • Preheat oven to 350 degrees.
  • In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
  • Add eggs one at a time, mixing after each addition to incorporate. Mix well! (see notes below)
  • Mix in oil and vanilla extract.
  • Combine flour, cocoa powder, baking soda if using and salt in a bowl. Reduce speed of mixer.
  • In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
  • Add brownie batter to baking non-stick sprayed 8×8 sized baking pan.
  • Bake for 30 minutes or until a toothpick inserted into the center comes out just barely clean. Don’t overbake.
  • Remove brownies and cool on cooling rack. Cut and serve.

Video

Notes

  • Whisk those eggs real good, boos. That’s your ticket to a glossy, crackly brownie top.
  • Stop mixing the second the flour hits the bowl. Overmixing leads straight to tough brownies, and we’re all about the fudgiest brownies ever here!
  • Slightly underbake them. Pulling them out just a lil’ early guarantees that chewy, fudgy perfection.
  • Let your brownies fully cool. I know it’s tough, but waiting makes them easier to slice and gives you the best texture.

 

How to Store 
  • Room Temp: Store brownies in an airtight container at room temperature for 4-5 days. Let them cool completely first.
  • Fridge: To extend freshness, store in the fridge for up to 6 days. Let brownies come to room temp before serving. You can also pop them in the microwave so they’re slightly warm.
  • Freezer: Wrap individually in plastic wrap, then place in a labeled freezer bag. Freeze for up to 3 months.

Nutrition

Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 210mg | Potassium: 118mg | Fiber: 2g | Sugar: 29g | Vitamin A: 368IU | Calcium: 27mg | Iron: 1mg
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One chewy brownie standing up in the air showing the fudgy inside in a stack of brownies

Serving Ideas

Recipe Help

Can I make this chewy brownies recipe without a hand mixer?

Absolutely boos. You can get that arm strength going and whisk by hand!

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Filed Under:  Bars And Brownies, Dessert and Baking, Oven, Super Bowl and Game Day Party, Valentine's Day

Comments

  1. Thanks for this recipe! This is by far the best chewy brownie recipe I have found & had the pleasure to bake. It is still a tad bit too sweet for my taste it’s still yummy with a glass of milk.

    1. You can cut the sugar by 1/4 cup or so if you’re finding them too sweet for your tastes. So glad you liked them though!

  2. Best brownies I had! I was never able to achieve the shiny top on my brownies and the fudgy and chewy texture until now.

    1. Yes you can. Just remember that olive oil isn’t neutral and has a stronger taste so it will give more of its flavor to the end result after baking.

    2. My first time making brownies and certainly won’t be the last thanks to this recipe. I used avocado oil and OMG these brownies were so good. They are everything and more she says they are.

  3. Fantastic recipe as written. Per others reviews I only added a pinch of bs & beat the eggs 30 seconds each. Absolutely delicious! I might gift these to my neighbors for Christmas. Thank you!

  4. These are the best homemade chewy brownies I’ve ever been able to make! I’m going to guess it’s the brown sugar that does it. Any other brownies that claim to have been chewy never were. These are by far and away, the best homemade I ever had!

    1. No, you don’t have to use baking powder if you don’t want to. It makes just gives it more lift, instead of a heavier fudge feel.

    2. I will agree. These rich chocolaty, fudgy, brownies are NOT a dissapointment like the others. These are my favorate deserts EVER!!!!!

    1. It adds just a slight lift so the brownies aren’t completely compact but totally up to you.

  5. These were perfect for the hot fudgE brownie sundaes i ordered aFter work (worked 3-11p) with friEnds at Big boy restauranT. Haven’t made thesE until today! Hot fudge cooling and whip cream whipped and in fridge. Lunch? Dinner?

  6. Great in terms of taste and texture but why can’t i get the shiny crust on top? I make sure to beat the eggs well. Please help! Tried this twice and haven’t gotten the crust in both tries. 🙁

    1. It really does come down to the eggs. They have be beaten for a super long long time.

4.79 from 164 votes (68 ratings without comment)

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