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 recipe for making fudgy chewy brownies, don’t tell anyone!).
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How to Make Chewy Brownies
These step-by-step photos show how to make the fudgiest brownies, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Chewy Brownies Recipe
1. Add the melted butter and sugars to a medium bowl
Mix with a hand mixer on medium speed until smooth and combined.
2. Add the eggs one at a time, mixing well after each addition
Beat until fully incorporated and glossy.
3. Mix in the oil and vanilla extract into the egg mixture
Mix until the batter looks smooth and cohesive.
4. Combine the dry and wet ingredients
Reduce mixer speed and add the dry ingredients to the wet mixture in intervals, mixing just until incorporated.
5. Pour the brownie batter into a greased baking pan
Smooth the top evenly.
6. Bake the brownies until a toothpick comes out just barely clean
Remove from the oven, let cool on a rack, then cut and serve!
PRO TIP: Line your pan with parchment paper and leave a little overhang on the sides. It makes lifting the brownies out clean and slicing way easier!
Video Tutorial
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Full Chewy Brownies Recipe
Fudgy Chewy Brownie Recipe
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Equipment
Ingredients
- 1/2 cup unsalted butter melted
- 2 tbsp neutral oil like vegetable oil
- 1 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs or extra large eggs room temperature
- 2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1/4-1/2 tsp baking soda
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, add melted butter, oil, 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 the 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
How to Store
- Room Temp: Store these brownies in an airtight container at room temperature for 4-5 days. Let them cool completely first.
- Fridge: You can store them 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
Recipe Tips
- Whisk those eggs real good, y’all. 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 fudgy and chewy brownies here!
- Slightly underbake them. Pull the pan while the center still looks slightly underdone so they stay chewy once they cool.
- Let your brownies fully cool. I know it’s tough boos, but waiting makes them easier to slice and gives you the best texture.
Serving Ideas
- Ice Cream: Scoop vanilla bean, cookies and cream, or mocha ice cream on top. Or slice them up and sandwich some ice cream in between for quick brownie ice cream sandwiches!
- Sweet Toppings: A dusting of powdered sugar or a dollop of whipped cream makes these homemade chewy brownies EXTRA special!
- Decadent Drizzles: Drizzle caramel sauce, chocolate ganache (shoutout to my chocoholic boos), or strawberry sauce right over the top.
Recipe Help
Absolutely boos. You can get that arm strength going and whisk by hand!
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These brownies were so delicious. Loveeeeee them life changing.
So glad you liked them!!
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.
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!
350f is to what c ? 175c or 180c
About 175 will work.
Best brownies I had! I was never able to achieve the shiny top on my brownies and the fudgy and chewy texture until now.
Wonderful so glad these worked out.
Can avocado or olive olive be used oppose to the ones that you mentioned?
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.
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.
Aw, thanks girl!
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!
Yay! So happy to hear that you liked them!
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!
Wow thank you so so much! So glad you loved these.
Use baking powder or not?
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.
I will agree. These rich chocolaty, fudgy, brownies are NOT a dissapointment like the others. These are my favorate deserts EVER!!!!!
Wow thank you!
What does the baking soda do? I dont see a note about it, nor do i see the note regarding adding the eggs.
It adds just a slight lift so the brownies aren’t completely compact but totally up to you.
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?
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. 🙁
It really does come down to the eggs. They have be beaten for a super long long time.