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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I’m planning a birthday party. How many does one batch make and can I freeze them? I need at least 4 batches.
Hi Jackie, it makes about 12 brownies.
I don’t see anything that says why or why not to use baking soda!!
Without it, you will get more of a dense super chewy tight crumb on the brownie. With it, it will lighten and make them a bit more airy giving more lift.
I have been trying to find the perfect fudge-y, chewy, moist, crackle-topped brownie recipe for YEARS. Previous batches have come out too cake-like for my liking, are too sweet, or just lack a depth of flavor. I’ve tried so many recipes, and this is THE ONE. My whole family was delighted—so delighted I had to whip up a batch two days in a row! Thank you for this perfect recipe! Note: DO beat those eggies for longer than you think. I think I went about 3 mins. Perfection!
So happy to hear that the brownies met your expectations and you enjoyed them!
It’s too good, stay away if you don’t have self control! It’s too late for me, save yourselves! Thanks for this recipe, it’s the best chewy & slightly fudgy brownies I have been on the hunt for!
Hahaha love it!
Just made these today and they turned out exactly how I wanted them too! Perfectly chewy and chocolaty!! 10/10 would definitely recommend and will be making them again!
Yay! So happy to hear that!
This is now my go to brownie recipe – it’s so good and consistently turns out. Made it 3x now. Fist time as written. Second time I was out of vanilla so I used a teaspoon of ground cinnamon and chocolate chips – excellent.
Thanks so much, boo!
The first time I made these, I remember I put baking powder instead of baking soda and they tasted horrible, I saw my mistake and made it another time with the correct ingredients, and they were AMAZINGG !! This is definitely my favorite, (and my family’s favorite) brownie recipe I’ve ever tried.
Thanks so much, doll!
I put in double portion of butter …. oppssie.. as I thought I saw 1/2 cup butter is equivalent to 226g… taste still super…. and I thought the “extra butter” cake texture might be good for making black forest cake… I am going to try again making this recipe with actual 1/2 cup butter 🙂 thanks for sharing!
You’re so welcome!
So, I didn’t have granulated sugar – I used a little over a cup of brown sugar and added milk chocolate chips. Absolutely delicious; new brownie go-to as my kids could not stay away from them!
Definitely make sure you cut these small; so addictive!! 😉
Hooray! I love how you personalized this recipe. Great job!!
Yes these are it! I got the glossy top! I added walnuts and mini chocolate chips! Great recipe indeed! Thank you!
So glad you enjoyed it!