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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Best brownie ever!!! Can this recipe be doubled and baked in a 13×9? If so, how long to bake?
Thank you so much! I love hearing that. Yes, you can double the recipe and bake it in a 9×13 pan. Keep the oven at 350°F. The bake time will usually be around 35 to 45 minutes. Start checking at 35 minutes and look for a toothpick to come out just barely clean. You don’t want to overbake or you’ll lose that fudgy texture.
Yum!!! These were so good, my husband cannot stop eating these brownies! I threw in some semi sweet chips too. Thank you for this recipe!
Oh I love that you threw in the chocolate chips! I love this recipe so much too so it makes me happy that you enjoyed this.
These were the best brownies I’ve ever made! My mom said that they were the best she’s ever had! They were so chewy and delicious, I will definitely make these again! Thank you so much for making a great recipe!
That makes me so happy to hear. Please tell your mom thank you for me. I’m so glad you loved them, and I appreciate you taking the time to come back and share that.
Best chewy brownie recipe
Thank you!
I usually do well with your recipes, but these brownies didn’t turn out good. They are flat in the middle and they rose on the edges.
Made these for my 13th year old today. Told him I tried a new recipe, he told me to keep using it. Easy and so good!
Oh fab!!!
Amazing recipe! I’ve made these brownies twice and they’re delicious.
Thanks so much, doll!
Which is preferred using light brown sugar or dark brown sugar?
Either is honestly fine here. You will get a slightly more chewy texture with a dark brown sugar.
Why would I ever buy brownie mix again??!! Best brownies EVER!
Aren’t they great? I make them all the time. I’m so glad you enjoyed these.
Says to see note below about baking soda and there isn’t a note
Basically if you want a lift and a less dense chewy consistency you can add a 1/4 teaspoon of baking soda to this.