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!).
This post may contain affiliate links. Read our disclosure policy.
Video Tutorial
How to Make Chewy Brownies
Mix Your Brownie Batter
Step 1: Add melted butter, granulated sugar, and brown sugar to a medium-sized bowl.
Step 2: Mix with your hand mixer on medium speed. Then, add eggs one at a time, mixing after each addition to incorporate.
Step 3: Mix in oil and vanilla extract.
Step 4: Slow down your mixer, then mix in the cocoa and flour mixture.
Prep Your Pan and Bake!
Step 5: Pour the brownie batter into a baking non-stick sprayed 8×8-sized baking pan.
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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Fudgy Chewy Brownie Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
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
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!
pinterest 
facebook 
twitter 
email
I agree with all the others – absolute best brownies ever! Crisp on the outside and chewy on the inside. Perfect!
Y’all – these ARE insanely good. Brownies are so hard to get right from a scratch recipe. I mean, you just can’t beat a good boxed brownie, but I’m not about that life 90% of the time, so I typically just don’t make brownies. BUT, my husband’s favorite football team had just lost their chance at heading to the super bowl this year so I jumped on the interwebs and did some solid searching. I finally landed in Grandbaby Cakes’ fudgy brownie recipe, doing everything as she lays out (save for subbing gluten free 1:1 flour for the ap flour she uses because my husband isn’t eating gluten right now AND adding some toasted walnuts) and holy smokes I have to keep telling myself to stay out of the kitchen, ‘you already had your piece, doesn’t matter that it was before dinner – no more Marli’ hahahaha
Seriously, make these.
I am a terrible baker. Last night I tried making brownies and tossed the entire pan after trying one. I can’t even explain what they tasted like or how they managed to stay liquid until after being out of the oven for a few minutes. (Again, terrible baker.) THANK YOU FOR THIS RECIPE. Not only did these turn out perfectly, they are insanely delicious. I’ve never made something that turned out like this. I’m proud of something I baked for the first time. Your recipe did it!
I have now made this brownie twice and it is perfect. I have also tried it with walnuts and a cheesecake batter on top of the brownie mix. Comes out perfect.
Okay WOW! I’ve tried to make brownies from scratch so many times and they’ve never come out good! I’ve always tried to emulate the boxed mix texture, and these are like that, but better! with actual amazing flavor!! Seriously u are amazing for this recipe alone, never mind all ur other amazing ones. Rock on mama
Really, the best recipe I have made in my 37 years of baking! They are truly fudgy and chewy and perfect!
These are awesome! Definitely a staple now in our house
This might be my new favorite brownie recipe! You weren’t kidding when you said you could throw out the box mix–these are just as easy and quick, and made even more delicious by knowing they don’t have all the preservatives in them that the box mixes have. I love a fudgy, chewy brownie so these were perfect. I didn’t remember to whisk the egg whites when I added them, but they still turned out fantastic.
These are great! I made them with 1/2 cup of each sugar , and with coconut oil since I don’t have butter, (if you do this, use a little less coco oil than the recipe calls for.). I also added 2 tsp of instant espresso powder since I wanted a coffee flavor in my brownies. I’ve been baking a lot recently to find a favorite recipe and this one is it! Great cakey and chewy texture, thanks for sharing!
Oh my goodness. This is THE BEST brownie recipe ever. I hand-whisked everything and it turned out perfectly. It’s simultaneously crunchy on the edges yet soft & chewy on the inside. I even put a scoop of vanilla bean ice cream on top but the plain brownie was so good I ate the ice cream separately Thank you so much for sharing this!