Throw the box mix away immediately and make these perfectly decadent Fudgy Chewy Brownies that melt in your mouth with each bite! So easy to make and made in one bowl!
Brownie preferences vary just like cookies. My favorite is a chewy and fudgy warm brownie topped with a scoop of vanilla ice cream is needed to round off a meal. It only requires certain ingredients that can truly make that tender soft brownie a reality.
I also spent a ton of time testing these brownies because I wanted to make a recipe that was simple to make but insanely decadent and delicious! This is indeed a one bowl recipe that takes the convenience to another level.
The Heart and Soul of the Best Chewy Brownies Recipe
- Cuisine Inspiration: American Comfort
- Primary Cooking Method: Baking
- Dietary Info: A Sweet Indulgence
- Key Flavor: Deep Chocolate, Rich and Fudgy
- Skill Level: Easy-Breezy!
Sweet Highlights:
- Ultimate Chewiness: These brownies have a chewy, fudge-core character that’s truly irresistible.
- Chocolate Heaven: Packed with rich, quality cocoa, every bite screams chocolate!
- Crowd-Pleaser: Perfect for get-togethers, delighting everyone from kids to grandparents.
- Simple Perfection: No fuss, no frills, just classic chewy brownies done right.
- Addictive Quality: Warning – one batch of these chewy brownies never lasts long!
What Makes a Brownie Chewy?
Here are some choices I made to truly make these brownies chewy:
- More brown sugar increases moistness due to the addition of molasses.
- The addition of oil helps keep the brownies super moist.
- This recipe has fewer eggs than the cakey version which helps create fudge-like texture.
Ingredients
These brownies require the following key ingredients:
Butter
In this recipe, the butter is melted. It helps to create that incredible cracked top that gives your brownies amazing texture difference.
Sugar
I add both a mix of granulated and brown sugar to my brownies. However the ratio is slightly different. I add almost equal amounts of sugar with the granulated sugar taking a slight edge.
It helps to stabilize the brownie but that molasses not only adds more of that chewy deliciousness we love but it also adds an incredible depth of flavor!
Eggs
Eggs will always be your stabilizers in baking. They are essential here of course in brownies and add further richness to your final recipe.
Oil
Just the smallest touch of oil to this recipe ups that fudgy chewy factor!
Flour
You definitely need some gluten in your brownies to stiffen up this insanely wet batter. I don’t go overboard however since I don’t want these to be dry and dense.
Cocoa Powder
Chocolate has to be the key ingredient in brownies right? I opted for cocoa powder because it is so easy to keep on hand and so easy to add right into a one bowl batter. No need to perfectly melt down chocolate to get that deliciousness here. I went with ease, and it tastes incredible!
Vanilla
Vanilla is the perfect companion for chocolate. It adds an extra element of flavor, and tastes simply wonderful.
How to Make Chewy Brownies
- Prep It: Crank up your oven to 350 degrees and show that 8×8 baking pan some non-stick spray love.
- Mix: In a medium bowl, get that hand mixer vibing on medium speed with melted butter, granulated sugar, and brown sugar.
- Egg time: Pop in eggs one at a time, giving each some mixy attention. Commit to the smoothness!
- Jazz it up: Jazz things up with oil and vanilla extract; it’s like the backstage pass for flavor.
- Add in Dry Ingredients: Slow it down, mixer! It’s time for the cocoa-flour disco. Gradually introduce this powdery posse to the wet crew.
- Prep pan: Coax that gorgeous gooey batter into your prepped pan; it’s bake time!
- Bake: Let the heat jam for 30 minutes or until a toothpick plays it cool with just a few crumbs. No overbaking, darling.
- Cool & Slice: Patience, sweet tooth! Let those brownies chill on a cooling rack, then carve into that chewy goodness.
Tips
Here are some final tips that will help your brownies achieve the ultimate chewy texture!
Whisk those Eggs Well!
The eggs also give that perfect shiny top to your brownies. Make sure you whisk vigorously and really get it going! Don’t skimp on this!
Don’t Over Mix When you Add in Flour
Once the flour is added to your brownie mix, gluten immediately begins to develop. The more you mix or overmix, the more your brownies will toughen and turn into a texture you don’t want!
Don’t Over Bake!
The baking time is slightly less than the cakey brownie. Under baking keeps the brownies soft and chewy.
Storage
Seal the deal by keeping those scrumptious squares in an airtight container at room temperature; they’ll hold the fort for 4-5 days. Wanna enjoy them slowly? Slide that container into the fridge for up to a week of freshness—just give ’em a brief room-temp vacation before relishing!
For More Brownie Lovers
If you love all kinds of brownies like me, try these other recipes as well:
- Salted Caramel Popcorn Brownies
- Raspberry Brownies
- Cosmic Brownies
- Peppermint One Bowl Brownies
- Gluten Free Vegan Brownies
- Skillet Brownie
- Mississippi Mud Brownies
Fudgy Chewy Brownies
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 oil
- 2 tsp pure vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1/4-1/2 tsp baking soda optional – SEE NOTE BELOW
- 1/2 tsp 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
The eggs also give that perfect shiny top to your brownies. Make sure you whisk vigorously and really get it going! Don’t skimp on this! DON’T OVER MIX WHEN YOU ADD IN FLOUR
Once the flour is added to your brownie mix, gluten immediately begins to develop. The more you mix or overmix, the more your brownies will toughen and turn into a texture you don’t want! DON’T OVER BAKE!
The baking time is slightly less than the cakey brownie. Under baking keeps the brownies soft and chewy.
Carolyn says
I agree with all the others – absolute best brownies ever! Crisp on the outside and chewy on the inside. Perfect!
Marli says
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.
Oliver says
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!
Mimi LIm says
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.
Kimberly says
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
Tracy says
Really, the best recipe I have made in my 37 years of baking! They are truly fudgy and chewy and perfect!
Archisha Ghosh says
These are awesome! Definitely a staple now in our house
Lydia says
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.
Sweetu says
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!
Eliza says
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!