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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Hi! can this be doubled? 🙂
Yes it can!
Delicious! Making a second time this week with my twins. Good family friendly recipe. We added chocolate chips as well. Keeper recipe!
My 16 year old made these today using a heart shaped cake pan and they were perfect! We used light brown sugar since the recipe didn’t specify light or dark and they were perfectly sweet. Baked for 30 minutes, let cool for 20 minutes and they were excellent! This will be our go to recipe, no more box mix or searching for the perfect brownie recipe! Thank you!
I’m literally typing this as I shove spoonfuls of warm brownie in my mouth . Love love love this recipe Jocelyn! You just made a pregnant woman really happy!
Definitely going in my recipe diary
fast, easy, and so good it’s dangerous. loved these! the perfect “I need chocolate NOW” recipe. thanks for sharing!
Easy and so so good!!!!
I absolutely love ALL of your recipes! Thank You! 🙂
First off, I was happy to find a recipe that had “normal” ingredients. Items that are in my cabinets and I don’t have to go to the grocery store. We made these brownies and devoured them right out of the oven. SO GOOD!!! So easy to make, and I am not a baker. We’re making more, soon. Thanx so much for this!!!
I over baked my brownies in a glass dish and they are still fudgy, excellent recipe. I used light brown sugar and Dutch cocoa.
My daughter is a ‘brownie connoisseur’ and these are her absolute fav! So so delicious. I don’t crave or like chocolate that much but THESE ARE AMAZING.