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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These are the BEST brownies ever!!
You can’t beat the flavor, texture, ease of prep.
What is the best cocoa powder to use? Natural or Dutch processed. Thank you
Natural
I only had Dutch processed and my husband said that he loved the brownies. Great recipe either way!
I love your website, I love the recipes. Ordinarily I love videos. But I can’t take all the gushing, squealing, and talking, waiting for you to get on with the cooking. Frankly, one of my favorite chefs, Chef John, does near perfect videos. He gets to the point, shows close-ups of what he is doing and is calm. When it takes this long to slog through a cooking demo, I tune out. What I really love is that when I print one of your recipes, the picture is included. I can’t get that with the Kitchn….I have to copy and paste into a word processor and drag a picture.
Thank you
Ooooh! These are so good! The photo showed up in my mailbox today and I just had to put everything else aside (including my diet) to make them. It was worth it. Yum! One is nicely in my tummy and the rest are now in the freezer for next week’s treat. Another fabulous recipe!
P.S. I added chopped pecans into the mix before baking. Works really well.
Followed the recipe exactly to the T with the exception of the baking pan size (I used a 9″ cake pan). Cooked it for 25min in my Breville Smart Oven Air Fryer Pro.
Very fudge and chewy so long as you let them *completely* cool down! They get even chewier the next day and taste better.
I baked at 325 with a 9×9 pan and tgey sunk in the middle. Also, I did thoroughly mixed each egg. My daughter liked them. I’m sure why they dropped in the middle.
Made these foe my daughters birthday! The flavor was perfect and they were delightfully chewy! A weird thing happened when I baked them, though. The edges puffed up a TON! Not really a big problem, but I’d loved to have a chewy brownie right up to the edge. Anybody have an idea what I may have done wrong?
Never found a brownie recipe online, that I cared for, for many years. Had a craving one night so went online, found this one and it seemed like the easiest, with the least amount of ingredients and ingredients I always have at home. That’s amazing in itself! Couldn’t wait to try them, much to my surprise they are the best and way better than any box mix. And no chocolate chips either, hate a brownie with chocolate chips. The biggest plus is that my husband loves them and has never been a brownie guy. This is a must have recipe, we love it! Thanks for sharing….
These brownies were so delicious. I took some to work coworkers loved them also I added pecans. Thanks for sharing your recipe SMILE
These are THE BEST brownies I’ve ever made and I’ve tried so many different recipes. Thank you for sharing the perfect one! My husband loves chocolate chips in his brownies. Do you think I could add them to your recipe and still get the same delicious results?
I added chocolate chips to mine and it didn’t seem to affect the brownies one bit!
I also add chocolate chips. I use 1 bag of semi-sweet and they come out amazing. I fold them in for the very last step. Everyone who has tried them swear these are the best brownies that they have ever tasted. I have to agree. I make a pan probably twice a month.
I fold in 1 bag of semi-sweet chocolate chips as my last step. They come out fantastic. I’ve gotten a lot of compliments when I’ve made a pan to share. Once I added in chopped up Milky Way and it was also fantastic. I love this recipe.