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! If you love fudgy brownies like these, also try my Cosmic Brownies, Peppermint One Bowl Brownies, Gluten Free Vegan Brownies, Skillet Brownie, my Caramel Pretzel Brownies , this Lightened Up Mug Brownie and these Mississippi Mud Brownies!
The Perfect Chewy Brownie!
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.
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.
Fudgy Brownie 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.
Final Chewy Brownie 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.
For More Brownie Lovers
If you love all kinds of brownies like me, try these other recipes as well:
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 8x8 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.
Nutrition
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Omg…..Jocelyn chiiiiile let me tell you…mmmm, just like the video I had no words….bye bye Betty Crocker and Duncan Hines. I have never made brownies from scratch. This recipe is the real deal. It will certainly go in the recipe drawer.
Thanks Grandbabycakes.
I am NOT a brownie person. I like mine fudgey and dense but not oily and the box mixes always have that trade-off. I’m glad this recipe was my first from scratch because it is easy yet flavorful and the texture is perfection. I used black cocoa which I don’t think I would do again but it was still delicious and had a beautiful color. Thank goodness for this recipe!!
Just made these tasty sweets and am impressed with the flavor, texture, softness and the aroma sent me to a palate pleasing place lol thanks for sharing this recipe! I also added chopped walnuts and semi sweet chocolate chips to the mix!
Absolutely delicious! I will not use boxed brownies again.
best brownie recipe by far! it’s my go to and has never failed <3
I want to add walnuts, how much should I add 1/2 C maybe?
Depends how nutty you like it. That would not be enough for my husband but would be a 1/2 cup too much for my sister! So just experiment as there is no rule.
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.