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.
Cara M Famiglietti says
The texture is everything I hoped for!
Allison says
I have scoured the internet for brownie recipes, high and low, near and far, and I can never just beat the texture of the box. Idk what scientific experiments they do to those brownie mixes but I can’t replicate that chewy texture. I am an avid baker and man oh man. I have found my favorite brownie recipe. Finally. While still young enough to enjoy it for years, well hopefully. Thank you for the recipe. I’m an only the corner and edge pieces chewy brownie lover and lo and behold, I have found this great recipe! Will only continue to use this recipe from now on! Thank you!
liz says
I am not a baker by any means, I’m actually terrible at baking, however I have still tried MANY recipes that offer a chewy brownie and none are nearly as good as this recipe. I am so glad I found this recipe because it easy and most importantly it is DELICIOUS. Thank you!
Augusta says
These were lovely, I could have eaten the batter by the spoonful! Extra whipping of the eggs did make them nice and silky! They were too sweet for me and I had to reduce the bake time. The second time I made them, I reduced each sugar by 1/8 c. and added 1/8 c. more cocoa, and 1 tbsp. of cornstarch (for the tissue crinkly top). I had a bake time of 23 minutes. Silky and Fudgy on the inside and perfectly chewy edges!
Cara says
I have tried so many brownie recipes over the past five years and these brownies are the first ones that my husband loved and told me to make again! The only negative is they took a lot longer to bake, but it could just be that they still need to be gooey (toothpick not totally clean) and then set as they cool.
Madeleine says
These brownies are amazing chewy fudgy. I have been trying to find a recipe that was chewy for such a long time and i finally found one!!! So chewy and fudgy highly recommended for those who love chewy and fudgy brownies!!!❤️❤️
Noor says
I made this recipe a million times and it’s perfectly chewy. But today it turned out cakey? It was still good but I was wondering what changed?
Sweetz says
These were the absolute BEST brownies!!
I wasn’t sure if I liked cakey, chewy or fudgey brownies, but, now I KNOW I love chewy textured brownies and that these are my favorite! Thanks for the perfect brownies recipe Grandbaby cakes!!!
Carla says
These were so good! I think this was my first time successfully making brownies. I didn’t add the baking soda and just added a handful of walnuts and chocolate chunks. Thanks for the recipe!
L.B. says
The best brownies and super easy to make. This is the perfect brownie to make for potlucks & bake sales. Super moist & fudgy flavor.