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, don’t tell anyone!).
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Video Tutorial
How to Make Chewy Brownies
Mix Your Brownie Batter
Step 1: Add melted butter, granulated sugar, and brown sugar to a medium-sized bowl.
Step 2: Mix with your hand mixer on medium speed. Then, add eggs one at a time, mixing after each addition to incorporate.
Step 3: Mix in oil and vanilla extract.
Step 4: Slow down your mixer, then mix in the cocoa and flour mixture.
Prep Your Pan and Bake!
Step 5: Pour the brownie batter into a baking non-stick sprayed 8×8-sized baking pan.
Step 6: Bake your fudgy and chewy brownies until a toothpick inserted in the center comes out just barely clean, then let them cool on a rack before slicing and serving.
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Fudgy Chewy Brownie Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
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 neutral oil like vegetable oil
- 2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4-1/2 tsp baking soda optional – SEE NOTE BELOW
- 1/2 tsp kosher 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
- Whisk those eggs real good, boos. 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 the fudgiest brownies ever here!
- Slightly underbake them. Pulling them out just a lil’ early guarantees that chewy, fudgy perfection.
- Let your brownies fully cool. I know it’s tough, but waiting makes them easier to slice and gives you the best texture.
How to Store
- Room Temp: Store brownies in an airtight container at room temperature for 4-5 days. Let them cool completely first.
- Fridge: To extend freshness, store 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
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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Best brownie recipe ever! Love that it calls for cocoa instead of melted chocolate.
Thanks doll! So happy you liked it!
These were really good even though I used the wrong kind of pan! I used a 9” baking pan because my 8×8 dish was occupied. 🙂 I added a little more sugar too because I had unsweetened cocoa powder. They were thin but they were still delicious! Can’t wait to make them in the right size pan. 10/10 for this recipe!
Wonderful! So glad it still turned out great!
I made a few of your dessert recipes & this one is easy to make & not a lot of work lol it’s chocolatey edges are crispy a good moist brownie.
Thank you Andretta!!
I’ve double the recipe a few times before, but I can’t remember the bake time. Can you help?
Made these for a few friends for dessert after we had dinner. They were a hit with everyone. Thanks for the recipe and I will definitely make them again.
These are the best brownies I have ever made… or ever eaten, for that matter. Thank you so much for this recipe!
Thank you so much, I am so glad you liked them and thank you for making the recipe!
OMG!!! I have spent YEARS of my life trying so many different brownie recipes when I didn’t have a box in the pantry and was too lazy to go grab a box at the store and every time I’d feel like “yea, they’re fine but boxed is better”. FINALLY a recipe that I LOVE!!! I am 1000% saving this as my forever brownie recipe. Thank you!!
Wow!! Thank you so much, Edyta that really means a lot to me!!
I made this recipe years ago, forgot to bookmark it, searched for it for seven years, aaaaaand just realized that this isn’t the same recipe, because it hasn’t been up that long. But it doesn’t matter because I found this recipe a few months ago, and since then I’ve made it no less than six times.
Best brownie recipe ever, is what I’m saying.
Thank you so much, Zoe!
Made these today, followed the recipe as stated, & these are some of the best from scratch brownies!!! I used the baking soda,& the edges came out picture perfect. I’ll store this recipe in my archive. I also keep your cobbler recipe! It’s my fav
Aw, thank you so much, Andretta! So glad you liked it!
These brownies are far better than any boxed brownie mix! So good!!