by Jocelyn (Grandbaby Cakes) · Updated
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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.
Table of Contents
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
Throw the box mix away immediately and make these perfectly decadent Fudgy Chewy Brownies that melt in your mouth with each bite!
4.78 from 145 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 9 servings
Calories: 280kcal
Author: Jocelyn Delk Adams
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
US Customary – Metric
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
You can easily double this recipe to make more servings.
BAKING SODA NOTE: If you do add the baking soda, you may notice that the sides of the pan puff up a bit more however the texture is a bit better.
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.
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 210mg | Potassium: 118mg | Fiber: 2g | Sugar: 29g | Vitamin A: 368IU | Calcium: 27mg | Iron: 1mg
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