They are fudgy, they are gooey, and these are the BEST chewy brownies! They're made with double the chocolate and have a classic crinkle top. Everything a brownie should be.
This is a one-bowl brownie recipe that will help minimize the mess while baking. It's a no-nonsense recipe that results in moist brownies that don't taste underdone!
In short, this is the BEST chewy brownie recipe. It uses a genius blend of chocolatey goodness to create perfectly fudgy, chewy brownies every single time.
These brownies are made with unsweetened cocoa powder and melted chocolate, which gives them a dark, intense flavor. Frosting on top packs in a powerful punch of sweetness that ties everything together.
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Homemade vs box mix
If you're a fan of boxed brownie mixes, and especially love the Ghirardelli brownie mix, you'll love these EVEN more.
Boxed brownie mixes usually result in dense, chewy brownies and that's what we've become accustomed to. That being said, a homemade brownie will be much more tender, have real chocolate and vanilla flavor, and a more authentic buttery melt-in-your-mouth texture.
Recipe Ingredients
One of my favorite aspects of this chewy brownie recipe is that it is so easy to follow and uses only 10 ingredients! Most of the ingredients can already be found in your home:
- Unsalted butter
- Semisweet chocolate
- Unsweetened cocoa powder
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
Can the Brownies Be Frosted?
Absolutely! Let the brownies cool completely, then top with my favorite brownie frosting.
How to Make Chewy Brownies
Melt the butter, chocolate and cocoa together to intensify the cocoa and chocolate flavor. I let this mixture cool a bit before mixing it into the other ingredients.
Meanwhile, beat the sugar, eggs, and vanilla until pale (about 2 to 3 minutes). Stir in the cooled chocolate mixture, followed by the dry ingredients.
Transfer the batter into a parchment paper-lined 9-by-13-inch pan or a quarter sheet pan. Bake for about 30 minutes, then cool before slicing.
What Makes Brownies Chewy?
Wondering how to make brownies more chewy? Well, I achieve perfectly chewy brownies using a few tricks:
- Using a mixture of granulated and brown sugar creates the perfect sweetness and chew, since the brown sugar has a bit of molasses in it.
- Four whole eggs help with leavening, making the brownies rise. It also makes them rich and chewy.
- Beating the sugar and eggs until pale helps amp up the chewy factor as well.
How to Tell When Brownies Are Done
For this ultimate brownie recipe, I bake the brownies for about 27 to 30 minutes at 350ºF.
You'll know the brownies are done when a toothpick inserted into the center of the pan comes out with a few crumbs, but is not wet.
Overcooking brownies is easy because you can't tell doneness by the color. The toothpick test is great, but if in doubt remove the brownies from the oven! They will continue cooking slightly in the pan.
How to Cut Brownies Cleanly
First, you'll need to let the pan of brownies cool completely. Then, run a sharp chef's knife under warm tap water and pat it dry.
Press the knife into the brownies until it cuts all the way through. Wipe the knife carefully with a towel that's been dampened in warm water and repeat this process until you've cut the entire pan into squares.
Avoid sawing the knife back and forth while cutting the brownies. This creates jagged edges and tears them apart.
You can also use a plastic knife to cut brownies. Like the disposable kind you take on a picnic! It acts as a non-stick knife and cuts clean slices.
How Long Do Brownies Last?
They'll last up to three days at room temperature. Cover the pan with aluminum foil. You can also store cut brownies in an airtight container.
Tips for the Best Chewy Brownies
- For a darker chocolate taste, swap the semisweet chocolate for bittersweet chocolate. The brownies have enough sugar to keep them sweet with darker chocolate.
- Store in an airtight container at room temperature for up to three days.
- Frost using my favorite brownie frosting recipe and top with chopped nuts, if desired.
Brownie add ins
You can add nuts or chocolate chips to these classic brownies. Or you can frost them and sprinkle additions on top.
This brownie recipe can act as the perfect homemade brownie base to my creative mix ins. Look for all the flavors in my post about Think Outside Of The Box Brownies.
More Easy Brownie Recipes:
When it comes to brownies, there seem to be an unlimited number of options. Here are some of my favorites.
- Gooey Caramel Brownies
- Peppermint Cloud Brownies
- Fudgy Squash Brownies
- The Ultimate Cookie Stuffed Brownies
The Ultimate Brownie Recipe
Ingredients
- 12 tablespoons unsalted butter
- 12 ounces semisweet chocolate chopped
- ½ cup unsweetened cocoa powder
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- Heat oven to 350ºF. Line a greased 9-by-13-inch pan with foil or parchment allowing it to hang over the sides. Set aside.
- Put butter, chocolate, and cocoa in a medium microwave-safe bowl and microwave until butter is melted. Stir, microwaving for 30 more seconds if needed, until chocolate is melted and mixture is smooth. Let cool slightly.
- Whisk together flour, baking powder and salt and set aside.
- Put sugar, eggs and vanilla in a large mixing bowl and beat on medium-high speed until pale, 2 to 3 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
- Pour batter into prepared pan; smooth top with a spatula. Bake until a toothpick inserted into the brownies comes out with a few crumbs, but is not wet, 27 to 30 min (don't over bake). Let cool in pan, then lift out brownies. Cut into squares, or frost and then cut.
Notes
- For a darker chocolate taste, swap the semisweet chocolate for bittersweet chocolate. the brownies have enough sugar to keep them sweet with darker chocolate.
- Store in an airtight container at room temperature for up to three days.
- Frost using my brownie frosting recipe and top with chopped nuts if desired.
Nutrition
Tools for making brownies.
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe, food styling, photography Tara Teaspoon. Also written by Anne Marie Miller. 06/19
