These Homemade Chewy Brownies are thick, chewy and made completely from scratch. You’ll never need a box mix again!!
**UPDATED TEXT AND RECIPE BELOW**
Homemade Chewy Brownies
I have finally made the perfect batch of brownies!! It has taken me many, many test batches, almost too many!
Just ask my husband and he’s a chocolate fanatic! We have been eating these homemade chewy brownies for every meal, well almost. 🙂
You see, I have very high standards when it comes to homemade brownies. I want them to be like the box mix, only they are better because they are homemade.
They must be chewy, that is an absolute must! While I realize many of you like cakey brownies, I am definitely on team chewy!
They need to be thick. This also helps them to be chewy so don’t use a 9×13 pan to make these, please!! Keep them thick and I promise they will be chewy.
They need to have that shiny papery crust. This is the reason I have been making batch after batch after batch of brownies.
I could not get that coveted crust that is a necessary trademark of brownies.
Well, that’s when I decided to start doing some research to figure out what I am doing wrong.
One solution was to the beat the eggs and sugar well. This didn’t work for me, ever.
I tried several times and each time the brownies came out really weird.
They taste great but had a weird texture so I started over. I also found out that you need a large amount of white sugar to get that crust.
So, sorry for all the sugar but this was the smallest amount I could use and still get that crust.
Easy Homemade Brownies
Now, using a large amount of sugar also brings up another possible problem. It can make the brownies a little grainy.
So, to solve this problem I added the sugar in with the unsweetened chocolate and water and briefly cooked it over medium low heat to melt the chocolate and start to dissolve the sugar. The sugar will not dissolve completely though.
Another thing I want in a good homemade brownie is flavor.
I used a larger amount of vanilla and three kinds of chocolate-unsweetened chocolate, cocoa powder and chocolate chips.
You will notice I didn’t use any coffee or espresso powder, that’s because I don’t like the flavor it adds.
I know it is supposed to deepen the chocolate flavor, and while I do believe it does just that, I can also taste the coffee.
No, it’s not in my head either. It’s just a slight after taste and I am just not a coffee person, never have been and never will be.
Go ahead and shake your head at me. If my mom were still alive you could even ask her.
She would come to visit us and actually bought us a coffee maker so she could have her beloved cup of joe. It only came out when she was here. I know, I know!
So, as you can see there were a lot of things that needed to be accomplished in order for me to call this “my perfect” or “the best” homemade chewy brownie. But that’s my job- and man is it rough! 🙂
**UPDATED TEXT AND RECIPE JULY 2017**
This recipe has given me a lot of grief. I sometimes wish I didn’t publish it.
What may turn out for my family may not turn out for yours and I definitely have experienced that with this recipe.
Maybe my definition of cakey and chewy are different from a lot of yours???
When I think of cakey I think of, well, cake and I don’t consider these to have the same spongey texture of cake.
These are my tips for making brownies….I can’t guarantee success because unfortunately, brownies are just one of those desserts that are difficult to master.
- Melt the sugar/chocolate mixture just until the chocolate has melted. Don’t boil.
- Don’t overmix anything. Just mix until combined and that is it.
- Don’t overbake. It should have some moist crumbs on the toothpick when you test it. Leave the brownies in the pan and they will finish cooking.
- Cool your brownies completely. This is a must if you don’t want your brownies to fall apart.
- Also, I highly, highly recommend you get an oven thermometer. I found that my oven wasn’t completely preheated after the beeper told me it was. It was 15 degrees cooler than it needed to be. Thanks, to a thermometer I now know when my oven it at the correct temperature. And don’t think that just because you have a brand new oven that you don’t need to worry about this because mine is new too.
I am going to put the original recipe below the updated version for those of you that still want the original.
I have also included a video in hopes that it may help a little.
Let me know if there is anything I can do to make this post better for you. Thanks!
- 1 1/4 cups (265g) sugar
- 1/4 cup (60ml) water
- 2 ounces (56.5g) unsweetened chocolate, chopped into small pieces
- 3/4 cup (100g) all purpose flour
- 1/3 cup (30g) regular not dutch process unsweetened cocoa powder
- 1/2 cup (45g) semi sweet chocolate chips
- 1/4 teaspoon baking powder
- Pinch of salt
- 2 large eggs, lightly beaten
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla
Preheat oven to 350 degrees F (177 degrees C). Line an 8x8 or 9x9 baking pan with parchment paper or foil and lightly grease with cooking spray. Set aside.
- In a small saucepan combine the sugar, water and unsweetened chocolate. Cook over medium low heat until chocolate is melted and smooth (about 3-5 min). The sugar will not be dissolved. Let mixture cool slightly (about 5 min).
In a large bowl add mix together the flour (spoon flour into measuring cup and level off with the back side of a knife for accurate measurement), cocoa powder (spoon cocoa powder into measuring cup and level off with the back of a knife for accurate measurement), chocolate chips, baking powder and salt. Mix until combined. Pour in the oil, eggs and vanilla. Pour in the melted chocolate and stir all just until combined. Don't overmix!! Spread evenly into prepared pan and bake for 40 minutes or until a toothpick inserted comes out with SOME MOIST CRUMBS. DO NOT OVERBAKE if you want moist and chewy brownies. Cool completely before cutting.
- Overbaking will result in drier, crumbly brownies. I accidentally overbaked them once and they were very crumbly. The toothpick needs to have a few moist crumbs on it. Some readers like to test them 5 minutes before the suggested time.
- This recipe may be doubled and baked in a 9x13 pan. You may need to add a few extra minutes to the bake time.
1 1/4 cups sugar
1/4 cup water
1 ounce unsweetened chocolate, chopped into small pieces
3/4 cup all purpose flour
1/3 cup cocoa powder (dark or regular)
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1/2 teaspoon baking powder
Pinch of salt
1/3 cup semi sweet chocolate chips
- Preheat oven to 350 degrees F. Line an 8×8 or 9×9 baking pan with parchment paper or foil, lightly spray with cooking spray. Set aside.
- In a small saucepan combine the sugar, water and unsweetened chocolate. Cook over medium low heat until chocolate is melted and smooth (about 5 min) Let cool slightly.
- In a large bowl add in the flour, cocoa powder, eggs, oil, vanilla, baking powder, salt and chocolate chips. Pour in the melted chocolate and stir all just until combined. Don’t overmix!! Spread evenly into prepared pan and bake anywhere from 25-40 minutes or until a toothpick inserted comes out with SOME MOIST CRUMBS. DO NOT OVERBAKE if you want moist and chewy brownies. Cool completely before cutting.