Homemade Chewy Brownies
These Homemade Chewy Brownies are thick, fudgy, and made completely from scratch. You’ll never need a box mix again!!
Chewy Brownies
These are my go-to fudgiest brownies, and I make them all the time! They are thick and gooey brownies, so easy to make and a reader favorite!
My other favorite easy desserts are these No Chill Soft Chocolate Chip Cookies and No Bake Chocolate Peanut Butter Bars.
When I first created this chewy fudgy brownies recipe, it took me a lot of recipe fails to create what I call my perfect brownie. I had several boxes to check to call these my go-to brownies!
The great news is, that I finally nailed it and these chewy chocolate brownies are perfection.
Chewy brownies have a dense interior but not so dense that there isn’t any crumb. There should be a little crumb. Having thick brownies also helps them to stay chewy.
Why You’ll Love Gooey Brownies
- Ultimate chewy fudgy brownies
- Cures your sweet tooth
- Perfect for taking to parties and potlucks
- Can add in all your favorite brownie ingredients
- Everyone loves the dense chocolate flavor
Ingredients For The Fudgiest Brownies:
Sugar: Sugar is what creates the crust on top of the brownies. So there has to be a certain amount, or the crust disappears. I know 1 1/4 cups of sugar is a lot, but it was the lowest amount I could use and still have the crust on top.
Unsweetened chocolate: These are the baking bars of chocolate sold in the baking aisle. I like to use Ghirardelli, but use whatever brand you prefer. Using unsweetened chocolate really amps up the chocolate flavor in these brownies.
Flour: I used all-purpose flour and haven’t tested these with Gluten-Free Flour. However, Bob’s Red Mill Gluten Free 1 to 1 Baking Flour is a good choice. Cake flour and whole wheat flour will not work in this recipe.
Cocoa Powder: This is what makes these homemade brownies similar to that boxed version. Cocoa powder helps make chewy brownies and gives them that familiar taste. I prefer using natural cocoa powder and had the best results with it.
Chocolate Chips: I like adding chocolate chips because what’s more fun than biting into a pocket of melted chocolate??? Use whatever % chocolate you prefer!
Baking Powder: My original recipe (found below the recipe card) used 1/2 teaspoon baking powder. I lowered it to 1/4 teaspoon after a lot of readers complained about the brownies being too cakey. I find using a little leavening necessary to create a little lift. Otherwise, the brownies are too dense and lose their chewiness.
Salt: Salt is very important in baking, so don’t leave it out!
Eggs: Help bind everything together and also lend to the chewiness of the brownie.
Oil: Fat is necessary in these chewy chocolate brownies to prevent them from drying out. And it also helps make chewy brownies.
Vanilla
Expert Tips For Chewy Fudgy Brownies:
What may turn out for my family may not turn out for yours, and I definitely have experienced that with this recipe.
Maybe my definitions of cakey and chewy are different from yours??? When I think of cakey, I think of, well, cake, and I don’t consider these to have the same spongey texture of a cake.
These are my tips for making the fudgiest brownies….I can’t guarantee success because, unfortunately, chewy chocolate brownies are just one of those desserts that vary from person to person and can be 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 is 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.
Frequently Asked Questions
After making these chewy brownies over and over, I have learned a few things when it comes to cutting them. First of all, it’s best to let them cool down before you ever cut them.
Secondly, using a plastic knife to slice the gooey brownies is a game changer. The plastic knife allows it to make clean slices, and fewer brownie crumbs will stick to the knife.
Be sure to wipe off the knife after each pass if there are crumbs.
These chewy fudgy brownies are incredible as they are, but you can also add all sorts of yummy ingredients. Here are a few ideas:
Andes Mints, chopped
White chocolate chips
Nuts, pecans, walnuts, or chopped hazelnuts
Dried fruit like cherries, cranberries, or raisins
Chopped candy bars
Mini Reese’s peanut butter cups
Peanut butter chips
Butterscotch chips
More Chocolate Dessert Recipes To Try:
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Homemade Chewy Brownies
Ingredients
- 1¼ cups (265g) sugar
- ¼ cup (60ml) water
- 2 ounces (56.5g) unsweetened chocolate, chopped into small pieces
- ¾ cup (100g) all purpose flour
- ⅓ cup (30g) regular not dutch process unsweetened cocoa powder
- ½ cup (45g) semi sweet chocolate chips
- ¼ teaspoon baking powder
- Pinch of salt
- 2 large eggs, lightly beaten
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F (177 degrees C). Line an 8×8 or 9×9 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 just until chocolate is melted and smooth. The sugar will not be completely 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 just until combined. Don't overmix!! Spread evenly into prepared pan and bake for 30-40 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.
Video
Notes
- 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 9×13 pan. You may need to add a few extra minutes to the bake time.
- Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
Nutrition
Original Recipe
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.
I would omit the water and add more melted chocolate…..but it looks deelish.
I was more than happy to discover this web site.
I wanted to thank you for your time for this particularly wonderful read!!
I definitely savored every bit of it and i also have you saved to fav to check out new stuff
in your blog.
Hi my question is I have special dark blend of natural and dutched cocoa and I see you wrote in your recipe not dutched. Does that make a difference somehow?
Sorry I didn’t reply to your comment sooner!! The biggest reason I use natural is because it is stronger in chocolate flavor. Dutched cocoa has been washed in an alkaline solution making it neutral. It is also darker in color and more mellow in flavor. You can use it but it will affect the flavor of the brownies. Thank you so much for asking!! Hope you enjoy! 🙂
Ok thank you!
Hey Melinda!
I’ve been craving brownies for weeks, and found your recipe! Made these last night.
Firstly, the flavour is perfect! Not too sweet, though I have to admit, I was worried with all that sugar!
The only thing is that 45 min was way to long, and they did come out a bit dry and crumbly.
I DO have an oven thermometer, and my oven temp is correct. In fact, I bake in glass pyrex, so I did reduce the temp by 25 degrees.
I checked the brownies at 38 minutes, and a few crumbs came out on the toothpick, but they were too dry, not as all like your pic.
I am sorry these didn’t turn out as you had hoped! Thank you so much for your comment! 🙂
Thank you for creating a blog with a low ingredient easy non messy brownie recipe! I live in Australia and have to ‘take a plate” tomorrow and needed to whip up something amazing! This recipe has been a savior came out perfectly the first time and it has been literally 11 years since I last baked a brownie. Following the second recipe to a ‘T’ These are sure to be the hit of the morning tea tomorrow. Thank you for all your amazing efforts!
Wow, thank you so much for your wonderful comment!! I am so glad you enjoyed these!! 🙂
I made these brownies this morning aND they are great i made a double batch aND I adked 1 cup.full of walnuts(got to ha e my nuts) any way they are dilicous ill be making them again,thanks for the reciept. So yummy!!!
Thank you so much and I’m so glad you liked them! Love the addition of the walnuts!
I just made these and they were absolutely delicious! …the best! There were so many brownie recipes to chose from on Pinterest, and I don’t know why I chose this one – maybe because it had fewer eggs than some of the others. I have to say that I’ve made a lot of brownies in my day (I bake all my sweets from scratch) and these were hands down the best. The texture and combination of sweets and good dark chocolate made for a perfect tasting and satisfying brownie. The ease of preparation was unbelievable. I made these for a teenage girl who won a little contest I put out and she requested mint so instead of chocolate chips I put in mint chocolate chips and in the last minute of baking, I topped the brownies with more chips. They were green and brown so it made for a lovely presentation. Thank you Malinda for this great recipe. 🙂
Okay what is dutch process unsweetened cocoa powder.
Dutch processed cocoa powder has been washed in an alkalizing solution which makes it more mellow in flavor and darker in color. Natural cocoa powder has not been washed and is more acidic and has a stronger chocolate flavor. Hope that helps, thanks for asking!!
Have you ever doubled this recipe and used a 9×13? I have a bigger family and need more. Thanks!
Yes, I have. Just check the brownies at the end of the cooking time because they may need to bake a little longer. Let me know how you like them! 🙂
Turned out fabulous! Yum
Yay!! Thanks for letting me know!! 🙂
I made double with 9×13. It was perfect. Just check baking time. It took a little longer as mentioned above.
Hands down the best brownies I have made.
Thank you so much!! I’m so glad you enjoyed them!
This is the BEST brownie recipe I’ve come across. The crinkly top is perfect and it’s moist and chewy, perfect!! I didn’t have vegetable oil so I used equal parts coconut oil and I didn’t taste a difference as to veg oil. Great recipe! Sharing for sure.
I am so you enjoyed these!! Thank you so much for your comment and letting us know that these worked using coconut oil!! 🙂
Just wanted to say this is the first scratch brownie recipe that has turned out so well!
I’m so glad to hear that Beth!! Thank you so much for your comment!! 🙂
I read all comment. I have never try to make a brownie before. But ı will do this recipe tomorrow.
Let me know how you like them and I hope you enjoy! 🙂
Hi Jenny, as I said i did it. It was perfect! Really! I have never eaten a brownie like that before! Thank you so much for this amazing recipe!
YAY! I am so glad you like these!! Thank you for your comment!!
Btw I wrote your name wrong accidentally, so sorry 🙂
Lol, no worries! 🙂
Okay… these are amazing and so easy. Thank you, thank you, thank you! The top layer is perfect!!
I am so glad you enjoyed these and they turned out the way you liked!!! Thanks for your comment! 🙂
Wow, lots of comments and all to get that perfect brownie…lol..mine defy all the odds…I use a wonderful cocoa powder I have found, coconut oil and melted butter…Raw sugar and I get a crust and it’s chewy as chocolaty i don’t know so will try your recipe…Ovens…Thai kitchens don’t have ovens mine is a small table top oven and the bane of my life…I am the master at flitting between top and bottom element and both on one cook…lol…Where to put a proper oven..is my quest and also where to find one..lol
Thank you so much for your comment Carol!! I have often wondered about coconut oil in brownies and I may have to give it a try someday! And I wish you all the best with your oven situation!
love the brownies!!…thanks for the recipe! I would love it if you post one for a bigger batch
thankyou.
Yay!! I’m so glad you liked the brownies!! I will definitely work on making a bigger batch. Thanks again!
Hi Sara, I wanted to let you know that I doubled this brownie recipe and baked it in a 9×13 pan and they turned out great. I did bake them a little longer. Hope that helps 🙂
Hi Malinda, thanks for the recipe! I am about to attempt my first bake using your recipe! However, I understood that “cups” can meant different measurements worldwide when converted into grams. Would you be able to include “grams” in your recipe so it’s more universal and more accurate in measurements for newbie like me? Thank you so much!! 🙂
Hi Cheryl! Thanks for your question but unfortunately at this time I don’t have the gram conversions. However, I hope to add them in someday. I did find this conversion chart on Allrecipes- http://dish.allrecipes.com/cup-to-gram-conversions/ if you would like to take a look. Thanks again and sorry I couldn’t be more help.
Hi Malinda
I have tried a million brownie recipes and this one….booom! I had brownie coma!
It was soooo gooooood ; it was dense, rich, full of body and just plain wow.
The top didnt turn out as crackly as I had wanted but the flavour more than made up for it.
This recipe is definitely a keeper.
Thank you!!
Thank you so much and I am so happy that you enjoyed them. That crackly top can be a little tricky sometimes. Thanks again!!! 🙂
Thank you soooooo much for this AMAZING recipe 😄❤
It was my first time making brownies and I got a little scared because of the whole “don’t overmix brownies!” deal. But they turned out delicous! I made them for a grill party and the only sounds that could be heard while everyone was eating dessert were “mmmmmhh” and “wow”. Next time I’ll bake them a little less long (This time it was 40mins) because the crust turned out a littleee hard. But the taste is sooo incredible!!
You are an amazing cook thank you soo much for sharing this recipe, I’ll definitely make them again 🙂
I am sooooo glad these turned out for you!!! Thank you so much for your wonderful comment! 🙂
These were wonderful! Just as described-moist and chewy. They were much easier to get out of the pan than some others I have tried. This will be my go-to recipe for brownies!
Thank you so much for your comment and I am so happy to hear they will be your go-to brownie! Thanks again!! 🙂
Hi Malinda, I have left 2 comments here in the last 2 days. but don’t see them?
That’s really strange! I see one of your comments and for some reason it flagged it and has it as pending. Thanks for letting me know! 🙂