A step-by-step guide for How to Make Brownies that will give you fudgy, chewy brownies in no time at all.
Homemade brownie recipe
I am a sucker for a dense fudgy brownie. Every single brownie recipe on my blog is stick to your teeth fudgy but today’s simple brownie recipe is more on the chewy side.
I took my favorite brownie base, the one I used for these double chocolate brownies and modified it until I achieved a chocolatey, chewy brownie.
I love this new recipe I’m presenting to you. There’s so much chewy chocolatey goodness here.
I used less chocolate than I normally would. More chocolate equals a fudgy brownie but I was going for chewy.
And the best part is this brownie recipe comes together in just one bowl just like my easy vegan brownies.
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How long do you put brownies in the oven?
Bake brownies for about 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist clumps clinging to it. There will also be a little batter stuck to the toothpick but it shouldn’t be covered in thick uncooked batter. Take care not to overbake brownies.
Main brownie ingredients
Butter – is necessary for a rich, chewy brownie.
Chocolate – use both melted baking chocolate and cocoa powder.
Sugar – not only will sugar add sweetness, it will also melt during baking and help with the chewiness.
Flour – the more flour you use, the cakier a brownie will be. Typically I use 1 cup of flour for super fudgy brownies but for this recipe, I added 1/4 cup more.
Eggs – the main structure of brownies. I also added an extra egg yolk to get more chewiness.
How to make brownies?
Step 1: Melt the chocolate and butter
Melt the chocolate and butter in a heatproof bowl set over a pot of barely simmering water. Keep stirring as it melts.
You can also use a microwave safe bowl and heat in 30-second intervals stirring in between until fully melted.
Step 2: Mix in the sugar
It’s important to add the sugar while the melted chocolate is hot. The sugar will melt ensuring the baked brownies aren’t grainy.
Step 3: Mix in the eggs and vanilla
Let the chocolate mixture cool before adding the eggs so they don’t scramble. Then whisk them in really well with the vanilla.
Step 4: Mix in the flour and cocoa powder
Add the flour and cocoa powder then use a silicone spatula to fold it in just until it’s incorporated. Take care not to overmix.
Step 5: Bake
Bake the brownies for 25-30 minutes in a 350°F oven. Use the toothpick test to check for doneness. There should be a little batter and a few moist crumbs clinging to the toothpick.
Tips for this easy brownie recipe
- Let the melted chocolate cool before adding the eggs so they don’t scramble. Also, make sure the eggs are at room temperature so they are easy to mix in.
- Sift the flour and cocoa powder to remove any clumps. This will make it easier to fold in.
- Use a light-colored metal pan for baking brownies. They heat slower and more evenly.
- Don’t overbake the brownies. Use the toothpick test as instructed above.
Easy Brownie Recipe
- 2/3 cup (151 g) unsalted butter
- 5 ounces (142 g) semisweet chocolate, coarsely chopped
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 and 1/4 cups (162 g) all-purpose flour, sifted
- 1/4 cup (21 g) unsweetened cocoa powder, sifted
- 1/2 teaspoon salt
- Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper or aluminum foil, leaving a 1-inch overhang on all sides. Spray lightly with nonstick spray and set aside.
- In a medium heatproof bowl set over a pot of barely simmering water, melt the chocolate and butter, stirring constantly until the mixture is smooth. You can also microwave in 30-second intervals, stirring between each one.
- Whisk in the sugar while the chocolate is still hot and set aside to cool slightly.
- Add the eggs, egg yolk, and vanilla. Whisk until the batter looks smooth and shiny, about 1 minute.
- Add the flour, cocoa powder, and salt. Use a silicone spatula to fold until no visible streaks of flour remain.
- Spread the mixture evenly into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
- Cool on a wire rack to room temperature, about 2 hours, then remove from the pan and cut into squares.
Make ahead tip
- Brownies can be stored at room temperature in an airtight container for up to 1 week.
- Brownies can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.