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 cream cheese brownies and double chocolate brownies and modified it until I achieved a chocolatey, chewy brownie.
It's hard for me to sway from my beloved brownie recipe. It's the base for chocolate cherry brownies, Nutella Brownies, and candied pecan brownies. It's really the only brownie recipe I use.
Until today!
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.
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, but 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 ¼ 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
Ultra chocolatey and chewy, this easy brownie recipes requires only 1 bowl, a whisk, and a spatula.
Ingredients
- ⅔ 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 ¼ cups (162 g) all-purpose flour, sifted
- ¼ cup (21 g) unsweetened cocoa powder, sifted
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line an 8x8-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.
Notes
This recipe doubles easily. Bake in a 9x13-inch baking pan for about 35 to 40 minutes.
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.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 12gSaturated Fat: 7gCholesterol: 53mgSodium: 10mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Lynn says
Hi Jen! I've tried your recipe and my entire family just love the brownies! Thanks for sharing this recipe. I have a question to ask, I couldn't achieve the top crust on my brownies. The top layer of mine was so matt and ugly, it wasn't shiny nor it has a layer of crust like in your pictures. Appreciate if you could advise me on how to get a nice top crust. Do I need to actually whisk the eggs + sugar until pale, thick and frothy? Will this method makes the brownies cakey as whisking the eggs + sugar will incorporate the air? Or do I need to melt th sugar into the warm butter + chocolate mixture?Thanks Jen!
Jen Sobjack says
I've never whipped the eggs and sugar together for brownies so I'm not sure how that will affect the final product. But I don't think that would make the brownies cakey. Cakey brownies happen when you increase the flour to chocolate ratio. I've always just mixed the sugar right into the melted chocolate/butter as the recipe states. If you want a really shiny top crust that flakes, try adding a little 1/2 teaspoon baking soda.
Lu says
Can this recipe be doubled for a 13x9 baking pan? Thanks
Jen Sobjack says
I think that should be fine. You'll need to adjust the bake time slightly.
Susie Pucci says
I made this brownie recipe with my two sons on Monday. It was easy and
Delicious. I will definitely use this recipe again.
Megan says
Can I substitute chocolate melting wafers for the baking chocolate and cocoa powder?
Jen Sobjack says
I don't recommend it. Real baking chocolate will give you the best results.
Smrithi says
Hey when I added the sugar to the melted butter and chocolate.. it gets lumpy. I noticed that someone had gone through the same thing and I read your suggestion too. I tried that but it didn’t work even though the chocolate was still warm.
Please help me with this
Jen Sobjack says
I'm not really sure why this is happening to you. In the video, you can see the sugar will mix into the melted butter/chocolate mixture. It will look grainy but not lumpy. The only thing I can think that would cause this is either your measurements are off or you're using something other than baking chocolate in bar form. Chocolate chips or melting wafers won't work as well with this recipe.
Akshara Sruthi G says
Can I interchange butter with oil? I usually like to bake without butter
Jen Sobjack says
I've honestly never made these brownies with oil so I'm not sure how it will turn out.
Yana says
Jen, thank you so much for this recipe! I made this Brownie and it's perfectly tasty and was easy to prepare. Saved to my favorites!
Jen Sobjack says
Yay! It's one of my favorites too! Glad you enjoyed them.
Nancy says
They look supremely chewy!
Jen Sobjack says
Indeed, they are!