How to Make Brownies

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.

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!

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

Ultra chocolatey and chewy, this easy brownie recipes requires only 1 bowl, a whisk, and a spatula. 

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 3 hours 5 minutes

Servings: 16 brownies

Calories: 218

Author: Jen Sobjack

Ingredients

US Cups - Metric

• 2/3 cup unsalted butter
• 5 ounces semisweet chocolate coarsely chopped
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 large egg yolk room temperature
• 1 teaspoon vanilla extract
• 1 and 1/4 cups all-purpose flour sifted
• 1/4 cup unsweetened cocoa powder sifted
• 1/2 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. 

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.

Notes

This recipe doubles easily. Bake in a 9x13-inch baking pan for about 35 to 40 minutes.

Nutrition

Serving: 1brownie | Calories: 218kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 10mg | Potassium: 91mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5.7% | Calcium: 1.5% | Iron: 7.4%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!