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 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 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.
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Easy Brownie Recipe
Ultra chocolatey and chewy, this easy brownie recipes requires only 1 bowl, a whisk, and a spatula.
Ingredients
- 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 1/4 cups (162 g) all-purpose flour, sifted
- 1/4 cup (21 g) 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.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 218 Total Fat: 12g Saturated Fat: 7g Cholesterol: 53mg Sodium: 10mg Carbohydrates: 25g Fiber: 1g Sugar: 15g Protein: 2g
Tried this recipe? Rate the recipe below and share your photos on Instagram! Mention @introvertbaker or tag #introvertbaker! Make sure your account is set to public or I won’t see it.
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.
Maryam says
Hi,
I’m trying this recipe out for the second time but it’s not working for me. I don’t understand what I’m doing wrong. The moment I add granualated sugar it’s gets clumpy. Can you please help me.
Jen Sobjack says
Make sure the chocolate is warm when you add the sugar and just keep whisking until it’s mixed in.
Julia Hess says
The brownies were not looking like they were supposed to be. They didn’t turn out the way i thought it would but they aren’t horrible, definitely not going to put this out at a party though. It could have been my fault but maybe just a bit more cocoa powder! But thank you so much for the recipe, now i know for next time
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!