This Chewy Brownies Recipe is a fudgy and chocolatey recipe, which is made with unsweetened chocolate and brown sugar. It’s a classic, foolproof recipe, ready in about an hour and 15 minutes.
Chewy Brownies Recipe Ingredients
- 7 tablespoons unsalted butter, room temperature, plus more for baking pan
- ¾ cup plus 2 tablespoons unbleached all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 7 ounces unsweetened chocolate, finely chopped (1 ⅓ cups)
- 3 tablespoons safflower or coconut oil
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 3 large eggs, room temperature
How To Make Chewy Brownies
- Prep Oven and Pan: Preheat your oven to 350°F (175°C). Butter a 9-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles. Butter the parchment paper as well.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Melt Chocolate Mixture: In a heatproof bowl set over a pot of simmering water (a double boiler), melt the chopped chocolate, butter, and oil, stirring until completely smooth. Remove the bowl from the heat.
- Mix Wet Ingredients: Add both the granulated and brown sugars to the chocolate mixture and whisk for about 10 seconds. Add the room-temperature eggs and whisk vigorously for about 45 seconds, until the batter is glossy and smooth.
- Combine and Bake: Using a rubber spatula, gently fold the dry ingredients into the chocolate mixture until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until the brownies are set and a toothpick inserted into the center comes out with moist crumbs attached.
- Cool Completely: Let the brownies cool in the pan on a wire rack for 20 minutes. Then, use the parchment paper handles to lift the entire slab out of the pan. Let them cool completely on the rack before cutting into squares.
Recipe Tips
- How to get a shiny, crackled top? The secret is to whisk the eggs vigorously into the warm sugar and chocolate mixture. This incorporates air and helps create that coveted paper-thin, glossy crust.
- Why use both brown and white sugar? Granulated sugar contributes to the crisp edges and crackly top, while the molasses in the brown sugar adds moisture, resulting in a perfectly chewy texture.
- How do you know when brownies are done? Be careful not to overbake! The brownies are ready when a toothpick inserted in the center comes out with a few moist, fudgy crumbs, but not wet batter. They will continue to set as they cool.
- Can I add mix-ins? Absolutely. You can fold in about 1 cup of chocolate chips, chopped walnuts, or pecans along with the dry ingredients for extra texture and flavor.
What To Serve With Chewy Brownies
These classic brownies are a perfect treat on their own, but they are also delicious with:
- A tall glass of cold milk
- A scoop of vanilla bean ice cream
- A simple dusting of powdered sugar
How To Store Chewy Brownies
- Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days. They will become even fudgier on the second day.
- Freeze: For longer storage, wrap the cooled brownies individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature.
Chewy Brownies Nutrition Facts
- Calories: 250-300 kcal per brownie
- Fat: 15g
- Carbohydrates: 30g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The texture of brownies is determined by the fat-to-flour ratio. Chewy brownies, like this recipe, have a higher proportion of fat (butter, chocolate, oil) to flour and less leavening (baking powder), resulting in a dense, fudgy texture. Cakey brownies have more flour and leavening, making them lighter and more cake-like.
Yes, but you’ll need to adjust the baking time. For an 8-inch square pan, the brownies will be thicker and may need an additional 5-10 minutes. For a 9×13-inch pan, you should double the recipe.
Room temperature eggs incorporate more easily into the batter, creating a smoother, more uniform texture. They also help trap air when whisked, which contributes to the shiny top.
Try More Recipes:
- Loaf-Pan Buckeye Brownies Recipe
- Peanut-Butter Swirl Brownies Recipe
- Triple-Chocolate Brownie Cups Recipe
Chewy Brownies Recipe
Description
The ultimate classic brownie with a rich, deep chocolate flavor, perfectly chewy texture, and a signature shiny, crackled top.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and line a 9-inch square pan with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- Melt chocolate, butter, and oil in a double boiler until smooth.
- Remove from heat, whisk in both sugars, then whisk in the eggs vigorously until glossy.
- Fold the dry ingredients into the chocolate mixture until just combined.
- Pour batter into the prepared pan and bake for 35-40 minutes.
- Cool completely in the pan on a wire rack before lifting out and slicing.
Notes
- Vigorously whisking the eggs into the batter is the key to achieving the shiny, crackled crust.
- Do not overbake the brownies; a toothpick should come out with moist crumbs for the perfect fudgy texture.
- Using both unsweetened chocolate and brown sugar creates a deep flavor and chewy texture.
- Let the brownies cool completely before cutting for clean, neat squares.