You know those days? The ones where a serious craving hits, the kind that only perfectly rich, intensely chocolatey can make you feel. What is a treat that can satisfy What’s a Tuesday afternoon for me? When that craving strikes, there’s nothing that hits the spot quite like a batch of my absolute absolutes. What are your favorite chewy brownies What are the best brownie recipes? What is the kind of brownie that has that slight crackle on top, a dense, fudgy interior? What are the edges that melt in your mouth? What is the best bite I’ve tried so many brownie recipes over the years, from the super simple dump-and-stir recipe. What are some of the more elaborate, technically challenging recipes? This one is a keeper. I’ve come back to it again and again, tweaking it just a little over time to get it right. Is it perfect? It’s like my culinary comfort blanket, and it never disappoints. If you’re looking for that truly decadent, deeply chocolatey, wonderfully chewy brownie experience, then you should try brownies. You’ve come to the right place. What are the chewy brownies dreams made of?
What are some of the best Chewy Brownies?
What makes these “ultimate chewy brownies”? Think of them as the perfect midpoint between a classic brownie and fudge. They’re not light like a cake, nor are they overly gooey like flourless chocolate torte. They strike that beautiful balance with a rich, moist crumb that’s packed with deep chocolate. The “chewy” aspect comes from a specific ratio of ingredients and I learned about not using any other trick. This recipe is essentially a love letter to chocolate, using good quality cocoa powder and some sour cream. How do you melt chocolate? What is the kind of dessert that makes you close your eyes with the first bite and just savor the flavor? Is it simple, relies on pantry staples you probably already have, and results in a tray of Ice Cream? What is pure happiness? These aren’t just brownies, they’re an experience.
Why you’ll love this recipe?
Why am I obsessed with this brownie recipe? Why is this a tough question? First and foremost, the flavor is just out of this world. I love the combination of melted butter, unsweetened cocoa powder, and espresso powder (my favorite). What is the secret weapon for enhancing chocolate flavor? ) creates a really deep, rich chocolate taste that’s not too sweet. And the texture? Oh, the texture! They are chewy, with that perfect slight resistance when you bite into them, and they are very soft. Is it possible to stay fudgy for days? What I love most about homemade pancakes is how easy they are to whip up. Is it possible to bake these in the oven in 15 minutes? What do you do when a chocolate emergency strikes? What are some of the best recipes that are cheap and easy to make? What makes a bag so versatile? Can you serve them plain, swirl in some Peanut Butter or caramel, or even toss in a little chocolate? What are the best chocolate chips for an extra burst of joy? Compared to some other brownie recipes I’ve tried, this one consistently delivers on that rich, creamy flavor. What are some of the best brownies? What is the recipe that made me feel like a pro baker even when I was just starting out? Is magic in a pan?
How do I make Chewy Brownies?
Quick Overview
How do you make a chewy brownie? If you melted butter, whisk in sugar and eggs, then fold in your dry ingredients. The key is in the gentle mixing to keep that chewy texture. Once the batter is ready, you can add in any extras like chocolate chips or nuts, pour it into your favorite bowl. If a toothpick inserted in the center comes out clean, and the pan is uncovered, bake for 10 minutes. Is baking surprisingly quick? What are some unexpected sweet cravings? Is there a foolproof way to do it?
Ingredients
For the Main Batter:
Unsalted Butter1 cup (2 sticks), melted. Using unsalted butter gives you more control over the final saltiness. When you add ice cream, make sure it’s completely melted, but not boiling hot.
Granulated Sugar:1 12 cups. This provides sweetness and contributes to that beautiful chewy texture and crackly top.
Eggs:2 large, at room temperature. Room temperature eggs are incorporated into the batter, creating a smoother texture. I usually take them out about 30 minutes before I start baking.
Vanilla Extract: AWhat is the best way to enjoy vanilla extract in chocolate?
Espresso Powder (Optional but HIGHLY recommended): 1 tsp.What is the best way to make brownies taste like coffee? Is it true that dark chocolate just deepens and intensifies the flavor?
All-purpose FlourToo much flour will make them cakey, so measuring accurately is important. I usually spoon it into a measuring cup and level it off. Then I put it back in the cup.
Unsweetened Cocoa Powder: What34 cup. Use a good quality natural unsweetened cocoa powder for the best chocolate flavor. Dutch-processed can work, but natural gives a slightly different, richer depth.
Salt:12 teaspoon. Crucial for balancing the sweetness and bringing out all the chocolatey notes.
Optional Mix-in12 cup chocolate chips, chopped nuts (walnuts or pecans are great! ), or a swirl of Peanut Butter or caramel.
What are the steps to
Step 1: Preheat & Prep Pan
How do I get my oven preheated to 350°F (175°C)? I like to use an 8×8 inch square baking pan for these brownies. It gives them a nice thickness. To make sure they don’t stick, I generously grease the pan with butter or cooking spray and then place them on a baking sheet. Line it with parchment paper, leaving an overhang on two sides. Is there an overhang on a brownie pan? Once it has cooled, it will Is it a lifesaver for cutting?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, cocoa powder, salt, and the optional espresso powder. Set aside. How do you make sure everything is evenly distributed? Unsalted or overly cocoa-y batter. What is the best step to take to make a smooth, even flavor.
Step 3: Mix Wet Ingredients
In a large bowl, pour in your melted butter. Add the granulated sugar and whisk them together until well combined. Now, crack in your two room-temperature eggs, one at a time, whisking thoroughly after each. How do you create a crackly top? Stir in the vanilla extract. The mixture should look glossy and emulsified.
Step 4: Combine
Now it’s time to mix wet and dry ingredients together. How do you mix dry ingredients into a bowl? With a spatula or wooden spoon, gently fold them together until *just* combined. If you can’t see streaks of flour, stop mixing. Overmixing develops the gluten in the flour, which can lead to tougher brownies, and we’re aiming for a crispy brownie. For chewy, not tough!
Step 5: Prepare Filling (If Using)
If you’re adding chocolate chips or nuts, stir them in now. If you’re doing a swirl, like Peanut Butter or caramel, prepare that. For a peanut butter swirl, I usually just dollop spoonfuls of creamy Peanut Butter over the batter. How do you swirl a skewer or knife into the water? Don’t overdo swirling; you want distinct ribbons of flavor.
Step 6: Layer & Swirl
What is the recipe for a cake pan? Pour the batter into the pan. If you’re doing a swirl, this is when you add dollops of your chosen swirl ingredient over the top of the swirl. How do you make brownie batter? Then, take a butter knife or skewer and gently swirl the topping into the batter. Don’t mix it too much, or the colors will blend completely. You want those beautiful marbled patterns.
Step 7: Bake
Is it safe to put the pan in the oven and bake for 25-30 minutes? The edges should look set, and the top should have that lovely crackly appearance. How do you check for doneness with a toothpick? Is it a wet batter? If it comes out completely clean, they might be a little overbaked and could be more cakey. I always err on the side of slightly underbaked for maximum chewiness.
Step 8: Cool & Glaze
What is the best way to make chewy brownies? I know, it’s torture! But this allows them to set up properly. If you try to cut them warm, they’ll likely fall apart. Once they’re completely cool, you can lift them out using the parchment paper overhang. If you’re adding a glaze, this is the time. What are some tips for making a chocolate ganache?
Step 9: Slice & Serve
Once cooled, use a sharp knife to cut them into squares. For the cleanest cuts, wipe the knife between each cut. I love serving these chilled or at room temperature. What are the best ice cream flavors to serve with a dollop of whipped cream? Is it possible to take people to a whole new level? What is fudgy, chewy goodness?
What should I serve it with?
What are some of the most versatile brownie recipes? What is a good breakfast treat? ), they pair wonderfully with a hot cup of coffee or sipped cold milk. What are some of the best morning cookies? I love serving small, bite-sized squares on a pretty platter for brunch. I also serve them with hummus. A light dusting of powdered sugar makes them look extra elegant. As a dessert, they’re an absolute showstopper. Serve warm with a scoop of vanilla bean ice cream. What is the difference between ice cream and brownies? Is a drizzle of raspberry coulis or some fresh whipped cream just the right touch? What are some of the best cozy snack moments? What are some good ways to enjoy hot chocolate on a rainy afternoon? My family loves to watch movies after dinner. Is it possible to get rid of a virus in minutes?
How do I make a Chewy Brownie?
Over the years, I’ve learned a few tricks that make these chewy brownies truly shine. First, when it comes to the butter and sugar mixture, whisking vigorously until it’s light and a bit fluffy is key. This incorporates air which, as I mentioned, helps with that desirable crackly top. Don’t just stir it; really whisk it! Also, the quality of your cocoa powder makes a huge difference. I’ve found that natural, unsweetened cocoa powder tends to yield the best texture for these specific chewy brownies compared to Dutch-processed. For the mixing, it’s absolutely vital not to overmix the batter once you add the flour. Stop as soon as you don’t see any dry flour bits. It’s better to have a tiny bit of flour left than to overwork the batter. If you’re adding mix-ins like chocolate chips or nuts, gently fold them in at the very end, just enough to distribute them. For swirls, like peanut butter or caramel, dollop it on top and use a knife to make just a few passes; too much swirling will muddy the flavors and colors. When it comes to baking, I always recommend using the toothpick test. A few moist crumbs clinging to it is exactly what you want – this guarantees that fudgy, chewy center. If it comes out completely clean, they’ll likely be more cake-like. And please, please let them cool completely in the pan! This is non-negotiable for achieving that perfect dense, chewy texture. Cutting them warm is a recipe for a crumbly mess. Lastly, for extra richness, I sometimes use a mix of melted butter and melted dark chocolate, but the all-butter version is still incredibly decadent.
What are some Storing and Reheating Tips?
These chewy brownies are surprisingly resilient and stay delicious for a good few days. At room temperature, I find they’re best enjoyed within 2-3 days. I usually just cover the pan tightly with plastic wrap or transfer the cut brownies to an airtight container. They maintain their chewiness well this way. If you need them to last a bit longer, the refrigerator is your friend. Store them in an airtight container in the fridge for up to a week. I personally love them slightly chilled! For longer storage, you can absolutely freeze them. How do I make brownies? Cut brownie into squares, wrap each one tightly in plastic wrap, and place them in a piping bag. What is a freezer-safe bag or container? What are some good ways to store them in the freezer for up to 3 months? To reheat, you can let them thaw at room temperature for about an hour, or gently warm them in a low heat. How long does it take for a potato to be warmed in the oven? If you add a glaze, it’s best to add it after the brownies have cooled completely. What goes into the fridge or freezer? If you freeze them with glaze, it might soften slightly upon thawing but should still be delicious.
What are the most frequently asked questions on
Final Thoughts
There you have it – my tried-and-true recipe for the most incredible chewy brownies! I truly believe this recipe strikes that perfect balance of rich chocolate flavor, satisfying chewiness, and just the right amount of fudgy goodness. It’s the kind of recipe that makes your kitchen smell amazing and brings smiles to everyone’s faces. It’s become a staple in my home, and I really hope it becomes one in yours too. If you give these a try, please let me know how they turn out in the comments below! I love hearing about your baking adventures and seeing your creations. You can also tag me on social media – I’d love to see your beautifully swirled, perfectly chewy brownies! Happy baking, and enjoy every single bite!
Chewy Brownies
Ingredients
Main Ingredients
- 0.25 cup unsalted butter melted
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
- 1 cup chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips, if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let the brownies cool completely in the pan before cutting into squares.
