Description
These Best Chewy Brownies feature an impossibly fudgy center, crispy crackly top, and perfect chewy texture. Made in one bowl with simple ingredients, they’re ready in 35 minutes and deliver pure chocolate decadence in every bite.
Ingredients
1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup (175g) semi-sweet chocolate chips, divided
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
2. In a large bowl, whisk together melted butter and sugar vigorously for 60 seconds until well combined and slightly lighter in color.
3. Add eggs one at a time, whisking thoroughly after each addition until the mixture becomes glossy and thick (about 30 seconds per egg). Stir in vanilla extract.
4. Sift cocoa powder, flour, salt, and baking powder into the wet ingredients. Using a rubber spatula, fold gently just until no dry streaks remain (about 20-25 folds). Don’t overmix.
5. Reserve 1/4 cup chocolate chips for topping. Fold remaining 3/4 cup chocolate chips into batter with 10-12 gentle folds.
6. Pour batter into prepared pan and spread evenly. Tap pan firmly on counter 3-4 times to release air bubbles. Scatter reserved chocolate chips over top.
7. Bake for 22-25 minutes. Edges should pull away slightly from pan, top should have shiny crackly surface, and center should jiggle slightly when gently shaken. A toothpick inserted 2 inches from edge should come out with moist crumbs.
8. Remove from oven and cool completely in pan on wire rack for at least 2 hours.
9. Use parchment overhang to lift brownie slab onto cutting board. Cut into 16 squares using sharp knife, wiping clean between cuts.
Notes
Room temperature eggs incorporate better and create smoother batter. Place eggs in warm water for 5 minutes to bring to temperature quickly.
The key to chewy brownies is slight underbaking. Remove when center still jiggles slightly – they continue cooking from residual heat.
Don’t overmix once flour is added. This develops gluten and creates cakey texture instead of fudgy.
Use metal pan instead of glass for even heating and better texture.
Let brownies cool completely before cutting – they set as they cool and will be too gooey if cut warm.
Store in airtight container at room temperature for up to 4 days or freeze for up to 3 months.
For clean cuts, wipe knife with damp cloth between each slice.
Microwave individual brownies for 10-15 seconds to recreate fresh-baked warmth.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (2x2 inch square)
- Calories: 185
- Sugar: 18g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: chewy brownies, fudgy brownies, easy brownies, one bowl brownies, chocolate brownies, homemade brownies