Ladies, get ready to meet your new chocolate obsession! These aren’t just any brownies—they’re that perfect balance of chewy edges and fudgy centers that’ll make you close your eyes and sigh with every bite. Trust me when I say these brownies have converted even the most devoted cake-like brownie fans.
There’s something magical about that paper-thin crackly top giving way to that rich, dense interior that makes these completely irresistible. I’ve been tweaking this recipe for years, and I promise—this is THE ONE you’ll come back to again and again.
Why You’ll Love This Recipe
- These brownies deliver that elusive perfect chew that’s so hard to find in homemade recipes—no more cakey disappointments!
- They come together in ONE bowl (hello, fewer dishes!) and use pantry staples you likely already have on hand.
- The recipe is practically foolproof, even if you’ve had brownie failures in the past.
- They’re endlessly customizable—add nuts, chocolate chips, or a swirl of peanut butter to make them your own!
Ingredients
Unsalted butter – The foundation of flavor! Browning it slightly adds a wonderful nutty dimension.
Granulated sugar – Creates that signature crackly top and perfect sweetness.
Brown sugar – The secret to the chewy texture and deeper flavor—don’t skip this!
Eggs – They bind everything together and contribute to that fudgy texture.
Vanilla extract – A warm background note that enhances the chocolate flavor.
Unsweetened cocoa powder – For intense chocolate flavor without added sweetness.
All-purpose flour – Just enough to hold everything together without making them cakey.
Salt – Brings out all the chocolate goodness and balances the sweetness.
Chocolate chips – For gooey pockets of melted chocolate throughout—because more chocolate is always better!
The full ingredient list with measurements will be available in the recipe card below.
How to Make the Recipe
Step 1: Prep Your Pan
Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later. Trust me, this simple step saves so much heartache! Preheat your oven to 350°F—having your oven ready is crucial for that perfect texture.
Step 2: Melt the Butter and Chocolate
In a large microwave-safe bowl, melt your butter. Once melted, add in your chocolate chips and stir until they’re completely melted into the butter. The residual heat should do the trick, but if needed, pop it back in the microwave for 15-second bursts. This melted mixture is going to make your brownies impossibly rich!
Step 3: Mix in the Sugars
While your chocolate-butter mixture is still warm (but not hot!), add both sugars and whisk until completely combined. The mixture will look slightly grainy, but that’s perfectly fine! This is what creates that gorgeous crackly top we all dream about.
Step 4: Add the Eggs and Vanilla
Now add your eggs one at a time, whisking well after each addition. Then add your vanilla. The mixture should now look shiny and smooth—that’s exactly what we want!
Step 5: Fold in the Dry Ingredients
Gently fold in your cocoa powder, flour, and salt using a spatula. Stop mixing as soon as no dry streaks remain. Overmixing is the enemy of chewy brownies, ladies! It develops the gluten and leads to cakey results.
Step 6: Pour and Bake
Pour this luscious batter into your prepared pan, smoothing the top with your spatula. Bake for 25-30 minutes. The center should be just set but still look slightly under-baked—this is the secret to that perfect chew!
Step 7: The Hardest Part—Waiting!
Let the brownies cool completely in the pan. I know it’s tempting to dive right in, but trust me on this—the texture develops as they cool, and cutting too soon will give you a gooey mess instead of perfect squares.
Pro Tips for Making the Recipe
- Don’t overmix the batter once you add the flour—this is absolutely crucial for chewy (not cakey) brownies.
- Measure your flour correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the container.
- Under-bake slightly for that perfect chewy texture. When in doubt, take them out! They’ll continue to cook a bit as they cool.
- Refrigerate before cutting for the cleanest edges—just pop them in the fridge for an hour after they’ve cooled to room temperature.
How to Serve
These chewy brownies are absolutely divine on their own, but why stop there? Try serving them warm with a scoop of vanilla ice cream for an indulgent dessert that’ll have everyone asking for seconds. For a fancy touch at your next book club meeting, dust them lightly with powdered sugar and add some fresh raspberries on the side.
They also make the perfect base for a brownie sundae bar! Set out some warm brownies with different ice cream flavors, hot fudge, caramel sauce, and whipped cream, and watch your guests create their own masterpieces.
Make Ahead and Storage
Room Temperature
Store these beauties in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking—though let’s be honest, they rarely last that long in my house!
Refrigerator
For a fudgier texture, store them in the refrigerator for up to a week. Let them come to room temperature before serving, or warm them briefly in the microwave for that just-baked experience.
Freezer
These brownies freeze beautifully! Wrap individual squares tightly in plastic wrap, then foil, and store in a freezer bag for up to 3 months. Whenever a chocolate craving strikes, just unwrap and let them thaw at room temperature for about an hour, or pop them in the microwave for 20-30 seconds for an instant treat.
Why did my brownies turn out cakey instead of chewy?
If your brownies are more cake-like than chewy, you likely used too much flour or overmixed the batter after adding the dry ingredients. Remember to measure your flour correctly and mix just until combined—I literally count to 10 while stirring and then stop! Another culprit might be overbaking, so next time, try taking them out a few minutes earlier than you think you should.
Can I use Dutch-processed cocoa instead of regular unsweetened cocoa?
Absolutely! Dutch-processed cocoa will give you a deeper, smoother chocolate flavor, while regular unsweetened cocoa provides a more classic brownie taste. Either works beautifully in this recipe, so use what you have or prefer. I sometimes mix the two for the best of both worlds!
My brownies don’t have that crackly top—what went wrong?
That gorgeous crackly top comes from properly incorporating the sugar and eggs. Make sure you’re whisking well after adding each egg, and don’t skimp on mixing time when combining the sugars with the melted butter and chocolate. That said, the taste and texture will still be amazing even without the crackle!
How do I know when the brownies are done without overbaking them?
This is the million-dollar question! Insert a toothpick about 1 inch from the edge of the pan—it should come out with a few moist crumbs, but not wet batter. If you check the very center, it might still seem too wet, but remember that brownies continue to cook as they cool. When in doubt, it’s better to underbake than overbake for that perfect chewy texture we’re after.
The Best Chewy Brownies You’ll Ever Make
Equipment
- 8×8 baking pan
- Microwave-safe bowl
- Spatula
- Whisk
- Parchment Paper
- Oven
Ingredients
Chewy Brownie Batter
- 1 cup unsalted butter melted and slightly browned
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup chocolate chips semisweet or dark
Instructions
- Preheat oven to 350°F and line an 8×8 pan with parchment paper, leaving overhang for easy removal.
- In a microwave-safe bowl, melt butter. Stir in chocolate chips until smooth and fully melted. Microwave in 15-second bursts if needed.
- Add both sugars and whisk to combine. Mixture will be slightly grainy and warm—this is perfect for a crackly top.
- Whisk in eggs one at a time, followed by vanilla. Mixture should become shiny and smooth.
- Gently fold in cocoa powder, flour, and salt using a spatula. Stop mixing as soon as no dry streaks remain.
- Pour batter into prepared pan, smooth top, and bake for 25–30 minutes until center is just set. Do not overbake!
- Let cool completely in pan before cutting. For clean edges, refrigerate for 1 hour before slicing.
