I’m fairly certain there’s never a time that I’ve turned down a brownie — from decadent fudgy brownies to cake-like brownies, I love them all. These chewy brownies, though, are the perfect in-between texture.
It’s definitely easy enough to pick up a boxed mix but this recipe, with its basic ingredients, is almost just as easy. If you enjoy baking, you’ll likely have most of the necessities in your pantry and refrigerator already.
This is probably the best brownie recipe to use if you’re taking it to a gathering, too. Since it falls right in the middle of fudgy and cake-like, it satisfies any brownie-lover!
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These are also completely customizable. You can use the recipe as a base and then add anything you like from flavored extracts to different toppings.
Next time you are looking to make an easy and super moist brownie recipe, you have to try this one!
Why You’ll Love Chewy Brownies
Chewy – These have just the right chewy texture to be good all on their own or paired with other toppings like a sweet whipped cream.
Chocolatey – Rich and full of flavor, these will curb any chocolate craving.
Easy – This is one of those simple recipes that comes together fairly quickly and doesn’t take a long time in the oven, either.
- Unsalted butter – If you’ve never done it before, you can always try making your own blender butter. Be sure to leave out the salt when you’re using it for baking.
- Unsweetened bakers chocolate – Cut this into small pieces so that it melts more easily.
- Baking powder – Make sure you are using baking powder and not baking soda – they are not interchangeable.
- Salt – To help bring out that rich chocolate flavor of these chewy brownies, just a bit of salt is necessary.
- Sugar – Use granulated sugar which dissolves quickly.
- Dark brown sugar – If you only have light brown sugar you can substitute that but dark brown sugar will impart richer flavor.
- Vanilla – Vanilla helps round out all of the flavors.
- Eggs – Unless otherwise stated, always use large eggs when baking. Also, while some brownie recipes will call for using egg yolks, this one uses whole eggs.
- Caramel sauce – You can get a store bought brand or alternatively you can make an easy caramel sauce or a bourbon caramel sauce.
- Fleur de Sel – This is my favorite type of salt to use for this recipe, but you can change it up.
How To Make Chewy Brownies
- Melt butter. In a small saucepan, gently melt the butter over low to medium heat being sure to stir and not overcook the butter.
- Add chocolate. Add the chocolate and stir with a wooden spoon until the chocolate is fully melted and mixed with the melted butter. When the chocolate is fully melted, you can take the pan off of the heat and set aside.
- Sift dry ingredients. Sift or whisk together the dry ingredients (flour, baking powder, and salt) into a large bowl. Then, set the bowl aside.
- Beat eggs and sugars. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric mixer or hand mixer, combine the eggs and both sugars. Beat until the mixture is light and creamy.
- Add vanilla and chocolate. Add the vanilla extract and beat until evenly dispersed in the mixture. Mix the melted chocolate mixture into the wet batter until all of the ingredients are fully blended together.
- Mix in dry ingredients. Next, use a measuring cup to incrementally add the dry ingredients to the chocolate mixture.
- Pour batter into pan. Pour batter evenly into the prepared square baking pan lined with either parchment paper or aluminum foil sprayed with cooking spray. Use a rubber spatula to spread evenly.
- Bake. Place the tray on the oven rack and bake. Avoid opening the oven during baking to ensure a consistent oven temperature.
- Cool. When the brownies begin to pull from the sides and it passes the toothpick test, remove from the oven and allow to cool completely, coming to room temperature.
- Cut. After the chewy brownies have cooled, cut them into squares using a plastic knife or a metal knife — wipe it clean between each cut. If you use a damp towel or paper towel to wipe the knife, you’ll get even cleaner edges.
- Toppings. Drizzle the brownies with caramel and sprinkle them with salt (fleur de sel).
- Himalayan salt – Instead of fleur de sel, try this salt to add a touch of pretty pink color to your brownies.
- Decorator’s sugar – Sprinkle the top of the brownies with decorator’s sugar to give them some sparkle.
- Chocolate chips – If you want to add some texture, or more chocolate flavor, fold some chocolate chunks or chocolate chips into the batter before pouring it into the pan.
- Nuts – For some crunchy, try adding your favorite crushed nuts either to the batter or to the top of the brownies.
- Corn syrup – If you don’t have brown sugar you can substitute corn syrup (1 cup of corn syrup = 1 cup of brown sugar plus ¼ of water).
- Topping – Try a different topping on your chewy brownies. Use brightly colored (or chocolatey) sprinkles, peanut butter chips, or butterscotch chips.
- Espresso powder – Espresso and chocolate complement each other so well – try adding some for a bit of coffee flavor. It also brings out the richness of the chocolate.
- Scoop of ice cream – Serve these in a bowl with a big scoop of vanilla ice cream, ala mode brownie sundae! Raspberry sauce is also delicious with chocolate.
Storage and Freezing
Store brownies at room temperature in an airtight container or wrap tightly in plastic wrap. They are best within 2-3 days. Adding a piece of fresh bread to the packaging can help to keep them moist.
Wrap tightly and freeze for up to 3 months.
More Homemade Brownies
Chewy Brownie Recipe
- Preheat the oven to 350°F. Line a 9×9 baking pan with parchment paper or coat with cooking spray. Set aside.
- In small saucepan, melt the butter over low heat. Add the chocolate and stir with a wooden spoon until fully melted. When melted, set aside.
- Sift or whisk together the flour, baking powder and salt in a medium mixing bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric mixer, cream together the eggs and both sugars, beating until light and creamy. Add the vanilla.
- Mix the melted chocolate mixture into the wet ingredients until fully blended. In 2-3 increments, add the dry ingredients.
- Spread the brownie batter evenly into the pan.
- Cook for 35-40 minutes. When the brownies begin to pull from the sides and it passes the toothpick test, remove from the oven and allow to cool completely.
- After brownies have cooled cut into 9-12 squares using a plastic knife or a metal knife, but wiping it clean between each cut. Drizzle with caramel and sprinkle with salt, optional.
- If you’ve tried this recipe, make sure to come back and leave us a comment or a quick star rating!