My one-bowl chewy brownies are my weakness, boos. SO decadent, and way too delish! I show you exactly how to nail that crackly top and fudgy, chewy texture like nobody else. I also bumped up the brown sugar and threw in a splash of oil (my top secret recipe for making fudgy chewy brownies, don’t tell anyone!).
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How to Make Chewy Brownies
These step-by-step photos show how to make the fudgiest brownies, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Chewy Brownies Recipe
1. Add the melted butter and sugars to a medium bowl
Mix with a hand mixer on medium speed until smooth and combined.
2. Add the eggs one at a time, mixing well after each addition
Beat until fully incorporated and glossy.
3. Mix in the oil and vanilla extract into the egg mixture
Mix until the batter looks smooth and cohesive.
4. Combine the dry and wet ingredients
Reduce mixer speed and add the dry ingredients to the wet mixture in intervals, mixing just until incorporated.
5. Pour the brownie batter into a greased baking pan
Smooth the top evenly.
6. Bake the brownies until a toothpick comes out just barely clean
Remove from the oven, let cool on a rack, then cut and serve!
PRO TIP: Line your pan with parchment paper and leave a little overhang on the sides. It makes lifting the brownies out clean and slicing way easier!
Video Tutorial
Full Chewy Brownies Recipe
Fudgy Chewy Brownie Recipe
This Fudgy Chewy Brownie Recipe is made with unsweetened cocoa powder, and a mixture of butter, eggs, and oil that keeps the brownies chewy and fudgy when baked.
Cook ModePrevent your screen from going dark
Preheat oven to 350 degrees.
In a medium sized bowl, add melted butter, oil, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
Add eggs one at a time, mixing after each addition to incorporate. Mix well! (see notes below)
Mix in the vanilla extract.
Combine flour, cocoa powder, baking soda if using and salt in a bowl. Reduce speed of mixer.
In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
Add brownie batter to baking non-stick sprayed 8×8 sized baking pan.
Bake for 30 minutes or until a toothpick inserted into the center comes out just barely clean. Don’t overbake.
Remove brownies and cool on cooling rack. Cut and serve.
How to Store
Room Temp: Store these brownies in an airtight container at room temperature for 4-5 days. Let them cool completely first.
Fridge: You can store them in the fridge for up to 6 days. Let brownies come to room temp before serving. You can also pop them in the microwave so they’re slightly warm.
Freezer: Wrap individually in plastic wrap, then place in a labeled freezer bag. Freeze for up to 3 months.
Calories: 291kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 178mg | Potassium: 110mg | Fiber: 2g | Sugar: 28g | Vitamin A: 368IU | Calcium: 22mg | Iron: 1mg
Recipe Tips
Whisk those eggs real good, y’all. That’s your ticket to a glossy, crackly brownie top.
Stop mixing the second the flour hits the bowl. Overmixing leads straight to tough brownies, and we’re all about fudgy and chewy brownies here!
Slightly underbake them. Pull the pan while the center still looks slightly underdone so they stay chewy once they cool.
Let your brownies fully cool. I know it’s tough boos, but waiting makes them easier to slice and gives you the best texture.
Serving Ideas
Recipe Help
Absolutely boos. You can get that arm strength going and whisk by hand!
