If you're anything like me, and you thrive on chocolate decadence you'll LOVE these extra gooey dark chocolate bars!
Next time try these cookie dough brownies - we'll just call them PMS Tamers and leave it at that...
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❤️ Why you'll love this recipe
Get ready to toss those boxed mixes! If you've been looking for the best fudgy brownie recipe you'll love this one!
You don't even need an electric mixer for this easy, from scratch, oh-so chewy brownie recipe with a delicate, crackly top!!
Just stir it together in one big bowl and you'll be munching on sigh-inducing, fudgy goodness in less than an hour.
🧾 Ingredients
This is my absolute favorite brownie recipe! It's fudgy, chewy, and has the most intense chocolate flavor ever.
- I use both melted butter and oil to give you the chewiest, fudgiest homemade brownies possible.
- Toasting the pecans before adding them to the batter gives them a little extra flavor and crunch but it's not absolutely necessary.
- Bittersweet chocolate chips or chunks work best in this recipe. Other types of chocolate get lost.
- Brown sugar helps to keep these moist and chewy! Use dark brown sugar for a deeper flavor.
- I used kosher salt - if you use table salt use a little less.
🔪 Instructions
I swear, this is the best brownie recipe ever when done right!
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Mix butter, oil, granulated sugar, and brown sugar in a large bowl until blended.
- Add the eggs one at a time.
- Mix the dry ingredients.
- Stir into the butter mixture.
- Batter will be thick but runny.
- Stir in the pecans and chocolate chips.
- Spread into a greased 13x9-inch pan. Bake for 35-40 minutes. DON'T OVERBAKE! If you want very thick brownies bake in a square baking pan (9x9-inch).
- Remove from oven and let cool before cutting. These have super gooey middles and chewy edges.
🥫 Storage
Brownies freeze well, either uncut in the pan or cut in individual sized servings and sealed in a vacuum sealer.
I like to put them in an airtight container with wax paper between the layers. Either way they'll freeze well for 3 to 4 months.
For short term storage just cover with plastic wrap and leave on the counter. They'll last up to four days... or until the kids get home from school.
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
💭 Tips
If you like your brownies dense and chewy here are some tips to ensure that perfect texture!
Expert Tip: Don't overbeat the eggs. Too much air in the batter will make your brownies cakey.
- Always use all-purpose flour.
- For the best brownies make sure your eggs are room temperature.
- Since this recipe uses melted butter and oil you can stir it together by hand - no need to use the mixer and chance making them tough.
- Don't use leavening like baking powder or baking soda - you don't want these brownies to rise.
- If you live in a very dry climate (or it's very dry the day you make them) add 1 egg yolk for extra moistness. Also if you live in a high altitude.
- Cocoa powder gives more chocolate flavor than baking chocolate.
- I leave out vanilla extract for the same reason - more room for more chocolate flavor.
- You can substitute regular unsweetened cocoa powder for the extra dark cocoa powder but you lose some of the chocolaty-ness.
- I used a glass pan but you can use whatever you prefer.
- Take them out of the oven when they are slightly underdone and let them cool completely for the gooey-est, chewiest brownies.
- Bake a shorter time for chewy edges and a longer time for crispy edges.
- If you line your baking pan with parchment paper, and let it hang over the edges, you can pull them out when they are cool and easily cut perfect brownies.
- Don't cut these until they have cooled completely. It's a very gooey brownie recipe and they will be almost spoonable when warm. You can freeze them for 15-20 minutes to make cleaner cuts.
👩🏻🍳 Homemade brownie FAQs
Here are the questions I am most frequently asked about this recipe.
It's all in the fat to flour ratio!
Chewy brownies have more fat to flour than cakey ones do and they aren't leavened with baking powder or baking soda. Adding a little brown sugar also helps to create that to-die-for fudgy texture. If you like your brownies fudgier then undercook them slightly.
Any light, flavorless oil is fine. Peanut oil (if there are no allergies) is my favorite. Vegetable oil is fine too. I use melted butter and oil in this recipe to keep them chewy and fudgy but also give them more flavor than using oil alone.
Another favorite...
You might also like these Oh Henry Bars.
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
📚 Related recipes
📞 The last word
Chewy, fudgy brownies are my favorite for taking to potlucks, sharing with neighbors, and once in awhile leaving a plate for my hardworking UPS guy or taking a big pan of them to our police and fire departments just to say "thanks'.
I had an aunt that left a pot of coffee on the stove for anyone who came to her door. The back door was always unlocked and the mailman would often pop in for a cup even when she wasn't there.
No matter how big a city is you and I have the ability to bring back that small town feeling by letting people know we see them and we care. Brownies make people happy!
Hey, next time try these vanilla brownies. They're amazing.
📖 Recipe
Chewy Brownies Recipe
Equipment Needed
Ingredients
- 1-¼ cup butter, melted
- ¼ cup vegetable oil
- 2 ½ cups sugar
- ½ cup light brown sugar
- 4 large eggs
- 1-½ cups flour
- 1 cup dark cocoa powder, do not substitute baking chocolate
- ½ teaspoon kosher salt
- 1 cup bittersweet chocolate chips, optional
- 1 cup pecans, optional
Instructions
- Cream sugar, brown sugar, melted butter, and oil in a large mixing bowl until smooth.
- Add the eggs one at a time, beating well after each.
- Mix the flour, salt, and cocoa.
- Slowly stir into the butter mixture.
- Fold in pecans and chocolate chips.
- Spread into a greased 13x9-inch pan.
- Bake at 350 for 35-40 minutes, or until a toothpick inserted in the center comes out with moist batter and crumbs clinging to it. (start checking at 30 minutes) DON'T OVERBAKE!
- Remove from oven and let cool before cutting. For best cutting results freeze for about 20 minutes before cutting.
Notes
- Expert Tip: Don't overbeat the eggs. Too much air in the batter will make your brownies cakey.
- Always use all-purpose flour.
- Make sure your eggs are room temperature.
- Since this recipe uses melted butter and oil you can stir it together by hand - no need to use the mixer and chance making them tough.
- Don't use leavening like baking powder or baking soda - you don't want them to rise.
- If you live in a very dry climate (or it's very dry the day you make them) add 1 egg yolk for extra moistness. Also if you live in a high altitude.
- Cocoa powder gives more chocolate flavor than baking chocolate so try not to make that substitution.
- You can substitute regular cocoa for the extra dark cocoa but you lose some of the chocolaty-ness.
- Take them out of the oven when they are slightly underdone and let them cool completely for the gooey-est, chewiest brownies.
- If you line your baking pan with parchment, and let it hang over the edges, you can pull the brownies out when they are cool and easily cut them.
- Don't cut brownies until they have cooled completely. You can freeze them for 15-20 minutes to make cleaner cuts.
Nutrition Facts
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Sharicka Long-oneill
Recipe calls for 1/2 tsp of salt but the ducting don't say when to add it...
Marye
with the dry ingredients.