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Home » Recipes » Bars

Chewy Brownie Recipe

Published: Aug 31, 2021 Last Updated: Jan 13, 2022 by Marye 1390 words. | About 7 minutes to read this article.

If you're craving dark chocolate, fudgy, chewy brownies I've got you with this easy, 1 bowl recipe! There are plenty of pecans and bittersweet chocolate chips to give these homemade bar cookies a little extra pizzazz. They're so quick and easy that you'll never use a mix again.
Total time 45 minutes
Jump to Recipe
Pan of brownies with one missing. Text overlay for Pinterest.

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...

Stack of brownies with pecans.
If you're looking for cakey brownies move on. There's nothing to see here.
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 🎥 Video
  • 💭 Tips
  • 👩🏻‍🍳 Homemade brownie FAQs
  • Another favorite...
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ 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.

Labeled ingredients for dark chocolate brownies.
  • 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.

Step by step images for making brownies.
  1. Mix butter, oil, granulated sugar, and brown sugar in a large bowl until blended.
  2. Add the eggs one at a time.
  3. Mix the dry ingredients.
  4. Stir into the butter mixture.
  5. Batter will be thick but runny.
  6. Stir in the pecans and chocolate chips.
  7. 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).
  8. 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.

Linked YouTube video title image.

💭 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.

What makes these homemade brownies more fudgy and chewy?

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.

What's the best oil for brownies?

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.

Fudgy brownies cut and arranged on a table.
This is the ultimate homemade brownie recipe!

Another favorite...

You might also like these Oh Henry Bars.

Easy Oh Henry Bars Recipe

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

  • Vanilla Brownies Recipe
  • Halloween Rice Krispie Treats
  • Best Ever Oh Henry Bars Recipe
  • Easy Lemon Bars Recipe with Gingersnap Crust

📞 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

Stack of brownies with pecans.
4.93 from 13 votes

Chewy Brownies Recipe

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If you're craving dark chocolate, fudgy, chewy brownies I've got you with this easy, 1 bowl recipe! There are plenty of pecans and bittersweet chocolate chips to give these homemade bar cookies a little extra pizzazz. They're so quick and easy that you'll never use a mix again.
Course Dessert - Cookies
Cuisine American - Vintage
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling: 30 minutes
Total Time: 45 minutes
Servings:36
Calories:138
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • 13x9-inch pan
  • rubber spatula

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
US Customary - Metric

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

Calories: 138kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 45mg | Potassium: 94mg | Fiber: 1g | Sugar: 18g | Vitamin A: 0IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.6mg

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    Last updated August 31, 2021 for readability.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Sharicka Long-oneill

      November 11, 2020 at 1:34 pm

      Recipe calls for 1/2 tsp of salt but the ducting don't say when to add it...

      Reply
      • Marye

        November 13, 2020 at 9:13 pm

        with the dry ingredients.

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