Fudgy and Chewy Brownies
Everyone has a preference for brownies, right? Our favorite perfect brownie recipe is fudgy and chewy with a crispy crackled top.
Why You’ll Love These
Crispy, crackly top and fudgy moist center are what we call the perfect brownies!
Super easy to make and so much better than anything from a box mix.
What You’ll Need
- Unsalted butter – If you use salted butter, omit the salt in the recipe.
- Semi-sweet chocolate chips and unsweetened chocolate – For this recipe, we aren’t using unsweetened cocoa powder. Cocoa powder will make these more cakey brownies. Adding both unsweetened and semi-sweet chocolate balances the chocolate flavor of these brownies.
- All-purpose flour, granulated sugar, eggs, vanilla extract, and salt – This recipe uses three large eggs plus one egg yolk. This helps create the chewy texture of brownies.
How to Make Fudgy and Chewy Brownies
Just a few extra steps to make these chewy and fudgy brownies. This recipe uses melted chocolate instead of cocoa powder.
Preheat the oven to 350°F. Grease an 8×8-inch metal baking pan with non-stick baking spray or line it with parchment paper. DO NOT use a glass or ceramic baking dish (see tips).
In a large microwave-safe bowl, combine the semi-sweet chocolate chips, unsalted butter, and unsweetened chocolate. Heat in the microwave for 1 minute, then stir. Continue heating in 30-second sessions, stirring between each session, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
Or you can melt the chocolate in a double boiler over simmering water. Be sure the water does not get into the chocolate.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract.
Stir the cooled chocolate mixture into the wet ingredients with a rubber spatula.
Add the flour and salt, folding gently until combined.
Pour the batter into the prepared baking pan. Bake until a tester comes out with a few moist crumbs still attached, 35 to 40. Do not overbake. ( Baking time may vary)
Let cool completely before slicing.
We can never wait until they are completely cool. We love to eat these warm with a scoop of vanilla ice cream.
Tips
- We beat the eggs and sugar for 3 minutes to create just enough air to give them a little lift. These are fudgy, not light and cakey.
- Use good quality chocolate chips. Ghiradelli or Guittard is our favorite.
- Use a metal baking pan, not a glass pan or ceramic pan, for these brownies. Glass and ceramic take longer to heat up and will prevent the center of the brownies from cooking before the edges become overbaked and hard.
- Once you add the flour, fold it in gently. You do not want to over-mix the batter at this point.
- Feel free to add pecans, walnuts, or even toffee bits.
- DO NOT overbake the brownies. Pull them out of the oven when there are just a few moist crumbs on a toothpick inserted into the center.
- Try to wait for them to cool completely before cutting the brownies. I know this is hard to do, but they will cut cleaner and easier.
Substitutions
This brownie recipe is written as it is for specific reasons. Do not try to use a sugar substitute. Reduce the sugar or a butter substitute. The results will definitely not be the same.
- If you reduce the sugar, the brownies become more cakey and dry.
- Beating the eggs with the sugar for 3 minutes ensures the sugar is dissolved and helps give a lift to the brownies.
- Be sure to use large eggs, and don’t skip the egg yolk. The fat from the egg yolk creates a rich, fudgy, moist brownie.
FAQs
Store in an air-tight container at room temperature or in the refrigerator for up to 4 days.
We prefer them freshly baked, but they can be frozen. Let them cool completely, wrap individual slices tightly in plastic wrap and then freeze in an air-tight container or freezer bag. Thaw at room temperature or in the refrigerator overnight. You can also freeze the entire slab of brownies.
More Brownie Recipes
Fudgy and Chewy Brownies Recipe
Ingredients
- 1 cup Semisweet chocolate chips
- 6 oz Unsalted butter, cut into pieces
- 4 ounces Unsweetened Chocolate, chopped
- 1 1/2 cups Granulated Sugar
- 3 large Eggs plus 1 Egg yolk
- 1 teaspoon Vanilla extract
- 3/4 cup All-Purpose Flour
- 1/4 teaspoon Salt
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch metal baking pan with non-stick baking spray.
- In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second sessions, stirring between each session, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.1 cup Semisweet chocolate chips, 6 oz Unsalted butter, cut into pieces, 4 ounces Unsweetened Chocolate, chopped
- In a large bowl, use an electric mixer to beat the eggs, egg yolk, and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract.1 1/2 cups Granulated Sugar, 3 large Eggs plus 1 Egg yolk, 1 teaspoon Vanilla extract
- Stir in the cooled chocolate mixture with a rubber spatula.
- Add the flour and salt, folding gently until combined.3/4 cup All-Purpose Flour, 1/4 teaspoon Salt
- Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake.
- Let cool to room temperature before slicing.
Great website thanks for sharing.
I love the crunchy top and the gooey middle of brownies!! Thanks for sharing on My 2 Favorite Things on Thursday! See you again tomorrow! Pinned!
Your Brownies look delicious, I just love a good Brownie! Thanks so much for sharing your post with us at Full Plate Thursday and have a great day.
Come Back Soon!
Miz Helen
Thank you, Miz Helen!
Well, I think my brownie is perfect – but now I might have to try these, just to make sure, you understand! For research purposes only. Please don’t tell my brownie, tho!! Happy Holidays and thanks for sharing on Throwback Thursday and I’ll be pinning this to our TBT pinterest! Hope to see you next Thursday!!
hehe I won’t tell Mollie.
OH these look absolutely amazing. I love brownies and they really do look like the perfect ones too. Thank you so much for linking up to Share With Me. I hope to see you again tomorrow for another great round. Please note it’s the very last SWM for 2015 and a special edition, year in review so you can link up your favorite four post from this year if you would like and I will return in the New Year ready to read all your amazing blog posts again. Happy Holidays #sharewithme
looks delicious, thanks for sharing with Hearth and soul blog hop. pinning , tweeing
These look like perfect chocolate brownies, I think I could try them with a sugar substitute such of maple syrup.
Thanks for sharing with us at Two Uses Tuesday!
Hugs,
Pili
Thanks Pili!
If only I could reach through the screen!!! Pinned!
Thanks for sharing with us at #MMBH!
XOXO
Thank you for pinning!
I’m ready for a plate of brownies. Yum.
Thank you Leigh!
These do sound perfect!!! My mouth won’t stop watering! Thanks for sharing on the Home Matters Linky Party 🙂
What a great tip about melted chocolate instead of cocoa powder! Like you, I enjoy a chewy and soft brownie with ice cream on top (preferably when the brownie comes right out of the oven…). I can’t wait to try this recipe. Thanks so much for sharing it on #SHINEbloghop this week 🙂
Thank you for stopping by Maria!
This looks so amazing! I also love warm brownies fresh out of the oven with a scoop of vanilla on top, and if possible with some fudge too. Yum!
Thanks for sharing with the #FFBH! <3
I only said the other night that it’s about time I made some chocolate brownies again…It’s been too long. I too like my brownies gooey on the inside, I judge a brownie by the amount gooiness wraps around my teeth. And vanilla ice cream sets of the chocolatiness perfectly!
Pinnng!
Thanks for pinning Debbie!
These look great!
Thanks Michelle!
Your Brownies do look amazing – gorgeously moist and delicious! Thank you for bringing this yummy recipe with us at the Hearth and Soul Hop. Sharing!
YUM brownies are my fave! I will definitely be pinning this I am tired of box brownies.
Thanks Janelle!
Yum! These DO look perfect! 😉 #SmallVictories
You had me at brownie! These look amazing. This time of year I like to put Andes mints on the top of a pan of brownies right when they come out of the oven. I let them melt and then spread the melted chocolate. When it cools it makes a deliciously, thin mint topping. Thanks so much for sharing through Waiting on Wednesday!
Jennifer, that sounds delish! I will have to try that sometime. Thanks for stopping by!
I love soft and chewy brownies too, with a LARGE dollop of ice cream on top 🙂
Thanks for linking up with me at Manic Monday!
Delicious, who can resist a good brownie! I totally agree, we prefer our brownies to be soft, chewy and fudgey, yum 🙂
Angela x
These look like perfect chocolate brownies. I like them chewy rather than cakey too #TastyTuesday
Thanks Julie!
These look delicious! I already have the ingredients…so, I’m making brownies tomorrow!
I hope you enjoy them Erin!