Ultimate Chewy Homemade Brownies Recipe – Fudgy, Crispy & Irresistible
There’s nothing like the rich, chocolatey perfection of homemade brownies—crispy on top, chewy in the middle, and packed with melty chocolate chips. This easy recipe uses pantry staples and delivers bakery-quality results every time. Perfect for dessert, parties, or a sweet afternoon treat!
Prep Time:
10 minutes
Cook Time:
1 hour 20 minutes
Calories:
Approximately 280 kcal per brownie
ingredients
1 cup (2 sticks) unsalted butter, melted and slightly cooled
2½ cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup unsweetened cocoa powder (Dutch-process recommended for deeper flavor)
1 tsp salt
1 tsp baking powder
1¼ cups all-purpose flour, spooned and leveled
2 cups semi-sweet chocolate chips
Directions
1. Prep the Pan & Preheat Oven
Preheat oven to 350°F (175°C).
Line a 9×13-inch metal baking pan with parchment paper, leaving an overhang for easy removal.
2. Whisk Wet Ingredients
In a stand mixer or large bowl, combine eggs and vanilla. Whisk on medium speed for 1–2 minutes until lightly frothy.
Add cocoa powder, salt, and baking powder. Whisk again until fully incorporated.
3. Blend Butter & Sugar
In a separate bowl, melt butter (microwave or stovetop).
Whisk sugar into the warm butter until dissolved.
4. Combine Wet & Dry Mixtures
Pour the butter-sugar mixture into the egg mixture. Stir until smooth.
Gently fold in flour until just combined (avoid overmixing).
Fold in chocolate chips.
5. Bake to Perfection
Spread thick batter evenly into the prepared pan.
Bake for 35–40 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet batter).
Cool completely in the pan before slicing.
Frequently Asked Questions
1. Can I use salted butter?
Yes, but reduce added salt to ½ tsp to avoid over-salting.
2. Why are my brownies cakey instead of chewy?
Overmixing the batter or using too much flour can make them cakey. Measure flour carefully and fold gently .
3. Can I substitute oil for butter?
Butter gives the best flavor, but vegetable oil works in a pinch (use ¾ cup oil for 1 cup butter).
4. How do I get a shiny, crackly top?
Dissolving the sugar in warm butter and whisking eggs well creates that signature glossy crust .
5. Can I freeze these brownies?
Yes! Wrap tightly in plastic wrap + foil and freeze for up to 3 months. Thaw overnight in the fridge.
Tools You'll Need
9×13-inch metal baking pan (glass or ceramic alters baking time)
Parchment paper
Stand mixer or hand whisk
Rubber spatula
Toothpick or cake tester
Tips
Use room-temperature eggs for even mixing.
Sift cocoa powder if lumpy for smoother batter.
Underbake slightly for fudgier centers (they firm up while cooling).
Chill before slicing for clean edges.
Toast nuts (like walnuts) for added crunch.
Allergy Information
Contains: Dairy (butter), eggs, gluten, soy (in chocolate chips).
Gluten-free option: Swap flour for 1:1 GF flour blend.
Vegan substitute: Use coconut oil + flax eggs and dairy-free chocolate chips.
Conclusion
These brownies are a chocolate lover’s dream—easy to make, impossibly chewy, and guaranteed to disappear fast! Whether you’re baking for a crowd or treating yourself, this recipe is a foolproof way to impress.
We’d love to hear how yours turn out! Share your creations with #ChewyBrownieMagic and tag us. Happy baking!
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