Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Chewy Brownies 4.3 (6) These chewy, fudgy brownies might just be our favorite of all time. Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins Servings: 16 Jump to recipe Are you team chewy brownies? Then this is the recipe for you. It uses a combination of oil and butter; the oil gives the chewy texture, while the butter provides the rich mouthfeel and taste we love. (Using light brown sugar in addition to granulated sugar also adds to the chewiness and offers a touch of caramel flavor.) Seek out the best-quality unsweetened chocolate you can find for these brownies—chocolate is the main flavor, so it really makes a difference to the finished dessert. There's only one difficult part to this recipe—waiting for the brownies to cool completely before digging in. This 1-Ingredient Upgrade Makes the Best Brownies—No Matter the Recipe Credit: Brie Goldman 3 Tips for Perfect Chewy Brownies Use two types of fat: After thorough testing, we learned that a blend of two types of fat—oil and butter—achieved the perfect combination of chewiness and richness. Using all butter makes for a richer taste but lacks the chew we were after, while using all oil contributes plenty of chew but adds a discernible oily flavor. Add brown sugar: Rather than using all granulated sugar as many brownie recipes do, we work an equal amount of light brown sugar into this recipe. The molasses in the brown sugar helps the brownies retain moisture, which adds to their chewiness. Spoon, don't scoop, your flour: Chewy brownies have less flour than cakey ones, so it's extra important to measure your flour accurately to avoid adding too much for a drier brownie. When measuring, spoon—don't scoop—the flour into your measuring cup, then level off the top with the straight edge of a knife. If you like a crackly crust on top of your brownies, be sure to briskly whisk the eggs into the batter for a full 45 seconds. This causes the egg whites to rise to the top, which makes for a crackly finish. 2 Ways to Melt Chocolate In step 2 of this recipe, you'll melt the chocolate, butter, and oil together to build the brownie batter. There are two easy ways to do this: With a double boiler: Bring an inch or two of water to a simmer in a medium saucepan. Combine butter, chocolate, and oil in a heatproof bowl and place it on top of saucepan, making sure the bottom of the bowl isn't touching the water. Stir the mixture frequently until melted. In the microwave: Combine butter, chocolate, and oil in a microwave-safe bowl and cook in 30-second increments, stirring after each one, until melted. (If just a few small bits of unmelted chocolate remain, stir them well into the mixture; they should melt on their own without having to cook it further.) Directions Credit: Brie Goldman Preheat oven and prep pan: Preheat oven to 350°F. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Credit: Brie Goldman Combine dry ingredients; melt chocolate, oil, and butter: In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Credit: Brie Goldman Add sugars, then eggs; stir in dry ingredients: Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth, 45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula. Credit: Brie Goldman Work quickly when transferring the batter to the pan. All that chocolate will cause the batter to stiffen as it cools. Credit: Brie Goldman Credit: Brie Goldman Bake and cool: Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Cool in pan on a wire rack 20 minutes, then remove using parchment. Let cool completely on rack before cutting into squares. Credit: Brie Goldman How to Store Chewy Brownies Brownies can be stored in an airtight container for up to 2 days. Variations Add some crunch: If you're partial to nuts in your brownies, stir 1/2 cup of chopped walnuts into the batter after mixing in the dry ingredients. Use a smaller pan: You can bake these brownies in an 8-inch baking pan instead, just note that they will be thicker, slightly less chewy, and a bit more fudgy. Plan to bake them for a few additional minutes, until a tester comes out with a few moist crumbs attached. 5 More Brownie Recipes to Try Thomas's Fudgy Brownies Peanut-Butter Swirl Brownies Gluten-Free Fudgy Pecan Brownies Cream-Cheese Brownies Slow-Cooker Triple Chocolate Brownies Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.