Chewy Fudgy Homemade Brownies - The Only Brownie Recipe You'll Need! (2024)

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posted by Jessica Hylton on Jan 29, 2014 (last updated Feb 18, 2023) 390 comments »

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5 (from 46 ratings)

These are the BESTclassic, chewy fudgy homemade browniesmade withchocolate chips. Dozens of readers have raved about it!

What’s your favourite brownie? For me, it’s these, the classic chewy homemade brownies with a touch of fudgy consistency with that crispy top. The type of brownie you bite into you and your world becomes a mix of all sorts of textures and flavours plus the addition of delicious partially melted chocolate chips.

I knew I had to come up with the ultimate chocolate brownie recipe.

I found that the easiest way to get these type of chewy fudgy brownies was withoutcocoa powder and to melt chocolate chips for the fudge consistency and chocolate base. Also, I opted for making these brownies usingoil instead of butter, which in my experience makes brownies chewierand makes the brownies even more moist and seems to hold the brownie a bit more together.

I made these homemade browniesfor a charity event at school and kept hearing “the brownies are sooo good” then I got outed as the one who made it. Which resulted in a lot of smiling with teeth on my part, thank-yous and swelling of my head and ego. Wish I could tell you I reacted more modestly. Oops. Followed by “you should start your own baking company” and my friends who always seem to be convenient, paid-with-food awesome spokespersons go “she does.” *flips hair* “She always make cheesecakes, cakes, cookies…”

My friends are the best.

If you want these reactions, make these chewy fudgy homemade brownies! But attempt to keep the head swelling down a bit. Or not.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

|WHAT YOU’LL NEED// SHOP MY FAVORITEINGREDIENTS & PREP PRODUCTS|

WATCH THE VIDEO TO SEE HOW IT’S MADE:

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Classic, Chewy Fudgy Brownies (VIDEO)

Servings: 9 servings

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

These are the BESTclassic, chewy fudgy browniesmade withchocolate chips. Dozens of readers have raved about it!

Ingredients

1 cup chocolate chips, melted - I recommend Ghirardelli, (188g)
3/4 cup all-purpose flour, (107g)
1/2 teaspoon sea salt
1/4 teaspoon baking soda
2 large eggs, (114g) in shells
3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar), (158g)
3/4 cup melted coconut oil, 150g
2 tablespoons water, (28g)
1 teaspoon pure vanilla extract
1 cup chocolate chips, unmelted

Instructions

Preheat oven to 325 degrees F/165 degrees C.
Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
In a medium bowl, mix the flour, salt and baking soda until combined. Set aside.
In a separate bowl, add the eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
Stir in the last 1 cup (unmelted) chocolate chips.
Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.
When finished, remove from oven and allow to cool completely in pan on a wire rack. The pan should be completely cool. It can take up to an hour and a half to cool completely.

Notes

NOTES

It’s up to you what type of chocolate chips you would want to use. You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.

Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.

The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.

Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down. PLEASE wait until they are properly cooled, else they will NOT be set.

I would recommend definitely weighing out the ingredients on a kitchen scale, instead of just using measuring cups, since it can affect how much flour you add to the brownies, and ultimately how the brownies come out.

SOME readers have found that their brownies were still very wobbly at 35 minutes and so baked theirs for45 minutes. If you find your brownies are still very wobbly at 35 minutes, you can do this.

If you try these Classic Chewy Fudgy Brownies, please let me know in the comment section below, or tag me on instagram with the hashtag#jessicainthekitchen!For more exclusive recipes follow me onInstagramAND onSnapchat: jessinkitchen.

Calories: 380kcal, Carbohydrates: 38g, Protein: 4g, Fat: 26g, Saturated Fat: 20g, Cholesterol: 36mg, Sodium: 179mg, Potassium: 49mg, Fiber: 2g, Sugar: 27g, Vitamin A: 53IU, Calcium: 48mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American

Course: Desserts

Author: Jessica Hylton

Desserts Recipes

390 comments on “Classic, Chewy Fudgy Brownies (VIDEO)”

Rachel Goldstein — July 31, 2020 @ 10:44 pm Reply
Can I swap the coconut oil with veg oil?
- Gavin | Jessica in the Kitchen — August 4, 2020 @ 3:58 pm Reply
  Hi Rachel, yes you can. Thank you so much for reading!
Nancy — November 6, 2020 @ 6:30 am Reply
Delicious recipe
Mia — November 16, 2020 @ 4:02 pm Reply
Hey Jessica!!! These look amazing! Curious if you think it would be possible to veganize these while keeping them as delicious as possible.
- Gavin | Jessica in the Kitchen — November 17, 2020 @ 4:58 pm Reply
  Hi Mia! We actually have a really good vegan brownie! Here is the link https://jessicainthekitchen.com/vegan-chocolate-chewy-fudgy-brownies/
  I hope this helps!
Andrea — December 22, 2020 @ 6:00 pm Reply
I am interested in making the Vegan Chewy Brownies but in reviewing the recipe I see it includes eggs. How can this recipe be vegan if it includes eggs?
- Gavin | Jessica in the Kitchen — January 12, 2021 @ 6:39 pm Reply
  Hi Andrea the site started off as a vegetarian site but we changed years ago to vegan. Here is the vegan version https://jessicainthekitchen.com/vegan-chocolate-chewy-fudgy-brownies/
  I hope this helps
- Courtney — May 25, 2021 @ 11:57 pm Reply
  You can make a flaxseed egg from ground flaxseed and water. Just google for the appropriate amounts and instructions. It’s super easy
Cheryl — February 4, 2021 @ 6:47 pm Reply
Can these be made using gluten free flour??
- Gavin | Jessica in the Kitchen — February 6, 2021 @ 10:06 am Reply
  Thanks so much for reading Cheryl! We have an almond flour brownie recipe that’s gluten free if you prefer. here is the link https://jessicainthekitchen.com/vegan-almond-flour-brownies-gluten-free-fudgy/
Cheryl — February 6, 2021 @ 11:24 am Reply
Hi thanks for sharing the vegan brownie recipe can that be done with real eggs?
- Gavin | Jessica in the Kitchen — February 8, 2021 @ 5:31 pm Reply
  Hi Cheryl this was done from our vegetarian days, sorry about that we have veganised these recipes and they are much more current on the website.
Jenn — May 11, 2021 @ 2:58 pm Reply
Dannnnng. These are DANGEROUSLY good. I used salted caramel chips as the mix-in. Should these be kept in the fridge (assuming they last more than a day)?
- Gavin | Jessica in the Kitchen — May 12, 2021 @ 11:30 pm Reply
  Thanks so much! We usually zip lock them on the counter then freeze them if it actually lasts long. I hope this helps!
grace — February 13, 2022 @ 10:27 am Reply
I hate to be the person who tweaks ingredients in recipes, but I swapped out the coconut oil and ap flour with regular vegetable oil and gluten free flour due to allergies and my goodness, these are the best brownies I’ve ever had. They are so gooey and perfectly crispy on the top! Everyone who tried them loved them!!
- Gavin | Jessica in the Kitchen — February 15, 2022 @ 8:16 am Reply
  Wow Grace thanks so much for the review! We’re happy to know that those swaps worked!
  - AK — November 16, 2022 @ 10:47 pm Reply
    Wonderful recipe and addicting! Thank you!!
Angelo — May 1, 2023 @ 6:58 pm Reply
Just made these they were amazingly perfect I substituted the water with coffee and used half brown sugar and half regular sugar also I didn’t have much vegetable oil so I used vegetable oil and MCT oil which is basically coconut oil. They at the perfect texture I’m going to make another batch Saturday, this time I’m going to ribbon the eggs and sugar first but then add the oil and vanilla and coffee. Thank you for this recipe it is truly the best brownies you can ever make they’re not overly fudgy and they’re just under being cakey the ideal brownie if you ask me this what you have came up with
Melissa — January 11, 2024 @ 11:36 pm Reply
Outstanding brownies! Fudgy, chocolaty, and out-of-this-world delicious. I substituted canola oil for the coconut oil and left out the extra chips. So, so good. Thank you, Jessica!
- Jessica Hylton — January 16, 2024 @ 12:19 pm Reply
  You’re so welcome Melissa!!