This is the ultimate fudgy, chewy brownies recipe. The brownies have a shiny, crackly top and thick chocolate texture. A step-by-step video is included!
Hello, my name is Haley and I am a chocoholic. It’s been 32 minutes since my last bite. Chocolate bars, chocolate ice cream, chocolate covered Oreos—you name it, I’ve tried it. I follow a 12-step program—never be more than 12 steps away from chocolate.
Okay, so I may be exaggerating a little, but what person doesn’t like chocolate? And what better way to eat chocolate than in brownie form. They’re thick, flavorful bars packed with chewy chocolate goodness.
If you ask me, everyone should have a go-to brownie recipe. If you like chewy, fudgy chocolate brownies, I have got you covered.
Let me begin by saying that I am very particular about how I like my brownies. Cakey brownies are just not happening. I like rich, chewy, fudgy chocolate brownies with melted chocolate chips in every bite. Who’s with me?
The key to obtaining the chewy, fudgy texture is chocolate melted with butter in the batter. This creates a thick chocolate consistency, weighing down the brownies into a fudge-like dessert.
And if you’re looking to heighten the chocolate taste even more, add a teaspoon of espresso powder. The coffee taste is hardly noticeable, but adding a bit to brownie batter will bring out the true chocolate flavor.
Another key element to successful chewy brownies is a shiny, crackly top. That characteristic basically says, “This brownie will be good.” But how do you get that signature top? Chocolate chips.
Yes, using melted butter helps and so does beating the eggs and sugar on high for five minutes, but I swear if there are chocolate chips in the batter, the brownies exit the oven with a shiny top. Promise.
This recipe from my favorite cookbook Baking Illustrated met my expectations, as did the batter—I always lick the bowl. It satisfies any hard-to-please chocolate craving and leave you wanting more.
So try out this fudgy, chewy brownies recipe yourself. Your friends will be asking you for the recipe!
Tools you need to make this fudgy, chewy brownies recipe…
Chewy, Fudgy Chocolate Brownies
- 1 cup plus 2 tablespoons (200 g) semisweet chocolate, chopped (or chocolate chips)
- 1/2 cup (113 g or 1 stick) unsalted butter, cut into quarters
- 3 tablespoons cocoa powder
- 1 teaspoon instant espresso
- 3 large eggs
- 1 1/4 cups (250 g) sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup (125 g) unbleached all-purpose flour
- 1 cup (175 g) chocolate chips
- Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a double boiler over low heat, melt chocolate chips and butter, stirring occasionally.1 Remove pan from the heat and whisk in the cocoa and instant espresso. Set aside to cool.
- In the bowl of a stand mixer, beat together eggs and sugar on medium high speed for 5 minutes. Reduce speed to low and add vanilla and salt until combined, about 20 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture
- Remove bowl from mixer and stir in the flour with a wooden spoon until just combined.2 Add chocolate chips and stir until incorporated.
- Pour the mixture into the prepared pan, spread into the corners and level with a rubber spatula. Bake 30 to 35 minutes, or until the top is shiny and a toothpick inserted into the center comes out with a small amount of sticky crumbs clinging to it.
- Cool on a wire rack to room temperature, about 2 hours. When ready to serve, cut brownies into squares.3
- Ideally use a double boiler (or makeshift one) to melt the chocolate. You can also melt the chocolate and butter in the microwave on 50% power level stirring every 30 seconds until melted.
- It is okay if there is a little flour showing at this point, it will disappear when you stir in the chocolate chips!
- For a clean cut, wipe the knife with a slightly damp cloth after every slice in the brownies. Alternatively, use a plastic knife.
- Store brownies in an airtight container at room temperature for up to 5 days.
Recipe adapted from Baking Illustrated