The Best Ever Chewy Brownies

These chewy brownies are everything you love about boxed brownies—but better! With a rich chocolate flavor and a perfectly chewy texture, they’re a one-bowl wonder ready in under an hour.

Why You’ll Love This Recipe:

• Taste: The ideal balance of sweet and chocolatey.
• Texture: Ultra chewy with a shiny, crinkly crust.
• Ease: One bowl, no mixer required!
• Pros: Just as simple as boxed brownies, but packed with flavor.
• Cons: None.
• Would I make these again? I make them all the time!

Why These Brownies Are Special:
This recipe is my go-to for quick, crowd-pleasing desserts. It’s been tested and loved by thousands, with over 1,000 5-star reviews! Even The Kitchn and Bon Appétit have featured these brownies in their brownie recipe roundups.

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How to Make the Best Chewy Brownies

The Ingredients That Make a Difference:

1. Cocoa Powder:
   • Use Dutch-processed cocoa powder for a deeper flavor and fudgier texture.
   • Natural cocoa powder can also work but creates a milder chocolate flavor.
2. Chocolate Chips:
   • Essential for that shiny, crinkly crust.
   • Use semisweet chips, or experiment with your favorite type of chocolate.
3. Fat:
   • A combination of melted butter and vegetable oil gives the best taste and texture.
   • Neutral oils like avocado oil also work well.
4. Sugar:
   • Don’t skimp on sugar! It ensures the brownies stay moist and chewy.
5. Eggs:
   • Two whole eggs plus one extra yolk for richness and chewiness.
   • Cold eggs help prevent doming.
6. Flour:
   • Use just the right amount of all-purpose flour for structure without sacrificing chewiness.
   • Cornstarch is a secret ingredient that mimics the texture of box-mix brownies.
7. No Leavening:
   • No baking soda or baking powder ensures dense, fudgy brownies.

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Step-by-Step Instructions:

1. Prepare the Pan:
   • Use a light-colored metal baking pan for even baking. Skip the glass pan—it can cause uneven edges or gummy centers.
2. Make the Batter:
   • Melt butter and chocolate together in the microwave, stirring until smooth.
   • Whisk in sugar, eggs, and vanilla.
   • Gently mix in cocoa powder, flour, cornstarch, and salt until just combined.
   • Fold in chocolate chips (and nuts if desired).
3. Bake:
   • Spread the batter evenly in the prepared pan.
   • Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
4. Cool Completely:
   • Let the brownies cool in the pan for at least 1 hour for clean slices.

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Pro Tips for Success:

• Use a digital scale to measure flour accurately. Too much flour can lead to dry brownies.
• Always use fresh oil to avoid off flavors.
• For an extra glossy crust, don’t skip the chocolate chips!

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FAQs & Customizations:

Can I Double This Recipe?

• Absolutely! Double the ingredients and use a 9×13-inch metal pan. Adjust the baking time slightly.

How Do I Store Brownies?

• Store at room temperature in an airtight container for up to 3 days, or in the fridge for 5 days.

Can I Freeze Brownies?

• Yes! Wrap cooled brownies tightly in plastic wrap and freeze for up to 3 months. Thaw before serving.

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These chewy brownies are a guaranteed hit for any occasion. Whether you’re a brownie purist or love experimenting with add-ins, this recipe is your new go-to!eed to impress!