Awesome Chewy Brownies — fudgy and chewy in the center with that irresistible crackly top. This from-scratch version gives the same texture and flavor you love in boxed brownies, but made with real ingredients.
I know, another brownie recipe. But if you’ve ever craved the moist, fudgy middle and glossy, crinkly surface of boxed brownies and wished you could replicate that at home, this recipe is for you. Over the years I’ve developed plenty of brownie variations — cheesecake swirls, mint, peanut butter, and more — yet I kept missing that familiar boxed texture in a plain brownie. This Chewy Brownies recipe closes that gap: it’s simple, made in one pan, and yields brownies with a moist, dense interior and a shiny, crackled top that breaks like a cookie when you slice into it.
These brownies are made on the stovetop first — melting the chocolate and sugar with butter and oil — which helps create that glossy, crackly surface. The method is straightforward and forgiving, so even bakers who prefer boxed mixes will find this easy and satisfying. Try to resist eating the whole pan warm; cooling slightly improves sliceability and brings out the fudgy texture.
If you enjoy chewy brownies, you might also like these other brownie ideas: Coconut Macaroon Brownies, Symphony Brownies, Snickers Brownies, Marble Brownies, Nutella Fudge Brownies, German Chocolate Brownies, Zucchini Brownies, Oreo Cheesecake Brownies.
Awesome Chewy Brownies
Chewy Brownie Recipe
By: Kara
These easy brownies are made in one pan and deliver a fudgy, chewy center with a crackly, shiny top.
Ingredients
- 1/2 cup sugar
- 2 Tbsp butter
- 1 Tbsp vegetable oil
- 2 Tbsp water
- 1 1/2 cups semi-sweet chocolate chips
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 325°F (165°C). Spray an 8-inch square baking pan with nonstick spray or line it with parchment paper and set aside.
- In a large saucepan over medium heat, combine the sugar, butter, vegetable oil, and water. Bring the mixture to a boil, stirring occasionally so the sugar dissolves and the butter melts.
- Remove the pan from the heat and add the semi-sweet chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth. Allow the chocolate mixture to cool slightly so it is warm, not hot.
- Whisk in the eggs and vanilla until the batter is glossy and uniform. If the chocolate is too hot when you add the eggs, they may scramble, so make sure it has cooled a bit.
- Gently fold in the flour, baking soda, and salt until just combined. Stir in chopped pecans if using.
- Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 25 minutes, or until the top has a shiny, crackly finish and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
- Cool on a wire rack for at least 20–30 minutes before slicing. Cooling helps the brownies set and produces cleaner slices; they will remain fudgy inside.
Notes
Make sure the chocolate mixture has cooled somewhat before adding the eggs — if it’s too hot you’ll end up with scrambled eggs in the batter. For the best crackly top, stir the batter vigorously for a short time after adding the eggs to incorporate air and create the glossy sheen. These brownies are delicious warm with a scoop of vanilla ice cream or at room temperature. Store in an airtight container for up to three days; refrigeration will firm them further.
Nutrition (per serving)
Calories: 257 kcal | Carbohydrates: 26 g | Protein: 3 g | Fat: 16 g | Saturated Fat: 7 g | Sugar: 17 g | Fiber: 2 g | Sodium: 148 mg