Looking for the ultimate chewy chocolate brownies? Well, this one's earned that title and then some!
Thick and chewy and packed with chocolate flavor, this easy Chewy Chocolate Brownie recipe will become your new go-to for when you're craving the ultimate chewy chocolatey brownie.
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Better Than Boxed Mix Brownies
Okay, we all know the brownie mixes that come in a thousand varieties at the grocery store that make amazingly chewy brownies.
There's just something about making homemade brownies, from scratch, that makes a world of difference.
Not only can you control the quality of ingredients that go into your baking, but the end result definitely beats out those boxed mixes.
Is Vegetable oil or Butter better for Chewy Brownies?
As with many of my recipes, I looked to Cook's Illustrated to help me understand the baking science behind creating the ultimate chewy chocolate brownie.
And, turns out, the most critical factor to obtaining the perfect amount of chew that mimics those of boxed brownie mixes is the amount and variety of fat used in the recipe.
According to Cook's Illustrated, the secret to a box mix brownie's chewy texture comes down to the ratio of saturated to unsaturated fat.
By using both butter (a predominantly saturated fat) and unsaturated vegetable oil, we can get the same ratio found in those grocery store boxed brownie mixes to mimic that satisfying chew.
I adapted Cook's illustrated's recipe to include the fat ratio but to make it easier and more approachable for the home baker. These modifications retained the perfect chew factor and boosts the chocolatey flavor!
Thick and Chewy Chocolate Brownies
I am a big fan of thick and chewy brownies. And so are my family and friends, so that is how I made these to share with you.
To obtain a thick brownie, I made these in an 8x8-inch square baking pan. You can substitute a 9x9-inch baking pan or even a 9x13-inch rectangular baking pan instead.
The 9x13-inch pan will result in a thinner brownie, but still definitely chewy. I recommend adjusting the baking time to 35-40 minutes if using this pan. Less thickness = less baking time.
To make these chewy chocolate brownies, you'll need the following ingredients:
- Unsweetened Cocoa Powder: you can use either natural unsweetened cocoa powder or Dutch-process unsweetened cocoa powder here. I used natural. For more information on the difference, you can reach all about it here
- Espresso Powder (optional): this is optional, however I'd highly recommend it! You will not taste the espresso/coffee flavor. The espresso powder only enhances the chocolate flavor in these brownies
- Boiling water
- Semi-sweet Chocolate Chips: You'll need ⅓ cup chocolate chips for the batter plus 1 cup chocolate chips for sprinkling in the batter just before baking. You can use chopped semi-sweet chocolate here instead
- Butter: I recommend using unsalted butter so you can control the salt level in these brownies. However, if you only have salted, reduce the amount of salt called for in the recipe by at least half
- Vegetable Oil
- Eggs + Egg Yolks: I use US size Large eggs which are approximately 56 grams each. You'll need two whole eggs plus two egg yolks. Those extra two yolks add richness and texture to these chewy brownies
- Vanilla extract
- Granulated Sugar
- All-Purpose Flour: be sure to measure your flour correctly by scooping the flour into the measuring cups, then leveling off with the back of the spoon or a knife. For more precise measurements, use a kitchen scale
- Salt: I typically use kosher salt, however, you can use whatever you have on hand. Feel free to adjust the amount of salt based on your preference
What's the difference between these Chewy Chocolate Brownies and my Kickass Brownies?
Good question! My Kickass Brownies are super rich and fudgy with very little flour (½ cup) added. They are best served with a tall glass of milk to wash it all down!
These Chewy Chocolate Brownies are super thick like my Kickass Brownies, however, they have more flour, less whole eggs, and added cocoa powder.
The result is a chewier texture that's not nearly as dense and fudgy as Kickass Brownies.
Both recipes have a lot to offer, believe you me! Just depends on your mood - chewy or fudgy!
Can these Chewy Chocolate Brownies be made Gluten-free?
I have not tried making these brownies gluten-free. I have had luck in the past using a one-for-one gluten-free baking flour as a substitution for the all-purpose flour, although I have yet to try it in this recipe.
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Looking for more brownie recipes? Give these a try:
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Watch How to Make the Ultimate Chewy Chocolate Brownies
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons espresso powder optional
- ⅔ cup boiling water
- ⅓ cup semi-sweet chocolate chips
- 4 tablespoons unsalted butter melted
- ⅔ cup vegetable oil
- 2 large eggs
- 2 large egg yolks room temperature
- 1 tablespoon vanilla extract
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350ºF (180ºC).
- Line an 8×8-inch square baking pan with parchment paper, allowing excess to overhang pan edges. Set aside.
- In a large bowl, whisk together the cocoa powder, espresso powder (if using), and boiling water until smooth.
- Add ⅓ cup chocolate chips and whisk until chocolate is melted.
- Whisk in melted butter and oil. (Mixture may look curdled.)
- Add eggs, egg yolks, and vanilla and continue to whisk until smooth.
- Whisk in sugar until fully incorporated.
- Add flour and salt and mix with rubber spatula until combined.
- Fold in remaining 1 cup chocolate chips.
- Scrape batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, 50-60 minutes. Transfer pan to wire rack and cool 1 hour.
- Using parchment overhang, lift brownies from the pan. Return brownies to the wire rack and let cool completely, about 1 hour. Cut into 16 squares and serve.
- For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking)
- Store cooled brownies at room temperature wrapped tightly in plastic wrap or covered tightly with foil for up to 5 days
- Wrap tightly in plastic wrap and freeze for up to 3 months. Defrost by leaving brownies at room temperature and/or warming gently in a 350ºF / 180ºC oven for 10 minutes
- Recipe adapted from Cook’s Illustrated
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