Chewy Chocolate Brownies Recipe

4.63 from 8 votes

Thick and chewy and packed with chocolate flavor, these Ultimate Chewy Chocolate Brownies will become your new go-to brownie recipe!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: best brownies, brownies, chewy brownies, thick brownies

Servings: servings

Calories: 342kcal

Preheat oven to 350ºF.
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.
⅓ cup unsweetened cocoa powder, 1 ½ teaspoons espresso powder, ⅔ cup boiling water
Add ⅓ cup chocolate chips and whisk until chocolate is melted.
⅓ cup semi-sweet chocolate chips
Whisk in melted butter and oil. (Mixture may look curdled.)
4 tablespoons unsalted butter, ⅔ cup vegetable oil
Add eggs, egg yolks, and vanilla and continue to whisk until smooth.
2 large eggs, 2 large egg yolks, 1 tablespoon vanilla extract
Whisk in sugar until fully incorporated.
2 cups granulated sugar
Add flour and salt and mix with rubber spatula until combined.
1 ¾ cups all-purpose flour, ¾ teaspoon kosher salt
Fold in remaining 1 cup chocolate chips.
1 cup semi-sweet 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..