Fudgy Chewy Brownies

What makes these quick and easy homemade brownies so much better than boxed brownie mix? These Fudgy Chewy Brownies are rich, moist but not cakey, packed with deep chocolate flavor, and finished with those irresistible shiny, crackly tops. If you love brownies with chewy edges and a soft, fudgy center, this easy homemade brownie recipe is for you.

Made with melted butter, cocoa powder, brown sugar, a little oil, and pantry staples, these homemade brownies come together in one mixing bowl and bake in an 8×8-inch pan. You don’t need melted chocolate bars, complicated techniques, or a boxed mix to create an impressive chocolate dessert.

The combination of butter and oil gives the brownies a rich flavor and moist texture, while brown sugar contributes to their satisfying chewiness. Beating the eggs thoroughly helps produce the glossy surface that makes homemade brownies look as delicious as they taste.

Serve them plain, dusted with powdered sugar, or paired with vanilla ice cream. You can even turn them into our Brownie Ice Cream Sandwiches for an extra-special frozen treat.

Why You’ll Love These Fudgy Chewy Brownies

This brownie recipe delivers the classic texture chocolate lovers want without complicated ingredients or preparation.

• Fudgy centers: A rich mixture of cocoa powder, melted butter, and oil creates a moist interior.
• Chewy edges: Brown sugar contributes to a pleasantly chewy texture.
• Crackly tops: Properly mixing the eggs and sugar helps develop that signature glossy surface.
• Simple ingredients: Everything comes from familiar baking staples.
• Easy preparation: A hand mixer and a mixing bowl are all you need for the batter.
• Perfect for sharing: Bake in an 8×8-inch pan and slice into squares.
• Versatile dessert: Serve plain, with ice cream, or with your favorite toppings.

For a different chocolate dessert with caramel and nuts, try our Turtle Brownies.

What Makes Brownies Fudgy and Chewy Instead of Cakey?

The difference between fudgy, chewy, and cakey brownies comes down to the balance of fat, flour, sugar, eggs, and leavening.

Cakey brownies typically contain more structure-building ingredients or more leavening, producing a lighter, fluffier texture.

Fudgy brownies contain enough fat and chocolate flavor to create a dense, moist center.

Chewy brownies add an appealing bite, often supported by the combination of sugars and properly developed egg structure.

Why Melted Butter Matters

Melted butter mixes directly with the sugars and helps create a dense brownie texture.

Creaming softened butter with sugar introduces more air, which is useful in many cakes but is not the goal for intensely fudgy brownies.

Why Brown Sugar Helps

Brown sugar contains molasses and contributes moisture, flavor, and chewiness.

Using brown sugar alongside granulated sugar creates a balance between sweetness, structure, and texture.

Why This Recipe Includes Oil

A small amount of neutral oil helps the brownies remain moist and tender.

Butter supplies rich flavor, while oil supports the fudgy texture.

Why Mixing Time Is Important

The eggs and sugar mixture benefits from thorough mixing, but once flour is introduced, excessive beating can make the brownies tougher.

The goal is a smooth, well-combined batter without unnecessary mixing after adding the flour.

Ingredients for Fudgy Chewy Brownies

Unsalted Butter

Use 1/2 cup melted unsalted butter.

Melted butter creates a rich chocolate flavor and helps produce the dense texture associated with fudgy brownies.

Neutral Oil

Use 2 tablespoons neutral oil, such as vegetable oil.

Choose a mild oil that won’t overpower the chocolate.

Granulated Sugar

Use 1 cup granulated sugar.

Sugar provides sweetness and plays a role in the finished brownie structure and shiny top.

Brown Sugar

Use 1/4 cup packed brown sugar.

Brown sugar adds moisture and a subtle caramel-like flavor.

Eggs

Use 2 large or extra-large eggs at room temperature.

Eggs help bind the ingredients together and contribute to the brownie structure.

Vanilla Extract

Use 2 teaspoons vanilla extract to enhance the cocoa flavor.

All-Purpose Flour

Use 3/4 cup all-purpose flour.

The relatively modest amount of flour helps prevent the brownies from becoming overly cakey.

Unsweetened Cocoa Powder

Use 1/2 cup unsweetened cocoa powder.

Cocoa powder provides the main chocolate flavor without requiring melted chocolate bars.

Kosher Salt

Use 1/2 teaspoon kosher salt.

Salt balances the sweetness and enhances the chocolate.

Baking Soda (Optional)

The original recipe lists 1/4 to 1/2 teaspoon baking soda as an optional ingredient.

For the densest, most fudgy result, you can omit it. Adding a small amount can slightly change the brownie structure and lift.

How to Make Fudgy Chewy Brownies

These step-by-step instructions show how to prepare the batter, bake the brownies, and achieve a soft center with chewy edges.

Step 1: Combine Melted Butter and Sugars

Preheat the oven to 350°F (177°C).

In a medium mixing bowl, combine the melted unsalted butter, vegetable oil, granulated sugar, and brown sugar.

Use a hand mixer on medium speed and mix until the ingredients look smooth and combined.

Step 2: Add the Eggs

Add the eggs one at a time, mixing well after each addition.

Beat until the mixture is glossy and the eggs are thoroughly incorporated.

This stage is important for developing the smooth batter and shiny brownie top.

Step 3: Add Vanilla Extract

Pour in the vanilla extract and mix until evenly distributed.

The batter should look smooth and cohesive before adding the dry ingredients.

Step 4: Combine the Dry Ingredients

In a separate bowl, combine the all-purpose flour, cocoa powder, kosher salt, and optional baking soda.

Reduce the mixer speed, then add the dry mixture to the wet ingredients in intervals.

Mix just until the flour disappears and the batter is evenly combined.

Avoid overmixing once the flour has been added.

Step 5: Transfer the Brownie Batter to the Pan

Lightly grease an 8×8-inch baking pan with nonstick cooking spray.

For easier removal, you can line the pan with parchment paper and leave a small overhang on two sides.

Pour the brownie batter into the prepared pan.

Spread the batter evenly into the corners using a spatula.

Step 6: Bake Until Just Set

Bake at 350°F for approximately 30 minutes, following the original recipe.

Insert a toothpick near the center. It should come out with moist crumbs or be just barely clean, rather than coated in raw liquid batter.

Avoid overbaking if you want a fudgy center.

Step 7: Cool and Slice

Remove the brownies from the oven and transfer the pan to a cooling rack.

Let the brownies cool completely before slicing into squares.

Cooling allows the interior to set and helps produce cleaner slices.

How to Get Shiny, Crackly Tops on Brownies

A glossy, crackled brownie surface is one of the most recognizable features of a great homemade brownie.

The thin crust forms as the sugar and egg mixture creates a delicate layer across the top during baking.

Mix the Eggs Thoroughly

Take time to beat the eggs into the butter and sugar mixture, rather than simply stirring them briefly.

Use the Correct Sugar Measurements

The original recipe combines 1 cup granulated sugar with 1/4 cup packed brown sugar.

Changing the sugar ratio can affect both texture and the appearance of the brownie surface.

Do Not Overmix the Flour

Once the dry ingredients are added, mix only until combined.

Avoid Overbaking

Overbaking removes moisture and can leave the finished brownies dry rather than fudgy.

Tips for Perfect Fudgy Chewy Brownies

Measure the Flour Carefully

Too much flour can produce dry or cakey brownies.

Spoon flour into the measuring cup and level it rather than packing it tightly.

Use Room-Temperature Eggs

Room-temperature eggs combine more easily with the melted butter and sugar mixture.

Choose Unsweetened Cocoa Powder

Use unsweetened cocoa rather than sweetened hot chocolate powder.

Don’t Beat the Batter After Adding Flour

Mixing too aggressively after adding flour can make the brownies less tender.

Use the Correct Pan Size

The original recipe is designed for an 8×8-inch baking pan.

A larger pan will produce thinner brownies and may change the baking time.

Use Parchment Paper

Parchment paper makes it easier to lift the cooled brownies from the pan and cut them cleanly.

Let the Brownies Cool Completely

Warm brownies are delicate and may appear softer than they will after cooling.

Allowing them to cool helps the fudgy center set.

Easy Fudgy Brownie Variations

Extra Chocolate Brownies

Fold a small handful of chocolate chips into the prepared batter for pockets of melted chocolate.

This is an optional variation and may change the finished richness slightly.

Brownies with Walnuts

Add chopped walnuts for a little crunch.

Caramel Brownies

Drizzle a little caramel sauce over cooled brownies before serving.

If you prefer a brownie recipe specifically built around caramel and nuts, try our Turtle Brownies.

Brownie Ice Cream Sandwiches

Use thin brownie pieces to sandwich your favorite ice cream for a frozen dessert.

Gluten-Free Brownie Variation

A gluten-free 1:1 baking flour blend may work in place of regular all-purpose flour, but this exact substitution has not been established for the original recipe.

Check whether the flour blend contains xanthan gum or another binder before making adjustments.

What to Serve with Fudgy Chewy Brownies

Vanilla Ice Cream

A scoop of vanilla ice cream creates a wonderful contrast with rich, chocolatey brownies.

Raspberry Ice Cream

For a fruity contrast, serve with our Raspberry Ice Cream.

Powdered Sugar

A light dusting of powdered sugar makes the brownies look elegant without adding much preparation.

Whipped Cream

Serve with freshly whipped cream for a soft, airy contrast to the dense brownie texture.

Chocolate Ganache

For an extra-rich chocolate dessert, add a thin drizzle of chocolate ganache.

Fresh Berries

Raspberries or strawberries bring refreshing fruit flavor that balances the sweetness of the brownies.

How to Store and Freeze Fudgy Chewy Brownies

Storing Brownies at Room Temperature

Allow the brownies to cool completely before storing them.

Keep them in an airtight container at room temperature for approximately 3 days for best quality.

Refrigerating Brownies

For a firmer, fudgier texture, store brownies in an airtight container in the refrigerator for up to approximately 5 days.

Bring them to room temperature before serving if you prefer a softer texture.

Freezing Brownies

Wrap completely cooled individual brownies in plastic wrap, then place them in a freezer-safe container or labeled freezer bag.

Freeze for up to approximately 3 months for best quality.

Thawing Frozen Brownies

Thaw overnight in the refrigerator or at room temperature for a shorter period before serving.

For food handling and storage guidance, consult FoodSafety.gov.

Fudgy Chewy Brownies Recipe

These homemade brownies are made with cocoa powder, melted butter, oil, eggs, and two types of sugar for a rich chocolate flavor and chewy texture.

Equipment

• Hand mixer
• 8×8-inch baking pan
• Medium mixing bowl
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Parchment paper, optional

Ingredients

• 1/2 cup unsalted butter, melted
• 2 tablespoons neutral oil, such as vegetable oil
• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large or extra-large eggs, room temperature
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1/4 to 1/2 teaspoon baking soda, optional

Instructions

1. Preheat the oven to 350°F (177°C).
2. In a medium bowl, combine the melted butter, neutral oil, granulated sugar, and brown sugar. Mix with a hand mixer on medium speed.
3. Add the eggs one at a time, mixing thoroughly after each addition.
4. Mix in the vanilla extract.
5. In a separate bowl, combine the flour, cocoa powder, salt, and optional baking soda.
6. Reduce the mixer speed and gradually add the dry ingredients to the wet mixture, mixing just until combined.
7. Transfer the batter to a greased 8×8-inch baking pan and smooth the top.
8. Bake for approximately 30 minutes, or until a toothpick inserted near the center comes out just barely clean or with moist crumbs.
9. Remove the pan from the oven and place on a cooling rack.
10. Cool completely before slicing and serving.

Recipe Notes

• Melted butter: Contributes richness and helps produce a dense, fudgy texture.
• Oil: Adds moisture to the brownies.
• Brown sugar: Contributes chewiness and a mild caramel-like flavor.
• Eggs: Mix thoroughly into the sugar mixture for a glossy batter.
• Flour: Avoid overmixing after adding it.
• Baking soda: Optional. Omit for a denser texture or include the specified small amount for a slightly different structure.
• Pan size: Use an 8×8-inch pan.
• Baking time: Approximately 30 minutes at 350°F.
• Cooling: Let brownies cool before slicing.

Nutrition Information

Nutrition values depend on the ingredients, brands, and number of portions. Refer to the recipe card for calculated values if available.

More Brownie and Dessert Recipes

If you love rich chocolate desserts, these related Recipenly recipes are great options to explore next.

Brownie Ice Cream Sandwiches

Our Brownie Ice Cream Sandwiches combine chocolate brownies with frozen ice cream for a delicious make-ahead treat.

Turtle Brownies

For a decadent combination of chocolate, caramel, and nuts, try our Turtle Brownies.

Strawberry Shortcake Cake

If you enjoy classic homemade desserts, our Strawberry Shortcake Cake provides a lighter fruit-filled alternative to chocolate brownies.

Strawberry Shortcake Cheesecake

For another rich dessert with creamy layers, explore our Strawberry Shortcake Cheesecake.

Raspberry Lemon Poke Cupcakes

Our Raspberry Lemon Poke Cupcakes offer a bright fruit dessert when you want something different from chocolate.

Shortbread Cookies

For another simple homemade baking project using butter and flour, try our Shortbread Cookie Recipe.

Homemade Apple Pie

If you’re planning a dessert table, our Delicious Homemade Apple Pie makes a classic fruit-based addition.

Saffron Pistachio Basbousa

For a different type of sweet baked dessert featuring pistachios, discover our Saffron Pistachio Basbousa.

You can also browse the Recipenly recipe homepage for more baking and dessert inspiration.

Frequently Asked Questions

Can I double this brownie recipe?

Yes! Double all the ingredients and bake in a 9×13-inch light-colored metal baking pan instead of the original 8×8-inch pan. Avoid using a glass pan for this particular timing recommendation, since glass and metal bake differently. Start checking at the original baking time and add a few minutes as needed until the center is set with moist crumbs.

Why is there no baking soda or baking powder?

Brownies without chemical leavening tend to be denser, chewier, and fudgier rather than light and cakey. The original recipe lists baking soda as optional, so you can leave it out for a richer, denser result. If you prefer slightly more lift, use the optional 1/4 to 1/2 teaspoon baking soda specified in the ingredients.

Why use melted butter instead of creamed butter?

Melted butter makes the recipe quicker and easier while helping create dense, chewy, fudgy brownies. Creaming butter with sugar incorporates more air, which can lead to a lighter, more cake-like texture.

Can I use gluten-free flour?

This exact substitution hasn’t been verified for the original recipe, but a 1:1 gluten-free baking flour blend may work. If your blend doesn’t contain xanthan gum or another binder, a small amount, such as 1/4 teaspoon xanthan gum, may help with structure. Results will depend on the blend, so check the manufacturer’s recommendations.

How do I make brownies extra fudgy?

Measure the flour carefully, avoid overmixing after adding the dry ingredients, and do not overbake. Let the brownies cool completely to achieve their final fudgy texture.

How do I get a shiny, crackly brownie top?

Mix the eggs thoroughly with the sugar and melted butter mixture before adding the flour. Proper mixing and the original sugar proportions help develop the glossy top.

Can I make these brownies without a hand mixer?

Yes. A sturdy whisk can be used to mix the melted butter, sugar, oil, and eggs. Whisk thoroughly, then switch to a spatula when incorporating the dry ingredients to avoid overmixing.

How do I know when fudgy brownies are done?

Insert a toothpick near the center after approximately 30 minutes of baking. The brownies are ready when the toothpick comes out with a few moist crumbs rather than raw liquid batter.

Why are my brownies cakey instead of fudgy?

Too much flour, extra leavening, or overbaking can produce a lighter, drier texture. Follow the original ingredient measurements and avoid leaving the brownies in the oven longer than necessary.

Can I freeze homemade brownies?

Yes. Allow the brownies to cool completely, wrap individual pieces, and freeze them in airtight packaging for up to approximately 3 months for best quality.

Fudgy Chewy Brownie Recipe

Print Recipe

This Fudgy Chewy Brownie Recipe is made with unsweetened cocoa powder, and a mixture of butter, eggs, and oil that keeps the brownies chewy and fudgy when baked.

• Author: Maya Collins
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 9, 9 servings 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter (melted)
• 2 tbsp neutral oil (like vegetable oil)
• 1 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 2 large eggs or extra large eggs (room temperature)
• 2 tsp vanilla extract
• 3/4 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp kosher salt
• 1/4–1/2 tsp baking soda

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, add melted butter, oil, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
3. Add eggs one at a time, mixing after each addition to incorporate. Mix well! (see notes below)
4. Mix in the vanilla extract.
5. Combine flour, cocoa powder, baking soda if using and salt in a bowl. Reduce speed of mixer.
6. In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
7. Add brownie batter to baking non-stick sprayed 8×8 sized baking pan.
8. Bake for 30 minutes or until a toothpick inserted into the center comes out just barely clean. Don’t overbake.
9. Remove brownies and cool on cooling rack. Cut and serve.

Nutrition

• Calories: 291 kcal
• Sugar: 28 g
• Sodium: 178 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 63 mg