Ah, perfect! Here’s a chewy brownie recipe—rich, chocolatey, and fudgy in the middle but with a slightly crisp top. It’s simple, doesn’t require fancy ingredients, and yields a very satisfying batch.
Ingredients (for a 9×9-inch pan)
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat oven
- 175°C (350°F). Grease or line a 9×9-inch pan with parchment paper.
- Melt butter and mix sugar
- In a saucepan over low heat, melt the butter. Remove from heat and stir in sugar until smooth.
- Add eggs and vanilla
- Beat in eggs one at a time, then stir in vanilla.
- Combine dry ingredients
- In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder.
- Mix together
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Optional: fold in chocolate chips or nuts.
- Bake
- Pour batter into the prepared pan. Bake 20–25 minutes. Check at 20 minutes—insert a toothpick; it should come out with a few moist crumbs for chewy brownies.
- Cool and serve
- Let brownies cool in the pan for at least 15 minutes before cutting. This helps them stay chewy.
Tips for maximum chewiness
- Don’t overbake. Even slightly underbaked brownies are fine—they firm up as they cool.
- Using more brown sugar than white sugar (or a 50/50 mix) enhances chewiness.
- Melted butter gives a denser, chewier texture than oil or softened butter.
If you want, I can give you a super-chewy one-bowl brownie recipe that’s done in under 30 minutes with no mixer and minimal cleanup.
Do you want me to give that version?
