The Ultimate Thick, Chewy and Fudgy Brownies

Brownies are one of those treats that can range from thick, rich and gooey to dry and cake-like. With so many recipes available, it can be hard to know which recipe to use. Well, here is a recipe that makes delicious, thick brownies with a chewy center and a beautiful shiny, crackly top. In this post, we’re sharing the ultimate recipe for decadent brownies that are indulgently fudgy and far better than any box brownies. We’ll reveal the secrets behind a shiny top and how to avoid dry, cakey brownies. To achieve the perfect brownie, you need a combination of the right ingredients and the right technique.

Try my recipes for Smoked Blueberry Crisp, Dark Chocolate Bread Pudding with Salted Caramel Sauce, Peach Fried Pies and Authentic Texas Fruit and Cream Cheese Kolaches.

Jump to:

• Tips for Making the Best Brownies
• Ingredients
• Instructions
• Substitutions
• Storage
• Top Tip
• Final Thoughts
• Related
• 📖 Recipe

Tips for Making the Best Brownies

Measuring

How you measure the flour and cocoa powder can have a big effect on how the brownies turn out. Use a scale to measure both. If you don’t have a scale, use a large spoon to place the flour into a measuring cup and then level it off with a pastry blade. Don’t scoop the flour or cocoa powder directly into the measuring cup, because that will cause it to compact and add too much to the batter.

Butter and Sugar Handling

Many brownie recipes call for creaming butter and sugar together using a mixer. This method introduces air into the batter, leading to a lighter texture, which isn’t ideal for dense, fudgy brownies. Instead, mix the sugar with melted butter using a wire whisk. This eliminates excess air, resulting in a chewy, fudgy brownie. Plus, it helps create a thin, shiny crackly crust, the sign of great brownies. The batter is easy to mix by hand so no need to break out the electric mixer. Also, don’t overmix the batter. Mix only enough to combine the ingredients.

Cocoa Powder and Chocolate Chips

For a rich chocolate flavor and chewy texture, use Dutch-process cocoa powder. It has a deep chocolate flavor and produces a richer tasting brownie. Also, adding semi-sweet chocolate chips or chunks to your batter enhances the sugar content and contributes to the brownie’s glossy top.

Fat Matters

Fudgy, chewy brownies need both saturated and unsaturated fat. Without them, the brownies will be dry. This recipe combines both unsalted butter and canola oil. The mix of fats helps achieve the moist texture and chewy edge that every brownie lover craves.

Flour and Leavening Agents

Brownies need to be made using unsifted all-purpose flour. Cake flour will produce more cake-like brownies that will fall apart while bread flour will make brownies that are dry and dense. A very small amount of baking soda, ⅛ teaspoon, is just enough to enhance the texture but still have brownies that are fudgy and chewy. Cornstarch is the real secret ingredient in this recipe. It helps to make the brownies thick and chewy, and also contributes to that beautiful thin, shiny crust.

Pan Choice

Bake your brownies in a light-colored metal pan. Dark pans can overheat and cause uneven baking, leading to dry edges. For an even bake and easy removal, line your pan with parchment paper and spray it with cooking spray.  Use the parchment paper to lift out the brownies before cutting them. If you cut brownies in a metal pan you will ruin your pan. The knife will scratch the coating and that scratch will begin to rust and the coating will peel around the scratch. The brownies in this recipe, and photo, were made using a ceramic pan by Pampered Chef. I have a set of three and use them in place of metal or glass. The brownies were cooked perfectly throughout. Don’t use glass, it produces brownies that are too soft and not properly set.

Ingredients

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Canola oil of vegetable oil
• Vanilla extract
• Dutch-process cocoa powder
• All-purpose flour
• Fine sea salt
• Corn starch
• Baking powder
• Semi-sweet chocolate chips

See recipe card for quantities.

Instructions

1. Preheat the oven to 350°F. Line an 8X8 light-colored metal pan with parchment paper and spray with cooking spray. Use a piece of parchment paper large enough to come up the sides of the pan and fold down the corners.
2. In a medium bowl, whisk together the melted butter and sugar. Make sure the butter is just melted and not hot or it will cook the eggs.
3. Whisk in the eggs, egg yolk, oil and vanilla extract.
4. Add the cocoa powder and flour and stir to combine. Stir in the sea salt, cornstarch and baking powder. Fold in the chocolate chips.
5. Use a spatula to spread the brownie batter into the prepared baking pan. Place the pan in the preheated oven and bake for 25-30 minutes. Watch the cooking time and start testing the brownies for doneness at the 25-minute mark. For fudgy, chewy brownies, a toothpick or cake tester should come out with moist crumbs on it. You don’t want it covered with raw batter, but you also don’t want it to come out clean because that means the brownies are overdone.
6. Cool brownies are easier to cut. Trying to cut brownies while they’re warm in the pan just makes a mess and ruins the beautiful, crusty top that everyone loves. Let the brownies cool to room temperature before slicing. Just lift out the parchment paper and cut the brownies on a flat surface.

Substitutions

Don't change a thing. Brownies need real sugar, real butter and real flour. Change anything and you will be disappointed.

Storage

Store leftover brownies in an airtight container for up to 3 days at room temperature, if they last that long. They also freeze well. Just make sure to wrap them well and remove as much air as possible to prevent freezer burn.

Final Thoughts

With these tips and techniques, you’ll be able to create the best from-scratch brownies that are perfectly fudgy, chewy, and irresistibly chocolatey. Pour yourself a cold glass of milk!

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