You know that feeling? The one where you’re craving something intensely chocolatey, something rich and decadent, something that practically melts in your mouth? That’s the feeling these ultimate fudgy chewy brownies are designed to satisfy. I’m talking intensely fudgy centers, with gloriously chewy edges – the kind of brownie that makes you moan with pleasure. Honestly, I’ve perfected this recipe over years of baking, and it’s become a family favorite.

Did you know that the history of the brownie is surprisingly murky? Some say they were an accidental invention, a happy mishap in a kitchen somewhere. Regardless of their origins, brownies have become a beloved dessert, and this recipe is my attempt to create the perfect version. Get ready to impress your friends and family with these irresistible treats!

Recipe Story/Background

My grandmother, bless her soul, had a legendary brownie recipe. It was a closely guarded secret, passed down through generations. Hers were always a little too cakey for my liking, though! So, I embarked on a quest to create the ultimate fudgy, chewy brownie. This recipe is the culmination of that quest – a blend of my grandmother’s techniques and my own experimentation.

The inspiration for this recipe came from a trip to a small bakery in Vermont. They had these incredible brownies with a deep, rich chocolate flavor and an amazing texture. I knew I had to recreate that magic in my own kitchen! It took several attempts, but I finally nailed the perfect balance of fudgy and chewy.

This recipe is perfect for any time of year, but it’s especially nice during the colder months when you’re craving something warm and comforting. Think cozy nights in, hot cocoa, and a warm brownie – pure bliss!

Ingredient Discussion

Let’s talk about the stars of the show: the ingredients! The quality of your ingredients directly impacts the final product, so don’t skimp here.

Unsweetened Chocolate

I prefer using high-quality unsweetened chocolate, like Callebaut, for its rich, deep flavor. You can find it at most specialty grocery stores or online. If you can’t find it, good quality baking chocolate will work just fine. Store it in an airtight container in a cool, dark place.

Butter

Use good quality unsalted butter, preferably European style, for the best flavor and texture. Let it soften to room temperature before you start baking; this is crucial for proper creaming.

Sugar

Granulated sugar provides sweetness and helps create that beautiful chewy texture. Brown sugar adds a subtle molasses flavor and moisture.

Eggs

Large eggs are best for binding the ingredients and adding richness. Make sure they’re at room temperature as well for even mixing.

Flour

All-purpose flour is the classic choice for brownies. Don’t overmix the batter, or you’ll end up with tough brownies. A little bit of cake flour can make the brownies more tender, if you like. Keep your flour in an airtight container to preserve its freshness.

Chocolate Chips

I like to use semi-sweet chocolate chips, but feel free to experiment with different types of chocolate chips. Dark chocolate chips will add a more intense chocolate flavor. Store chocolate chips in the same way as the unsweetened chocolate.

Equipment Needed

You won’t need any fancy equipment for this recipe. A simple 9×13 inch baking pan is all you need. I prefer using a dark-colored pan, as it helps the brownies bake evenly. A good quality mixing bowl and whisk are also essential.

If you don’t have a 9×13 inch pan, you can use an 8×8 inch pan, but your brownies will be thicker. A stand mixer is helpful but not necessary – a hand mixer will work perfectly.

Remember to always grease and flour your pan to prevent sticking. I like to use parchment paper for extra insurance, especially since there’s nothing worse than getting your brownies stuck to the pan.

Preparation Method

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. (10 minutes)
Melt the butter and chocolate together in a double boiler or microwave. Stir until smooth. (5 minutes)
Add the sugars and stir until combined. (2 minutes)
Beat in the eggs one at a time, then add the vanilla extract. (3 minutes)
In a separate bowl, whisk together the flour, salt, and baking powder. (1 minute)
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! (2 minutes)
Stir in the chocolate chips. (1 minute)
Pour the batter into the prepared pan and spread evenly. (1 minute)
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Don’t overbake – you want them fudgy! (30 minutes)
Let the brownies cool completely in the pan before cutting into squares. (At least 2 hours)

Cooking Tips & Techniques

Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough brownies. Mix until just combined.

Use a toothpick test to check for doneness. If the toothpick comes out with moist crumbs attached, they’re perfect. If it comes out completely clean, they’re overbaked.

Let the brownies cool completely before cutting. This allows them to set up properly and prevents them from crumbling.

I once overbaked a batch of brownies and they were dry as a bone. It was a valuable lesson learned!

Variations & Adaptations

This recipe is incredibly versatile. Here are a few ideas:

Nutty Brownies: Add 1 cup of chopped walnuts or pecans to the batter.
Salted Caramel Brownies: Swirl in some store-bought salted caramel sauce before baking.
White Chocolate Brownies: Replace some of the semi-sweet chocolate chips with white chocolate chips.

For gluten-free brownies, substitute the all-purpose flour with a gluten-free blend. I’ve found that a 1:1 blend works well. You may need to adjust the baking time slightly.

Serving & Storage Suggestions

Serve these brownies at room temperature for the best flavor and texture. They’re delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of cold milk is always a classic pairing!

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They actually get even fudgier after a day or two in the fridge!

To reheat, microwave for 15-20 seconds, or bake in a preheated oven at 350°F (175°C) for 5-7 minutes.

Nutritional Information & Benefits

(Note: Nutritional information is an estimate and may vary depending on specific ingredients used.)

One brownie contains approximately (estimated):

Calories: 300
Fat: 18g
Sugar: 25g

While brownies aren’t exactly a health food, they do provide some benefits! The chocolate contains antioxidants, and the butter provides some healthy fats. Of course, moderation is key!

Conclusion

These ultimate fudgy chewy brownies are a guaranteed crowd-pleaser! They’re easy to make, incredibly delicious, and perfect for any occasion. Don’t be afraid to experiment and customize the recipe to your liking. I’ve made so many variations over the years, and each one has been a delicious adventure!

Let me know in the comments if you try this recipe, and share your own variations! I’d love to hear about your brownie-baking experiences. Happy baking!

FAQs

Can I use different types of chocolate?

Absolutely! Experiment with dark chocolate, milk chocolate, or even white chocolate. The flavor will change, but the texture should remain consistently fudgy and chewy.

How can I make these brownies vegan?

You can substitute the butter with vegan butter and the eggs with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water).

What if my brownies are too dry?

You likely overbaked them! Next time, check for doneness a few minutes earlier.

Can I freeze these brownies?

Yes! Wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Do I have to use a double boiler to melt the chocolate?

No, you can melt the chocolate and butter in the microwave in 30-second intervals, stirring until smooth. Just be careful not to overheat it.

Fudgy Chewy Brownies: Best Recipe for Ultimate Chocolate Lovers

Author: Brian Murry
Total Time: 2 hours 50 minutes
Yield: 24 brownies 1x

Print Recipe

Description

These Ultimate Fudgy Chewy Brownies are intensely chocolatey, rich, and perfectly balanced between gooey centers and chewy edges. An irresistible homemade treat for any chocolate lover!

Ingredients

Scale

1 cup (225g) unsalted butter
8 oz (225g) high-quality unsweetened chocolate, chopped
2 cups (400g) granulated sugar
1/2 cup (100g) brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup (120g) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (175g) semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
Melt butter and unsweetened chocolate together in a double boiler or microwave. Stir until smooth.
Add both sugars and stir until well combined.
Beat in the eggs one at a time, then stir in vanilla.
In a separate bowl, whisk flour, salt, and baking powder. Gradually add to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Do not overbake.
Cool completely in the pan before cutting into squares.

Notes

Don’t overmix the batter, and don’t overbake! These brownies are meant to be dense, rich, and moist. They get fudgier after a day in the fridge!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 300
Sugar: 25g
Sodium: 110mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg

Keywords: fudgy brownies, chewy brownies, homemade chocolate brownies, ultimate brownies