Go Back

Chewy Brownies

Print Recipe
These chewy brownies are thin with a shiny, crackly, ripply top. They definitely aren't cake-y, but they're not fall-apart-fudgy, either.
Course Dessert
Cuisine American
Keyword brownie recipe, brownies, chewy brownies, chocolate brownies, easy brownie recipe
Total Time 1 hour
Servings 20 brownies

Ingredients

  • 3/4 cup unsalted butter 169 grams
  • 4 ounces semisweet chocolate chopped
  • 1 tablespoon vanilla extract
  • 3 large eggs at room temperature
  • 1 1/4 cup sugar 270 grams
  • 3/4 cup brown sugar 140 grams
  • 1/4 cup vegetable oil 60 ml
  • 1 teaspoon kosher salt
  • 1/2 cup Dutch-process cocoa powder do not use natural (52 grams)
  • 1/2 cup flour + 2 tablespoons all-purpose flour 83 grams
  • 1/2 teaspoon baking powder

Instructions

  • Preheat the oven to 350°F and place the racks in the top and lower thirds. Grease a 9”x13” baking tin with butter, line it with parchment so that there’s a bit of overhang on the sides, and then grease the parchment as well.
  • In a small bowl, whisk together the baking powder and flour. Set aside.
  • In a saucepan, melt butter over low heat. Turn off the heat and stir in chopped chocolate until combined. Mix in the vanilla and set aside to cool slightly.
  • In a medium bowl, whisk together eggs, sugars, oil and salt. Pour the butter and chocolate mixture into the egg mixture and whisk vigorously until it is smooth.
  • Whisk in the cocoa powder just until there are no lumps.
  • Fold in the flour and baking powder and give the batter a few more stirs after it all comes together. (This helps make the brownies chewy.)
  • Pour the batter into the prepared 9”x13” tin, spread evenly (an offset spatula helps), and bake for 40 minutes on the lower rack.
  • Remove from the oven and let cool in the tin on a wire rack. Once cooled, use the parchment to lift the brownies out. Cut brownies and serve.