There’s nothing that beats warm, from-scratch chewy homemade brownies that are bursting with a deep chocolate flavor – other than the ones topped with a big ole scoop of vanilla ice cream! What makes these the best brownies is the ooey-gooey chocolate once the chips have melted, and the secret process that gives the brownies that thin crispy top.
I know box mixes are great when you are in a pinch, I also use those when I make Slutty Brownies Recipe or my Brownie Bottom Cheesecake, but the best brownie recipe is homemade. We love brownies and brownie batter around here (but be sure to use our edible brownie batter recipe if you can’t wait for the oven.) The best part is that this recipe makes a full baking dish of brownies versus a square baking pan, so more for me and my go-to recipe when serving a crowd!
If you like the taste of the chocolate and caramel combo, I recommend my Caramel Brownies. Even though they are made with a boxed brownie mix, they are still so delicious and have way more caramel in each bite than the standard square. You could even combine the caramel in that recipe with the from-scratch genius of this recipe and make a new variation. Or if you are entertaining adults, try our boozy brownies: Baileys Brownies or even our Brownie Pie or Brownie Trifle Recipe! Need a serving for one? Try my microwave brownie in a mug! Or even our combination of a brownie in a donut in our Bronuts! It’s the perfect size and you don’t have to worry with waiting on the baking time.
Jump to:
🍫 Ingredients:
- whole eggs – allow time for the eggs to come to room temperature before mixing in the batter
- vanilla extract and salt – brings out more of the chocolate flavor.
- unsweetened cocoa powder – we recommend dutch-process cocoa powder versus natural cocoa powder.
- baking powder – our leavening agent that makes the brownies fluffy.
- butter – we prefer to use unsalted butter to control the salt content. There’s also enough unsaturated fat in the butter that we don’t need to add vegetable oil.
- white sugar – some like to use brown sugar because it adds moisture, but these brownies are ultra moist without it.
- all-purpose flour – for the perfect brownies, measure the flour correctly or else they will be cakey instead of fudgy.
- semi-sweet chocolate chips – not only adds more chocolate flavor, but helps to create the shiny, crinkly top.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Top these chewy brownies with vanilla ice cream, or drizzle chocolate or brown sugar caramel sauce on top.
Substitutions and Variations
- Nuts: fold in chopped pecans or walnuts after adding the chocolate chips.
- Gluten-free: use a gluten free all purpose flour.
- Frosting: to make ultimate chewy chocolate brownies, consider add chocolate frosting or dark chocolate ganache over top.
- Chocolate chips: we prefer bittersweet chocolate, but dark or milk chocolate chips can be used as well.
- Minty: Chop up a handful of Andes mints and fold in with the chocolate chips or use mint extract.
🔪 Instructions:
PREP: Preheat the oven to 350 degrees. Line a 9 x 13-inch pan with parchment paper and set aside.
Step 1: Combine the large eggs with the vanilla in a large bowl. Use the whisk attachment and a stand mixer or an electric mixer to beat for 1-2 minutes.
Step 2: Add the salt, cocoa powder, and baking powder, then whisk until combined.
Step 3: Melt the butter in a separate bowl, then whisk the sugar into the melted butter
Step 4: Add the butter/sugar mixture to the egg mixture and mix until combined.
Pro Tip: Avoid overmixing the wet ingredients, this can lead to tough brownies.
Step 5: Pour in the flour and mix just until incorporated.
Step 6: Fold in the chocolate chips using a rubber spatula.
Step 7: Transfer the wet batter to the pan.
Step 8: Bake for 35-40 minutes, or until a toothpick comes out with only a few moist crumbs.
Step 9: Remove from the oven and allow the pan of brownies to cool completely.
SERVE: Slice the brownies and serve with ice cream if desired.
Recipe Tips for Chewy Homemade Brownies
- To make a half batch or in a 9×9 square pan, halve the recipe.
- If using a metal pan, you make need to decrease the bake time. This is because metal pans are better heat conductors and the brownies will cook more quickly.
- Measure the flour properly by spooning the flour into a measuring cup so it goes over the top, then level it off with a butter knife.
- Mixing the sugar with the hot butter partially dissolves the sugar crystals. This, along with the extra whisking of the egg mixture at the beginning, are what gives these brownies that crispy, shiny crust and a nice chew around the edges.
- Transfer the brownies to a wire rack to cool a little faster.
- You can use this chewy brownie recipe in place of any of our other recipes that call for box-mix brownies.
- If desired, melt the butter in a medium saucepan over medium-low heat, then stir the sugar in.
- Because chocolate is one of the main ingredients in our homemade chewy brownies recipe, it’s important that it’s high quality. For the chips, go with a brand like Ghirardelli.
Fun Fact
While there are a ton of different brownie recipes out there, the first one wasn’t published in a cook book until 1904! -Something Swanky
Recipe FAQs
They will last up to 5 days on the countertop in cooler temperatures or in the fridge when stored in an airtight container or covered with aluminum foil.
Once they have cooled completely, you can freeze them in single servings or separate the layers with parchment paper in a freezer bag after you seal them in plastic wrap. Freeze for up to 1 month. Thaw in the fridge overnight, then reheat in the microwave for a few seconds.
A brownie that has a texture similar to cake contains less fat and more ingredients like flour and baking powder. This recipe has more fat from the butter and chocolate compared to the ratio of dry ingredients, which keeps them moist and gives them that chewy texture, but with a crackly top.
Cocoa powder comes in two main varieties: natural and Dutch-process. Dutch-process cocoa is treated with an alkali, resulting in a darker color, smoother flavor, and neutralized acidity. This means it won’t activate baking soda, so use it in recipes with baking powder. Natural cocoa has a lighter color, slightly tart flavor, and activates baking soda, making it ideal for recipes relying on that leavening action. Choose the type based on your recipe and desired taste: natural for a brighter chocolate note, Dutch-process for a richer, smoother flavor.
More Decadent Brownie Recipes
If you tried this Chewy Homemade Brownie Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Chewy Homemade Brownies
Ingredients
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter
- 2 ½ cups granulated sugar
- 1 ¼ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9×13” glass baking dish and line with parchment paper. Set aside.
- In the bowl of a standing mixer, combine eggs and vanilla extract. Using the whisk attachment on the mixer, whisk the egg mixture for 1-2 minutes.
- Add the cocoa powder, salt, and baking powder to the mixture and whisk an additional minute.
- Meanwhile, in a large bowl, melt the butter in the microwave. Once melted, whisk the sugar into the hot butter.
- Add the melted butter/sugar mixture to the chocolate mixture and stir until combined.
- Add the flour to the batter, mixing just until fully combined.
- Fold in the chocolate chips.
- Spread the brownie batter into the prepared baking dish.
- Bake for 35-40 minutes, until just a few crumbs cling to a toothpick/knife when stuck in the center of the brownies.. Remove from oven and allow to cool completely.
- Cut into squares to serve.
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Notes
Nutrition
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Comments & Reviews
Karen S. says
Loved it!
Lisa Lysholm says
Another concern: How can we mix the hot butter and sugar mixture into the eggs without tempering them first? Or is the 2-min whisking sufficient to prevent the eggs from scrambling?
Lisa Lysholm says
I went to make these brownies, literally have the ingredients out and ready to go, but cannot make them as there appears to be a problem with the recipe instructions.
Instructions #4 & #5 don’t match the photos beneath them, and instructions #5 & #6 seem to be repetitive, but I’m not quite certain (“mixing bowl” vs “other bowl”), so I’m unsure how to proceed.
I’ve been searching for a brownie recipe to copycat that of a local deli, and this ingredient list exactly matches theirs, so I was going to give it a try as our family adores their brownies (with walnuts), but I’m not sure how to make this recipe.
Please advise.
Stefanie says
Good catch, Lisa! Yeah, I think there was a duplicate instruction step there – I’ve removed it now. Regarding the concern about the eggs scrambling – once you’ve stirred the sugar into the melted butter, it cools it down substantially. The cocoa powder and the sugar also act as a bit of a buffer against the heat. The eggs won’t scramble – or I’ve never had a problem and I’ve made this recipe many times. If you want to be extra cautious, heat your butter until it’s just melted (this usually takes 30-45 seconds in my microwave) and then allow it to cool a bit after you’ve mixed in the sugar. Can’t wait to hear how your family likes these!