These are the BEST classic, chewy fudgy homemade brownies made with chocolate chips. Dozens of readers have raved about them!
What’s your favorite brownie? For me it’s this—classic, chewy homemade brownies with a fudgy interior and a delicate crisp top. Bite into one and you get a wonderful contrast of textures and deep chocolate flavor, made even better by partially melted chocolate chips throughout.
I set out to create the ultimate chocolate brownie recipe and discovered a few key techniques that deliver the texture I wanted.
These brownies rely on melted chocolate chips rather than cocoa powder for a richer fudgy base. I also use oil instead of butter; in my experience oil produces chewier, moister brownies that hold together nicely.
I brought these brownies to a school charity event and kept hearing, “The brownies are sooo good.” When I admitted I’d baked them, I received a lot of compliments and encouragement to start a baking business. My friends fed my ego just a little—what can I say, they’re supportive and honest (mostly).
If you want the same reactions, make these chewy fudgy homemade brownies. Just try not to let the compliments go to your head—unless you want them to.
P.S. Below are the ingredients and instructions I use for this recipe. If you want the exact results I get, I recommend weighing ingredients on a kitchen scale and using an 8×8-inch pan for best timing and texture.
Classic, Chewy Fudgy Brownies (VIDEO)
Ingredients
- 1 cup chocolate chips, melted (about 188 g)
- 3/4 cup all-purpose flour (107 g)
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 2 large eggs (about 114 g in shells)
- 3/4 cup brown sugar (158 g) — raw brown, cane, or coconut sugar work well
- 3/4 cup melted coconut oil (150 g) or another neutral oil
- 2 tablespoons water (28 g)
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips, unmelted (for folding in)
Instructions
- Preheat oven to 325°F (165°C).
- Melt 1 cup of chocolate chips: microwave for 1 minute, stir, then continue in 30-second increments until fully melted. Alternatively, melt in a heatproof bowl set over a small pot of simmering water, stirring until smooth.
- In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
- In a separate bowl, beat the eggs, brown sugar, and oil together until combined, about 2 minutes. Stir in the water and vanilla. Add the dry ingredients and the melted chocolate, mixing until combined (about 3 minutes).
- Fold in the remaining 1 cup unmelted chocolate chips.
- Pour the batter into a greased, parchment-lined, or foil-lined 8×8-inch square pan. Smooth the top and bake for 35 minutes.
- Remove from the oven and cool completely in the pan on a wire rack. Cooling can take up to an hour and a half; the brownies need to be fully cool to set properly.
Notes
Chocolate choice: Use semi-sweet or dark chocolate depending on how intense you want the brownies. Semi-sweet is a good balance; you can mix types if desired.
Oil vs. butter: Using oil generally yields a moister, chewier brownie. Swap equal parts oil for butter if substituting.
Pan size: Use an 8×8 pan as specified. Smaller pans will change baking time and texture.
Cooling: Brownies will not be properly set until fully cooled. Wait for them to cool completely before slicing.
Measure by weight: Weighing ingredients improves consistency, especially flour.
Baking time: If brownies are still very wobbly at 35 minutes, some readers have baked up to 45 minutes. Check for doneness and adjust as needed for your oven.
Disclaimer: Nutritional information is an estimate and can vary by brand and preparation. If you need precise values for dietary reasons, consult a professional.
If you try these Classic Chewy Fudgy Brownies, please leave a comment to share how they turned out, or tag your photo with the hashtag #jessicainthekitchen on social media.