These are the BEST classic, chewy fudgy brownies made with chocolate chips. Dozens of readers have raved about it! 

These are the BEST classic, chewy fudgy brownies made with chocolate chips. Dozens of readers have raved about it!

What’s your favourite brownie? For me, it’s these, the classic chewy brownies with a touch of fudgy consistency with that crispy top. The type of brownie you bite into you and your world becomes a mix of all sorts of textures and flavours plus the addition of delicious partially melted chocolate chips. I knew I had to come up with the ultimate chewy brownie recipe.

I found that the easiest way to get these type of chewy fudgy brownies was without cocoa powder and to melt chocolate chips for the fudge consistency and chocolate base. Also, I opted for making these brownies using oil instead of butter, which in my experience makes brownies chewier and makes the brownies even more moist and seems to hold the brownie a bit more together.

These are the BEST classic, chewy fudgy brownies made with chocolate chips. Dozens of readers have raved about it!

I made these chewy fudgy brownies for a charity event at school and kept hearing “the brownies are sooo good” then I got outed as the one who made it. Which resulted in a lot of smiling with teeth on my part, thank-yous and swelling of my head and ego. Wish I could tell you I reacted more modestly. Oops. Followed by “you should start your own baking company” and my friends who always seem to be convenient, paid-with-food awesome spokespersons go “she does.” *flips hair* “She always make cheesecakes, cakes, cookies…”

My friends are the best.

If you want these reactions, make these chewy fudgy brownies! But attempt to keep the head swelling down a bit. Or not.

These are the BEST classic, chewy fudgy brownies made with chocolate chips. Dozens of readers have raved about it!

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:





Classic, Chewy Fudgy Brownies (VIDEO)

by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 servings
Course Desserts
  • 1 cup 188g chocolate chips, melted - I recommend Ghirardelli
  • 3/4 cup 107g all purpose flour, NOT sifted
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 2 large eggs 114g in shells
  • 3/4 cup 158g brown sugar (I use raw brown sugar, cane sugar or coconut sugar)
  • 3/4 cup 150g melted coconut oil
  • 2 tablespoons 28g water
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips unmelted


  • Preheat oven to 325 degrees F/165 degrees C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
  • In a medium bowl, mix the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in the last 1 cup (unmelted) chocolate chips.
  • Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.
  • When finished, remove from oven and allow to cool completely in pan on a wire rack. The pan should be completely cool. It can take up to an hour and a half to cool completely.
It’s up to you what type of chocolate chips you would want to use. You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.
Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.
The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down. PLEASE wait until they are properly cooled, else they will NOT be set.
I would recommend definitely weighing out the ingredients on a kitchen scale, instead of just using measuring cups, since it can affect how much flour you add to the brownies, and ultimately how the brownies come out.
SOME readers have found that their brownies were still very wobbly at 35 minutes and so baked theirs for 45 minutes. If you find your brownies are still very wobbly at 35 minutes, you can do this.
Instagram Jessica in the Kitchen
 If you try these Classic Chewy Fudgy Brownies, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
by Jessica

leave a comment


  1. Zeba says:

    is it fine if i dont use water for this brownie?

    • Gavin | Jessica in the Kitchen says:

      Hi Zeba water is necessary in this recipe. I hope this helps.

  2. Anna says:

    This is my go to brownie recipe now! They are perfect!

  3. Anna says:

    5 stars
    This is my go to brownie recipe now! Have made several times. They are perfect!

  4. Have you changed this recipe? I pinned it a year or two ago, and I thought I remembered the batter being very thick, almost dough-like, but when I made it today it was very runny (and it is runny in the video). Thanks!

  5. Luku says:

    5 stars
    Is it okay if I don’t use a lot of coconut oil like Will it ruin the recipe

    • Gavin | Jessica in the Kitchen says:

      Hi Luku. Help me to understand. Is it that you don’t like coconut oil? Because I can offer a swap which would be olive oil. or is it that you want to reduce the oil content of the brownies?

  6. Aisha says:

    Oh no! I’m such a level 0 baker!
    I added the wet ingredients to the dry ingredients instead because I didn’t watch the video! I mean, they look fine so far. But does it matter? 🧐

    • Jessica says:

      Hey Aisha,

      Aww shouldn’t make a difference! Just don’t overmix. I hope that helps and that you enjoy!!

      • Aisha says:

        You’re right, they came out amazing! Best looking brownies I’ve ever made👍👍

        • Jessica says:

          Hey Aisha,

          Aww yay amazing!! So happy to hear – thanks for letting me know!!

Send this to a friend