Classic, Chewy Fudgy Brownies (VIDEO)
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.
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.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WATCH THE VIDEO TO SEE HOW IT’S MADE:
More Baked Recipes
Classic, Chewy Fudgy Brownies (VIDEO)
- 1 cup chocolate chips, melted - I recommend Ghirardelli, (188g)
- 3/4 cup all-purpose flour, (107g)
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 2 large eggs, (114g) in shells
- 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar), (158g)
- 3/4 cup melted coconut oil, 150g
- 2 tablespoons water, (28g)
- 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.
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