Classic, Chewy Fudgy Brownies (VIDEO)
These are the BEST classic, chewy fudgy homemade 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 homemade 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 chocolate 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 homemade 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 homemade 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:
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Classic, Chewy Fudgy Brownies (VIDEO)
Ingredients
- 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
Instructions
- 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.
Notes
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.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I don’t know if this has been asked already, but do I HAVE to use coconut oil? Can I use vegetable oil? (Coconut oil is kinda expensive where I live)
Hi Rinette,
I know I already replied via email but no you don’t have to use coconut oil.
I’m kind of confused….so you ‘don’t ‘ use packed brown sugar? Wow, I’m glad I looked at these comments, I was getting ready to make these when I saw that! The only other kids do I’ve seen are pretty large crystals!
Hi Donna,
I didn’t use packed brown sugar. I usually use cane sugar or coconut sugar when making these which yes, are larger crystals. This doesn’t mean you can’t use “packed” brown sugar but I’ve never used it in this recipe so I will change the recipe to reflect that. I’ll be re-making these later today actually with gram measurements which should help no matter which type of sugar you use. Hope that helps!
Hi Donna,
Also, several readers have used packed brown sugar and had no problem with it, so you shouldn’t either!
Thank you!!
You’re welcome!
Should say’the only other kinds I’ve seen’.
Hi Melanie,
Oh no! It’s hard for me to say what went wrong since I’m not there in the kitchen with you. Did you measure out all the ingredients according to the recipe? Did you use the right size pan? Did you maybe bake them too long? Sometimes when brownies are over-baked (also due to the wrong size pan such as a larger pan) then come out dry, crumbly and separated as you described, and can be worsened if you don’t let them cool properly. You can definitely still use them for a parfait or with ice cream. I hope that helps!
Hi, Jess! Do you think I could use honey, molasses, or maple syrup instead of sugar? I’ve discoverered that sugar triggers breakouts on my face, so I’ve been trying to find recipes with no sugar at ALL. And the only ones I’ve found have coconut sugar, which I sadly don’t have access to. These brownies looks delicious by the way!!!
Hi Kat,
I haven’t tried for sure, but you should be able to swap it out for honey, molasses or maple syrup, maybe by using about 1/3 cup of sugar and a little less coconut oil. I can’t guarantee the taste since I haven’t tried but if you do please let me know!
Hello Jessica!
These look AMAZING! I really want to try this recipe but I was wondering if you happen to have the ingredient measurements for making them in cupcake/muffin tins. I want to make them for an occasion but would really like to make them in a batch of 12 yield instead of nine.
Let me know what you think! Or if you have any other ideas that you think would work best.
Thank you (:
Hi Kassandra,
Thanks! You could use the same recipe, but bake them for less, maybe 18 to 22 minutes or so like regular muffins. I can’t guarantee because I’ve never tried it, but it should work. Just check them after 18 minutes to see if they are ready (top should be pretty and crinkly and a knife or toothpick comes out with a little bit of brownie). If not ready, bake 5 minutes extra until done. Hope that helps!
Just baked 3 seperate batches of these brownies for my daughter’s bake sale at school. What a delicious and presentable brownie. Great chewy texture, nice height….followed recipe to the T- no problems. Thanks a million, this will be my go to recipe from now on.
Hey Tina,
I”m SO happy to hear this!! Thanks so much for the feedback! 🙂
Amazing!!! My mom liked these very much (and she does not like cake). Nice touch of coconut oil! <3
So glad your mom enjoyed Megan!! Thanks so much for letting me know and for your feedback! 🙂
Do we have to use chocolate chips in this recipe
Hi there,
Yes, definitely!
Can we use an oil other than coconut oil??
Hi Momina,
Yes you can! Any other oil.
I made these today and they are awesome! Thank you for sharing this recipe.
Hi Tuwanna,
Yay!! So glad you enjoyed these and thank you for your feedback!! You’re very welcome. 🙂