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.
Waaaaay too much oil. I doubled the recipe to bake in a 9×13 pan. It baked for nearly an hour at 325. When they finished baking and cooling I cut a piece….nearly dripping with oil. The recipe calls for 3/4 c of oil for 8×8 pan. I doubled mine to bake in a larger pan. I did hesitate when I realized doubling the recipe meant a whole 1 1/2 cups of oil!! Needless to say, I had to dump the whole pan in the garbage….I hated having to do that, such a waste. An 8×8 pan only requires 1/3 c of oil and if doubling, then use 2/3 of a cup.
Hey Rene,
Sorry to hear it didn’t work for you! However, please don’t say this recipe only requires x amount of oil. There isn’t anything wrong with the recipe and it’s been tested over 2 dozen times in a variety of situations and has been tried successfully by many users. I have never had any difficulties with this recipe ingredient wise and I’ve been making it for the past 6 years. I hate wasting food too, but I do not have wrong measurements in this recipe. Did you measure out the ingredients as per the recipe in grams/ounces as recommended? Did you make any substitutes? Also, it isn’t uncommon when doubling a recipe that it takes much longer to bake. Half of a 13×9 container is smaller than an 8×8, which means it would definitely have to take longer when baking when doubling. That alone could have messed up the brownies. In fact, most boxed mixed recipes, as a reference, move from 30+ minutes to near an hour when doubling a recipe. Did you wait for it cool completely as per the recipe suggested time and testing? If not, that could also be a part of the problem. Again, sorry to hear it didn’t work for you, and thank you for your feedback!
i absolutely LOVE this recipe i found it about a year and a half ago and make it for every family gathering! The only issue i seem to always have is that the brownies never come out even on top. i use a 8×8 brownie pan but i always seem to get a whole in the middle, if that makes sense. The sides are higher than the middle part when i take it out. Since i have done this recipe numerous of times i have tried leaving it longer in the oven, taking it out sooner, not opening the oven at all till the time is up, not poking a hole in the middle to see if its done, and nothing seems to work. How can i resolve the issue? i just want perfect brownie squares from all angles. Thank you!
Hey Ashley, I’m so glad you enjoy my recipe! Okay so, I’ll share what I do because I always get even brownies. You may be incorporating too much air (maybe) in the batter so just raise the container a little off the counter and drop it slightly, basically tapping it. That’ll help all the air bubbles to come to the surface of the container. Also I’ve baked my brownies in a glass container and a metal container and metal always came out more even for me, so that may also help. Always smooth down the top with a spatula also and put your brownies in the middle of the rack when baking. I also let mine cool completely before cutting into it and just incase anything was higher than the other side, it all evens out by the time it is cooled. I hope some of those tips are new to you and help with a smoothie brownie!
Thank you! I will try these tips this weekend since im doing them again for Christmas. I’ll let you know if any of these techniques worked for me:)
I am not sure what country Jessica lives in but baker’s chocolate does come with sugar, it’s called semi sweet just like the chocolate chips. That being said, I made these for my fiance and he gobbled up 1/3 of them before he ate dinner that night. Very good brownies, not as fudgy as I like, but there was definitely a chewiness to them that was delightful. I only ate two very small pieces because these are not low fat, and I must watch my weight around this time of year. At any rate, I used semi sweet bakers chocolate along with some Tollhouse chocolate chips and the brownies turned out.
Hi Michelle,
So glad your fiancé enjoyed them! I made the statement re baking chocolate YEARS ago when it was applicable and wasn’t sweetened, but it is now out of date so I’m removing it. Thanks for sharing your feedback!
Jessica, I know this is an old recipe but I happened to try this last Friday and it was a huge hit. I was surprised at the outcome and so was my husband. I just started baking seriously (just to feed my family) and this was the first recipe I tried and to say that I was satisfied would be an understatement 🙂 Thank you!!!
I’m also planning to record a video while making these again and if I ever happen to share the video, I’d definitely make sure to give the credit to you. However, I wanted to find out well in advance if you are okay with that. Please let me know. Thanks again!!
Hi Harita,
Oh I’m SO happy to hear! You can definitely record the video as long as you record me. Thanks for asking and for your feedback!! 🙂
I’ve made these with coconut oil and with butter. Both ways are great. If you like the taste of coconut, use the coconut oil. You can definitely taste it. I don’t dislike it but I’m not a huge fan, so I couldn’t eat much. But the other people that had it were raving about it. I made them with butter today (same amount as coconut oil, 3/4 cup) and they were so good!!!!! Both times I have made them take longer than the recipe states. Probably closer to 45 minutes. I do a toothpick test. Either way I make the, I definitely won’t be buying boxed mix anymore. Thanks for a great recipe. Love knowing exactly what is in these.
Hi Al,
I’m so glad you enjoyed!! Thanks for your feedback of coconut oil vs butter, very helpful for the recipe!!
I added some marshmallows and milk to the chocolate chips while I was melting them and it tasted great!
Hi Robert,
Yum! Thanks so much for your feedback!! So glad you enjoyed!
hi there, I’m just curious. the brownies in the video look completely different than the ones pictured here? the video brownies don’t really show a crackly crust as the pictures here do.
Hi Betty,
They are just as crackly, it’s just that the brownies are shot on two different mediums why they look slightly different. I guarantee they came out just as crackly, however! Hope that helps!
oh thank you for responding! I am going to try them today! take care.
I made these for my brothers 18th birthday! Will be making some more!
I’m so glad you enjoyed them Calista!! Thanks for sharing and happy birthday to your brother!!
I made these last night and they are SO AMAZING! I wonder if I should have let them cook a little while longer. They are VERY dense in the middle. Is that how they are supposed to turn out?
Hi Heather,
I’m SO glad you enjoyed!! Hmm, they shouldn’t be “VERY” dense, but chewy and fudgy, NOT like fudge, if that makes sense.
I used gf flour (I use grandpas kitchen) and they still turned out fantastic (not ute if it is in the comments) but incase anyone was wondering didn’t do anything differently just swapped out four and it worked great! (Celiac hubby had to try since the box crap is 7 bucks a box for gf)
Hi Summer,
Oh wow! That’s so great to hear that these work gluten free as well! Thanks for letting me know and so glad you enjoyed them!!