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:
More Baked Recipes
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
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 used this recipe to make brownie cupcakes and they came out amazing! Everyone loved them!
Oh Thats incredible Emily thank you for reading. We’re happy that you and others enjoyed them.
This is now my favorite brownie recipe! The only issue I have is that after I take them out to cool, they always sink in the middle, even if I wait until there’s no “jiggle”. Not quite sure what I’m doing wrong
Hey Melina,
Aww I am so happy to hear that!! It sounds like you might be whipping a lot of air into it. It’s a low flour recipe so it’s already prone to that, but maybe try mixing it a little less, maybe until just mixed? I hope that helps!
This is my go to brownie recipe!!! No fail perfect brownies every time, I’ll never use another recipe
Hey! tried these today, based in the batter, they taste great lol!
Haha! Thank you so much Katie we’re so glad you enjoyed it!
thanks haha! I finsihd your brownies sin 3 days ! next time try not to make them so delicious
Hi Katie,
Oh yay!! Haha – oh gosh I can’t promise to make them not to delicious 😉 haha!
Is there anything that can replace brown sugar? Can i just use normal white sugar?
Hi Zeba thank you so much for reading. You can substitute brown sugar for white sugar 1:1 in terms of sweetness but the flavour and texture will be a bit different since brown sugar has molasses in it.
is it fine if i dont use water for this brownie?
Hi Zeba water is necessary in this recipe. I hope this helps.
This is my go to brownie recipe now! They are perfect!
Aww yay! Thank you so much Anna and for letting me know!!
This is my go to brownie recipe now! Have made several times. They are perfect!
Thank you so much again Anna!!
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!
Hi Kelli,
No, haven’t changed this recipe at all!
I used 1/2 olive oil and 1/2 butter shortening in place of the coconut oil (I don’t have or use coconut oil) and added 1 c. chopped pecans and they were AWESOME!! Best brownies I’ve made to date. Thank for sharing!
Thank you so much for reading Susan. We’re glad to hear that you were able to make the recipe successfully!
Is it okay if I don’t use a lot of coconut oil like Will it ruin the recipe
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?