Classic, Chewy Fudgy Brownies (VIDEO)

By Jessica Hylton - - Updated

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

A stack of chewy brownies.

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.

A stack of fudge brownies on a wooden table.

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.

Close up of a stack of fudge brownies.

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





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A stack of chewy fudge brownies.

Classic, Chewy Fudgy Brownies (VIDEO)

These are the BEST classic, chewy fudgy brownies made with chocolate chips. Dozens of readers have raved about it! 
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 servings
Course Desserts
Cuisine American
  • 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.
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.


Calories: 380kcal | Carbohydrates: 38g | Protein: 4g | Fat: 26g | Saturated Fat: 20g | Cholesterol: 36mg | Sodium: 179mg | Potassium: 49mg | Fiber: 2g | Sugar: 27g | Vitamin A: 53IU | Calcium: 48mg | Iron: 2mg
by Jessica

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Recipe Rating


  1. 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!!

  2. Naomi says:

    5 stars
    Best brownies Ever! I added a bit of butter instead of some oil and added some espresso with the water to bring out more flavour. Love it. Thanks ✌🏽

    • Gavin | Jessica in the Kitchen says:

      Wow Naomi! Those additions sound incredible. Thank you so much for reading!

  3. Amelia says:

    5 stars
    My friend made these for me before and they’re my FAVE but I’ve tried making them twice myself and haven’t been the same. Do I use dark chocolate? And also what temperature is best to use for a fan oven ??

  4. CH says:

    I substituted olive oil for coconut oil. These were moist, chewy, and delicious. Thank you!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much we’re so happy you approve!

  5. Shan says:

    Can. I substitute the same amount of vegetable oil in place of the coconut oil?

    • Gavin | Jessica in the Kitchen says:

      Hi Shan you should be able to! As long as it’s a neutral oil. Thank you so much for reading!

  6. Jenna Wresien says:

    5 stars
    I replaced the brown sugar with coconut sugar (to make it healthier) and it was delicious! My whole family is trying to eat healthier and we all craved brownies so when I made them they didn’t even realize they were healthy! We also used 90% chocolate and I was huge fan! Definitely recommend this recipe 🙂

  7. Nuha says:

    Hi, do i have to bake for more minutes if i increased the amount of batter? I am doing this because i have a bigger tray.

  8. michaela says:

    5 stars
    Delicious! I’ve heard muscavado sugar can be delicious in brownies (and It’s all I’ve got in the pantry)- would it be suitable in this recipe?
    Thanks 🙂

    • Gavin | Jessica in the Kitchen says:

      Hi Michaela! Hmm, we haven’t tried this yet we’re not sure on how to advise you.

  9. drielex says:

    5 stars
    i’ve been trying different recipe and this is the best ever classic fudgy brownies, it just perfect recipe 😍

  10. drielex says:

    5 stars
    finally found the perfect classic recipe of fudgy brownies😍

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Drielex! Thank you so much for reading and leaving such a nice comment!

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