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)
- 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.
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.
Can I swap the coconut oil with veg oil?
Hi Rachel, yes you can. Thank you so much for reading!
Hey Jessica!!! These look amazing! Curious if you think it would be possible to veganize these while keeping them as delicious as possible.
Hi Mia! We actually have a really good vegan brownie! Here is the link https://jessicainthekitchen.com/vegan-chocolate-chewy-fudgy-brownies/
I hope this helps!
I am interested in making the Vegan Chewy Brownies but in reviewing the recipe I see it includes eggs. How can this recipe be vegan if it includes eggs?
Hi Andrea the site started off as a vegetarian site but we changed years ago to vegan. Here is the vegan version https://jessicainthekitchen.com/vegan-chocolate-chewy-fudgy-brownies/
I hope this helps
You can make a flaxseed egg from ground flaxseed and water. Just google for the appropriate amounts and instructions. It’s super easy
Can these be made using gluten free flour??
Thanks so much for reading Cheryl! We have an almond flour brownie recipe that’s gluten free if you prefer. here is the link https://jessicainthekitchen.com/vegan-almond-flour-brownies-gluten-free-fudgy/
Hi thanks for sharing the vegan brownie recipe can that be done with real eggs?
Hi Cheryl this was done from our vegetarian days, sorry about that we have veganised these recipes and they are much more current on the website.
Dannnnng. These are DANGEROUSLY good. I used salted caramel chips as the mix-in. Should these be kept in the fridge (assuming they last more than a day)?
Thanks so much! We usually zip lock them on the counter then freeze them if it actually lasts long. I hope this helps!
I hate to be the person who tweaks ingredients in recipes, but I swapped out the coconut oil and ap flour with regular vegetable oil and gluten free flour due to allergies and my goodness, these are the best brownies I’ve ever had. They are so gooey and perfectly crispy on the top! Everyone who tried them loved them!!
Wow Grace thanks so much for the review! We’re happy to know that those swaps worked!
Wonderful recipe and addicting! Thank you!!