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
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.
WOW WOW WOW! I absolutely loved this recipe! Ive tried about 3 different recipes on the internet and this one was by far the best! The only thing i changed was instead of putting 3/4 cups of sugar, i put 1 cup. It came out perfect! Chewy, sweet, and chocolatey. Definitely going to make this for the rest of my life!:) GOOD JOB, and THANKS FOR SHARING!
Yay! I’m so glad you enjoyed them Ashley!! Thanks for the feedback and you’re most welcome!
I made this recipe a few hours ago and these brownies were amazing! I’m so happy with this recipe, thank you for sharing it!
Yay! Thanks for the feedback Mariah! So glad you enjoyed it!
I baked these yesterday and they were gone in less than five minutes. Damn savages. 🙁 I wish I would of have the foresight to hide me a couple. 😉 definitely give this recipe 5 stars. Awesome stuff. Thanks!
Hahaha! I’m so glad they enjoyed it though! I agree – next time make two batches so you won’t have to share 😉 . Thanks for the feedback Lima and you’re most welcome!
I LOVE fudgey brownies. But, when I followed the recipe it turned out more cakey and also not as dark as the ones in your pictures. What am I doing wrong?
Hi Rachel,
I’m not sure why! There are many things that could affect the cakey-ness but mostly probably if you didn’t use the oil to flour ratio. Did you measure out the flour using a scale or pack it in (which may have brought in more flour than needed)? It would be a bit difficult to guess what went wrong but I hope this helps!
These are sooooooo good!!! I’m 17 and this is the first thing i baked on my own, really easy instructions and soo worth the mess. Love it!
Hi Annissa,
Awesome! I’m so glad you enjoyed them and that it turned out well! Thank you for the feedback 🙂
Your recipe calls for sugar, what type of sugar? Caster? Can i use coarse/granulated sugar?
Hi Sam,
I used brown sugar.
Hi Jessica! I’ve made this recipe twice and they turn out great! but the only problem is that they are quite oily when I touch them and also they don’t seem to hold together tightly (… do you understand what i mean? )I’m not sure what I’ve gone wrong. I use rice bran oil for the first time and veg oil for the second time. Sorry for my bad english I’m not a native speaker.
Hi Minnie,
I can’t be 100% sure since I’m not in the kitchen with you but it seems like you might need to add a bit more flour to act as a binder/less liquid. Are you measuring them with a scale? That will give you the best measurement. I hope that helps!
I just made these for my dad for Father’s Day. Have to take them out of the oven in 10 minutes. They look and smell amazing already. I’m sure my family will love it!
Great! I hope you enjoyed them Adam! Thanks for the feedback 🙂 !
Made these exactly to your recipe and after almost an hour in the oven at 325 they still weren’t done 🙁 I’ve never had a problem making brownies before.
Hi Hannah,
I’m not sure what went wrong and I can’t be 100% sure since I’m not in the kitchen with you. Is your oven temperature accurate? Did you open it while it was baking? Did you measure out your ingredients to ensure you didn’t accidentally put in more liquid? I would love to help!
This recipe is suberb and makes the BEST brownies I have ever tasted. Some comments indicate that brownies took longer to bake since the inside was raw. This happened to me but ONLY because my pan was not the exact dimensions mentioned in the recipe. My dish was a bit smaller and deeper and so naturally my brownies would take a bit longer. However it only took an extra 10 mins in the oven. I did use melted SWEET baking chocolate instead of the chocolate chips and then I added chocolate chips as indicated. Really delicious recipe!!!!
I baked them at the exact temperature in the recipe and followed everything exactly method wise except for the size of my dish. Ii baked on the lower shelf in my oven. If brownies are not baking in the time in the recipe (and assuming one used the exact amounts of ingredients as well), definitely check your temperature and the PAN you are baking in.It plays a role.
Hi Ivy,
I’m so glad you enjoyed my brownies! I want to thank you in particular for your feedback re the pan size, and that hopefully those who had any difficulty would also take that into consideration since it does play a VERY large role in following the recipe. Thanks again!