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.
Not entirely sure what happened but I followed this recipe to a T and baked to
The time and when the brownies came out the middle collapsed. I ran out of parchment so I used foil. Is that why it wasn’t fully cooked in the middle?
Hi Alicia,
I can’t be 100% sure what went wrong since I’m not in the kitchen with you…did you use the same pan dimensions as in the recipe and did you measure the ingredients? The foil wouldn’t have made a difference as long as you used only foil as opposed to foil and parchment paper. Based on the middle collapsing, you may have over beat the ingredients which would have incorporated too much air into the brownies while baking, but again I am just guessing since I wasn’t there with you.
made a batch today and it was AWESOMEE. thanks alot for the recipe! my husbands colleagues loved them! They were gone in 15 mins and he didn’t even get to taste them!
So glad he enjoyed them Sara! Thanks so much for the feedback!
Can I use normal Cadbury Milk Chocolate as the base?
Hi Julie,
I’m couldn’t be 100% sure it would work because it might be too sweet for the brownies, but you could try it! Let me know how it works out!
Honestly not sure whether mine turned iut okay or not. 🙁 it just came out of the oven, baked it 160 Degree Celsius for 45 mins because it was still wobbly during 35 mins and till now I’m not sure whether its fully cooked 🙁 the middle also sunken in.
Hi Julie,
Oh no! I actually made this recipe the other day and they turned out perfectly fine, so I’m not sure why they didn’t work for you! Did you follow everything according to the recipe including the pan size?160 degrees doesn’t equal 325 degrees exactly so that could’ve also affected it. Maybe it was because of the Cadbury chocolate since it’s very milky and liquid-y itself. Let me know if it worked out in the end!
Wow! These brownies look beautiful! I’ve always wanted to make brownies with a nice crackly top, and these look amazing!!!!!!!!! Would it be possible to use cocoa powder instead of melted chocolate? Would I have to add more liquid if I do so? If I can’t, I’ll just follow the recipe, but I’d really like to know! Thanks! 🙂
Hi Lucy,
Thank you! No you can’t substitute cocoa powder. I hope you enjoy!
why say to weight it and then only post it in US measurements? That’s kinda setting people (especially newbies to baking) up to fail…I am totally aware of baking converters but still, that’s more work (for both you and the people you shared this with). Didn’t you have to convert it to US? why make us convert it back?
I did make these and they were great btw. Thanks for the recipe
Hi J,
Thank you for your feedback! I’ve updated the notes to reflect weight conversions. Glad you enjoyed the brownies and you’re welcome! The first time I made this recipe was about 5 years ago from scratch and had never used a scale so no I never had to convert it “back”. I only weighed it out for my readers.
Hi, did you melt the coconut oil or use in solid form and cream it? Also is that fan assisted oven temperature? Thanks
Hi Emma,
I used coconut oil that was already in liquid form. I’ve made this brownie recipe in different ovens so I’m not sure how to answer your second question. I hope that helps!
Are they supposed to test runny
Help. Beautiful. Not sure they’re done. Used a glass foil lined 8×8. Mine look twice as thick. Hmmmm
Hey Candace,
Wait until they are fully cooled and then test them. The residual heat continues to set the brownies while they cool. I’m not sure why yours is twice as thick; did you add anything or use self-rising flour by chance? If you followed everything and your oven temperature is accurate you should be fine! Enjoy!
Is it important to add water? Can I add 1/4 cup of cocoa powder to balance the sweetness? Original recipe is too sweet to my family’s taste. It is easy and convenient to make with this recipe. I add a little orange zest and it goes very well.
Hi Frances,
The water is important. I haven’t tried adding cocoa powder but you can try it and let me know how it goes. Love that you added orange zest!