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Chewy Brownies on White Parchment Paper
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The BEST Chewy Brownie Recipe

This is the BEST Chewy Brownie Recipe with gooey, chewy inside and crispy outside brownies that have rich chocolate flavor. They're even better than brownies from a box mix!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings 24 servings
Calories 238kcal

Ingredients

Instructions

  • Preheat the oven to 350F. Line a 9 by 13-inch baking dish with a piece of parchment paper so that it hangs over 2 sides (so you can lift out the brownies later). Spray the inside with cooking spray.
  • Whisk together the cocoa powder, espresso, and boiling water in a large bowl.
  • Add the chopped chocolate and whisk until melted. Whisk in the butter and oil, and then cool until lukewarm.
  • Whisk in the eggs, egg yolks, and vanilla until smooth. Whisk in the sugar.
  • Stir in the flour, salt, and baking soda until just combined. Stir in the nuts if using.
  • Pour the batter into the prepared dish and bake until a toothpick inserted inside comes out moist with a couple crumbs, about 30 to 40 minutes. Be careful not to over-bake.
  • Cool completely before cutting (they will be gooey!).

Notes

  • Recipe adapted from the recipe for Chewy Brownies in The Best of America’s Test Kitchen 2011, Boston Common Press (2010).
  • If you only have Dutch-processed cocoa powder on hand, you can use that instead, but omit the baking soda.
  • I’ve also tried this recipe with vegetable oil and avocado oil (instead of canola oil), and they both work fine.

Nutrition

Serving: 1brownie | Calories: 238kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 84mg | Potassium: 99mg | Fiber: 2g | Sugar: 21g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg