Best Chewy Fudgy Homemade Brownies Recipe
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Best Chewy Fudgy Homemade Brownies Recipe is a fudgy chocolate brownie that’s moist and decadent. Chewy, Gooey, Super chocolatey!
If you thought you couldn’t make fudgy brownies without a box mix…you were wrong.
Isn’t everyone always looking for the perfect brownie recipe? One that has rich dark chocolate? Or one that’s chewy? Or, one that’s cakey or crusty on top? With nuts? without nuts? With frosting, without frosting? Even in the same batch of brownies, you may prefer the corner piece or a piece out of the center. There are probably as many ideal brownies as there are people, each having a distinct preference.
For these reasons, I set out on a mission to find the perfect brownie. I have series on Cobblers and Pound Cakes on Call Me PMc where I have tested various cobbler and pound cake recipes. It occurred to me to do the same with brownies. This is the first in that series. I’ll admit The Best Chewy Fudgy Homemade Brownies Recipe will be hard to beat!
Best Chewy Fudgy Homemade Brownies Recipe
The Best Chewy Fudgy Homemade Brownies Recipe is dense and rich. I used good quality semi-sweet chocolate chips. They are chewy around the edges that baked against the pan while having a gooey, soft, fudgy inside with the perfect crackly crust on top. In the words of Big Daddy, “They’re velvety, but light.”
As well, these brownies are quick and easy to whip up. They are made with basic ingredients you probably keep in the pantry. Therefore, they do not require a special trip to the grocery store or unique ingredients.
You may enjoy these brownies as well
For best results for clean-cut brownies, allow the brownies to cool completely. Use a long serrated knife or chef’s knife. And, wipe the knife after each cut.
The Best Chewy Fudgy Homemade Brownies Recipe
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 1 and ½ cups granulated sugar
- 2/3 cup butter cubed (salted or unsalted can be used, your preference)
- 1/4 cup water
- 3 cups semi-sweet chocolate chips divided
- 4 large eggs at room temperature
- 2 teaspoon pure vanilla extract
- 1 and ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325 degrees F.
- Either grease a 9×9-inch baking pan with solid vegetable shortening or spray with a non-stick spray. If you plan to take these somewhere to serve, I recommend lining the pan with parchment paper (spray or grease the parchment paper as well) allowing a few inches to over-hang the sides to use as handles to remove the brownies from the pan.
- In a large saucepan, bring sugar, butter, and water to a boil.
- Boil for 2 minutes until sugar is dissolved, stirring constantly.
- Remove from heat and stir in 2 cups chocolate chips. Stir until melted.
- Allow to cool 20 minutes.
- Whisk beaten eggs and vanilla into chocolate mixture.
- In another bowl, combine flour, soda, and salt.
- Whisk flour mixture into chocolate and egg mixture.
- Whisk, by hand, until combined
- Fold in 1 cup chocolate chips.
- Pour into prepared pan and bake 40 minutes at 325 degrees F.
- Cool completely in pan on wire rack before cutting for cleaner slices.For recipe tips, read post above.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
So, quick question, I decided to be extra and browned my butter, then did the rest of the steps and now I have a weirdly kind of grainy thick chocolate mixture? Like it doesn’t act like melted chocolate and kind of gloops together.
That’s odd, mine didn’t do that, but I’m tring to figure out why browning butter might do that to the mixture.