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If you like your brownies fudgy, then these Chewy Fudgy Brownies are for you. Rich chocolate brownies with a gooey inside and chewy top crust make these irresistible. Perfect for family brownie night or a large party, this recipe is a must-try!

Now I am not a brownie snob…put me in front of a brownie and watch it disappear. BUT, I can be wooed to another table if there are rich ooey-gooey chewy fudgy brownies being served up. We’re talking stick-to-the-fork melt-in-your-mouth eat-the-whole-pan kind of goodness. When fudge marries chocolate cake, this is what you get.

I’ll be honest, sometimes it’s just easier to whip up a batch of brownies from a box, but when the mood strikes, and you need to get rid of that butter taking up space in your fridge…make these brownies. Not just any brownies. The ultimate chewy fudgy brownies.

These are easy to make and definitely a crowd pleaser!

So what makes brownies fudgy anyway?

Fat. Plain and simple. In this case butter fat and cocoa. A higher fat-to-flour ratio makes them fudgy rather than cakey. If you don’t want your brownies to be fudgy then you can see yourself to the door. Ahem, I mean add more flour. Cakey brownies are good too right? Right.

Tools you need to make Chewy Fudgy Brownies:

Mixing Bowls
Stand Mixer. You’ll want to use the whisk attachment. You can also use a Hand Mixer.
Baking Pan. This should be 8″ x 8″. You can use a 9″ x 9″ pan, but you’ll need to adjust the baking time.
Sifter. You’ll need a fine mesh sifter to sift the cocoa, sugar and four together.

Ingredients needed to make Chewy Fudgy Brownies:

Butter. Use a good quality butter. I prefer Kerrygold Irish Grass-Fed butter, see why.
Dark Brown Sugar.
Granulated Sugar.
Eggs. The chicken variety.
Cocoa. 100% natural & unsweetened.
Dutch-process cocoa. 100% natural & unsweetened. I prefer Ghirardelli Dutch Cocoa for the best flavor.
Vanilla. A high-quality pure vanilla extract goes a long way in this recipe. Don’t use artificial vanilla. Vanilla enhances chocolate by adding creaminess, balancing sweetness, and countering acidity and bitterness.
Einkorn Flour. I prefer Jovial Einkorn Flour. You can also use regular all-purpose flour.
Salt. Because salty and sweet just go together.
Cinnamon. The sweet and woody taste of cinnamon goes quite well with chocolate.
Flaked Sea Salt. This is optional to sprinkle on top.

How to make Chewy Fudgy Brownies:

Preheat oven to 300°.
Grease and flour an 8” x 8” square pan.
- Note: if you don’t have an 8” x 8” pan you can also use a 9” x 9” pan, but you will need to reduce your baking time accordingly.
- Pro Tip: You can also line your pan with parchment paper rather than greasing and flowering, which will make it easy to lift the brownies out and cut them. Then you can arrange them on a decorative plate or platter.
In a large bowl sift together the sugar, cocoa, Einkorn flour, and salt. I know I know…sifting is such a pain. (You can skip this part, but it really does help everything combine smoothly). Once sifted, set the dry ingredients aside and move to the next step.
In a stand mixer with whisk attachment beat the eggs on medium-high speed until light yellow and fluffy.
Slowly add the dry ingredients. Follow with the melted butter and vanilla and mix (on low speed) to combine. Be careful not to overmix.
Use a spatula and scrape all that gooey chocolate into your pan. Slide it into the oven and bake for 50-60 minutes, or until a toothpick comes out (mostly) clean.
Let them cool for a few minutes then cut your squares while the brownies are still warm, which will give you a cleaner cut. Then let them fully cool before eating.
Optional: sprinkle a little sea salt on top for an extra punch of salty to counter the sweet fudginess.

What is the best pan to make Brownies in?

I don’t think there is really a right answer to this. It is more about your personal preference for baking, presentation and cleanup.

Aluminum:

This is the ideal material for baking because it is an efficient heat conductor, and your brownies will bake evenly throughout. Most professionals will use aluminum. My only gripe about aluminum is that everything sticks more, so if you are using this type of pan be sure not to skip the greasing and flouring phase of the recipe or use the parchment paper method. I prefer Fat Daddio’s for aluminum baking pans. They are thick, anodized and made in the USA.

Glass:

Glass pans are like insulators. They take longer to heat up and then retain the heat longer after you take them out of the oven. Because of this, the brownies may take longer to be fully done in the center. You will be leaning more towards the 1 hour + bake time and don’t be surprised if your edges are a bit chewy. (Although that can be a good thing with brownies). Also, be aware that most glass pans have tapered sides not straight, so your edge pieces will reflect that when you cut them. I do like glass pans for easy cleanup, you can throw them in the dishwasher and be done.

Stoneware:

A beautiful stoneware dish is great for straight out of the oven presentation, however they are also the trickiest to understand. Depending on how your stoneware was made (mold or hand-thrown) will determine how many air pockets are in the dish, which will affect the rate of heat transfer. If you are using this type of pan I suggest checking the brownies after 45 minutes and adjusting from there. Most stoneware is dishwasher safe making cleanup easy, so this is also worth considering.

What is the toothpick test method?

Insert the toothpick into the center of the brownies. How clean it comes out will give you a good indication of how done they are. If it comes out with wet batter, keep baking. If it comes out with some wet crumbs stuck to it, you may want to bake a few more minutes. Typically, the brownies are done when the toothpick comes out completely clean, but since these are supposed to be gooey chewy fudgy brownies it is ok if there are still some wet crumbs. This will especially be the case if you used a glass or stoneware pan for baking.

Can I substitute the butter for coconut oil?

Yes, coconut oil can be substituted in this recipe with a 1:1 ratio. Since we are using melted butter to begin with, melted coconut oil will blend just as easily. Just know that the flavor will be a bit different.

How to store Chewy Fudgy Brownies:

You mean you didn’t eat them already? Covered with plastic wrap they can be left at room temperature for a couple of days. After that, I recommend storing them in the refrigerator (seriously? you have leftovers?).

More decadent desserts to try: