The Best Fudgy Chewy Brownies

If you’re chasing that perfect brownie moment—crackly top, chewy edges, and a center that’s unapologetically fudgy—this is the recipe. These brownies hit that bakery-style sweet spot: rich chocolate flavor, glossy top, and a bite that bends before it breaks.

No complicated steps, no weird ingredients. Just a reliable, repeatable brownie that tastes like you “just happen” to be excellent at desserts.

Why You’ll Love This

These brownies are deeply chocolatey without being bitter, chewy without being dry, and fudgy without feeling underbaked—plus the crackly top is basically a flex you get for free.

Ingredients

1/2 cup (113 g) unsalted butter
2 oz (57 g) semisweet chocolate, chopped (or chocolate chips)
1 cup (200 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
2 large eggs, room temperature
1 large egg yolk, room temperature
1 1/2 tsp vanilla extract
3/4 cup (95 g) all-purpose flour
3/4 cup (75 g) unsweetened cocoa powder (natural or Dutch-processed)
1/2 tsp fine salt
1 cup (170 g) chocolate chips or chopped chocolate, divided

How to Make It

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy lifting.
In a medium saucepan over low heat, melt the butter and 2 oz chopped chocolate together, stirring until smooth and glossy. Take it off the heat and let it cool for 3–5 minutes (warm is good; hot is not).
Whisk in the granulated sugar and brown sugar until the mixture looks thick and shiny.
Add the eggs and egg yolk one at a time, whisking hard for about 30–45 seconds after each. This is where the crackly top magic starts. Whisk in the vanilla.
Sift in the flour, cocoa powder, and salt. Switch to a spatula and fold gently until you don’t see dry streaks—don’t overmix.
Fold in about 3/4 cup of the chocolate chips/chunks, saving the rest for the top.
Spread the batter into the prepared pan and smooth the surface. Sprinkle the remaining chocolate chips on top and lightly press them in.
Bake for 24–30 minutes, or until the edges look set and slightly pulled from the pan, and a toothpick comes out with moist fudgy crumbs (not wet batter).
Cool in the pan for at least 45 minutes. For the cleanest slices and max chew, chill for 1–2 hours before cutting.
Lift out using the parchment overhang, slice into squares, and try not to “accidentally” eat the edge pieces first.

Tips for the Best Results

Whisk the eggs and sugars well: That glossy, crackly top comes from dissolving sugar and aerating the eggs just enough.
Don’t overbake: Pull them when the center is set but still gives fudgy crumbs. They finish setting as they cool.
Measure flour correctly: Spoon and level (or weigh it). Too much flour = cakey brownies (and not in a cute way).
Cool completely before slicing: Warm brownies are delicious, but they’ll fall apart. Chill for sharp edges and chewy texture.
Use a metal pan if possible: It bakes more evenly and helps with those chewy edges.
Line with parchment: Easy lift, easy cleanup, and no heartbreak when you try to remove them.

Variations

Espresso boost: Add 1–2 tsp espresso powder to the cocoa/flour mix for deeper chocolate flavor (not coffee-flavored, just richer).
Walnut classic: Fold in 3/4 cup chopped toasted walnuts for crunch against the fudgy center.
Salted caramel moment: Swirl 1/3 cup thick caramel sauce into the batter before baking, then sprinkle flaky salt after cooling.
Double chocolate chunk: Swap the 2 oz melted chocolate for dark chocolate and use a mix of milk + dark chips for the fold-in.
Minty vibes: Add 1/2 tsp peppermint extract (go easy) and sprinkle crushed peppermint pieces on top.

Storage & Serving

Store brownies in an airtight container at room temp for up to 3 days, or refrigerate for up to 6 days for extra chew and a denser, fudgier bite. Serve slightly warm (10 seconds in the microwave) for gooey chocolate pockets, or chilled for that bakery-case firmness—both are elite.

FAQ

How do I know when fudgy brownies are done without overbaking?

Look for set edges and a center that’s no longer shiny-wet. A toothpick should come out with moist crumbs and maybe a little melted chocolate, but not streaks of raw batter. If you wait for a totally clean toothpick, you’ll land in dry brownie territory.

Why didn’t I get that crackly top?

The crackly top usually comes from whisking the eggs into the warm butter-sugar mixture long enough to dissolve some of the sugar and create that glossy batter. Also make sure your butter-chocolate mixture is warm (not hot), and don’t reduce the sugar—the shiny top likes sugar.

Can I use Dutch-process cocoa powder?

Yes. Natural cocoa tastes a bit sharper; Dutch-process is smoother and darker. Since this recipe doesn’t rely on baking soda for lift, either one works. If you want a deeper “boxed brownie” vibe (in the best way), Dutch-process is the move.

How do I make these brownies extra chewy?

Two things: don’t overbake, and chill before slicing. Chewiness really develops as the brownies cool and the sugars set. The brown sugar and extra yolk already help, so the biggest upgrade is letting them rest (even though it’s hard).

Can I double the recipe for a 9×13 pan?

Yes—double everything and bake in a 9×13-inch pan. Start checking around 28 minutes, but it may take 30–36 minutes depending on your pan and oven. You’re still aiming for set edges and a center that gives fudgy crumbs on a toothpick.