Why These Fudgy Chewy Brownies Always Go Viral

Some brownies are cute. These are legendary. The kind with a shiny, crackly top, an ultra-fudgy middle, and chewy edges that mysteriously disappear first.

This is the no-drama, one-bowl-ish brownie recipe people make once… then immediately send to the group chat. Let’s get you that “wait, you MADE these?” moment.

Why You’ll Love This

They hit the perfect viral trifecta: glossy top, fudgy center, and chewy bite—without fancy ingredients or a mixer. It’s the brownie that tastes like a bakery box but bakes like a weeknight recipe.

Ingredients

1/2 cup (113g) unsalted butter
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
2 large eggs, room temperature
1 large egg yolk, room temperature (for extra chew)
2 teaspoons vanilla extract
3/4 cup (75g) unsweetened cocoa powder (natural or Dutch-process)
1/2 cup (65g) all-purpose flour
1 tablespoon cornstarch (secret weapon for chewy)
1/2 teaspoon fine salt
3/4 cup (130g) chocolate chips or chopped dark chocolate (plus extra for the top, optional)

How to Make It

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving a little overhang for easy lifting. Lightly grease the parchment.
Melt the butter in a medium saucepan over low heat (or in a microwave-safe bowl). As soon as it’s melted, remove from heat so it doesn’t get too hot.
Whisk in granulated sugar and brown sugar until glossy and smooth, about 30–45 seconds. This helps create that crackly top.
Add eggs and egg yolk, one at a time, whisking vigorously after each. Whisk in vanilla. Keep whisking for about 1 minute until the batter looks thicker and satiny.
Sift in cocoa powder, flour, cornstarch, and salt (or sprinkle evenly, then whisk). Stir until just combined—no dry streaks.
Fold in chocolate chips/chopped chocolate. If you want the “viral” look, save a small handful to sprinkle on top.
Pour batter into the pan and smooth the top. Sprinkle the reserved chocolate over the surface, if using.
Bake 22–28 minutes. Start checking at 22: the edges should look set, and the center should look slightly underdone but not raw. A toothpick should come out with thick, fudgy crumbs (not clean).
Cool completely in the pan for maximum fudginess (at least 1 hour). Lift out using parchment, slice, and try not to “taste test” half the tray.

Tips for the Best Results

Don’t overbake. Brownies keep cooking as they cool. Pull them when you still see fudgy crumbs on the tester.
Whisk the sugar + butter well. That glossy mixing moment is what helps you get the shiny, crackly top.
Use room-temp eggs. They blend smoother, which improves texture and helps with that signature brownie sheen.
Measure flour correctly. Spoon into the measuring cup and level off. Too much flour = cakey brownies (not today).
Line the pan. Parchment overhang makes it easy to lift and slice clean squares.
Let them cool. Warm brownies are delicious, but cooled brownies are fudgier and slice like a dream.
Want extra chew? Chill the cut brownies for 30 minutes. It sounds random, but it’s a texture glow-up.

Variations

Walnut era: Fold in 1/2 cup chopped walnuts or pecans for crunch against the fudgy center.
Espresso boost: Add 1 teaspoon espresso powder to the cocoa/flour mix for deeper chocolate flavor (not coffee-tasting, just richer).
Salted top: Sprinkle flaky sea salt right when they come out of the oven for that sweet-salty bakery vibe.
Double chocolate: Use a mix of semi-sweet and dark chocolate chunks, and add a swirl of chocolate hazelnut spread on top before baking.
Gluten-free swap: Use a 1:1 gluten-free baking flour blend. Keep the cornstarch, and don’t overbake.

Storage & Reheating

Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week for extra-fudgy texture. To reheat, microwave a square for 8–12 seconds for that just-baked softness (especially elite with a scoop of ice cream).

FAQ

How do I get that shiny, crackly top that “viral brownies” always have?

The crackly top comes from properly dissolving the sugars and whipping some air into the batter. Whisk the melted butter with both sugars until glossy, then whisk the eggs in vigorously (about 1 minute). Also, don’t reduce the sugar—it’s part of the chemistry here.

Why are my brownies cakey instead of fudgy and chewy?

Usually it’s too much flour or overbaking. Measure flour by spooning and leveling (or weigh it), mix only until combined, and pull the pan when the center still looks slightly underdone with fudgy crumbs on the toothpick.

Can I use Dutch-process cocoa powder?

Yes. Dutch-process makes the brownies taste deeper and smoother. Natural cocoa works too and tastes a bit brighter. Since this recipe doesn’t rely on baking soda for lift, either cocoa is totally fine.

What pan size should I use if I want thinner brownies with more chewy edges?

Use a 9×9-inch pan and start checking around 18–22 minutes. They’ll be thinner, a little less fudgy in the center, and you’ll get more of that chewy edge-to-center ratio.

Can I freeze these brownies and still keep them fudgy?

Absolutely. Cool completely, slice, then wrap each square in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw at room temp for about 45–60 minutes, or microwave from frozen in 10-second bursts until just soft (don’t overheat or they’ll dry out).