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Perfect brownies stacked on a white plate.
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4.86 from 7 votes

Fudgy and Chewy Brownies Recipe

Fudgy, chewy, chocolatey and so moist brownies! Absolute perfection.Take them over the top, serve warm with a scoop of vanilla ice cream.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Brownies / Bars, Dessert
Cuisine: American
Keyword: brownies, chewy, fudgey, perfect
Servings: 9
Calories: 506kcal
Author: Leigh Harris


  • 1 cup Semisweet chocolate chips
  • 6 oz Unsalted butter, cut into pieces
  • 4 ounces Unsweetened Chocolate, chopped
  • 1 1/2 cups Granulated Sugar
  • 3 large Eggs plus 1 Egg yolk
  • 1 teaspoon Vanilla extract
  • 3/4 cup All-Purpose Flour
  • 1/4 teaspoon Salt


  • Preheat the oven to 350°F. Grease an 8×8-inch metal baking pan with non-stick baking spray.
  • In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second sessions, stirring between each session, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
    1 cup Semisweet chocolate chips, 6 oz Unsalted butter, cut into pieces, 4 ounces Unsweetened Chocolate, chopped
  • In a large bowl, use an electric mixer to beat the eggs, egg yolk, and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract.
    1 1/2 cups Granulated Sugar, 3 large Eggs plus 1 Egg yolk, 1 teaspoon Vanilla extract
  • Stir in the cooled chocolate mixture with a rubber spatula.
  • Add the flour and salt, folding gently until combined.
    3/4 cup All-Purpose Flour, 1/4 teaspoon Salt
  • Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake.
  • Let cool to room temperature before slicing.


Use a metal baking pan. Glass and ceramic take longer to heat up and will prevent the center of the brownies from cooking before the edges become hard and overbaked.
When adding the flour and salt, fold them in gently. DO NOT OVERMIX.
Pull the brownies out of the oven when you have just a few moist crumbs on a toothpick inserted into the center. You don't want to overbake the brownies.
When Doubling this Recipe - Bake in a 9x13 metal pan for the same amount of time.
Storage - Place the completely cooled brownies in an airtight container and store them at room temperature or in the refrigerator for up to 4 days.


Calories: 506kcal | Carbohydrates: 56g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 104mg | Sodium: 96mg | Potassium: 257mg | Fiber: 4g | Sugar: 41g | Vitamin A: 572IU | Calcium: 41mg | Iron: 4mg