Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Stacked brownie squares showing dark chocolate centers and thin crackled tops.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fudgy Chewy Brownies

Recipe by Lisa Marie Cimini

Deeply chocolatey with a dense, fudgy center and satisfyingly chewy edges, these homemade brownies combine melted semisweet chocolate, Dutch-process cocoa, and chocolate chips for rich flavor in every bite. A short batter rest helps the ingredients settle before baking.

  • Total Time45 to 55 minutes, plus cooling
  • Yield16 brownies 1x

Ingredients

Units Scale

Wet Ingredients

  • 113 g unsalted butter
  • 50 g semisweet chocolate wafers, chopped
  • 275 g granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract

Dry Ingredients

  • 60 g Dutch-process cocoa powder
  • 75 g all-purpose flour
  • 1/2 tsp fine sea salt

Mix-Ins

  • 56 g semisweet chocolate chips or chopped chocolate

Instructions

  1. Preheat the oven. Preheat the oven to 350°F (175°C). Lightly grease an 8 x 8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
  2. Melt the butter and chocolate. Combine the butter and chopped semisweet chocolate in a small saucepan over low heat. Stir until smooth.
  3. Mix the wet ingredients. Pour the warm chocolate mixture into a large bowl. Add the sugar and whisk vigorously for about 1 minute. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla until the batter looks smooth and glossy.
  4. Add the dry ingredients. Sift the cocoa powder over the bowl, then add the flour and salt. Fold gently with a spatula just until no dry streaks remain. Do not overmix.
  5. Fold in the chocolate chips or chopped chocolate until evenly distributed.
  6. Rest the batter. Let the finished batter stand at room temperature for 10 minutes.
  7. Fill the pan. Spread the batter evenly in the prepared pan, smoothing the top and pushing it into the corners.
  8. Bake for 20 to 30 minutes. Begin checking at 20 minutes. The brownies are ready when the edges look set and a toothpick inserted near the center comes out with several moist crumbs but no wet batter. The center should be just set and may look slightly softer than the edges.
  9. Let the brownies cool completely in the pan before using the parchment to lift them out. For the cleanest squares, use a sharp knife and wipe the blade clean between cuts.
  10. Optional to add chopped walnuts

Notes

Pan: An 8-inch light-colored metal pan works best for these brownies. A different size will change the thickness of the brownies and may change the baking time.

Doneness: Look for set edges and a center that no longer looks wet. A toothpick inserted near the center should come out with moist crumbs. If you hit melted chocolate, check another spot.

For clean cuts: Let the brownies cool completely before lifting them from the pan. Use a sharp knife and wipe the blade clean between cuts.

Serving warm: If you like your brownies warm, heat an individual square for just a few seconds before serving. A scoop of vanilla ice cream on top never hurts.

Storage: Let the brownies cool completely before putting them in an airtight container. Keep at room temperature for up to four days, with parchment between layers.

Freezing: Wrap individual squares or the whole slab tightly and freeze for up to three months. Thaw at room temperature, then warm slightly if you like.

  • Prep Time: 15 minutes
  • Cook Time: 20 to 30 minutes

Find it online: https://myweatheredtable.com/fudgy-chewy-brownies/