The brownies of your dreams! Thick, chewy, chocolatey, and extra fudgy with a crinkle top. These brownies are super easy to make with ingredients you likely already have in your pantry. All you need is 10 minutes of prep time. So much better than boxed brownies!
Boxed brownies are hard to beat, but trust me, these brownies are the best! The cocoa powder adds so much chocolate flavor, and two types of sugar balance out the bitterness of the cocoa without being overly sweet. The perfect ratio of wet to dry ingredients is what makes these brownies fudgy and chewy (just like boxed brownies) versus cakey. All you need is 10 minutes and one bowl to mix together the ingredients. No need to pre-mix the dry ingredients together first. Simply add the dry ingredients to the same bowl as the wet ingredients and you’re good to go.
The inspiration to share my brownie recipe stemmed from Sunday Night dinner celebrating my friends birthday at our favorite restaurant (Kona Grill). After dinner, our server brought a stack of brownies with ice cream for dessert, and right away, Nate asked me to make him brownies at home. So I figured why not also share my recipe with all of you! I have a couple brownie recipes on my website (Peanut Butter S’mores Brownies and Peppermint Mocha Brownies), but not my regular brownie recipe. So, here it is!
Butter. I’m like a broken record, but I always use salted butter when baking or cooking.
Vegetable oil. In addition to the butter, oil helps to make the brownies chewy and fudgy.
Sugar. I like to use both granulated and brown sugar when baking because they offer different flavors and textures.
Eggs. This recipe calls for 4 eggs. It may seem excessive, but it’s not.
Vanilla extract. If you don’t have any one hand, just skip it.
All-purpose flour. Make sure you spoon and level the flour into your measuring cup, so you don’t end up with too much flour, resulting in dry brownies. No one wants that.
Unsweetened cocoa powder. I use Hershey’s Cocoa 100% Cacao.
Salt. To balance out the sweetness.
Instant espresso powder. I like to add a teaspoon of instant espresso powder to chocolate desserts to intensity the chocolate flavor. It will not make the brownies taste like coffee. If you don’t have any or want to skip it, your brownies will still taste great!
More delicious brownie recipes!
Best Chewy Fudgy Brownies
- 3/4 cup butter
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1 1/4 cups packed brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon instant espresso powder (optional)
- flakey sea salt for sprinkling (optional)
- Preheat the oven to 350 degrees F. and line a 9×13 inch baking dish with parchment paper or grease the dish with cooking spray.
- Melt the butter in the microwave or on the stovetop until melted and hot. Pour the butter into a large mixing bowl. While still hot, add the granulated and brown sugar to the butter and whisk well for about one minute. Add the eggs and vanilla and whisk for another minute until lighter in color.
- Add the flour, cocoa, salt and espresso powder to the mixing bowl with the wet ingredients. Use a sturdy spoon to fold the dry ingredients into the wet ingredients until just combined. Don't overmix.
- Transfer the batter to the prepared baking dish and smooth into an even layer. Bake for 25-30 minutes or until a toothpick comes out with crumbs and not wet batter. If you want a gooey brownie, bake for 25 minutes. For a more set brownie (like you see the pictures), bake for 30 minutes.
- Let cool in the pan. If you used parchment paper, use the parchment paper to lift the brownies out to slice. If not, slice in the pan and enjoy!