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Chewy Brownies from Scratch Easy Recipe for Fudgy Moist Perfection

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These chewy brownies from scratch deliver a fudgy, moist, and perfectly chewy texture with simple pantry ingredients. Perfect for potlucks, family gatherings, or a cozy treat.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 8×8 inch baking pan. Line it with parchment paper, leaving an overhang for easy lifting later.
  2. Melt butter and chocolate: In a microwave-safe bowl, combine unsalted butter and semi-sweet chocolate chips. Heat in 30-second intervals, stirring in between, until fully melted and smooth. Let it cool slightly (about 5 minutes).
  3. Mix sugars and eggs: In a large bowl, whisk together granulated sugar, brown sugar, and eggs until light and fluffy, about 2-3 minutes.
  4. Combine wet ingredients: Slowly pour the melted chocolate and butter mixture into the sugar-egg mixture while whisking gently. Add vanilla extract and espresso powder (optional).
  5. Whisk dry ingredients: In a separate bowl, sift together all-purpose flour, cocoa powder, and salt.
  6. Fold dry into wet: Using a rubber spatula, gently fold the dry ingredients into the wet batter until just combined. Do not overmix.
  7. Pour batter into pan: Spread evenly with the spatula, smoothing the top. Optionally, sprinkle extra chocolate chips on top.
  8. Bake: Place in the oven and bake for 25-30 minutes. Check at 25 minutes with a toothpick; it should come out with a few moist crumbs but not wet batter.
  9. Cool completely: Remove from oven and place on a cooling rack. Let brownies cool fully before cutting.
  10. Slice and serve: Use the parchment overhang to lift brownies out, then cut into 9 or 12 squares. Serve with vanilla ice cream or cold milk if desired.

Notes

Do not overbake to keep brownies chewy. Let melted butter and chocolate cool before mixing with eggs to avoid scrambling. Fold dry ingredients gently to prevent cakey texture. Cool brownies completely before slicing for best results. Optional espresso powder enhances chocolate flavor without coffee taste.

Nutrition

Keywords: chewy brownies, fudgy brownies, homemade brownies, easy brownies, chocolate dessert, scratch brownies, moist brownies

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