Name: Best Ever Chewy Fudge Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup butter (melted); 3/4 cup white sugar; 2 eggs; 1 tsp vanilla extract; 1/2 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/4 tsp baking powder; 1/4 tsp salt; 1/4 cup milk chocolate chips; 1/2 cup chopped walnuts (optional)

Are you looking for a recipe that’ll give you the best, most chewy fudge brownies ever? This is the one you’ll need.

It’s super easy to make and uses simple ingredients that are likely already in your pantry.

A Stack of Chewy Fudge Brownies Serrved with a Glass of Milk

Once you bite into these chewy, rich, fudgy brownies, you’ll never go back to the premade box again.

WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox.

	Notice: JavaScript is required for this content.

Plus, there’s just something so rewarding about making your own brownies from scratch. (And you can customize them, too!) Add whatever you like to make your taste buds tingle.

Now, let’s check out these chewy fudge brownies!

Fudgy, Chewy Brownies

I don’t know about you guys, but when I want brownies, I want them made a very specific way.

Namely, I want them super rich, extraordinarily chocolatey, and delightfully fudgy. You know what I mean when I say “fudgy,” right? It isn’t just about the chocolate.

“Fudgy” means the brownies are thick, soft, chewy, and melt-in-your-mouth incredible. In fact, I’d argue that “fudgy” is more of a texture than a taste.

And these fantastic, easy-to-make brownies check all those boxes.

Not to mention, anyone – beginner baker or experienced pro – can make them. Oh, and everyone will enjoy them (if you choose to share, that is).

Chewy Fudge Brownies Ingredients - Butter, Sugar, Eggs, Vanilla Extract, Flour, Cocoa Powder, Baking Powder, Salt, Milk and Chocolate Chips

Brownie Ingredients

You probably have everything you need to make these brownies in your kitchen right now. (Except maybe the optional walnuts.)

These few ingredients are all it takes:

Butter. Stick to real butter for this recipe. Don’t substitute margarine or oil. Butter is the only ingredient that’ll give these brownies that rich, indulgent flavor.

Sugar. Plain white, granulated sugar works just fine.

Eggs. Two large eggs work best. They add moisture and air to the batter and help the brownies rise.

Vanilla extract. Vanilla will give you that bit of extra warmth and flavor.

Flour. Stick to all-purpose for best results.

Unsweetened cocoa powder. Remember to get unsweetened cocoa powder. It’ll give you all the chocolatey flavor you want without making the brownies too sweet.

Baking powder. Baking powder is the leavening agent for this recipe.

Salt. Salt acts as a flavor enhancer.

Milk chocolate chips. For extra chocolatey chocolate brownies.

You can also add chopped walnuts or another favorite nut. They add a delightful nuttiness, but honestly, I typically leave them out.

As I mentioned, I want super fudgy brownies. And walnuts add a bit of crunchiness that takes away from my soft, chewy masterpiece. Still, feel free to add them if you like.

How to Make the Best Ever Chewy Brownies

Follow these steps to make chewy brownies:

WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox.

	Notice: JavaScript is required for this content.

1. Prepare. Preheat oven to 350 degrees Fahrenheit. Then, grease an 8×8-inch baking pan with butter.

2. Make the batter. Combine the melted butter, sugar, and vanilla in a large bowl. Use a mixer to beat the eggs for 5 seconds.

Mix the dry ingredients in a separate bowl. (Flour, cocoa powder, baking powder, and salt.) Then, stir the dry mixture into the wet (egg) mixture until well blended.

Then, add the chocolate chips and walnuts.

3. Bake. Spread the batter evenly into the greased pan, and bake for 30 minutes. Use the toothpick test to check for doneness.

4. Cool, serve, and enjoy. Let the brownies cool in the pan before cutting them. Then, serve and enjoy!

Tips & Tricks for Making the Best Fudge Brownies

Remember these final tips when preparing and baking your brownies:

Don’t overmix the batter. If you do, the brownies will come out tough.

Melt the butter. Don’t add the butter to the batter cold. Be sure to melt it first.

Let the eggs warm to room temperature. Furthermore, set the eggs on the counter about an hour before baking.

Don’t overbake! The toothpick test is a great indicator of doneness. When you insert it into the center, it shouldn’t come out totally clean. Instead, it should have a few moist crumbs clinging to it.

Variations

You can create lots of fun variations for this recipe. Here are some of my favorites:

Add mix-ins to the batter. Mix in some peanut butter, peanut butter chips, pecans, walnuts, etc. Or mix and match a few of your favorites.

Ice the brownies. Use the frosting of your choice. If you mix chocolate chips into the batter and ice the brownies with chocolate fudge icing, you can create triple chocolate brownies.

Top with ice cream. Just the thought of this rich, fudgy brownie with ice cream on top makes me want to make another batch.

Make it dairy-free. Simply replace the butter with vegetable oil. You could even lower this to 1/2 cup sugar. Still delish!

How to Store

To store these brownies, wrap them tightly in plastic wrap or aluminum foil. Then, store them at room temperature for 3 to 4 days.

If you have an airtight container, that works, too.