If you love brownies, you already know there are many different types.

If you love brownies, you already know there are many different types. There’s the fudgy brownie, crinkle top brownies, and even homemade better than box brownies. Beyond brownies, if you crave a rich dessert, you might also enjoy making a decadent homemade chocolate cheesecake from scratch. But there’s also a chewy brownie, and I’m going to show you how you can make one today using a simple technique. You can use this to make any brownie batter a chewy one.

What You Need

• Melted butter
• Vegetable oil (or any flavorless oil like canola oil, sunflower oil)
• Brown sugar (dark brown sugar for more caramel flavor)
• White sugar
• 4 whole eggs
• Vanilla extract (a generous splash)
• Unsweetened cocoa powder (good quality)
• Plain flour
• Salt
• Bittersweet chocolate bar, chopped into chunks

How to Make It

1. First off, we’re going to mix together all our wet ingredients. Into a nice big bowl, add the melted butter, a little bit of vegetable oil, brown sugar, white sugar, four whole eggs, and a generous splash of vanilla extract.
2. Now for the secret weapon to make the chewiest brownie: an electric mixer. You can use a stand mixer or a hand mixer. Put it into your mix on high speed and let it beat for around five minutes or so. You want this mix to get really thick, pale in color, and nice and bubbly. What we’re going for here is a nice thick texture.



3. If you’re wondering if you can do this by hand, yes you can, but without the power of an electric mixer, it’s going to be hard to get that mix really lovely and thick, and that’s what makes it chewy. So just try and get it as thick as you can.
4. Once it’s nice and thick after five or six minutes, set your mixer aside.
5. Bring in your sieve, and into the sieve, add your unsweetened cocoa powder. It’s really important to use good quality unsweetened cocoa powder for brownies. Don’t use hot chocolate powder or sweetened cocoa powder.
6. Then add in some plain flour and, of course, salt. Just like how you might use these baking staples when making a super soft and easy banana bread with walnuts, chocolate and salt are best friends, they go everywhere together, and they should be in your brownies.
7. Sift these ingredients together. I always sift cocoa powder because it can be lumpy, and if you don’t sift out those lumps, it’s very hard to get them out of your batter.
8. Then, go in with a whisk and combine the batter. It’s like chocolate lava, absolutely gorgeous.
9. Just before it fully comes together, toss in your chocolate chunks. I like to chop up a big bar of bittersweet chocolate instead of using store-bought chocolate chips. This way, you end up with big bits of chocolate and small bits, which gives you lovely flavor, texture, and a really nice look. It also melts really well, and chocolate chips don’t always melt as well.
10. Prepare an 8×8 brownie pan (a 9×9 will also work well) by lining it with parchment paper.
11. Go ahead and pour in your thick batter. All of the air, bubbles, and volume we got in here is what’s going to give us a cakey or chewier brownie.
12. Hold back a little bit of chocolate chunks and sprinkle them over the top, so you also have some melty chocolate on top when they’re coming out of the oven.
13. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for roughly 45 to 50 minutes.

Recipe Notes

The secret to baking brownies perfectly is you don’t overbake them. They still want to be a little bit soft in the middle, so you get that nice fudginess.

Serving

Our brownies look and smell amazing, and they’re kind of crinkly on top! The reason we whipped up the ingredients so much creates a meringue effect, and that’s what gives us a chewy meringue. You can see the results of that on top of the brownies.

I like to cut these while they’re still warm. Brownies are the best when they’re warm. You can hear the knife crinkle as it cuts through the top, and you can feel that it’s really soft on the inside.

You’ll see it’s not a typical fudgy, gooey brownie; it is like cakeier because we’ve whipped up all of those ingredients. It still is fudgy in the middle, but it has a slightly different result and it’s that bit chewier. It’s airy and has all these lovely bubbles in it, and it’s just kind of chewy, especially when you get those lovely outside pieces.