Chewy & Fudgy Chocolatey Brownies

Sharing is caring!

These Chewy & Fudgy Chocolatey Brownies strike the perfect balance between rich, dense, and gooey. With a shiny, crackly top and chunks of real chocolate inside, this one-bowl recipe is dangerously delicious and ridiculously easy.

WHY YOU’LL LOVE THIS RECIPE

• Fudgy center with chewy edges and a crackly top.
• Uses real chocolate and cocoa powder for depth.
• Simple, one-bowl recipe—less mess, more flavor.
• Crowd-pleaser and freezer-friendly.
• Perfect base for mix-ins like nuts or caramel swirls.

Brownies are a chocolate lover’s paradise, but this version is the ultimate dream: thick, gooey, chewy, and made with love (and a good amount of chocolate). These are not your average boxed brownies. They’re deeper, fudgier, and a million times better—and they’re still quick to make.

This brownie recipe starts with a smart blend of melted butter and sugar, heated just enough to dissolve and bloom the cocoa. This gives the batter a glossy richness that carries through to the final bake. Add to that a touch of cornstarch for extra chew, cold eggs for that dense bite, and chunks of chocolate for melty, gooey surprises.

The flour is minimal to keep the texture tender, while baking soda adds just a tiny bit of lift to keep them from being too dense. The combination of chopped chocolate and chocolate chips makes sure every bite is packed with flavor and texture.

This is a no-mixer, no-fuss recipe. Just melt, whisk, fold, and bake. You’ll end up with that perfect crinkly top and a gooey interior that stays rich for days.

Need to prep ahead? These brownies store beautifully in an airtight container or the freezer. They also make excellent edible gifts—or keep them all for yourself. We won’t judge.

Want to make them your own? Add walnuts, swirl in some peanut butter, or sprinkle sea salt on top. They’re endlessly adaptable.

These brownies are rich, so a little square goes a long way. But let’s be honest—you’ll probably go back for seconds.

If you love chocolate (and we know you do), this recipe will become your go-to for every gathering, potluck, or late-night craving.

SERVINGS: 12 brownies

PREP TIME: 15 minutes
COOK TIME: 28 minutes
COOLING TIME: 45 minutes
TOTAL TIME: 1 hour 28 minutes

INGREDIENTS

• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup + 3 tablespoons unsalted butter
• 1 1/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 large eggs, cold
• 1/2 cup chopped baking chocolate (milk or semisweet)
• 1/4 cup chocolate chips (milk or semisweet)

INSTRUCTIONS

1. Preheat oven to 325°F. Line an 8-inch square pan with foil, leaving overhang on all sides. Lightly grease or spray.
2. In a small bowl, whisk flour, cornstarch, baking soda, and salt. Set aside.
3. In a large microwave-safe bowl, melt butter with sugar (about 1 minute on high). Stir until fully combined and glossy. Let cool for 5 minutes.
4. Whisk in cocoa powder and vanilla.
5. Add eggs one at a time, whisking well after each until smooth.
6. Fold in dry ingredients just until combined—don’t overmix.
7. Gently stir in chopped chocolate and chocolate chips.
8. Spread batter into the prepared pan and smooth the top.
9. Bake 25–28 minutes, or until a toothpick inserted halfway between the center and edge comes out with moist crumbs.
10. Cool completely in the pan on a wire rack for at least 45 minutes.
11. Lift out using foil overhang and cut into 12 bars.

TIPS

• Use cold eggs for a denser, fudgier result.
• Don’t overbake! Slightly underdone is perfect for gooey centers.
• Let them cool completely before slicing for clean edges.
• Store in an airtight container up to 7 days or freeze up to 2 months.