Go Back

Chewy & Fudgy Chocolatey Brownies

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.
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 45 minutes
Total Time 1 hour 28 minutes
Servings 12

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
 

  • Preheat oven to 325°F. Line an 8-inch square pan with foil, leaving overhang on all sides. Lightly grease or spray.
  • In a small bowl, whisk flour, cornstarch, baking soda, and salt. Set aside.
  • 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.
  • Whisk in cocoa powder and vanilla.
  • Add eggs one at a time, whisking well after each until smooth.
  • Fold in dry ingredients just until combined—don’t overmix.
  • Gently stir in chopped chocolate and chocolate chips.
  • Spread batter into the prepared pan and smooth the top.
  • Bake 25–28 minutes, or until a toothpick inserted halfway between the center and edge comes out with moist crumbs.
  • Cool completely in the pan on a wire rack for at least 45 minutes.
  • Lift out using foil overhang and cut into 12 bars.

Notes

  • 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.