Chewy and Fudgy Brownies

Chewy and Fudgy Brownies

“These chewy and fudgy brownies have crispy edges, crackly tops and has rich chocolate flavor. Irresistibly delicious, they’ll disappear in no time!”

As a child, I love eating things with chocolates and fudgy brownies is one of the best I can remember. Even when grown up, I always buy brownies at stores especially for give-away or “pasalubong” after a long holidays.

I’m sure that I am not alone. I know people love brownies. But don’t you know that they are easy to make at home. No need to use any electric mixers, just a whisk and spatula and a mixing bowl.

They are absolutely incredibly fudgy the next day and the day after. I don’t know about the next day after that as these brownies vanish in a couple of hours (no diet day). Your family and friends will definitely enjoy these.


Ingredients and tips in making these chewy brownies

In this recipe, I used semi-sweet chocolate chips. You can also use chocolate bars as an alternative. You just need to chop it up roughly before pouring the hot melted butter. Pick a good and quality brand of chocolate to get the best results. I used Hershey’s semi-sweet chocolate chips, good but not as expensive as the other brand and can also be found in any grocery store.

I used unsalted butter as it adds much more flavor than oil. You can use canola oil or any other flavorless oil available with you.

A little hint of instant coffee granules enhances the flavor of the brownies. You are feel free to skip this ingredient but I highly recommend it.

Sugar balances the bitterness of unsweetened cocoa powder and adds texture to the brownies. It creates soft center and crinkly tops. I used 2 types of sugar, white and dark brown sugar. I added dark brown sugar to get a molasses flavor. But you can use light brown sugar as well or just all white sugar. You can also reduce the sugar if you don’t want it to be a bit sweet, reduce about ½ cup and it will still be okay.

Adding eggs are essential for helping the brownies puff up in the oven since we are not using any baking powder. It gives richness and provide structure to the brownies.

Salt and vanilla essence balances and amplifies the flavor of the brownies. Salt, just like in cooking, awakens the flavors of the recipe.

This recipe also calls for a small amount of all-purpose flour to put everything together. We don’t put much as we want to achieve a chewy and fudgy brownies and keeping flour at a minimum helps with that.

An additional unsweetened natural cocoa powder makes this recipe richer. You can use Dutch-processed cocoa powder for a richer, darker color.

To give additional flavor and crunch, I added walnuts and cashews nuts, which by the way are also healthy addition to these brownies. It’s totally optional.

Tips in making these fudgy brownies

I used a microwave in melting the butter, for convenience. Microwave it for a total of 2 minutes with a pause every 30 minutes. I don’t microwave it continuously for as it will splatter all over your microwave. Be careful! If you don’t have a microwave, you can use a stove top to melt the butter. Or you can use a double boiler to melt the butter, chocolate chips and instant coffee altogether.

Do not over beat the batter once you added the flour and cocoa powder. It will produce air pockets in the batter which will create a cake-liked textured brownies.

Line your baking pan with parchment or baking paper so it will be easier to pull them out of the pan. After taking them out of the oven, let your brownies cool in the pan to bake slightly on the remaining heat. If you are in hurry to cool them, remove them from the pan after 15-20 minutes or until you felt the pan is in room temperature. Place them gently on a wire rack to cool completely.

Bake your brownies for around 30 minutes. Once 30 minutes is done, check doneness by inserting a toothpick at the center and if it comes out with little crumbs, you can take it out. Do not leave them to the oven for too long, it will result in a dry brownies. They’ll continue to cook as they cool as earlier mentioned.

When freshly out of the oven, you can’t resist eating these brownies. It has the nice chocolate smell with rich and cracked tops. But be patient as you need to cool them first. This is to make them gooier and fudgier and will have a richer chocolate flavor. Plus, they’ll be easy to slice.

If in case you have any left-overs, store them in an airtight container at room temperature for up to 3 days. Or place them in the fridge for up to 5 days.

Pan I used in making these delicious dessert

I used an 8×8- inch pan which yielded to a thicker brownies, about 1 ½ inches. I baked them for 30 minutes only.

If you are using a different size of pan, it might result in different thickness and cooking time. A 9×13-inch may result in thinner brownies and less baking time. You may also use a larger pan and double the recipe to make a thicker brownies. So adjust accordingly.

Try these amazing brownies and let me know what you think by leaving a comment down below. Happy tummy!

brownies

Fudgy and Chewy Brownies Recipe

Julie
These chewy and fudgy brownies have crispy edges, crackly tops and has rich chocolate flavor. Irresistibly delicious, they’ll disappear in no time!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert, Snack, Sweets
Cuisine American
Servings 16 squares

Equipment

  • Mixing bowl, whisk and spatula
  • Measuring spoons and cups
  • Microwave or stove top
  • 8×8-inch baking pan
  • Oven

Ingredients
  

  • 200 grams semi-sweet chocolate chips/ bar
  • ½ cup (113 grams) butter, melted
  • 1 teaspoon instant coffee granules
  • 1 cup granulated sugar
  • ½ cup dark brown sugar or light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract or vanilla essence
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • 30 grams or more walnuts, chopped (optional)
  • 30 grams or more cashew nuts, chopped (optional)

Instructions
 

  • Grease an 8”x8” square baking pan and line with parchment/ baking paper (with 1-2 inches overhang).
  • Preheat oven to 180 °C / 350 °F.
  • Melt butter in microwave for 2 minutes with pause every 30 minutes.
  • Add heated melted butter into the chocolate chips and the instant coffee. Mix until becomes smooth. Set aside to cool.
  • In a large mixing bowl, combine granulated sugar, dark brown sugar and eggs. Add eggs one at a time and mix to incorporate.
  • Add vanilla extract/ essence, salt and the chocolate mixture. Mix until well combined.
  • Sift all-purpose flour and cocoa powder into the chocolate batter.
  • Fold gently until just combined. Do not over mix.
  • Toss the walnuts and cashew nuts, if using and incorporate with the batter.
  • Transfer batter into the prepared baking pan. Tap pan few times to release air bubbles.
  • Bake for around 28-30minutes and check using the toothpick test. If the toothpick comes out with a little crumbs, you can take the brownies out as it will still cook from the remaining heat. Do not overbake.
  • Remove from the oven and let it cool completely about 2 hours before cutting into 16 squares.
  • Put each brownie squares into a cupcake liner and serve.
  • Share and enjoy!

Video

Notes

You can reduce the sugar to 1 cup, just use ½ cup granulated sugar and ½ cup dark brown sugar. Or just 1 cup of granulated sugar.
 
If you don’t have a microwave, you can use a stove top to melt the butter. Or you can use a double boiler to melt the butter, chocolate chips and instant coffee altogether.
 
After coming out of the oven, the brownies are super gooey in the middle. They’ll continue to firm up as they cool.
Keyword best brownies, brownies, brownies recipe, brownies with cashew nuts, brownies with walnuts, chewy brownies, fudgy brownies, moist brownies, rich brownies

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