Name: The BEST Chewy Brownie Recipe (Even better than a box!)
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The BEST Chewy Brownie Recipe (Even better than a box!)

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×Jump to RecipeThis is the best Chewy Brownie recipe with gooey, chewy inside and crispy outside brownies that have rich chocolate flavor. They're even better than brownies from a box mix!I recently happened on the best-ever homemade chewy brownies recipe completely by chance.I wasn’t in the mood for dessert at the time. Surprisingly I didn’t have visions of chocolate beckoning to me, and I certainly didn’t think I needed a new brownie recipe. (Especially since the last brownie recipe I shared with you is not only a bit healthier than most, but still completely satisfying.)I had about 20 minutes of extra time to kill and two bookcases full of cookbooks with which to waste time. I had been working on writing an article all day, so in need of a diversion from work, I turned to The Best of America’s Test Kitchen 2011, a cookbook I’ve only peeked into maybe once or twice before.As I flipped through the recipes, I stopped at the Easy Cheesy Quiche for Two to ogle it for a moment, then lingered a bit in the seafood chapter (boy do their Maryland Crab Cakes sound divine), and finally flipped to the back of the book. Of course, as any cookbook connoisseur knows, the desserts are lurking back there. I really wasn’t planning to make anything, just doing a little window shopping.Let me just say, window shopping of any kind is a dangerous practice.In This ArticleI started reading the intro to America's Test Kitchen's Chewy Brownies recipe. The cookbook mentions how it was a “dicey admission” (and yes, I love that phrase too) to admit to loving box-mix brownies. Who can’t relate to that though, right?!Brownies from a mix are always perfectly textured: chewy inside, slightly crisp on the edges, with that gorgeously crackled top. Oh yes, I could relate, and very well, thank-you-very-much.And even though I wasn’t planning to make brownies, suddenly that’s all I could think about.Of course I made my version of them the first chance I got.Interestingly enough, the author of that cookbook says that the key to perfect chewy brownies is all about the fat. More specifically, the ratio of saturated to unsaturated fat.Here are the ratios they give:That's why we use a combination of butter and oil in this brownie recipe.I never would have thought that the key to the perfectly-textured brownies lies in its fat ratio, but there you have it.This recipe for Chewy Brownies is my version, based on that recipe. And it's everything a chewy brownie should be, this side of a box mix! Plus, this recipe comes together quickly and easily in a single bowl.These cocoa powder brownies are rich, dense, and gooey with the perfect chewy factor inside and crispness outside. They have a deep chocolate flavor that's enhanced with espresso powder and vanilla. And they're sweet, but not too sweet! Also, you can add your favorite nuts for a little crunch.If you’re a fan of the boxed variety, this recipe will be your new best friend. And you may never buy a pre-made brownie mix again!In a large bowl, whisk together the cocoa powder, espresso, and boiling water. Add the chopped chocolate and whisk until melted. Whisk in the butter and oil, and then cool until lukewarm. At this point, the batter will look separated and like something has gone horribly wrong! Don't worry, keep going...Whisk in the egg, egg yolk, and vanilla until smooth. Ahhh, that's starting to look better.Whisk in the sugar. Oddly enough, whisking in the sugar makes the batter thin out.Stir or whisk in the flour, salt, and baking soda until just combined.If using, stir in the nuts.Pour the batter into the prepared dish. Bake until a toothpick inserted inside comes out moist with a couple crumbs, about 30 to 40 minutes. Be careful not to over-bake! Cool completely before cutting (they will be gooey if they're hot!).Once the brownies are completely cool, wrap them well with plastic wrap.Store them well-wrapped at room temperature for up to 5 days, in the fridge for up to 2 weeks, or in the freezer for up to 6 months.Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!from votesPrint RecipePin RecipeNutrition FactsThe BEST Chewy Brownies RecipeAmount Per Serving (1 brownie)* Percent Daily Values are based on a 2000 calorie diet.This post was first published on An Edible Mosaic on June 26, 2013. I updated it with more information and new photos on October 31, 2022.After trying this recipe, I will never buy a boxed mix again. They are THAT good!ReplyHands down, the BEST brownies I've ever had!!ReplyI've made brownies my whole life from scratch and box versions. This recipe is hands down the best brownie recipe ever! I use 3 whole eggs instead of 2 and 2 and they come out perfect every time. They rarely make it through the night.ReplyHi, I'm going to make these but I wondered if they are very rich or dark chocolate tasting how you made them? I don't want them so rich but more normal choclate tasting. (easy to eat up!)ReplyExcellent recipe and was chewy and delicious as promised! I even substituted flax eggs for real eggs as my son has an egg allergy and they worked perfectly into the recipe. I made two batches for a preschool potluck and they were gone within 5 minutes of the table opening up! Thank you!ReplyFantastic recipe, soft and moist. I added blueberries and chocolate chips to make it more fruity and moist, super delicious!ReplySo awesome! Made these this past weekend. One of the best recipes I've used! Thanks :)ReplyIf I don't have a 9x13 pan, how much batter should I pour? (e.g., an inch high)ReplyThe recipe reads...2 large eggs2 large egg yolksDoes this mean two large eggs with their yolks? Or does it instead mean two large eggs with their yolks, then an additional two yolks without the whites?Or put more simply, what is the total number of egg yolks this recipes calls for? *grin*ReplyOkay, I just found the mecca of made from scratch brownies. What's funny is that, yes, I'm obsessed with box brownies! In the past, I wanted to try making it from scratch, but after reading so many people complain about trying so many brownie recipes and it never being as chewy/fudgy as they'd like, I figured I'd stay with box brownie. Hey, if it ain't broke don't fix it right? Well, recently I got in a baking mood (real baking) and decided to research brownies again. So many reviews on the brownie recipes were hit or miss. Then I found your site exclaiming how this is on par (if not better than) with box brownies and then I was sold. Followed the recipe to the T (sans the expresso) and it came out amazingly!!! I will make this again and again! Thank you so much! :-DReplyHi,I don't have the oil mentioned... would I be OK just using vegetable oil?ReplyHi ! These looked sooper doper yummy! but I don't know why they didn't turn out to be CHEWY :sI baked for 30 minutes and when I inserted the toothpick it came out clean. Does it mean I baked a little too much ?ReplyHey there! Saw your tweet about my Vidalia onion vinaigrette. So funny that I feel the same way. It could go on just about anything. Anyway, I'm so glad to find your blog. It looks great and your photos are awesome. I've been looking for a homemade brownie recipe and this one is exactly what I was looking for. Thanks so much for sharing it!BillReplyI need these today! They look absolutely delicious, Faith! xoxReplyHoly cow, I don't know how these brownies taste (yet) but if they are anything like how they look, I'm in! I love brownies.ReplyCan I use coconut oil instead of the canola?ReplyThis needs to happen in my house soon!ReplyChewy brownies are my true &lt;3! Well, right next to a chewy bagel ;) xo!ReplyI love brownies and these are looking awesome. I always use instant espresso powder as well for all my brownie recipes. So much better :-) Your brownies look awesome!!ReplyHow did you know that I like my brownies oh-so-chewy?! Please pass me a plate of these with a cold glass of milk :)ReplyI totally know what you mean about "window-shopping" in a cookbook lol. These brownies sound like my mom's version - so decadent and delicious and you are right, a tiny square is usually enough to satisfy!ReplyI firmly believe all brownies should be the chewy kind... and admittedly, some of my favorite versions are from a box. :) So I'm SUPER excited about this recipe -- homemade but tastes like box mix? Yes please!ReplyHa funny to see a gluntonous sweet here but I love it. This fat ratio theory is new to me.Replyi never thought the ratio of fat content made all the difference. thanks for sharing brownie wisdom :)Replylooks AMAZING! so yum!ReplyBrownies are not one of my favorite desserts, they always seem kind of...blah. But these look like they may shake that blah up a bit! Gotta love looking through old cook books. I have so many- totally need to do this!Reply[...] Cooking Memories White Chocolate Golden Oreo Frozen Dessert Pie, Julie’s Eats &amp; Treats The Best Chewy Brownies, an Edible Mosaic Summer Berry Pie, Completely Delicious Chocolate Ice Cream Cake Roll, Barbara [...]ReplyI’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!More About Faith →

×Jump to RecipeThis is the best Chewy Brownie recipe with gooey, chewy inside and crispy outside brownies that have rich chocolate flavor. They're even better than brownies from a box mix!I recently happened on the best-ever homemade chewy brownies recipe completely by chance.I wasn’t in the mood for dessert at the time. Surprisingly I didn’t have visions of chocolate beckoning to me, and I certainly didn’t think I needed a new brownie recipe. (Especially since the last brownie recipe I shared with you is not only a bit healthier than most, but still completely satisfying.)I had about 20...

The BEST Chewy Brownie Recipe (Even better than a box!)

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