Moist and Chewy Brownies

This easy brownie recipe makes moist and chewy brownies that are pretty hard to resist. It’s actually the first brownie recipe that I ever made from scratch! Even after all these years, I still come back to this simple recipe.

Looking for more brownie recipes? Try my just-like-box-mix brownies recipe, or these fudgy homemade brownies!

Moist and Chewy Brownies

Homemade Brownies

I think the awesomeness of brownies tends to be overlooked – even by me. There are so many recipes dressing them up recently (and I’m totally into those!) that I think a plain old brownie is getting forgotten. And the truth is, a good brownie is hard to resist. Like many delicious treats, I could sit down with a pan of them and not stop until they’re gone.

This brownie is actually the first one I’ve made from scratch. Imagine that! And it’s quite tasty. Before they are totally cooled (like in the pictures), they are gooey and all melty. But as they cool, they firm up a bit and get a little more cake-like and crumbly. They are still very moist though and a nice in-between of cakey and fudgy. And totally addicting.

Moist and Chewy Brownies

I hear the sign of a good brownie is the nice little crust on top of them and these brownies definitely have that. To give you that great crust, there’s one step you need to pay attention to – the mixing of the butter and sugar. There’s a little bit of heating involved in order to dissolve the sugar. The sugar won’t completely dissolve, but the mixture should take on a shiny appearance when it’s done. I used the microwave instead of pan to speed up the process. 🙂

Moist and Chewy Brownies

The other thing to note when making these is the chocolate chips that are included. You have a few options. I prefer to them to be a little more melted so that they spread out in the brownies a little bit, but aren’t completely incorporated. To achieve that, I microwave them until they are nice and soft, but not totally melted. You don’t have to melt them at all if you like your brownies chunky. You could also totally melt the chips if you want them fully incorporated. The choice is yours!

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Brownies stacked on white plate
Recipe

Moist and Chewy Brownies

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: About 18 Brownies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This easy brownie recipe makes moist and chewy brownies that are pretty hard to resist. It’s actually the first brownie recipe that I ever made from scratch! Even after all these years, I still come back to this simple recipe.


Ingredients

  • 4 eggs
  • 1 1/4 cups cocoa
  • 1 tsp baking powder
  • 1 tsp espresso powder
  • 1 tbsp vanilla
  • 1 cup unsalted butter
  • 2 1/4 cups sugar
  • 2 cups chocolate chips
  • 1 1/2 cups flour

Instructions

1. Preheat oven to 350 degrees. Grease a 9×13 pan.
2. Beat together eggs, cocoa, baking powder, espresso powder and vanilla until smooth.
3. Melt the butter in the microwave in a small microwave-safe bowl.
4. Add the sugar to the melted butter and combine. Microwave mixture in about 10-15 second increments, mixing each time, until the mixture is hot (about 110-120 degrees), but not bubbly. It should take on a shiny look when it’s ready. Heating this mixture will dissolve more of the sugar and give a shiny crust on top of the brownies. You could also do this step in a saucepan over low heat.
5. Add the butter mixture to the eggs mixture and mix until smooth
6. Microwave the chocolate chips in about 20 second increments until fairly soft, but not totally melted.
NOTE: If you want them to be completely incorporated, melt them completely. If you want them to be chunks in the brownies, do not microwave them.
7. Add flour and chocolate chips to batter and mix until smooth.
8. Pour batter into pan and bake for about 30 minutes, or until toothpick comes out with just a few moist crumbs.
9. When done, remove from oven and allow to cool.

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 381
  • Sugar: 39.4 g
  • Sodium: 19.1 mg
  • Fat: 19.3 g
  • Carbohydrates: 52.8 g
  • Protein: 5.4 g
  • Cholesterol: 68.4 mg

Keywords: moist and chewy brownies, easy homemade brownies, easy brownies recipe, chewy brownies recipe, best brownies recipe

Filed Under:

Recipe slightly modified from King Arthur Flour.

Enjoy!

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Recipe rating

72 Comments
  1. Evie

    Super yummy! We replaced the melted chocolate chips with a cup of Nutella and with the espresso it’s just to die for! Chewy, moist with a little bit of crisp on the top.

  2. Vicky

    Hi Lindsay!

    I noticed in your cakey brownie recipe, you used Extra Dark Cocoa Powder. Can i sub the espresso and cocoa with the Extra Dark Cocoa?

    if yes, how many cups should I use?

    Thank you so much!!!

    1. Circle31

      Hi Lindsay, I want to ask if I can substitute bread flour for all purpose flour to make the brownies? I already tried your recipe twice, and the taste was good! 🙂 At first, I followed exactly all the measurements except from adding chocolate chips. However, it turned out cakey. So for my second try, 1 melted 1 cup of choco chips and mixed them with the batter and used only 1/2 cup of cocoa powder, instead. It was super fudgy and it feels sandy. Maybe due to the sugar? I was afraid to overbeat the eggs since I have to mixed the butter/sugar mixture together with the egg mixture… Also, the brownies turned very light and gave me too much “melt in your mouth feeling”. I want something in between fudgy and cakey, dense but not hard, elastic, sticky brownies. Would the bread flour be able to address the issue? Sorry for the question and if my description is a bit vague. I just want to know in advance if this is possible before buying bread flour. Thank you so much.

  3. Surferbel

    Just an update on the brownies. They came out amazingly and this is now my go to brownie recipe! I’ve tried hundreds of recipes and never been happy as they have been either too cakey or fudgy but not chewy or they have lacked taste and just been okay. However these are the perfect balance of fudginess and chewiness with the lovely crackly top and indulgent chocolate taste and are absolute heaven. My husband said they’re the best brownies he’s ever tasted and better than both boxed or store/cafe bought literally have never taste brownies this good before and I’ve taste ALOT. Thank you so much for the recipe Lindsay! I can’t wait to make these for my little one when he’s older.  I’m going to have to buy your book for more wonderful recipes!! ????????????

  4. Surferbel

    Hi, thanks for the recipe. I’ve just made these and added a layer of caramel in the middle. I chopped a chocolate bar up into chunks and part melted half and stirred in then added the other half of chunks as is. I can’t wait to see how they turn out!! The mixture looked and tastes divine ???????????? They’ll be a nice surprise for my husband when he returns from London tonight!

  5. Shar

    Hiya! I have have been in love with your recipes for a while now. Though I have a question about adding in other ingredients such as caramel. Do you think that it would better to include that in between (layer of brownie batter, caramel, and then another layer of brownie batter) or would that be best served as a topping? 

    1. Lindsay

      Hi Shar! So glad you enjoy the recipes!

      Hmmm, not entirely sure. It might depend a little on the caramel and how it does with being baked. I’d probably put it in the middle to try it, but just adding it on top would certainly be safer and not need testing.

  6. Denise

    These look delicious, I have one question. Do you use natural unsweetened cocoa powder or Hershey’s special dark cocoa powder in this recipe?

      1. Jeilani

        I reduced the cocoa powder by 3/4 cup and used 1/2 cup melted chocolate, instead and follow all the measurements for the remaining ingredients. My brownies tasted good however it’s a bit “sandy”. May I know the culprit? If it’s about the sugar, may I know how long would it take to properly mixed it with the butter without overbeating the egg mixture? Since I need to beat the egg first together with the cocoa powder, baking powder, etc. before adding the butter and sugar mixture. Hope to receive a reply. Thanks.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yolk upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29