Thicky, Chewy, Chocolatey with a Crinkly & Shiny Top, these brownies encompass everything you want in a brownie. Easily made ahead and doubled to serve a crowd, these thick and chewy brownies are perfect I even served them at my sister’s wedding at The Ritz Carlton! This easy ultimate brownie recipe for thick and chewy brownies will be your new go-to! Made in only one dish, fewer dishes the better!
Living in America brownies are kind of a staple. You know cookies and brownies, you can’t live without them, and for good reason. I tend to make a lot of them- as they are easy, convenient, and can sit at room temperature- for all the parties I bake for. Brownies come in so many shapes and forms. Some like them cakey or fudgy, chunks or no chunks (you can make this recipe either way, score!), plain ol’ chocolate or add in’s, some like them chilled or warm, chewy, dense, crinkly top or not… the list goes on.
I love them thick, chewy, with a crinkly top and full of chunks. I wanted a moist, dense, almost gooey like brownie, nothing resembling cake. If I wanted cake I’d make my Salted Caramel Chocolate Cake. Back to the brownies, in order to make them rich, I wanted to use butter, but all butter lead to a drier brownie, so just as I do when making a yellow cake I did a mixture of butter for richness and vegetable oil for moisture.
There is a lot of granulated sugar in this recipe but you need it not only for the sweetness but also for the structure of the brownie. When I tried using less the brownies were not as good.
Also, make sure you use a good dutch cocoa powder. I currently use Bensdorp Dutch Cocoa Powder (affiliate link). Other brands I love are Guittard Dutch Cocoa Powder (affiliate link) and Valrhona Cocoa Powder (affiliate link).
So without further ado, I bring you my recipe for chewy and thick brownies made with cocoa powder.
How do I get the shiny and crackly top on my brownies?
Cooking the sugar with the butter so that the sugar disintegrates is important. And also, stirring in some chocolate chips/chunks at the end. You end up with a gorgeous crinkly shiny crust and you find swirls and chunks of chocolate inside the brownies. The more you mix the chocolate chunks in the warm brownie batter the more will be melted and not left chunky. If you want chocolate chunk filled brownies with lots of chunks I add some chunks once the batter is poured into the prepared pan and just poke them down a bit into the brownie batter.
Most importantly when making the brownies do not over mix. I believe one of the branded brownie box mixes actually tells you the number of times you should mix the batter! Over mixing ruins brownies!
Also, don’t overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. If for some reason you accidentally over bake them then take the pan out, let sit on a wire rack for 5 minutes then using the foil lift the brownies out of the pan and place them on a wire rack and turn the fan on in the room. I also do this if I am in a hurry to eat the brownies, which let’s be honest I always am.
How do I make thick and chewy brownies with cocoa powder?
The beauty of these brownies is you make them all in the same pot. Fewer dishes = happy Elizabeth! You start with a large heavy bottom pot, add the sugar, butter, water and cocoa powder. Cook over medium heat until the butter is melted and the sugar has melted. The mixture will look thick and not totally combined.
Take the pan off the heat and let sit for 5 minutes.
Add the oil, I like using both butter and oil, as the butter gives flavor, the oil provides better moisture and chewiness! Then add the egg and egg yolk, an extra yolk adds chewiness.
Splash in the vanilla extract, pour in baking soda, salt, and cornstarch.
Once fully combined add the flour and gently fold until no white streaks remain. Do not over mix. At this point add a handful of chocolate chips/ chunks.
Pour into prepared pan and let bake for 25-35 minutes. Everyone’s oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Do not overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry.
Get wild with this thick and chewy brownies recipe, add in chunks of Reeses Peanut Butter Cups or even Rolo’s!
I want brownies with no chunks?
If you want these thick and chewy brownies to be chunk/chip-less then add smaller pieces and add them right away, so that all of the chocolate melts. If you want chunks/ chips in your brownies then when you add them to the mixture let the mixture cool for 5 minutes and use bigger chunks.
Some days I make brownies for myself- I like chunks of milk chocolate, so I add big chunks like the photo shows. Other days I bake brownies for my sister who likes no chunks, so I use chocolate chips and mix them well, even putting the pot back over low heat for a minute or two, to ensure the chocolate has melted.
I have tested this thick and chewy brownies recipe at least 20 times in the last 6 months. I wanted it to be just right and now I can say I really do believe this is the best homemade brownie recipe ever. Like many dessert recipes, I do love a bit of fleur de sel (affiliate link) sprinkled on top.
Please let me know if you make these brownies by leaving a review below! We believe they are the best brownie recipe in the world!
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Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale (affiliate link) is the one I use and is also the number one recommended kitchen scale by Cook’s Illustrated. Think about it -what one person scoops into a “cup” is completely different as to what someone else scoops!
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Thicky, Chewy, Chocolatey and a Crinkly & Shiny Top these brownies encompass everything I want in a brownie. Easily made ahead and doubled to serve a crowd these thick and chewy brownies are perfect I even served them at my sister’s wedding at The Ritz Carlton!
- 2oz Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 Grams(1 1/4 cups) Granulated Sugar
- 90 Grams (3/4 cups) Bensdorp Dutch Cocoa Powder (affiliate link)
- 3oz (scant 1/3 cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- 1/8 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 Grams (scant 1/2 cup) All- Purpose Flour
- 4oz Chocolate (chips, chunks, or bars chopped)
- Preheat your oven to 350F and line a 9X9 or 8X8 square pan with foil and grease heavily.
- In a large pot add the water, butter, sugar and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything.
- Take off of heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
- Add the baking soda, salt, cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product.
- Pour into prepared pan and bake 25-35 minutes. Everyone’s oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don’t overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
- Store in an air-tight container on the counter for up to 4 days.
- Doubling the recipe- I have done it a couple of times in a 9X13 inch pan, I can’t remember the exact oven time. I would start checking the brownies at 31 minutes and gauge how much longer- 5 more minutes..etc. I will update when I make them double again.
- Olive Oil- I have made this recipe with olive oil instead of vegetable oil, while not economical I was in a pinch and it worked beautifully!
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