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Fudgy Chewy Browkies Stack (Close-Up)
Anne Newgent

The Ultimate Fudgy Chewy Browkies Recipe

These fudgy chewy browkies combine the best of both worlds, offering a rich, chocolatey base with a perfectly tender, melt-in-your-mouth texture. Easy to make, they're perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 tbsp neutral oil like vegetable oil
  • 2 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4-1/2 tsp baking soda optional
  • 1/2 tsp kosher salt

Equipment

  • Oven
  • Medium bowl
  • Hand mixer
  • Mixing bowl
  • 8x8 baking pan
  • Non-stick spray
  • Toothpick
  • Cooling Rack

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine melted butter, granulated sugar, and brown sugar, then mix with a hand mixer on medium speed.
  3. Add eggs one at a time, mixing thoroughly after each addition to ensure proper incorporation.
  4. Stir in the neutral oil and vanilla extract until well combined with the wet mixture.
  5. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, optional baking soda, and kosher salt.
  6. Gradually add the dry flour mixture to the wet ingredients in intervals, mixing until all ingredients are just incorporated.
  7. Pour the brownie batter into a non-stick sprayed 8x8 inch baking pan, spreading it evenly.
  8. Bake for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs; avoid overbaking.
  9. Remove the brownies from the oven and let them cool completely on a wire rack before cutting and serving.

Notes

To achieve the ultimate fudgy and chewy texture, ensure your eggs are at room temperature for better incorporation into the batter. The baking soda is optional but helps create a chewier brownie; omit it for a denser, more cake-like texture. Do not overbake to maintain the brownies' moist and gooey center.