:max_bytes(150000):strip_icc()/3987470-chewy-brownies-fatima-4x3-1-547202bed342407eb30620e6bc815ee1.jpg)
If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!
Ingredients
- 2 cups white sugar
- 1 ½ cups all-purpose flour
- ½ cup baking cocoa
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup vegetable oil
- 4 eggs
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (Optional)
- ¼ cup confectioners' sugar
- 4 teaspoons water
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan.
Step 2
Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
Step 3
Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
Step 4
Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 36 | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat1g | 7% |
| Cholesterol21mg | 7% |
| Sodium55mg | 2% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber1g | 3% |
| Total Sugars12g | |
| Protein2g | |
| Calcium16mg | 1% |
| Iron1mg | 3% |
| Potassium46mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
These brownies were…dare I say it…salty? The texture was MARVELOUS. Absolutely everything that a nice, warm, chewy brownie should be. But the actual flavor wasn’t quite there. It could have used a little more chocolate and a lot less salt!
On a side note, I also had to bake my batch for an additional 10 minutes and they are still fairly moist.
-
I took note of the first reviewers comment on the salt. I dropped the salt to 1 teaspoon and I found it to be plenty – could probably drop it to 3/4 tsp w/ good results too. Instead of incorporating the walnuts into the batter I sprinkled them on top. When you mix the nuts into the batter they get steamed. By adding the nuts on top of the batter they will get toasted and give a better texture.
-
I cut the salt back to a half teaspoon and I used chopped pecans instead of walnuts. I made no other changes or substitutions. I baked this in my Perfect Brownie Pan, baked at 350* this was done in 33 minutes. Though these brownies turned out exactly as the submitter stated (PERFECTLY chewy and just chocolate-y enough), I missed the flavor that butter gives to brownies. I will make thes again and use butter next time in place of the oil.
-
AWESOME! officially my permanent brownie recipe. Very chewy/gooey. Well done, Tom!
-
I made these for my boys for an after school snack. I just used a pinch of salt and I used agave nectar instead of the corn syrup (b/c that’s what I had on hand). The kids called them “BEAST!”……that’s good! 🙂 Thanks for the recipe!!
-
These were AWESOME! I cut recipe in half, used 1/2 c. of cocoa, cut salt to 1/2 teaspoon and added a 1/4 teaspoon of baking soda. Baked for only 25 minutes in a 8×8 glass pan and they turned out perfectly – exactly as promised – slightly crisp edges and chewy middles. I did not bother to frost; they smelled so good, I had to sample after they cooled slightly. HEAVENLY!
-
Excellent! I halved the salt as others suggested, and did not make the glaze (as I like brownies without icing). These were so delicious! Perfectly cakey and fudgy at the same time and the crunchy edges were yummy too. To top it off, this was one of the easiest brownie recipes ever. This recipe is definitely a keeper!
-
Once the salt is reduced (maybe that was a typo?), these brownies are awesome! It’s hard to find a brownie recipe that uses cocoa powder that’s not too cakey. These were perfectly chewy and delicious! You could do any kind of nuts or none at all, mint extract, chocolate chips, etc.
-
These were okay. They tasted a little bland to me. Even with extra sugar and cocoa, the flavor just wasn’t there.
-
Not a lot of flavor – I guess that is because of the oil instead of butter. Maybe using some brown sugar instead of so much white would help. Or add more vanilla? Still – it was a good, easy recipe.
-
I loved the texture and will make again. It was Way too sweet and I love everything sweet. So next time I will cut back on the sugar. I also used 1/2 teaspoon salt as others suggested and it was fine.
-
Thank you for the ratings, I am honored you chose my recipe to make. I did make a typo it should be 1/2 teaspoon not 11/2 t. Sorry ..
-
These were delicious. Great LOW SODIUM option- Use 3/4 t of salt and No Salt Baking Powder. Thank you for posting this recipe.
-
Really easy to make and very yummy!! 🙂 I think I would make it a little sweeter next time, though. 🙂
-
These turned out just as described, “chewy in the middle and crisp on the outside edges.” If you love chewey brownies these are for you! I HATE cake brownies so these were perfect for me. They compare quite nicely to box brownies, which from me is a compliment. I like to make things homemade though so this is my go to recipe for now! Oh the one change I did make was to drop the salt to 1/2 tsp. If you read the reviews you’ll see the submitter said that 1 1/2 was a typo. Great recipe, thanks for sharing!
-
I used self rising flour instead of all purpose so I eliminated the salt and baking powder. Recipe is exactly as titled, Chewy. Even the edges that are usually hard, were perfect. I didn’t add the icing either because the brownies are perfect without it. I have saved this and will use it from now on. My family and I love it!
-
Wow I made this recipe last night and it was amazing! I think next time I will will maybe half the oil. But other than that these were the best brownies I ever made!!!! 🙂
-
the texture was waaaay too cake like when i see chewy i think moist not dry flavor not terrible but if you want moist look elsewhere if you want cakelike this is for you
-
These are the best brownies I have ever had, including fancy ones from coffee shops. Years from now, my children will not know to properly give you credit for this recipe. It will probably be the thing that they brag about me for, and the reason their schools make sure I always know about the bake sale. So, I thank you now. I also curse you, because I have diabetes and have had to exercise an unreasonable amount of willpower since making them. Don’t worry, I am sharing!(I also skipped the glaze. I don’t even want to KNOW how they taste with that.) Again, from the bottom of my vial of insulin, I thank you. Its not like I wouldn’t have eaten a brownie, but it is nice when it is a brownie WORTH eating.
-
AWESOME! Nice and chewy, especially around the edges. I can finally stop looking for a recipe that pleases both me and my husband!
-
Reduced salt to 1/2 tsp. Used all room temperature ingredients, and my 13×9 pan was done at 22 minutes. Delicious!!
-
These brownies delivered on being moist and chewy, but didn’t have the deep chocolate flavor I was hoping for. I replaced 1/2 c oil with 1/2 c melted butter and added 1/2 tsp instant espresso to accentuate the chocolate, but still felt the recipe needs more kick. I will definitely make these again but may add some melted semi-sweet or bittersweet chocolate to the wet ingredients to give them more depth.
-
Fantastic recipe! Moist and yummy! I added semi-sweet and white chocolate chips because I can’t resist adding those to every dessert I make.
-
I made some adjustments and they turned out marvelous! I used 1.5c white sugar and .5 c brown sugar. And I also used 1stick of unsalted butter along with 1/2 of a cup of oil. And I added 1/2 c dark choc chips and 1/2 c of marshmallows because i don’t care for nuts.
They were moist and chewy and a little crusty on the edges! Thanks for a great start for my new brownie recipe!
-
This recipe was easy to make and helped me out in a jiffy when our first batch of frozen brownies went bad. I was able to quickly whip these up. The claim is true, chewy and crispy along the edge. More cake like but not a dry cakey batter, it was moist. I used agave syrup instead of corn syrup. I added peanut butter chips and semi sweet chips to kick it up a notch. The taste is very similar to warm chocolate chip chewy bars. I’m thinking I’ll melt in the semi sweet chips with the batter for more chocolate taste. Overall they were a hit. Bakes beautifully. And it was my first time.
-
I will never make another brownie recipe again!!! I bake nut-free and this is awesome. I get requests for it all the time. So quick and easy to make, I’m not sure why I was so scared to make something not from a box lol
-
Ok I made them with the oil and honestly I didn’t love the flavor., it was as though I could taste the oil. I’d like to re-do them with butter instead to see if it helps. The texture was exactly what I wanted though, so that was a plus.
-
AWESOME! Kids and Husband LOVED these; made exactly as written except I did not use the glaze.
-
This was a great recipe. Just the way a brownie should be – Dense, and chewy. I did add just a bit more cocoa powder to make it more chocolatey, and I also added about a tablespoon of instant coffee powder because I find that it really brings out the chocolate flavour. But overall this was the best brownie recipe that I have found. Too many recipes make cake-like squares, and these were definitely not that. Thank you for the great recipe!
-
I have read the previous reviews and disagree that these brownies are chewy. They are more like a light-chocolate cake with walnuts. I have not been able to find a brownie recipe that can compare to the box kind. If anyone knows of one, please post it, in the meantime, I’ll just keep buying the DH brand since it’s the best.
I enjoy reading the reviews and am always amused that people take a recipe and add/subract ingredients to make their own recipe – why not just enter your own recipe in the first place? -
Love it! Simple and easy, i am making this my go to brownie recipe!
-
Made no changes and these were the perfect brownie. The whole batch was gone in a few hours. The kids were eating three at a time. This will be my official brownie recipe.
-
I?ve made these brownies many times with no changes and everyone LOVES them.
-
This is a great recipe. I added some chocolate chips and I subbed half of the white sugar with brown. The consistency of these brownies are perfect, they cut nicely too.
-
Maybe my review shouldn’t count because I altered the recipe to ingredients I had on hand. Still turned out great though. I didn’t have any cocoa powder and used 6 oz of Scharffen Berger’s 99% unsweetened cacao dark chocolate melted it slowly in the microwave and mixed half of the sugar with the chocolate and set aside to cool. Then whipped the eggs with the remaining sugar, vanilla and an unmeasured amount of extra virgin olive oil I would guess 2/3 cup. Mixed flour, salt and baking powder adding egg mixture to dry and adding in chocolate last with walnuts. Although a waste of good olive oil, olive flavor was not present. Brownies turned out great. The only thing I would change is adding large sea salt crystals as an alternative for salt to get the bite and crunch of great salt flavor.
-
OH MY GOD!!! This brownie recipe is the best I’ve ever tried!! My whole family loves it and I’m definitely using this recipe from now on:) I followed the recipe but instead of nuts I added 1 cup of dark baking chocolate. From my picture you can see how the chocolate melted beautifully inside the brownie making it into a chocolatey gooey goodness. Thank you for making my day
-
Following the recipe as it is it is fabulous chewiest brownie and not sweet at all. Just make sure you use good cocoa powder and don?t over mix it,
-
I used this as a base for mini brownie bites and they were wonderful!
I used a 3rd less sugar, added an extra table spoon of cocoa and crushed almonds as my nut.
Had too add a spoon or two of milk to loosen it due to the extra cocoa but they came out the perfect combo of rich, light and moist. I also added an 1/8 cream of tartar to give them a fudgy center, divine! -
Used butter instead of oil and skipped the glaze. Baked for 28 minutes in metal pan. Delicious. Husband loves them, too. This will be my go-to recipe from now on.
-
Oh my gosh! These are seriously the best brownies I have EVER had! I will make them this way from now on! I did add a little bit of shredded chocolate into my mix before I baked it and didn’t do the nuts. I didn’t even try the glaze, they don’t need it! To die for! Thanks for sharing!
-
I loved it i took it to school for my birthday and i still haven’t told them my secret or given them this recipe
-
This has become my go to brownie recipe for about a year… Everyone loves them…
-
LOVE THEM. My son And I Have Been Really Disappointed In Box Brownie Lately. The Have Cut The.Mix In The Box And You Get Super Thin Brownies. These Have Super Texture And Just The Right Chocolate Flavor. Never Making Boxed Brownies Again. I Will Note That I Did Only Use 1.5 Cups Of Sugar As I Tend To Like Things A Tad Less Sweet. It Was Perfect For Us.
-
Super Chewy! Everyone loved it!
-
This recipe is great! It doesn’t taste like chocolate cake like so many other brownie recipies. It’s for sure the best brownies I’ve ever made.
-
TNT
-
I ran out of brownie mix and didn’t have time to go to the grocery store. I knew I had the ingredients to make some from scratch and after reviewing many recipes I went with this one. I love it! It was super easy and cutting them was a breeze. I usually have to refrigerate my brownies in order to get clean cuts but these didn’t need that at all. I think I’ll pick up some mason jars or gallon size bags and mix up the dry ingredients to keep on hand when I need to make brownies rather than buying boxes to keep on hand. Really nice recipe! Thanks!!
-
These are delicious! I marbled them with the cream cheese, egg and sugar from the Marbled Brownie recipe and they are very tasty that way, also. They do have a lovely crisp crust and chewy interior.
-
These brownies were awesome! My friend and I made “Yummy Bars” With brownies on the bottom, Oreo in the middle, and cookies on the top. We didn’t try the drizzle though. We thought it would be horrible on top of the cookies. They turned out fantastical
-
These were just good enough. I prepared them in mini muffin pans with the intention of prettying them up with a rosette of vanilla buttercream frosting, festive Christmas sprinkles and a Hershey’s mint truffle kiss. Good thing. On their own the brownies are fairly nondescript -more cake-like than chewy (reduce or eliminate the baking powder next time) and not deeply chocolate enough (next time substitute a couple of tablespoons of cocoa to replace same amount of flour and maybe add a teaspoon or two of espresso powder or instant coffee granules to intensify the chocolate flavor). This in spite of the fact I’m sure these were improved merely because I used (melted) butter instead of the vegetable oil. The frosting and mint truffle kiss gave the impression then, that these brownies were much better than they really were.
-
it is a very good recipe will be using it again
-
I love fudgy, chewy brownies but also love the crispy edges just as much… and these hit the mark. After reading other reviews, I used 1/2 cup melted butter and 1/2 cup oil, 1 cup flour and a little more cocoa powder than called for. I won’t be using boxed brownie mixes again!
-
These brownies were bland, floury, and more like cake than a brownie. I had such high hopes but alas, the search continues.
-
Awesome! Awesome! Awesome! I used both vanilla and Carmel extract and added chocolate chips!!
-
YUUUUUUMMY! I promptly saved it to my recipe list! Made exactly as written except that I halved the recipe since it was just my husband and i eating them. Chewy crispy yummy goodness!
-
These are super good. I used shortening instead of vegetable oil, as that is what I had in the house. I needed to bake them for 40 minutes but that may be due to high altitude. I didn’t make the icing.
-
Made these on the weekend figuring I’d have treats to add to lunches for the week. WRONG! They were gone by the end of the day; eaten by my very happy family of five! Followed the recipe as given and loved it. This is a family favorite!
-
I FOLLOWED IT EXACTLY EXCEPT FOR ADDING ONE WHOLE CUP OF COCOA AND IT TURNED OUT PERFECT. NEXT TIME I MAY ADD CHOCO CHIPS. I GLAZED IT WITH CARMEL
-
I love a chewy brownie, this is a good one. The only thing I omitted nuts and added sprinkles before baking. They look good and taste AWESOME!!! Thanks, Happy Cooking!
-
I made these for my husband when he returned from a trip out of town. They are delicious. I halved the recipe for two of us and they were just fine.
-
chewy and delicious!!
-
The brownies were too cake-like for me. They also had a strong oil taste, which I did not find too appealing.
-
This recipe produced a rich chewy brownie that the whole family loved. I followed the recipe exactly(except omitted the nuts and added semi sweet chocolate chips instead) and they were delicious. Tried it again but subbed out the oil with unsweetened applesauce and used whole wheat flour and they were still delicious. Thanks for a great recipe.
-
My daughter loves to bake brownies and she had asked me to find her a recipe she could make herself. She made these the first time and we all absolutely loved them! She now makes these almost daily (and I am not exaggerating)Thank you so much for sharing the recipe. The brownies are very good and very easy to adjust to your liking. For example, adding chocolate chips, peanut butter chips, different kinds of nuts, etc. I definitely recommend this recipe!
-
This was the best brownie recipe, moist but not overly fudgy!
-
Delicious! Used half a cup of oil and half a cup of melted butter and added some chocolate chips.
-
Add peanut butter to make it even yummier.
-
These were still too cakey for me- I will try again and omit the baking powder.
-
After trying several brownie recipes from AR, these by far are everything I am looking for in a good brownie. I often add a layer of chocolate frosting with them. I lie mine warmed up a bit in the microwave for 10 sec, place in a bowl with a bit of milk poured with it. YUM!
-
I’ve made this recipe many times and it’s now my go-to brownie recipe. With a bit of tweaking they make the perfect chewy edge and gooey inside brownies. I make them with 1/4 cup of corn syrup (and occasionally an extra bit of cocoa) and bake them in a 9×9 pan. In the smaller pan you must bake them an extra 15 minutes and let them cool completely for big chewy brownies. Delicious!
-
Made this recipe because I was having a chocolate craving, and didn’t have much in the house. I needed a recipe that used oil because I didnt have butter. So, this fit the bill. They were great! I added some chocolate chips to the batter, omitted the walnuts. I only had 8×8 pans so I divided the batter and made two batches. Also, I didn’t make the glaze, but they were delicious without it, crispy on the edges, warm and fudgy in the middle. Glad I tried it!
-
We’ve been looking for “the” brownie recipe for some time – this is it! These are perfect!
-
followed recipe exactly (omitted nuts which was optional). absolutely perfect every time – 9×13 full of chewy brownies. they do stick a little on the bottom so spray well!
-
It was fun doing this recipe. The brownies were chewy after it cooled off, that’s what I like. However, the next day the brownies were extremely hard. That I did NOT like. Overall, it was a good recipe to use in learning to make brownies from scratch.
-
This recipe was delicious! My family usually doesn’t like brownies, but they loved these ones. I followed the recipe to the dot and they were perfect. I made them again for a party and they were gone within minutes!
-
My go-to brownie recipe! I cut back the sugar by a 1/2 cup and the chocolate flavor comes through a bit more. Best recipe I’ve tried by far!!!
-
excellent. best non boxed brownies
-
Mine turned out terrible! Too chewy.
-
this is a simple and tasty recipe. I also cut the salt but added 1/2 tsp of maple extract and substituted half the white sugar with brown sugar. Great flavor boost. -Tami
-
It comes out just right. Nice and chewy. I followed the recipe as written, but left off the glaze.
-
I halved the recipe just bc we really didn’t need to have so much. I also used a muffin tin as well. I baked for about 15-20 mins. I also added chocolate chips. Yummy!! They turned out perfect.
-
Totally delicious. Ty for sharing…
-
Super good!!
-
I have been trying to find a made from scratch, “boxed” brownie mix for 10 years and this is it!! These brownies are amazing!! (I did add in about 1/2 cup of chocolate chips because I couldn’t help it) but used the full egg amount. Thank you so much for sharing!!
-
Awesome. Baked it 3 times for family and friends. I just cut back the sugar to 1 cup instead as we eat it with ice cream.
-
This is the recipe I have spent my cocoa brownie-lovin’ life searching for. I made a half recipe at first to see if it was good and reduced the sugar to 3/4 of a cup. I also used buckwheat flour, since I didn’t have white flour and maple syrup instead of corn syrup, and added a good pinch of cinnamon along with vanilla, which I always do for chocolate desserts. Gives it an almost hazelnut taste. I baked them in a muffin tin for about 20-25 minutes at the indicated temperature and they came out just like those bite-sized brownies we all know and love from the store, minus the questionable ingredients. Will make again and again, maybe with a cream or goat cheese centre. Thanks for sharing, Tom!
-
I make this as stated and it’s my go to brownie recipe. I always get rave reviews and I love the chewiness if these!!!
-
My go to brownie recipe 🙂
-
With a few tweaks, these are great. First, I added an ounce of unsweetened chocolate, melted to 1/4 c butter, and 1/4 oil. I also added a tbs of cornstarch to the flour. Yes unexpected, but it gives it a nice chew. It makes it similar to cake flour. Last, stir in some semi sweet chips. Not many, I eyeballed it, 1/4 to 1/2 cup. They were great.
-
This is the only brownie recipe I ever use. I haven’t bought a boxed mix in years. I use this brownie as the base in my BuckEye Brownies I get raves every time I make them
-
I have made these several times and love the recipe. The only change that I made was to add 2 tablespoons of molasses instead of corn syrup. It adds a little mellow flavor. Then I melt chocolate chips with sweetened condensed milk and put on top. Talk about chocolate overload! Great recipe. Always a hit at church get togethers
-
I only used 1/2 tsp baking powder because I like it thick. It was the perfect texture and flavor.
-
I will first tell you I live in a high altitude area. I am always concerned about moisture levels. Like other reviewers I added 3/4 butter but kept the oil, added choc chips instead of nuts, tsp instant coffee and hot water to dissolve the coffee in the amount to replace the corn syrup that I did not have and replaced a 1/4 c of the flour with cocoa. I cooked it 20 extra minutes and it was still wet in the middle. They were delicious but very rich. Next time, I will omit the oil and the chips and see what the instant coffee alone does. Thank you for the very yummy recipie.
-
This is a great! Thanks for sharing! I added a 1/2 cup peanut butter.
-
I made half a recipe (with an extra half egg) and they turned out very yummy and moist. These were not very dense, something that I like in brownies. Crisp on the outside and soft inside. My hubby and me finished an 8″ x 8″ in two days. Will make again
-
made these and i’m truely not a chocolate fanatic but was in the mood ..i loved this recipe ,chewy center crisp edge great chocolate taste and not overly sweet..really worth making
-
We did not make this recipe with the glaze and they were delicious, just as the recipe describes.
-
OMG!! Finally found the perfect chewy recipe! I’ve tried everything but this is it! My daughter & I make this frequently!! I like mine a little “overcooked” for the chewy edges so I go 30+ minutes @ 350! Thanks for the recipe!
-
I’m so sad. I’ve been craving good chewy brownies for a solid week. I made these exactly by the recipe (omitting the glaze) but cooked them in a muffin pan for 22 minutes. They were very cakey and not chewy at all. I will try again but use butter in place of oil and my 9 x 13 pan next time.
-
I love these brownies!! I always make them as is, except I use peanut butter chips some times.
:max_bytes(150000):strip_icc()/7963465-Sweetened-Condensed-Milk-Brownies-DDMFS-beauty-046-763d457416664d58810377930de946dd.jpg)
:max_bytes(150000):strip_icc()/7775410-maple-pecan-blondies-ddmfs-1x2-5887-172913374c4c40288aa2bac6cb89bd90.jpg)
:max_bytes(150000):strip_icc()/7561826_Maple-Blondies_Kim_2x1-e56e67bc8928454f8abe078944efaf87.jpg)
:max_bytes(150000):strip_icc()/7509875-raspberry-brownie-bites-GOLDMAN-R311666-2x1-2158-29f2f12a2ac246beb25d4ebc068c283a.jpg)
:max_bytes(150000):strip_icc()/7255512-Guinness-brownies-ddmfs-Beauty-1x2-c26c09398cfb4f088d9e4048ba9bfd14.jpg)
Leave feedback about this