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Easy Chewy Chocolate Brownies

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These easy Chewy Chocolate Brownies are rich in chocolate flavor, chewy in texture and come out perfect every time! Toss out the box mix, because making incredible brownies from scratch is not only easy, it’s magnificent for your tastebuds.

Chewy Chocolate Brownies - stacked on top of each other

And yes, these brownies come complete with that crispy, shiny brownie top. A little more on that below.

The very best thing about these brownies is how amazing they taste. The star of the show is that deliciously moist and rich chocolate boosted with a help of a splash of coffee. They’re easy to make and make a delicious baking project everyone can enjoy!

Chewy Chocolate Brownies - extreme close up of sliced brownies

If you’re looking for more brownie recipes I have an AMAZING Chocolate Brownie Pie Recipe which is delicious, I have these Slutty Brownies which are a triple decker cookie brownie and I can’t not mention my amazing Brownie Cookies!

Why you’ll love my Chewy Chocolate Brownies!

  • Rich chocolate – helped with a little splash of coffee which boost the chocolate flavor and intensifies it!
  • Chewy texture – And guys, they’re even chewier when frozen.
  • Ultra-moist – The key to getting moist brownies is to slightly underbake.
  • So easy to make! – this recipe uses simple ingredients and comes together to create the best ever brownies!

Why is there coffee in this Brownie recipe?

Chocolate baby! You don’t actually taste the coffee in the brownie recipe unless you’re looking for it. It intensifies the chocolate flavor! Interestingly, studies have found that coffee intensifies our sensitivity to sweet flavors and decreases sensitivity to bitter flavors.

Chewy Chocolate Brownies - shiny tops

How to get shiny brownies!

Dissolving the sugar with the eggs before you add the chocolate. That will give you that perfect, glossy, shiny crackly crust on top of your brownies. The cool thing is, you can pretty much apply this method to any brownie recipe and get that result!

Let’s talk chocolate!

There are two types of chocolate in this recipe that help give it it’s ultra-rich flavor. Melted chocolate and cocoa powder work together to make these brownies simply irresistible!

Dutch Processed cocoa powder – this is an alkalized cocoa powder, meaning it has been processed to make it less acidic and more intense in chocolate flavor. Natural cocoa powder is still acidic and is best used in desserts that have bicarb soda to boost the dessert as it baked. Either one of these cocoa powders will work in these brownies but for a more intense chocolate experience, use Dutch processed cocoa powder which you can buy anywhere groceries are sold.

Dark Cooking Chocolate – I used the Nestle cooking buttons which are designed to be used in baking essentially making them less likely to seize and burn when your dessert Is baking. Cooking chocolate is a low or no sugar chocolate with a high cocoa content which means it gives you a rich chocolate flavor without making your dessert even sweeter than it needs to be.

Chewy Chocolate Brownies - hand holding a single brownie.

Ingredients You Need To Make Brownies

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Chewy Chocolate Brownies - ingredients image
  • Butter – I used unsalted butter. You can use salted butter, just leave the salt out.
  • Dark cooking chocolate – Using good quality chocolate is important in this recipe. I used semi-sweet cooking chocolate with at least 70% cocoa. You can find cooking chocolate in the baking isle of your supermarket.
  • All-purpose flour – also known as plain flour.
  • Dutch processed cocoa powder – is a darker, more bittersweet cocoa powder. You can use regular unsweetened cocoa powder (also known as Natural Cocoa Powder) if you like.
  • Salt – I used fine salt. All you need is a pinch.
  • Eggs – I used large eggs. It’s important that you use room temperature eggs. Leave them out about 30 minutes at room temp before using if you keep them in the fridge. This will help give you a nice uniform batter that mixes properly.
  • Caster sugar – also known as superfine sugar. This helps give the brownies a nice fine crumb.
  • Brown sugar – I used brown sugar for added flavor. You can use dark or light brown sugar, just keep in mind the dark brown sugar may affect the flavor as it has added molasses.
  • Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
  • Coffee shot – if you have a coffee machine, use that. You can make your own coffee shot by mixing 1 tsp of instant coffee powder with 1 tbsp of boiling water.

How to make these Easy Chewy Chocolate Brownies!

Chewy Chocolate Brownies - steps 01
  1. Melt the chocolate and butter together over a Bain-marie. You can also do this in the microwave. Allow to cool at room temperature.
  2. Combine the dry ingredients together.
  3. Add the eggs and sugar to a mixing bowl and beat until thick and creamy, about 3 minutes.
  4. Add the coffee shot and mix.
Chewy Chocolate Brownies - steps 02
  1. Add the melted chocolate mixture and fold through.
  2. Add the dry ingredients and fold through.
  3. Add the a 9×9-inch square baking tin lined with baking paper.
  4. Bake for 25 minutes, cool and slice to serve.
Chewy Chocolate Brownies - close up top down shot of shiny tops

Tips and Tricks For Recipe Success!

  • Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time!
  • Use uncoated bulldog clips to keep your baking paper in place.
  • Leave baking paper overhang so that you can lift the cooled and baked brownies easily out of the tin.
  • The center will continue to bake after it comes out of the oven, so if these look way underbaked, they will be perfectly fudgy and baked once cooled.
  • Allow your brownies to cool completely then place in the fridge to chill before using a large knife to cut into 9 bars. This will give you those nice clean brownie lines. I’m not personally fussed which is why you can see imperfect slices in the photos!

Frequently Asked Questions about Brownies

What makes brownies chewy vs fudgy?

Typically, fudgy brownies only have butter in them and chewy brownies have both butter and vegetable oil in them. This gives you a chewy texture. However, these brownies are more chewy in texture even without the oil! 

How do I store my brownies?

Wrap tightly in plastic wrap and chill in the fridge fr up to a week!

Can I freeze these brownies?

Yes! And frozen brownies are super delicious!

Can I add things to these brownies? Like peanut butter?

Yes! This is my go to brownie recipe and it’s a base recipe that you can play around with. You can add peanut butter, your favorite candy like m&m’s, chocolate chips, walnuts, pecans, caramel fudge. These all make brownies delicious and unique.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

More brownie recipes!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Chewy Chocolate Brownies - thumbnail image

Chewy Chocolate Brownies

Rich in chocolate flavor, chewy in texture and so easy to make, these are my go-to Chewy Chocolate Brownies that come out perfect every time!

Serves 9

4.7 from 7 votes
Print Recipe Pin Recipe
Prep: 10 minutes
Cook: 25 minutes
Total: 30 minutes
Course: Dessert
Cuisine: American
Calories: 356kcal


Chocolate Brownies

  • 125 g unsalted butter, cubed
  • 150 g dark cooking chocolate, see notes
  • 100 g all-purpose flour
  • 25 g Dutch process cocoa powder, sifted (see notes)
  • Pinch of salt
  • 3 large eggs, room temperature (55g each)
  • 165 g caster sugar, superfine
  • 100 g brown sugar
  • 1 tsp vanilla extract
  • 1 coffee shot, (20ml)


Chocolate Brownies

  • Preheat a fan-forced oven to 170C / 340F (180C / 355F for no fan). Spray a 9-inch / 23cm square baking tin with cooking oil and line the bottom and sides with baking paper, leaving some overhang on the sides. I used bulldog clips to keep the paper in place.
  • Melt chocolate and butter – Fill a large pot a 3rd of the way with water and bring to a gentle boil. Place a heatproof glass or metal bowl on top (making sure the bottom of the bowl doesn’t touch the water). Add the chocolate and butter. Stir until melted and smooth. Set aside to cool to room temperature, about 10 minutes. Alternatively, you can melt the chocolate in the microwave for 30 seconds at a time, stirring each time until smooth.
  • Combine dry ingredients – Add the flour, cocoa powder and salt to a small mixing bowl and use a whisk to combine.
  • Whisk eggs and sugar – To a large mixing bowl, add the eggs, both sugars and vanilla extract. Use an electric hand mixer to whisk until pale, fluffy and doubled in volume, about 2-3 minutes. Add the coffee shot and mix until combined.
  • Add the chocolate mixture – Next, add the cooled chocolate mixture and whisk until well combined. Use a spatula to scrape the bowl down.
  • Add dry ingredients – Add the dry ingredients and fold using the spatula until no dry ingredients are showing.
  • Bake – Pour the mixture into the baking tin. Bake for 22-25 minutes or until a toothpick inserted into the center comes out with moist crumbs. Take out of the oven and allow to cook at room temperature. Then transfer to the fridge to cool for 2 hours before using a large knife to slice up.


Dark cooking chocolate –  I used dark cooking chocolate. Specifically, the Nestle cooking buttons which are designed to be easily melted and used for baking and desserts. They can be found in the baking isle of your supermarket.
Dutch processed cocoa powder – is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Storage – Brownies can be stored in an airtight container for up to three days.
Nutrition – is based approximate and is based on per brownie. This recipe makes 9 brownies.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!


Calories : 356kcal
Carbonhydrates: 32g
Protein: 5g
Fat: 21g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 6g
Trans Fat : 0.5g
Cholesterol: 92mg
Sodium: 29mg
Potassium : 121mg
Fiber: 3g
Sugar : 19g
Vitamin A: 434IU
Calcium: 28mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!


Anna February 4, 2022 - 10:39 am

5 stars
They look amazing and taste amazing! I just made them yesterday and everyone loved it as well! Thank you for sharing it Nick!

Nick Makrides February 4, 2022 - 10:48 am

Thanks Anna!

Rebekah February 10, 2022 - 9:17 pm

3 stars
I found the recipe confusing. Coffee is listed in ingredients but not directions. Oven temp was far too low for amount to cook. At 25 minutes, my brownies were still extremely doughy (and I make brownies often, just in a hotter oven and longer temp, same size pan). Once done, the brownies weren’t anything to write home about but still good; they’re brownies after all!

Nick Makrides August 2, 2022 - 11:06 am

Hi Rebekah! Apologies about the coffee missing from the method. Have gone in and added it. It goes in with the chocolate and butter. In terms of the baking time, it’s definitely correct. Sorry you were underwhelmed! Can’t please everyone! But I’m glad you took the time to let me know! I appreciate all feedback 🙂 N x

Heidi February 20, 2022 - 3:19 am

The best brownie recipe ever! Never fails and everyone ALWAYS enjoys and asks for more! This will always be my go to brownie recipe.

Nicole March 1, 2022 - 12:30 am

The brownies had a nice chocolaty flavor. Would try it again. But how do you know whether your brownies are fudgey and gooey vs under baked?

Nick Makrides August 2, 2022 - 10:20 am

Great question Nicole! You can use the toothpick test for this brownie recipe! If it comes out clean, it means it’s overcooked. If it comes out with a bit of brown crumbs or even a slight amount of wet batter on the toothpick they’ll be fudgy. Hope that helps! N x


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