This is the ultimate chewy fudge brownie recipe, complete with that thin, shiny, crackly top we all love. Each brownie is the perfect thickness and so, so decadent, with chocolate chips studded throughout for the right amount of bite. These brownies remind me of the box-mix brownies we grew up with — but better!
These delicious brownies are made with cocoa powder and chocolate chips; they’re so fudgy and chocolaty that you’ll think you’re eating the center of a ganache truffle. I used Callebaut dark chocolate callets for the chocolate chips in the recipe and Hershey’s Special Dark for the cocoa powder. Whatever chocolate or cocoa powder you use, just make sure it’s high-quality.
This recipe makes an 8×8-inch square pan. I cut the brownies into 9 squares for the photos, but afterward, I cut each square in half to yield 18 servings. The brownies are delicious served chilled, but for the ooiest, gooiest, fudgiest eating experience that will blow your mind, serve them at room temperature.
If you want more delicious baking recipes like this, check out my cookbook Beach House Baking. 🙂
Chewy Fudge Brownies
- Preheat the oven to 325℉. Grease and line an 8x8-inch pan with parchment with overhang.
- Combine flour, ½ cup chocolate chips, cocoa powder, and salt in a small bowl; set aside.
- Melt 6 ounces chocolate chips and butter in a large stainless steel bowl over simmering water; stir occasionally until smooth. Remove from heat and whisk in sugars until well combined. Set aside.
- Whisk together eggs and vanilla in a small bowl; whisk into chocolate mixture until incorporated. Whisk in flour mixture until just combined. Transfer batter to the prepared pan.
- Bake in the preheated oven until an inserted toothpick comes out with wet crumbs, about 25 minutes. Allow to cool for 1 hour at room temperature, then chill completely in the refrigerator before slicing.
- Store brownies in an airtight container at room temperature, in the refrigerator, or in the freezer for longer storage.