Thicky, Chewy, Chocolatey with a Crinkly & Shiny Top, these cocoa powder 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 homemade 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.
Check out this recipe for brownie bites next!
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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. Other brands I love are Guittard Dutch Cocoa Powder and Valrhona Cocoa Powder.
So without further ado, I bring you my recipe for chewy and thick brownies made with cocoa powder.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale 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 from what someone else scoops!
💬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 Homemade Brownies
The beauty of these brownies is you make them all in the same pot. Fewer dishes = happy Elizabeth! There is no need for special baking chocolate or melted chocolate, just cocoa powder brownies. 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!
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 sprinkled on top.
If you want a really over the top brownie you could try frosting these brownies with some of my rich thick chocolate frosting or creamy peanut butter frosting on top!
Craving some more classic dessert recipes?
Try my Brown Butter Rice Krispies, How to Make Chocolate Chip Banana Breador my Ultimate Chocolate Chunk Cookies. And don't forget Cosmic Brownies.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Recipe Card
Thick Chewy Brownies
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!
- Total Time: 41 Minutes
- Yield: 9-16 Brownies 1x
Ingredients
- 2oz (¼ Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 grams(1 ¼ cups) Granulated Sugar
- 90 grams (Scant Cup) Bensdorp Dutch Cocoa Powder
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ⅛ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant ½ cup) All-Purpose/ Plain Flour
- 4oz Chocolate (chips, chunks, or bars chopped)
Instructions
- Preheat your oven to 350F/180C 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 for an additional minute and mix to combine everything.
- Take off of the 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.
Notes
- 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!
- Prep Time: 10
- Cook Time: 31
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chewy brownies with cocoa powder, best homemade brownie recipe, best chewy brownie recipe
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Craving more treats?
Kambria says
Found my new standard brownie recipe! These were so deliciously fudgy... my husband couldn’t get enough! Top it off with a scoop of vanilla ice cream and it’s sweet death by dessert for me and I don’t have a single regret
★★★★★
Elizabeth says
So glad you loved them! With ice cream is my favorite too !
Kayle (The Cooking Actress) says
ahhh these brownies are GORGEOUS-I especially love the melty chocolate shots!
Anna says
Great recipe! I used the recommended measurements but it turned out slightly salty, like a faint salt after taste. Could this have been from the cornstarch? I did use Kosher salt so maybe didn't distribute evenly?
★★★★★
Elizabeth Waterson says
Hi Anna, thank you for the review, so glad you enjoyed them! So strange about the salt as kosher salt is generally less salty. I don't think it would be from the cornstarch though. Take care. Xx Liz
Ashlee says
Elizabeth,
Thank you for such an amazing brownie recipe! They were a huge hit and will be a regular in our kitchen! 🙂
★★★★★
Elizabeth says
Thank you so much for the lovely review Ashlee!!
Juanita says
Ive been craving these for the past month, so I thought it was about time I post a review! GOD DANGIT these are beyond any other brownie I have ever had! They are so rich and creamy and chocolatey! I love heating it up and adding a scoop of double vanilla ice cream (ralphs brand is my favorite hehe)! I will be making these tonight for my nieces and nephew!
★★★★★
Maggie says
Omg! I was always intimidated to make brownies from scratch but I'm so glad I gave these a try!!! The recipe was easy to make and the result was incredible! The most decadent, rich, Chocolatey brownies. I will for sure be making these over and over again!
★★★★★
Elizabeth Waterson says
Thank you for the review Maggie, it makes me so happy to hear you are not intimidated by homemade brownies anymore!! They really are so much better than the boxed ones. Take care !! XX Liz
Marianie Gler says
Hi Elizabeth,
Thanks for sharing this recipe! It tasted delicious but it didn't come out with shiny and crinkly top like the one in the photo. Instead, it was smooth and fudgey. I'm just wondering what I did wrong. Please could you help me? Thank you
Elizabeth Waterson says
Hi Mariane, thanks for reaching out. I am sorry you did not end up with the shiny crinkly top! Make sure you follow the recipe exactly, the amount of sugar and chocolate added effect the top as well as pre-cooking the sugar it helps melt the granules for the crinkly top. And make sure not to overbake the brownies. I hope this helps please let me know if I can help with anything else! X Liz
Heather says
Do you have to use foil? Or can you just use grease?
Elizabeth Waterson says
No, you definitely don't have to, the foil just helps remove the brownies from the pan. Please let me know if you have any other questions!! XX Liz
Taleen Gharakhanian says
This is THEEE BEST BROWNIES RECIPE EVER!! Tried and true. It’s the perfect amount of chocolatey chewy goodness. They’re a hit every time I make them!
★★★★★
Elizabeth Waterson says
We are on the same page with these brownies, so dang good!! Thank you for coming back to review the recipe Taleen! XX Liz
Katey says
What type and brand of chocolate do you use that you chop into chunks? Can't wait to make this batter for your S'mores Brownies!
Elizabeth Waterson says
Hi Katey sorry for the delayed response. I use Trader Joe's pound plus bars, Cadbury Dairy Milk, or Lindt! Please let me know how you like the recipe. XX Liz
Ryan says
I did try this recipe, i think im doing it wrong since the corner became dry, or too cakey though the middle is fudgy. Can you help me with this. Thanks!
★★★★
Elizabeth Waterson says
Hi Ryan, thanks for reaching out. There are many things that can go wrong in baking. Did you measure all of the ingredients correctly, I prefer to measure in grams/ ounces as opposed to cups for a more accurate measurement. Were all of your ingredients fresh? Is your oven calibrated properly? You might want to order an oven thermometer they are like $5 to check. I would check those three main things first before trying again!! Let me know if you have any further questions or if I can help in any way and also if you try again!! Take care. XX Liz
Carol Ann says
Wow, this is my always go to brownie recipe, have some in the oven right now!!!! LOVE LOVE LOVE!
★★★★★
Elizabeth Waterson says
I am so glad you enjoyed the brownies, Carol Ann!! They are a favorite!! XX Liz
Jaisha says
I am sooo happy that i am not able to express my happiness and gratitude... ♥ I have always been worried about baking brownies... But mam... Your recipe was like my dream come true... Thanks a lot... I loved it...Gonna try some of your recipes from now on... Thanks a lot... ♥
★★★★★
Ari says
What a fantastic brownie recipe! I wanted to lick the pan clean before baking. Thick and chewy is absolutely right. If you're looking for a fudgy brownie, this is the one!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Ari. I always lick the spoon, the batter is sooo good!! XX Liz
Krista says
I'm vegan and I made this recipe using Earth Balance "butter" and egg replacer and they came out FANTASTIC!!! the whole family- vegans and non- loved them!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review and rate the recipe Krista, I truly appreciate it!!! So glad to hear that earth balance worked well, that is good to know as I have a few vegan friends!! Take care. XX Liz
Areem says
My brownies always turn out either too sticky or cakey. Can you please help me out as to where I go wrong? Are these brownies perfectly chewy?
Elizabeth Waterson says
Hi Areem, sorry for the delayed response, this comment ended up in my junk folder 🙁 I am so sorry your brownies are not turning out chewy. Are you weighing your ingredients? That can affect things so much, also make sure not to overmix the batter. Also, make sure not to overbake them. Please let me know if I can help with anything else. XX Liz
Analyn says
Absolutely the best recipe! Love it!❤️
★★★★★
Elizabeth Waterson says
Hi Analyn, so happy you enjoyed the brownies, I really appreciate you coming back to leave a star rating and review! XX Liz
Sheila says
These look and sound wonderful! Need a large batch. I tried to use the scale you kindly have on your recipe, but it wouldn't / didn't work. Could be on my end... but, if I wanted a 13x9 batch- how do I adjust recipe? Many thanks!
Elizabeth Waterson says
Hi Shelia, Thanks for reaching out. I am so sorry the 1X, 2X, and 3X buttons aren't working for you, I have tested it on a few browsers and computers and it's working for me, dang technology! 🙁 Anyway here is the doubled ingredient list, please let me know if you have any questions and if you try the recipe! XX Liz
4 oz ( 1/2 cup) Water
2 oz (4 tbsp) Unsalted Butter
500 gram(2 1/2 cup) Granulated Sugar
180 gram (Scant Cup) Bensdorp Dutch Cocoa Powder
6 oz (scant 2/3 cup) Vegetable Oil
2 tablespoon Pure Vanilla Extract
2 Large Egg Yolk and 2 Large Egg, at room temp.
1/4 teaspoon Baking Soda
1 teaspoon Salt
2 tablespoon Cornstarch/ Cornflour
120 gram (scant 1 cup) All-Purpose/ Plain Flour
8 oz Chocolate (chips, chunks, or bars chopped)
Sheila says
Thank you soooo very much for taking the time to help me! So kind of you. Yeah... technology, blessing & a curse! I plan to make these tomorrow, I'm excited to give them a try. They sound / look delicious! Again, many thanks for your time & effort!
Sheila says
Sorry, question: so you still only use a cup of cocoa powder when doubling recipe? Just double checking! Thanks so much!
Elizabeth Waterson says
Sorry for the confusion Shelia, I would use 2 scant cups so roughly 2 cups with 2 tablespoons of cocoa powder removed. Please let me know if you have any other questions! Feel free to DM me on Instagram as I get those messages quicker than the comment section! Goodluck! XX Liz
Sheila says
Ooopsie, I went ahead w/ just 1 cup... they're in the oven now. Will let you know how they turn out. I was concerned that my mixture looked plenty liquid-y enough, as you mentioned it would not look liquid -y enough. I double checked myself... oh well, we'll see. In the future I will DM you on Instagram. Thank you!
Sheila says
Liz!!! Made these again yesterday... I finally got it right! I just have to say: EPIC BROWNIES!!!! They were a BIG hit! I did go w/ the 13x9 batch. They took about 40 minutes in my oven. Will definitely put them in rotation. My sister- a true chocoholic, LOVED them. In fact she took about 1/2 of them to my 94 yr old mother. Still awaiting her opinion I'm sure she'll love them too!
Many thanks for a wonderful recipe & your kind response/ help!
Have a great weekend!
★★★★★
Elizabeth Waterson says
Yay, Shelia!! I am so happy you all enjoyed them! They are always a hit with my chocoholic family too!! Excited for you to try more recipes 🙂 Have a lovely weekend! XX Liz
Doha says
Hi Liz! Just made these brownies and they taste awesome! I had one problem though, once in the oven they rose alot and then collapsed when i checked at 22 mins as i was worried my oven runs a bit hotter than others. So i ended up with thin brownies. Any idea what i might have done wrong? otherwise taste and chewiness are on point! thanks for an awesome recipe!
Elizabeth Waterson says
Hi Doha, thanks for reaching out. When you open the oven for too long too much hot air escapes which can cause a drastic temperature drop for the brownie batter which can cause the brownies to drop. I do find that no matter what my brownies always deflate a bit but they shouldn't be thin. If you want thicker brownies use an 8-inch pan opposed to a 9-inch pan. Please let me know if you have any other questions or if you try the recipe again! XX Liz
Elaine Brazier says
This is undoubtably the best brownie recipe I have ever tried.
Absolutely gorgeous.
No tweaks needed.
Just a perfect recipe.
Elizabeth Waterson says
Hi Elaine, thank you so much for the lovely review. I am so pleased you love these brownies as much as I do! XX Liz
Anna says
Oh my gosh!!! I made these yesterday. I substituted the water with coffee and these were HEAVENLY! So rich and decadent, not overly sweet. Definitely more of a "dark chocolate" brownie. Absolutely amazing. Thank you for this recipe!
★★★★★
Elizabeth Waterson says
Hi Anna, thank you so much for the 5- star review, I truly appreciate it. I need to try them with coffee too, coffee is such a great pairing with chocolate!! Take care. XX Liz