This one bowl brownie recipe yields chewy, fudgy brownies with a moist center and a crispy crust. I simply love their moist chew and the fact that they are not too dense. The baking time influences the consistency of these brownies tremendously, so please insert the cake tester (skewer, toothpick) rather too often than pulling dry brownies out of the oven. You will get the best results if the brownies appear slightly underbaked.
A note on reducing the amount of sugar
I made a habit of reducing the amount of sugar in cakes and pastries. And this is exactly what I did in this recipe. Most other recipes add about 1.5 cups of sugar into their brownie batter for an 8×8-inch square pan. I only add 1 cup. I wanted to reduce the amount even more, but the brownies didn’t seem to like this kind of diet. If you go lower than 1 cup of sugar, it’s hardly possible without a loss of quality. The crackly tops and the chewy bite depend on the sugar. As an experiment, I tried to reduce the sugar to 3/4 cup (160 g). They came out with a rather cakey texture but without their chewiness (bake 5 minutes shorter). But don’t get me wrong, they still taste great if you are into cakey brownies. Adding some baking powder makes them even more cakey. But who wants that anyway.
Step-by-step recipe for chewy brownies with a crispy top
You’ll only need chocolate, butter, eggs, sugar, vanilla, salt, and flour. If you want to make this a one bowl recipe, you have to melt the butter and chocolate in a big bowl in the microwave.
Preheat oven to 350 °F (175 °C). Line an 8-inch square pan with parchment paper.
Heat butter and 2 tablespoons water together, add chocolate and briefly reheat. You can do this step in a bain-marie or in a small saucepan over low heat, or in the microwave in a big mixing bowl (for the one-bowl attempt). Remove chocolate from heat and stir smooth with a hand whisk. Let melted chocolate cool.
Add eggs, vanilla, and salt to cooled chocolate. The chocolate should not be warmer than lukewarm or the eggs might curdle.
Thoroughly whisk in sugar.
Add flour …
… and mix until the batter is almost lump-free (a few lumps are ok).
Bake in preheated oven for 25 to 30 minutes at 350 °F (175 °C). Do not overbake. Insert a wooden skewer near the center. The skewer should come out with a few crumbs clinging to it. If batter is clinging to the skewer, put it back into the oven for a couple of minutes. The brownies should seem slightly underbaked.
Let the brownies cool in the pan for 1 hour. Remove the brownies from the pan with help of the parchment paper, put them onto a rack, and let cool completely. Cut the brownies into pieces. In case the brownies are hard to cut and cling to the knife, clean your knife with an oil soaked paper towel.
The brownies will keep tightly packed (e.g. in a plastic container) a few days at room temperature or up to one week in the fridge. They also freeze well.
Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to email@example.com Laily: Hi there! Just wanted to let you know that ive tried your recipe and this is the best one ive tried so far! It turned out just how i imagined a brownies should be (fudgy+chewy+cakey - for real) Thank you so much for sharing! Would definitely bookmark this ❤️ Click to enlarge.