All brownies are not created equally. Some are dry and cake-like; others, such as these, are chewy, moist and soft. Our chewy brownie recipe is deliciously decadent, moist and fudgelike in texture. The recipe is also incredibly simple, and you may already have all the ingredients you need. Are you ready to satisfy your chocolate craving? We are!
Ingredients for Chewy Brownie Recipe
-  Sugar: Sugar sweetens the baking cocoa, and therefore the brownie batter, in this delicious chewy brownie recipe. It also helps lock in moisture and keeps the brownies tender.
- All-purpose flour: All-purpose flour is the best variety for making chewy brownies. Other flours such as cake flour will yield different results.
- Baking cocoa: The cocoa gives the brownies their deep chocolate color. When mixed with sugar and fat, it makes the brownies taste like chocolate, too.
- Baking powder: Baking powder helps the brownies become lighter and fluffier. Though this is a chewy brownie recipe, the baking powder prevents them from being too dense.
- Vegetable oil: The oil is the key fat in this chewy brownie recipe; it helps give the brownies a fudgelike texture.
- Eggs: Eggs are important in chewy brownies; they bind the ingredients together and help the brownies rise.
- Light corn syrup: Corn syrup makes the brownies more moist and fudgy than they would be without it.
- Vanilla extract: A hint of vanilla makes the chocolate stand out even more; chocolate and vanilla are ideal companions in desserts.
- Chopped nuts (optional): Chopped nuts add a little crunch and protein to these brownies.
- Confectioners’ sugar (optional): A dusting of confectioners’ sugar gives these brownies a special touch. As a sweet garnish in this recipe, confectioners’ sugar is entirely optional if you prefer brownies without it.
Directions 
Step 1: Prepare dry and wet ingredients
In a bowl, combine the sugar, flour, cocoa, salt and baking powder. In a separate bowl, combine the vegetable oil, eggs, corn syrup and vanilla; add the wet mixture to the dry ingredients. Fold in nuts, if desired. Spread the brownie batter into a greased 13×9-inch baking pan.
Step 2: Bake the brownies
Bake at 350°F for 25 to 27 minutes or until a toothpick inserted in the center comes out clean. Dust the brownies with confectioners’ sugar while they’re warm, if desired.
Recipe Variations
- Add chocolate chips: Regular or mini chocolate chips make this chewy brownie recipe even more decadent! Mix things up a bit and use butterscotch, mint or cinnamon baking chips for a delightful surprise.
- Add candy bars: Cut up a candy bar containing caramel, chocolate and nuts, coat it with flour and drop it atop the brownie batter just before baking (or follow this recipe for candy-bar brownies). The end result is a delicious brownie with extra candy goodness.
- Add espresso powder: A tablespoon or two of instant espresso powder mixed into the batter gives these brownies a slight coffee note and added depth of flavor.
- Serve with caramel sauce: Drizzle the brownies with a warm homemade caramel sauce such as the one in this praline ice cream recipe. Yum indeed!
- Add frosting: Homemade frosting makes brownies even more decadent and delicious. Whip up a batch of frosting from this frosted fudge brownies recipe or the delicious chocolate sour cream frosting from these frosted chocolate chip brownies. Oh my!
How to Store Chewy Brownies
Cover the cooled brownie pan tightly with foil, plastic wrap or a lid to keep the brownies fresh and moist for three to four days stored at room temperature. They’ll keep for a day or two longer in the refrigerator. If the brownies are already sliced, keep them in airtight containers or zippered storage bags. The fewer cut edges exposed to air, the less the brownies will dry out.
Can you freeze chewy brownies?
Yes; chewy brownies freeze well. Wrap sliced brownies in plastic and place them in zippered freezer bags, pressing all the air out before putting them in the freezer, or freeze a block of brownies in larger storage bags or freezer-proof containers. Chewy brownies are best enjoyed within two months of freezing; when you’re ready to eat, just thaw them overnight in the fridge.
Chewy Brownie Recipe Tips
Which type of knife is best for slicing chewy brownies?Â
A straight-edged knife such as a chef’s knife works best. Choose a long knife rather than a short one. Run the blade under hot water and wipe it dry before making each cut.
Why can’t I get clean cuts when slicing chewy brownies?
The key to getting a clean slice through chewy brownies is to make sure they’ve cooled completely; cutting them while they’re warm results in a gooey mess; they need time to solidify. Another option that helps is putting the brownies in the freezer for a few minutes before slicing them. To make things simpler, line the pan with parchment paper, including a little excess paper up the sides; this allows you to lift the entire cooled brownie block out at once to cut clean through from one end to another. (Note: If you use parchment paper, you won’t need to grease the pan.)
Do I have to use corn syrup in this chewy brownie recipe?
Yes, this recipe needs corn syrup; it’s the key to a chewy brownie. Without corn syrup, you’ll make a cakelike brownie, such as these brownie cupcakes.
