This Rich & Chewy Brownies Recipe delivers the ultimate chocolate lover”s dream. Rich, fudgy, and irresistibly chewy, these rich brownies recipe are baked with melted butter and quality semi-sweet chocolate for a velvety base, then folded with chocolate chips for extra satisfaction. Once cooled, they’re topped with a creamy chocolate buttercream that takes them from classic to bakery-style perfection. Ideal for holidays, parties, or whenever you crave a true chocolate fix, these brownies are guaranteed to impress.
If you’re a true chocolate lover, you might also enjoy my Homemade Chocolate Hazelnut Spread for a smooth, nutty twist, or my Dark & Milk Sugar-free Chocolate recipe for a lighter, guilt-free treat. But for now, let’s get back to these rich and fudgy brownies.
Brownies
- 113g unsalted butter
- 226g semi-sweet chocolate bars, coarsely chopped
- 150g granulated sugar
- 50g packed light or dark brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 84g all-purpose flour
- 2 Tablespoons (10g) unsweetened natural or Dutch-process cocoa powder*
- 1/4 teaspoon salt
- 180g semi-sweet chocolate chips
Chewy Brownies Recipe Beginning
- Cut the butter into small chunks so it melts quickly and evenly. Place it in a heatproof bowl or medium saucepan with the chopped chocolate. Gently melt together, either in the microwave in 20-second bursts (stirring well after each) or over low heat on the stove top, until smooth and glossy. Set aside for 5 minutes to cool slightly, this prevents the eggs from scrambling when added.
- Meanwhile, preheat the oven to 177°C. Line a 9-inch square pan with parchment paper, leaving some overhang on the sides to easily lift the brownies out later.
- Whisk the granulated and brown sugars into the cooled chocolate mixture until combined. Add the eggs one at a time, whisking thoroughly after each addition for a silky, thick batter. Stir in the vanilla. Sift in the flour, cocoa powder, and salt, and whisk just until no dry streaks remain. Avoid over mixing! Fold in the chocolate chips last. The batter should be rich, dense, and glossy.
- Spread evenly into the prepared pan and smooth the top. Bake for 30–35 minutes, until the surface looks set and a toothpick inserted in the centre comes out with a few moist crumbs (not wet batter). It’s better to pull this chewy brownies recipe out slightly under-baked than risk a dry brownie. Remember, they continue to firm up as they cool.
- Place the pan on a wire rack and let the brownies cool for 1–2 hours before frosting.
Chocolate Frosting
- 113g unsalted butter, softened to room temperature
- 180g icing sugar
- 27g unsweetened natural or Dutch-process cocoa powder*
- 45ml (3 Tablespoons) heavy cream or milk, slightly warm
- 1/2 teaspoon pure vanilla extract
- Pinch of salt, to taste
Frosting for Chewy Brownies Recipe
- Place the softened butter in a large mixing bowl. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat on medium speed until the butter is pale, creamy, and smooth – about 2 minutes.
- Add the icing sugar, cocoa powder, warm cream (or milk), vanilla, and a pinch of salt. Begin mixing on low speed to prevent a sugar cloud, then gradually increase to high speed and beat for about 1 minute. The frosting should become luxuriously smooth, fluffy, and spreadable. Taste and adjust with a tiny pinch of extra salt if needed to balance the sweetness.
- Using an offset spatula or the back of a spoon, generously spread the frosting over the cooled (or just slightly warm) brownies, creating soft swoops or a smooth finish depending on your style.
How to Serve this Chewy Brownies Recipe
*Chewy chocolate brownies recipe substitution tip:
If you don’t have Dutch-process cocoa, you can replace it with natural cocoa powder. For every 28g of Dutch-process cocoa, use 3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda. This balances the acidity and gives a similar flavour and colour result.
Dutch-process and natural cocoa behave a little differently:
- Dutch-process cocoa is alkalised (less acidic, smoother, darker)
- Natural cocoa is acidic, so you add a touch of baking soda to neutralise it.
Tips & Notes
- Use high-quality chocolate: Chocolate is the star here. For this rich chocolate brownies is using high-quality baking chocolate makes all the difference. Baking bars melt smoothly and give the best flavour. Avoid melting chocolate chips, which contain stabilisers.
- Fudgy vs cakey: The secret to a perfect chewy brownies is less flour, more chocolate, and careful baking time.
- Frosting texture: Warming the cream or milk before adding it to the frosting creates a silkier, more spreadable consistency.
- Pan alternatives: Recipe works in an 11×7-inch pan, but not in a 9×13 (too big).
Storage & Freezing Chewy Brownies Recipe
- Unfrosted brownies: This chewy brownies stays fresh in an airtight container for up to 1 week.
- Frosted brownies: Store at room temperature for 2 days or refrigerate up to 1 week.
- Freezer-friendly: You can also freeze this chewy brownies recipe for up to 3 months. Bring to room temperature before serving
