Chewy Brownies Recipe

I cut the salt back to a half teaspoon and I used chopped pecans instead of walnuts. I made no other changes or substitutions. I baked this in my Perfect Brownie Pan, baked at 350* this was done in 33 minutes. Though these brownies turned out exactly as the submitter stated (PERFECTLY chewy and just chocolate-y enough), I missed the flavor that butter gives to brownies. I will make thes again and use butter next time in place of the oil.

I've made this recipe many times and it's now my go-to brownie recipe. With a bit of tweaking they make the perfect chewy edge and gooey inside brownies. I make them with 1/4 cup of corn syrup (and occasionally an extra bit of cocoa) and bake them in a 9x9 pan. In the smaller pan you must bake them an extra 15 minutes and let them cool completely for big chewy brownies. Delicious!

The recipe turned out great. I substituted 1/4 cup butter for the same amount of oil to get a buttery flavor. I did not have corn syrup or any viable substitutes. So I made a simple syrup with brown sugar and added some ground coffee into that. I always add a little coffee to my chocolate cakes. The brownie is crisp outside and chewy inside as promised. The amount of batter is also perfect for the intended pan size.

This recipe was easy to follow and turned out very good...first time ever making brownies from scratch....I didn't use corn syrup. I used pecans instead of walnuts and I also didn't have a 9x13 so I used 7x10(I'm guessing) pyrex dish....Of course they were thicker and I had to cook them about 15 min longer, but they turned out very good and the middle was chewy and edges were crunchy just like the recipe said...I will definitely make them again and Mom loved them. :-)

Following directions, they turned out a bit undercooked. However the flavor and the corners were great! So, I made them again, adding 5 minutes to the cook time. This time they were firm but still more chewy than cake like. They didn’t survive long! Now, I’m going to make them with real butter instead of oil and cook them as muffins, add chocolate icing, eyes and candy corn as fangs for Halloween. I’ll post a picture.

Even my picky eater loved it.

I use this recipe all the time. It’s never failed me other than boyom burning in oven. Gotta cook it at low temp like 320 for 20-25 min. No longer then that. Also the corn syrup is NOT a required ingredient. It’s optional. It works with or without it. I’ve made it both ways. And it works out amazing it’s my favorite recipe. I’d mix together wet ingredients in one bowl and dry in another bowl then mix all together. Chocolate chips and pecans go great in this recipe as well

I made these for my son’s birthday and they were a hit. I used 1/2 cup butter and 1/2 cup oil. I used a little more than a 1/2 cup cocoa powder, stirred a cup of mini semi-sweet chocolate chips into the batter, and baked for 35 minutes. They were excellent. I’ll definitively make them again.

I will first tell you I live in a high altitude area. I am always concerned about moisture levels. Like other reviewers I added 3/4 butter but kept the oil, added choc chips instead of nuts, tsp instant coffee and hot water to dissolve the coffee in the amount to replace the corn syrup that I did not have and replaced a 1/4 c of the flour with cocoa. I cooked it 20 extra minutes and it was still wet in the middle. They were delicious but very rich. Next time, I will omit the oil and the chips and see what the instant coffee alone does. Thank you for the very yummy recipie.

I have made these several times and love the recipe. The only change that I made was to add 2 tablespoons of molasses instead of corn syrup. It adds a little mellow flavor. Then I melt chocolate chips with sweetened condensed milk and put on top. Talk about chocolate overload! Great recipe. Always a hit at church get togethers

I have made this brownie recipe multiple times and every one always loves them! The only changes I made is that I use self rising flour ( thus eliminating the salt and baking powder) and sometimes I don't put nuts in the recipe or use pecans instead. Also, I rarely put the glaze on top. It makes them too sweet. I made these for a Christmas party tonight and everyone thought I had gotten them from a bakery. Great recipe!

After a mere 15 minutes of being in the oven the smell was BEAUTIFUL! My siblings and I had so much fun making this, it was easy, and I will definitely be using this recipe again.

This was a super easy recipe to make and by far one of my favorites. It is really hard to find a good chewy brownie recipe and this one knocked it out of the park, multiple people said they were the best brownies they’d ever had. I will for sure be making this one again.

No changes perfect instructions

Couldn’t believe how good it turned out.

Very easy recipe to make. I did tweak the recipe. I used self rising flour and omitted the salt and baking powder. I also cut the recipe in half to make a smaller batch. I omitted nuts as we didn't have any on hand. I know this recipe would be good with and without nuts. I tasted the batter and it was delish! I'm waiting for them to get done so I can add a pic. Definitely recommend this recipe! Mmmmmm ooey, gooey goodness! UPDATE: These brownies are a hit! 🙂

We did these gluten free with monk fruit and honey turned out really good

Not as described. Was expecting moist and chewy I got CAKE BROWNIE. Will not be using this one again

Easy , fantastic recipe, I added a little Fudge Icing, it is perfect, my Husband is raving.

Best brownies from scratch. Definitely my go to recipe.