These Chewy Chocolate Brownies are about to become your new obsession. Rumored to be a favorite recipe of the legendary Katharine Hepburn, imagine deeply rich chocolate flavor, a fudgy texture that’s incredibly chewy, and a perfect balance of sweetness – all in one irresistible bite. Plus, this recipe relies on available/pantry ingredients and comes together so easily that you might just find yourself baking them every month, like me!
Table of Contents
- Why This Chocolate Brownie Recipe Works
- A Brief History of Chocolate Brownies
- Ingredients for This Chewy Chocolate Brownies Recipe
- How to Make Chewy Chocolate Brownies
- Tips and Tricks for Achieving the Perfect Texture
- Variations and Add-Ins for a Personalized Touch
- Serving Suggestions and Presentation Ideas
- Storing and Freezing Brownies
- Other Brownie and Bar Cookie Recipes to Try
- FAQs about Chewy Chocolate Brownies
- Chewy Chocolate Brownie Recipe
Why This Chocolate Brownie Recipe Works
These decadent brownies have a touch of old Hollywood glamour – rumor has it the recipe originated with the legendary Katharine Hepburn herself and was passed down to famed gossip columnist Liz Smith. Once I tasted their intensely fudgy goodness, I knew I’d never need another chocolate brownie recipe – and here’s why:
- Rich, chewy, fudgy brownies that are full of dark chocolate, not-too-sweet goodness.
- Easy to make, with only 15 minutes of prep time.
- No special equipment needed.
- Calls for readily available ingredients that I usually have on hand.
- Flexible – you can add ingredients like chopped toasted nuts, lemon zest, ginger, peanut butter, and more!
- Make ahead – brownies can be prepared, well-wrapped, and either refrigerated or frozen.
A Brief History of Chocolate Brownies
While the exact origin is debated, brownies in a form we’d recognize today began appearing in cookbooks and publications in the late 19th century, in the United States. There are several theories about its creation; one popular story suggests it was invented by a chef who forgot to add baking powder to a chocolate cake batter. The result was a dense, fudgy dessert that became an instant hit.
Over the years, the brownie has evolved and taken on many variations, from the classic fudgy style to cakey versions and everything in between. This chewy chocolate brownie recipe captures the essence of that legendary mistake, delivering a dense, fudgy experience with rich chocolate flavor without excessive sweetness. If you’re a fan of this style, this recipe is definitely for you!
Ingredients for This Chewy Chocolate Brownies Recipe
To make these amazing fudgy chewy chocolate brownies, you’ll need the following ingredients:
- Unsweetened chocolate – You can use any brand you prefer. I’ve made these brownies with Baker’s Chocolate as well as other, more expensive brands and they all work well. You can substitute 1/2 cup unsweetened cocoa powder, too.
- Butter – I prefer to use salted for the extra flavor, but unsalted butter will work, too.
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Eggs
- Salt
- Chopped toasted nuts (walnuts or pecans) – these are optional but add a nice contrasting crunch
- Powdered (confectioners) sugar – a dusting of white sugar on top of the dark brown brownies adds a finishing touch
How to Make Chewy Chocolate Brownies
Here are my step-by-step instructions (adapted from Katharine Hepburn’s more brief original recipe) for making these delectable brownies. Details are in the recipe card below.
- Prep the oven and baking dish.
Preheat the oven. Lightly butter a baking dish, then line with two pieces of buttered parchment paper that have been cut to fit the pan crosswise. Flour the pan. Using parchment makes it much easier to remove the brownies from the pan.
- Mix flour, salt, nuts.
In a small mixing bowl, stir together the flour, salt, and nuts (if using). Flouring the nuts ensures they are evenly distributed through the brownies and don’t clump together or sink to the bottom. - Melt chocolate and butter.
Melt the chocolate and butter together in the top of a double boiler over simmering water just until melted. Alternatively, place chocolate and butter in a large microwave-safe bowl and melt in the microwave. - Add sugar, cool, then add remaining ingredients.
Remove melted butter-chocolate mixture from the heat and stir in the sugar. Set aside and let cool (so you don’t cook the eggs). Stir in vanilla and eggs until well blended. Finally, stir in the flour and nut mixture. Pour batter evenly into the prepared pan. - Bake.
Bake brownies until a toothpick inserted in the center comes out with just a few moist crumbs. It’s important not to overcook the brownies so they stay moist and don’t dry out. - Cool.
Remove from oven and let brownies cool completely in the pan on a wire rack. - Cut and serve.
Pulling up on the parchment paper, gently remove the brownies from the pan. Remove the paper and place brownies on a cutting board. Sift powdered sugar over the top. Cut with a sharp knife, and wipe the knife clean with a damp paper towel between cuts. Can also refrigerate brownies for at least 30 minutes to make cutting easier.
Tips and Tricks for Achieving the Perfect Texture
While this recipe is pretty straightforward, here are my recommendations for ensuring your chocolate brownies come out chewy, fudgy perfect:
- Use room temperature eggs. Room temperature eggs mix better with the other ingredients, resulting in a smoother batter.
- Don’t overmix the batter. Overmixing can lead to tough brownies. Mix just until the ingredients are combined.
- Cool the melted chocolate-butter mixture before adding eggs. If you don’t, the hot mixture can cook the eggs, resulting in egg bits in your brownie batter.
- Don’t skip the step of lining the pan with buttered and floured parchment paper. The paper helps you easily remove the brownies from the pan; and at higher altitudes, it keeps them from over browning on the outside while waiting for the inside to cook.
- Don’t overbake. Be sure to take them out of the oven just when a toothpick inserted in the middle comes out with a few moist crumbs, otherwise, they can become dry. Start checking a few minutes before the estimated baking time.
Variations and Add-Ins for a Personalized Touch
While this chocolate brownie recipe is delicious as is, you can always add your own personal touch by incorporating different variations and add-ins. Here are a few ideas:
- Use 1/2 cup unsweetened cocoa powder in place of the unsweetened chocolate.
- Stir in 1 tablespoon lemon zest and 3 tablespoons chopped crystallized ginger to the batter (when adding the eggs). When I created this combination, my friends and family insisted I include the recipe in my second cookbook, Fresh Tastes!
- Add 1 teaspoon peppermint extract to the batter (when adding the eggs) and sprinkle crushed peppermint candies on top.
- Swirl spoonfuls of creamy peanut butter (around 1/4 cup) into the batter.
- Drizzle 2 to 3 tablespoons purchased caramel sauce on top of the brownie batter before baking.
Serving Suggestions and Presentation Ideas
I like to serve these brownies with a light dusting of powdered sugar (as called for in the recipe). Here are some additional ideas:
- Top with a scoop of vanilla or caramel ice cream.
- Add a drizzle of chocolate sauce.
- Garnish with fresh berries.
Storing and Freezing Brownies
If you have leftovers or want to make a batch ahead of time, you can refrigerate or freeze them:
- Allow the brownies to cool completely, then cut into squares.
- Place the brownies in an airtight container or wrap them tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw frozen brownies overnight in the refrigerator.
Other Brownie and Bar Cookie Recipes to Try
- Quick and Easy Blonde Brownies
- Toffee Chocolate Chip Cookie Bars
- Layered Oatmeal Chocolate Bars
- Pecan Chocolate Toffee Bars
- Cheesecake Squares
Chewy Chocolate Brownie Recipe
These Chewy Chocolate Brownies are about to become your new obsession. Rumored to be a favorite recipe of the legendary Katharine Hepburn, imagine deeply rich chocolate flavor, a fudgy texture that’s incredibly chewy, and a perfect balance of sweetness – all in one irresistible bite. Plus, this recipe relies on available/pantry ingredients and comes together so easily that you might just find yourself baking them every month, like me!
- Prep Time: 15 minutes
- Cook Time: 35 miutes
- Total Time: 0 hours
- Yield: 16 (1-inch) brownies 1x
Ingredients
- 1/4 cup all-purpose flour, plus more for baking dish
- 1/4 teaspoon salt
- 3/4 – 1 cup chopped toasted nuts (walnuts or pecans), optional
- 2 ounces unsweetened chocolate, coarsely chopped
- 1/2 cup (1 stick) butter, sliced into 6 to 8 pieces, plus more for baking dish
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, beaten
- Powdered (confectioners) sugar, for garnish
Instructions
- Preheat oven to 325 degrees. Lightly butter an 8-inch square baking dish, then line with two pieces of parchment paper that have been cut to fit the pan crosswise. Flour the pan.
- In a small mixing bowl, stir together the flour, salt, and nuts (if using). Set aside.
- Melt the chocolate and butter in the top of a double boiler over simmering water just until melted. Alternatively, place chocolate and butter in a large microwave-safe bowl and melt in the microwave.
- Remove from heat and stir in the sugar. Set aside and let cool for 3 to 4 minutes (so you don’t cook the eggs). Stir in vanilla and eggs until well blended. Finally, stir in the flour and nut mixture just until combined.
- Pour batter evenly into the prepared pan and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let brownies cool completely in the pan on a wire rack.
- To serve, pull up the parchment paper and gently remove the brownies from the pan. Remove the paper and place brownies on a cutting board. Sift powdered sugar over the top. Cut with a sharp knife, and wipe the knife clean with a damp paper towel between cuts. Can also refrigerate brownies for at least 30 minutes to make cutting easier.
Notes
Make ahead: Brownies can be baked, cooled, covered, and refrigerated for up to 1 week. They can also be well-wrapped and frozen for up to 3 months.
High altitude adjustments: Below 7500 feet, no changes are needed. Above that level, increase oven temperature to 375 degrees and reduce cook time to 22 to 25 minutes.
- Category: Dessert
- Method: Bake
- Cuisine: American
FAQs about Chewy Chocolate Brownies
I think it’s best to use butter for this recipe and not margarine, for better flavor and texture (chewiness).
The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.
Absolutely! In fact, my recipe calls for chopped toasted nuts such as walnuts or pecans.
Yes, you can double the recipe and bake it in a 9 by 13-inch baking dish. Increase the bake time; start checking at the recipe time (35 minutes) and then keep checking every 3 to 5 minutes.
Note: This recipe was originally posted in November 2009 and significantly updated in February 2024 with new photos and additional information.
