These are the BEST classic, chewy fudgy homemade brownies made with chocolate chips. Dozens of readers have raved about it!
What’s your favourite brownie? For me, it’s these, the classic chewy homemade brownies with a touch of fudgy consistency with that crispy top. The type of brownie you bite into you and your world becomes a mix of all sorts of textures and flavours plus the addition of delicious partially melted chocolate chips.
I knew I had to come up with the ultimate chocolate brownie recipe.
I found that the easiest way to get these type of chewy fudgy brownies was without cocoa powder and to melt chocolate chips for the fudge consistency and chocolate base. Also, I opted for making these brownies using oil instead of butter, which in my experience makes brownies chewier and makes the brownies even more moist and seems to hold the brownie a bit more together.
I made these homemade brownies for a charity event at school and kept hearing “the brownies are sooo good” then I got outed as the one who made it. Which resulted in a lot of smiling with teeth on my part, thank-yous and swelling of my head and ego. Wish I could tell you I reacted more modestly. Oops. Followed by “you should start your own baking company” and my friends who always seem to be convenient, paid-with-food awesome spokespersons go “she does.” flips hair “She always make cheesecakes, cakes, cookies…”
My friends are the best.
If you want these reactions, make these chewy fudgy homemade brownies! But attempt to keep the head swelling down a bit. Or not.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WATCH THE VIDEO TO SEE HOW IT’S MADE:
These are the BEST classic, chewy fudgy homemade brownies made with chocolate chips. Dozens of readers have raved about it!
What’s your favourite brownie? For me, it’s these, the classic chewy homemade brownies with a touch of fudgy consistency with that crispy top. The type of brownie you bite into you and your world becomes a mix of all sorts of textures and flavours plus the addition of delicious partially melted chocolate chips.
I knew I had to come up with the ultimate chocolate brownie recipe.
I found that the easiest way to get these type of chewy fudgy brownies was without cocoa powder and to melt chocolate chips for the fudge consistency and chocolate base. Also, I opted for making these brownies using oil instead of butter, which in my experience makes brownies chewier and makes the brownies even more moist and seems to hold the brownie a bit more together.
I made these homemade brownies for a charity event at school and kept hearing “the brownies are sooo good” then I got outed as the one who made it. Which resulted in a lot of smiling with teeth on my part, thank-yous and swelling of my head and ego. Wish I could tell you I reacted more modestly. Oops. Followed by “you should start your own baking company” and my friends who always seem to be convenient, paid-with-food awesome spokespersons go “she does.” flips hair “She always make cheesecakes, cakes, cookies…”
My friends are the best.
If you want these reactions, make these chewy fudgy homemade brownies! But attempt to keep the head swelling down a bit. Or not.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WATCH THE VIDEO TO SEE HOW IT’S MADE:
These are the BEST classic, chewy fudgy homemade brownies made with chocolate chips. Dozens of readers have raved about it!
What’s your favourite brownie? For me, it’s these, the classic chewy homemade brownies with a touch of fudgy consistency with that crispy top. The type of brownie you bite into you and your world becomes a mix of all sorts of textures and flavours plus the addition of delicious partially melted chocolate chips.
I knew I had to come up with the ultimate chocolate brownie recipe.
I found that the easiest way to get these type of chewy fudgy brownies was without cocoa powder and to melt chocolate chips for the fudge consistency and chocolate base. Also, I opted for making these brownies using oil instead of butter, which in my experience makes brownies chewier and makes the brownies even more moist and seems to hold the brownie a bit more together.
I made these homemade brownies for a charity event at school and kept hearing “the brownies are sooo good” then I got outed as the one who made it. Which resulted in a lot of smiling with teeth on my part, thank-yous and swelling of my head and ego. Wish I could tell you I reacted more modestly. Oops. Followed by “you should start your own baking company” and my friends who always seem to be convenient, paid-with-food awesome spokespersons go “she does.” flips hair “She always make cheesecakes, cakes, cookies…”
My friends are the best.
If you want these reactions, make these chewy fudgy homemade brownies! But attempt to keep the head swelling down a bit. Or not.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WATCH THE VIDEO TO SEE HOW IT’S MADE:
These are the BEST classic, chewy fudgy homemade brownies made with chocolate chips. Dozens of readers have raved about it!
What’s your favourite brownie? For me, it’s these, the classic chewy homemade brownies with a touch of fudgy consistency with that crispy top. The type of brownie you bite into you and your world becomes a mix of all sorts of textures and flavours plus the addition of delicious partially melted chocolate chips.
I knew I had to come up with the ultimate chocolate brownie recipe.
I found that the easiest way to get these type of chewy fudgy brownies was without cocoa powder and to melt chocolate chips for the fudge consistency and chocolate base. Also, I opted for making these brownies using oil instead of butter, which in my experience makes brownies chewier and makes the brownies even more moist and seems to hold the brownie a bit more together.
I made these homemade brownies for a charity event at school and kept hearing “the brownies are sooo good” then I got outed as the one who made it. Which resulted in a lot of smiling with teeth on my part, thank-yous and swelling of my head and ego. Wish I could tell you I reacted more modestly. Oops. Followed by “you should start your own baking company” and my friends who always seem to be convenient, paid-with-food awesome spokespersons go “she does.” flips hair “She always make cheesecakes, cakes, cookies…”
My friends are the best.
If you want these reactions, make these chewy fudgy homemade brownies! But attempt to keep the head swelling down a bit. Or not.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Classic, Chewy Fudgy Brownies (VIDEO)
Ingredients
- 1 cup chocolate chips, melted - I recommend Ghirardelli (188g)
- 3/4 cup all-purpose flour (107g)
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 2 large eggs (114g) in shells
- 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar) (158g)
- 3/4 cup melted coconut oil 150g
- 2 tablespoons water (28g)
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips unmelted
Instructions
- Preheat oven to 325 degrees F/165 degrees C.
- Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
- In a medium bowl, mix the flour, salt and baking soda until combined. Set aside.
- In a separate bowl, add the eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
- Stir in the last 1 cup (unmelted) chocolate chips.
- Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.
- When finished, remove from oven and allow to cool completely in pan on a wire rack. The pan should be completely cool. It can take up to an hour and a half to cool completely.
Notes
Nutrition
Classic, Chewy Fudgy Brownies (VIDEO) https://jessicainthekitchen.com/classic-chewy-fudgy-brownies/ January 29, 2014
Happy Chinese New Year, friends! This is the first year that I am officially celebrating Chinese New Year on my blog, and I made a treat for you namely Gok Jai. It’s popularly referred to as a peanut puff, I’m guessing due to its gorgeous puffy texture and peanut filling. Now, while I can’t guarantee the extreme tradition of these recipe has been kept (due to the fact that I ended up making my own recipe since the “traditional” ones I found online were messy), this still keeps the same essence and filling of the traditional cookies. Crunchy and delicious, I think the filling did it for me! My family has successfully finished them off, so I guess we celebrated early!
I’ve always loved trying treats from a new culture (which happens every time I try an American treat when you think of it) not only because it’s new but I absolutely love learning about new cultures and experiences. Travelling is when I’m most at peace, even more than baking, and I feel as if I just want to be a part of this new culture. When I was in Russia last year, I got so excited I learned the entire alphabet and I was able to read a few signs and understand them, and speak some (basic) phrases. I even left with a new Russian friend who I still talk to. Making these last night made me feel as if I had travelled to China to celebrate Chinese New Year and Gok Jai with them last night! It’s quiet an experience. But I’m not celebrating this alone! I teamed up with three of my blogger friends and we are all celebrating Chinese New Year together. Both Lauren from Hall Nesting and Jessica and Johnny from The Blueberry Bison created some delicious dishes:
Lauren from Hall Nesting made Fried Rice, a perfect staple of course for this celebration!
I do hope you enjoy this holiday and Happy Chinese New Year!
Ingredients
Filling
- 1/4 cup roasted peanuts
- 1/2 tablespoon sesame seeds
- 1 tbsp sugar
- ¼ teaspoon salt
Pastry:
- 1 cup flour
- 3 tbsp butter , cold and cubed
- 1 egg , beaten
- 1 tbsp water
Egg wash:
- One egg , beaten
Instructions
- Grease a cookie sheet, set aside.
Filling
- I bought my peanuts pre-roasted, but you can easily roast them (skin them if you’re buying them raw) in an oven for 350 degrees for 15 minutes.
- Blend the peanuts, sesame seeds, sugar and salt together until combined for about 2 minutes, as the peanut begins to break down. The mixture should like slightly chunky and hold together. Set aside.
Pastry
- Combine the butter and flour in a food processor, slightly chopping together until it looks like coarse sand.
- Add the beaten egg and the water to the mixture until a dough forms.
- You may end up needing a bit more flour if you’re dough is too sticky. Add a tablespoon at a time, but don’t pass 5 tablespoons.
- Cover the dough with saran wrap and allow the dough to rest for 15 minutes. During this time, preheat oven to 355 degrees.
- When your dough has finished resting, roll out the dough on a well floured surface with a floured rolling pan. Using a cookie cutter, cut circles out of the dough.
- Lay them onto cookie sheet and using a teaspoon of filling, place the filling on the dough and pinch the edges over. You can twist the ends or seal with a fork which will leave decorative marks.
- Brush the egg wash onto the cookies and bake for 20 minutes.
- Remove from oven and enjoy! Happy Chinese New Year!
