Chewy Brownies Recipe -
Chewy Brownies Recipe
  • READY IN 40 mins

Chewy Brownies

Recipe by  

"If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!"

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Ingredients Edit and Save

Original recipe makes 36 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  2. Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
  3. Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
  4. Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2012

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.

Most Helpful Critical Review
Dec 12, 2013

These were just good enough. I prepared them in mini muffin pans with the intention of prettying them up with a rosette of vanilla buttercream frosting, festive Christmas sprinkles and a Hershey's mint truffle kiss. Good thing. On their own the brownies are fairly nondescript -more cake-like than chewy (reduce or eliminate the baking powder next time) and not deeply chocolate enough (next time substitute a couple of tablespoons of cocoa to replace same amount of flour and maybe add a teaspoon or two of espresso powder or instant coffee granules to intensify the chocolate flavor). This in spite of the fact I'm sure these were improved merely because I used (melted) butter instead of the vegetable oil. The frosting and mint truffle kiss gave the impression then, that these brownies were much better than they really were.

Sep 30, 2012

Thank you for the ratings, I am honored you chose my recipe to make. I did make a typo it should be 1/2 teaspoon not 11/2 t. Sorry ..

Aug 10, 2012

I took note of the first reviewers comment on the salt. I dropped the salt to 1 teaspoon and I found it to be plenty - could probably drop it to 3/4 tsp w/ good results too. Instead of incorporating the walnuts into the batter I sprinkled them on top. When you mix the nuts into the batter they get steamed. By adding the nuts on top of the batter they will get toasted and give a better texture.

Nov 14, 2012

These are the best brownies I have ever had, including fancy ones from coffee shops. Years from now, my children will not know to properly give you credit for this recipe. It will probably be the thing that they brag about me for, and the reason their schools make sure I always know about the bake sale. So, I thank you now. I also curse you, because I have diabetes and have had to exercise an unreasonable amount of willpower since making them. Don't worry, I am sharing!(I also skipped the glaze. I don't even want to KNOW how they taste with that.) Again, from the bottom of my vial of insulin, I thank you. Its not like I wouldn't have eaten a brownie, but it is nice when it is a brownie WORTH eating.

Aug 21, 2012

I made these for my boys for an after school snack. I just used a pinch of salt and I used agave nectar instead of the corn syrup (b/c that's what I had on hand). The kids called them "BEAST!"......that's good! :) Thanks for the recipe!!

Aug 23, 2012

These were AWESOME! I cut recipe in half, used 1/2 c. of cocoa, cut salt to 1/2 teaspoon and added a 1/4 teaspoon of baking soda. Baked for only 25 minutes in a 8x8 glass pan and they turned out perfectly - exactly as promised - slightly crisp edges and chewy middles. I did not bother to frost; they smelled so good, I had to sample after they cooled slightly. HEAVENLY!

Aug 17, 2012

AWESOME! officially my permanent brownie recipe. Very chewy/gooey. Well done, Tom!


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  • Calories
  • 155 kcal
  • 8%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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