Our Ultimate Chewy Brownies

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Our Ultimate Chewy Brownies

star rating (7) rate this recipe »
Published prior to 2008

3/4 cup (2 1/4 ounces) unsweetened baking cocoa
1/2 cup (4 ounces) butter, melted and cooled
1/4 cup (1 3/4 ounces) vegetable oil
2 cups (14 ounces) granulated sugar
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3 eggs
1 teaspoon vanilla (or coffee) extract

Combine all ingredients in a bowl and mix well. Spread mixture in a greased 8 x 8-inch pan. Bake at 325°F for 35 to 40 minutes. Remove pan from oven and cool for at least 3 to 4 hours, or overnight, before cutting and serving.


  • star rating 02/02/2014
  • DC from Connecticut
  • I selected this recipe because it was labeled as dairy free on the KAF website. Any recipe that includes butter, melted or otherwise, is not dairy free!
    Thanks for bringing this to our attention. I'll ask the web team to remove this from the dairy free list. MJR @ KAF
  • 05/16/2012
  • Dotti Bee from Ohio
  • how can this recipe be dairy-free if it has butter???
    For dairy free, use all oil. Frank @ KAF.
  • star rating 02/24/2011
  • Lil old lady from KAF Community
  • These are not "chewy" brownies, but "fudgy" brownies. They are dense but tender. "Chewy" brownies would need a little more oomph to bite off a piece. As far as I know, that chewy texture can only be gotten using chocolate rather than cocoa. For the person getting uneven baking (overdone outside, undercooked in the middle)--in baked goods that always means that the oven temperature was too high. The dial on many ovens, especially older ones, is not always accurate. Get an oven thermometer. With a lower temperature, you can cook the item a bit longer and get an even result throughout.
  • star rating 12/07/2010
  • Bonomoday from KAF Community
  • This is my go-to recipe when I'm craving chocolate and only have cocoa powder. These are some of my favorite brownies, they are very fudgey! I have baked them in an 8x8 and in a 9x13 pan and I actually prefer making them in the 9x13, they seem to baker much more even and I like them better thinner.
  • star rating 02/11/2010
  • Anna F. from Berkeley, CA
  • I made this recipe the other night (adding some chocolate chips as I always do with brownies) and, after baking them in the correctly sized pan for the reccomended time, the middle was still batter and the edges were completely overdone. The flavor was yummy and chocolatey so I would like to make them again. Should I try making them in a 9 x 13 in. pan? What would be the cooking time for that?
    Did you cool them overnight before cutting them? That really works the best. They would be very thin if baked ina 9" x 13" pan. I don't know how long they would take as i haven't tried it- maybe 25 to 30 minutes.Mary@ KAF
  • star rating 09/07/2009
  • Mandy from Maryland
  • I got a version of this recipe from a friend, mine used whole wheat flour and added a 1/4 tsp of salt. Unfortunately it neglected to mention the size pan to be used, and my guess at 13 x 9 turned out to be wrong. They still tasted delicious, just not quite as thick as brownies usually are. I wrote 8 x 8 pan on the recipe for next time.
  • star rating 07/21/2009
  • Steve Thomas from Cleveland, tn
  • I add melted chocalate, about 3-4ozs (double batch). My my workmates love them