These exceptionally chewy brownies are decadently rich and chocolatey. Their deeply fudgy flavor and supremely chewy texture is due to the combination of melted butter and oil in the batter, plus the use of cocoa powder instead of melted chocolate. Stick-to-the-knife gooey, these brownies appeal to the ultimate chewy brownie lover.
Preheat the oven to 325°F. Lightly grease a metal 9" x 9" pan or, for slightly thicker brownies, 8" x 8" pan.
Combine all the ingredients in a bowl and mix well.
Spread the batter in the pan.
Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out with some moist crumbs clinging to it and the internal temperature registers 220°F on an instant-read thermometer. (See "tips," below.)
Remove the pan from the oven and cool the brownies completely. For easiest slicing, chill the brownies in the refrigerator for 1 to 2 hours after they've cooled to room temperature.
Store, covered, for 5 days at room temperature, or freeze for up to a month.
Want to make a bigger batch of brownies, in a 9" x 13" pan? See our recipe for Quick and Easy Fudge Brownies.
For slightly thicker, less-dense brownies, add 1/4 teaspoon baking powder to the batter along with the flour.
Baking time may vary, and extend to as many as 55 minutes, based on the type of metal pan. If concerned about doneness, measure the internal temperature in the center of the baked brownies. A 220°F reading will yield fully baked chewy brownies that slice well once cooled.
