20- Perfectly Chewy Brownie Recipes That Hit Every Craving

Posted on February 25, 2026

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Introduction

Chewy brownies are all about the best of both worlds: bendy, chewy edges with a fudgy middle that still feels rich. The secret combo is brown sugar dominance, melted butter-sugar methods that dissolve granules early, and longer wet-ingredient beating for structure without turning cakey. These recipes lean into those techniques so you get that satisfying chew—especially on day two.

1. 5-Minute Beat Chewy Edge Brownies

These brownies are built for edge chew without losing the fudgy center. The wet ingredients are beaten for a full five minutes so the batter thickens and bakes up with structure. Brown sugar leads the sweetness for moisture retention and that classic chewy bite. A light metal pan helps edges set with a gentle crispness while the center stays soft. No leavener keeps the crumb dense. Day-two texture stays pliable instead of dry.

Ingredients

  • 10 tbsp (142g) unsalted butter, melted
  • 2 tbsp (28g) neutral oil
  • 1½ cups (300g) brown sugar (packed)
  • ½ cup (100g) granulated sugar
  • 3 large eggs (room temp)
  • 2 tsp vanilla extract
  • ¾ tsp fine salt
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (32g) cocoa powder
  • 1 tbsp (8g) cornstarch
  • ¾ cup (130g) bittersweet chunks (70%)

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8 light metal pan with full parchment overhang.
  2. Whisk melted butter, oil, brown sugar, and white sugar until glossy.
  3. Add eggs and vanilla. Beat vigorously 5 minutes until thickened and ribbon-like.
  4. Whisk in salt.
  5. Fold in cocoa, flour, and cornstarch just until no dry streaks remain.
  6. Fold in chocolate chunks.
  7. Bake 30–35 minutes until toothpick shows moist crumbs (not clean).
  8. Cool 30 minutes in pan, then lift out to cool longer before slicing.

How to Serve It
 Serve room temp for maximum chew. Sprinkle flaky salt along the edges for contrast. Add vanilla ice cream for a classic combo. For winter, drizzle warm chocolate sauce. For summer, serve with strawberries. Cut into small squares for snackable portions.

2. Melted Butter + Brown Sugar Dissolved Chew Brownies

This recipe starts with a quick heat step that changes everything: butter and brown sugar are warmed together so the sugar dissolves early. That helps prevent gritty texture and supports a smoother, chewier bite. Beating the wet ingredients builds structure without using any leaveners. The center stays fudgy while edges get that bendy chew. Bittersweet chunks balance the sweetness. Great for people who want a bakery-style chew.

Ingredients

  • 10 tbsp (142g) unsalted butter
  • 1½ cups (300g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 tbsp (28g) neutral oil
  • 3 eggs (room temp)
  • 2 tsp vanilla
  • ¾ tsp salt
  • 1 cup (120g) flour
  • ¼ cup (24g) cocoa powder
  • 1 tbsp (8g) cornstarch
  • ¾ cup (130g) 70% chocolate chunks

Instructions

  1. Preheat 325°F. Line 8×8 light metal pan with parchment.
  2. In a saucepan, warm butter + both sugars on low heat 1–2 minutes, stirring until glossy and partially dissolved (not boiling).
  3. Pour into bowl; whisk in oil. Cool 3 minutes.
  4. Add eggs + vanilla; beat 5 minutes until thick.
  5. Stir in salt.
  6. Fold in cocoa, flour, cornstarch.
  7. Fold in chunks.
  8. Bake 30–35 minutes to moist crumbs. Cool 30 minutes.

How to Serve It
 Serve slightly warm for soft centers, or room temp for cleaner slices. Add flaky salt on top right before serving. Pair with coffee or cold milk. For holidays, add a thin ganache drizzle. For summer, add fresh raspberries. Store airtight for day-two chew.

3. Cornstarch Tender-Chew Brownies

Cornstarch is the quiet trick that makes these brownies tender-chewy without turning gummy. Brown sugar keeps moisture high, and a longer beat of wet ingredients creates structure. The result is chewy edges and a fudgy middle that holds together beautifully. No leavener keeps density right where it should be. Bittersweet chocolate keeps sweetness balanced. These slice neatly after cooling.

Ingredients

  • 8 tbsp (113g) butter, melted
  • 2 tbsp (28g) oil
  • 1¼ cups (250g) brown sugar
  • ½ cup (100g) granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • ¾ tsp salt
  • 1 cup (120g) flour
  • ¼ cup (24g) cocoa powder
  • 2 tbsp (16g) cornstarch
  • ½ cup (85g) chocolate chips

Instructions

  1. Preheat 325°F. Line 8×8 light metal pan with parchment.
  2. Whisk butter, oil, and sugars until smooth.
  3. Add eggs and vanilla; beat 5 minutes until thickened.
  4. Stir in salt.
  5. Fold in cocoa, flour, and cornstarch gently.
  6. Fold in chips.
  7. Bake 30–34 minutes to moist crumbs.
  8. Cool 30 minutes before lifting out.

How to Serve It
 Serve room temp for the best chew. Dust lightly with cocoa for a bakery finish. Add ice cream for dessert plates. For fall, add toasted nuts on the side. For summer, pair with berries. Cut into small squares and store airtight.

4. 70% Bittersweet Chunk Chewy Brownies

These brownies are built for people who want chew plus deep chocolate flavor. Brown sugar leads for moisture, and the wet batter gets a long beat for structure. Large bittersweet chunks melt into pockets that balance sweetness. The edges set beautifully in a light metal pan at 325°F. No leavener keeps everything dense. The middle stays fudgy with a moist-crumb finish.

Ingredients

  • 10 tbsp (142g) butter, melted
  • 2 tbsp (28g) oil
  • 1½ cups (300g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • ¾ tsp salt
  • 1 cup (120g) flour
  • ⅓ cup (32g) cocoa powder
  • 1 tbsp cornstarch
  • 1 cup (170g) 70% chocolate chunks

Instructions

  1. Preheat 325°F. Line 8×8 light metal pan with parchment.
  2. Whisk butter, oil, sugars.
  3. Beat in eggs + vanilla 5 minutes until thick.
  4. Add salt.
  5. Fold in cocoa, flour, cornstarch.
  6. Fold in chunks, saving a few for the top.
  7. Bake 30–35 minutes to moist crumbs.
  8. Cool 30 minutes.

How to Serve It
 Serve slightly warm for gooey chunk pockets. Add flaky salt on top. Pair with espresso. For winter, drizzle warm ganache. For summer, serve with strawberries. Cut into 16 squares and store airtight.

5. Chewy Edge Cocoa-Forward Brownies

These brownies lean more cocoa-forward while still staying chewy. Brown sugar keeps moisture and chew, and long beating builds structure for edges that set nicely. A touch of cornstarch keeps the bite tender. No leavener keeps the crumb dense. The center stays fudgy with a moist-crumb toothpick test. Great for everyday baking when you still want that bakery chew.

Ingredients

  • 8 tbsp (113g) butter, melted
  • 3 tbsp (42g) oil
  • 1¼ cups (250g) brown sugar
  • ½ cup (100g) granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • ¾ tsp salt
  • 1 cup (120g) flour
  • ½ cup (48g) cocoa powder
  • 1 tbsp cornstarch
  • ½ cup (85g) chocolate chips

Instructions

  1. Preheat 325°F, line pan with parchment.
  2. Whisk butter, oil, sugars.
  3. Beat eggs + vanilla 5 minutes.
  4. Stir in salt.
  5. Fold in cocoa, flour, cornstarch.
  6. Fold in chips.
  7. Bake 30–35 minutes to moist crumbs.
  8. Cool 30 minutes.

How to Serve It
 Serve room temp for maximum chew. Dust with powdered sugar if desired. Pair with milk. Add ice cream for dessert plates. For holidays, add peppermint bits on top. Store airtight for day-two chew.

6. Sea-Salt Edge Sprinkle Chewy Brownies

This recipe uses a small salt sprinkle along the edges right after baking for contrast that makes the chew feel even better. Brown sugar dominance keeps the bite soft and bendy. Long beating thickens the wet base for structure. Cornstarch keeps chew tender. No leavener prevents cake texture. The center stays fudgy. Great for people who love sweet-salty desserts.

Ingredients

  • 10 tbsp butter, melted
  • 2 tbsp oil
  • 1½ cups brown sugar
  • ½ cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • ¾ tsp salt (in batter)
  • 1 cup flour
  • ⅓ cup cocoa
  • 1 tbsp cornstarch
  • Flaky sea salt for edges

Instructions

  1. Preheat 325°F, line pan with parchment.
  2. Mix butter/oil/sugars; beat eggs + vanilla 5 minutes.
  3. Fold in dry ingredients.
  4. Bake 30–35 minutes to moist crumbs.
  5. Sprinkle flaky salt around edges immediately after baking.
  6. Cool 30 minutes before slicing.

How to Serve It
 Serve room temp to highlight chew. Add extra flaky salt if you like. Pair with coffee. For winter, add caramel drizzle. For summer, serve with berries. Cut into small squares and store airtight.

7. Day-2 Pliable Chew Brownies (Oil Boost)

These brownies are designed to stay chewy the next day. The oil addition keeps the crumb pliable instead of dry. Brown sugar keeps moisture high, and a long beat creates structure. Cornstarch supports tender chew. No leavener keeps density. The center stays fudgy if you pull at moist crumbs. Perfect for make-ahead baking.

Ingredients

  • 8 tbsp butter, melted
  • 4 tbsp oil
  • 1½ cups brown sugar
  • ¼ cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • ¾ tsp salt
  • 1 cup flour
  • ¼ cup cocoa
  • 1 tbsp cornstarch
  • ¾ cup bittersweet chunks

Instructions

  1. Preheat 325°F and line pan.
  2. Whisk butter, oil, sugars.
  3. Beat eggs + vanilla 5 minutes.
  4. Fold in dry ingredients and chunks.
  5. Bake 30–35 minutes to moist crumbs.
  6. Cool 30 minutes.

How to Serve It
 Serve room temp or slightly chilled. Add flaky salt if desired. Pair with milk or coffee. For lunchbox treats, cut into small squares. Store airtight—day two is excellent. Warm 10 seconds for softer centers.

8. Vanilla-First Bloom Chewy Brownies

Vanilla timing matters here: adding vanilla early in the wet beating stage spreads the flavor evenly through the batter. Brown sugar keeps chew and moisture. Long beating thickens the batter for structure. Cornstarch keeps chew tender. No leavener keeps density right. The center stays fudgy with moist-crumb doneness. Great for people who love a strong bakery aroma.

Ingredients

  • 10 tbsp butter, melted
  • 2 tbsp oil
  • 1½ cups brown sugar
  • ½ cup granulated sugar
  • 3 eggs
  • 1 tbsp vanilla extract (yes, 1 tbsp)
  • ¾ tsp salt
  • 1 cup flour
  • ⅓ cup cocoa
  • 1 tbsp cornstarch
  • ½ cup chocolate chips

Instructions

  1. Preheat 325°F, line pan.
  2. Whisk butter, oil, sugars.
  3. Add eggs + vanilla; beat 5 minutes.
  4. Stir in salt.
  5. Fold in cocoa, flour, cornstarch.
  6. Fold in chips.
  7. Bake 30–35 minutes to moist crumbs.
  8. Cool 30 minutes.

How to Serve It
 Serve room temp for best chew. Add whipped cream for dessert plates. Sprinkle cocoa lightly. Pair with coffee. For holidays, drizzle with chocolate. Store airtight.

9. Heated Butter-Sugar Gloss Chewy Brownies

Heating butter and sugar helps dissolve granules and creates a smoother chew. Combined with long wet beating, the batter bakes up with chewy edges and a fudgy center. Brown sugar leads for moisture. Cornstarch keeps tenderness. No leavener keeps density. Light metal pan at 325°F sets the edges just right. Great for people who want consistent chew every time.

Ingredients

  • 10 tbsp butter
  • 1½ cups brown sugar
  • ½ cup granulated sugar
  • 2 tbsp oil
  • 3 eggs
  • 2 tsp vanilla
  • ¾ tsp salt
  • 1 cup flour
  • ⅓ cup cocoa
  • 1 tbsp cornstarch
  • ¾ cup bittersweet chunks

Instructions

  1. Preheat 325°F, line pan.
  2. Warm butter + sugars on low heat 1–2 minutes until glossy.
  3. Cool 3 minutes, whisk in oil.
  4. Add eggs + vanilla; beat 5 minutes.
  5. Fold in dry ingredients and chunks.
  6. Bake 30–35 minutes to moist crumbs.
  7. Cool 30 minutes.

How to Serve It
 Serve room temp. Sprinkle flaky salt if desired. Pair with espresso. For winter, add ganache drizzle. For summer, add berries. Cut small squares and store airtight.

10. Chewy Center “Moist Crumb” Brownies

These brownies are tuned for the doneness point that gives the best chew-and-fudge balance: moist crumbs, not wet batter and not clean. Brown sugar keeps moisture and chew. Long beating thickens the batter for structure. Cornstarch keeps tenderness. No leavener prevents cakiness. Light metal pan helps edges set. Great for people who want predictable results.

Ingredients

  • 8 tbsp butter, melted
  • 3 tbsp oil
  • 1¼ cups brown sugar
  • ½ cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • ¾ tsp salt
  • 1 cup flour
  • ⅓ cup cocoa
  • 1 tbsp cornstarch
  • ½ cup chunks

Instructions

  1. Preheat 325°F, line pan.
  2. Beat wet ingredients 5 minutes.
  3. Fold in dry ingredients gently.
  4. Bake 30–34 minutes until moist crumbs.
  5. Cool 30 minutes.

How to Serve It
 Serve room temp for the best chew. Add powdered sugar if desired. Pair with milk. For fall, add caramel drizzle. For summer, add berries. Store airtight.

11. Parchment Full-Line No-Stick Chewy Brownies

This recipe is about clean edges and zero sticking. Full parchment lining prevents edge tearing, which matters for chewy brownies. Brown sugar keeps moisture high. Long beating builds structure. Cornstarch keeps chew tender. No leavener keeps density. Light metal pan helps edges set. Great for slicing clean squares.

Ingredients

  • 1 batch batter from Recipe #1
  • Full parchment lining (base + sides)

Instructions

  1. Preheat 325°F and fully line pan with parchment.
  2. Make batter and bake 30–35 minutes to moist crumbs.
  3. Cool 30 minutes and lift out.

How to Serve It
 Serve clean squares on a platter. Add flaky salt if desired. Pair with coffee. For parties, cut into bite-size cubes. Drizzle with chocolate for a fancy look. Store airtight.

12. Chewy Brownies with Cocoa + Chunk Mix

These brownies blend cocoa flavor with chunky pockets for texture contrast. Brown sugar keeps chew. Long beating thickens the wet base. Cornstarch keeps it tender. No leavener keeps it dense. Light metal pan sets edges nicely at 325°F. Moist-crumb doneness keeps centers fudgy. Great for anyone who wants chew plus gooey pockets.

Ingredients

  • 10 tbsp butter, melted
  • 2 tbsp oil
  • 1½ cups brown sugar
  • ½ cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • ¾ tsp salt
  • 1 cup flour
  • ⅓ cup cocoa
  • 1 tbsp cornstarch
  • ½ cup chips + ½ cup chunks

Instructions

  1. Preheat 325°F, line pan.
  2. Beat wet ingredients 5 minutes.
  3. Fold in dry ingredients.
  4. Fold in chips + chunks.
  5. Bake 30–35 minutes.
  6. Cool 30 minutes.

How to Serve It
 Serve warm for gooey pockets. Add ice cream. Sprinkle flaky salt if desired. Pair with espresso. Cut small squares. Store airtight.

13. Chewy Brownies with Light Crisp Edges

A light metal pan and longer bake time create edges that set with a faint crispness, while the center stays fudgy. Brown sugar keeps chew and moisture. Long beating thickens the batter for structure. Cornstarch keeps tenderness. No leavener prevents cakiness. Moist-crumb doneness is key. Great for edge lovers.

Ingredients

  • 1 batch batter from Recipe #1

Instructions

  1. Bake at 325°F for 33–36 minutes (slightly longer).
  2. Pull when center still gives moist crumbs.
  3. Cool 30 minutes.

How to Serve It
 Serve room temp. Sprinkle flaky salt on edges. Pair with milk. For winter, add warm chocolate sauce. Cut into 16 squares. Store airtight.

14. Chewy Brownies with Espresso + 70% Chunks

This recipe balances sweetness with bittersweet chocolate and a small espresso boost. Brown sugar keeps chew. Long beating thickens for structure. Cornstarch keeps tender chew. No leavener keeps density. Light metal pan sets edges. Moist-crumb doneness keeps the center fudgy. Great for chocolate lovers who want depth.

Ingredients

  • 10 tbsp butter, melted
  • 2 tbsp oil
  • 1½ cups brown sugar
  • ¼ cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • ¾ tsp salt
  • 1 tsp espresso powder
  • 1 cup flour
  • ¼ cup cocoa
  • 1 tbsp cornstarch
  • 1 cup 70% chunks

Instructions

  1. Preheat 325°F, line pan.
  2. Beat wet ingredients 5 minutes.
  3. Fold in dry ingredients, espresso powder, and chunks.
  4. Bake 30–35 minutes.
  5. Cool 30 minutes.

How to Serve It
 Serve with vanilla ice cream. Add flaky salt on top. Pair with coffee. For winter, add whipped cream. Cut small squares. Store airtight.

15. Chewy Brownies with Extra Thick Batter Beat

Some chewy recipes fall flat because the batter never thickens enough. This one commits to the full five-minute beat until the wet mixture looks thicker and more structured. Brown sugar keeps moisture. Cornstarch helps tender chew. No leavener keeps density. Light metal pan sets edges. Moist crumbs keep centers fudgy. Great when you want reliable chew every time.

Ingredients

  • 10 tbsp butter, melted
  • 3 tbsp oil
  • 1½ cups brown sugar
  • ½ cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • ¾ tsp salt
  • 1 cup flour
  • ⅓ cup cocoa
  • 2 tbsp cornstarch
  • ½ cup chunks

Instructions

  1. Preheat 325°F, line pan.
  2. Beat wet ingredients 5 minutes.
  3. Fold in dry ingredients gently.
  4. Bake 30–35 minutes.
  5. Cool 30 minutes.

How to Serve It
 Serve room temp. Dust cocoa lightly. Pair with milk. For parties, drizzle with chocolate. Cut into small squares. Store airtight.

16. Chewy Brownies with Caramel-Like Brown Sugar Flavor

Brown sugar brings a caramel-like depth and moisture retention that makes chew possible. This recipe keeps brown sugar dominant and uses long beating for structure. Cornstarch keeps the chew tender. No leavener keeps density. Light metal pan at 325°F sets edges. Moist crumbs keep center fudgy. Great for people who love a richer sweet profile.

Ingredients

  • 8 tbsp butter, melted
  • 3 tbsp oil
  • 1½ cups brown sugar
  • ¼ cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • ¾ tsp salt
  • 1 cup flour
  • ¼ cup cocoa
  • 1 tbsp cornstarch
  • ¾ cup chunks

Instructions

  1. Preheat 325°F, line pan.
  2. Beat wet ingredients 5 minutes.
  3. Fold in dry ingredients and chunks.
  4. Bake 30–35 minutes.
  5. Cool 30 minutes.

How to Serve It
 Serve with whipped cream. Add flaky salt if desired. Pair with coffee. For fall, add cinnamon on the plate. Cut small squares. Store airtight.

17. Chewy Brownies with Thin Salted Top

A fine salted top brings contrast that makes chew feel more satisfying. Brown sugar keeps moisture high. Long beating thickens the wet base. Cornstarch keeps tenderness. No leavener keeps density. Light metal pan sets edges. Moist crumbs keep the center fudgy. Great for sweet-salty fans.

Ingredients

  • 1 batch batter from Recipe #1
  • Pinch flaky salt for top

Instructions

  1. Bake at 325°F for 30–35 minutes.
  2. Add a pinch of flaky salt right after baking.
  3. Cool 30 minutes.

How to Serve It
 Serve room temp. Pair with milk or coffee. Add caramel drizzle for dessert plates. Cut into small squares. Store airtight. Chill for extra chew.

18. Chewy Brownies with Extra Parchment Protection

This recipe is about protecting the edges so chewy corners stay intact. Full parchment lining prevents tearing. Brown sugar keeps chew. Long beating builds structure. Cornstarch keeps tender chew. No leavener keeps density. Bake to moist crumbs for fudgy centers. Great for neat slices and gift boxes.

Ingredients

  • 1 batch batter from Recipe #1
  • Full parchment lining

Instructions

  1. Fully line pan.
  2. Bake 30–35 minutes at 325°F.
  3. Cool 30 minutes and lift out.

How to Serve It
 Serve neat squares. Dust cocoa lightly. Pair with coffee. Add flaky salt if desired. Cut small squares for gifting. Store airtight.

19. Chewy Brownies with Balanced Sugar Blend

This recipe uses a balanced sugar blend to keep chew without becoming overly sweet. Brown sugar still leads for moisture. Long beating thickens the wet base for structure. Cornstarch keeps tenderness. No leavener keeps density. Light metal pan helps edges set. Moist-crumb doneness keeps center fudgy. Great for a classic chewy brownie.

Ingredients

  • 10 tbsp butter, melted
  • 2 tbsp oil
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • ¾ tsp salt
  • 1 cup flour
  • ⅓ cup cocoa
  • 1 tbsp cornstarch
  • ¾ cup bittersweet chunks

Instructions

  1. Preheat 325°F, line pan.
  2. Beat wet ingredients 5 minutes.
  3. Fold in dry ingredients and chunks.
  4. Bake 30–35 minutes.
  5. Cool 30 minutes.

How to Serve It
 Serve room temp. Add ice cream for dessert. Sprinkle flaky salt if desired. Pair with milk. Cut into 16 squares. Store airtight.

20. Ultimate Chewy Master Recipe (Repeat-Ready)

This final recipe brings all the chewy principles together in one repeatable method. Brown sugar dominates for moisture and bendy chew. Butter-sugar mixing creates a smooth base, and the full five-minute wet beat builds structure without using any leaveners. Cornstarch adds tender chew without gumminess. A light metal pan at 325°F sets edges while keeping centers fudgy. Bittersweet chunks balance sweetness. If you want one chewy brownie to memorize, this is it.

Ingredients

  • 10 tbsp (142g) unsalted butter
  • 2 tbsp (28g) neutral oil
  • 1½ cups (300g) brown sugar (packed)
  • ½ cup (100g) granulated sugar
  • 3 large eggs (room temp)
  • 2 tsp vanilla extract
  • ¾ tsp fine salt
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (32g) cocoa powder
  • 1½ tbsp (12g) cornstarch
  • 1 cup (170g) bittersweet chunks (70%)
  • Flaky sea salt (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8 light metal pan with full parchment overhang.
  2. Melt butter, then whisk with oil and both sugars until glossy and smooth.
  3. Add eggs and vanilla; beat 5 minutes until thickened and ribbon-like.
  4. Stir in salt.
  5. Fold in cocoa, flour, and cornstarch gently until just combined.
  6. Fold in bittersweet chunks, saving a few for the top.
  7. Bake 30–35 minutes until toothpick shows moist crumbs.
  8. Cool 30 minutes in pan, lift out, then cool longer for clean slices.
  9. Sprinkle flaky salt before serving if desired.

How to Serve It
 Serve room temp for chewy edges and tidy squares. Warm a piece for 10 seconds if you want softer centers. Add vanilla ice cream for a classic dessert plate. For winter, drizzle warm chocolate sauce. For summer, serve with strawberries. Cut into small squares for sharing and store airtight for day-two chew.

Conclusion

Chewy brownies come down to a few repeatable moves: brown sugar leading the sugar blend, longer wet beating for structure, a touch of cornstarch for tender chew, and baking to moist crumbs in a light metal pan. Save this list, try a couple versions, and keep your favorite as your go-to for chewy edges and fudgy centers that hit every craving.

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