The Best Chewy Brownies is a bold claim, but these brownies from Alice Medrich truly deliver. This is a recipe you’ll return to again and again—each batch yielding a crisp, crackly top and a chewy, intensely chocolate center.
Today’s recipe comes from Alice’s cookbook Bittersweet, a favorite for its reliable recipes and clear explanations. Alice’s guidance on chocolate—how different percentages of cocoa solids affect texture and flavor, and how to adapt or temper chocolate—is invaluable for home bakers and professionals alike. I own two editions because the updates are worth revisiting.
Living in the San Francisco Bay Area offers the chance to meet top cookbook authors and chefs, watch them demonstrate techniques, and pick up tips that make a real difference. Over the years, classes and demos from the pros have taught me tiny details that improve every recipe I make.
Alice’s expertise is widely respected: bakers consult her when chocolate recipes go off the rails because she explains the science behind the results. If a chocolate technique puzzles you, her books are an excellent resource.
These brownies rely on cocoa powder instead of melted chocolate for two main reasons. First, most of the fat comes from butter rather than cocoa butter, and second, the use of granulated sugar (rather than superfine sugar used in molded chocolate) contributes to the distinctive glossy, crunchy crust that breaks delightfully when you bite in. The better the cocoa powder you use, the more compelling the chocolate flavor.
There are countless brownie recipes online, but this one is a longtime favorite. It produces a thin, crackly top and a fudgy interior that almost reads like a flourless cake due to the small amount of flour. That also makes it easy to adapt for gluten-free diets with minimal changes.
Enjoy these chewy, chocolate-forward brownies—perfect for everyday treats or a special chocolate craving. Happy Chocolate Monday!
If you try this recipe, please leave a star rating in the recipe card, comment below, and tag @theheritagecook on Instagram—seeing your creations brightens my day.
Ingredients needed for The Best Chewy Brownies:
- Unsalted butter
- Granulated sugar
- High-quality unsweetened cocoa powder
- Salt
- Pure vanilla extract
- Eggs
- Flour (use a gluten-free blend or regular all-purpose if not GF)
- Optional: walnuts or pecans
PRO Tip:
You can mix this by hand. The batter looks sandy before baking; as the sugar melts during baking, it creates the glossy crust and fudgy interior.
How to make The Best Chewy Brownies:
- Melt the butter, sugar, cocoa, and salt together and let the mixture cool slightly.
- Stir in the vanilla, then add the eggs one at a time, mixing well after each addition.
- Fold in the flour, pour the batter into the prepared pan, and bake until the center is slightly moist—about 20–25 minutes. Cool completely in the pan.
- Use the parchment sling to lift the brownies from the pan, then slice and serve.
PRO Tip:
For the cleanest presentation, trim a thin sliver from each side of the baked slab before cutting into squares. Those trimmings are great for nibbling.
Recommended Tools:
- Mixing bowls
- Digital kitchen scale
- Saucepan for a double-boiler setup
- Wire cooling rack
- 9-inch (23 cm) square baking pan
- Parchment paper
Gluten-Free Tips:
To convert this or many other baking recipes to gluten-free, use 120 grams per cup of a reliable gluten-free flour blend. If you use another brand, whisk it, spoon it into a measuring cup without packing, level it, and weigh the flour to determine that brand’s cup weight. Commercial ready-to-use blends such as Pamela’s All-Purpose, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure work well.
If your blend already contains xanthan gum or another binder, you do not need to add additional gum. For the most consistent results, weigh ingredients in grams using a digital kitchen scale.
Check product labels regularly to ensure ingredients remain gluten-free, as formulations can change.
The Best Chewy Brownies (GF)
There is nothing better than a perfectly chewy, luscious, smack you in the face chocolate brownie – and this is it! Enjoy the Best Chewy Brownies!
15 minutes
25 minutes
40 minutes
1 hour 20 minutes
Ingredients
- 10 tbsp (1 stick + 2 tbsp; 141 g) unsalted butter, sliced
- 1-1/4 cups (141 g) granulated sugar
- 3/4 cup + 2 tbsp (74 g) high-quality unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 2 cold large eggs
- 1/2 cup (60 g) gluten-free flour blend or regular all-purpose flour
- 1/4 tsp xanthan gum (omit if your GF blend already contains it)
- 2/3 cup (75 g) walnut or pecan pieces (optional)
Instructions
1. Position a rack in the lower third of the oven and preheat to 325°F (163°C). Line a 9-inch (23 cm) square baking pan with parchment or foil, leaving an overhang on two opposite sides to form a sling. Butter the liner and exposed pan edges.
2. Combine butter, sugar, cocoa, and salt in a medium heatproof bowl. Set the bowl over a saucepan with 2 inches (5 cm) of barely simmering water and stir occasionally until the butter melts and the mixture is smooth.
3. Remove the bowl from the heat and cool until the mixture is warm but not hot—if it’s too hot, the eggs may scramble.
4. Whisk in the vanilla. Add eggs one at a time, whisking thoroughly after each. When the batter is thick and shiny, add the flour and stir until no streaks remain, then beat vigorously for 40 strokes with a wooden spoon or rubber spatula. Stir in nuts if using. Spread evenly in the lined pan.
5. Bake 20–25 minutes, until a toothpick inserted in the center comes out slightly moist with batter. Cool completely in the pan on a rack; the pan will feel only lukewarm in the center when cooled.
6. Lift the brownies from the pan using the parchment sling and transfer to a cutting board. Cut into about 16 squares.
Notes
Chocolate note: Either natural or Dutch-process cocoa powder works. Natural cocoa delivers more tart, fruity complexity; Dutch-process produces a darker, mellower flavor reminiscent of classic chocolate pudding.
Use a digital kitchen scale for consistent results and weigh ingredients in grams whenever possible. Check ingredient labels to ensure products remain safe for any dietary restrictions.
Adapted from Alice Medrich’s recipe in Bittersweet.
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 123
Total Fat: 8g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 42mg
Sodium: 103mg
Carbohydrates: 11g
Fiber: 0g
Sugar: 1g
Protein: 2g
Nutritional information is an estimate calculated by online tools. For medical or dietary needs, consult a trusted source.
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Welcome. The suggestions here are not dietary advice or a substitute for professional medical guidance. Unauthorized use or duplication of proprietary material is prohibited. We participate in affiliate programs and may earn a small commission from qualifying purchases at no extra cost to you. Always check ingredient labels for allergens or formulation changes. This post was first shared in August 2015 and updated in 2025.