What Makes Brownies Chewy? – What You Need To Fix In Your Recipe!

Making desserts is always fun and entertaining. Imagine the moment you get your freshly baked brownies out of the oven. It surely must be one of the best feelings ever, right?

However, they seem to be not as delicious and chewy as you would expect. Chewy brownies are indeed tasty, but what makes brownies chewy is a secret that not many people know.

In this article, we would love to share with you phenomenal tips on what makes brownies chewy.

What Makes Brownies Chewy?

Brownies Chewy

There are many reasons why brownies can get chewy, but there is one most significant reason and the other complimenting reasons like any other story.

Let’s have a deep look into a brownie’s ingredients to see which ingredient plays the biggest role in how to make brownies chewy, not cakey.


In any chewy brownie recipe food network, fat is the glue to stick the brownie’s components together. If you eat a brownie with no fat, it would be super dry, and all you feel is dry, separated chocolate and cocoa powder.

Instead of being chewy, a brownie without fat will witness the break and separation of all components apart from each other. It’s easy to understand how to make brownies chewier when fat is the ultimate reason for brownies to be chewy because it helps brownies crumbly.

The fat here is a combination of saturated and unsaturated fats. With the right amount of liquid and non-liquid fat, your brownies can be chewy and not crumbly.

If you want to use only one kind of fat only, it’s perfectly fine. But trust us, the effect of stunning chewy brownies can only be seen on brownies cooked with both saturated and unsaturated fat.

We suggest you use melted vegan butter and vegetable oil or canola oil to ensure the brownie texture comes out great while maintaining the nutritional value. This fat combination is the key difference between chewy brownies and fudgy brownie vs cakey brownies.

You should use fresh veggie oil to avoid any off-flavors and use unsalted butter to refrain from adding in more salt. Investing in the quality of the most important factor to make brownies chewy will pay off in the end.


Unlike fudgy or cakey brownies, where you can use a lot of chocolate to spice up the flavor of your brownies, it’s a contrasting story with chewy brownies.

Instead of pouring that chocolate in, you should use more cocoa powder than the chocolate itself like Nutella when creating the chocolate flavor for your brownie.

Our suggested chocolate portion is cocoa powder mix with chocolate chips stirred in the bladder together. The more chocolate you put into your recipe, the more likely your brownies become cakey and fudgy rather than chewy.

Cocoa will enhance your brownies chewier in texture with a more genuine, reminiscent flavor. Also, cocoa will grant your brownies a dark chocolate appearance that makes them extremely tasty.

Feel free to put in more chocolate chips if the flavor seems too bitter. Chocolate chips help develop the shiny crust on top of your lovely brownies.


One twist about sugar that can turn your brownie from cakey to chewy is to use dark brown sugar or granulated sugar in the ingredients. Dark brown sugar will help your brownies float and chewy, and with a spice of white sugar, you can have the shiny, crunchy top on your lovely cakes.

If your brownies have not reached the desired moisture yet to become chewy, then changing sugar type to dark brown sugar or granulated sugar will support you a lot while baking. Be careful not to add too much of these types of sugar, or your brownies can end up being too moist by having holes on the top and losing the shiny crust.


Two large eggs are enough for you to bake a standard-size brownie, but for extra chewiness confirmed, you should add in one more egg yolk. This egg yolk will help build up your brownies’ texture and make sure that it is chewy to answer the question “How to make dry brownies moist?”

Cold eggs taken out from the fridge are recommended to use rather than temperature-room eggs. The cold temperature will not accidentally give your brownies more heat, preventing the texture from turning crumbly.


The flour you should use to back chewy brownies is all-purpose flour. If you love baking, you may have heard of this flour before. It’s an extraordinary flour that can be used instead of cake flour since cake flour will give your brownies a lightweight, nonsmooth appearance.

That’s the difference between cake and brownies. Also, all-purpose flour is better and cheaper than bread flour, so it is a more convenient and affordable option.

To successfully achieve chewy brownies, you must have enough but not much all-purpose flour; otherwise, the cake will turn out to be too dry. Learn the recipe carefully and pour in the flour with caution to make sure you can get chewy brownies in the end.


If you are not familiar with the leavening agent, baking soda or baking powder is used in baking. Since we want to have chewy brownies in the end, the portion of the leavener used must be limited to about ⅛ teaspoon only. Too much leavening agent will make your brownies go soppy and not rich in content.


One tablespoon of cornstarch will turn your brownies from drying out to puffing up with the shiny, chocolate-rich layer on top. Although cornstarch is not the main ingredient in baking brownies, this little secret can help answer the question “How to make brownies moist and chewy?”

Baking Technique

The last thing you need to remember if you want to have chewy brownies is using the right baking technique. When it comes to brownies vs cake, chewy brownies require you to be slightly underbaked while cakes require to be fully baked.

Once you overbake, the brownies will lose their moisture, and the chewiness and richness will be gone. Moreover, after finishing baking brownies in the oven, put them in the fridge for one hour to chill. This technique will help boost to make extra chewy brownies.

When you finish melting kraft caramels, you will need to temporarily freeze them to use them better in the future.

Frequently Asked Questions

Why Are My Brownies Not Chewy?

The reasons why your brownies are not chewy may lie back to many reasons regarding the factors we list above, such as there is not enough fat, egg, cornstarch in your brownies, or there is too much white sugar, flour, leavener, etc.

Your baking technique can also be a problem leading to non-chewy brownies as well. The best way to deal with fudgy or cakey brownies is to look back at the recipe again and alter the ingredient ratios that are not qualified for chewy fudge brownies.

Is It Better To Use Butter Or Oil For Brownies?

The combination between oil and butter will be the best at creating chewy brownies. If you find that combo turns out to be too plain, try to add some golden syrup or change from vegetable oil to canola oil, etc., to produce more delicious flavors. And that’s how to make brownies softer too.

Is It OK To Eat Undercooked Brownies?

Underbaked brownies are good to eat since some undercooked brownies allow them to achieve a chewy texture rather than fudgy and cakey. But beware of seeing if you have any odd signs of food poisoning. If you feel the brownies are no longer good, then don’t risk eating them.


And that’s how we show you what makes brownies chewy. Many factors are contributing to chewy brownies, from ingredients to baking techniques. Hopefully, after this article, you can achieve your in-dream chewy brownies. See you soon in our next article!

Kevin Richard

Hi all! I’m Kevin. I spend plenty of time in the kitchen every day because I love cooking healthy and delicious foods for my family and friends. Cooking gives me a chance to be creative and fun. It’s also one of the most meaningful ways to express my love and take care of my little family.

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