Best-Ever Chewy Brownies

These chewy brownies get a boost of dark chocolate flavor with the addition of molasses and Dutch-processed cocoa powder. Though the method is unconventional, we've found it's the best way to give your brownies a pleasant chew.  To top it off, we stir in some bright and tangy raspberry jam—it's optional, though we highly recommend. Still got questions? We've got answers!

Why butter AND vegetable oil?

Butter for flavor, vegetable oil for chew! Though a brownie made purely with vegetable oil will be chewier, you'll miss the richness from the butter. So, both it is!

Why molasses?

Not only does molasses bring some extra chew to the brownies, it also enhances the natural cocoa flavor. A win/win! (If you don't have molasses, they will turn out just fine without it.)

Why separate the eggs?

In order to develop gluten (aka stretch and chew), flour needs to be mixed with a non-fatty liquid. That's where egg whites come in! Along with salt (which aids in gluten development) flour is beaten into the egg whites until smooth, effectively adding a bit of gluten to our recipe.


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Yields: 9 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 55 mins
1 c.

packed light brown sugar

1/2 c.

Dutch-processed cocoa powder

1 tbsp.


1/2 tsp.

espresso powder

5 tbsp.


1 tbsp.

vegetable oil


eggs, separated

1/3 c.

all-purpose flour

1/2 tsp.

kosher salt

2 tbsp.

raspberry jam

1/4 tsp.


  1. Preheat oven to 325 and line an 8"-x-8" baking pan with parchment paper. In a large bowl, combine sugar, cocoa powder, molasses, and espresso powder.
  2. In a small saucepan over medium heat, combine butter and oil. Heat until butter is completely melted and bubbling. Pour hot butter mixture over sugar mixture and stir to combine. Stir in egg yolks one at a time until completely incorporated.
  3. In a medium bowl, combine egg whites with flour and salt. Whisk until completely smooth. Stir egg white mixture into chocolate mixture until smooth, then transfer to prepared baking pan and smooth top.
  4. Combine jam and water in a small microwave safe bowl. Microwave on high for 15 seconds and stir to combine. Drizzle jam over brownies and use a butter knife to swirl. Bake until a toothpick inserted in the center of the brownies comes out almost completely clean, 28 minutes. Let cool completely before cutting into squares and serving.

Emily Hlavac Green

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