If you’re looking for a classic, crowd-pleasing, decadent chocolate brownie recipe, this one’s for you. In fact, it may even convince you to quit buying the box of brownie mix altogether. What makes them so chewy? A few things: using canola oil in addition to butter, and adding dark brown sugar (which, due to its acidity, speeds gluten formation, resulting in chewier brownies). Finally, letting the brownies cool completely before cutting will result in the chewiest texture. You’ll find that these are rich but not too dense, with pockets of melty chocolate in every bite thanks to chocolate chips in the batter. As they bake, they develop a crackled shiny crust and a thick outer edge.