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Here's a great recipe for chewy brownies that are disguised as cookies...and actually, you could probably bake them as bar cookies, aka brownies. Enjoy!
http://lauraxlei.wordpress.com/2009/07/06/king-arthurs-fudge-drops/

When I want a chewy brownie, I usually look for a recipe w/more AP flour and no baking powder (which are the opposite of a "cakey" recipe). And no fancy "creaming process"... just beat the heck out of it w/a wooden spoon & with all the ingredients in the same bowl. That should develop some of the gluten & give it some "tooth". Cake-like brownies need a more even hand so they're lighter.

I have to thank Laura Zolnoski, in fact, I owe you one. For THE LONGEST time I've been curious about these fabulous brownie-like cookies from a local market in town that I've been indulging in for years. The link you provided has to be them. I can't wait to try out this recipe!

They are divine, folks.

I'm still looking for a chewy brownie recipe too. I tried a KAF recipe last night. It gave me a great crackle crust (my second requirement for brownies), but they weren't very chewy. I've tried so many recipes, but I can't find any that give a chewiness like box mixes!

Thanks for the hint about the brownie cookies, Laura. I'm going to try it next time.

For chewy brownies, I add a generous amount of corn syrup (you can reduce the sugar to make up for the sweetness) and extra fat (butter, oil, whatever your recipes uses) and it always gives me chewy rich brownies. Also, I find most brownies, if properly stored, get better and chewier in the days after making them (if you have patience to wait!)

Cakey brownies often mean they've been slightly overcooked.. try doing your recipe, but taking them out of the oven a few minutes earlier. It could be that your oven is stronger than the recipe makers.

Don't use a recipe that has baking powder in it because it'll make them rise too much. I use a recipe from my mom's old Better Homes and Gardens dessert cookbook, but I add an extra ounce of chocolate:

1/2 cup butter
1 cup sugar
1 tsp vanilla
1 egg
3 ounces chocolate, melted and slightly cooled
1/2 cup a.p. flour

Preheat oven to 325 F.

Cream butter and sugar. Add vanilla and egg and mix well. Add melted chocolate and mix well. Add flour and mixx until just combined.
Pour batter into a greased 8 x 8 square pan and pop into the oven for 30-35 min. The edge pieces are the chewiest.

I use the recipe on the back of the bar of unsweetened Bakers Chocolate. You might want to use classier chocolate but I am perfectly happy with Bakers and the brownies always get raves. You melt the butter & choc together, and there's no creaming involved. They are dense and not at all cake like.

I was looking for a chewy / fudgy brownie and came across this recipe.

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1136/Recipe.cfm

I must admit I was a bit skeptical because of the name, but I gave it a try anyway, and so far this recipe seems to fit the bill.

I second Charlotte about the recipe on the Baker's Box. My ultimate favorite brownie recipe is from Maida Heatter, she repeats it alot but I found it in the chocolate deserts book and it's the one with instant coffee in it. The Baker's recipe is easier and faster though, with equally fudgy results, so I make it more often.

Use 1 less egg.

Want more cake-y brownies? Add an egg.

According to my old Joy of Cooking, it has more to do with the size of pan you cook them in than the ingredients. For the same recipe given (Brownies Cockaigne), it tells you to cook in a smaller (9x9 inch) pan for cakey brownies and a larger (9x13 inch) pan for fudgy brownies. I always use the 9x13 and love the fudgy-chewy result.

angorian is right also about the larger pan. I use a 9x13 for the Baker's recipe.
I am not baking right now (trying not to eat sweets at home just now) and even thinking about this brownie recipe is making me nuts!

And I thought I was over my chocolate cravings!

cooking for less time/higher temp- experiment until you get the texture you want

I want brownies now!

I always thought it had to do with the ratio of flour: sugar, but can't remember where I read that. I think more sugar than flour means fudgy, and more flour than sugar= cakey. Time to make 2 pans of brownies to experiment!

Just saw the responses to my post - I hope you enjoyed them all! Yum!