The BEST Chewy Brownies are just as chewy as the boxed brownies but packed with way more chocolate flavor. One bowl recipe made in less than 1 hour!
Yield:
9 large or 16 small brownies
Prep Time:15minutes
Cook:30minutes
Tessa's Recipe Rundown...
Taste: Just the right amount of chocolate and sweetness. Texture: CHEWY, of course 🙂 Ease: Super easy. One bowl, no melting chocolate, and no electric mixer. Appearance: You can just see how gooey and moist these are! Pros: Better than boxed and almost as easy. Cons: None. I make this again? Absolutely.
I have shared a whole lot of brownie recipes over the years. Almost 40 to be exact!
Between all that brownie baking and completing my Ultimate Brownie Guide I’m pretty much your go-to brownie expert. Really, I should put that on my business card.
But what I realized in looking at all those brownie recipes is that I’ve never shared a CHEWY brownie recipe. Sure, my Ultimate Brownies have a good level of chewiness. But they’re also very rich and fudgy. So these Chewy Brownies have been a long time coming. If you love box mix brownies, you’ll love these both for their chewiness and for how easy they are. Much quicker and easier than my Ultimate Brownies!
I think if you read some of the comments below you’ll want to make this recipe ASAP. Just see what Susan said:
“These are the BEST brownies ever! My husband says that in the 31 years we’ve been married and I’ve been baking these absolutely his favorite of all time. ”
Chewy Brownie Baking Tips
Let me explain exactly what makes these brownies so chewy and easy. You can skip this if you don’t care WHY these brownies are the way they are and you just want the printable recipe asap.
Chocolate
Unlike my Ultimate Brownies, which utilize two types of melted chocolate, these brownies get their main chocolate flavor from cocoa powder with chocolate chips stirred into the batter. Cocoa powder definitely yields a chewier brownie and has a flavor reminiscent of boxed brownies.
The photos on this post show what the brownies look like if you use regular unsweetened cocoa powder. In the recipe video, I used Hershey’s Special Dark cocoa powder. It gave the brownies an ultra dark chocolaty appearance with a little less sweetness.
Feel free to use any kind of chocolate chips you want, but semisweet is my favorite. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies.
Fat
With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly. In looking at what makes box mix brownies so chewy, it appears that the combination of saturated (solid) fats and unsaturated (liquid) fats is the winning answer. According to Cooks’ Illustrated, boxed brownies have the saturated fat component covered which is why you add oil (unsaturated) to the mix. I opted for a combination of melted butter and vegetable oil for the best marriage of taste and texture.
Make sure your vegetable oil is fresh to avoid any off flavors and use unsalted butter so you can fully control the level of saltiness.
Sugar
I stuck with granulated sugar here because although I love the taste of brown sugar, I didn’t want to add any more moisture (brown sugar contributes more moisture due to the molasses that’s added in) to these already very moist and rich brownies. Too much moisture creates brownies that have lots of holes on top instead of that shiny tissue thin crust.
Eggs
2 large eggs is pretty standard for an 8 by 8-inch brownie recipe, but I just had to add in an egg yolk for the extra dose of chewiness and richness it gives. The protein and the fat in the egg yolk helps achieve those textures. We use cold eggs, instead of room temperature, to prevent the brownies from doming and to increase moisture with a tighter crumb texture.
Flour
All-purpose flour is the way to go here, cake flour makes these brownies way too tender and light. We can achieve enough chewiness without having to use bread flour, which can prevent an extra trip to the store for a lot of people. To make chewy fudgy brownies, we only need to use a little bit of flour. Any more flour will create drier or cakier brownies. If you want to be super accurate and weigh your flour, 1/2 cup equals 63 grams or 2.25 ounces. If you live in a very humid environment, or really dislike any kind of “greasiness,” you may want to add an extra 2 tablespoons of flour.
Leavener
With my brownie recipes, I usually prefer a very small amount or no chemical leavener (baking soda or baking powder). The reason is because I like brownies to be very rich and on the denser side, not even remotely cakey. Since they lift and give a lighter airier texture to baked goods, we’re only using 1/8 teaspoon baking soda here for just enough leavening to get a nice thick texture.
Cornstarch
This little secret ingredient really helps to improve the texture of these brownies so they’re that much closer to the box mix kind. 1 tablespoon of cornstarch makes the brownies thicker and improves that crust on top.
Make sure to measure correctly, and don’t skip this ingredient! When shooting the photos for my article on how to make brownies with a shiny, thin crust, my food photographer captured the shocking differences between a batch made with 1 tablespoon of cornstarch vs brownies made with an accidental amount of 1 teaspoon cornstarch. The bottom brownies also had no chocolate chips. Take a look:
Baking
Bake these brownies in a 325°F oven for about 30 minutes to avoid overbaking. There will absolutely be moist crumbs attached to a tester by the end of the baking time. That’s what we want. Even after 30 minutes if the middle still seems too moist, just remove the brownies from the oven. Carry-over cooking, the residual heat of the oven and pan, will continue to cook the brownies.
Some readers have said their brownies were really undercooked after 30 minutes. I’m guessing they used a glass baking pan, which I DON’T recommend for this recipe. I recommend a metal baking pan like this one. Also, you might want to check your oven temperature with an oven thermometer as many home ovens run cold (especially when they say they’ve just preheated).
For best results, allow the brownies to cool completely before slicing and serving.
Storing
The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled.
Substitutions
This brownie recipe is written exactly the way it is for very specific reasons, as noted in the explanations above. If you can’t use one of the ingredients listed, take a look at my extensive brownie index for other options (including coconut oil brownies). If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan the results will NOT be the same. Feel free to add in nuts, chips, toffee bits, or anything else to the batter (1/2 cup to 1 cup, depending on how much you’d like).
4.83 from 654 votes
How to make
Best Ever Chewy Brownies
Yield:9large or 16 small brownies
Prep Time:15minutes
Cook Time:30minutes
Total Time:45minutes
The BEST Chewy Brownies are just as chewy as the boxed brownies but packed with way more chocolate flavor. One bowl recipe made in less than 1 hour!
Ingredients
1 1/4cups(249 grams) granulated sugar
5tablespoons(71 grams) unsalted butter
2large eggs plus 1 egg yolk,cold
1teaspoonvanilla extract
3/4cup(75 grams) unsweetened cocoa powder
1/3cupvegetable oil
1/2cup(63 grams) all-purpose flour
1/8teaspoonbaking soda
1tablespooncornstarch
1/4teaspoonsalt
3/4cup(128 grams) semisweet chocolate chips
Directions
Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil and spray with nonstick cooking spray.
In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.
Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.
Brownies can be stored in an airtight container at room temperature for up to 3 days.
Recipe Video
Recipe Notes
To double this recipe, use a 9x13 pan and bake for the same amount of time.
Course:
Dessert
Cuisine:
American
Keyword:
brownies, chewy brownies
May 2021 Baking Challenge
This recipe was the May 2021 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details. Check out everyone’s brownies:
This recipe was originally published in 2017 and updated in 2021 with more tips and new photos. Photos by Ashley McLaughlin.
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
Wow, another winner! Cornstarch, who knew? My husband likes these so much, I have to bake some cupcakes to lure him away. He works hard, but i adore these brownies!!
WOW! Made these yesterday for my husband’s birthday and he was blown away by these brownies! They are crispy on the edges and chewy in the middle. Never had a better brownie!! I also followed your advice to buy better chocolate powder. I used to use the regular Hershey powder but after reading your article on coco powder I bought Bensdorp online and it made a huge difference!! Thank you for the recipes and also the detailed information on ingredients and how to bake. I am working my way through your cookbook.
So amazing to hear that, Angela! Thanks for the rave review 🙂 Be sure to tag Tessa if you’re on Instagram with #handletheheat so she can see all your cookies! Also, if you haven’t already, click here to join the Handle the Heat baking community on Facebook: https://www.facebook.com/groups/handletheheatcommunity
These really were chewy and delicious. My husband was shocked they didn’t come from a box. The only thing is they started to get a little too crispy on the edges by the time the center was cooked through but that might just be my oven.
Hi Rose! So happy you both enjoyed this recipe! It’s definitely possible the crispy edges could be from your oven, but it could also be from the pan used. Check out the pink tip box above the recipe for more details on Tessa’s preferences 🙂 I hope that helps perfect your next batch!
I made these last night and were exactly like box brownies but better! But I’m trying to cut down on sugar so want to substitute half the sugar with honey next time. I know you say “no substitutions”, but what modifications would you recommend anyway? A couple more Tbs flour and bit more baking soda? Thanks!
Hi Wendy! I can’t help with modifications as we haven’t tested them, sorry! I’m so happy you enjoyed this recipe, but any substitutions will have to be experimented. Please let us know how it goes if you give it a try.
Hi Trisha! You’re welcome to use a chocolate bar instead, just keep in mind that chocolate chips specifically help develop that shiny crust on top of the brownies. Your brownies will still taste delicious though!
This was my first time making homemade brownies, and oh my WORD. They are delicious! I made them as a birthday treat for my husband’s grandpa, and my kids and I agreed that these are the best brownies we’ve ever eaten. I made it exactly as is, and made sure not to overcook it – even though they seemed not quite done, we let them cool for about thirty minutes before cutting and they were perfect. Thanks for the recipe!
Wonderful!! I’m so happy to hear this recipe worked perfectly for you, and congrats on making your first homemade brownies! I’ll bet you’ll never go back to boxed brownies 🙂
Hi Mourin! So glad you love this recipe 🙂 You’ll want to divide all ingredients in half, including the eggs. To measure half of an egg yolk, use 1 Tablespoon or 1/2 ounce. I hope that helps!
You should be able to freeze and reheat these! Make sure the brownies are very well wrapped in plastic and we’d recommend freezing the entire slab rather than cut pieces.
I just made this today and followed all the instructions, however while a great crust formed the taste of the brownie itself was kind of bitter…. The brownie wasnt dry at all which was great, but the bitterness made it feel kind of flour-y. Is there any counter to this? Should I reduce the cocoa powder next time and replace with some melted chocolate?
Also, I would like it to be chewier if possible, it was still more towards the fudgier side for my liking, though others may prefer that. Again, please let me know how to achieve that maximum chewiness, would appreciate any advice!
I’m sorry to hear that, Shruthi! Did you substitute any ingredients? What kind of cocoa powder did you use? And lastly, do you weigh your ingredients with a digital scale? I’d love to help figure out what went wrong so you can enjoy these chewy brownies the way they’re meant to be! Tessa includes a ton of tips in the pink tip box above the recipe, so be sure to read them-she explains what helps to make these brownies so chewy. I hope you give this recipe another try!
I am recently on a low salt diet. The substitute baking soda is very weak even using twice the amount. The substitute baking powder is stronger. May I use that?
Hi Karen, baking powder and baking soda are two very different leaveners. Please check out our article detailing more here: Baking Soda vs. Baking Powder. Hope that helps!
Sure! Freeze already cut up in an air-tight freezer container. You can also cut them up into smaller cubes to be placed in ice cream, it’s so delicious! 🙂
Hi Irene! Yes, the cooking spray is necessary on the foil, otherwise your brownies will stick to the foil. You can also use parchment paper in place of the foil, but that will also need to be sprayed with cooking spray.
I have never commented about a recipe, but this was the best, easiest one I found. I added walnuts and Reeses peanut butter chips because I didn’t have chocolate chips. The Beownies were incredible!
Hi! I was wondering, I wanted to make blueberry brownies, if I use your recipe and add in 1C of blueberries, would the brownies still be nice and chewy even with the moisture from the blueberries? Thank you!
I ended up putting in 1 C of blueberries. The brownies came out pretty fudgy flavor but it was really soft/mushy vs chewy. Do you have any idea if that may be due to the blueberries? Thanks!
I followed the recipe exactly and added in 1 C of rinsed/dried blueberries. Before baking, I did leave it in the fridge for a couple of hours. The result was the brownie was pretty moist, not dry. It wasn’t chewy at all but it also wasn’t cakey or mushy either. Overall it wasn’t a bad brownie.
Do you have any ideas or guesses on how to make it chewy with the addition of blueberries? Thank you!
I’m glad your experiment turned out pretty well! As we haven’t tested this recipe with fruit, I can’t say for sure how to tweak the recipe to keep that chewiness to the brownies. I’m wondering though if 1 cup was too much, maybe try using only half in the batter next time, then placing the other half on the top of the brownies as soon as they’re taken out of the oven so the texture of the brownies isn’t altered as much? Did you use the blueberries as an addition to the recipe, or did you substitute anything out?
Just made these on our boat and I’m totally smitten! They’re everything the perfect brownie should be…chocolatey, moist (I know, I know), and most importantly, CHEWY!
Hello I really appreciate that you starting adding amounts in grams. Since in Europe we don’t have measuring cups, it helps a lot… Previously all my recipes failed due to not measuring properly. About the oil what type of oil do you recommend? Coconut? Canola? Sunflower? Corn? And what’s the equivalent of 1/3 cup in oz / ml or gr? Thanks
Maria from Italy
Hi Maria, we recommend using vegetable oil for this recipe, but you could try substituting with canola oil. We actually don’t use a scale to measure liquids as there’s no air inside those ingredients so it’s difficult to mess up the measurements; however, 1/3 cup of vegetable oil is equal to about 74 grams-check out our free Ingredient Measuring Cheatsheet to help you with future recipes when needed Hope that helps!
Needed a fast chewy brownie recipe and went for this one – and it did not disappoint! It looks 20 minutes to prep + the 30 minute baking time (during which time I continued to get ready for my last minute desert party. This brownie is chewy without being gooey, flakey top layer. I used Dutch Processed chocolate and the taste in the recipe was wonderful!! The desert was loved by the teens and adults alike! I will definitely be making this again!
Quite oily. I don’t know why only 1/3 cups of oil would make it this way, but not only is it very prominent in the texture, there were large oil spots after we laid a paper towel over the brownies over night. Too oily for us, and the chocolate flavor is about the same as boxed brownies, even when using high quality cocoa powder and chips.
Sorry to hear your brownies turned out oily! We haven’t heard of this issue yet! Did you make any ingredient substitutions? What brand of oil did you use? What size of pan and type (glass, aluminum…etc) of pan did you use to bake your brownies in? We definitely want to help you figure out what happened, they shouldn’t turn out like that!
These are hands down the best brownies I’ve ever made! I’ve always been a fan of boxed mix brownies but these are even better. They’re thick but not dense, and the flavor is perfect.
I have to say this is the best brownie recipe out there. I think I’ve made them about 5 times now, and they always turn out great. Fudgy consistently, crinkly tops, chewy… delicious. I have always doubled the recipe, and last time I accidentally put the oven temp at 350, but they were done at 30 min. Maybe a “smidgen” overdone, but I also used raspberry extract in the recipe which I read can affect the consistency. Really good though. Have used half black cocoa and half regular. This last time I put the temp at 325 and had to bake for an extra 10 min. Perfect!
This is a good recipe but I found them a little salty. I would probably decrease the salt to 1/8 tsp. next time. Also my oven didn’t quite get them done at 30 minutes but we like them gooey so it was ok. 🙂
This is now officially my go to brownie recipe. I’ve made it about 4 or 5 times with half black cocoa, and everyone loves them. I always double the recipe and this time I put in raspberry extract. Delish! Easy no fail recipe.
The most important thing when cutting into brownies is making sure they’re completely cool, which will ensure they don’t fall apart upon cutting. You also want to make sure not to “saw” at the brownies when cutting with a knife, instead place the knife directly into the brownies, pressing straight down to cut. Hope that helps!
This looks like a super easy recipe, and as I’m without the use of my electrical appliances it’s perfect for our makeshift kitchen. I’m so pleased to see the weight conversion to grams apart from 1/3 cup of vegetable oil, could you tell me what the gram weight of it is please?
Hi Shaar, I don’t use a scale to measure liquids as there’s no air inside those ingredients so it’s difficult to mess up the measurements. 1/3 cup of vegetable oil is equal to about 74 grams-check out my free Ingredient Measuring Cheatsheet to help you with future recipes when needed 🙂 Hope that helps!
I’m sorry to hear that! I haven’t tried this recipe without it-I personally feel it’s a crucial ingredient (see the pink tip box above the recipe) to ensure the outcome I was trying to achieve. Please let me know if you try this recipe without it or if you’re able to find a substitute that works!
Haha, there’s a reason why I have over 40 brownie recipes, it’s tough to pick a favorite, which is why each recipe is a bit different to suit the craving I’m having 🙂 The fudgy brownies have a good level of chewiness, BUT they’re also very rich and fudgy. If you like fudge, you’ll LOVE the fudgy brownies 🙂
The biggest difference is that while the fudgy brownies have two types of melted chocolate, the chewy ones get their flavor from cocoa powder and chocolate chips. Adding cocoa powder to the chewy brownies makes them more “cakey” or chewy, and they also use butter and oil for best taste and texture as well as cornstarch and baking soda which makes them thicker and more cake-like, but still not cake in the slightest-they’re almost like a boxed brownie mix on steroids lol, and they’re quicker and easier to make than the fudgy brownies.
My Best Easy Brownies are just that-I wanted a recipe that was super easy to find the ingredients (or you already had them in your pantry!) along with a quick recipe and no mess 🙂 Personally, I’d recommend trying them all to see which is your favorite 🙂
I’m sorry to hear your brownies didn’t turn out correctly! My first question is if you use a digital scale to measure your ingredients? It sounds like you may have added too much flour/dry ingredients to the recipe if your brownies were crumbly. Did you substitute any ingredients? What kind of cocoa powder did you use? What kind of chocolate did you use?
These are great brownies. This one bowl brownie is moist and chewy with a great chocolate flavor. I used mini chips and they melted right into the brownies and are barely noticable. Thanx Tessa for another great recipe!
I’ve always struggled making the perfect, rich, chewy brownie and am so happy to have found the recipe that I will now refer to every time. Thank you for posting!
I made these for my husband’s birthday. We all loved them and the whole batch was gone in less than a day. Super easy to make. I was happy that these brownies did not taste overly sweet since I dislike very sweet things. I substituted the semisweet chocolate for 100% chocolate chips for my personal preference, but I normally do that.
I really loved these brownies. I did a test between these and the Ultimate Chewy Brownies. I loved these and some people loved the Chewy. These I think reminded most people of what we are used to in a box brownie. Delicious!
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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Wow, another winner! Cornstarch, who knew? My husband likes these so much, I have to bake some cupcakes to lure him away. He works hard, but i adore these brownies!!
haha love it! Sounds like a double batch may be needed next time 🙂
Me, my family, and my friends all agree these are the best brownies we have ever made/had! Thanks so much for the recipe!
Amazing! So glad to hear that 🙂
WOW! Made these yesterday for my husband’s birthday and he was blown away by these brownies! They are crispy on the edges and chewy in the middle. Never had a better brownie!! I also followed your advice to buy better chocolate powder. I used to use the regular Hershey powder but after reading your article on coco powder I bought Bensdorp online and it made a huge difference!! Thank you for the recipes and also the detailed information on ingredients and how to bake. I am working my way through your cookbook.
So amazing to hear that, Angela! Thanks for the rave review 🙂 Be sure to tag Tessa if you’re on Instagram with #handletheheat so she can see all your cookies! Also, if you haven’t already, click here to join the Handle the Heat baking community on Facebook: https://www.facebook.com/groups/handletheheatcommunity
These really were chewy and delicious. My husband was shocked they didn’t come from a box. The only thing is they started to get a little too crispy on the edges by the time the center was cooked through but that might just be my oven.
Hi Rose! So happy you both enjoyed this recipe! It’s definitely possible the crispy edges could be from your oven, but it could also be from the pan used. Check out the pink tip box above the recipe for more details on Tessa’s preferences 🙂 I hope that helps perfect your next batch!
I made these last night and were exactly like box brownies but better! But I’m trying to cut down on sugar so want to substitute half the sugar with honey next time. I know you say “no substitutions”, but what modifications would you recommend anyway? A couple more Tbs flour and bit more baking soda? Thanks!
Hi Wendy! I can’t help with modifications as we haven’t tested them, sorry! I’m so happy you enjoyed this recipe, but any substitutions will have to be experimented. Please let us know how it goes if you give it a try.
Hi! I don’t have any chocolate chips. Do you think using a chocolate bar (cut up in small pieces) would also work? Thanks!
Hi Trisha! You’re welcome to use a chocolate bar instead, just keep in mind that chocolate chips specifically help develop that shiny crust on top of the brownies. Your brownies will still taste delicious though!
This was my first time making homemade brownies, and oh my WORD. They are delicious! I made them as a birthday treat for my husband’s grandpa, and my kids and I agreed that these are the best brownies we’ve ever eaten. I made it exactly as is, and made sure not to overcook it – even though they seemed not quite done, we let them cool for about thirty minutes before cutting and they were perfect. Thanks for the recipe!
Wonderful!! I’m so happy to hear this recipe worked perfectly for you, and congrats on making your first homemade brownies! I’ll bet you’ll never go back to boxed brownies 🙂
Hi, I love making this recipe. Wondering if I half it and bake into a 6 inch pan, how many eggs should I use?
Hi Mourin! So glad you love this recipe 🙂 You’ll want to divide all ingredients in half, including the eggs. To measure half of an egg yolk, use 1 Tablespoon or 1/2 ounce. I hope that helps!
Can I substitute avocado oil instead of vegetable oil?
Yep! I’ve done so successfully in the past 🙂
Hi, would these be able to be frozen?
You should be able to freeze and reheat these! Make sure the brownies are very well wrapped in plastic and we’d recommend freezing the entire slab rather than cut pieces.
How would the bake time differ if I made them in a cupcake pan? I love corners and edges so I like brownies in a cupcake pan.
We haven’t tried that so I can’t say for sure, though it sounds delicious! Please let us know how it goes if you give it a try 🙂
I just made this today and followed all the instructions, however while a great crust formed the taste of the brownie itself was kind of bitter…. The brownie wasnt dry at all which was great, but the bitterness made it feel kind of flour-y. Is there any counter to this? Should I reduce the cocoa powder next time and replace with some melted chocolate?
Also, I would like it to be chewier if possible, it was still more towards the fudgier side for my liking, though others may prefer that. Again, please let me know how to achieve that maximum chewiness, would appreciate any advice!
I’m sorry to hear that, Shruthi! Did you substitute any ingredients? What kind of cocoa powder did you use? And lastly, do you weigh your ingredients with a digital scale? I’d love to help figure out what went wrong so you can enjoy these chewy brownies the way they’re meant to be! Tessa includes a ton of tips in the pink tip box above the recipe, so be sure to read them-she explains what helps to make these brownies so chewy. I hope you give this recipe another try!
I am recently on a low salt diet. The substitute baking soda is very weak even using twice the amount. The substitute baking powder is stronger. May I use that?
Hi Karen, baking powder and baking soda are two very different leaveners. Please check out our article detailing more here: Baking Soda vs. Baking Powder. Hope that helps!
Amazing receipes
How do you get the crackly top? that has always been my problem. 🙁
Hi June! Check out our article here: How to Make Brownies with Shiny Thin Crust. Hope that helps! 🙂
Can you use parchment paper instead of aluminum foil?
Thanks
Sure! Just make sure you also spray the parchment paper with cooking spray 🙂 Enjoy your brownies!
These are our all time favorite brownies! Thank you for sharing! I make them all the time, but was wondering if they could be frozen? Thanks!
Sure! Freeze already cut up in an air-tight freezer container. You can also cut them up into smaller cubes to be placed in ice cream, it’s so delicious! 🙂
Will brown sugar makes these better and more moist? Thanks.
Please see the tips in the pink box above this recipe regarding why we used granulated sugar in this recipe 🙂
Hi Tessa! Is the non-stick cooking spray on the foil necessary? Thank you!
Hi Irene! Yes, the cooking spray is necessary on the foil, otherwise your brownies will stick to the foil. You can also use parchment paper in place of the foil, but that will also need to be sprayed with cooking spray.
I have never commented about a recipe, but this was the best, easiest one I found. I added walnuts and Reeses peanut butter chips because I didn’t have chocolate chips. The Beownies were incredible!
So glad to hear how much you enjoyed your brownies, Will! The addition of nuts and peanut butter chips sounds fantastic, thanks for sharing! 🙂
Do you know how many calories, carbs, and fat are in these?
We don’t count calories, carbs, or fats in any of our recipes. Sorry I can’t help you further!
Hi! I was wondering, I wanted to make blueberry brownies, if I use your recipe and add in 1C of blueberries, would the brownies still be nice and chewy even with the moisture from the blueberries? Thank you!
We haven’t tried that! Please let us know how it goes if you test it out 🙂
I ended up putting in 1 C of blueberries. The brownies came out pretty fudgy flavor but it was really soft/mushy vs chewy. Do you have any idea if that may be due to the blueberries? Thanks!
I followed the recipe exactly and added in 1 C of rinsed/dried blueberries. Before baking, I did leave it in the fridge for a couple of hours. The result was the brownie was pretty moist, not dry. It wasn’t chewy at all but it also wasn’t cakey or mushy either. Overall it wasn’t a bad brownie.
Do you have any ideas or guesses on how to make it chewy with the addition of blueberries? Thank you!
I’m glad your experiment turned out pretty well! As we haven’t tested this recipe with fruit, I can’t say for sure how to tweak the recipe to keep that chewiness to the brownies. I’m wondering though if 1 cup was too much, maybe try using only half in the batter next time, then placing the other half on the top of the brownies as soon as they’re taken out of the oven so the texture of the brownies isn’t altered as much? Did you use the blueberries as an addition to the recipe, or did you substitute anything out?
Just made these on our boat and I’m totally smitten! They’re everything the perfect brownie should be…chocolatey, moist (I know, I know), and most importantly, CHEWY!
Who knew you could enjoy such a decadent treat on a boat! So happy to hear how much you loved this recipe, Nicole, thanks for sharing! 🙂
Hello I really appreciate that you starting adding amounts in grams. Since in Europe we don’t have measuring cups, it helps a lot… Previously all my recipes failed due to not measuring properly. About the oil what type of oil do you recommend? Coconut? Canola? Sunflower? Corn? And what’s the equivalent of 1/3 cup in oz / ml or gr? Thanks
Maria from Italy
Hi Maria, we recommend using vegetable oil for this recipe, but you could try substituting with canola oil. We actually don’t use a scale to measure liquids as there’s no air inside those ingredients so it’s difficult to mess up the measurements; however, 1/3 cup of vegetable oil is equal to about 74 grams-check out our free Ingredient Measuring Cheatsheet to help you with future recipes when needed Hope that helps!
Needed a fast chewy brownie recipe and went for this one – and it did not disappoint! It looks 20 minutes to prep + the 30 minute baking time (during which time I continued to get ready for my last minute desert party. This brownie is chewy without being gooey, flakey top layer. I used Dutch Processed chocolate and the taste in the recipe was wonderful!! The desert was loved by the teens and adults alike! I will definitely be making this again!
So wonderful to hear your brownies were such a hit! Thanks for letting us know, Judy! 🙂
Quite oily. I don’t know why only 1/3 cups of oil would make it this way, but not only is it very prominent in the texture, there were large oil spots after we laid a paper towel over the brownies over night. Too oily for us, and the chocolate flavor is about the same as boxed brownies, even when using high quality cocoa powder and chips.
Sorry to hear your brownies turned out oily! We haven’t heard of this issue yet! Did you make any ingredient substitutions? What brand of oil did you use? What size of pan and type (glass, aluminum…etc) of pan did you use to bake your brownies in? We definitely want to help you figure out what happened, they shouldn’t turn out like that!
These are hands down the best brownies I’ve ever made! I’ve always been a fan of boxed mix brownies but these are even better. They’re thick but not dense, and the flavor is perfect.
I actually call these boxed brownies on steroids haha 🙂 So happy you love this recipe, thanks for letting us know!
I have to say this is the best brownie recipe out there. I think I’ve made them about 5 times now, and they always turn out great. Fudgy consistently, crinkly tops, chewy… delicious. I have always doubled the recipe, and last time I accidentally put the oven temp at 350, but they were done at 30 min. Maybe a “smidgen” overdone, but I also used raspberry extract in the recipe which I read can affect the consistency. Really good though. Have used half black cocoa and half regular. This last time I put the temp at 325 and had to bake for an extra 10 min. Perfect!
So happy they turn out great every time! Love the addition of raspberry extract, yum!
Pure pleasure, wrapped up in the small things…
Too bad we couldn’t break this outside of the box/pan and swim in it!
I have made these brownies so many times. So easy and SO good! You won’t regret making these!!
Glad to hear they’re such a favorite, Hayley! Thank you for letting us know 🙂
This is a good recipe but I found them a little salty. I would probably decrease the salt to 1/8 tsp. next time. Also my oven didn’t quite get them done at 30 minutes but we like them gooey so it was ok. 🙂
These brownies are deliciously fudgy!
This is THE BEST RECIPE! Hands down, my favorite!
So glad to hear this, Sheila! Thanks for the comment!
This is now officially my go to brownie recipe. I’ve made it about 4 or 5 times with half black cocoa, and everyone loves them. I always double the recipe and this time I put in raspberry extract. Delish! Easy no fail recipe.
Ooo that sounds so delicious with the raspberry extract! I’m so happy to hear they’re now your go-to recipe!! 🙂
These were delicious! I didn’t have any chocolate chips so I made them without and they were still perfect!! Definitely will be making these again.
How do you cut brownies without ruining them??
The most important thing when cutting into brownies is making sure they’re completely cool, which will ensure they don’t fall apart upon cutting. You also want to make sure not to “saw” at the brownies when cutting with a knife, instead place the knife directly into the brownies, pressing straight down to cut. Hope that helps!
This looks like a super easy recipe, and as I’m without the use of my electrical appliances it’s perfect for our makeshift kitchen. I’m so pleased to see the weight conversion to grams apart from 1/3 cup of vegetable oil, could you tell me what the gram weight of it is please?
Hi Shaar, I don’t use a scale to measure liquids as there’s no air inside those ingredients so it’s difficult to mess up the measurements. 1/3 cup of vegetable oil is equal to about 74 grams-check out my free Ingredient Measuring Cheatsheet to help you with future recipes when needed 🙂 Hope that helps!
Hello
I cannot eat corn starch or any corn ingredients. what can I substitute it with in the brownie recipe?
thanks
Gale
I’m sorry to hear that! I haven’t tried this recipe without it-I personally feel it’s a crucial ingredient (see the pink tip box above the recipe) to ensure the outcome I was trying to achieve. Please let me know if you try this recipe without it or if you’re able to find a substitute that works!
Looks amazing! What’s the difference between this recipe, your ‘Ultimate Fudgy Brownies’ recipe (https://handletheheat.com/ultimate-brownies/#wprm-recipe-container-27226) and your ‘Best Easy Brownies’ recipe (https://handletheheat.com/best-easy-brownies/#wprm-recipe-container-25867)?
I’m having a hard time deciding which recipe to try because they all look delicious!
Haha, there’s a reason why I have over 40 brownie recipes, it’s tough to pick a favorite, which is why each recipe is a bit different to suit the craving I’m having 🙂 The fudgy brownies have a good level of chewiness, BUT they’re also very rich and fudgy. If you like fudge, you’ll LOVE the fudgy brownies 🙂
The biggest difference is that while the fudgy brownies have two types of melted chocolate, the chewy ones get their flavor from cocoa powder and chocolate chips. Adding cocoa powder to the chewy brownies makes them more “cakey” or chewy, and they also use butter and oil for best taste and texture as well as cornstarch and baking soda which makes them thicker and more cake-like, but still not cake in the slightest-they’re almost like a boxed brownie mix on steroids lol, and they’re quicker and easier to make than the fudgy brownies.
My Best Easy Brownies are just that-I wanted a recipe that was super easy to find the ingredients (or you already had them in your pantry!) along with a quick recipe and no mess 🙂 Personally, I’d recommend trying them all to see which is your favorite 🙂
i made this today. soooooo good and impressed with the simplicity of it. definitely a keeper.
Hooray!! I’m so happy you enjoyed your brownies!
I’m sorry to hear your brownies didn’t turn out correctly! My first question is if you use a digital scale to measure your ingredients? It sounds like you may have added too much flour/dry ingredients to the recipe if your brownies were crumbly. Did you substitute any ingredients? What kind of cocoa powder did you use? What kind of chocolate did you use?
These are great brownies. This one bowl brownie is moist and chewy with a great chocolate flavor. I used mini chips and they melted right into the brownies and are barely noticable. Thanx Tessa for another great recipe!
I’ve always struggled making the perfect, rich, chewy brownie and am so happy to have found the recipe that I will now refer to every time. Thank you for posting!
I’m absolutely thrilled to hear this is now your go-to recipe!!
Hi Tessa, Thanks for the recipe. These are absolutely delicious , I’ve made them twice already which means they’re a family favorite.
Ps. I added walnuts
I’m so thrilled your family loves these brownies so much! 🙂
Can I substitute the cornflour with tapioca flour?
I haven’t tried that, so I can’t guarantee the same outcome. I’d personally suggest following the recipe as is by using cornstarch 🙂
I made these for my husband’s birthday. We all loved them and the whole batch was gone in less than a day. Super easy to make. I was happy that these brownies did not taste overly sweet since I dislike very sweet things. I substituted the semisweet chocolate for 100% chocolate chips for my personal preference, but I normally do that.
Happy to hear you used this brownie recipe to celebrate with! I’m so pleased everyone loved them 🙂
Outstanding brownies. The perfect crunch , awesome gooeyness .
Cannot stop my hands …
Thankyou
hahaha I’m so glad you enjoyed these brownies!!
Thanks so much for sharing this recipe! It’s quick and easy to make and it tastes so good!!! This is my go-to brownie recipe now.
Wonderful to hear!
This recipe was easy to make! Im only 12 aand i single handedly did it. im very proud of my desert.
Awesome, Joelle!! I’m so happy to hear you loved these brownies! 🙂
I really loved these brownies. I did a test between these and the Ultimate Chewy Brownies. I loved these and some people loved the Chewy. These I think reminded most people of what we are used to in a box brownie. Delicious!
This recipe was absolutely amazing, I loved it, my family loved it, especially my cousins. I’d suggest this to friends and family.