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! Continue reading for my best chewy tips, baking science tidbits, and the full printable recipe!
9 large or 16 small brownies
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.
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.
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.
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.
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.
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.
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.
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.
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:
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.
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.
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.
4.83 from 630 votes
How to make
Best Ever Chewy Brownies
Yield:9large or 16 small brownies
1 1/4cups(249 grams) granulated sugar
5tablespoons(71 grams) unsalted butter
2large eggs plus 1 egg yolk,cold
3/4cup(75 grams) unsweetened cocoa powder
1/2cup(63 grams) all-purpose flour
3/4cup(128 grams) semisweet chocolate chips
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.
brownies, chewy brownies
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe byTessa Arias
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.
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!)