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!
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 647 votes
How to make
Best Ever Chewy Brownies
Yield:9large or 16 small brownies
Prep Time:15minutes
Cook Time:30minutes
Total Time:45minutes
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!)
Hey Tessa!
Thank you so so much for this recipe! And especially for adding the amount of ingredients in grams 🙂 It’s really helpful.
I always look forward to your newsletter because your recipes always turn out perfect.
Thank you so much and have a wonderful day!
Please reply as soon as possible.
Can you use whole wheat flour instead of refined (all purpose) flour? I don’t use refined flour when I make baked goods only whole wheat flour. Thanks!
hi tessa
i am the 74 year old grammy who wants everything to be easy. when i saw your recipe for brownies, this is just what i was looking for! maybe i can give my 6 grandchildren a little bit o’heaven for valentine’ day. thank you SO MUCH, tessa. jeanette
Hi Tessa,
These look great! Do you add the oil with the butter in the microwave, or later? I may be having a mind toot but couldn’t find it in the recipe. I do enjoy your blog. I was a medical scientist in a hospital lab for 21 years before retiring. Thank you!
Pam
Wow this is EXACTLY what I was looking for in terms of a CHEWY brownie! I honestly feel like this should be the first brownie recipe that pops up when anyone googles a brownie recipe. And I LOVE all the explanations for all the main ingredients! I feel like I learned so much after reading your post. Can’t wait to look through more of your posts/recipes! Simply the best! The best teacher, the best recipe, the best brownie and the best night of quarantine with a glass of milk!
Hi Tessa, I’m with Joanna and Sarah. I appreciate you posting ingredients in grams as well, so much easier and consistent 🙂 I can’t wait to try these chewy brownies they look so yummy!!
Great-looking brownies, Tessa. I used to be one of those people who felt that using a kitchen scale was a waste of time, but I no longer feel that way. I love my scale and it makes baking so fun when your baked goods turn out they way you want them to. I’ve had my kitchen scale for over a year now, and I can’t go back to using measuring cups unless I’m measuring an ingredient that I haven’t used before.
I made these last week – so good! I am always skeptical of homemade brownie recipes having never found one as good as the boxed. These were great and truly a replacement for my favorite boxed brownies. Thank you for creating such wonderful recipes. I feel better making these since I see what is actually in the final product. Bless you 🙂
Thanks for the recipe. I have just made a batch and they are gorgeous. I love brownies and I like trying different recipes and this is my favourite. Love from Spain.
Just made these and they turned out delicious! The only thing is my top didn’t turn out shiny like yours. The only thing I did different was not use the extra yolk, which honestly, I don’t think it needed. It was moist and chewy. Could I have mixed it too much? I know it’s weird, I just like shiny tops on my brownies. Other than that it was awesome.
Thanks for all your expertise:)
For some reason, these required a lot longer baking time than you listed. I had to bake them at 325 for about an hour for them to be done. I use an oven thermometer, so I know my oven was heated at the right temperature. Also, they turned out much thicker and cakier than your photos, even though I followed the recipe exactly. Any advice?
All I can say is WOW! These are super easy to make and so delicious!! I absolutely love a chewy brownie and have never found a more perfect recipe until now! These are excellent when they are still warm with a scoop of vanilla ice cream and yummy the next day by themselves! You’ve done it again Tessa! Awesome, awesome recipe!
Hello! 🙂 These brownies look so damn delicious, like the most delicious ones I’ve seen in my life. My only question is how big your bakning pan was when doing them? Thank you for amazing recipes, hugs from Sweden!
Finally!!! A recipe that delivers chewy brownies with a shiny top, just like the ones from a mix. I realized some time ago that without vegetable oil I was never going to achieve that effect from scratch, but all the brownie-mix copycat recipes out there still looked wrong. But yours is just perfect–plenty of butter for flavor, no water to dilute the batter, and the corn starch seemed like a genius idea. I was nervous during baking, as these puffed up like a souffle, but they settled into exactly the brownies I’ve been trying to make for YEARS. Next time I will heed your advice about the cold eggs. Thank you, thank you, thank you!
Hi Brenda! I’m not really sure because I’ve never baked at a higher altitude. If you find that you normally need to make adjustments for a recipe to turn out, then I would stick to whatever you normally do. Good luck!
I am SO glad I found these! I’ve been looking everywhere for a fudgy yet chewy brownie. Oh, by the way, are the chocolate chips absolutely needed? I’m out of chocolate chips and I won’t be buying any for a while. Again, fantastic recipe!
When my 2 1/2 year old granddaughter asked for brownies, I just had to make some but I only had cocoa powder. So glad I found your chewy brownie recipe on Pinterest! I’ve made this recipe 3 times already this week. It’s a great way to use up all those pieces of bags of chocolate chips in the pantry. I’ve used semi-sweet, milk chocolate and dark chocolate chips with fabulous reviews. We even added some walnuts to one batch and it’s delicious. Thanks for sharing!
Hi Tessa, I just made these brownies using gluten free flour, coconut butter, coconut sugar and dairy free chocolate chips as I have an intolerance to wheat, dairy and cane sugar. I just wanted to pass on that they are devine..even though I overcooked them slightly…but that was a mistake on my part.
These turned out perfectly! They were nice and fudgey with a nice top. When making the batter and taking them out of the oven, I could tell and smell that it would be great. I took them to a bake sale, they sold out with a little help from my friends, but I was reluctant to part with them! Thanks for the recipe and insteresting explanation of how it works.
This recipe was very carefully created to make the chewiest brownies possible that replicate the boxed mix taste and texture. Every ingredient is added for a specific reason, so the best results will come from following the recipe exactly.
Hi. 2 Questions if you will. Can the butter be cold or must it be room temperature? And what if I blend my sugar into powder sugar? Will it not be chewy like biscuit in texture?
Cause I think if granulated the sugar might not fully corporated and when baked would still be many tiny sugar crystals.
The butter is melted in the directions, so it doesn’t matter if it’s cold or room temp beforehand 🙂 I wouldn’t recommend substituting powdered sugar for the granulated sugar as the outcome will not be the same. I’ve tested this recipe extensively, and the sugar will slowly start to dissolve when added to the butter in the microwave and you won’t have crunchy sugar in your brownies once they’re baked. This important step also helps with the shiny tissue thin crust! 🙂
Finally!!!! I’ve tried probably a half a dozen homemade brownie recipes that claim to be as good as boxed but they failed miserably! Too grainy, bad taste, etc… But I was intrigued by your scientific approach and knew I had to give them a try! My hopes were really low bc I love boxed brownies, but wow wow wow! I’m in love!!! The texture and flavor is perfection! They remind me of my favorite ghirardelli mix, but these beat those because they are homemade! My husband, who is a more picky brownie eater than myself, raved about them and couldn’t believe they were homemade. Thanks so much for sharing this recipe! I can’t wait to try more from you! 🙂 Haley
Yes you can use Dutch Cocoa powder. Someone mentioned about cooking at a higher altitude. Usually with cooking at higher levels you have to make an adjustment. Only seen the cooking tip on the back of the baking boxes.
Tessa these are my new favorite brownies! I have a lot of recipes for brownies that I enjoy but I have been looking for a chewy brownie that is also rich with chocolate flavor. I added in some candied cherries on top my second go round and sliced so that each one had a cherry.
Easy and wonderful thank you for your recipe!
Hello. New to baking and I tried out this recipe. I’m not sure what I did wrong but I hope you guys can help me out. My brownies turned hard and crispy. 😐 And not as chewy. It’s crumbling when I cut them into pieces. Thanks.
Sounds like maybe the ingredients were mis-measured (especially the flour, it’s really easy to compact the flour into the measuring cup and add way too much) or you forgot to add an ingredient 🙁
the picture, the ingredients, everything looked and sounded so awesome! but all I taste in mine is sugar! I feel like I can even feel the grit! but I am the only one who had this issue I see, as soon as my dishwasher is done, I’m going to make sure I used the correct ones!
I used my kitchen scale for the first time to make these, so I followed the recipe to the gram! Thesy are the best brownies I’ve ever had, hands down. Wow. And just as good for breakfast the next morning. 😉
Hi. i know this might quite a weird question. but after putting the butter and sugar into microwave for 1 minute, would i expect the sugar to be melted along with the butter ? or only the butter would be melted ? I haven’t make this yet but want to make sure what i should expect it to be upon melting both. thanks !
Tried so many brownie recipes but none of them ever turned out as fudgy! Added some hazelnuts in for an extra crunch. My family absolutely loved the brownies. Will definitely stick to this recipe from now on. Thanks Tessa!
Hi Tessa. This recipe looks so yummy I can’t wait to try it out in a few days! The only problem is that why is the 3/4 cup (128 grams) semisweet chocolate chips and the 3/4 cup (75 grams) unsweetened cocoa powder the same amount in cups if the grams are different? What I mean is that both are 3/4 cups but they are different amounts of grams. Would love if you could answer back asap. Thank you! ☺It does not really matter as I can figure it out in grams but just asking to be prepared when I make them!
WOW. These are SO good. I usually don’t follow instructions perfectly, and my baked stuff is really tasty (for me and my hubby and kid anyway!). But I loved the way you broke down WHY things needed to be done a certain way. Like, normally when I see “let it cool”, I just ignore that (shh) but I let the batter cool as you instructed. I used olive oil since we don’t usually have veggie oil. Anyway, long story short, this is my new go to brownie recipe! And I can’t wait to check out other goodies from your site!
I’m sorry to hear that, Karen! But 1 1/4 cups sugar for an 8-inch brownie plan should be plenty of sweetness. And based off the other positive reviews, I’m thinking that maybe next time a different brand of cocoa powder might work better 🙂
Wow, thank you so much for breaking down each ingredient and educating us on the effects of each one! Just curious, what is the purpose of the corn starch? and what would happen if it’s substituted with flour? Also, what do you think would happen if I use all purpose whole wheat flour or whole wheat pastry flour?
Hi Jackie, did you miss the line explaining why cornstarch is called for? Here it is, “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.” You can think of it as a tenderizer. I would reccomend following the recipe exactly as I’ve written it the first time, then experiment with changes.
Whole wheat flour would make the brownies denser with a more pronounced wheat flavor. I would start with no more than 50% whole wheat, 50% all purpose.
Tessa, I totes love your blog and it’s my go-to for dessert anything. I made these brownies tonight and they were perfect in texture but slightly too sweet for me. How can I adjust the recipe to make it not so sweet? Thanks for your wisdom and suggestions!
I’m on a low Fodmap diet due to IBS. I cannot get chocolate chips that are allowed in my diet. Can I omit this one ingredient? ( I will be substituting the all-purpose flour for a flour that’s allowed on my diet (brown rice flour) so my only problem with this recipe is the chocolate chips.)
I can’t wait to try these! They look wonderful! I have tried several of your recipes and also have your ultimate cookie. I can’t keep up with the orders for your peanut butter cookies so I expect these brownies to be great. Your blog is my go to for new recipes. Thanks so much for sharing. Side note, I no longer bake anything without using my digital scale! Thanks a bunch!
I found the chocolate chips, so I made the recipe. It was delicious. I am just writing to thank you. They were maybe the best-tasting brownies I ever had.
Made these yesterday, partly in retaliation for a recipe for fudgy brownies that I found somewhere else and they turned out awful, cakey and pale brown. But THIS recipe is delicious, perfect, redeeming, holy. The brownies are all gone already, having been consumed completely by our family of four in about 24 hours. Thank you, Tessa! 🙂
This is my first time ever commenting on a recipe I have made online . My previous attempts at brownie making have been a fail . I followed this recipe to the T except I followed another users experience and omitted the extra egg yolk(I used two jumbo eggs ). I also omitted the choc chips bc I didn’t have any .These are by far the best brownies ever! Completely idiot proof. So chewy and chocolatey. This will be my go to brownie recipe from here on out . Looking forward to trying more of your recipes .!
how will these be without the cornstarch? That is one ingredient I don’t have so considering making it without the cornstarch, as I assume it will still be delicious… Am I correct?
Also are the amount of ingredients suitable for a 13×9 pan?
Absolutely delicious brownies! Super chocolatey and decadent (you basically get full just looking at them), and tasted amazing served hot with ice cream. Only one note: I followed the recipe exactly, and made sure that my oven was at 325, but after 30 minutes they were still totally raw in the middle. I had to keep adding time to my oven – ended up having to bake them an extra 20 minutes! I think it might be partly because of my climate – I live in the mountains in Calgary, and things take a bit longer here. I don’t usually have to adjust baking times that much, but whatever – after the extra time they turned out delicious and chewy, just like in the picture. Would definitely make again!
My quest is over! I have made dozens of brownie recipes searching for one that is chewy, crispy on the edges and with a great, deep chocolate hit. THIS is the recipe. I have made them twice already and I’m about to make a third batch (in as many weeks) for a friend of mine who loves this brownie style as much as I do.
I have two tweaks to this recipe:
1) I add 1 cup of toasted pecan pieces. (Brownies need nuts in my book. I plan to make a batch with peanuts at some point soon …)
2) For the cocoa powder I use 1/2 cup basic unsweetened cocoa and 1/4 cup King Arthur Black Cocoa. This cocoa is deep black and bitter – it’s best to use this as a cocoa supplement and not for 100% of the cocoa in most recipes.
Hi these looked delicious so I decided to try them! I only had salted butter, so i omitted the salt. They don’t look the same as yours though, and I used everything else like the recipe. They also took a long time to cook, and I used a convection oven. Do you have any suggestions?
I baked my brownies for 30 minutes as directed, but the middle was really liquidy and uncooked. I baked them for another 5-6 minutes and was worried about them overbaking but the middle was still uncooked. I don’t know what I did wrong, I followed all directions. Any suggestions?
Hi Kathy, what kind of pan did you use? Did you gauge the oven temp with a thermometer? Mine usually isn’t anywhere close to being preheated when it says it is (and it’s only a few year old!).
Was so looking forward to these brownies. Unfortunately, they were so undercooked at 30 min. Tried another 15 min and stil undone. 🙁 The top crust, however, looked nice.
We decided to try this recipe last night because my 6-year old niece is named Tessa, as well 😉 Boy, am I glad we did! We’ve been on a hunt to find the perfect chewy, gooey brownie recipe that matches the boxed texture & THIS IS IT! I didn’t have chocolate chips, so we left those out & I had to double the recipe – we just used 5 eggs, instead of 4 eggs + 2 yolks. The “substitutions” turned out great. The only [possible] drawback…the top of the brownies rose in the oven, then the inside caved as it cooled. This created a crater-like effect on the top (which also included some pieces that tasted like Brownie Brittle – YUM!!!) so they weren’t as pretty as yours, but they did taste delightful! Thank you for sharing!
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. My only tweak was to add cinnamon to the batter (I add cinnamon to my coffee every morning so I’m as addicted to that as to chocolate). I made your buttercream for birthday cupcakes last month and it was amazing. You are totally my go-to place for baking hints and recipes. Thank you for all you do!
Bonjour! Je cherche depuis 6mois la recette de brownie suffisamment humide car mon fils a un goût très précis en tête. J’ai lu toutes les explications techniques qui sont super intéressantes. Je suis française donc je ne connais pas vos marques de chocolats, pour la cuisson si au bout de 30 mns le gâteau n’a pas l’air cuit, je le sors quand même? Je vais tester votre recette et je vous tiens au courant. Bon week-end!
Hi Tessa
I have just found you. Your recipes look great and I am going to try some. Please can you tell me in your recipe’s you use Granulated sugar, is that the same as Caster sugar in the UK.
Thank you
Just made these and doubled the recipe. Didn’t melt the butter but it was room temperature and very soft. I did beat it to death with the sugar to dissolve the sugar and followed the rest of the recipe without adding the chocolate chips. I used Trader’s Joe’s cocoa. My only problem had to do with pan size, because I used one of those brownie pans with the compartments and I filled it too high and put the rest of it in the usual 8×8 pan. Not a huge problem but I do have a lot of brownie crumbs. The 8×8 pan came out perfectly. For baking time, I just cooked them until done, and the 30 minutes was pretty close to how long I let them cook.
These brownies are freaking AWESOME. Bye-bye boxed mix!
Just amazed that people are so thrilled with replicating the flavor of boxed brownie mix. The flavor of those tastes so fake I won’t eat them–sort of like chemicals morphing into additives morphing into pretend brownies. Was that a rant?? Sorry! Can’t wait to try simply for the texture and hopefully homemade brownie goodness.
Hi Tessa, I watched your video on Natural / Dutch processed cocoa. I see you are using Hersheys Special Dark in this brownie recipe. My question is since it is a combo of natural and dutch cocoas, which leavener would be your choice in other recipes using Special Dark if you want more lift (such as in cakes) baking powder or baking soda? And thanks for the very informative videos.
These are by far the best from scratch recipes I’ve made. However, after trying with several types of cocoa, I’ve found that the only acceptable one is Dutch process, then I leave out the baking soda. Upon looking at a box of brownies mix from Aldi today, I realized that their boxed brownie mix uses Dutch process cocoa, as well. I have made many many brownie recipes in search of one that my husband finds acceptable. He really loves your recipe (as long as I use DP cocoa), but today I made Aldi’s box mix and he tried one and said, “now THAT’S a brownie.” So, apparently, boxed brownies are still better (according to him, and that is the only opinion that makes a difference in my world). I don’t know why people think boxed mixes taste like chemicals, though. There are literally no chemicals or preservatives in them. The Aldi brand is “sugar, flour, cocoa processed with alkali (Dutch processed), corn starch, palm oil, salt. Literally no different than making from scratch. SO, that given, I’m now on a quest to make scratch brownies that my husband can not distinguish from boxed. I noticed, though, that the texture of the boxed mix doesn’t seem like it has granulated sugar, but maybe powdered? Do you know if it is possible to substitute powdered sugar and how it would affect the texture? I’m also curious about using a different saturated fat, perhaps shortening? Butter imparts a distinct richer flavor and since boxed uses palm oil, I’m thinking using shortening might get closer to the flavor of boxed? I thought about coconut oil, but I would be concerned about the lower melting point. Plus it’s more expensive, and since I”m already shelling out for DP cocoa, I want to keep the other ingredients as cheap as possible. I’m also thinking of eliminating the vanilla since that is not in boxed brownies, either.
Was really hoping they would be chewy with the title and all the explanations. Was disappointed that they weren’t. The recipe makes a good fudgy brownie but not the chewy result I was after.
I love the chew and flavor of this brownie, but miss the crunchy top texture. I tried whipping the eggs and sugar to get the crunch, but the brownie itself probably has too much moisture to achieve that. Do you have any suggestions in making a chewy brownie with a crunchy top? I’ve made 4 different recipes this week already.
I was wondering if i can substitute the vegetable oil for canola oil, since thats the oinly type of oil i have. well is the one I use to cook with so thats what I have lol.
For some reason the page keeps on jumping up and down what makes it very frustrating to read your tips etc as well as the comments.Don’t think it is my computer since it is just your page that has the issue. Please look into this. The brownies are superb!! Thanks.
Hi Tessa ,
Am confused step of putting granulated sugar, you mean that the butter must be melted first and put sugar later and mixed till the sugar is melted also. And other steps followed as suggestions . Thanks in advance for your replies 🙂
Hello, can the cocoa powder be regular or dutch? I made them once with Hershey unsweetened but I am from Canada and the best cocoa I have in stock is a dutch process. Thanks
Ayy, these brownies are lit af. No joke this is now my go-to brownie recipe. The combination of butter and oil in the batter is everything. I’ve been making them with Dutch-processed cocoa powder simply because that’s what I have around the kitchen mostly.
Hey Tessa, these are the best brownies ever. Thank u so much for sharing this u r a legend! This mite be a silly question but there it goes: If I wanted to double the recipe how long would I leave them in the oven for? Thank u
Love love love!! I followed the recipe but added heath bits in the mix instead of chocolate chips and baked in a 9×13 pan, a couple of mins before they were done I topped with more Heath bits and they were delicious!
Needless to say they did not last long
My mother wanted to make boxed brownies for a family get together and it took a lot of convincing to get her to try yet another brownie recipe. I ultimately chose your recipe because it didnt call for melted chocolate. I was so worried they wouldnt turn out. I would never hear the end of it from my mother. Not only did they turn out, they were amazing! They were chewy and fudgy and everything a brownie should be. They were the perfect sweetness. I followed the recipe exactly but I did bake it in a glass pan so it did take longer to bake but they were still so moist. My mother said they were better than boxed brownies and this is our go to recipe from now on. Thank you for the great recipe!
Hey Tessa, we live in Europe and have access to quality Dutch Process Cocoa, like Bensdorf. I notice your recipes say good quality cocoa powder and this recipe specifically says that you used Hershey’s Dark. I was wondering if most (and possibly which) of the recipes you use are with dark or regular cocoa. I was told that switching between the two chocolates changes the baking powder and baking soda additions for alkalinity. Thanks! Annie
This recipe is absolute perfection! Thank you so much! They’re so rich and fudgey but somehow beautiful textured and not too too dense. I heated the vegetable oil to bloom the cocoa powder before I added it to the wet ingredients, and added some instant coffee granules as well for even deeper chocolate flavor. These didn’t not disappoint. I will never use another recipe again!
WOW. Just wow. Loved these so much.. Hubby had a craving for brownies one night, I luckily tried this recipe and now I AM HOOKED on them and her website!! They are so moist, SO deep in chocolate flavour, yet not too sweet..This girl is a baking GOD and this is the baking bible. Thank you!!
I make these with Bob’s Red Mill gluten free 1 to 1 flour and they are AMAZING! Of course, I also use 12T of butter…. lol! See, what had happened was.. my kids were running all around me and the music was up and I somehow got 12 in my head. They were too good to mess with. I sprinkle coarse salt on top and crushed candy canes when the mood strikes. Fantastic! Highly recommend this recipe!
I am in Sri Lanka at the moment and my kids really wanted chocolate! I was craving chocolate brownies! I made these but I obviously did something wrong! It was like cake and not chewy at all. It was still yummy but not a brownie. hahaha OOPPPPS!
Tessa,
These brownies remind me of a recipe One of my friends and I use to enjoy as children! Of course, my MOM likes walnuts, so I added crushed walnuts on top, but only to half of the recipe you provided! Thank you so much for sharing! I wouldn’t change the original recipe any, it’s perfect just the way it is! SWEETS are always a girls best friend!
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Wow! I just made these today and they are just perfect. This will forever be my go-to brownie recipe. My husband said these were the best brownies he’s ever had in his life!
Hey tessa, this looks great. just wondering if this chewy brownie will have the same crispy top as the ultimate brownies???
i would prefer my browies to be crispy at the top and chewy in the middle, which of the recipe would you recommend for me to bake?
Hi Tessa, thank you so much for the fantastic recipe! My family thoroughly enjoyed the treat. I am wondering, what is the purpose of baking the batter in a foil covered pan? What does the foil add?
Omg! This is the best brownies i ever had! Nice chewy inside with little crustiness outside. I did everything called out in the recipe. Make sure to read all the baking tips. Thank you sooooo much!
Thank you so much for this recipe! It is hands down, the best brownies I have ever made!!! Just perfect. I added by accident baking powder instead of soda, and substituted as well the chips with chopped gourmet dark chocolate. It was heaven in a time that I really needed it. Thank you! This is now my new go to recipe for chocolatey goodness!!!! <3
I have never left a food comment before but after trying several different brownie recipes that were beyond disappointing, I was so surprised and thrilled with these! They came out perfect– delicious, fudge, crusty, shiny top. Perfect.
Hi Tessa, thank you for this recipe! I tried it as is. I thought the look, taste and texture was pretty spot on for “boxed” brownies from scratch. However, for me, boxed brownies, as are these, are way too sweet! Even my 6 y/o thought they were too sweet. I understand that’s how you get the flaky top crust, but i’d be okay without it if it still has this texture. I will experiment next time by reducing sugar & add nuts instead of chips (think that extra 1/4 cup and the choco chips are excessive on sweetness).
Hi, thank you so much for this amazing brownie recipe. I made them exactly like you suggested and I didn’t change a thing; they came out perfectly. I loved that they were so easy to make and are lovely fudgy and chewy. My husband thinks they’re the best brownies I’ve ever made and I’ve made so many. This is now my go to recipe
Hi Tessa i’m Eshaal i’m 11 years old and i’m in 5th grade I love to bake and have been doing it since I was 5 and these are the most chewy brownies I have ever ate. Love <3 them
These brownies were soooooo good!! The only thing I suggest is maybe baking it for a little less time. Maybe only 15 minutes instead of 30! That is the only things that I think should be fixed about these!
I think this is my new favorite brownie recipe! I bake A LOT so I have tried quite a few recipes, too. It is important not to overbake them. Awesome recipe! Thank you!
This recipe sounds amazing! I definitely wanna try it out! I was wondering if the brownies would turn out dry if I reduce the sugar by half? (I know that sugar helps keep baked goods moist – and I’ve tried reducing the amount of sugar in chocolate chip cookies by 2/3. they came out just the perfect sweetness for me, but very dry. would the same thing happen to brownies? could I add some milk/water to increase the moistness? )
Hello Tessa,
Love your posts and the way you present them. Can we make the brownies without using eggs? Could you pls share an eggless version of the same please. Thank you.
Best brownie recipe I’ve ever tried. I added 1 tsp. of med-dark coffee grounds for a mocha brownie. Husband absolutely loved them, my second batch is in the oven right now. If you love chewy gooey brownies look no further.
I tried your recipe and everyone loved the brownies!
I made 2 minor changes: substituted 1/4 cup brown sugar for 1/4 cup of the white, and used coconut oil.
Keep on baking!!
This has become my go-to brownie recipe because of the texture. I have one question though, if I was to make a brownie recipe using baking chocolate instead of cocoa powder, would I use the same amount of butter and vegetable oil?
These are the chewiest brownies ever! I have made all types of brownies for years. This is by far the tastiest and chewiest. Thank you for such a great recipe.
Hello, Tessa! I came across your website as I browsed Pinterest. I really liked how you explain the whys and the why nots of baking! I have passed this recipe on to our children and have made these brownies three or four times. These are THE BEST I have ever tasted. Everything about them is a total THUMBS UP, thank you!
I really enjoyed these although I wish they were a little more chewey. I’m making them again tomorrow, perhaps I didn’t measure carefully. Growing up it seems the brownies I made then were more chewey yet still moist, not dry. I’ve lost my old cookbook and can’t seem to replace it. These were very chocolatey and of course I added nuts!
I used a metal baking pan and it was very undercooked after being baked for 30 minutes. The center was still like a liquid. I currently have them in the oven for an additional 10 minutes and I’ll be testing it on and off again until it’s done. But because I read in the article that a lot of people have this issue and you said you thought it was because of a glass baking pan (which I did not use) I just recommend changing the bake time in the recipe.
Loved them- just the consistency I was looking for – my 56 year old son also taste tested and gave them thumbs up-except he said he would rather not have the crunchy choc chips in it.
I am amazed at the people who do not read the entire directions, or make a ‘small change’ to them and then complain about the outcome.
Forgot to mention–I did do one thing differently–I used parchment paper instead of greasing of foiling the pan, and it works great-just fold the paper into the corners–
I tried this recipe with a little skeptism just hoping that it sould turn out alright, was kinda turned off with the amouny of sugar that had to be used…(still kinda wary of the calories) BUT THEY ARE JUST SO AWESOMEEEEEEE. I used baking powder instead of baking soda, also used chopped milk chocolates instead of chocolate chips (this helped to get the crinkly crust top layer i think), the browniea tasted kinda bitter fresh out of the oven or it might just be due to flu but after beinv refridgerated… oh my… especially when chunks of hardened milk chocolate came into bite… its definately worth the calories. I tried using cupcake pans too, still awesome, but needed slightly more baking time. Hope other readers will see this if they are thinking of alternate ways to enjoy this new recipe. Thanks for this recipe!
Food for thought, i saw some people complaining about the baking time, I didnt use a pan, instead i was using those aluminium foiled square thingys for one time use. I lined it with aluminium foil so i could reuse the pan. Also i only filled it up to about slightly less than half.
As for the cupcake pans, they were metal pans and i did needed to leave it in the half open oven to let the heat cook it for another 5-10minutes.
i have a feeling it may be due to people filling the pans too full thats why it required longer baking time just like my cupcakes did.
instead of asking the writer to change the baking time, u might want to fill in the lesser batter. since many baking shows actually taught that the right amount of batter is to always fill it up to HALF the pan’s height. And all bakers should always know that thicker batter needs longer baking time.
The steps to making this could be more clear and having the measurement for the butter be with the melted butter in cup form (vs. non melted in tsp form) would be much more useful and accurate. I used the same type of pan and found they were like liquid in the centre. Hopefully they turn out ok…
FOR “Coco”–The reason the butter in this recipe is in tablespoons is it is so much easier here in the U.S., especially if you are using sticks of butter which already have the measurements in tablespoons on the wrappers. If you need it in cups: 1) 5 tbsp=0.3125 cup, 2) 5 tbsp plus 1 tsp= 1/3 cup, so just measure 1/3 cup melted butter and remove 1 tsp, 3) 5 tbsp=2.5 oz, 4) 5 tbsp=71 g.
I reduce sugar to 1 cup and it comes out very nice. Everyone loves it, especially my daughter who’s fan of every chocolate dessert. I’ll try almond flour next time.
I made your brownies yesterday and they came out flawless. I didn’t have a square metal pan so I used one of my mom’s old Wilton round cake pans. Perfect. My mom took cake decorating classes back in the 70’s and I have a whole set. We got so tired of eating cakes that she would just turn the pan over and decorate the bottom for practice. LOL I also used peanut oil (which I am a big fan of) and still they were moist and chewy with a nice crunch on the top. Thanks again and Happy Holidays!!!
I have made this recipe and its very good. I see that I can double it to bake in a 13×9 pan. I want to use a 13×9 sheet pan so they come out thinner. My plan is to use mini cookie cutters. Would these overflow if I used the sheet pan versus a high sided 13×9?
Hi! I tried baking this last week for a party and it was a hit! Chewy chocolatey goodness!
I wonder if I can top it with marshmallows and peanuts to make it rocky road. If so, do I put the marshmallows after the brownie is done or a few minutes before? Thanks again for this wonderful recipe. 🙂
BOOM!!!! The best homemade brownie recipe I found out there.. Amazing job on finding just the right ingredients to make such a delectable brownie.. ❤❤❤❤❤❤❤❤❤❤❤❤❤
My brownies were so great! Chewy, and fudgy.
Thank you, for the great recipe I will keep in my treasure chest of recipes I Love!
I made these to give as a gift yesterday, and got this glowing review from the recipient this morning: ‘AWESOME! The best brownies I’ve ever had!’ I followed the recipe exactly and they came out perfectly. It’s great to know the science behind the ingredients and techniques, and to have the measurements in grams. I’m binning all my other brownie recipes, this is the only one I need. Thank you!
I’m not one that usually posts reviews, but I just HAD to after trying this recipe! These brownies are amazing! I am a terrible baker and have never come close to making anything edible! Its a running joke in the house when I am baking that its going to be a disaster, but these brownies have given me faith again haha! Thank you so so much girl!
Soooo… I made FOUR batches of these brownies in one day for my daughter’s high school fundraiser. The first couple batches were made exactly as written using Lidl cocoa powder. Batch 1 baked in an 8×8 pan with semi-sweet chips, batch 2 in a 12-cup muffin tin with white chocolate chips. Both versions were excellent. The next 2 batches used Hershey’s Special Dark Cocoa + 2 tablespoons of espresso powder (using an 8×8 pan with butterscotch chips and a 12-cup muffin tin with dark chocolate chips). I prefer the Hershey Special Dark with the espresso powder to the recipe with standard cocoa powder. The type of chips didn’t really make a difference to me. All the batches yielded chewy, delicious brownies. I’ll absolutely make these again!
Ok so the brownies aren’t terrible but I’m looking for the shiny top like none other this far Duncan Hines has! moist chewy fudgy but the ingredients I’ve been trying many recipes to no avail. any help?
Just made these and they turned out lovely. However, due to living at a higher altitude in Calgary I had to add an additional 25 mins to the cooking time plus I have a gas oven which I find isn’t quite as hot as electric. I have actually never cooked brownies for less than 55 mins before so I was wondering and as others have posted they were too runny in the middle so you may want to adjust the time on the recipe. Thank you for sharing!!!
Thank for this recipe this recipe. They turned out so delicious! I followed the recipe exactly it was simple and easy and will definitely make it again!
This is it – the one. The brownie recipe I’ve been searching for. It’s got that perfect crinkly top that brownie recipes lack so often, and it’s still moist and chewy. I might even venture to say it’s the perfect brownie recipe!
Finally! You made my day, I found a wonderful brownie recipe, thank you very much.the only change I kept it for 35 min, because after 30 min it was not done. Not having to melt the chocolate makes it much faster and easier. That will be my go to brownie recipe I am going to erase all others.
Awesome brownies I made them for my winery. I’m serving them with ice cream as a sundae. I followed the recipe exactly and they are fabulous. Just what I was looking for. Thank you. I will try more of your recipes.
I made these last night and the top part kind of flaked off. Any idea why this might’ve happened? I have an over thermometer – so the oven temp was correct. I also noticed these took almost 36 min to cook all the way through.
Excellent recipe! I weighed my ingredients as recommended. I also kept a close eye on doneness by testing with a toothpick. Brownies were finished in 33 minutes. I was skeptical about lining a nonstick pan with aluminum foil but I think it helped distribute the heat more evenly. No raw middle. The texture reminded me of bakery brownies, a slightly brittle surface with a moist interior. Chocolatey, sweet and absolutely heavenly. I used plain old Hershey’s cocoa powder, and they still turned out delicious!
I’ve tried several brownie recipes in the past but not found one that I’ve been particularly keen on. Tried these yesterday and they are fantastic! I made them yesterday to take to my daughter tomorrow, but my husband and I have already eaten the whole batch! Off now to buy more ingredients……
Thanks for the recipe X
Hi there! I haven’t made your recipe yet but I was wondering before I do, if the chocolate chips at the end are optional or not. Cant wait to try them!!
This is by far one of the easiest and best brownie recipes! I’ve been making brownies and baked products for over 50 years and this is a great “go to” for a last minute treat to wow your guests! I’m making them again this weekend!
I apologize if I already commented on these brownies but they are amazing! I haven’t bought boxed brownie mix since finding your recipe. It’s the only brownie recipe I need. I also use your wonderful red velvet cake recipe. Your bread sticks are another favorite recipe. When I get bored and want to try something new I always go to your blog and have yet to be disappointed. Thanks for all of your hard work!
These are my kind of brownies! Absolutely amazing, I love your recipes. These brownies are perfectly chewy, not so sweet and full of chocolate flavor. I used the Hershey’s Dark Dutch Cocoa, I will try these again using the regular cocoa powder to see the difference. I have also made your ultimate brownies, although they had a great flavor they were way too fudgy for my preference. I’m more of a chewy brownie gal so these brownies were perfect for my family and I. Next up, your chocolate chip cookies 🙂
Been wanting to try this recipe and I’m so glad I did!! Turned out so yummy! Pair it was a glass of milk or scoop of vanilla ice cream and you’ve got a decadent dessert!!
I didn’t have the chocolate chips or corn starch but they still turned out chewy and chocolaty. I only had salted butter in my fridge so i didnt add any salt to my mix…it came out just right!!!
These brownies were sooo good! I made some for my friends for a pool party and they loved them. I’ve been thinking about this recipe for two weeks now and I MUST make my own secret batch today….Great Job!
Amazing recipe. Finally found the exact consistency and softness that I couldn’t get from boxed brownies. Made this tonight and I finally got my craving fix. Follow the instructions and recipe exactly as noted. For the best results I used a silicone 8×8 baking pan.
Finally found the right recipe for a softer chewy brownie. I loved this recipe. I will never use boxed brownies again. Thank you for the awesome recipe.
I made these for my sweet loving dessert loving husband and daughter. It’s 9:51PM… I have been requested to make these AGAIN!!! Starting right now!!! Lol what does that tell you??? They… are…GOOD!!!
These have become my go-to brownie recipe. I make them gluten-Free because several of my co-workers don’t eat gluten. They come out perfect every time. I seriously can’t describe how awesome these are.
Thank you so much for this recipe! They were everything I look for in a brownie: chewy edges, moist center, crackly top and not cloyingly sweet. I was so excited I made these twice in 2 days. The second time I topped half with chopped walnuts and accidentally left out the baking soda. I found that they still had the chewy edges and the middle was a little more fudgy. Even my aunt whose usually not a fan of brownies said they were really good. This will be my go to brownie recipe from now on!
I made this recipe and the brownies are absolutely amazing. So chewy and soft. I only cooked them for about 20 minutes though. My oven runs a bit hot. And I used a mixture of milk chocolate and dark chocolate since I didn’t have chocolate chips.
These are fantastic! I quadrupled the recipe and cooked it in two large rectangular pans. I baked them for an additional 30 minutes and they were perfectly gooey. I then cut them all onto squares and stacked them into a cake form for my 2 year old’s birthday party. They were a hit! I recommend eating them slightly warmed (not chilled) for the best texture. Thank you!
As many have also said, “this is the recipe I’ve been searching high and low for.”
They came out nice and chewy, exactly the way I like them. I’ve made brownies before but they came out cakey. I followed the recipe but halved the ingredients still using 2 eggs.
I spread the mixture as thin as possible in a baking tray on parchment paper; baked for 22min but next time I’ll take them out at 20 min.
The hubby loves them so it’s guaranteed I’ll be making these again.
This recipe is perfect just the way it is. The brownies came out thick and chewy. I left mine for an extra 5 minutes and they were just right. The only changes to the recipe I made were using milk chocolate morsels instead of semi sweet chips and using Dutch chocolate only because these were all I had at the time.
I had someone tell me that if they were on death row and could ask for a last meal, this would be it. Haha.
Can use a salted butter ? I don’t like brownies that are overly sweet, if this isn’t like that, should in i reduce the sugar? And if I do , what adjustments should i make?
Incredible! These brownies actually turned out the same way as it did in the picture! Which is a first for me, since after an hour or so they usually deflate and become concentrated pieces of sugar and oil. These brownies held their structure even after a day or two. I used organic cacao nibs (put them in a grinder to make a coco powder) and used a baking chocolate bar for the chocolate chips in the batter. I did lessen the amount of sugar used by 1/4 cup, just because I was afraid the brownies would collapse into a concentrated mess (which it didn’t). I also melted some baking chocolate in a double boiler and added some heavy whipping cream and sugar to use as a frosting, extra yummy! I didn’t have cornstarch on hand and was looking for parallel substitutes like maybe rice flour, but! I had sme custard powder which had the simple ingredients of vanilla, yellow food coloring, and cornstarch! So that worked perfectly!
Fudge-tastic!.. I added a 1/2 cup of homemade black current compote. This recipe was so easy to make I was skeptical at first, buy, I’m a believer now. This is everything one imagines when ordering a brownie but one rarely actually encounters – next time skip the disappointed and bake these at hone instead. Marvellous!
I love these brownies. They are so simple to make and good with other chips like peanut butter. I did find I had to cook mine longer than 30 minutes but that is probably just my oven. Thank you very much for sharing!
Hi, Tessa. I’m Ita from Indonesia. Thanks for the recipe. This is so far the best chewy brownies I’ve ever made, it tastes just like what I like in a brownie.
Another plus is, we don’t need to melt the chocolate. So it saves a lot of time.
These were sooo good. I have finally found a brownie recipe that meets all my expectations. They were chewy and oh so chocolaty. I live in Burkina Faso (west africa) and it is really hard to find recipes that work here, given the limited range of ingredients we have here. I finally able to enjoy brownies. Thank you Tessa!
By far the best brownie I have ever made. Perfect amount of chocolate and not too sweet. My husband loved as well! This will be my go to recipe for brownies! Thank you for sharing your recipe.
Kristen
I love the best ever chewy brownies and I learned about using oil so the cocoa won’t dry out. But can’t find a good recipe that calls for oil for blonde brownies. Every time I make them and come out hard around the edges. Help please
I’ve been making this recipe of brownies for 2 years now, I’ve played around with it, and just fell in love with using a cast iron pan. Thanks for posting this, have a good day.
I too appreciate the measurements in grams. I loved them and I will be making them more often! Definitely my go to recipe for brownies from now on. I must admit that I replaced my flour with a gluten free flour and it still turned out amazing!
I will bookmark this one! This recipe turned out perfect brownies! I followed it to the letter, except that I used a round Springform pan because I only have glass 8 in square. Thank you very much for specifying that glass is not recommended! This recipe is worth getting a new pan for, so the brownies will be nice squares. Not a thing wrong with the taste & texture of my funny shaped ones though. 😉 Thank you for sharing your recipe! Cheers!
Just tried this tonite and was sooo good and chewy/fudgy. Followed exact recipe, only added some toffee bits.Totally satisfied my cravings for chocolate it’s a keeper Thanx!
I have made this recipe and the brownies are DELICIOUS ; now I would like to make them diet friendly by using Lakanto Monk Fruit and applesauce but I’m not sure what to use to replace the butter. Any suggestions?
I had a brownie from a food truck once that blew me away, nothing ever compared. Well, I think these miiiight be essentially the same! I individually wrapped them and put then in the fridge (the food truck one was chilled) and tomorrow I’ll have my final answer!
These are so good! I used a fancy chocolate bar with 70% cocoa, chopped up in place of the chips and omg so good. Will continue to use this recipe I believe!
Pretty good as written. But when I make them again I think I’ll add a little more butter,
include some finely ground espresso beans, and sub some of the semisweet chips for dark chocolate
hiii, i want to ask you, is this recipe planned for a high or low altitude cities?
i have become aware of the changes altitude produces on baked goods. so i wanted to know, before doing anything and getting sad, to know this hehehe
thanks!
This recipe is the best brownie I’ve ever come across. The search is over. I usually always decrease at least half a cup of sugar because almost every recipe I’ve used is way too much (and my preference is usually dark chocolate)…I did not for this recipe. I followed exactly and I am glad I did. Not too sweet even though I only had milk chocolate chips on hand. Thank you 🙂
The title is correct. Truly the best brownies. Ever. And I’ve made a ridiculous amount in my lifetime so far! I will say I do my bake mine 23ish minutes but I think my oven is a little hotter than average. If I can help it, I will never use another brownie recipe:)
Must’ve made these after my husband spontaneously requested ‘chewy but not gooey’ brownies. So easy and so tasty. I love that you have different recipes for different textures. I added pecans and obviously we did not wait for them to cool!
I just made these after my husband randomly requested ‘chewy but not gooey’ brownies. So easy and so tasty! I love that you have different variations for different textures. I added pecans and obviously dug into them while still warm
These are perfect. I love that you have different recipe variations for different textures. My husband requested ‘chewy brownies’ tonight and I knew just what recipe i wanted to try! Super easy and amazing. We are them warm, of
I’ll take that entire plate! These look soooooooo good! Mouthwatering actually 🙂
Clear to follow along and really easy with great results on short time.
They look delicious, thanks for posting! Does that mean they don’t taste fudgy though?
Still fudgy!
My mom made the same brownies it’s so good it’s chew and fuigy it’s amazing
Hey Tessa!
Thank you so so much for this recipe! And especially for adding the amount of ingredients in grams 🙂 It’s really helpful.
I always look forward to your newsletter because your recipes always turn out perfect.
Thank you so much and have a wonderful day!
Joanna
You are so welcome! I’m planning on including grams since it seems so appreciated! Thanks so much for subscribing.
Thanks for adding grams to the recipe…love that=)
These look super yummy!
Sarah
Happy to hear it’s appreciated! Will try to include grams moving forward 🙂
Please reply as soon as possible.
Can you use whole wheat flour instead of refined (all purpose) flour? I don’t use refined flour when I make baked goods only whole wheat flour. Thanks!
Yes but it would not be as…tasty. I tried it both ways!
Have you tried with bread flour? I’d be interested to know if they become chewier!
Have you tried it with bread flour? I’d be interested to know if that makes it chewier!
makes the brownies denser and more flour tasting. they’re still delicious though.
hi tessa
i am the 74 year old grammy who wants everything to be easy. when i saw your recipe for brownies, this is just what i was looking for! maybe i can give my 6 grandchildren a little bit o’heaven for valentine’ day. thank you SO MUCH, tessa. jeanette
Wonderful! Happy Valentine’s Day!
Hi Tessa,
These look great! Do you add the oil with the butter in the microwave, or later? I may be having a mind toot but couldn’t find it in the recipe. I do enjoy your blog. I was a medical scientist in a hospital lab for 21 years before retiring. Thank you!
Pam
Thanks for pointing that out Pam, it was a typo. Fixed now 🙂
Wow this is EXACTLY what I was looking for in terms of a CHEWY brownie! I honestly feel like this should be the first brownie recipe that pops up when anyone googles a brownie recipe. And I LOVE all the explanations for all the main ingredients! I feel like I learned so much after reading your post. Can’t wait to look through more of your posts/recipes! Simply the best! The best teacher, the best recipe, the best brownie and the best night of quarantine with a glass of milk!
Hi Tessa, I’m with Joanna and Sarah. I appreciate you posting ingredients in grams as well, so much easier and consistent 🙂 I can’t wait to try these chewy brownies they look so yummy!!
Hiii… Love the recipe but I also love that headline typography. Which on is it??
Great-looking brownies, Tessa. I used to be one of those people who felt that using a kitchen scale was a waste of time, but I no longer feel that way. I love my scale and it makes baking so fun when your baked goods turn out they way you want them to. I’ve had my kitchen scale for over a year now, and I can’t go back to using measuring cups unless I’m measuring an ingredient that I haven’t used before.
I always love how thorough your posts are. I know I can always learn something about baking from you! Thanks for the geat recipe. 🙂
Awe thank you Kristen 🙂
Thank you for this post; I like how well you explained your brownie recipe.
I made these last week – so good! I am always skeptical of homemade brownie recipes having never found one as good as the boxed. These were great and truly a replacement for my favorite boxed brownies. Thank you for creating such wonderful recipes. I feel better making these since I see what is actually in the final product. Bless you 🙂
Hi Tessa – these brownies looks absolutely delicious! I am definitely going to try your recipe will let you know how they turn out.
Just about to make these and realize I only have cacao powder not cocoa powder. Will it still be as good or no?
Thanks for the recipe. I have just made a batch and they are gorgeous. I love brownies and I like trying different recipes and this is my favourite. Love from Spain.
Just made these and they turned out delicious! The only thing is my top didn’t turn out shiny like yours. The only thing I did different was not use the extra yolk, which honestly, I don’t think it needed. It was moist and chewy. Could I have mixed it too much? I know it’s weird, I just like shiny tops on my brownies. Other than that it was awesome.
Thanks for all your expertise:)
Hmmm that’s strange. Although this particular recipe doesn’t have quite as shiny of a top as my Ultimate Brownie recipe: https://handletheheat.com/ultimate-brownies
For some reason, these required a lot longer baking time than you listed. I had to bake them at 325 for about an hour for them to be done. I use an oven thermometer, so I know my oven was heated at the right temperature. Also, they turned out much thicker and cakier than your photos, even though I followed the recipe exactly. Any advice?
All I can say is WOW! These are super easy to make and so delicious!! I absolutely love a chewy brownie and have never found a more perfect recipe until now! These are excellent when they are still warm with a scoop of vanilla ice cream and yummy the next day by themselves! You’ve done it again Tessa! Awesome, awesome recipe!
Ah thank you so much, Michelle!!
Hello! 🙂 These brownies look so damn delicious, like the most delicious ones I’ve seen in my life. My only question is how big your bakning pan was when doing them? Thank you for amazing recipes, hugs from Sweden!
Hi Alva, thank you! Did you have a chance to read the recipe? It states that an 8×8-inch baking pan is the size needed 🙂
Finally!!! A recipe that delivers chewy brownies with a shiny top, just like the ones from a mix. I realized some time ago that without vegetable oil I was never going to achieve that effect from scratch, but all the brownie-mix copycat recipes out there still looked wrong. But yours is just perfect–plenty of butter for flavor, no water to dilute the batter, and the corn starch seemed like a genius idea. I was nervous during baking, as these puffed up like a souffle, but they settled into exactly the brownies I’ve been trying to make for YEARS. Next time I will heed your advice about the cold eggs. Thank you, thank you, thank you!
Recipe works awesome they taste better than store bought , only thing I didnt add was the extra egg yolk but still turned out great
Glad you enjoyed the recipe!
I live in Globe, AZ. Do I need to change anything because of higher altitude? I really want to make these!
Hi Brenda! I’m not really sure because I’ve never baked at a higher altitude. If you find that you normally need to make adjustments for a recipe to turn out, then I would stick to whatever you normally do. Good luck!
Is that you mean natural cocoa? I normally use only dutch processed cocoa ,thanks
They look so yummy want to bake it now.cannot wait for tomorrow .thanks so much
I am SO glad I found these! I’ve been looking everywhere for a fudgy yet chewy brownie. Oh, by the way, are the chocolate chips absolutely needed? I’m out of chocolate chips and I won’t be buying any for a while. Again, fantastic recipe!
Yay! And no, definitely not necessary if you are out. Just an added flavor / texture bonus 🙂
When my 2 1/2 year old granddaughter asked for brownies, I just had to make some but I only had cocoa powder. So glad I found your chewy brownie recipe on Pinterest! I’ve made this recipe 3 times already this week. It’s a great way to use up all those pieces of bags of chocolate chips in the pantry. I’ve used semi-sweet, milk chocolate and dark chocolate chips with fabulous reviews. We even added some walnuts to one batch and it’s delicious. Thanks for sharing!
I made these brownies for a school project. Very tasty and chewy 🙂
Thank you so much.
I like big butts 🙂
hiyaaaaaaaaaaa
Can i use cane sugar instead?
I have no clue, unfortunately. I’ve never tried.
Can this be put in 9×13 pan instead?
I thought these were the best brownies I’ve ever made!!!!! Thank you for sharing this recipe!
Awesome, Kitta! Thanks so much for your lovely comment 🙂
Thanks a million for adding grams!! Can’t wait to try these.
I’m glad it’s appreciated! Happy baking.
Thanks a million for adding grams!!
Can you double the recipe, and what size pan would you use?
Sure! 9×13″ pan.
Hi Tessa, I just made these brownies using gluten free flour, coconut butter, coconut sugar and dairy free chocolate chips as I have an intolerance to wheat, dairy and cane sugar. I just wanted to pass on that they are devine..even though I overcooked them slightly…but that was a mistake on my part.
Awesome! Glad they worked with your intolerances 🙂
don’t like that you can’t print out the picture
Do you mean the picture on its own or along with the recipe?
These turned out perfectly! They were nice and fudgey with a nice top. When making the batter and taking them out of the oven, I could tell and smell that it would be great. I took them to a bake sale, they sold out with a little help from my friends, but I was reluctant to part with them! Thanks for the recipe and insteresting explanation of how it works.
Wow, thanks so much Megan! Loved reading your comment 🙂
Can i use dutch cocoa powder in this?
would there be a difference if u dont use the constarch
This recipe was very carefully created to make the chewiest brownies possible that replicate the boxed mix taste and texture. Every ingredient is added for a specific reason, so the best results will come from following the recipe exactly.
I’m in the UK and I think the closest match is cornmeal polenta – has anyone tried with this and got on ok!? How exciting!”
If you are referring to the cornstarch it is the same as cornflour. Cornmeal polenta is not the same at all!
Hi. 2 Questions if you will. Can the butter be cold or must it be room temperature? And what if I blend my sugar into powder sugar? Will it not be chewy like biscuit in texture?
Cause I think if granulated the sugar might not fully corporated and when baked would still be many tiny sugar crystals.
Thanks!
The butter is melted in the directions, so it doesn’t matter if it’s cold or room temp beforehand 🙂 I wouldn’t recommend substituting powdered sugar for the granulated sugar as the outcome will not be the same. I’ve tested this recipe extensively, and the sugar will slowly start to dissolve when added to the butter in the microwave and you won’t have crunchy sugar in your brownies once they’re baked. This important step also helps with the shiny tissue thin crust! 🙂
Finally!!!! I’ve tried probably a half a dozen homemade brownie recipes that claim to be as good as boxed but they failed miserably! Too grainy, bad taste, etc… But I was intrigued by your scientific approach and knew I had to give them a try! My hopes were really low bc I love boxed brownies, but wow wow wow! I’m in love!!! The texture and flavor is perfection! They remind me of my favorite ghirardelli mix, but these beat those because they are homemade! My husband, who is a more picky brownie eater than myself, raved about them and couldn’t believe they were homemade. Thanks so much for sharing this recipe! I can’t wait to try more from you! 🙂 Haley
Haley, you have no idea how happy this comment makes me! I’m so glad you and your husband enjoyed the brownies. Can’t wait to see what you bake next 🙂
I had given up hope on finding a brownie recipe better than the box, and you delivered. Thank you
Yes you can use Dutch Cocoa powder. Someone mentioned about cooking at a higher altitude. Usually with cooking at higher levels you have to make an adjustment. Only seen the cooking tip on the back of the baking boxes.
it’s Sooooo perfect I’ve ever seen! Thank you for sharing this recipe!!! 😀
Tessa these are my new favorite brownies! I have a lot of recipes for brownies that I enjoy but I have been looking for a chewy brownie that is also rich with chocolate flavor. I added in some candied cherries on top my second go round and sliced so that each one had a cherry.
Easy and wonderful thank you for your recipe!
So happy to hear that, Mary! Thanks for taking the time to comment 🙂
Hello. New to baking and I tried out this recipe. I’m not sure what I did wrong but I hope you guys can help me out. My brownies turned hard and crispy. 😐 And not as chewy. It’s crumbling when I cut them into pieces. Thanks.
Sounds like maybe the ingredients were mis-measured (especially the flour, it’s really easy to compact the flour into the measuring cup and add way too much) or you forgot to add an ingredient 🙁
Hi Tessa. Thanks for answering. I followed the recipe exactly. 🙁 I was thinking maybe the butter melted into the sugar?
the picture, the ingredients, everything looked and sounded so awesome! but all I taste in mine is sugar! I feel like I can even feel the grit! but I am the only one who had this issue I see, as soon as my dishwasher is done, I’m going to make sure I used the correct ones!
I used my kitchen scale for the first time to make these, so I followed the recipe to the gram! Thesy are the best brownies I’ve ever had, hands down. Wow. And just as good for breakfast the next morning. 😉
Thank you so much for this recipe! It was exactly what I was looking for. I made a double match and it was a hit!
Hi. i know this might quite a weird question. but after putting the butter and sugar into microwave for 1 minute, would i expect the sugar to be melted along with the butter ? or only the butter would be melted ? I haven’t make this yet but want to make sure what i should expect it to be upon melting both. thanks !
No.. it should just begin to dissolve slightly into the butter but sugar requires a very high temp to melt.
Tried so many brownie recipes but none of them ever turned out as fudgy! Added some hazelnuts in for an extra crunch. My family absolutely loved the brownies. Will definitely stick to this recipe from now on. Thanks Tessa!
So happy to hear that, Rebecca! 🙂
Hi Tessa. This recipe looks so yummy I can’t wait to try it out in a few days! The only problem is that why is the 3/4 cup (128 grams) semisweet chocolate chips and the 3/4 cup (75 grams) unsweetened cocoa powder the same amount in cups if the grams are different? What I mean is that both are 3/4 cups but they are different amounts of grams. Would love if you could answer back asap. Thank you! ☺It does not really matter as I can figure it out in grams but just asking to be prepared when I make them!
WOW. These are SO good. I usually don’t follow instructions perfectly, and my baked stuff is really tasty (for me and my hubby and kid anyway!). But I loved the way you broke down WHY things needed to be done a certain way. Like, normally when I see “let it cool”, I just ignore that (shh) but I let the batter cool as you instructed. I used olive oil since we don’t usually have veggie oil. Anyway, long story short, this is my new go to brownie recipe! And I can’t wait to check out other goodies from your site!
Whoah so good this is an awesome website thanx for this recipe Tessa!
Too tart,,not enough sweetness. Cocoa powder needs to have more sweetness to balance flavour.
Fudge but not the best recipe.
I’m sorry to hear that, Karen! But 1 1/4 cups sugar for an 8-inch brownie plan should be plenty of sweetness. And based off the other positive reviews, I’m thinking that maybe next time a different brand of cocoa powder might work better 🙂
These required much longer than 30 minutes in the oven. They were still completely gooey throughout. Not sure what happened.
Hi Esther, what kind of pan did you bake them in? And did you track your oven’s temperature with an oven thermometer?
Wow, thank you so much for breaking down each ingredient and educating us on the effects of each one! Just curious, what is the purpose of the corn starch? and what would happen if it’s substituted with flour? Also, what do you think would happen if I use all purpose whole wheat flour or whole wheat pastry flour?
Hi Jackie, did you miss the line explaining why cornstarch is called for? Here it is, “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.” You can think of it as a tenderizer. I would reccomend following the recipe exactly as I’ve written it the first time, then experiment with changes.
Whole wheat flour would make the brownies denser with a more pronounced wheat flavor. I would start with no more than 50% whole wheat, 50% all purpose.
Oops! I did look over the corn starch part! Thanks!
Thanks for the tip on whole wheat!
Perfect! Sooo chewy and easy to do…I just reduce the amount of sugar.. thanks!
This is so fire!!
Yay! Glad to hear that!
Tessa, I totes love your blog and it’s my go-to for dessert anything. I made these brownies tonight and they were perfect in texture but slightly too sweet for me. How can I adjust the recipe to make it not so sweet? Thanks for your wisdom and suggestions!
Thank you so much for sharing this recipe.
I’m on a low Fodmap diet due to IBS. I cannot get chocolate chips that are allowed in my diet. Can I omit this one ingredient? ( I will be substituting the all-purpose flour for a flour that’s allowed on my diet (brown rice flour) so my only problem with this recipe is the chocolate chips.)
Thank you very much
Sure! The chocolate chips aren’t completely necessary. Let me know how it turns out!
I can’t wait to try these! They look wonderful! I have tried several of your recipes and also have your ultimate cookie. I can’t keep up with the orders for your peanut butter cookies so I expect these brownies to be great. Your blog is my go to for new recipes. Thanks so much for sharing. Side note, I no longer bake anything without using my digital scale! Thanks a bunch!
My brownies were wonderful just as I expected! Where have you been all my life?
Seriously good …. everyone thought it was store bought …. I added an extra tablespoon of cornstarchjust bcz i wanted to finish off my container
I found the chocolate chips, so I made the recipe. It was delicious. I am just writing to thank you. They were maybe the best-tasting brownies I ever had.
This is THE best brownie recipe ever! Thank you so much! Except now, we eat too many brownies. 🙂
Made these yesterday, partly in retaliation for a recipe for fudgy brownies that I found somewhere else and they turned out awful, cakey and pale brown. But THIS recipe is delicious, perfect, redeeming, holy. The brownies are all gone already, having been consumed completely by our family of four in about 24 hours. Thank you, Tessa! 🙂
So happy to hear that, Lisa!! Yay for brownie redemption 😉
Made accordingly and are nothing but a soupy mess
This is my first time ever commenting on a recipe I have made online . My previous attempts at brownie making have been a fail . I followed this recipe to the T except I followed another users experience and omitted the extra egg yolk(I used two jumbo eggs ). I also omitted the choc chips bc I didn’t have any .These are by far the best brownies ever! Completely idiot proof. So chewy and chocolatey. This will be my go to brownie recipe from here on out . Looking forward to trying more of your recipes .!
how will these be without the cornstarch? That is one ingredient I don’t have so considering making it without the cornstarch, as I assume it will still be delicious… Am I correct?
Also are the amount of ingredients suitable for a 13×9 pan?
Absolutely delicious brownies! Super chocolatey and decadent (you basically get full just looking at them), and tasted amazing served hot with ice cream. Only one note: I followed the recipe exactly, and made sure that my oven was at 325, but after 30 minutes they were still totally raw in the middle. I had to keep adding time to my oven – ended up having to bake them an extra 20 minutes! I think it might be partly because of my climate – I live in the mountains in Calgary, and things take a bit longer here. I don’t usually have to adjust baking times that much, but whatever – after the extra time they turned out delicious and chewy, just like in the picture. Would definitely make again!
Hi! I have a few qns! If i reduce the sugar how will the brownie be affected? Also what can i do to make the brownie even more chewy?
My quest is over! I have made dozens of brownie recipes searching for one that is chewy, crispy on the edges and with a great, deep chocolate hit. THIS is the recipe. I have made them twice already and I’m about to make a third batch (in as many weeks) for a friend of mine who loves this brownie style as much as I do.
I have two tweaks to this recipe:
1) I add 1 cup of toasted pecan pieces. (Brownies need nuts in my book. I plan to make a batch with peanuts at some point soon …)
2) For the cocoa powder I use 1/2 cup basic unsweetened cocoa and 1/4 cup King Arthur Black Cocoa. This cocoa is deep black and bitter – it’s best to use this as a cocoa supplement and not for 100% of the cocoa in most recipes.
http://www.kingarthurflour.com/shop/items/black-cocoa-12-oz
I am now, thanks to Tessa, The Brownie King. Thank you so much!
So glad to hear that! Thanks for sharing!
Hi these looked delicious so I decided to try them! I only had salted butter, so i omitted the salt. They don’t look the same as yours though, and I used everything else like the recipe. They also took a long time to cook, and I used a convection oven. Do you have any suggestions?
I baked my brownies for 30 minutes as directed, but the middle was really liquidy and uncooked. I baked them for another 5-6 minutes and was worried about them overbaking but the middle was still uncooked. I don’t know what I did wrong, I followed all directions. Any suggestions?
Hi Kathy, what kind of pan did you use? Did you gauge the oven temp with a thermometer? Mine usually isn’t anywhere close to being preheated when it says it is (and it’s only a few year old!).
Is cornflour the same as cornstarch? if not, can I substitute cornstarch with cornflour?
Was so looking forward to these brownies. Unfortunately, they were so undercooked at 30 min. Tried another 15 min and stil undone. 🙁 The top crust, however, looked nice.
Quick question – are these more chewy or fudgy?
They look amazing, but I’m really looking for a CHEWY brownie.
The name says it all 😉
We decided to try this recipe last night because my 6-year old niece is named Tessa, as well 😉 Boy, am I glad we did! We’ve been on a hunt to find the perfect chewy, gooey brownie recipe that matches the boxed texture & THIS IS IT! I didn’t have chocolate chips, so we left those out & I had to double the recipe – we just used 5 eggs, instead of 4 eggs + 2 yolks. The “substitutions” turned out great. The only [possible] drawback…the top of the brownies rose in the oven, then the inside caved as it cooled. This created a crater-like effect on the top (which also included some pieces that tasted like Brownie Brittle – YUM!!!) so they weren’t as pretty as yours, but they did taste delightful! Thank you for sharing!
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. My only tweak was to add cinnamon to the batter (I add cinnamon to my coffee every morning so I’m as addicted to that as to chocolate). I made your buttercream for birthday cupcakes last month and it was amazing. You are totally my go-to place for baking hints and recipes. Thank you for all you do!
Wow, Susan!! I just love this! Thank you so much for taking the time to leave such a wonderful comment 🙂
Thank you for this post; I like how well you explained your brownie recipe.
Bonjour! Je cherche depuis 6mois la recette de brownie suffisamment humide car mon fils a un goût très précis en tête. J’ai lu toutes les explications techniques qui sont super intéressantes. Je suis française donc je ne connais pas vos marques de chocolats, pour la cuisson si au bout de 30 mns le gâteau n’a pas l’air cuit, je le sors quand même? Je vais tester votre recette et je vous tiens au courant. Bon week-end!
Hi Tessa
I have just found you. Your recipes look great and I am going to try some. Please can you tell me in your recipe’s you use Granulated sugar, is that the same as Caster sugar in the UK.
Thank you
By far the Best brownie recipe ever! Have repeated many many times! Wondering If possible to double the recipe and bake in a 10 x 10 in pan.
So pleased to hear that!! I’ve only doubled and baked in a 9×13-inch pan, not 10×10, so I’m not sure.
Just made these and doubled the recipe. Didn’t melt the butter but it was room temperature and very soft. I did beat it to death with the sugar to dissolve the sugar and followed the rest of the recipe without adding the chocolate chips. I used Trader’s Joe’s cocoa. My only problem had to do with pan size, because I used one of those brownie pans with the compartments and I filled it too high and put the rest of it in the usual 8×8 pan. Not a huge problem but I do have a lot of brownie crumbs. The 8×8 pan came out perfectly. For baking time, I just cooked them until done, and the 30 minutes was pretty close to how long I let them cook.
These brownies are freaking AWESOME. Bye-bye boxed mix!
I tried this just now, it’s so delicious and easy and I think I found the kind of brownie i’ve been looking for. Thank you for sharing..
Just amazed that people are so thrilled with replicating the flavor of boxed brownie mix. The flavor of those tastes so fake I won’t eat them–sort of like chemicals morphing into additives morphing into pretend brownies. Was that a rant?? Sorry! Can’t wait to try simply for the texture and hopefully homemade brownie goodness.
I think it’s more about the chewy texture box mix brownies have that people love!
Hi Tessa, I watched your video on Natural / Dutch processed cocoa. I see you are using Hersheys Special Dark in this brownie recipe. My question is since it is a combo of natural and dutch cocoas, which leavener would be your choice in other recipes using Special Dark if you want more lift (such as in cakes) baking powder or baking soda? And thanks for the very informative videos.
These are by far the best from scratch recipes I’ve made. However, after trying with several types of cocoa, I’ve found that the only acceptable one is Dutch process, then I leave out the baking soda. Upon looking at a box of brownies mix from Aldi today, I realized that their boxed brownie mix uses Dutch process cocoa, as well. I have made many many brownie recipes in search of one that my husband finds acceptable. He really loves your recipe (as long as I use DP cocoa), but today I made Aldi’s box mix and he tried one and said, “now THAT’S a brownie.” So, apparently, boxed brownies are still better (according to him, and that is the only opinion that makes a difference in my world). I don’t know why people think boxed mixes taste like chemicals, though. There are literally no chemicals or preservatives in them. The Aldi brand is “sugar, flour, cocoa processed with alkali (Dutch processed), corn starch, palm oil, salt. Literally no different than making from scratch. SO, that given, I’m now on a quest to make scratch brownies that my husband can not distinguish from boxed. I noticed, though, that the texture of the boxed mix doesn’t seem like it has granulated sugar, but maybe powdered? Do you know if it is possible to substitute powdered sugar and how it would affect the texture? I’m also curious about using a different saturated fat, perhaps shortening? Butter imparts a distinct richer flavor and since boxed uses palm oil, I’m thinking using shortening might get closer to the flavor of boxed? I thought about coconut oil, but I would be concerned about the lower melting point. Plus it’s more expensive, and since I”m already shelling out for DP cocoa, I want to keep the other ingredients as cheap as possible. I’m also thinking of eliminating the vanilla since that is not in boxed brownies, either.
Thank you. I have been looking for a chewy brownie
I made these last night when that are perfect.
Was really hoping they would be chewy with the title and all the explanations. Was disappointed that they weren’t. The recipe makes a good fudgy brownie but not the chewy result I was after.
Can i substitute granulated sugar and corn starch with confectioners sugar?
No, I’d recommend making the recipe as written.
I love the chew and flavor of this brownie, but miss the crunchy top texture. I tried whipping the eggs and sugar to get the crunch, but the brownie itself probably has too much moisture to achieve that. Do you have any suggestions in making a chewy brownie with a crunchy top? I’ve made 4 different recipes this week already.
Have you tried my Ultimate Brownies? https://handletheheat.com/ultimate-brownies/
I was wondering if i can substitute the vegetable oil for canola oil, since thats the oinly type of oil i have. well is the one I use to cook with so thats what I have lol.
For some reason the page keeps on jumping up and down what makes it very frustrating to read your tips etc as well as the comments.Don’t think it is my computer since it is just your page that has the issue. Please look into this. The brownies are superb!! Thanks.
Hi Tessa ,
Am confused step of putting granulated sugar, you mean that the butter must be melted first and put sugar later and mixed till the sugar is melted also. And other steps followed as suggestions . Thanks in advance for your replies 🙂
Loved making these, just the recipes I’d been looking for. Every other brownie recipe I’ve tried has been too cakey but these are perfect
Great recipe. I made these with Andes baking pieces. YUM. Thanks for another great recipe.
Hello, can the cocoa powder be regular or dutch? I made them once with Hershey unsweetened but I am from Canada and the best cocoa I have in stock is a dutch process. Thanks
Ayy, these brownies are lit af. No joke this is now my go-to brownie recipe. The combination of butter and oil in the batter is everything. I’ve been making them with Dutch-processed cocoa powder simply because that’s what I have around the kitchen mostly.
Yay! Glad you like them 🙂
Hey Tessa, these are the best brownies ever. Thank u so much for sharing this u r a legend! This mite be a silly question but there it goes: If I wanted to double the recipe how long would I leave them in the oven for? Thank u
Love love love!! I followed the recipe but added heath bits in the mix instead of chocolate chips and baked in a 9×13 pan, a couple of mins before they were done I topped with more Heath bits and they were delicious!
Needless to say they did not last long
My mother wanted to make boxed brownies for a family get together and it took a lot of convincing to get her to try yet another brownie recipe. I ultimately chose your recipe because it didnt call for melted chocolate. I was so worried they wouldnt turn out. I would never hear the end of it from my mother. Not only did they turn out, they were amazing! They were chewy and fudgy and everything a brownie should be. They were the perfect sweetness. I followed the recipe exactly but I did bake it in a glass pan so it did take longer to bake but they were still so moist. My mother said they were better than boxed brownies and this is our go to recipe from now on. Thank you for the great recipe!
Yay, Sarah!! That’s so wonderful to hear. Thanks so much for sharing xo
Hey Tessa, we live in Europe and have access to quality Dutch Process Cocoa, like Bensdorf. I notice your recipes say good quality cocoa powder and this recipe specifically says that you used Hershey’s Dark. I was wondering if most (and possibly which) of the recipes you use are with dark or regular cocoa. I was told that switching between the two chocolates changes the baking powder and baking soda additions for alkalinity. Thanks! Annie
This recipe is absolute perfection! Thank you so much! They’re so rich and fudgey but somehow beautiful textured and not too too dense. I heated the vegetable oil to bloom the cocoa powder before I added it to the wet ingredients, and added some instant coffee granules as well for even deeper chocolate flavor. These didn’t not disappoint. I will never use another recipe again!
WOW. Just wow. Loved these so much.. Hubby had a craving for brownies one night, I luckily tried this recipe and now I AM HOOKED on them and her website!! They are so moist, SO deep in chocolate flavour, yet not too sweet..This girl is a baking GOD and this is the baking bible. Thank you!!
Oh my goodness, Kristyn! Your comment made my day! Thank you so much for taking the time to share. I’m thrilled you enjoyed the recipe xo
Quick Q: have you ever tried making these into mini cupcakes? And if so, did you use a liner?
Absolutely delicious! Lived up to the name for sure. Thanks for another great recipe.
Yay! Glad to hear it 🙂
I make these with Bob’s Red Mill gluten free 1 to 1 flour and they are AMAZING! Of course, I also use 12T of butter…. lol! See, what had happened was.. my kids were running all around me and the music was up and I somehow got 12 in my head. They were too good to mess with. I sprinkle coarse salt on top and crushed candy canes when the mood strikes. Fantastic! Highly recommend this recipe!
I am in Sri Lanka at the moment and my kids really wanted chocolate! I was craving chocolate brownies! I made these but I obviously did something wrong! It was like cake and not chewy at all. It was still yummy but not a brownie. hahaha OOPPPPS!
Tessa,
These brownies remind me of a recipe One of my friends and I use to enjoy as children! Of course, my MOM likes walnuts, so I added crushed walnuts on top, but only to half of the recipe you provided! Thank you so much for sharing! I wouldn’t change the original recipe any, it’s perfect just the way it is! SWEETS are always a girls best friend!
Can I double the recipe and make this in a 9×13 pan? I need this for a crowd!
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Best homemade brownies I have ever made!! Moist and delicious!!! Thank you for sharing, definitely only brownie recipe I will be using!!
Woohoo!! So glad you like it 🙂
Wow! I just made these today and they are just perfect. This will forever be my go-to brownie recipe. My husband said these were the best brownies he’s ever had in his life!
Thank you for sharing this awesome recipe!!
Hey tessa, this looks great. just wondering if this chewy brownie will have the same crispy top as the ultimate brownies???
i would prefer my browies to be crispy at the top and chewy in the middle, which of the recipe would you recommend for me to bake?
thank you!
Do I have to use cornstarch in this recipe? If possible, what substitutes can I use instead of cornstarch? Thanks in advance!
Hi Tessa, thank you so much for the fantastic recipe! My family thoroughly enjoyed the treat. I am wondering, what is the purpose of baking the batter in a foil covered pan? What does the foil add?
These are my go to brownies! I can make them up in a hurry and I never have a problem with them. They are always a chocolaty, chewy hit!
These brownies are the best I’ve made. My husband loved them. So chewy and delicious.
Omg! This is the best brownies i ever had! Nice chewy inside with little crustiness outside. I did everything called out in the recipe. Make sure to read all the baking tips. Thank you sooooo much!
Thank you so much for this recipe! It is hands down, the best brownies I have ever made!!! Just perfect. I added by accident baking powder instead of soda, and substituted as well the chips with chopped gourmet dark chocolate. It was heaven in a time that I really needed it. Thank you! This is now my new go to recipe for chocolatey goodness!!!! <3
I have never left a food comment before but after trying several different brownie recipes that were beyond disappointing, I was so surprised and thrilled with these! They came out perfect– delicious, fudge, crusty, shiny top. Perfect.
Thank you!
I’m so pleased to hear that, Carolyn! Thanks for taking the time to leave a comment 🙂
Hi Tessa, thank you for this recipe! I tried it as is. I thought the look, taste and texture was pretty spot on for “boxed” brownies from scratch. However, for me, boxed brownies, as are these, are way too sweet! Even my 6 y/o thought they were too sweet. I understand that’s how you get the flaky top crust, but i’d be okay without it if it still has this texture. I will experiment next time by reducing sugar & add nuts instead of chips (think that extra 1/4 cup and the choco chips are excessive on sweetness).
Hi, thank you so much for this amazing brownie recipe. I made them exactly like you suggested and I didn’t change a thing; they came out perfectly. I loved that they were so easy to make and are lovely fudgy and chewy. My husband thinks they’re the best brownies I’ve ever made and I’ve made so many. This is now my go to recipe
Yay!! I’m so very pleased to hear that, Louise xo
Real magic)
I want to learn this!
Hi Tessa i’m Eshaal i’m 11 years old and i’m in 5th grade I love to bake and have been doing it since I was 5 and these are the most chewy brownies I have ever ate. Love <3 them
These brownies were soooooo good!! The only thing I suggest is maybe baking it for a little less time. Maybe only 15 minutes instead of 30! That is the only things that I think should be fixed about these!
I think this is my new favorite brownie recipe! I bake A LOT so I have tried quite a few recipes, too. It is important not to overbake them. Awesome recipe! Thank you!
This recipe sounds amazing! I definitely wanna try it out! I was wondering if the brownies would turn out dry if I reduce the sugar by half? (I know that sugar helps keep baked goods moist – and I’ve tried reducing the amount of sugar in chocolate chip cookies by 2/3. they came out just the perfect sweetness for me, but very dry. would the same thing happen to brownies? could I add some milk/water to increase the moistness? )
thanks!
Turned out Amazing!!A hit at my house actually cooking the 6th pan in the last 3ks.Three pans of them are for a Yard Sale.lol
Hello Tessa,
Love your posts and the way you present them. Can we make the brownies without using eggs? Could you pls share an eggless version of the same please. Thank you.
These taste as close as possible to boxed brownies, which I love, but I know are filled with crappy ingredients. They came out great!
Hi Tessa. Made these last week and they were a hit. I was wondering, can I bake two 8×8 trays at the same time or will this cause temperature issues?
Best brownie recipe I’ve ever tried. I added 1 tsp. of med-dark coffee grounds for a mocha brownie. Husband absolutely loved them, my second batch is in the oven right now. If you love chewy gooey brownies look no further.
I tried your recipe and everyone loved the brownies!
I made 2 minor changes: substituted 1/4 cup brown sugar for 1/4 cup of the white, and used coconut oil.
Keep on baking!!
This has become my go-to brownie recipe because of the texture. I have one question though, if I was to make a brownie recipe using baking chocolate instead of cocoa powder, would I use the same amount of butter and vegetable oil?
This is the best brownie recipe I have ever tried – hands down. I followed instructions to a T and they come out PERFECTLY every single time!
My only questions is what pan and how long to cook if you want to double the recipe?
These are the chewiest brownies ever! I have made all types of brownies for years. This is by far the tastiest and chewiest. Thank you for such a great recipe.
Hello, Tessa! I came across your website as I browsed Pinterest. I really liked how you explain the whys and the why nots of baking! I have passed this recipe on to our children and have made these brownies three or four times. These are THE BEST I have ever tasted. Everything about them is a total THUMBS UP, thank you!
I really enjoyed these although I wish they were a little more chewey. I’m making them again tomorrow, perhaps I didn’t measure carefully. Growing up it seems the brownies I made then were more chewey yet still moist, not dry. I’ve lost my old cookbook and can’t seem to replace it. These were very chocolatey and of course I added nuts!
I used a metal baking pan and it was very undercooked after being baked for 30 minutes. The center was still like a liquid. I currently have them in the oven for an additional 10 minutes and I’ll be testing it on and off again until it’s done. But because I read in the article that a lot of people have this issue and you said you thought it was because of a glass baking pan (which I did not use) I just recommend changing the bake time in the recipe.
Loved them- just the consistency I was looking for – my 56 year old son also taste tested and gave them thumbs up-except he said he would rather not have the crunchy choc chips in it.
I am amazed at the people who do not read the entire directions, or make a ‘small change’ to them and then complain about the outcome.
Forgot to mention–I did do one thing differently–I used parchment paper instead of greasing of foiling the pan, and it works great-just fold the paper into the corners–
I tried this recipe with a little skeptism just hoping that it sould turn out alright, was kinda turned off with the amouny of sugar that had to be used…(still kinda wary of the calories) BUT THEY ARE JUST SO AWESOMEEEEEEE. I used baking powder instead of baking soda, also used chopped milk chocolates instead of chocolate chips (this helped to get the crinkly crust top layer i think), the browniea tasted kinda bitter fresh out of the oven or it might just be due to flu but after beinv refridgerated… oh my… especially when chunks of hardened milk chocolate came into bite… its definately worth the calories. I tried using cupcake pans too, still awesome, but needed slightly more baking time. Hope other readers will see this if they are thinking of alternate ways to enjoy this new recipe. Thanks for this recipe!
How long did you bake yours for in the cupcake pans? Thanks
Food for thought, i saw some people complaining about the baking time, I didnt use a pan, instead i was using those aluminium foiled square thingys for one time use. I lined it with aluminium foil so i could reuse the pan. Also i only filled it up to about slightly less than half.
As for the cupcake pans, they were metal pans and i did needed to leave it in the half open oven to let the heat cook it for another 5-10minutes.
i have a feeling it may be due to people filling the pans too full thats why it required longer baking time just like my cupcakes did.
instead of asking the writer to change the baking time, u might want to fill in the lesser batter. since many baking shows actually taught that the right amount of batter is to always fill it up to HALF the pan’s height. And all bakers should always know that thicker batter needs longer baking time.
The steps to making this could be more clear and having the measurement for the butter be with the melted butter in cup form (vs. non melted in tsp form) would be much more useful and accurate. I used the same type of pan and found they were like liquid in the centre. Hopefully they turn out ok…
FOR “Coco”–The reason the butter in this recipe is in tablespoons is it is so much easier here in the U.S., especially if you are using sticks of butter which already have the measurements in tablespoons on the wrappers. If you need it in cups: 1) 5 tbsp=0.3125 cup, 2) 5 tbsp plus 1 tsp= 1/3 cup, so just measure 1/3 cup melted butter and remove 1 tsp, 3) 5 tbsp=2.5 oz, 4) 5 tbsp=71 g.
I reduce sugar to 1 cup and it comes out very nice. Everyone loves it, especially my daughter who’s fan of every chocolate dessert. I’ll try almond flour next time.
I made your brownies yesterday and they came out flawless. I didn’t have a square metal pan so I used one of my mom’s old Wilton round cake pans. Perfect. My mom took cake decorating classes back in the 70’s and I have a whole set. We got so tired of eating cakes that she would just turn the pan over and decorate the bottom for practice. LOL I also used peanut oil (which I am a big fan of) and still they were moist and chewy with a nice crunch on the top. Thanks again and Happy Holidays!!!
I have made this recipe and its very good. I see that I can double it to bake in a 13×9 pan. I want to use a 13×9 sheet pan so they come out thinner. My plan is to use mini cookie cutters. Would these overflow if I used the sheet pan versus a high sided 13×9?
Hi! I tried baking this last week for a party and it was a hit! Chewy chocolatey goodness!
I wonder if I can top it with marshmallows and peanuts to make it rocky road. If so, do I put the marshmallows after the brownie is done or a few minutes before? Thanks again for this wonderful recipe. 🙂
yummy but came out cakier than expected!
BOOM!!!! The best homemade brownie recipe I found out there.. Amazing job on finding just the right ingredients to make such a delectable brownie.. ❤❤❤❤❤❤❤❤❤❤❤❤❤
My brownies were so great! Chewy, and fudgy.
Thank you, for the great recipe I will keep in my treasure chest of recipes I Love!
Hi Tessa!
Just a quick question ..If I don’t have corn syrup ,what can I put instead? I can’t find corn syrup where I live.
Thank you!
I made these to give as a gift yesterday, and got this glowing review from the recipient this morning: ‘AWESOME! The best brownies I’ve ever had!’ I followed the recipe exactly and they came out perfectly. It’s great to know the science behind the ingredients and techniques, and to have the measurements in grams. I’m binning all my other brownie recipes, this is the only one I need. Thank you!
Does the cornstarch need to be dissolved before adding it to the mixture?
Hi Tessa,
I’m not one that usually posts reviews, but I just HAD to after trying this recipe! These brownies are amazing! I am a terrible baker and have never come close to making anything edible! Its a running joke in the house when I am baking that its going to be a disaster, but these brownies have given me faith again haha! Thank you so so much girl!
I love Brownies! 🙂
Soooo… I made FOUR batches of these brownies in one day for my daughter’s high school fundraiser. The first couple batches were made exactly as written using Lidl cocoa powder. Batch 1 baked in an 8×8 pan with semi-sweet chips, batch 2 in a 12-cup muffin tin with white chocolate chips. Both versions were excellent. The next 2 batches used Hershey’s Special Dark Cocoa + 2 tablespoons of espresso powder (using an 8×8 pan with butterscotch chips and a 12-cup muffin tin with dark chocolate chips). I prefer the Hershey Special Dark with the espresso powder to the recipe with standard cocoa powder. The type of chips didn’t really make a difference to me. All the batches yielded chewy, delicious brownies. I’ll absolutely make these again!
I would love to make these in a muffin tin, thanks Jessica for the idea.
Just baked these for Valentine’s day. So delicious!!
Ok so the brownies aren’t terrible but I’m looking for the shiny top like none other this far Duncan Hines has! moist chewy fudgy but the ingredients I’ve been trying many recipes to no avail. any help?
Just made these and they turned out lovely. However, due to living at a higher altitude in Calgary I had to add an additional 25 mins to the cooking time plus I have a gas oven which I find isn’t quite as hot as electric. I have actually never cooked brownies for less than 55 mins before so I was wondering and as others have posted they were too runny in the middle so you may want to adjust the time on the recipe. Thank you for sharing!!!
Thank for this recipe this recipe. They turned out so delicious! I followed the recipe exactly it was simple and easy and will definitely make it again!
sorry I meant to push 5 stars.
Donna
This is it – the one. The brownie recipe I’ve been searching for. It’s got that perfect crinkly top that brownie recipes lack so often, and it’s still moist and chewy. I might even venture to say it’s the perfect brownie recipe!
Finally! You made my day, I found a wonderful brownie recipe, thank you very much.the only change I kept it for 35 min, because after 30 min it was not done. Not having to melt the chocolate makes it much faster and easier. That will be my go to brownie recipe I am going to erase all others.
Awesome brownies I made them for my winery. I’m serving them with ice cream as a sundae. I followed the recipe exactly and they are fabulous. Just what I was looking for. Thank you. I will try more of your recipes.
Hi Tessa,
I made these last night and the top part kind of flaked off. Any idea why this might’ve happened? I have an over thermometer – so the oven temp was correct. I also noticed these took almost 36 min to cook all the way through.
Worst brownie recipe! Dry and crumbly, not chewy at all
Excellent recipe! I weighed my ingredients as recommended. I also kept a close eye on doneness by testing with a toothpick. Brownies were finished in 33 minutes. I was skeptical about lining a nonstick pan with aluminum foil but I think it helped distribute the heat more evenly. No raw middle. The texture reminded me of bakery brownies, a slightly brittle surface with a moist interior. Chocolatey, sweet and absolutely heavenly. I used plain old Hershey’s cocoa powder, and they still turned out delicious!
Amazing!
I’ve tried several brownie recipes in the past but not found one that I’ve been particularly keen on. Tried these yesterday and they are fantastic! I made them yesterday to take to my daughter tomorrow, but my husband and I have already eaten the whole batch! Off now to buy more ingredients……
Thanks for the recipe X
The result was amazing, better than I had expected!
My new go to! Never buying a box again.
Hi there! I haven’t made your recipe yet but I was wondering before I do, if the chocolate chips at the end are optional or not. Cant wait to try them!!
This is by far one of the easiest and best brownie recipes! I’ve been making brownies and baked products for over 50 years and this is a great “go to” for a last minute treat to wow your guests! I’m making them again this weekend!
I’ve made this recipe for multiple people, and all of them have commented that it’s the perfect brownie!!!
I apologize if I already commented on these brownies but they are amazing! I haven’t bought boxed brownie mix since finding your recipe. It’s the only brownie recipe I need. I also use your wonderful red velvet cake recipe. Your bread sticks are another favorite recipe. When I get bored and want to try something new I always go to your blog and have yet to be disappointed. Thanks for all of your hard work!
Incredible and taste just like box brownies!! Exactly what I’ve always looked for!
Amazing! I am now the go-to person for brownies for any event and this is my go-to recipe! Thanks so much, Tessa. Your recipes are always a hit!
These are my kind of brownies! Absolutely amazing, I love your recipes. These brownies are perfectly chewy, not so sweet and full of chocolate flavor. I used the Hershey’s Dark Dutch Cocoa, I will try these again using the regular cocoa powder to see the difference. I have also made your ultimate brownies, although they had a great flavor they were way too fudgy for my preference. I’m more of a chewy brownie gal so these brownies were perfect for my family and I. Next up, your chocolate chip cookies 🙂
These are excellent! Hugh hit with everyone definitely making again!!! Thank you for the recipe. ❤️
Omg this is so good! Chewy and fudgy. will definitely make more in the future. I think I finally found the best recipe ever!!
I made these brownies yesterday, and they did not turn out chewy at all, i made sure i followed the recipe exactly and also it was very rich.
Can you make these without the chocolate chips? Love brownies but don’t like the extra chocolate.
Been wanting to try this recipe and I’m so glad I did!! Turned out so yummy! Pair it was a glass of milk or scoop of vanilla ice cream and you’ve got a decadent dessert!!
tastes good to me.
taking them to a covered dish. We’ll see if they love it!
These are good but a bit cakier than i was expecting. I took them out at 22 min but probably have taken them out at 19 or 20 min.
I didn’t have the chocolate chips or corn starch but they still turned out chewy and chocolaty. I only had salted butter in my fridge so i didnt add any salt to my mix…it came out just right!!!
These brownies were sooo good! I made some for my friends for a pool party and they loved them. I’ve been thinking about this recipe for two weeks now and I MUST make my own secret batch today….Great Job!
Can this recipe be doubled for a 9×13 inch rectangular pan?
Amazing recipe. Finally found the exact consistency and softness that I couldn’t get from boxed brownies. Made this tonight and I finally got my craving fix. Follow the instructions and recipe exactly as noted. For the best results I used a silicone 8×8 baking pan.
Finally found the right recipe for a softer chewy brownie. I loved this recipe. I will never use boxed brownies again. Thank you for the awesome recipe.
I made these for my sweet loving dessert loving husband and daughter. It’s 9:51PM… I have been requested to make these AGAIN!!! Starting right now!!! Lol what does that tell you??? They… are…GOOD!!!
These have become my go-to brownie recipe. I make them gluten-Free because several of my co-workers don’t eat gluten. They come out perfect every time. I seriously can’t describe how awesome these are.
Thank you so much for this recipe! They were everything I look for in a brownie: chewy edges, moist center, crackly top and not cloyingly sweet. I was so excited I made these twice in 2 days. The second time I topped half with chopped walnuts and accidentally left out the baking soda. I found that they still had the chewy edges and the middle was a little more fudgy. Even my aunt whose usually not a fan of brownies said they were really good. This will be my go to brownie recipe from now on!
Would whole grain flour work well for this? Also, for even more chewiness, how might adding some more vital wheat gluten affect the outcome?
Best damn quick n easy, delectably delicious brownie recipe I’ve ever used! I might just have to make a batch for “friends” right now!
I made this recipe and the brownies are absolutely amazing. So chewy and soft. I only cooked them for about 20 minutes though. My oven runs a bit hot. And I used a mixture of milk chocolate and dark chocolate since I didn’t have chocolate chips.
These are fantastic! I quadrupled the recipe and cooked it in two large rectangular pans. I baked them for an additional 30 minutes and they were perfectly gooey. I then cut them all onto squares and stacked them into a cake form for my 2 year old’s birthday party. They were a hit! I recommend eating them slightly warmed (not chilled) for the best texture. Thank you!
As many have also said, “this is the recipe I’ve been searching high and low for.”
They came out nice and chewy, exactly the way I like them. I’ve made brownies before but they came out cakey. I followed the recipe but halved the ingredients still using 2 eggs.
I spread the mixture as thin as possible in a baking tray on parchment paper; baked for 22min but next time I’ll take them out at 20 min.
The hubby loves them so it’s guaranteed I’ll be making these again.
This recipe is perfect just the way it is. The brownies came out thick and chewy. I left mine for an extra 5 minutes and they were just right. The only changes to the recipe I made were using milk chocolate morsels instead of semi sweet chips and using Dutch chocolate only because these were all I had at the time.
I had someone tell me that if they were on death row and could ask for a last meal, this would be it. Haha.
If I don’t have butter what can I replace it with.
SOOOO simple!! And SOOOOOO yummy! I can’t go anywhere without people asking me to make some and bring it!
This chewy brownie recipe is a keeper! By far the best tasting brownie ive ever made and it is so easy and fast to whip up! Beautiful as a gift too!
Can use a salted butter ? I don’t like brownies that are overly sweet, if this isn’t like that, should in i reduce the sugar? And if I do , what adjustments should i make?
Hi! can I use vegetable oil instead of butter? please answer 🙂
Incredible! These brownies actually turned out the same way as it did in the picture! Which is a first for me, since after an hour or so they usually deflate and become concentrated pieces of sugar and oil. These brownies held their structure even after a day or two. I used organic cacao nibs (put them in a grinder to make a coco powder) and used a baking chocolate bar for the chocolate chips in the batter. I did lessen the amount of sugar used by 1/4 cup, just because I was afraid the brownies would collapse into a concentrated mess (which it didn’t). I also melted some baking chocolate in a double boiler and added some heavy whipping cream and sugar to use as a frosting, extra yummy! I didn’t have cornstarch on hand and was looking for parallel substitutes like maybe rice flour, but! I had sme custard powder which had the simple ingredients of vanilla, yellow food coloring, and cornstarch! So that worked perfectly!
Fudge-tastic!.. I added a 1/2 cup of homemade black current compote. This recipe was so easy to make I was skeptical at first, buy, I’m a believer now. This is everything one imagines when ordering a brownie but one rarely actually encounters – next time skip the disappointed and bake these at hone instead. Marvellous!
Didn’t even last 24 hrs… My family devoured them… Here we go again, baking a second batch right now for the long weekend!
Thanks for a great recipe!!!!!!!
I love these brownies. They are so simple to make and good with other chips like peanut butter. I did find I had to cook mine longer than 30 minutes but that is probably just my oven. Thank you very much for sharing!
Hi, Tessa. I’m Ita from Indonesia. Thanks for the recipe. This is so far the best chewy brownies I’ve ever made, it tastes just like what I like in a brownie.
Another plus is, we don’t need to melt the chocolate. So it saves a lot of time.
Thank you!
These were sooo good. I have finally found a brownie recipe that meets all my expectations. They were chewy and oh so chocolaty. I live in Burkina Faso (west africa) and it is really hard to find recipes that work here, given the limited range of ingredients we have here. I finally able to enjoy brownies. Thank you Tessa!
If i dont have cocoa powder but i do have pure unsweetened chocolate tablets (for baking) can i use those? and how do i incorporate it?
Can I skip the chocolate chips
By far the best brownie I have ever made. Perfect amount of chocolate and not too sweet. My husband loved as well! This will be my go to recipe for brownies! Thank you for sharing your recipe.
Kristen
Do you have to use cornstarch?
They are so Awsome.
Great tasting.
Came out perfectly thank you!
I love the best ever chewy brownies and I learned about using oil so the cocoa won’t dry out. But can’t find a good recipe that calls for oil for blonde brownies. Every time I make them and come out hard around the edges. Help please
I’ve been making this recipe of brownies for 2 years now, I’ve played around with it, and just fell in love with using a cast iron pan. Thanks for posting this, have a good day.
Undercooked at 30 minutes with foil in a glass dish. I’ll let you know how they are with additional minutes!
Best recipe ever!
People always want me to bake them over and over
Can you bake them in an 8×11 successfully?
I too appreciate the measurements in grams. I loved them and I will be making them more often! Definitely my go to recipe for brownies from now on. I must admit that I replaced my flour with a gluten free flour and it still turned out amazing!
I will bookmark this one! This recipe turned out perfect brownies! I followed it to the letter, except that I used a round Springform pan because I only have glass 8 in square. Thank you very much for specifying that glass is not recommended! This recipe is worth getting a new pan for, so the brownies will be nice squares. Not a thing wrong with the taste & texture of my funny shaped ones though. 😉 Thank you for sharing your recipe! Cheers!
Just tried this tonite and was sooo good and chewy/fudgy. Followed exact recipe, only added some toffee bits.Totally satisfied my cravings for chocolate it’s a keeper Thanx!
I have made this recipe and the brownies are DELICIOUS ; now I would like to make them diet friendly by using Lakanto Monk Fruit and applesauce but I’m not sure what to use to replace the butter. Any suggestions?
Thanks!
Love it!! Thank you for sharing great sharing.
If i wanted to bake these in a cookie cutout should i adjust the baking time? Or should i just wait till they are baked then use the cookie cutout ?
Hi! Can you add melted chocolate here so it will have that crinkly and shiny top like the ultimate brownies?
All I can say was easy and delicious ♡♡♡
Absolutely the best!!
I had a brownie from a food truck once that blew me away, nothing ever compared. Well, I think these miiiight be essentially the same! I individually wrapped them and put then in the fridge (the food truck one was chilled) and tomorrow I’ll have my final answer!
These are so good! I used a fancy chocolate bar with 70% cocoa, chopped up in place of the chips and omg so good. Will continue to use this recipe I believe!
Pretty good as written. But when I make them again I think I’ll add a little more butter,
include some finely ground espresso beans, and sub some of the semisweet chips for dark chocolate
These are amazing! I would describe them as crunchy on the outside and almost fluffy inside. Great recipe!
The best brownies. Followed it with no changes and it was perfect! Gone in no time. Thank you for sharing this recipe that hit the spot!
You are a star! Made these today and they were perfect!
They turned out amazing! I recommend
This is my new favorite brownie recipe! Delicious
Thank you so much I love this recipe! I have made it so many times and it is so chewy and delicious, I’ve never found one that beats this 🙂
hiii, i want to ask you, is this recipe planned for a high or low altitude cities?
i have become aware of the changes altitude produces on baked goods. so i wanted to know, before doing anything and getting sad, to know this hehehe
thanks!
SO FREAKING GOOD!!!!
This recipe is the best brownie I’ve ever come across. The search is over. I usually always decrease at least half a cup of sugar because almost every recipe I’ve used is way too much (and my preference is usually dark chocolate)…I did not for this recipe. I followed exactly and I am glad I did. Not too sweet even though I only had milk chocolate chips on hand. Thank you 🙂
Best brownies. Ever. and I’ve made a ridiculous amount in my lifetime. I won’t make any other recipe now, except these.
The title is correct. Truly the best brownies. Ever. And I’ve made a ridiculous amount in my lifetime so far! I will say I do my bake mine 23ish minutes but I think my oven is a little hotter than average. If I can help it, I will never use another brownie recipe:)
Must’ve made these after my husband spontaneously requested ‘chewy but not gooey’ brownies. So easy and so tasty. I love that you have different recipes for different textures. I added pecans and obviously we did not wait for them to cool!
I just made these after my husband randomly requested ‘chewy but not gooey’ brownies. So easy and so tasty! I love that you have different variations for different textures. I added pecans and obviously dug into them while still warm
These are perfect. I love that you have different recipe variations for different textures. My husband requested ‘chewy brownies’ tonight and I knew just what recipe i wanted to try! Super easy and amazing. We are them warm, of