Best Ever Chewy Brownies

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These Chewy Brownies are my go-to recipe when I need a quick, easy, crowd-pleasing dessert. I’m not exaggerating when I say I’ve made it over 100 times. It’s truly the best!

The Kitchn tested this recipe, raving about how quick and easy it is! Even Bon Appétit used the recipe as part of their research in their quest to create a perfect chocolate brownie.

I have shared a whole lot of Brownie Recipes over the years – over 50, in fact! I have brownie recipes to please everyone. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are full of super fun mix-ins and flavors. 

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But these brownies are special. Check out just one of the 1,000+ 5-star reviews for these best homemade brownies:

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How to Make Chewy Brownies

The Cocoa Powder 

I recommend using Dutch-processed cocoa powder for a deeper flavor and fudgier texture. Natural (aka unsweetened) cocoa will offer a milder chocolate flavor and a slightly drier but chewier texture. My favorite Dutch cocoa powder for brownies is Penzey’s or Guittard. Learn more about how Natural and Dutch-process cocoas affect your baking here.

The Chocolate Chips

I prefer semisweet chocolate chips, but you can use any kind you like–just keep in mind it will affect the sweetness of the brownies. You can also add 3/4 cup chopped walnuts or pecans in addition to the chocolate chips. Just don’t skip the chocolate chips entirely, as they’re key to achieving that shiny, crinkly crust on top of brownies. Learn my top FOUR methods for achieving a shiny thin brownie crust here.

The Fat

The Sugar

Don’t reduce the sugar in this Brownie Recipe, as this will cause dry, crumbly brownies that will stale faster. Learn more about sugar’s functions in brownies here.

The Eggs

These Chewy Brownies use two whole eggs plus an additional egg yolk for EXTRA chewiness and richness. Using cold eggs prevents doming and increases moisture.

The Flour

A small amount of all-purpose flour is essential for creating Chewy Brownies – but avoid adding too much, as this can cause dry, cakey brownies. Use a digital kitchen scale to prevent accidental overmeasuring. If you don’t have a digital scale, use the spoon-and-level method described here.

Cornstarch in Brownies? 

Cornstarch mimics the texture of box mix brownies, creating thicker, chewier brownies with a nice shiny crust. Don’t skip it if possible!

Avoid Leavening for Fudgy & Chewy Brownies

I prefer no baking soda or baking powder for rich, dense brownies that are not even remotely cakey.

Can I Double this Chewy Brownies Recipe?

Yes! Double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan (don’t use a glass pan!) and add a few minutes to the baking time.

Brownie Substitutions

This Chewy Brownie recipe is written to yield a perfect chewy brownie. Altering any ingredients will change the outcome. If you can’t use one of the ingredients listed, check out my extensive brownie recipe index for tons of other brownie options (including coconut oil brownies). 

How to Make

Best Ever Chewy Brownies

By: Tessa Arias

4.86 from 1124 votes

Yield: 9 large or 16 small brownies

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

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BEST Ever Chewy Brownies are just as chewy as boxed brownies but with better chocolate flavor. One bowl recipe, ready in less than 1 hour. I've made this recipe well over 100 times!

Ingredients 

• ▢ 5 tablespoons (71 grams) unsalted butter
• ▢ 1 1/4 cups (249 grams) granulated sugar
• ▢ 2 large eggs plus 1 egg yolk, cold
• ▢ 1 teaspoon vanilla extract
• ▢ 1/3 cup (74 grams) vegetable oil
• ▢ 3/4 cup (75 grams) cocoa powder*
• ▢ 1/2 cup (63 grams) all-purpose flour, measured correctly
• ▢ 1 tablespoon cornstarch
• ▢ 1/4 teaspoon salt
• ▢ 3/4 cup (128 grams) semisweet chocolate chips

Instructions

• Preheat the oven to 325°F. Line an 8 by 8-inch light-colored metal pan** with foil or parchment paper 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, 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 tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely to solidify before cutting and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.

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Recipe Notes

*I recommend using Dutch-processed cocoa powder, but natural unsweetened cocoa powder will work just fine too (1:1 swap). Learn more about the differences between Natural Cocoa Powder and Dutch-Processed Cocoa Powders here.

**I do not recommend using a glass or ceramic pan to bake these brownies. Learn more about Glass vs. Metal Baking Pans here.

To double this recipe, use a 9×13 pan, adding a few minutes to the baking time.

This recipe was originally published in 2017 and has been updated with additional baking tips and new photos. Recipe photos by Joanie Simon and Baking Science photos by Ashley McLaughlin.