I think if you read some of the comments for these best homemade brownies below you’ll want to make this recipe ASAP. Just see what Susan said:
How to Make Chewy Brownies
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 & Cocoa Powder
Unlike my Ultimate Fudgy Brownies, which utilize two types of melted chocolate, these brownies get their main chocolate flavor from cocoa powder with semi-sweet 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.
Since creating this video, however, Hershey’s has changed the formula of that specific cocoa powder to a Dutched cocoa powder. I recommend sticking with a natural cocoa powder, such as Ghirardelli Cocoa Powder or Penzey’s Natural Cocoa Powder, for best results. Learn more about the differences between Dutch-process cocoa powder and natural cocoa powder here.
Feel free to fold in any kind of chocolate chips you want from dark chocolate or milk chocolate, 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. I haven’t tested these brownies with canola oil.
For a full breakdown on these two types of fats and how they affect flavor, tenderness, and texture, check out my Butter vs. Oil in Baking article. There are lots more side-by-side comparisons like this one (and not just with brownies!):
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 AND 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. Check out my How to Measure Flour article for step-by-step instructions for weighing dry ingredients using a digital scale.
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 to your brownie batter mixture.
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:
Can I Add Nuts to Brownies?
Yes! You can add 3/4 cup chopped walnuts or pecans. You can add them either in addition to the chocolate chips or in place of the chocolate chips. Just note if you remove the chocolate chips your crust on top may not be as shiny. For best flavor, try toasting the nuts on a lined tray in a 350°F oven for about 6 to 8 minutes, stirring once.
How Long to Bake Brownies:
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 lined with foil or parchment paper. Learn more about the differences between Glass vs. Metal Baking Pans here.
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.
How to Store Brownies:
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.
Brownies 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).
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! Learn more about my monthly baking challenges here. Check out everyone’s brownies:
This was fantastic, I loved how it turned out just the perfect consistency. I also added a tiny bit of peppermint oil and the proportions were just right. I highly reccomend this!!!
can I make this into mini brownie bites. if so what is the baking time.?
thank you
Hi Grace! We haven’t tried that, so I can’t say for sure. I would recommend following the sensory indicators mentioned in the recipe (bake “until the brownies are set and a cake tester inserted into the center has moist crumbs attached”). Let us know how it goes 🙂
Tried this recipe & love it. From Malaysia
WOW! WOW!! I have never liked making brownies because they always turn out horrible. Dry and crumbly or hard as a rock! I followed the recipe. The 3/4 cup of chocolate chips I did 1/4 white chocolate chips, 1/4 milk chocolates chips and 1/4 dark chocolate chips and added 3/4 cup of chopped pecans (niece requested)
I will ALWAYS USE THIS RECIPE wish I could post a pic
Hi! I love this recipe. I wanted to try making it as the filling for a pie with a graham cracker crust, but I was wondering about bake time/temperature as it would be in a pie dish and a crust. Any insight would be welcome!
Hi Matt! We haven’t tried that, and while it may work, I don’t have any tips for that, sorry! I also don’t know how well the brownie will stick to the graham cracker crust. Alternatively, Tessa has a delicious recipe for Chocolate Pudding Pie or her French Silk Pie, if you’re interested in that! Let us know how it goes if you give that a try!
The recipe worked out well as is, tastes great in the graham cracker crust with some marshmallow cream on top! I have made the French Silk many times before too, it’s mine and my dad’s favourite.
Yay! So glad to hear that, Matt! 🙂
Can I use olive oil?
Hi Emaan! We don’t recommend using olive oil here because it has such a prominent savory flavor that we don’t think compliments the brownies well. We typically use vegetable oil, but other readers have used avocado oil, canola oil and grape seed oil with success. I hope that helps! Happy baking!
Followed the recipe exactly and didn’t last a day. They were unbelievable.
So ridiculously good and easy to make!! This was todays baking project for my 5 year old daughter and I. I didn’t have any cornstarch, and I also used only (ha) 1 cup of sugar AND I used a glass baking dish, but despite all that the brownies came out absolutely perfect!
Hi can I do a double batch in the 9×13 to make them bigger? Do I just cook longer? Last time I tried to make (another recipe) brownies they were skinny.
Hi Eryka! As mentioned in the recipe notes, “To double this recipe, use a 9×13 pan and bake for the same amount of time.” Happy baking!
These are the best brownies I’ve ever made. They are so delicious and chocolately. My family loved them and they will become one of my saved recipes. Thank you for the tip on using the metal pan vs a glass one!
Can I double and what size pan would I use
Hi Nylah! As mentioned in the recipe notes, “To double this recipe, use a 9×13 pan and bake for the same amount of time.” Happy baking! 🙂
Sooooooo good!!!! My husband loved them! Now on to your chocolate chip cookie recipes!
I subbed out the cornstarch for arrowroot powder and it worked the same. I avoid using cornstarch due to digestion issues. Allows the same crackle and shine top. Came out good.
Literally the best brownies ever. I didn’t have chocolate chips so I had to susbtitute with baked beans. Came out perfect
I had everything but chocolate chips too so i subbed them for wood chips for that extra crunch
can i freeze these? what is best way?
Sure! Wrap the brownie slices in plastic wrap in an airtight container (or as an entire slab) and let come to room temperature before serving. You can even place them in the microwave for a few seconds to warm them up. You can typically freeze brownies for about two months, but I doubt they’ll last that long! 🙂
I made these and they were amazing. Only problem was that they didn’t crinkle on top. Any ideas as to why?
Hi Brianna! Did you make any changes to the recipe? I’d recommend reading the baking science tips in the pink box above the recipe to see if that helps first. You can also read more about how to achieve shiny, crinkly brownie crust here. I hope that helps!
I am a professional baker for a large batch kitchen. The issue I have always had is not being able to get the box mix like texture, which I love. I’ve always wanted to replicate that texture using premium ingredients. While it took many attempts with this recipe, I believe I am close. I had to multiply this recipe by 62 and convert all ingredients to ounces and pounds; not an easy task and my 60qt mixer was begging for mercy. My supplier only has Dutch process cocoa and no egg yolks at the moment (supply chain is still crazy right now). But even with those issues, I was able to get closer to the chewy goodness than ever before. I am sure when the proper ingredients come in, full success will be made (even the ones that don’t measure up are amazing). I want to thank the author of this recipe and assure anyone who reads this comment, this recipe works. If it doesn’t work out for you, you did something wrong.
Hi Caleb! Thank you so much for trying Tessa’s brownie recipe! We’re so thrilled to hear that this recipe was such a success for you. Thanks so much for your comment 🙂
Best brownies ever eaten. I did have to bake for 50 minutes before my toothpick came out with a few crumbs but oh so worth it.
Made these with a few tweaks and they were incredible! I doubled the recipe for a 9×13 pan and baked for about 45 mins and they were PERFECT. I also browned the butter on the stove top and added the sugar and browned butter to my bowl instead of microwaving it together. added walnuts and used dark cocoa powder and dark chocolate chips. Best brownies I’ve ever had!!
Hi! I’m planning on making this recipe, but I only have a 9×9 metal pan. Should I still bake for the same amount of time?
Hi Haley! We haven’t tried these brownies in a 9×9-inch pan, but you would definitely need to shave a few minutes off the bake time, as your brownies will be thinner than if you were to use an 8×8-inch pan. Try baking for 25 minutes, and add a minute or two if necessary, baking only just until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Let us know what you think of these brownies once you’ve given them a try! 🙂
I love this recipe! It’s always a huge hit with my family whenever I make it. I want to try making two-bite brownies with this recipe using a mini muffin pan and was wondering if it would work. And if it would work, how should I adjust the baking time and temperature?
Hi Susie! We haven’t tried that, so we can’t say for sure! Let us know how it goes if you give that a try 🙂
I did end up trying it. I found that they were done around 12-13 minutes when baked at 325F. They were a bit difficult to get out of the pan in one piece because I filled them too much. If anyone were to try this I would say you should only fill them about halfway or less and let them cool completely once baked before removing them very gently with your hand or a small spoon or something like that.
Thanks for sharing your results, Susie!
Perfect brownie!
These were delicious! Tasted and had consistency just like a boxed mix but homemade without freaky ingredients! Looking forward to trying some of the other recipes. A definite keeper, going in my file! Thank you for such a great recipe.
FYI, I did not have enough white sugar and had to sub 1/2 cup of brown sugar. I was concerned about it changing the consistency, but my husband was really craving brownies. I don’t know if it did or not as I have only made them once, but they sure were good. I also did not include the single egg yolk, just the two eggs and it seemed fine.
I made these at sea level, and they were perfect. However, I recently moved to CO and the elevation is 5300. The brownies turned out cakey and sank in the middle. Any suggestions on how to get the desired chewy texture without the sinking effect?
Hi Shruti! I’m glad to hear that you enjoy these brownies when baking at sea level! Tessa and the rest of our team have never lived at high altitude, so we don’t have much experience with baking adjustments for this. King Arthur Baking has a terrific article on baking at high altitudes here. Because there’s so little leavening in this recipe (usually the first thing to adjust for high altitude baking), I would recommend starting with King Arthur’s suggestion of adding a little additional flour, along with their oven temperature/bake time adjustments, and adjust further as needed from there. Good luck in your quest! Happy baking!
Wow! Amazing way better than store bought. So rich and creamy and the time and heat was perfect. Absolutely best recipe with the best flavor and consistency.
Can you double this recipe & bake in 9″ x 13″ pan?
Hi Sally! Yes, to double this recipe, use a 9×13 pan and bake for the same amount of time. Happy baking 🙂
Do you have to use parchment paper or foil in the pan?
Hi Debbie! We definitely prefer to use parchment or foil, so we can easily remove the brownies from the pan for cutting and serving. Feel free to skip it, but just note that it’s possible the brownies may then stick to the pan and be difficult to remove.
can I make these in a 9×13 pan? I need to feed about 20 people and an 8×8 won’t cut it! I was thinking if I doubled everything? do you have a suggestion?
Hi Kristine! As Tessa mentions in the recipe notes, “To double this recipe, use a 9×13 pan and bake for the same amount of time.” Happy baking!
Interesting. I baked these twice, and I find the flavor and texture of the brownies improves *significantly* as they age. The first day these are baked, they’re alright. They taste like boxed brownies as the author noted, and the flavor is dulled somewhat by the oil in the batter (I used grape seed oil, which shouldn’t be too overwhelming.) Day 2 and 3 onward, they soften, become smoother, and the chocolate flavor intensifies and deepens. I suppose this is because the gluten softens and the flavors have time to mingle. I thought they were delicious after they aged. These are definitely brownies for people who prefer dough-y to gooey brownies. I’d recommend baking these a couple of days ahead of serving them, which is counter intuitive for a lot of baked goods.
I can’t use cornstarch and would love to try this recipe. I typically sub out baking powder for cornstarch in baking anyway. However, I don’t know in this recipe if that will make it rise too much as the objective is chewy. Any suggestions or thoughts?
Hi Nikki! Adding more leavening agent to these brownies will definitely change the texture – it will make them rise more and give them a cakier texture, so we definitely don’t recommend that. If you cannot find cornstarch where you live, give arrowroot a try instead. We haven’t tried it ourselves, so we can’t say for sure how it will go – but it’s a thickening agent similar to cornstarch, so it may yield similar results. Alternatively, just skip the cornstarch – but your brownies may not be quite as thick or chewy, and it may not develop that beautiful shiny crust (see the pink tip box above the recipe for more info and side-by-side pictures!). I hope that helps! Let us know what you think of these brownies once you’ve given them a try 🙂 Happy baking!
Didn’t have corn starch on hand so used an additional tablespoon of flour and turned out perfect. Also made it in mini bread load silicone pan and it came out amazing too.
good basic brownies. used a metal pan. didn’t have an extra yolk so I added 20g butter. sugar less 40g. is this why I didn’t get a nice crackle top? irs always elusive to me
Hi Katherine! This recipe is written in a very specific way, to produce perfectly chewy brownies with a shiny, crinkly crust. Adding additional fat will change the ratios of the recipe and therefore alter the outcome, and reducing the sugar will also reduce moisture and change the texture. These changes are almost definitely the reason for your brownies not getting that lovely crust on top. You can read more about how to achieve that shiny brownie crust here, and read about why reducing sugar in baking can have big results on the outcome here. I hope that helps, and I hope you give these brownies another try as written sometime – they really are amazing! Thanks so much for trying Tessa’s recipe and Happy Baking! 🙂
Delicious!! I added. nuts to the mix.
Needed an extra 8 to 10 mins to bake. So good!!
Amaaaazing recipe ! Dark chocolate lovers are going to enjoy this one. Just the right sweetness with a deep chocolate flavor. I used Dutch processed cocoa powder, 50/50 white and brown sugar and added freshly toasted walnuts. Such a delight ! Highly recommend 😀
Just made these and amazing! Thank you. Wanted to check are your oven temperatures fan or conventional? As in if I am using a fan oven in the UK do I need to take 20 degrees off the temperature you state? Thank you.
Hi Lucy! So happy to hear that you enjoyed these brownies! 🙂 All our recipes (and most American recipes, generally speaking, unless otherwise stated) will use conventional temperatures, as convection ovens and convection settings aren’t as common over here. You will need to shave about 25°F off the stated temperature for best results. Learn more about this in Tessa’s Ovens 101 article here! 🙂
Thanks so much for taking the time to answer.