Tessa's Recipe Rundown
Taste: The perfect balance of chocolate sweetness.
Texture: CHEWY, of course 🙂
Ease: Super easy. One bowl, no electric mixer needed.
Why You’ll Love This Recipe: This Brownie Recipe is WAY better than a box mix and almost as easy. It’s my go-to recipe!
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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 200 times. It’s truly the best!
There’s even a secret ingredient that helps to mimic that box-mix texture (but with way better flavor!).
These brownies are my everyday go-to recipe. Check out just one of the 1,000+ 5-star reviews for these best homemade brownies:
Reader Love
I have been using this recipe for about a year now! It is the easiest recipe I have ever used, I get so many compliments on these brownies!! Thank you thank you thank you!!! ❤️
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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.
Sprinkle of Science
Ingredient Notes for Success
The Cocoa Powder
I recommend using Dutch-processed cocoa powder for a deeper flavor and fudgier texture. Natural unsweetened cocoa will offer a more nostalgic chocolate flavor and a slightly drier but chewier texture.
My favorite Dutch cocoa powder for brownies is Penzey’s or Guittard. Ghirardelli is also great in a pinch. 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. They strengthen the chocolate flavor, thicken the texture, and help develop that shiny, crinkly crust on top.
You can also add 3/4 cup chopped walnuts or pecans in addition to the chocolate chips.
Learn my top FOUR methods for achieving a shiny thin brownie crust here.
The Fat
- Melted butter plus vegetable oil provides the best taste and texture.
- You can use avocado oil or any other neutral-flavored oil instead of vegetable oil.
- Make sure your oil is fresh to avoid any off flavors.
- Check out my side-by-side baking experiments with Butter vs Oil here.
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 over measuring. If you don’t have a digital scale, use the spoon-and-level method described here.
Secret Ingredient: Cornstarch!
Cornstarch mimics the texture of box mix brownies, creating thicker, chewier brownies with a nice shiny crackly top. Don’t skip it if possible.
The Best Pan for Brownies:
Struggling with gummy, sunken, underbaked (even raw) or dry-edged brownies? Ditch the glass square pan and use a light-colored metal baking pan instead.
Metal conducts heat far more effectively. If all you have is glass or ceramic, add an extra 5-10 minutes baking time. Learn more about the differences between Glass vs. Metal Baking Pans here.
Storing & Freezing Brownies
Store in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are fudgier when they’re chilled!
To freeze, wrap the cooled whole slab or individual slices of brownies in plastic wrap inside an airtight container. Store in freezer for up to 3 months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.
FAQs
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.
I prefer no baking soda or baking powder for rich, dense brownies that are not even remotely cakey. If you’re team cakey, don’t even bother with this recipe. It’ll be far too chewy and fudgy for you!
You can, but note that the brownies will be thinner and may not develop that shiny crust on top.
Not only does this make the recipe quicker and easier, but it yields denser, chewier, and fudgier brownies.
I haven’t tested that, but readers have had success with a 1:1 gluten-free flour blend. You may need to add 1/4 teaspoon xanthan gum if your GF blend doesn’t have any binders.
Yes, replace the butter with an equal amount of a vegan butter block that’s firm at room temperature. Use dairy-free chocolate chips. Or, try my Coconut Oil Brownies with dairy free chocolate instead.
I have not found a suitable replacement for the eggs in brownies yet. Feel free to experiment!
A cake tester or toothpick inserted into the center should come out with moist crumbs attached. For me, 30 minutes yields my perfect brownie that’s just ever-so-slightly gooey in the center. If you prefer a drier consistency, bake for 33-35 minutes.
Surprisingly, the best tool is a plastic knife! Yes, like the ones you buy for a picnic or BBQ. If you don’t have one, use a large sharp knife and run under hot water and wipe off after each slice.
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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) neutral oil (like vegetable or avocado)
- 3/4 cup (75 grams) cocoa powder*
- 1/2 cup (63 grams) all-purpose flour, measured correctly
- 1 tablespoon cornstarch
- 1/4 teaspoon fine sea 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 and egg yolk, whisking vigorously for 1 minute. Whisk in the vanilla, then 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.
Notes
More Brownies Recipes You’ll Love:
- Malted Brownies – made with brown butter!
- Toffee Brownies
- Copycat Cosmic Brownies – ultimate nostalgia!
- Peanut Butter Stuffed Brownies
- How to Make the Perfect Caramel Sauce
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.
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 🙂
Thank you for this post; I like how well you explained your brownie recipe.
Boxed brownies are good? No way girl, I always have to add cocoa and chocolate chips to any boxed brownie and it still isn’t all that. I hope these don’t even compare to boxed!
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 🙂
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.
Hiii… Love the recipe but I also love that headline typography. Which on is it??
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!!
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 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!
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.
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.
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
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.