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!).
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.
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
As a trained chef, it surprises people to learn brownies are among my favorite things to bake at home. I don’t need something fancy, I need something satisfying and that chewy texture is where it’s at.
I have shared over 50 Brownie Recipes over the years. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are have a unique crunch.
But these brownies are my everyday go-to reicpe. 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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Tessa’s Tip
Struggling with gummy, collapsed, underbaked, or dry-edged brownies? Ditch the glass pan and use a light-colored metal baking pan instead. Learn more about the differences between Glass vs. Metal Baking Pans here.
Sprinkle of Science
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
- 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 overmeasuring. 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 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. If you’re team cakey, don’t even bother with this recipe. It’ll be far too chewy and fudgy for you!
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.
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 even more fudgy when they’re chilled!
To freeze, wrap the cooled whole slab or individual slices of brownies in plastic wrap inside an airtight container. Freeze for up to three months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.
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).
More Brownies Recipes You’ll Love:
- Malted Brownies – made with brown butter!
- Toffee Brownies
- Copycat Cosmic Brownies – ultimate nostalgia!
- Peanut Butter Stuffed Brownies
Best Ever Chewy Brownies
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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.
Recipe Notes
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
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.
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!