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
Can I double this brownie 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.
Why is there no baking soda or baking powder?
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 leave out the chocolate chips?
You can, but note that the brownies will be thinner and may not develop that shiny crust on top.
Why use melted butter instead of creamed butter?
Not only does this make the recipe quicker and easier, but it yields denser, chewier, and fudgier brownies.
Can I use gluten-free flour?
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.
Can I make this recipe dairy free?
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.
Can I make this recipe egg free?
I have not found a suitable replacement for the eggs in brownies yet. Feel free to experiment!
How to tell when brownies are done baking?
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.
What’s the best way to cut clean brownie slices?
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.
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
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 and it was absolutely delicious. I used sprouts brand canola oil because that’s all that I had and they were very good! Even my picky child who normally doesn’t like brownies told me that these brownies are amazing. I am going to make these again already. This will be my go to recipe from now on. So easy to make.
Woohoo! So glad to hear that these were such a hit for you, Samantha! 🙂
Are these very rich? I am looking for something chewy, but not too rich. Just had Alvin’s 100 hour brownies and it was way too rich for me.
Hi Jeremy! We don’t find these too rich, and think they’re perfectly balanced, but everyone’s tastebuds are different! Let us know what you think of these brownies if you give them a try 🙂
These brownies are amazing. I constantly get compiments on them. Wondering if they could be frozen for up to two weeks? Thank you!
Hi Kelly! Yay, glad to hear that! Yes, these brownies freeze beautifully! Follow the instructions in the bottom of the pink tip box, right above the recipe 🙂
Can the best every chewy brownies be made without vanilla extract? Or is it a must?
Hi Maz! While we love the beautiful flavor vanilla adds, and it does help to round out the flavors here, your brownies will still be delicious if you simply omit it. Happy baking!
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!