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 a couple of the 1,000+ 5-star reviews for these best homemade brownies:
Best chocolate brownies ever. Easy to make. I added pecans to mine and we just love them.
I made these and they were soooo chewy. Definitely the chewiest and crackliest homemade brownies I’ve ever made. Great recipe!
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.
Ingredient Notes for Success
Butter and Oil: Melted butter plus oil provides the best taste and texture. This is key!! You can use any neutral flavored oil that’s liquid at room temperature (such as vegetable, canola, avocado, etc.). Make sure your oil is fresh to avoid any off flavors.
Sugar: White/granulated sugar will dissolve more easily into the batter than brown sugar, helping to produce that shiny crust on top. More important notes on sugar below in the Sprinkle of Science section.
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.
Eggs: Two whole eggs plus an egg yolk for extra chewiness and richness. I never worry about bringing my eggs to room temp for this recipe, and it always turns out perfectly.
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.
Cornstarch (secret ingredient!): Cornstarch mimics the texture of box mix brownies, creating thicker, chewier brownies with a nice shiny crackly top. Don’t skip it if possible.
Stop Baking Brownies In Glass or Ceramic Pans!
Struggling with gummy, sunken, underbaked (even raw) or dry-edged brownies? Ditch the glass or ceramic pan and use a light-colored alumnized 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.
Sprinkle of Science (open me!)
If you want that crinkly, shiny thin crust on your brownies, don’t skip the chocolate chips! The key to that crust forming is getting enough dissolved sugar into your brownie batter. This can be tough to do consistently, so adding chocolate chips (which contain dissolved sugar already!) is a great shortcut. Learn more about that shiny brownie crust here.
I’ve done extensive experiments with the amount of sugar in this brownie recipe. The takeaway? Reducing sugar yields drier, crumblier brownies that stale quickly. It also prevents that shiny crust from developing on top.
Storing & Freezing Brownies
Serving: For best texture and taste, allow the brownies to cool to room temperature fully before slicing and serving. Easier said than done! But warm brownies will taste more sweet and won’t be as chewy in texture.
Room Temperature & Fridge: 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!
Freezer: 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 – use store-bought or homemade toffee bits!
- Brookies – cookies + brownies combined!
- Copycat Cosmic Brownies – ultimate nostalgia!
- Oreo Brownies – tastes like an Oreo, but better!
This recipe was originally published in 2017 and has been updated with additional baking tips and new photos. Recipe photos by Joanie Simon.
Chewy and delicious! Very chocolatey!!
Yup. Absolutely the best brownies I have ever had (and I am an old lady). Terrific chocolatey goodness and toothsome texture. I freeze individual squares…they are really good frozen. Very special treats. Thank you for sharing the recipe.
I didn’t have an 8*8 metal dish so I ended up putting these into cupcake tins! I put 2 tablespoons in each cup and ended up with 21 brownie bites. I also added almonds to about half the batter, and put flaky sea salt on some of them. I put them in for about 20 minutes instead of thirty
these are soooo good, perfectly chewy and rich. I’m having a hard time keeping my hands off of them.
Was this mini or regular sized muffin tins?
regular sized 🙂
I have made these brownies quite a few times before. These are absolutely delicious and my go to recipe. I have a question though. The first step which states mixing the sugar and butter always makes my sugar clumpy. There are so many tiny clumps and they don’t get dissolved easily then. Can you pls help what I might be doing wrong. thankyou!!
Hi Abira! We haven’t experienced this issue, so I’m not sure what’s going wrong here. It sounds like your butter/sugar might not be getting hot enough, so I would recommend heating it just a little longer (without burning it), then use a whisk to mix thoroughly, and see if that helps. Is your sugar clumpy beforehand? If so, you can try to use a fine mesh sieve and break the clumps up that way, or throw the sugar in a food processor and pulse a few times, to break the sugar up that way instead. I hope something here helps! Happy baking 🙂
These brownies are a true masterpiece of indulgence! I can practically taste the rich, chocolatey goodness just by looking at this picture.
This was awesome such a great treat for my sleepover
I made these this morning for National Dessert Day…wow 😀
Followed the directions exactly and they are perfect. You will never buy a boxed mix again. Ever.
Hi lovely people 🙂 I’m planning on making these tomorrow but only have a glass baking tray as opposed to a metal one. Is that a train smash? And would I need to tweak the recipe/cooking time as a result?
Hi Sarah! We really recommend using a metal baking pan for these brownies, but Tessa has included some information and adjustments for baking in glass if that’s all you have. Check it all out in the pink tip box, above the recipe. Let us know what you think of these brownies once you have given them a try 🙂
Hooray, my search for the perfect brownie recipe has ended. These are wonderful!
I tried these yesterday. I didn’t have choc chips but added choc flakes which is what I had. And spread clover caramel treat on top after it cooled.
Delicious and keeping the recipe
I made this today, it was really nice but just one thing I found that in the centre it was shallow and really quite moist. There was a nice chew and height to the edges but the centre was more dense. Your photo shows a nice deep, chewy consistency! I did cook it in a metal tin at the correct measurement and for slightly longer than the recipe stated. Any ideas please?
Hi there! We’re glad to hear that you enjoyed these brownies. The overly-moist center you describe sounds like the brownies may have needed a couple minutes longer in the oven, which also could have caused the middle to sink a little as described. Here are a couple thoughts as to what may have happened here:
– Your oven might be running a little cool. Do you have an oven thermometer to check that? Check out Tessa’s article here about ovens, full of tips and info. Ovens that run a little cooler mean that your bakes might take a few extra minutes to bake beyond what the recipe recommends. If you don’t have an oven thermometer to ensure your oven is at the temperature it says it is, invest in one now! They are inexpensive and really help your baking so much. This oven thermometer is one of Tessa’s favorites.
– How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time.
I hope this helps, and I hope you give these brownies another try – they really are incredible! Happy baking 🙂
can I bake this in a 9×13 metal pan ?
Hi Ashley! 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!