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.
What changes should I make to the recipe if I live at a high altitude (5,000 feet)?
Hi Leigh! Unfortunately, no one at Team Handle the Heat has experience baking at high altitudes, but this King Arthur Baking resource has some great tips. I hope that helps! Happy baking 🙂
Can I use circle 8 inch pan or 9 inch? I haven’t been able to find my square pan for a while and have used those for and type of bar recipes. And would this change the baking time?
Hi Fia! We haven’t tried baking these brownies in a round pan, but as long as your 8-inch round pan is at least 2″ high, it should work just fine. If it’s a dark-colored pan, reduce the temperature by 25°F and bake a few minutes longer. If you must use a 9-inch pan, just note that your bake time will be shorter and your brownies will be thinner. Let us know what you think of these brownies once you have given them a try 🙂
Would the amount of sugar to cocoa powder stil have a bitter/overly chocolate after taste or a good amount of sweetness to cocoa? I’ve tried so many brownie recipes and besides the boxed ones they are always bitter because of how much chocolate there is, do you think I can replace so cocoa powder with flour to make it not too bitter if yours still has that type of after taste? Thank you and God Bless
Hi Fi! We think these brownies are perfectly-balanced and have the ideal sweetness to chocolate-y flavor. Do not substitute cocoa for flour (or vice-versa!) as they have different chemical reactions to other ingredients and cannot be simply swapped. If you don’t typically like the flavor of cocoa, I would encourage you to do some research on cocoa powders and maybe try a different type – learn more about how Natural vs. Dutch Process Cocoa Powders work here, and learn more about cocoa powders and how different brands differ here.
Hi, it’s me again. Srry for asking too many questions, I’m a young baker trying to expand my knowledge and get to know the reasons for each ingredient. My questions are:
1. Why did u use white sugar instead of brown sugar to make the brownies chewy?
2. Which cocoa powder makes brownies chewier? Since Natural and Dutch are different in pH.
3. Is this recipe chewy all throughout and not the sides only? Just wanna fix my question from my last comment
I’d really really appreciate it if u answered because I really wanna finally make the perfect brownies that would meet my preference which is a chewy brownie all throughout and not the sides only because based on my experience of trying all these recipes it’s only fudgey but not chewy.
Hi Saylor! Tessa’s recipes are amazing because we test them repeatedly to make sure they’re perfect, and to ensure they work in a variety of climates, as our team is spread across the whole USA. Tessa also includes a ton of tips and information about the recipe in the pink tip box, which can be found above the recipe card. Answers to your questions about the sugar types and cocoa powders can be found by reading through the info in that pink tip box! If you follow all her tips, use high-quality cocoa powder, don’t skip or substitute any ingredients, and bake in a light-colored metal pan, your brownies will be perfect 🙂 Bonus tip: keep your brownies in the fridge for extra chewiness 🙂 Let us know how it goes!
Just finished making the brownies and it was actually pretty good. It was slightly chewy and cakey because I overbaked it and used natural cocoa powder, it was also fudgy and it also had a good crust on top. Overall even though I overbaked it, it had a good balance of chewiness and fudginess. The tips were really helpful and they helped me understand the science behind it. Thank you <3
Glad to hear that you enjoyed the brownies and Tessa’s baking tips and info, Saylor!
Update: It’s been the next day and the texture of the brownies improved, it got chewier, still fudgy, and had a great crust because the sugar melted in the hot butter. Best brownies out there, highly recommend them.
Woohoo! So happy to hear that, Saylor!
Hiiii, I’ve tried sooo much brownie recipes already and I can’t seem to get that chewy texture. I’m just wondering does this recipe actually come out chewy and not the sides only? Sorry, I’m tired of baking too many brownies. I’m just wondering to make sure this actually works.
Hi Saylor! Yes, if you make this recipe exactly as directed, you’ll get perfectly chewy brownies. Read through all the info Tessa has included in the pinkk tip box, above the recipe, for lots of tips and info to ensure your brownies are perfect. Enjoy!
Super easy directions to fallow and so delicious! I’m a beginner baker and I enjoy making these.
I made these a couple days ago and split them between myself and a neighbor friend ..she said these are the best brownies she’s ever had ! amazing recipe ! thank you ..and completely tweakable too .I left out the chips and used a GF baking mix !! OMG sooo yummy !! They are my faves now as well !!
I used a glass pan and cooked for 45 minutes instead and accidentally forgot the corn starch and they still came out super good. The tops of the brownies came out crispy which is a weird but unique way I’ve seen brownies and it makes them enjoyable
Glad to hear that you enjoyed these brownies, Katelyn!
I’ve made them 5 times already! Cant get enough of them!
Excellent recipe my kids loved it but I didn’t get a shiny top. Followed the recipe to a T…any advice
Hi Naureen! So glad to hear that you enjoyed these brownies! Check out Tessa’s How to Make Brownies with Shiny Thin Crust article here! Happy baking 🙂
I’ve made a lot of different brownie recipes and this one is the best. I wanted to make a few changes but decided to follow directions at least once before I messed with anything. After eating them I’m not going to change anything about it.
How can I make this recipe more sweet?
Hi Gregory! The easiest way to sweeten this recipe would be to use milk chocolate chips, white chocolate chips, caramel chips, etc – think anything on the very sweet side for mixing in. You can also add a ganache or buttercream frosting to the tops of the baked, cooled brownies. We don’t recommend altering the sugar, as this has an impact on the texture as well as the flavor/sweetness – learn more about that here. I hope this helps! Happy baking 🙂