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.
Can I add cranberry to this instead of chocolate chips?
Hi Pam! We haven’t tried that, but that should be just fine – but check out the pink tip box, above the recipe, where Tessa demonstrates how the addition of chocolate chips helps form the nice shiny crust. Dried cranberries likely won’t have the same impact on the crust – but feel free to experiment and let us know how it goes 🙂
Amazing! best brownie reciepe. I followed the instructions and it yielded a beautiful, shiny brownie that we could not wait to cool. One question: would doubling the recipe work if i was making it for a larger group? or could I make brownie bites using a mini muffin dark metal pan?
Hi Pooja! So glad to hear that you enjoyed these brownies! As Tessa notes in the pink tip box (above the recipe) and the recipe’s Notes section, “To double this recipe, use a 9×13 pan and bake for the same amount of time.” We haven’t tried making this recipe in a mini muffin pan, so I can’t guide you on bake time, but feel free to experiment and let us know how it goes 🙂
Hi can substitute with canola oil. thanks
Hi Audrey! As Tessa mentions in the pink tip box (above the recipe), we haven’t tested these brownies with canola oil. Feel free to give this a try and let us know how it goes 🙂
Can I just use butter instead of mixing vege oil and butter? If yes, how much butter should I use? Thanks
Hi Chloe! We don’t recommend swapping the two as they are not directly interchangeable. Maybe give Tessa’s Best Easy Brownies a try instead – they’re all butter 🙂
made 2 pans tonight for Thanksgiving. I had to take a small corner piece, so good!
Do you let them cool in the pan or remove to rack? I will make for Thanksgiving as the dessert.
Hi Regina! I typically let them cool in their pan, then chill for a bit to firm them up a bit more before slicing. Chilling them makes them extra fudgy! Hope you enjoy!!
Hi! Can I put peanut butter chips or Reese’s candies in the mix? Thank you!
Hi Madeline! Of course! Feel free to add any mix-ins you like, but just keep the total mix-ins around the same weight of the chocolate chips as listed in the recipe. Let us know how it goes 🙂
Hi,
Can you substitute coconut oil for veg oil?
No, unfortunately, the two are not interchangeable. Vegetable oil is your best bet here, but other flavorless oils (that remain liquid at room temp) should all work well too. Otherwise, give these Coconut Oil Brownies a try instead!
Can you freeze these brownies?
You sure can! Check out the pink tip box (above the recipe) for instructions and tips for this 🙂
I’d like to try this recipe but inwant to throw in some caramel popcorn and pretzels. Do you advise that i throw it in before baking or put them on top after it’s done baking?
Hi Danah! We haven’t tried adding pretzels or popcorn, so we can’t say for sure how that will work – but these brownies should develop a nice shiny crust on top, so it won’t be easy to add these after baking. You could experiment and try adding it to the batter pre-bake, or alternatively, add an icing or ganache to the baked, cooled brownies, and add your pretzels and popcorn to the top of the icing/ganache! Let us know how it goes if you give that a try 🙂
Literally best brownie recipe ever! Better than any box recipe I have ever made! It was so fudgy, chocolatey, so good! Even had the crinkle on top!
First time making these on Thanksgiving, for my Granddaughter who loves brownies. She loved them! I’m making more now, they’re in the oven.
They are just as beautiful as the picture and they are so rich, chewy and delicious as stated. I found the one. Thank you for sharing.
Exceeded my expectations! Moist with a delicious light crisp top. I used bittersweet chocolate chips and they came out great.
I looked through quite a few recipes before coming across this one. The recipe just made sense – not to mention the raving reviews. I’m so glad I tried it! Probably the best homemade brownies I’ve ever made! Thanks for sharing your delicious recipe!
Woohoo! So glad to hear that, Lauren! 🙂