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.
What should the mixture look like when you whisk the eggs and sugar together please?
Hi there! Please check out the recipe’s video here to see the consistency 🙂
Can you substitute the vegetable oil for another oil?
Hi Pam! We find that vegetable oil works best, but other readers have reported success with other types of flavorless oil. Avoid coconut and olive oils. Let us know what you think of these brownies once you give them a try!
Finally decided to leave a review for these brownies after making them so many times! These are my go-to brownies and they are so incredibly easy to make. I always get compliments when I make them.
So happy to hear that, Sydnee!
In your blog, you wrote that you don’t use brown sugar because of the molasses but in the ingredients, I don’t see molasses?
Hi Dana! Light and dark brown sugars contain molasses. Light brown contains a little molasses, and dark brown sugar contains a little more. That’s why they are the color they are, and that’s why they bring different moisture levels and flavors to baking. Tessa chose white granulated sugar for this recipe to prevent excess moisture, for the reasons described in the pink tip box (above the recipe). I hope that makes sense! Let us know what you think of these brownies once you give them a try!
This is the best easy brownie recipe I’ve tried (so far). The brownies were super fudgy and chewy and had the perfect shiny crinkly crust. Tessa’s instructions definitely don’t steer you wrong- I weighed my dry ingredients and used a quality shiny aluminum pan. My results looked perfect and tasted amazing!
Yay! So happy to hear this was a hit, Debra!!
After reading thru this recipe and loving all the details in the various ingredients, I must admit you definitely stand out in the crowd! Looking forward to my twin daughters and I working with your recipes. Thank you for creating this website.
We can’t wait to hear what you and your daughters think of these brownies, Robert!
Made these twice and the family loves them. Great recipe.
Yummm.
These are the best brownies I have ever made☺️☺️☺️
how much money is it to make these, i need help for my consumer ed class
Hi Wyatt! Every batch will be different based on ingredients purchased, but this article here might help you: Cheap vs Expensive Ingredients in Brownies. Good luck 🙂
The best brownies I’ve ever had! So fudgy and delicious!
Can I add prawn crackers and skittles instead of eggs and vanilla extract? If yes how much?? Thanks
Hi Maya! Unfortunately, eggs are a vital part of this recipe and cannot be replaced. Vanilla does not alter the structure, but helps boost and deepen the flavor. Feel free to experiment with any mix-ins you like, in place of the chocolate chips, but keep the total amount of mix-ins around the same amount as the chocolate chips listed in the recipe. I hope that helps 🙂
I made this in my culinary class and it was fire! Keep up the awesome work!
I loved the taste and texture of the brownie, but when I cut into it after adding my own add ins caramel, s’mores, pb, and even regular the top formed a hard crust and the middle was kinda gone I guess is the best way to put it. Any suggestions? I love these brownies, and would love to keep using this recipe if I can add in whatever add ins I’d like and not have to change it.
Hi Tayler! Glad to hear that you enjoy these brownies! I’m not sure I entirely understand your question – did you add all these additional things in one pan of brownies? That may be the issue if you did – there might be too much added to the brownies, which will impact their ability to bake as they should. I would recommend cutting down on the mix-ins a little, and try to keep the total weight of anything added about the same as the chocolate chips listed in the recipe. Also, you may be overbaking your brownies. Be sure to bake them until only just set and a cake tester inserted into the center has moist crumbs attached. Also, be sure you’re baking in a light-colored metal baking pan for best results. Check out the pink tip box (above the recipe) for more info on this and many more tips! Happy baking 🙂