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.
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 🙂