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.
So easy and SO amazing. My hard to please neighbor was impressed! I will NEVER go back to box brownies!
Woohoo!!
delicious! these were my first scratch brownies that I’ve ever made and it was very easy. used coconut oil instead and they turned out great. they were chewy and fudge. I’ll definitely make them again!
I didn’t have a metal pan so I made it in glass and it took 15 minutes of extra baking. I recommend not making this recipe unless you have a metal pan. They taste great but honestly I wouldn’t feel comfortable serving these for a party. Fine for family at home. I also used an 8 inch circle pan instead of square. Rated 5 stars because they did clearly say to use a metal pan so I’ll take the blame. I wish they would update the recipe with adjusted times for the glass pans.
i just made the batter (currently baking)….but something feels off. after reading the ingredients 100 times over, I can’t find my mistake. With everything combined, at the end I had a bit ball of what looked like greasy chocolate dough. is this normal? any other brownie batter I’ve seen is usually thinner. again, this was like dough. where did I go wrong? or is this normal?
Hi Mariya! This should be a batter consistency, not a dough. Check out the video (at the bottom of the recipe card) to see what it should look like. Perhaps too much flour or cocoa was accidentally added? I hope your brownies still tasted delicious!
The best brownie recipe I’ve ever made, every one loved them
Loved this recipe!
I just have some feedback.
As I was well past the 30 minute mark I realized something wasn’t right.
Of course if I would have just taken the time to read the very well written explanation I could have seen where I went wrong.
I used a glass plan! Ha!
But as someone who jumps straight to the recipe I would suggest adding an emphasis to use a metal pan in the recipe as well.
Luckily I was able to save it by moving it to a metal pan and they still turned out phenomenal.
Thank you!
Made this for a party and everyone loved it. It was really moist and very chocolatey, gonna be my go-to recipe for brownies from now on:)
Thank you for sharing it.
Super chewy and perfectly textured! I didn’t have an 8×8 pan so I just used a longer pan and reduced the baking time to 15m.
Hi. I am planning to bake these in a 27*17.5*3.5 cm baking pan. Would it be flat if I don’t double the recipe or will it be fine?
Hi Azara! This recipe was written to bake in an 8×8-inch pan. You will need to calculate the volume your pan holds vs. the recommended pan to determine whether doubling the recipe is needed (doubled recipe bakes in a 13×9-inch pan). Let us know what you think of these brownies once you’ve given them a try 🙂
Any ideas on how to modify this for high altitude? I’m at about 4,500 ft. I made a double batch in a metal 9×13 pan and after 30 minutes at 325 degrees (confirmed by oven thermometer) it was still VERY raw in the center (toothpick near the center came out with thick batter on it). I left it in the oven & tested it every few minutes. It took 7 or 8 more minutes for a toothpick near the center to come out with moist crumbs. I’m wondering if I need to raise the oven temp and/or add a bit more flour before baking.
Hi Chelsea! 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 these brownies be frozen?
Hi Fifi! Tessa talks about this in the pink tip box (above the recipe). Check out the answer to your question, along with countless other great baking tips for this recipe, there! Let us know what you think of these brownies you give it a try! 🙂
Looks really yummy. Will make some before xmas. Thanks for sharing! Happy holidays!