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.
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!