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!).
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.
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
As a trained chef, it surprises people to learn brownies are among my favorite things to bake at home. I don’t need something fancy, I need something satisfying and that chewy texture is where it’s at.
I have shared over 50 Brownie Recipes over the years. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are have a unique crunch.
But these brownies are my everyday go-to reicpe. 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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Tessa’s Tip
Struggling with gummy, collapsed, underbaked, or dry-edged brownies? Ditch the glass pan and use a light-colored metal baking pan instead. Learn more about the differences between Glass vs. Metal Baking Pans here.
Sprinkle of Science
How to Make Chewy Brownies
The Cocoa Powder
I recommend using Dutch-processed cocoa powder for a deeper flavor and fudgier texture. Natural (aka unsweetened) cocoa will offer a milder chocolate flavor and a slightly drier but chewier texture. My favorite Dutch cocoa powder for brownies is Penzey’s or Guittard. 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–just keep in mind it will affect the sweetness of the brownies. You can also add 3/4 cup chopped walnuts or pecans in addition to the chocolate chips. Just don’t skip the chocolate chips entirely, as they’re key to achieving that shiny, crinkly crust on top of brownies. 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 overmeasuring. 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 crust. Don’t skip it if possible!
Avoid Leavening for Fudgy & Chewy Brownies
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 Double this Chewy Brownies 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.
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 even more fudgy when they’re chilled!
To freeze, wrap the cooled whole slab or individual slices of brownies in plastic wrap inside an airtight container. Freeze for up to three months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.
Brownie Substitutions
This Chewy Brownie recipe is written to yield a perfect chewy brownie. Altering any ingredients will change the outcome. If you can’t use one of the ingredients listed, check out my extensive brownie recipe index for tons of other brownie options (including coconut oil brownies).
More Brownies Recipes You’ll Love:
- Malted Brownies – made with brown butter!
- Toffee Brownies
- Copycat Cosmic Brownies – ultimate nostalgia!
- Peanut Butter Stuffed Brownies
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
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
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.
Holy swoon, Batman! Absolutely heavenly! I’ve tried a few different recipes and since I have celiac I use a gluten free flour blend. This one is my favorite.
I particularly enjoyed reading on the science behind the ingredients and how changing them will alter a recipe. That has been incredibly insightful. Thank you!
Best recipe I tried so far. However I still cannot figure out how to make the crust shiny. Any suggestions?
Hi Rawyah! So glad to hear that you enjoyed these brownies! Check out this article Tessa wrote, full of tons of tips on this 🙂
If you use a non-stick backing pan and spray it with cooking spray do you really need parchment paper?
Hi Steven! We really recommend parchment paper regardless of the pan, but nonstick pans are often dark in color and therefore heat more aggressively than the light-colored pan we recommend. More on this in the Tip Box, above the recipe. Parchment also provides an easy way to remove the brownies from the pan, and means an easier cleanup, too, so it’s really win-win 😉 Feel free to skip it if you don’t have any, but we definitely recommend keeping a roll on hand for all baking. I hope that helps! Happy baking!
Its a big yes for our family I used 1/2 cup of granulated sugar and 1/4 Honey, 1/4 tsp of espresso powder and only had cacao. I used melted butter and omitted the vegetable oil. I added the cacao into the melted butter with the vanilla extract to release those aromatics, let it cool* then added to the egg/sugar! The cornstarch and extra yolk is such a nice touch for texture. Thankyou
Can I add a pinch of xantham Gum instead of corn starch?
Hi Steph! We haven’t tried that, so I can’t say for sure. Feel free to experiment and try that out – but I recommend checking out Tessa’s tips and info in the Tip Box above the recipe before baking. Let us know how it goes 🙂
Loooove these brownies!!! Totally awesome in a pinch and they barely last in my home! I’ve made them almost 3 times this week as a treat not just because we love them but because they’re just so darn easy to make! Lots of love and many thanks 🙂
I added caramel swirls and caramel sauce to mine and skipped the chocolate chips! So good!
Best browny recipe I came across.
Made them 3-4 times now and the taste is fantastic! I weigh all ingredients and even bought the suggested pan after the first bake. I do have a slight problem though; the thickness does not stay uniform throughout the pan. Edge pieces stay the post cooling off thickness but the middle pieces compress quite noticeably. Any suggestions?
So happy you love them, George, and now use a metal baking pan! Without having baked alongside you, it’s tough to say why your brownies are sinking. Sunken brownies are typically due to not using a digital scale to measure your ingredients, overmixing, or underbaking. I’d suggest for your next batch to pay attention to mixing in the dry ingredients and chocolate chips until just combined. You could experiment with adding a minute or two to your bake time too! If you live in a really humid environment, you could also try adding an extra 2 tablespoons of flour to see if that helps (if you experience greasiness). Tessa shares a few more tips in the tip box above the recipe if you’d like to read more in-depth. If all else fails, a scoop of ice cream on top solves everything 😉
What adaptation would you suggest to make it lower in sugar?
Also,
Hi Chen! We don’t recommend lowering the sugar in this recipe – learn more about that here. If you have tried these brownies and find them a little sweeter than you’d prefer, we recommend experimenting with using dark, bittersweet, or unsweetened chocolate chips in place of the semisweet chocolate chips in the recipe, to balance the sweetness. You can also experiment with adding a little more salt, which also helps balance sweetness. I hope this helps! Happy baking 🙂
Great chewy texture. Best ever texture, actually ! However, in Europe, we don’t have the same kind of cocoa and following the recipe, I found the taste was too strong, with my Van Houten cacao. Any way I could replace cocoa with melted chocolate instead ? Thanks a lot for all the great recipes!
HI Ann! We’re so glad to hear that you enjoyed these brownies! I would recommend trying different brands of cocoa powder until you find one you love – or see if you can get something like this cocoa powder online. Melted chocolate cannot be simply swapped out for cocoa powder or vice versa, as they work very differently in a recipe. Adjusting the quantity of cocoa would also alter the texture of the brownies, so avoid making such adjustments. Feel free to alternatively give Tessa’s Ultimate Fudgy Brownie Recipe here a try instead – it uses only melted chocolate, no cocoa, to give a tall, very fudgy brownie with an amazing crust. I hope that helps! Happy baking 🙂
thanks a lot for your reply! Have already tried the fudgy brownies… they’re delicious too!
Glad you enjoyed those, Ann!
These are incredible!!
Baked them in silicone molds and turned out fantastic, but I want to get the same metal pan you use, however, instead of getting the 8×8, I want the 9×9.. how much more of the ingredients should I use so they come out equally chewy, tall and delicious.. ??
Also, if I chill the dough overnight or a few hours before baking, how would that impact my final result??
Thanks for experimenting and sharing!
Hi Susana! We recommend sticking with an 8×8-inch pan for these brownies. That size pan is SO helpful for countless recipes beyond brownies – blondies, cookie bars, cheesecake bars, and more! If you have your heart set on a 9×9-inch pan, feel free to experiment with lowering the bake time to accommodate the thinner brownies, or calculate the volume of an 8×8-inch pan vs. a 9×9-inch pan, to determine how much extra of each ingredient you’ll need to keep the brownies to the same thickness. It will take some tinkering (especially since a partial egg can be a pain to figure out!). Good luck and happy baking 🙂
These are fantastic! To be truthful, the pictures almost made them look dry, which was a turnoff for me at first, but when I realized that I needed a dessert that could be made in under an hour, these brownies came to the rescue! Let me say, they are nothing like the picture! I baked them for exactly 30 minutes, which was the perfect amount of time- they were thick, fudgy, and SO decadent- no dryness at all. I did have a little messup which was all my fault- I cut the parchment paper too long and when I slid the pan into the oven, the parchment folded over and baked into the brownies. I about panicked when I took them out and had to peel it off, leaving the top looking terrible. I just whipped up some super fast brownie frosting though, topped with sprinkles, and no one ever knew. I got rave reviews from everybody, and I think that these are now my new favorite brownie!