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.
The ingredient is not correct?
▢ 3/4 cup (75 grams) unsweetened cocoa powder
▢ 3/4 cup (128 grams) semisweet chocolate chips
Both are 3/4 cups but the grams are different. I put both ingredients 3/4 cups and the brownies came out so dry. I assume the brownies have too much of cocoa powder.
Hi Jenny! The weight measurements listed in the recipe are correct. Different ingredients all weigh different amounts! This is why we always encourage baking with a digital kitchen scale – or the spoon-and-level method, if you don’t have a scale – learn more about that here. Measuring with a scale ensures accuracy in baking, whereas when measuring with cups, it’s so easy to accidentally pack too much cocoa into your measuring cup, resulting in dry, chalky brownies. Next time, be sure to measure with a scale, or use the spoon-and-level method, to ensure you’re not accidentally adding too much flour or cocoa, and instead enjoy these chewy, delicious brownies. I hope that helps! Happy baking 🙂
If you use a scale, it won’t be dry, since it’s the right amount. If you don’t have scale then sift your cocoa powder into cup, and never tap the cup after sifting, it will compact the powder, use the back of knife to level it out. This sift method, never fails me when I do it, back in the days when I don’t own a scale.
In addition, solid chocolate will always be heavier, as it contains more than 1 ingredient, in the chocolate, the total density of those ingredients that made up the chocolate adds to the weight of the final product versus pure cocoa powder as its just a single dry ingredient, even if measurements are in cups, the weight and density will always be different. But all single ingredients also have there own weight and density, for example like salt vs sugar.
Hello! Okay, I’m torn between making these or the Best Easy Brownies. I notice some ingredient differences, but I’m curious what the difference is in the brownies themselves? Do they taste similar? Is the texture the same?
Hi Shaunie! The key differences between the two recipes are that the ingredients, method, etc prioritize different things. This recipe prioritizes chewiness, whereas the Best Easy Brownies prioritize ease, for a quick and simple recipe with fewer ingredients. They’re both deliciously chocolatey brownies, and we love them both! I recommend giving them both a try, to see which you prefer – brownies also freeze beautifully, so you can always freeze any leftovers. Let us know what you think when you give them a try! Happy baking 🙂
Does the butter need to be softened beforehand?
Hi Emma! Because we’re melting the butter and sugar, it doesn’t matter whether the butter is cold or at room temperature. Let us know what you think of these brownies once you give them a try 🙂
I made these brownies in two batches. 1 with the cornstarch, and 1 without (on accident). I actually thought the ones without cornstarch turned out better! Still chewy , and crinkled top.
Am i supposed to microwave the butter and sugar together??
Hi Alisa! Yes, in Step 2 of the recipe, you’ll melt the butter and sugar together. Let us know what you think of these brownies once you give them a try 🙂
I’m making these.
But what the heck is a cake tester?
Is it a thermometer?
Do I really need that?
Hi Shelly! A cake tester is typically a long metal skewer you insert into the middle of a bake to check for doneness. You can use a toothpick instead if needed. Let us know how your brownies go! 🙂
Thanks! It turned out good – a little undercooked but still good. I think I need an oven thermometer. Maybe that would help. I’m going to try them again tonight.
Glad they turned out well, even if a little underbaked. Let us know how it goes once you have an oven thermometer, Shelly! Getting one helped my baking so much – my oven is off by almost 25°F!
Use a toothpick if you don’t have a cake tester. Skewers work well too!
Thanks!
I’ve made these brownies several times. Always perfect. I’ll never go back to a box mix. Thank you!
Can these be made using a 9×9 pan instead?
Hi there! We haven’t tried that, but feel free to experiment – just note that your brownies will be thinner, and will need less time in the oven. Let us know how it goes!
The best brownies i’ve ever made. Thank you!
I’m gonna try but do not have unsalted butter. What effect would the salted butter have?
Hi Amelia! Salted butter, of course, contains salt, so this will alter the saltiness of your brownies. We always recommend baking with unsalted butter for various reasons – learn more about that here. If that’s all you have, feel free to adjust the added salt down.
Hi!
I’m about to give your recipe a try in about an hour and am wondering if you think using high gluten or bread flour, instead of all purpose might add to the chewiness?
Hi Britta! We actually found that these brownies were perfectly chewy without the need for a higher protein flour. We wanted to make this recipe as easily accessible as possible 🙂 Enjoy!
Thank you for your quick reply. 😺
love how perfect the texture and flavor is