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.
Absolutely incredible recipe👩🍳. I made this recipe 3 times now. 1st try the brownies didn’t preform as expected. They tasted biter and the center wasn’t setting right. The 2nd time they tasted really good although I burnt the top trying to make sure the center set. 3rd time was a charm, they look just like the presented image and they tasted amazing. Thank you so much for posting this recipe. My family is obsessed with how they taste, look, and smell 🍴
Hi, I was just wondering if it is necessary to add the chocolate chips or not because with other recipes I used it does not require them. Thanks!
Hi Aisha! Yes, we do recommend including them – Tessa explains why in the tip box, above the recipe. Let us know what you think of these brownies once you have given them a try 🙂 Happy baking!
How do you do the recipe for half as many people?
Hi there! You could experiment with halving the recipe and baking in a loaf pan that equates to half the volume of the recommended 8×8-inch pan – but this also gets complicated with halving an egg yolk, etc. My recommendation would be to simply make the full recipe as written and freeze any leftovers – these brownies freeze beautifully! Instructions for this can be found in the tip box, just above the recipe. I hope that helps! Happy baking 🙂
Perfect Brownies. I used 1.5 tsp of flaxseed instead of Corn starch as I didn’t have any. The middle was soft and delicious and the outside had a bit of a crunch to it. Perfect. Thank you.
Great recipe
amazing recipe, when i melt the butter into the sugar i usually change the recipe up by adding a little water and it turns out super delish, do recommend
I have a question, can I add pretzels inside the brownie and on top or will it ruin it? I’m making them for my boyfriend and I love pretzels witch chocolate so I thought I’d add some of them to make it even better.
We haven’t tried that, but I bet it would work just fine 🙂 Sounds delicious!
The brownies themselves are good, but they took much longer than 30 minutes for me. I followed the instructions, but couldn’t get a clean toothpick until at least 45 minutes.
I can’t wait to try this recipe. I will be using a 7×9 brownie pan. Do you think it will require a shorter baking time?
Hi Annissa! A 7×9 pan will result in slightly thinner brownies than when baking with an 8×8. I’d recommend to begin checking your brownies a few minutes earlier. Let us know how it goes!
This is my go-to, no-fail brownie recipe. I’ve made it several times with the volumetric measurements and they were great. Then I made it using the weight measurements and they were EVEN BETTER. I love that you show what happens when substitutions are made or when ingredients are omitted. Thanks so much!
That makes us so happy to hear, Hannah! Thrilled you’re now using a digital scale to weigh your ingredients 🙂
Hi Tessa!
I really like the shine, texture, and chewiness of these brownies. I was surprised my toothpick came out clean, but I guess that’s good because that confirms they were indeed cooked.👍🏾
The cocoa seemed a tad bitter. That tartness came to mind first rather than sweetness. I’ve noticed that in most new brownie recipes as well. (That’s even when I use Nestle, Kroger or any brand.
Is it me (my taste buds) or should I reduce the cocoa just a tad?
Otherwise, I think I have found my brownie recipe!
I’m so glad you like the recipe! You may prefer the taste of Dutch-process cocoa, which has a smoother chocolate taste. You can use it in this recipe, simply omit the baking soda and the brownies will be a little fudgier.
Hello Tessa & team, I am someone who likes to follow the instructions to a T. I saw your note on which cocoa powders you would recommend. Thank you. What brand of all purpose flour do you use? Does the butter need to be high grade like Kerrygold? Can’t wait to try this recipe!
Hi Jess! I’ve personally made these brownies with lots of different types of cocoa powder. Penzey’s Natural Cocoa Powder makes for phenomenal brownies, but if I can’t get to a store, I’ll usually use Ghirardelli Unsweetened Baking Cocoa, available at most supermarkets. As for the butter, our team typically uses Challenge unsalted butter, but we’ve used Land O Lakes and Costco butter, too, without much noticeable difference, so I wouldn’t necessarily splurge on Kerrygold here. I hope that helps! Let us know what you think of these brownies once you have given them a try! Happy baking 🙂
Thank you for the reply! What brand of flour do you recommend?
We typically use Gold Medal bleached all-purpose flour 🙂
Hi,
I was just wanting to say that your recipes are amazing!