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!
This post may contain affiliate links. Read our disclosure policy.
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.
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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.
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!