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 100 times. It’s truly the best!
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.
I have shared a whole lot of Brownie Recipes over the years – over 50, in fact! I have brownie recipes to please everyone. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are full of super fun mix-ins and flavors.
Free Brownie Cheatsheet!
Frustrated with blah brownies? This cheatsheet has everything you need—from essential tools to foolproof tips plus two crave-worthy recipes—to help you master perfect brownies every time!
But these brownies are special. 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.
Cornstarch in Brownies?
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.
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
- 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) vegetable oil
- 3/4 cup (75 grams) cocoa powder*
- 1/2 cup (63 grams) all-purpose flour, measured correctly
- 1 tablespoon cornstarch
- 1/4 teaspoon 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
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.
Best brownies I’ve ever baked! I bake for a chef that is the in-house caterer of an event center. I have tried numerous Brownie recipes over the years. These are by far the most delicious. Decadent taste, beautiful texture. These will be my go to brownies now.
Do you know how happy I am?? I found this recipe in 2016, and made it a handful of times. It is, without a doubt, the world’s best recipe. I unfortunately lost it in 2017, and was left longing for these exact brownies. The recipe date says 2017, so I didn’t think this was the right recipe. Well, it was edited in 2017. I’m so happy i found these. I went 7 years too long without these in my life. I tried many recipes without luck. This is the only brownie recipe I need in my life. Thank you so much.
can i use salted butter instead of unsalted one?
Hi Lea! We don’t use salted butter in baking (learn why in Tessa’s Salted vs. Unsalted Butter), however, the general rule of using salted butter in place of unsalted is to reduce ¼ teaspoon of the salt in the recipe per 113g of butter. Hope this helps! Let us know what you think of these brownies once you have given them a try 🙂
Hi I’ve just been reading about the differences in cocoa powder types…I only have dutch processed and saw in another comment that if I used that, I should just leave out the baking soda and they’ll just be more fudgy and less chewy.
If I actually really wanted chewy brownies do you think I could try using baking powder instead of soda because it has the acidic element built into it? If so how much would you try?
Hi Briony! I would actually recommend skipping the leavening agent if you’re hoping to make super chewy brownies with Dutch-processed cocoa powder. The other ingredients Tessa talks about in the Tip Box (above the recipe) ensure these brownies are chewy, and the baking soda is there just for a tiny bit of lift, without making the brownies too cakey. Feel free to experiment with a little baking powder, if you wish, but the brownies will be chewy without it 🙂 Let us know how it goes!
Do these brownies freeze well?
Hi Jeni! Yes, these brownies freeze beautifully! Once the brownies have cooled, cut the brownies into individual servings (or leave as a whole slab, depending on your preference). Wrap each brownie tightly in plastic wrap to prevent freezer burn. You can also place them in an airtight container or a freezer-safe bag. Freeze for up to 3 months. When you’re ready to enjoy the brownies, simply remove them from the freezer and let them thaw at room temperature for a few hours or overnight in the refrigerator. Once thawed, you can reheat them in the microwave for a few seconds or enjoy them at room temperature. Let us know what you think of these brownies once you have given them a try 🙂 Happy baking!
These are the best brownies I’ve ever made! Wow! Thank you!! I did need to cook them longer, about 35-37 minutes because they were still pretty moist in the center at 30 minutes, and I’m so glad it worked out! Worth the worry if they’d turn out! I did use a metal pan and I think my oven is the right temperature but maybe it runs cooler? Anyway, AMAZING!
They are the best ever! Love the little crust that forms on top. I don’t normally like the edges, but these edgest are the absolute best.
Delicious and easy! Mine had a flakey top, chewy sides, and a rich fudgey flavour. My only trouble was the baking time. Despite using a metal cake pan, I still had to add an extra 20 minutes cook time before the toothpick didn’t come out soupy. And I probably should have left it for five more minutes to get a little more chewy edge. My oven does run cool, but I did up the temp a little to compensate. Maybe it runs extra cool at such a low temperature?
Yes. The 30 min cook time on this recipe is grossly under. Totally wet toothpick at that stage.
Came out amazing!!!!!!!!!! It worked soooooo well and it was sooooo easy to do! I can’t recommend this more than I do!!!!!!!!
idk what went wrong. the only thing that could’ve went wrong is that i doubled the recipe, but i made sure to do everything right, yet they turned out totally weird. they’re like all greasy and almost like separated. not nice.
Hi Jess! I’m sorry to hear that your brownies didn’t turn out as they should! Without having baked alongside you, it’s difficult to say exactly what went wrong here – but here are a few of the possible culprits:
– One possibility is that the batter was overmixed or mixed too vigorously at the end, once the dry ingredients were added. This can cause too much air to be incorporated, resulting in a greasy texture.
– Another thing to consider is your oven temperature. Sometimes, if the oven runs too hot, the butter can melt too quickly, leading to greasiness. Do you have an oven thermometer to check the temperature accuracy? Tessa has some great tips in this article that might be helpful.
– Also, the type of pan you use can make a difference. Have you read about the difference between glass and metal pans in this article? It might offer some insight.
I hope these suggestions are helpful! Please don’t hesitate to reach out if you have any further questions— we are always happy to help! 🙂
Wow 🤩 this is the BEST brownie recipe I’ve ever had and was so so so overwhelming happy when I took that first bite. Dense, chewy, fudgey but a little crispy on the outside… chefs kiss. This recipe is definitely going on repeat.
I made this brownie recipe on a whim late last night & this is the best scratch brownie recipe I’ve ever made. 10/10