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.
Thanks for this recipe! These brownie are soo good!!!
I use coconut oil instead of vegetable oil, and it gives it a little bit of a coconut flavor, (if you like coconut).
At 325 after 30 minutes this was still just batter. You sure that’s not a typo?
Yes, the recipe is correct. If your brownie batter is still liquid after 30 minutes in the oven, I’d highly encourage you to get an oven thermometer to see what temperature your oven is actually at. Also be sure to use a metal baking pan and not glass or ceramic for best results. Let us know what you think of this recipe when you give it another try. Good luck!
I am so picky about brownies, I’ve been hunting for the right recipe for years and finally found one that works for me!
The only issue I had was that the brownies sunk a bit after I took them out of the oven. I assume it’s my oven temp (as I’ve never really trusted it) because I also had to bake them for an extra 10mins.
I have one question: would a high-fat margarine or plant butter work in place of normal butter?
Thank you so much for this great recipe! The search is over!
So happy you enjoyed them, Ali! It is possible the sinking was due to your oven temp, but you also want to ensure you’re not overmixing the batter as well. If you used a glass or ceramic baking pan, that would also have caused the brownies to take longer to bake and possibly sink in the center due to the middle being slightly underbaked. We have not tested this recipe with margarine or plant butter, but let us know how it goes if you give it a try!
I dont understand. This is mine i think 6 time doing this as recipe, and it came out flat, dark, oily, and kinda wet but this is not the right effect. I think im doing exacly as the recipe and still i have no idea what is wrong. I use scale
Like, the top doesnt Look like chocolate it looks like asphalt
Without having baked alongside you, it’s tough to say what went wrong! I’m sorry you’re experiencing issues, but hopefully I can help troubleshoot so your next batch is delicious! Have you made any substitutions to the ingredients? What type of baking pan are you using? Do you have an oven thermometer to ensure your oven is baking at the correct temp? I would recommend watching the recipe video that’s just below the recipe on our site and see if you notice a difference between how Tessa makes the brownies and yours. After reading through the links I shared above, please let me know if you have any other questions. I’d love to hear how your next batch goes. Good luck!
I don’t know what I did wrong, but I made these tonight and they took way longer to cook than 30 minutes. I wanna say like 45 minutes. What most likely happened here? (they were still delicious though…)
Hi Larissa! Glad you enjoyed your brownies! A longer bake time than listed is typically due to a couple of things: either using a glass or ceramic pan instead of metal, or your oven runs cold. If it’s the latter, I’d recommend getting an oven thermometer to double check what your oven is at when it’s preheated. All ovens are different – mine, for example, requires me to wait an additional 15 minutes after the preheated beep before it’s actually at temp! I hope that helps 🙂
I made these brownies today and they are sooo good. I did a few things different. I doubled the recipe and used 8 tbs (1 stick) of butter, not 10, I used salted butter because that is what I have. After they were in the pan I realized I forgot the salt so I just sprinkled it on the top and swirled it in, my husband said I should do it that way all the time. I also cut the sugar to 1 cup, not 1 1/4, and I replaced the oil with greek yougert.
i’ve made these brownies close to 10 times now – absolutely perfect every single time. only difference is i cut back on 10g on sugar, just so it’s less sweet but taste-wise, it is negligible. this has been my go-to for every pot luck, party, get together, and it’s so easy to make!
These are our favorite brownies. Also using a metal pan is a game changer. I switched all my baking pans to metal
These turned out so good, best brownie recipe I’ve followed by far
these brownies r amazing!!!:)
These were fantastic! The only oil I had on hand was coconut, but it added a nice subtle flavor to the brownies. Brought these to work and they were a big hit. Thank you!
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!!! ❤️