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.
I’m not even joking…I didn’t like brownies BEFORE I tried this recipe. I have been craving these since I made them the first time and they are in the oven right now for round two. I never leave reviews, but these are SOOOOO good! (I didn’t have corn starch, so I omitted it and it worked more than fine, so if you find yourself in that situation…don’t stress!) Seriously though, I couldn’t recommend these more! Thank you for this recipe!
Great recipe! I don’t ever leave reviews but had to for this one because it turned out perfect! I followed as is, doubled and made in 9×13 pan, turned out fluffy, chewy, much better than box mix! Recipe was easy to follow, took little time to put together! You won’t go wrong with this recipe!
did you use a regular 9×13 cookie sheet or a pan with taller sides?
Good recipe. Cook time is to long. Only needs 20 minutes to stay chewy after cooled.
Hi, 5 stars for this recipe. Can I chill the batter overnight in the fridge? If the answer is yes, how many day can it be stored then?
Sure! Chilling the batter can actually enhance the flavor, texture, and improve the glossy top 🙂 You can chill covered for up to two days. Learn more here!
Hi, I have few questions that I want to ask:
1. Not sure if I remember correctly, there’s expresso power/a shot of expresso in the recipe before. Was it taken out from the recipe?
2. How many grams of sugar reduced to make the dense texture as what you’d tested? Since I really don’t like the overpowering sweetness, would like to know how much sugar can be reduced.
3. Can I use half granulated sugar and half brown sugar for this recipe? If so, which brown sugar is better? Light brown or dark brown?
Thank you so much! >333
I just made these for the second time and now that you say that…I definitely remember some espresso powder…weird. Mine are in the oven right now, hopefully it doesn’t make a huge difference because I LOVED these the first time!
These were literally so good I didn’t even want anyone else in the house to touch them. I wanted them all to myself. Every bit of this recipe was perfect.
I’m wondering if I can leave out the chocolate chips for this recipe? Would I need to use more cocoa? Recipe looks great. I’m not a fan of chocolate chips in my brownies. Thank you
I was wondering the same, and when I read the article above the recipe it said this: ” Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies.”
So basically if you omit the chocolate chips, you will not get the yummy crust, but I don’t think it will ruin the brownies.
Normally when I make these brownies I leave the chocolate chips out and add Oreos to the middle. They still come out great without the chocolate chips. The crust isn’t too different without them.
Hi Claudette! The chocolate chips help to develop a shiny crust on top of the brownies, but you’re welcome to simply omit them. You wouldn’t need to use more cocoa. You can learn more about chocolate chips in brownies here. You could also try our Ultimate Fudgy Brownies recipe, which uses fully melted chocolate in the recipe. I hope that helps!
Can I make this into cookies? how long should i bake them? Can I also freeze the dough?
We haven’t tried that! If you’re looking for a chocolate cookie recipe, you’ll love our Double Chocolate Cookies 🙂
I bet they would and they’d be amazing! Just make sure you adjust your baking time, obviously lol
I really liked them, and I’m super glad it gives the metric mesurment too! Lots or recipes use tons of butter which is super expensive, but these taste so good while not using too much of it. I like that it can be done in a single bowl. They take like ten min6 top to whip up as a slow baker. They taste great which is the most important. I’m waiting for the second batch to cook as I type
d=(^o^)=b
is it ok if i use dark cocoa powder instead? will it need more sugar??
Not additional sugar. So good with dutch processed cocoa. Just don’t use baking soda.
I’ve made these three times now (the 8×8 and 9×13 versions) using Nestle Toll House cocoa powder and every time my family says they’re the best brownies they’ve ever had. Adding toasted walnuts as Tessa suggested, along with the chocolate chips really elevates it. Thank you so so much for this recipe!
Best recipe ever ever ever!
Been baking the same brownies for 2 years now😮💨