Tessa's Recipe Rundown
Taste:ย The perfect balance of chocolate sweetness.
Texture: CHEWY, of course ๐
Ease:ย Super easy. One bowl, no electric mixer needed.
Why You’ll Love This Recipe:ย 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. Iโm not exaggerating when I say Iโve made it over 200 times. Itโs truly the best!
Thereโs 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!!! โค๏ธ
โ
The Kitchn tested this recipe, raving about how quick and easy it is! Even Bon Appรฉtit 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 Powderย
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 Penzeyโs 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.ย
- 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
Donโt reduce the sugar in this Brownie Recipe, as this will cause dry, crumbly brownies that will stale faster. Learn more about sugarโs 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 โ but avoid adding too much, as this can cause dry, cakey brownies. Use a digital kitchen scale to prevent accidental over measuring. If you donโt 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. Donโt 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 theyโre chilled!ย
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
Yes! Double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan (donโt 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 youโre team cakey, donโt even bother with this recipe. Itโll 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 havenโt 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 doesnโt have any binders.
Yes, replace the butter with an equal amount of a vegan butter block thatโs 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 thatโs 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 donโt 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 weโll 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 325ยฐF. 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 Youโll Love:
- Malted Brownies โ made with brown butter!
- Toffee Brownies
- Copycat Cosmic Brownies โ 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.
The most amazing brownie! I make these probably twice a week, and anytime I make them for people other than my husband and I, I get so many compliments. They are quick and easy to make and are perfect every time! I will be using this recipe for the rest of my brownie making days.
Wow, that last sentence!! I’m thrilled to hear this, Sarah. Thanks so much!!
Unfortunately, These did not work for me.
I followed recipe exactly as written.
I did think that there must be an error as there is more cocoa powder than flour. Despite my better judgement , I made them as per the recipe.
And they were so bitter that I had to throw them out. My kids hated them. I tried adding some leftover Swiss meringue buttercream to cut down the bitterness, , I tried for 3 days to eat them but they were so terrible that I would take a bite, spit it out and throw away. I ended up just throwing the rest away.
I used Dutch processed cocoa – but who knows, maybe our cocoa here (Australia) is different and much stronger.
Hey, fellow Australian here
I used the Woolworths brand cocoa powder and these didn’t turn out bitter at all
Are you sure you put enough sugar? These are actually turned out perfectly sweet in my opinion
I’m so sorry to hear that, Tamelle! I strongly suspect that not all of the sugar called for in the recipe made it into your brownie batter. Was there maybe an error when measuring? It happens to the best of us! I use Dutch Process all the time for this recipe and with 1 1/4 cups of sugar, it’s never bitter.
This is the best brownie recipe so far. I added some chopped pecans and they turned out great. I’ve made them three times, and they last about 24 hours at my house. Thank you!
HI
Wanted to make 1 bite brownies using a mini muffin tray, 24 mini brownies. How long should they bake for & should it be at the same temp as called for in the receipt?
Hi, I want to do this wonderful recipe again for a big party for 30 people. How should I melt butter & sugar?
Hi Amy! To melt the butter and sugar, simply follow the instructions listed in step 2 ๐ You’ll need a microwave-safe bowl. Alternatively, you could melt the butter and sugar in a small saucepan on the store before whisking in the other ingredients.
WAY too much cocoa, wow. I used Dutch processed Ghirardelli brand cocoa, and I could only manage a few bites before I got sickened by the amount of chocolate. I used a 9×13 glass pan, doubled the ingredients, and baked at 350 for about 40-45 minutes, the consistency was great, very fudgy. I will try this again but with less cocoa.
I was on the hunt for a recipe that: 1) resembled boxed brownies, 2) is easy (one bowl, no mixers) 3) no melting chocolate, only cocoa powder 4) didn’t get crunchy edges. I tried 4 recipes before this one and am so pleased it hit all the marks. I used 50 g regular Hershey cocoa powder and 25 g black cocoa powder since I like them rich and didn’t want to make a trip to the store for Hershey’s Special Dark. I also baked them for 45 min and that was perfect. My oven tends to run a little cool, so I just kept baking until the toothpick had moist crumbs. Thank you!
Can I use all brown sugar instead of white?
Using brown sugar instead of granulated sugar will result in a different taste, texture, and appearance as it contains more moisture, but you’re welcome to experiment!
Hi. I have been baking brownies for years n flavour wise they always come out great. But most of the time, the sides of my brownies become thicker n harder as compared to the middle part. So I have to trim the edges before making pieces. I have tried in many size , type of pans . Pls suggest what to do. Thank you
The author of this article stated that it might be due to using a glass pan instead of a metal pan. Glass pans cook the outside first so it’s more stiff.
No. I always use best quality metal pan
Check out our best tips for making chewy brownies here! ๐ We call the tip box above our recipes our “Sprinkle of Science” section, and it’s chock full of tips that will assist in narrowing down what might possibly be your issue. Without having baked alongside you, it’s tough to say what the issue is, so hopefully one of our ideas will stand out to you and help you perfect your next batch. Let us know how it goes!
Hi, does the butter have you to be unsalted or is it fine that it’s salted?
We always recommend baking with unsalted butter because different brands of butter contain different amounts of salt! There’s no industry standard for how much salt is added, so using unsalted butter puts you in control of how much salt is added to a recipe. However, if you only have salted butter, I’d recommend omitting the 1/4 teaspoon salt for this recipe.
Hello! If using the Dutch-processed coco powder is it recommended to still use the baking soda? I know it says feel free to leave it out, was just wondering if it would be best to still use it or not! TIA
You do not need to use it. Brownies maintain the chewy without it. Baking soda is used to edit the cocoa acid. Dutch process has already had the cocoa processed. Extra baking soda is not needed, and can change the chew of your finished brownie. I hope this helps.
Regards. Melissa, good luck.
That should say alkali not acid.. lol
Amazing recipe. Used chocolate chunks instead of chips. Covered them in chocolate icing and crushed oreos because I am extra with baking. Thank you!
That looks amazing!! Definitely topping my next batch with the same, yum!
They look amazing, trying these for the first time today