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
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.
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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.
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.
At 11:00 at night saw someone on You Tube making brownies, but no recipe attached. Found yours with cornstarch, which I use in some cookies to soften them up a bit. Used 1 cup sugar and 1/4 cup brown sugar, they came out great!! Will never use a boxed brownie mix again, these were so easy to make. Thanks for the recipe!
Thanks for a great recipe! I follow a gluten free, sugar free and egg free diet, which can be challenging, not to mention expensive. I do use 2 egg whites per egg called for in recipes (apparently the egg yolks are the problem when you have an egg allergy). I’ve had a craving for brownies for a while and these satisfied the craving nicely! I did use a glass baking dish because that’s what I had, but I will get a metal or aluminum pan to use for next time.
Hi! Just wondering what you would use as the time if used in cupcake tin? Also, if you added a tablespoon of espresso powder would you increase any of the liquid?
Thanks!
I would just remove one Tablespoon of cocoa if you want to use espresso powder and leave everything else the same.
The video shows adding baking soda, but the ingredient list in the printed recipe does not include baking soda. So, if yes to baking soda, how much. Twice a week I feed 1/2 of our grandson’s soccer team and I wanted to make these tonight to have for them tomorrow, so I’d appreciate any light someone could shine on this. Thank you.
I have made this recipe a lot. I knew had it baking soda, but thought I was crazy when I saw it wasn’t on there. It’s 1/8 of a tsp. Not sure why it’s not on there now, but they were just fine with it.
Thank you!
Hi Maureen! Thanks so much for pointing this out to our team. That was an old video that needed to be switched out (just did!). We recently updated this recipe to use Dutch-process cocoa powder, and in our testing, found that the baking soda was no longer needed! You’re more than welcome to add it, as Teri mentioned, but it won’t make a drastic difference. 🙂
You are more than welcome. I was just confused. Glad you updated the video for future readers.
Coildnot find cornstarch so subbed in 1/4 c of confectionery sugar for granulated. Worked great. This recipe is a keeper Thanks for sharing it!
I’ve been using your recipe since 2019. It has been passed on to friends as well. Best recipe, tried others, but keep coming back to this one.
We’re so happy to hear that, Marli 🙂 Thanks for sharing!
Super good recipe, they turned out super fudgy and moist and my family loved them! Perfect treat for chocolate lovers🍫
These brownies are so delicious and I admit I was skeptical at first (It’s my first time using your recipes) but I ended up with chewy decadent brownies. I suggest adding just a tablespoon of espresso powder for deliciousness but this was the best brownie recipe I’ve used so far.
So happy to hear that, Ari! Glad you enjoyed them 🙂
This is a definite winner! Got a 10/10 all round. I added 5 eggs and added 1 cup of normal chocolate chips, less dark chocolate. Thank you!😊💫❤️
I owned the Red Chair Bakery in Bloomington, Indiana and we were known for our decadent brownies! This recipe is so easy and delicious! I substitute butter for the oil and remove from oven at 28 minutes. They are perfect every time!
How much oil did you substitute in place of the butter?
It is the other way around, she used butter instead of oil.
these actually came out so good and im so suprised because i have never made brownies from scratch before and these were so fugdy and yummy 10/10 easy too
is the woodcock baking pan ok or I would have to rise the temperature to 350?