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 a couple of the 1,000+ 5-star reviews for these best homemade brownies:
Best chocolate brownies ever. Easy to make. I added pecans to mine and we just love them.
I made these and they were soooo chewy. Definitely the chewiest and crackliest homemade brownies I’ve ever made. Great recipe!
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.
Ingredient Notes for Success
Butter and Oil: Melted butter plus oil provides the best taste and texture. This is key!! You can use any neutral flavored oil that’s liquid at room temperature (such as vegetable, canola, avocado, etc.). Make sure your oil is fresh to avoid any off flavors.
Sugar: White/granulated sugar will dissolve more easily into the batter than brown sugar, helping to produce that shiny crust on top. More important notes on sugar below in the Sprinkle of Science section.
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.
Eggs: Two whole eggs plus an egg yolk for extra chewiness and richness. I never worry about bringing my eggs to room temp for this recipe, and it always turns out perfectly.
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.
Cornstarch (secret ingredient!): Cornstarch mimics the texture of box mix brownies, creating thicker, chewier brownies with a nice shiny crackly top. Don’t skip it if possible.
Stop Baking Brownies In Glass or Ceramic Pans!
Struggling with gummy, sunken, underbaked (even raw) or dry-edged brownies? Ditch the glass or ceramic pan and use a light-colored alumnized 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.
Sprinkle of Science (open me!)
If you want that crinkly, shiny thin crust on your brownies, don’t skip the chocolate chips! The key to that crust forming is getting enough dissolved sugar into your brownie batter. This can be tough to do consistently, so adding chocolate chips (which contain dissolved sugar already!) is a great shortcut. Learn more about that shiny brownie crust here.
I’ve done extensive experiments with the amount of sugar in this brownie recipe. The takeaway? Reducing sugar yields drier, crumblier brownies that stale quickly. It also prevents that shiny crust from developing on top.
Storing & Freezing Brownies
Serving: For best texture and taste, allow the brownies to cool to room temperature fully before slicing and serving. Easier said than done! But warm brownies will taste more sweet and won’t be as chewy in texture.
Room Temperature & Fridge: 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!
Freezer: 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. This helps produce a shiny crust on top. 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 – use store-bought or homemade toffee bits!
- Brookies – cookies + brownies combined!
- Copycat Cosmic Brownies – ultimate nostalgia!
- Oreo Brownies – tastes like an Oreo, but better!
This recipe was originally published in 2017 and has been updated with additional baking tips and new photos. Recipe photos by Joanie Simon.
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?