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. 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.
i just realised the recipe here differs from the one on instagram. this one is missing 1/8 tsp of baking soda. i’ve always made it without the baking soda but now i think it might make the brownies slightly cakier, rather than dense with the baking soda. nonetheless, always my go-to recipe for brownies and i get nothing but compliments for them.
does the timing change if i have 9×9 or 10×10 or 11×11 instead?
Hi Sof! Yes, the timing will need to be reduced with a larger pan as the brownies will be thinner and bake more quickly. With a 9×9, I’d shave off 1-2 minutes from the bake time. For even larger pans, you’ll need to reduce it by a few minutes more. Keep an eye more so on the sensory indicator (cake tester inserted in center has moist crumbs attached) than timing. Hope that helps!
These are phenomenal! The perfect balance of fudgy and chewy. I followed the recipe exactly and used my kitchen scale but instead of semi-sweet chips, I added Ghirardelli Milk chocolate chips and they were just divine. Thank you so much, I finally found my go-to brownie recipe!! 😊
These are so good! Easy to make and fast. Will happily make again:)
I really enjoyed this recipe, I made it for the ladies at my work. It was a great consistence and the timing was perfect!
I did make a frowned-upon substitution during the recipe. I made these during a snowstorm and realized I had run out of cornstarch, but I did have powdered sugar. So, I used 1 cup of granulated white sugar and 1/2 cup of powdered sugar, and the texture turned out great. I know the conversion for granulated sugar is 1:1.75, which is why I used 1/2 cup instead of 1/4 cup of powdered sugar. I figured that would make up for some of the corn starch.
I do plan to follow the recipe fully when I get more corn starch, but even with my sub, they turned out really well.
I’ve made this great recipe about 10 times. I’ve made some small adjustments to accommodate the fact that I’m making my own cocoa powder from fruit that I’ve grown. Because it’s not processed it has all the natural cocoa butter. I’ve lowered slightly the amount of vegetable oil and increased slightly the cornstarch. Just wanted to help anyone who is using fresh cacao as well.
I have now made this recipe about 10 times. I’ve made the smallest adjustments to accommodate my use of cocoa powder I’ve made at home from cacao I’ve grown and harvested, fermented and roasted. Because my powder has all the natural fat of the cacao beans success was found in slightly decreasing the vegetable oil in the recipe and slightly increasing the cornstarch. Just wanted to share for those who may start with yard fruit. Very good recipe. Thank you!
Hi Eric, I assume if I was buying raw cacao I could follow your suggestions. By how much would I reduce the oil and increase cornstarch? Thank you
These Best Ever Chewy Brownies are a game-changer! So easy to make with just one bowl and packed with rich, chocolatey goodness. The chewy texture is perfect, and the shiny crust takes them to the next level. Definitely my go-to brownie recipe now!
I love this recipe! I’ve gone on brownie baking jags a couple times a thought I was using a great recipe. These are head and shoulders above those! I also enjoy all the insights on your site about various substitutions. I share these with my neighbors. On behalf of all of us, thank you!! All the best, Leslie in NC
me want brownies cause me hungry fpr chewy ones
Me too bro
These turned out amazing! So rich and fudgy, topped with some flaky sea salt to balance the sweetness- will definitely be coming back to this recipe 🙂
I don’t use granulated sugar in my house so I substituted sugar in the raw and it came out too greasy. Just like she mentioned above if you can’t do the exact ingredients, then try a different recipe because this kind of messed up the brownies even though they tasted delicious.