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!).
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.
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
As a trained chef, it surprises people to learn brownies are among my favorite things to bake at home. I don’t need something fancy, I need something satisfying and that chewy texture is where it’s at.
I have shared over 50 Brownie Recipes over the years. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are have a unique crunch.
But these brownies are my everyday go-to reicpe. 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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Tessa’s Tip
Struggling with gummy, collapsed, underbaked, or dry-edged brownies? Ditch the glass pan and use a light-colored metal baking pan instead. Learn more about the differences between Glass vs. Metal Baking Pans here.
Sprinkle of Science
How to Make Chewy Brownies
The Cocoa Powder
I recommend using Dutch-processed cocoa powder for a deeper flavor and fudgier texture. Natural (aka unsweetened) cocoa will offer a milder chocolate flavor and a slightly drier but chewier texture. My favorite Dutch cocoa powder for brownies is Penzey’s or Guittard. 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–just keep in mind it will affect the sweetness of the brownies. You can also add 3/4 cup chopped walnuts or pecans in addition to the chocolate chips. Just don’t skip the chocolate chips entirely, as they’re key to achieving that shiny, crinkly crust on top of brownies. 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 overmeasuring. 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 crust. Don’t skip it if possible!
Avoid Leavening for Fudgy & Chewy Brownies
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 Double this Chewy Brownies 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.
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 even more fudgy when they’re chilled!
To freeze, wrap the cooled whole slab or individual slices of brownies in plastic wrap inside an airtight container. Freeze for up to three months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.
Brownie Substitutions
This Chewy Brownie recipe is written to yield a perfect chewy brownie. Altering any ingredients will change the outcome. If you can’t use one of the ingredients listed, check out my extensive brownie recipe index for tons of other brownie options (including coconut oil brownies).
More Brownies Recipes You’ll Love:
- Malted Brownies – made with brown butter!
- Toffee Brownies
- Copycat Cosmic Brownies – ultimate nostalgia!
- Peanut Butter Stuffed Brownies
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
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
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.
Does the cornstarch need to be dissolved before adding it to the mixture?
I made these to give as a gift yesterday, and got this glowing review from the recipient this morning: ‘AWESOME! The best brownies I’ve ever had!’ I followed the recipe exactly and they came out perfectly. It’s great to know the science behind the ingredients and techniques, and to have the measurements in grams. I’m binning all my other brownie recipes, this is the only one I need. Thank you!
Hi Tessa!
Just a quick question ..If I don’t have corn syrup ,what can I put instead? I can’t find corn syrup where I live.
Thank you!
BOOM!!!! The best homemade brownie recipe I found out there.. Amazing job on finding just the right ingredients to make such a delectable brownie.. ❤❤❤❤❤❤❤❤❤❤❤❤❤
My brownies were so great! Chewy, and fudgy.
Thank you, for the great recipe I will keep in my treasure chest of recipes I Love!
yummy but came out cakier than expected!
Hi! I tried baking this last week for a party and it was a hit! Chewy chocolatey goodness!
I wonder if I can top it with marshmallows and peanuts to make it rocky road. If so, do I put the marshmallows after the brownie is done or a few minutes before? Thanks again for this wonderful recipe. 🙂
I have made this recipe and its very good. I see that I can double it to bake in a 13×9 pan. I want to use a 13×9 sheet pan so they come out thinner. My plan is to use mini cookie cutters. Would these overflow if I used the sheet pan versus a high sided 13×9?
I made your brownies yesterday and they came out flawless. I didn’t have a square metal pan so I used one of my mom’s old Wilton round cake pans. Perfect. My mom took cake decorating classes back in the 70’s and I have a whole set. We got so tired of eating cakes that she would just turn the pan over and decorate the bottom for practice. LOL I also used peanut oil (which I am a big fan of) and still they were moist and chewy with a nice crunch on the top. Thanks again and Happy Holidays!!!
I reduce sugar to 1 cup and it comes out very nice. Everyone loves it, especially my daughter who’s fan of every chocolate dessert. I’ll try almond flour next time.
The steps to making this could be more clear and having the measurement for the butter be with the melted butter in cup form (vs. non melted in tsp form) would be much more useful and accurate. I used the same type of pan and found they were like liquid in the centre. Hopefully they turn out ok…
FOR “Coco”–The reason the butter in this recipe is in tablespoons is it is so much easier here in the U.S., especially if you are using sticks of butter which already have the measurements in tablespoons on the wrappers. If you need it in cups: 1) 5 tbsp=0.3125 cup, 2) 5 tbsp plus 1 tsp= 1/3 cup, so just measure 1/3 cup melted butter and remove 1 tsp, 3) 5 tbsp=2.5 oz, 4) 5 tbsp=71 g.
Food for thought, i saw some people complaining about the baking time, I didnt use a pan, instead i was using those aluminium foiled square thingys for one time use. I lined it with aluminium foil so i could reuse the pan. Also i only filled it up to about slightly less than half.
As for the cupcake pans, they were metal pans and i did needed to leave it in the half open oven to let the heat cook it for another 5-10minutes.
i have a feeling it may be due to people filling the pans too full thats why it required longer baking time just like my cupcakes did.
instead of asking the writer to change the baking time, u might want to fill in the lesser batter. since many baking shows actually taught that the right amount of batter is to always fill it up to HALF the pan’s height. And all bakers should always know that thicker batter needs longer baking time.
I tried this recipe with a little skeptism just hoping that it sould turn out alright, was kinda turned off with the amouny of sugar that had to be used…(still kinda wary of the calories) BUT THEY ARE JUST SO AWESOMEEEEEEE. I used baking powder instead of baking soda, also used chopped milk chocolates instead of chocolate chips (this helped to get the crinkly crust top layer i think), the browniea tasted kinda bitter fresh out of the oven or it might just be due to flu but after beinv refridgerated… oh my… especially when chunks of hardened milk chocolate came into bite… its definately worth the calories. I tried using cupcake pans too, still awesome, but needed slightly more baking time. Hope other readers will see this if they are thinking of alternate ways to enjoy this new recipe. Thanks for this recipe!
How long did you bake yours for in the cupcake pans? Thanks