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
Can I double this brownie 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.
Why is there no baking soda or baking powder?
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 leave out the chocolate chips?
You can, but note that the brownies will be thinner and may not develop that shiny crust on top.
Why use melted butter instead of creamed butter?
Not only does this make the recipe quicker and easier, but it yields denser, chewier, and fudgier brownies.
Can I use gluten-free flour?
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.
Can I make this recipe dairy free?
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.
Can I make this recipe egg free?
I have not found a suitable replacement for the eggs in brownies yet. Feel free to experiment!
How to tell when brownies are done baking?
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.
What’s the best way to cut clean brownie slices?
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.
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
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.
These were great, but we didn’t have chocolate chips, so I added more cocoa powder and the consistency was not quite right. Can you tell us what adjustments we need to make to this recipe if we have no chocolate chips?
The chocolate chips are not essential to this recipe. If you don’t have any chips, you can cut up a chocolate bar if you have that. You don’t need the chocolate though. Adding more cocoa powder would throw off the consistency of the batter like you stated. Don’t add the chips if you don’t have any chocolate to add. 🙂
Can I use a 9×9 metal pan instead of a 8×8
Sure! You’ll just need to reduce the baking time by a few minutes as the brownies will be thinner.
What can I substitute for cornstarch
These were genuinely one of the best brownies i’ve ever had, they’re not overly sweet and powering nor are they crazy fudgy to the point where you get sick after a piece. I added about 1/2 tsp of baking powder and found that it rose pretty well to my liking. I would 100% make again
I have made these so many times! They are the best!
Made these for the family the other night. Everyone was obsessed with them. 10/10 PERFECT
Hi, I’m making these for an event where I’ll need about 100 and I was wanting to use a cupcake pan with liners. Is it possible to do this and if so how would I need change the baking time? Also, would the temperature need to be changed?
Hi Byanca! We haven’t tried that, but I don’t see why it wouldn’t work! I’d recommend making a single batch of the brownies first and experimenting with reducing the bake time due to their smaller size. Temp shouldn’t need to be changed. Let us know how it goes!
These are the absolute BEST. I added about two bars of melted chocolate to the batter, and it was amazing. great recipe, will always be my go-to!
Would canola oil work?
Yep! Neutral oils like vegetable and canola can be used interchangeably.
Literally perfect. I never leave comments but felt like I had to because of how amazing these brownies turned out. I am an avid baker but have been disappointed the last few times I’ve made brownies using other recipes. These were perfection. I’m never using another recipe. Also Guittard Cocoa is a must.
Yay, so happy to hear how much you love them, Angel! Thanks for the wonderful review 🙂
Mine came out like cake. I prefer more traditional brownie recipes
That’s impossible with this recipe tbh, I have made it easily over 8-10 times and in a gas oven experimenting the perfect temp etc I have undercooked them and overcooked them a fair amount of times but never did they come out like cake even after overcooking they did become dry but never resembling cake texture because there isn’t enough liquid in the recipe to yield that result. Either you haven’t followed the recipe to a tee or maybe the ingredients you used were different.
Thanks for your feedback, Haley! Typically when a brownie turns out more cakey than chewy, it’s because too much flour was added, which is so easy to accidentally mismeasure! We recommend using a digital scale to measure your ingredients for guaranteed precision, or, if you don’t have one, try using the “spoon-and-level method” mentioned here to help. I hope you give our recipe another try!
Just made these. Love the flavor and chewy texture – delicious. Do you have a frosting recipe that you would recommend to pair with these. Thanks so much.
So happy you love them, Anita! Depending on your preference, we’ve got quite a few frosting recipe ideas! Personally, I love the combination of chocolate and peanut butter, and our Peanut Butter Buttercream Frosting is one I eat straight from the bowl 🙂 We also have a customizable Buttercream Frosting recipe (flavor ideas are listed above the recipe) as well as a delicious Cream Cheese Frosting recipe. Hope that helps!