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!
This post may contain affiliate links. Read our disclosure policy.
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.
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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.
These brownies were EASY to make! I’ve always said “nothing tastes as good as boxed brownies” but THESE WERE BETTER!!!! I’ll be using this recipe in the future!
I made these in a 9″x9″ pan, baked them ’til a tester came out clean (about 24 minutes), and found them not to be chewy at all. They were VERY wet and fudgy. While they had delicious chocolate flavor, they were not the texture I expected.
Hi Peter! I’m sorry to hear that these brownies didn’t turn out quite as you’d hoped. Is it possible that something in the recipe was altered, substituted, or mis-measured? Even seemingly small changes can have a big impact on the final result in baking. Please feel free to reach back out with further questions, as we’re always happy to help. I hope you’ll try them again, and next time, I highly recommend refrigerating the baked, cooled brownies, for maximum chewiness 🙂 Happy baking!
I really appreciate your reply! I measured all the dry ingredients by weight (when a weight was shown) and carefully measured the others, with no substitutions, so I’m not sure what happened. I’m glad to see that so many others have had success with this recipe. My wife tells me I’m trouble, so this may just be another example!
Thanks again for your follow-up!
I tryed this brownie recipe for the first time and I LOVE IT SOOOOOOOOO MUCH
So thrilled that these brownies were such a hit for you, Jackie! Thanks so much for the comment 🙂
So I made the recipe for tomorrow but am letting the batter chill overnight. Is that ok? Or will that affect something? Thanks!
Hi Maggie! Yes, that’ll be fine 🙂 This recipe doesn’t contain a leavener, so chilling the batter overnight will simply create a thicker batter that bakes into brownies with richer flavor and a chewier texture. Let us know what you think when you bake them up!
Its SOO GOOD! But how do i make it less sweet.
Girl, listen, ‘cause I’ve got the answer:
Get yourself some good chocolate- a nice, dark bar. 60 to 70% cocoa, if you like the really dark stuff.
Chop that up.
Now, instead of regular-sized semisweet chocolate chips, you’re gonna use *mini* semisweet chocolate chips.
Go halfsies on both until you reach the amount in the recipe. (If it were 1 cup, go 1/2 cup on each).
Now add 1/2 tsp of instant espresso powder to the brownie batter.
Sprinkle unbaked brownies with a teeny bit of sea salt or kosher salt.
Boom! Contrast!
Hi, I’m in the UK and we don’t have cornstarch here, only cornflour. Can this be used as a substitute for corn starch?
It’s the same thing 🙂
These sound delicious!
Could I use coconut oil for the oil?
We prefer using a neutral-flavored oil for these brownies (like vegetable or avocado), but you’re welcome to try coconut oil! Alternatively, enjoy our Coconut Oil Brownies recipe instead 🙂
I used no oil and it turns out sooo GOOD AND CHEWY
No oil or butter?? Just nothing in place of the oil?
Hi, I made this and followed exactly using a scale to even measure the ingredients. How come mine came out flat still?
mine did that to the first time i made them did you put more sugar in it?
I am not usually a brownie person but these have changed my mind. A baker raved about them when I brought them to a barbecue! These are worth the hour it takes to make them. Use a high quality cocoa and you are talking gourmet. I don’t do the chocolate chips for preference only but they are plenty rich!
Hi there! Would it be possible to make the same recipe in a 9×9 metal pan? Thank you !
Sure! You’ll just need to reduce the baking time by a few minutes since the brownies will be thinner. Let us know what you think when you give them a try! 🙂
Ps I made these without chocolate chips and it was amazing.
same
This is the third brownie recipe I have tried recently that was actually worth a good review! Thank you.
Yay!! That makes all our recipe testing worth it 🙂 Thanks for taking the time to leave a review!