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.
Gooey, chewy, perfectly chocolaty with the crackly top as promised! I just made a few small tweaks for personal preference- I decreased the sugar to 1 cup for slightly less sweet and more intense chocolate flavor, and I used 1 stick of butter with 2 T coconut oil instead of what was written for the oil. I had zero problems with oil pooling. I didn’t see the warning about the glass pan until after they were in the oven, but they still turned out great at 30 minutes. So yummy- will definitely make these again!
These brownies are way too sweet for me. If I were to make this recipe again, I’d cut the sugar down to 3/4 cup (150g). I got a nice shiny, crackling top but I still found them to be more fudgy than chewy.
After baking there were pools of oil on top of the brownies. I simply poured it off. The brownies are very good. Thx for sharing!
Hi! This recipe looks so delicious, and I wanted it to work so bad I tried it twice! unfortunately, my brownies come out denser and fudgier with little to no chew (although still delicious). I’m wondering if I’m doing something wrong? I was also unable to get a shiny, crackly top. I’m using a nonstick pan, lined with parchment, I didn’t overmix, toothpick came out with a lot of wet crumbs when baked (~30min). Used a scale, Dutch-processed cocoa powder, added the cornstarch, etc.. Please help! I love chewy brownies!
Hi Kat! Thanks so much for giving the recipe a try—twice! From what you described, it sounds like you’re doing a lot right, but a couple things come to mind that might be affecting the chew and the shiny top.
The first is the baking time. If the toothpick came out with a lot of wet crumbs, your brownies may have just needed a few more minutes in the oven to fully set and develop that chewy texture. Even though the recipe says around 30 minutes, every oven bakes a little differently—so it’s always best to trust the sensory cues over the timer. Next time, try baking just a bit longer, until only a few moist crumbs cling to the toothpick.
Second is the eggs & mixing. That shiny, crackly top partly comes from properly beating the eggs and sugar mixture together to help dissolve the sugar crystals. Make sure you’re mixing them vigorously before adding the remaining ingredients.
I also recommend checking out Tessa’s tips in the Sprinkle of Science section above the recipe for even more chewy brownies insights. But I really think an extra few minutes of bake time might be the key! Let us know how your next batch turns out. We’re cheering you on! 🙂
I’ve been looking for a way to replicate the taste and texture of boxed brownies while making them from scratch and this recipe FINALLY did it. Highly recommend!!
Apologies if this has already been asked, but what is the equivalent in Celsius please? And is it fan forced or conventional?
In the oven now so it’ll be too late, but I would love to know!
If only there was a way to convert F to C without posting a comment on this recipe.
If only there was a way to not be rude to others asking a simple question. Kindness is free.
Celsius = (Fahrenheit temp – 32) divided by 1.8
I love this recipe! It’s always great and I made it tonight! The most difficult part is waiting for the brownies to cool!
To convert from F to C (approximate)
— subtract 32
— add 10%
— divide by 2
Example. 86F
— 86-32=54
— 54+5=59
— 59/2=29.5C. (Really should be 30)
Or:
— subtract 32
— divide by 9
— multiply by 5
Example: 86°F
— 86 – 32 = 54
— 54 ÷ 9 = 6
— 6 x 5 = 30°C
Hello! I use this recipe everytime I want delecious brownie! This is perfect every time, very clear and very simple recipe (no need to be an experienced baker or scale professional🤨), thank you!
I am an experienced baker and read this recipe very carefully, especially since it is rather particular. The specificity didn’t bother me, and I followed all the directions (metal pan, cocoa, etc.) with no deviations, except that I doubled the recipe (which is mentioned as possible in a 9×13 pan). The batter looked correct. I kept looking in the oven window close to 30 minutes because there was some fat bubbling above the surface of the brownie. I was unsure if they would be done at 30 minutes, but when I pulled them to check, the brownies were very cooked, possibly over, with pockets of liquid fat on top. The fat seeped into the top and then they looked dry. They are in fact crumbly and dry, almost like the reduced sugar picture, except I do know how to measure my ingredients. The top also did not end up shiny. I’ve used the shiny brownie method before in other recipes in it has worked. In an attempt not to waste these, we think we’ll freeze crumbles end up using it in ice cream/milkshakes instead. Just wanted to let you know that there may be something to take a second look at. I know every oven is different, but I tried a new cake recipe last night from another site without issue. There are too many brownie recipes that work to give this one another go imo.
I have made this recipe several times and the brownies are a hit every time!!! Thanks for sharing your recipe.
Great recipe! Made 2 8×8 pans of these for the 4th of July, and it was a hit! I subbed vegetable oil with avocado and used a scale to weigh all the dry ingredients.
So happy to hear they were enjoyed, Elizabeth 🙂 Thanks for sharing!
Best brownie recipe ever. Always a hit! Everyone asks for the recipe. I don’t cook with vegetable oil and substitute using coconut oil. These turn out great still. Thank you for the recipe.
Bad recipe. I’m european, I didn’t look at the american measurements and it turned out with a very strong oil flavour. Fix the recipe 1/3 cup (74 grams) 3/4 cup (75 grams) do you see how stupid that is? Don’t make that mistake 1/3 cup is only 40-44 grams maybe don’t even write the measurements you don’t know or look it up it’s not that hard, but when you look at the recipe you believe it.
Hi Sage, perhaps you should go back to school in order to understand how densities (rather than volume) work… The cocoa conversion from cups to grams is a bit off but 1/3 cup of oil will never be the same as 1/3 cup of any other ingredient (unless it has a similar density).
Uhh it’s 75 milimeters not grams, those are so different so the recipe is wrong that they put grams it’s 40 then not 75 GRAMS I think I knoe better since I literally use it on a daily basis
Are you serious??? It is NOT hard looking up measurements on Google!!! 1/3 cup of oil is in fact APPROXIMATELY 75 grams. Do YOU see how stupid that is??! Wow
Uhh it’s 75 milimeters not grams, those are so different so the recipe is wrong that they put grams it’s 40 then not 75 GRAMS I think I knoe better since I literally use it on a daily basis
STOP YAPPING THE RECIPE IS WRONG AF
So you just admitted that you said nonsense
Bruh. Are you trolling a recipe? Haha, how lame can you get?