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.
Looks like it probably tastes good and smells good, but why didn’t I get that shiny and crackly top? Maybe I didn’t add enough cornstarch or it was too old?
Also the brownies are so thin
Sorry you didn’t get the shiny, crackly top, Emma! Read through Tessa’s tips above the recipe here, and hopefully your next batch will turn out perfectly! 🙂
You left out when to add the sugar in the instructions…
See Step #2! “In a microwave-safe bowl, add the butter and sugar.” 🙂
I’ve tried a lot of brownie recipes and these were The Best I’ve ever made. I used Guittard cocoa powder (as Tessa suggests) and the chocolate flavor was so intense and delicious. I think that the brand of cocoa powder you use makes a huge difference in the flavor of the final product. It’s worth the splurge. Three days after I made these, they are still moist and delicious…and my family totally agrees! Thank you Tessa for all the research and testing you do. I’ve learned so much from you.
Video shows baking soda added but recipe does not?
If it’s to be added how much ?
Made these they were delish! I did not see a reply about baking soda so I did not use
Appreciate you pointing that out, Robyn! That was actually a very old video that was somehow added back to the recipe! This recipe no longer contains baking soda so the brownies are nice and dense and not even remotely cakey. I’ve added our newer video back to reflect that. So glad you enjoyed them 🙂
These turned out very cake like, I wasn’t a fan. Nothing like the picture advertised. As an avid baker this was a huge let down. Definitely taste like it’s trying to be healthy version of a brownie. Used quality ingredients and baked for 25 minutes, center was wet, did an additional 2, tester cake out clean. Wouldn’t suggest this for someone who loves good ol fashion brownies.
such a good recipe!
i made them once, i did it exactly like it said in the recipe and they turned out sooo good! everybody loved them and i will for sure make them again! they were slightly “crunchy” on the outside and soft and warm on the inside, just perfect! and the fact that you can convert the cups-messurements into gramms is very helpful
I personally do not like these, I prefer using chocolate bars over powder. That being said, I NEVER have a complaint when I make these. Everyone loves them.
I recently saw that you should heat oil for about 7 seconds, adding powder and letting it sit for a moment releases the flavor… blooming. I’m gonna try and see how I like it
I have tried multiple, multiple brownie recipes in the last few months and this one is by far the BEST!!!!
It’s incredibly easy and quick to make, it came out so moist and fudgy, chocolatey but not too sweet if that makes sense. I achieved the crackly top without an electric mixer or mixing for a long time, which some other recipes require.
I never leave reviews but this was so worth it! Thank you Tessa!!!
Super sweet. Definitely need to reduce sugar. Maybe add 1 cup of flour instead of reducing sugar so its balanced? Let me know, thank you
Hi Akshita, thanks for sharing your thoughts! We wouldn’t recommend reducing the sugar — Tessa shares why (with photos!) above the recipe here. Adding extra flour would actually make the brownies dry and crumbly. If they tasted too sweet for you, try using dark or even bittersweet chocolate instead of semisweet chocolate chips. That will help balance the sweetness nicely without affecting the texture 🙂
Hii there! This recipe looks amazing. I was wondering if I could you use this brownie recipe as a base for rocky road brownies by simply adding marshmallows, nuts, etc. along with the chocolate chips?
We haven’t tried that, but it sounds delicious! I’d recommend keeping the total weight of mix-ins the same (swap in marshmallows & nuts for some of the chocolate chips) to avoid throwing off the ratios and ending up with drier, crumbly brownies. Let us know how it goes if you try it 🙂
extremely oily. wouldn’t bake again.