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 a couple of the 1,000+ 5-star reviews for these best homemade brownies:
Reader Love
Absolutely amazing. From the way the brownies cracked delicately along the top crusty layer, to the gooey chocolate chips throughout…perfect chew…just perfect.
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.
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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.
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 and Baking Science photos by Ashley McLaughlin.
YUM!!! These turned out AMAZING!!! This was my first attempt at scratch brownies, and I’m so glad I used your recipe! Thank you SO much!!!
My mom can’t have chocolate… Do you have a “blondies” recipe that’s just as chewy-yummy-tastic as these brownies? Thanks again for your super delicious recipe, that was easy and used common ingredients (I had everything right at home so I could make these the moment the inspiration/craving struck, yay!)
Hi, May I know 1/3 cup of veg oil is equal to how many grams?
Definitely the best brownie recipe. Agree with all your tips! Especially needing oil and butter.
Bravo! Delicious. Never making boxed brownie mix again!
I’ve tried a number of different brownie recipes in the search for something that will bring me closest to my idea of a perfect brownie, and I think I can stop now that I’ve found it here! LOVED this. I did have issue with bake time, though. I had to bake it for 55 minutes and it was still maybe a little underdone (the way I like it though). I was using a Nordic Ware 8×8 aluminum pan with foil. I’m sure my oven isn’t the most precise, but I rarely have to double the bake time like this. They turned out fine, but I’m confused why this happened when I followed the recipe exactly. Does anybody have any ideas?
Can I double the recipe and use a 13 x 9 metal baking pan?
My favorite part was using the microwave. Not melting chocolate over the stove. Supper AMAZING. After a stressful day with 6 kids.
Thanks Tessa! They were delicious! In response to several of the questions I read, I made mine in a 13×9” metal pan. I doubled the recipe ingredients with exception of the oil, I reduced it to 1/2 cup. I increased the cooking temperature to 350 degrees and checked them at 30 minutes. They were still a bit under cooked so went to 33 minutes and they were done. I used dark chocolate cocoa and semi sweet toll house morsels. That combination wasn’t overly sweet. I also added 2 cups of chopped walnuts to mine. Some folks might not like that amount of nuts so feel free to adjust that or omit. I greased the pan directly with shortening which makes the edges crusty. All in all they came out great and I’ll definitely make them again!
Why are these brownies so thick? Definitely not a good recipe.
I didn’t add the chocolate chips, because I didn’t have any, but despite the texture being good, it was bitter. I followed using only grams. Tastes like someone just ran measurements through a converter without taste testing. I am throwing away the rest because I can’t bring myself to keep eating it.
I made this recipe looking to make a chewy brownie. I found your tips very helpful especially mixing together vegetable oil and butter whereas I previously have only ever used butter only.
I’m not sure if I cooked them a little longer than I should – I stuck to 30 mins – as mine turned out a bit ‘cakey’.
Never mind I will have another bash and maybe add a little more oil and cook for less time.
Hi Teresa! I made your Chewy Brownie Recipe last night and they were amazing! I used Dutch Processed Cocoa powder, since you mentioned using this if I preferred brownies that were not as sweet. However, the recipe as written uses Natural cocoa and baking soda. Even though I used Dutched cocoa, I still used baking soda, since I was hesitant to substitute the baking soda with baking powder.
Can you please clarify if we should adjust our leavener based on the type of cocoa powder we are using? I still want my brownies to be chewy (which they were). But I am considering using natural cocoa the next time. I will be waiting for your response. Thank you so much.
Sorry, I meant Tessa I had a brain fart!
Tessa, there are people who have posted a lot of questions that haven’t been answered. Can you please answer some of our questions? I also emailed you over three months ago because I couldn’t download your free cookie guide, despite submitting my email address 5 times. I never received a response. I finally just gave up waiting and used a recipe from someone else’s website. I would appreciate it if you could answer my question, since it is one that someone had asked previously but was never provided a response. Thank you.