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 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!!! ❤️
–
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
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. 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
- 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.
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.