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!).
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.
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
As a trained chef, it surprises people to learn brownies are among my favorite things to bake at home. I don’t need something fancy, I need something satisfying and that chewy texture is where it’s at.
I have shared over 50 Brownie Recipes over the years. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are have a unique crunch.
But these brownies are my everyday go-to reicpe. 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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Tessa’s Tip
Struggling with gummy, collapsed, underbaked, or dry-edged brownies? Ditch the glass pan and use a light-colored metal baking pan instead. Learn more about the differences between Glass vs. Metal Baking Pans here.
Sprinkle of Science
How to Make Chewy Brownies
The Cocoa Powder
I recommend using Dutch-processed cocoa powder for a deeper flavor and fudgier texture. Natural (aka unsweetened) cocoa will offer a milder chocolate flavor and a slightly drier but chewier texture. My favorite Dutch cocoa powder for brownies is Penzey’s or Guittard. 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–just keep in mind it will affect the sweetness of the brownies. You can also add 3/4 cup chopped walnuts or pecans in addition to the chocolate chips. Just don’t skip the chocolate chips entirely, as they’re key to achieving that shiny, crinkly crust on top of brownies. 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 overmeasuring. 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 crust. Don’t skip it if possible!
Avoid Leavening for Fudgy & Chewy Brownies
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 Double this Chewy Brownies 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.
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 even more fudgy when they’re chilled!
To freeze, wrap the cooled whole slab or individual slices of brownies in plastic wrap inside an airtight container. Freeze for up to three months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.
Brownie Substitutions
This Chewy Brownie recipe is written to yield a perfect chewy brownie. Altering any ingredients will change the outcome. If you can’t use one of the ingredients listed, check out my extensive brownie recipe index for tons of other brownie options (including coconut oil brownies).
More Brownies Recipes You’ll Love:
- Malted Brownies – made with brown butter!
- Toffee Brownies
- Copycat Cosmic Brownies – ultimate nostalgia!
- Peanut Butter Stuffed Brownies
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
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
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.
I used my kitchen scale for the first time to make these, so I followed the recipe to the gram! Thesy are the best brownies I’ve ever had, hands down. Wow. And just as good for breakfast the next morning. 😉
the picture, the ingredients, everything looked and sounded so awesome! but all I taste in mine is sugar! I feel like I can even feel the grit! but I am the only one who had this issue I see, as soon as my dishwasher is done, I’m going to make sure I used the correct ones!
Hi Tessa. Thanks for answering. I followed the recipe exactly. 🙁 I was thinking maybe the butter melted into the sugar?
Hello. New to baking and I tried out this recipe. I’m not sure what I did wrong but I hope you guys can help me out. My brownies turned hard and crispy. 😐 And not as chewy. It’s crumbling when I cut them into pieces. Thanks.
Sounds like maybe the ingredients were mis-measured (especially the flour, it’s really easy to compact the flour into the measuring cup and add way too much) or you forgot to add an ingredient 🙁
Tessa these are my new favorite brownies! I have a lot of recipes for brownies that I enjoy but I have been looking for a chewy brownie that is also rich with chocolate flavor. I added in some candied cherries on top my second go round and sliced so that each one had a cherry.
Easy and wonderful thank you for your recipe!
So happy to hear that, Mary! Thanks for taking the time to comment 🙂
it’s Sooooo perfect I’ve ever seen! Thank you for sharing this recipe!!! 😀
Yes you can use Dutch Cocoa powder. Someone mentioned about cooking at a higher altitude. Usually with cooking at higher levels you have to make an adjustment. Only seen the cooking tip on the back of the baking boxes.
I had given up hope on finding a brownie recipe better than the box, and you delivered. Thank you
Finally!!!! I’ve tried probably a half a dozen homemade brownie recipes that claim to be as good as boxed but they failed miserably! Too grainy, bad taste, etc… But I was intrigued by your scientific approach and knew I had to give them a try! My hopes were really low bc I love boxed brownies, but wow wow wow! I’m in love!!! The texture and flavor is perfection! They remind me of my favorite ghirardelli mix, but these beat those because they are homemade! My husband, who is a more picky brownie eater than myself, raved about them and couldn’t believe they were homemade. Thanks so much for sharing this recipe! I can’t wait to try more from you! 🙂 Haley
Haley, you have no idea how happy this comment makes me! I’m so glad you and your husband enjoyed the brownies. Can’t wait to see what you bake next 🙂
would there be a difference if u dont use the constarch
This recipe was very carefully created to make the chewiest brownies possible that replicate the boxed mix taste and texture. Every ingredient is added for a specific reason, so the best results will come from following the recipe exactly.
I’m in the UK and I think the closest match is cornmeal polenta – has anyone tried with this and got on ok!? How exciting!”
If you are referring to the cornstarch it is the same as cornflour. Cornmeal polenta is not the same at all!
Hi. 2 Questions if you will. Can the butter be cold or must it be room temperature? And what if I blend my sugar into powder sugar? Will it not be chewy like biscuit in texture?
Cause I think if granulated the sugar might not fully corporated and when baked would still be many tiny sugar crystals.
Thanks!
The butter is melted in the directions, so it doesn’t matter if it’s cold or room temp beforehand 🙂 I wouldn’t recommend substituting powdered sugar for the granulated sugar as the outcome will not be the same. I’ve tested this recipe extensively, and the sugar will slowly start to dissolve when added to the butter in the microwave and you won’t have crunchy sugar in your brownies once they’re baked. This important step also helps with the shiny tissue thin crust! 🙂
Can i use dutch cocoa powder in this?
These turned out perfectly! They were nice and fudgey with a nice top. When making the batter and taking them out of the oven, I could tell and smell that it would be great. I took them to a bake sale, they sold out with a little help from my friends, but I was reluctant to part with them! Thanks for the recipe and insteresting explanation of how it works.
Wow, thanks so much Megan! Loved reading your comment 🙂