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.
Can this recipe be doubled and baked in a larger pan? If so, what size baking pan?
Absolutely! Use a 9×13 pan 🙂
Cornstarch was a surprise ingredient. I could really see the difference after using it.
Happy to hear this, it’s a key ingredient for sure!
My favorite go to brownie recipe. It’s perfection!
Yes!!! This makes for a fuller pan than a single boxed mix, so if you like ’em thin, I’d go for a slightly bigger pan and bake for less time. These brownies are everything, even days after. Thanks for this one!
My “Go To” Brownie recipe that NOBODY I KNOW CAN RESIST! LOL! I make a pan & it’s gone in under 1 minute! I get left with CRUMBS! LMAO! This pan today is selfishly going to remain… “MINE! MINE! ALL MINE!”You know I’m gonna have to post a pic on your FB page!
THanks so much tessa yesterday i baked more brownies because your batch of them are soooooooooo good
and I think you will be world famous for this if you were selling it for the world.
Wow, Jelena, thank you SO much 🙂 You just made my day with your sweet comment!
These came out unbelievable!!!! I have one question, what are estimated calories and macros for the whole recipe? I calculated it but I think I’m way off.
Hi Nicholas, I’m so glad you love these brownies! I can’t help you though, I don’t count calories, sorry!
hey teesa thank you for this dessert respie it is so chewy thogh.
but are you sure this will tase very good ?
Hi Jelena, if you love box mix brownies, you’ll LOVE these brownies! They’re perfectly chewy (not overly chewy), and they’re also gooey and moist. And the best part? They’re super easy to make! I highly recommend them 🙂 If you’d rather try a different recipe, I have over 40 brownie recipes on here, so I’m sure you’ll find exactly what you’re looking for 🙂 Enjoy!
This recipe is fool proof. I heeded the remark about not using the glass brownie dish. I bought a cheap aluminum foil tray from the grocery and it worked. Wish I could share a pic. Moist, tender chocolaty goodness.
Perfect! So glad you love these brownies, Carol!
Just made these and not sure what happened, but they turned out very cakey, almost crumbly, not chewy or fudgy at all. Any thoughts?
Oh no, we need to figure this out for you as they should DEFINITELY be chewy and fudgy brownies! A few things come to mind that could be the culprit as to why they turned out that way: substituting ingredients, not accurately measuring your ingredients (especially the cocoa powder and flour), using a dark colored baking pan, or your oven temperature was not accurate. If you don’t have a scale to measure ingredients, I highly recommend getting one as it is SO much more accurate that measuring by volume (aka using cups)! If you aren’t able to get one, I’d at least recommend checking out my article on how to measure flour accurately 🙂 As for the baking pan, I always recommend using a light colored metal baking pan like this one or this one as dark colored pans bake much more quickly and brown easily around the edges, making things overcooked and dry. I’d also recommend getting an oven thermometer as most home ovens aren’t accurate. Hope all this info helped! Please let me know if you have any more questions!
This is my go to recipe. Tried and tested multiple times. Always turns out delicious.
Have subbed gluten free flour at times for friends with intolerances and it’s still amazing.
So happy to hear this is your go-to recipe, Layna!
Putting the sugar and butter in the microwave was a no go. Even with melting the butter first and then adding the sugar it was impossible to stir. I had to add the eggs, vanilla and oil before I could even mix it and it was still ridiculously thick. I added the cocoa powder to the rest of the dry ingredients instead and added 2 Tbsp of coffee crystals.
That said, they are EXCELLENT brownies!!