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.
It did require an extra 10 min to bake. (My oven is brand new, and reliable on temp.)
They were very popular; I cut into 16, and there are only 6 left for tomorrow.
Next time I will try adding pecans – I like nuts.
Happy you were able to tweak the time to perfect your brownies, Carol! I’m so happy everyone loved them 🙂
I really love learning the “why” each ingredient is included. The recipe came out perfect!
So glad it helped, Paige!!
These brownies were so quick and easy to make! Not to mention, they are delicious too.
I have tried several brownie recipes over the last year and this is by far the best. You won’t be disappointed.
So thrilled to hear this, Tracy!
These brownies are perfect! I made them alongside the ultimate fudgy brownies for the May 2021 baking challenge, and liked these the best! These brownies turned out beautifully, with the crackly top and soft chewy centers with melty chocolate from the chips. They were everything a brownie should be! Bonus: they were just about the easiest brownies I’ve ever made. This will be my go to recipe from now on!
So happy to hear you loved these, Stephanie!!
Perfection!!
Followed the recipe by the weighted measurements and they turned out perfectly! So delicious and perfect to satisfy your chocolate cravings. This is my new go to!
Wonderful!!
Excellent recipe. Made EXACTLY as specified and turned out delicious! Simple method great for having kids “help”
Yummy! I accidentally used bread flour instead of AP flour, but it still turned out great! I was craving brownies and since the store-bought ones tend to be dry and on the cakey side, these hit the spot! Will make again with the correct flour next time! 🙂
These brownies were so easy to make and SO good. I had all the ingredients in my pantry and was able to whip these up quickly! They’ll be my go-to brownies from now on.
Awesome!! I’m so happy this is now your go-to recipe, Ariel!! 🙂
This recipe is so easy yet they are so decadent! Moist, fudgy and chewy with a beautiful crinkly, shiny crust. Super quick to put together. I checked mine at 20 mins and again at 25 mins. Every oven is different and mine were perfect at 25 mins. Will definitely make this again!
I’m thrilled you loved these brownies, Samantha!
These were very good! And easy!