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
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
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.
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.
Best Brownies I’ve ever had so far it’s gonna be my go-to recipe!
Lots of love from Germany
This makes me so happy!!
OK. These are seriously the BEST brownies I have ever eaten. And I’m 43. I can not say enough how amazing these are. Just fantastic. You nailed it.
Woohoo! You just made my day, I’m thrilled you love these brownies! 🙂
These Brownies are SOOOO good, yum. Will definitely make again
Hooray!
These were super delicious!!! They reminded me of the store-bought mixes! This recipe is definitely a keeper!
So happy to hear this recipe was a hit!
First time making these, needed 4 minutes more in my oven but they are delicious. Completely different from the fudgy brownies but just as nice.
Absolutely delicious! They have a really lovely and rich chocolate flavour and the texture is PERFECT! I always thought I would entirely prefer fudgy brownies but I adore the chew of these brownies!
These brownies are SO easy to make AND my family said they’re better than ghiradelli 🙂 this will be my go to brownie recipe!
Tessa, you’re right. You ARE an expert in brownies and you should put that in your namecard! This brownies is totally awesome! I finally found the best brownies recipe for my very humid country!
The texture is superb, the taste is super; not to sweet so it’s perfect to my liking; but sweetness is totally subjective, of course.
I’ve been searching the good brownies recipe online, have tried a few recipes, until I stumbled upon yours after receiving notification in my email about May baking challenge! I thought, “Might as well just try this…”, with little hope. I was wrong of course, I’m very thankful for this recipe. Even my husband can’t help to finish half of the brownies himself!
I’ve never make boxed brownies before, but I guess I can relate to the taste. The vegetable oil certainly plays a big part in the “boxed brownies” taste. Brilliant, Tessa!
I have one question though, does bigger baking pan size will affect the chewy texture of the brownies? Because mine is close to the fudgy one with 9×9 pan.
Thanks Tessa!
Tessa, you’re right. You ARE an expert in brownies and you should put that in your namecard! This brownies is totally awesome! I finally found the best brownies recipe for my very humid country
The texture is superb, the taste is super; not to sweet so it’s perfect to my liking; but sweetness is totally subjective, of course.
I’ve been searchung the good brownies recipe online, have tried a few recipes, until I stumbled upon yours after receiving notification in my email about May baking challenge! I thought, “Might as well just try this…”, with little hope. I was wrong of course, I’m very thankful for this recipe. Even my husband can’t help to finish half of the brownies himself!
I’ve never make boxed brownies before, but I guess I can relate to the taste. The vegetable oil certainly plays a big part in the “boxed brownies” taste. Brilliant, Tessa!
I have one question though, does bigger baking pan size will affect the chewy texture of the brownies? Because mine is close to the fudgy one with 9×9 pan.
Thanks Tessa!
Thank you so much for your sweet comment, Therese! I’m so pleased you and your husband love this recipe! 🙂 A bigger baking pan won’t affect the chewy texture of the brownies, just make sure you’re using a metal pan. Glass and ceramic pans take longer to heat up and will prevent the center of the brownies from cooking before the outside edges are too hard-you’ll be left with gooey gummy brownies! This is my personal favorite pan to use 🙂
These were a snap to make.. and incredible! First brownies I’ve ever made and the were perfect!
So so good! These have a bit of a cakey type texture but they are rich and delicious!
Perfect crinkle on top, very chocolate, easy since there’s no melted chocolate. I baked mine for 34 minutes and they were still a little too under done to be the good kind of under done. I do use an oven thermometer.