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 a couple of the 1,000+ 5-star reviews for these best homemade brownies:
Reader Love
Absolutely amazing. From the way the brownies cracked delicately along the top crusty layer, to the gooey chocolate chips throughout…perfect chew…just perfect.
I made these and they were soooo chewy. Definitely the chewiest and crackliest homemade brownies I’ve ever made. Great recipe!
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.
Ingredient Notes for Success
Butter and Oil: Melted butter plus oil provides the best taste and texture. This is key!! You can use any neutral flavored oil that’s liquid at room temperature (such as vegetable, canola, avocado, etc.). Make sure your oil is fresh to avoid any off flavors.
Sugar: White/granulated sugar will dissolve more easily into the batter than brown sugar, helping to produce that shiny crust on top. More important notes on sugar below in the Sprinkle of Science section.
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.
Eggs: Two whole eggs plus an egg yolk for extra chewiness and richness. I never worry about bringing my eggs to room temp for this recipe, and it always turns out perfectly.
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.
Cornstarch (secret ingredient!): Cornstarch mimics the texture of box mix brownies, creating thicker, chewier brownies with a nice shiny crackly top. Don’t skip it if possible.
Stop Baking Brownies In Glass or Ceramic Pans!
Struggling with gummy, sunken, underbaked (even raw) or dry-edged brownies? Ditch the glass or ceramic pan and use a light-colored alumnized 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.
Sprinkle of Science (open me!)
If you want that crinkly, shiny thin crust on your brownies, don’t skip the chocolate chips! The key to that crust forming is getting enough dissolved sugar into your brownie batter. This can be tough to do consistently, so adding chocolate chips (which contain dissolved sugar already!) is a great shortcut. Learn more about that shiny brownie crust here.
I’ve done extensive experiments with the amount of sugar in this brownie recipe. The takeaway? Reducing sugar yields drier, crumblier brownies that stale quickly. It also prevents that shiny crust from developing on top.
Storing & Freezing Brownies
Serving: For best texture and taste, allow the brownies to cool to room temperature fully before slicing and serving. Easier said than done! But warm brownies will taste more sweet and won’t be as chewy in texture.
Room Temperature & Fridge: 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!
Freezer: 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.
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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.
Notes
More Brownies Recipes You’ll Love:
- Malted Brownies – made with brown butter!
- Toffee Brownies – use store-bought or homemade toffee bits!
- Brookies – cookies + brownies combined!
- Copycat Cosmic Brownies – ultimate nostalgia!
- Oreo Brownies – tastes like an Oreo, but better!
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.
Absolutely delicious brownies! Super chocolatey and decadent (you basically get full just looking at them), and tasted amazing served hot with ice cream. Only one note: I followed the recipe exactly, and made sure that my oven was at 325, but after 30 minutes they were still totally raw in the middle. I had to keep adding time to my oven – ended up having to bake them an extra 20 minutes! I think it might be partly because of my climate – I live in the mountains in Calgary, and things take a bit longer here. I don’t usually have to adjust baking times that much, but whatever – after the extra time they turned out delicious and chewy, just like in the picture. Would definitely make again!
how will these be without the cornstarch? That is one ingredient I don’t have so considering making it without the cornstarch, as I assume it will still be delicious… Am I correct?
Also are the amount of ingredients suitable for a 13×9 pan?
This is my first time ever commenting on a recipe I have made online . My previous attempts at brownie making have been a fail . I followed this recipe to the T except I followed another users experience and omitted the extra egg yolk(I used two jumbo eggs ). I also omitted the choc chips bc I didn’t have any .These are by far the best brownies ever! Completely idiot proof. So chewy and chocolatey. This will be my go to brownie recipe from here on out . Looking forward to trying more of your recipes .!
Made accordingly and are nothing but a soupy mess
Made these yesterday, partly in retaliation for a recipe for fudgy brownies that I found somewhere else and they turned out awful, cakey and pale brown. But THIS recipe is delicious, perfect, redeeming, holy. The brownies are all gone already, having been consumed completely by our family of four in about 24 hours. Thank you, Tessa! 🙂
So happy to hear that, Lisa!! Yay for brownie redemption 😉
This is THE best brownie recipe ever! Thank you so much! Except now, we eat too many brownies. 🙂
I found the chocolate chips, so I made the recipe. It was delicious. I am just writing to thank you. They were maybe the best-tasting brownies I ever had.
Seriously good …. everyone thought it was store bought …. I added an extra tablespoon of cornstarchjust bcz i wanted to finish off my container
My brownies were wonderful just as I expected! Where have you been all my life?
I can’t wait to try these! They look wonderful! I have tried several of your recipes and also have your ultimate cookie. I can’t keep up with the orders for your peanut butter cookies so I expect these brownies to be great. Your blog is my go to for new recipes. Thanks so much for sharing. Side note, I no longer bake anything without using my digital scale! Thanks a bunch!
Thank you so much for sharing this recipe.
I’m on a low Fodmap diet due to IBS. I cannot get chocolate chips that are allowed in my diet. Can I omit this one ingredient? ( I will be substituting the all-purpose flour for a flour that’s allowed on my diet (brown rice flour) so my only problem with this recipe is the chocolate chips.)
Thank you very much
Sure! The chocolate chips aren’t completely necessary. Let me know how it turns out!
Tessa, I totes love your blog and it’s my go-to for dessert anything. I made these brownies tonight and they were perfect in texture but slightly too sweet for me. How can I adjust the recipe to make it not so sweet? Thanks for your wisdom and suggestions!