Tessa's Recipe Rundown
Taste:ย The perfect balance of chocolate sweetness.
Texture: CHEWY, of course ๐
Ease:ย Super easy. One bowl, no electric mixer needed.
Why You’ll Love This Recipe:ย 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. Iโm not exaggerating when I say Iโve made it over 200 times. Itโs truly the best!
Thereโs 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!!! โค๏ธ
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The Kitchn tested this recipe, raving about how quick and easy it is! Even Bon Appรฉtit 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 Powderย
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 Penzeyโs 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.ย
- 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
Donโt reduce the sugar in this Brownie Recipe, as this will cause dry, crumbly brownies that will stale faster. Learn more about sugarโs 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 โ but avoid adding too much, as this can cause dry, cakey brownies. Use a digital kitchen scale to prevent accidental over measuring. If you donโt 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. Donโt 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 theyโre chilled!ย
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 (donโt 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 youโre team cakey, donโt even bother with this recipe. Itโll 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 havenโt 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 doesnโt have any binders.
Yes, replace the butter with an equal amount of a vegan butter block thatโs 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 thatโs 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 donโt 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 325ยฐF. 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 Youโll Love:
- Malted Brownies โ made with brown butter!
- Toffee Brownies
- Copycat Cosmic Brownies โ 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 ever! This is my favorite brownie recipe. Itโs easy and delicious! Highly recommend this one!
Hooray!!
Delish! Everyone loved them.
So happy they were a hit!
My personal preference is for the fudge style brownies, but we made both for the baking competition, and these won 3 of 5 votes. A great recipe of you like restaurant style brownies vs fudgy!
My boyfriend said they were the best brownies he had ever tasted! Thanks for the tip on not over baking them! Makes them so much more perfect in the middle!
Hooray!! The ultimate compliment! So pleased they were a hit ๐
Delicious, will make again
Iโve never attempted brownies from scratch so I was a little nervous! But WOW So easy and SO delicious!
Woohoo, congratulations on completing your first homemade brownies!! I’ll bet you’re never going to go back to brownies from a box! ๐
So good there were none left for pictures!
Looks amazing
These brownies turned out extremely moist. We used powered sugar instead of regular sugar. However, the semi-sweet morsels never melted and so they werenโt very chewy. Having said that, we would make again.
This recipe is gonna be my permanent brownie recipe. Followed the instructions, & ended up with the most perfect Brownies.
I’m not usually a cocoa-based brownie person, but these have changed the game for me. They’re so easy to make, and you end up with the most perfect chewy, gooey, and crinkly-topped brownies you could ever dream of. I’ve made them twice this month already and don’t plan on stopping anytime soon!
PS, word to the wise โ the second time I made them I measured out too many chocolate chips (by weight, around 20g extra) and didn’t bother scooping some back into the bag. My brownies ended up with less of that tissue thin crinkle crust and some small holes on top! Based on the blog post, my guess is that the extra chocolate added just a bit too much moisture when baking. They were still absolutely heavenly, but if you want that picture-perfect crust, be sure to stick to the weights provided and you’ll be golden ๐
Woohoo!! I’m so pleased you enjoyed your chewy brownies! Adding those extra chocolate chips could have been the issue, even if adding extra chocolate chips sounds like a delicious idea! ๐ You’re welcome to sprinkle some on top of the brownies, but again, the crust won’t be as shiny. I’ve got more tips if you’re interested on how to create the perfect shiny crust in my recently published article here!
This was my first attempt at making brownies. Absolutely, loved how the brownies turned out. Can’t wait to bake the next batch ๐
Thank you <3
Delicious flavor, a wonderful texture, and super easy to make! I will definitely be making these again in the future. โค๏ธ
So glad you enjoyed your brownies! ๐