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.
Looks amazing! What’s the difference between this recipe, your ‘Ultimate Fudgy Brownies’ recipe (https://handletheheat.com/ultimate-brownies/#wprm-recipe-container-27226) and your ‘Best Easy Brownies’ recipe (https://handletheheat.com/best-easy-brownies/#wprm-recipe-container-25867)?
I’m having a hard time deciding which recipe to try because they all look delicious!
Haha, there’s a reason why I have over 40 brownie recipes, it’s tough to pick a favorite, which is why each recipe is a bit different to suit the craving I’m having 🙂 The fudgy brownies have a good level of chewiness, BUT they’re also very rich and fudgy. If you like fudge, you’ll LOVE the fudgy brownies 🙂
The biggest difference is that while the fudgy brownies have two types of melted chocolate, the chewy ones get their flavor from cocoa powder and chocolate chips. Adding cocoa powder to the chewy brownies makes them more “cakey” or chewy, and they also use butter and oil for best taste and texture as well as cornstarch and baking soda which makes them thicker and more cake-like, but still not cake in the slightest-they’re almost like a boxed brownie mix on steroids lol, and they’re quicker and easier to make than the fudgy brownies.
My Best Easy Brownies are just that-I wanted a recipe that was super easy to find the ingredients (or you already had them in your pantry!) along with a quick recipe and no mess 🙂 Personally, I’d recommend trying them all to see which is your favorite 🙂
i made this today. soooooo good and impressed with the simplicity of it. definitely a keeper.
Hooray!! I’m so happy you enjoyed your brownies!
I’m sorry to hear your brownies didn’t turn out correctly! My first question is if you use a digital scale to measure your ingredients? It sounds like you may have added too much flour/dry ingredients to the recipe if your brownies were crumbly. Did you substitute any ingredients? What kind of cocoa powder did you use? What kind of chocolate did you use?
These are great brownies. This one bowl brownie is moist and chewy with a great chocolate flavor. I used mini chips and they melted right into the brownies and are barely noticable. Thanx Tessa for another great recipe!
I’ve always struggled making the perfect, rich, chewy brownie and am so happy to have found the recipe that I will now refer to every time. Thank you for posting!
I’m absolutely thrilled to hear this is now your go-to recipe!!
Hi Tessa, Thanks for the recipe. These are absolutely delicious , I’ve made them twice already which means they’re a family favorite.
Ps. I added walnuts
I’m so thrilled your family loves these brownies so much! 🙂
Can I substitute the cornflour with tapioca flour?
I haven’t tried that, so I can’t guarantee the same outcome. I’d personally suggest following the recipe as is by using cornstarch 🙂
I made these for my husband’s birthday. We all loved them and the whole batch was gone in less than a day. Super easy to make. I was happy that these brownies did not taste overly sweet since I dislike very sweet things. I substituted the semisweet chocolate for 100% chocolate chips for my personal preference, but I normally do that.
Happy to hear you used this brownie recipe to celebrate with! I’m so pleased everyone loved them 🙂
Outstanding brownies. The perfect crunch , awesome gooeyness .
Cannot stop my hands …
Thankyou
hahaha I’m so glad you enjoyed these brownies!!
Thanks so much for sharing this recipe! It’s quick and easy to make and it tastes so good!!! This is my go-to brownie recipe now.
Wonderful to hear!
This recipe was easy to make! Im only 12 aand i single handedly did it. im very proud of my desert.
Awesome, Joelle!! I’m so happy to hear you loved these brownies! 🙂
I really loved these brownies. I did a test between these and the Ultimate Chewy Brownies. I loved these and some people loved the Chewy. These I think reminded most people of what we are used to in a box brownie. Delicious!