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:
Best chocolate brownies ever. Easy to make. I added pecans to mine and we just love them.
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.
WOW! Made these yesterday for my husband’s birthday and he was blown away by these brownies! They are crispy on the edges and chewy in the middle. Never had a better brownie!! I also followed your advice to buy better chocolate powder. I used to use the regular Hershey powder but after reading your article on coco powder I bought Bensdorp online and it made a huge difference!! Thank you for the recipes and also the detailed information on ingredients and how to bake. I am working my way through your cookbook.
So amazing to hear that, Angela! Thanks for the rave review 🙂 Be sure to tag Tessa if you’re on Instagram with #handletheheat so she can see all your cookies! Also, if you haven’t already, tap here to join the Handle the Heat baking community on Facebook: https://www.facebook.com/groups/handletheheatcommunity
These really were chewy and delicious. My husband was shocked they didn’t come from a box. The only thing is they started to get a little too crispy on the edges by the time the center was cooked through but that might just be my oven.
Hi Rose! So happy you both enjoyed this recipe! It’s definitely possible the crispy edges could be from your oven, but it could also be from the pan used. Check out the pink tip box above the recipe for more details on Tessa’s preferences 🙂 I hope that helps perfect your next batch!
I made these last night and were exactly like box brownies but better! But I’m trying to cut down on sugar so want to substitute half the sugar with honey next time. I know you say “no substitutions”, but what modifications would you recommend anyway? A couple more Tbs flour and bit more baking soda? Thanks!
Hi Wendy! I can’t help with modifications as we haven’t tested them, sorry! I’m so happy you enjoyed this recipe, but any substitutions will have to be experimented. Please let us know how it goes if you give it a try.
Hi! I don’t have any chocolate chips. Do you think using a chocolate bar (cut up in small pieces) would also work? Thanks!
Hi Trisha! You’re welcome to use a chocolate bar instead, just keep in mind that chocolate chips specifically help develop that shiny crust on top of the brownies. Your brownies will still taste delicious though!
This was my first time making homemade brownies, and oh my WORD. They are delicious! I made them as a birthday treat for my husband’s grandpa, and my kids and I agreed that these are the best brownies we’ve ever eaten. I made it exactly as is, and made sure not to overcook it – even though they seemed not quite done, we let them cool for about thirty minutes before cutting and they were perfect. Thanks for the recipe!
Wonderful!! I’m so happy to hear this recipe worked perfectly for you, and congrats on making your first homemade brownies! I’ll bet you’ll never go back to boxed brownies 🙂
Hi, I love making this recipe. Wondering if I half it and bake into a 6 inch pan, how many eggs should I use?
Hi Mourin! So glad you love this recipe 🙂 You’ll want to divide all ingredients in half, including the eggs. To measure half of an egg yolk, use 1 Tablespoon or 1/2 ounce. I hope that helps!
Can I substitute avocado oil instead of vegetable oil?
Yep! I’ve done so successfully in the past 🙂
Hi, would these be able to be frozen?
You should be able to freeze and reheat these! Make sure the brownies are very well wrapped in plastic and we’d recommend freezing the entire slab rather than cut pieces.
How would the bake time differ if I made them in a cupcake pan? I love corners and edges so I like brownies in a cupcake pan.
We haven’t tried that so I can’t say for sure, though it sounds delicious! Please let us know how it goes if you give it a try 🙂
I just made this today and followed all the instructions, however while a great crust formed the taste of the brownie itself was kind of bitter…. The brownie wasnt dry at all which was great, but the bitterness made it feel kind of flour-y. Is there any counter to this? Should I reduce the cocoa powder next time and replace with some melted chocolate?
Also, I would like it to be chewier if possible, it was still more towards the fudgier side for my liking, though others may prefer that. Again, please let me know how to achieve that maximum chewiness, would appreciate any advice!
I’m sorry to hear that, Shruthi! Did you substitute any ingredients? What kind of cocoa powder did you use? And lastly, do you weigh your ingredients with a digital scale? I’d love to help figure out what went wrong so you can enjoy these chewy brownies the way they’re meant to be! Tessa includes a ton of tips in the pink tip box above the recipe, so be sure to read them-she explains what helps to make these brownies so chewy. I hope you give this recipe another try!
I am recently on a low salt diet. The substitute baking soda is very weak even using twice the amount. The substitute baking powder is stronger. May I use that?
Hi Karen, baking powder and baking soda are two very different leaveners. Please check out our article detailing more here: Baking Soda vs. Baking Powder. Hope that helps!
Amazing receipes