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 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!!! ❤️
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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
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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.
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.
My best friend loves these.i make him a pan (double recipe) every other week, with a fantastic peanut butter frosting. I use mini chocolate chips but other than that I don’t stray at all from the recipe they’re fantastic
Wow, that sounds absolutely delicious! So nice of you to make brownies for him, I’m so happy he loves this recipe so much! Thanks for taking the time to comment!
Absolutely amazeballs! Haven’t made brownies in years, but these were incredibly easy to whip up and so, so flavourful! Had to bake them an extra 10 mins (the centre was still jiggly after 30 mins, even having used a metal baking pan) but they still turned out perfect.
Glad you loved them!
Made these for the first time today. They were a big hit in the house! I had to cook them an extra 5-8 min though as the center wasn’t quite set in the regular time. Will be my go-to recipe from now on.
So happy you loved them and that they’re now your go-to recipe! What kind of pan did you use? If you didn’t use a reflective metal baking pan, using glass or ceramic takes longer to bake, causing the edges to set much more quickly than the center. It can take up to 10-15 minutes extra. Thanks for the feedback!
Can you double the recipe and use a 13×9 pan
Yup!
Made this tonight for Christmas dinner, because my daughter wanted “brownie sundaes.” I made the batter ahead and put it in the prepared pan, then popped it in after the dinner rolls came out of the oven. They were absolutely perfect – warm, gooey and the exact way a brownie should be. With the addition of a scoop of ice cream, chocolate sauce and whipped cream on top, it was basically a Christmas dream come true! Can’t wait to take a look at and make more of your recipes! This one was a definite winner!
Sounds amazing, Brianna! So happy it was such a hit, thanks for the comment!
Can I add salted butter instead of unsalted and not add salt?
We personally don’t use salted butter in recipes as explained in this article about Salted vs. Unsalted Butter; however, the general rule of using salted butter in place of unsalted is to reduce ¼ teaspoon of the salt in the recipe per 115g of butter.
Just made this recipe and it was a success! I doubled the recipe so made it in a 13×9 pan. Had to cook my brownies an additional 15 minutes but they turned out so good! Love the flavor and the overall texture!
Best brownies ever!!! Thank you for sharing.
I gave this a shot tonight. The flavor is okay, maybe a little too bitter for my taste, but I suspect that dark chocolate fans will be pleased.
However the cooking time or the cooking temp is all wrong. I went 35 minutes at 325 and when I took it out it was way underdone. I tested it at 30 min and 35 min with a toothpick and knew it was undercooked but I heeded the warning about the over cooking it. (And yes, I used a thin square metal pan, not glass).
I might test again with a hotter or longer cook time. I also wonder if upping the flour content could be beneficial to getting the brownie to firm up. I also used volume measures which are unreliable, could try again with weights.
We’ll see.
Hi Ben! Do you have an oven thermometer? Everyone’s ovens are different (mine takes an additional 15 minutes after beeping that it’s ready for it to actually be at the correct temp), and I’m wondering if your temperature may be a bit off. I’m glad to hear you used a metal baking pan. I highly recommend also using a digital scale to measure the ingredients next time to ensure accuracy, especially with flour. Let me know how it goes!
They were not chewy, they ended up being too soft in the middle but too crumbly on the outside
Sorry to hear your brownies didn’t turn out correctly, Abigail! What kind of pan did you use, was it light or dark colored, glass or metal? Dark colored pans conduct heat far too aggressively and tend to bake the edges up more quickly and dry them out before the center is fully baked. Please check out our tips in the pink tip box above the recipe for more details. I hope you give this recipe another try!
Hands down one of the best brownies I ever made! They were insanely good and so easy to make! Definitely making another batch soon. Tessa you’re a genius!!
Hooray! So happy you loved them!
Wow, another winner! Cornstarch, who knew? My husband likes these so much, I have to bake some cupcakes to lure him away. He works hard, but i adore these brownies!!
haha love it! Sounds like a double batch may be needed next time 🙂
Me, my family, and my friends all agree these are the best brownies we have ever made/had! Thanks so much for the recipe!
Amazing! So glad to hear that 🙂