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
โ
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.
very good, i like it so much
Your recipe is outstanding. I love to cook, but rarely try to bake anything. My first batch using your recipe turned out fantastic and I followed it to the letter. I’m wondering what your thoughts are on using Dutch-process cocoa powder or natural cocoa powder? I used Dutch-process (that’s what I had on hand) and wonder, if using natural cocoa would make any difference.
Thank you,
Dave
Hi Dave! So happy you love this recipe! Tessa actually wrote an article comparing Natural Cocoa vs. Dutch Process Cocoa Powder! Let me know if you have any other questions, I’m happy to help ๐
We had a late night craving for brownies and found this on pinterest! Very yummy! Will definitely remake in the future!
The Long family
Glad you enjoyed them!
I have made these 2xs before and love this recipe. Thank you so much for sharing. I have only one problemโฆ they sink in the middle. Is there anything I can do to sop this? Momma P
Glad you enjoyed them! If your brownies are sinking in the middle, that typically means that they’re either overbeaten or underbaked. It can also happen if your oven isnโt at the correct temperature. All ovens are different. My oven takes an additional 15 minutes after beeping that itโs ready for it to be at the correct temp. That additional 15 minutes makes a difference of 70ยฐF for me, so definitely get an oven thermometer if you donโt have one already to ensure that your oven bakes your brownies at the correct temp. Let me know if you have any other questions, and definitely let us know how it goes with your next bake ๐
How much longer should we cook the brownies if using a glass dish?
Hi Tanya! We don’t recommend using a glass baking pan for this recipe as the texture may become more gummy, but if you must, glass or ceramic pans typically take an additional 10-15 minutes. We recommend using a reflective metal baking pan instead. I hope that helps!
Hi thank you for the recipe.
Can I make this as individual sizes and bake in cupcake tins?
Thank you
Hi Sandi! We’ve not tried that ourselves, but other readers have with success! Let us know how it goes if you give it a try ๐
These are the best homemade brownies I’ve ever made! I’ve tried many recipes over the years and had never gotten the results I wanted. Finally, a top that turns out shiny and crinkly! Maybe it’s the cornstarch since this is the only recipe I’ve used containing this ingredient. Thanks so much for a fantastic recipe with helpful comparison photos and explanations.
So happy you loved this recipe, Sheri! You are right, cornstarch is one of our “secret” ingredients to help achieve that crust on top ๐
This recipe tasted really good. I was curious, is it possible to decrease the sugar & make it more chewy?
Hi there! So glad you enjoyed them ๐ This brownie recipe was written exactly the way it was for very specific reasons (you can see the baking science behind each ingredient in the pink box above the recipe). You are welcome to experiment with reducing the sugar on your own, but know that the results will not be the same. You may be interested in reading through our Ultimate Brownie Guide, where Tessa actually experimented with brownie ingredients and techniques. Good luck!
The flavor is amazing and Iโve made these 3 times. The problem Iโm having is it is really oily on the top. Iโm making the recipe without substitutions, but I am obviously doing something wrong. Please help! Thanks.
Hi Tara! Sorry you’re having issues with this recipe! I know so many bakers (myself included) worry about overmixing, but if your brownies are turning out oily on top, that’s typically due to not mixing the ingredients enough. Make sure when pouring in the oil (and cocoa powder) to whisk until completely combined. Please let me know how your next attempt goes!
I’ve been trying for about 6 years to find a brownie recipe that lived up to one brownie my husband and I shared at a bacon festival in Pennsylvania. I tried every one of king Arthur’s recipies, ive tried other bloggers whose recipies ive trusted before…They were all either too fudgy or too cakey. This one though? This one nailed it. Just perfect!!! Thank you thank you! It’s going in the book, husband approved. I bet it would pair super well with a jenis ice cream creation too
Yay!! So happy to hear that! And I’m sure it’d taste amazing with a scoop of Jeni’s Ice Cream, yum!
I have indeed made these brownies and they win the award for the best homemade brownies I have ever baked!! Simply incredible!!โค๏ธ
So happy to hear that, Lisa!
I made a HUGE mistake making these becauseโฆthey are DELICIOUS. The perfect brownie with just the right texture and chocolate. Definitely a new staple in my dessert recipes. ๐
haha YAY! So glad you loved them! Pro tip: cut up some of the “leftovers” and freeze them, then mix into ice cream for another delicious treat! ๐