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.
For some reason the page keeps on jumping up and down what makes it very frustrating to read your tips etc as well as the comments.Don’t think it is my computer since it is just your page that has the issue. Please look into this. The brownies are superb!! Thanks.
I was wondering if i can substitute the vegetable oil for canola oil, since thats the oinly type of oil i have. well is the one I use to cook with so thats what I have lol.
I love the chew and flavor of this brownie, but miss the crunchy top texture. I tried whipping the eggs and sugar to get the crunch, but the brownie itself probably has too much moisture to achieve that. Do you have any suggestions in making a chewy brownie with a crunchy top? I’ve made 4 different recipes this week already.
Have you tried my Ultimate Brownies? https://handletheheat.com/ultimate-brownies/
Can i substitute granulated sugar and corn starch with confectioners sugar?
No, I’d recommend making the recipe as written.
Was really hoping they would be chewy with the title and all the explanations. Was disappointed that they weren’t. The recipe makes a good fudgy brownie but not the chewy result I was after.
Thank you. I have been looking for a chewy brownie
I made these last night when that are perfect.
These are by far the best from scratch recipes I’ve made. However, after trying with several types of cocoa, I’ve found that the only acceptable one is Dutch process, then I leave out the baking soda. Upon looking at a box of brownies mix from Aldi today, I realized that their boxed brownie mix uses Dutch process cocoa, as well. I have made many many brownie recipes in search of one that my husband finds acceptable. He really loves your recipe (as long as I use DP cocoa), but today I made Aldi’s box mix and he tried one and said, “now THAT’S a brownie.” So, apparently, boxed brownies are still better (according to him, and that is the only opinion that makes a difference in my world). I don’t know why people think boxed mixes taste like chemicals, though. There are literally no chemicals or preservatives in them. The Aldi brand is “sugar, flour, cocoa processed with alkali (Dutch processed), corn starch, palm oil, salt. Literally no different than making from scratch. SO, that given, I’m now on a quest to make scratch brownies that my husband can not distinguish from boxed. I noticed, though, that the texture of the boxed mix doesn’t seem like it has granulated sugar, but maybe powdered? Do you know if it is possible to substitute powdered sugar and how it would affect the texture? I’m also curious about using a different saturated fat, perhaps shortening? Butter imparts a distinct richer flavor and since boxed uses palm oil, I’m thinking using shortening might get closer to the flavor of boxed? I thought about coconut oil, but I would be concerned about the lower melting point. Plus it’s more expensive, and since I”m already shelling out for DP cocoa, I want to keep the other ingredients as cheap as possible. I’m also thinking of eliminating the vanilla since that is not in boxed brownies, either.
Hi Tessa, I watched your video on Natural / Dutch processed cocoa. I see you are using Hersheys Special Dark in this brownie recipe. My question is since it is a combo of natural and dutch cocoas, which leavener would be your choice in other recipes using Special Dark if you want more lift (such as in cakes) baking powder or baking soda? And thanks for the very informative videos.
Just amazed that people are so thrilled with replicating the flavor of boxed brownie mix. The flavor of those tastes so fake I won’t eat them–sort of like chemicals morphing into additives morphing into pretend brownies. Was that a rant?? Sorry! Can’t wait to try simply for the texture and hopefully homemade brownie goodness.
I think it’s more about the chewy texture box mix brownies have that people love!
I tried this just now, it’s so delicious and easy and I think I found the kind of brownie i’ve been looking for. Thank you for sharing..
Just made these and doubled the recipe. Didn’t melt the butter but it was room temperature and very soft. I did beat it to death with the sugar to dissolve the sugar and followed the rest of the recipe without adding the chocolate chips. I used Trader’s Joe’s cocoa. My only problem had to do with pan size, because I used one of those brownie pans with the compartments and I filled it too high and put the rest of it in the usual 8×8 pan. Not a huge problem but I do have a lot of brownie crumbs. The 8×8 pan came out perfectly. For baking time, I just cooked them until done, and the 30 minutes was pretty close to how long I let them cook.
These brownies are freaking AWESOME. Bye-bye boxed mix!
By far the Best brownie recipe ever! Have repeated many many times! Wondering If possible to double the recipe and bake in a 10 x 10 in pan.
So pleased to hear that!! I’ve only doubled and baked in a 9×13-inch pan, not 10×10, so I’m not sure.