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.
Great recipe!! Brownies are delicious. Can they be frozen?
Yes, you can freeze these! After making and cooling the brownies completely, cut into squares and wrap each square separately in plastic wrap and place in an airtight container. To thaw, let come to room temperature on the counter, though brownies also taste delicious frozen! Feel free to cut into mini squares and add to ice cream as another option! 🙂
Can we substitute the sugar all or part of it with brown sugar?
Hi Azalea! We do not recommend replacing the granulated sugar with brown sugar. Tessa explains why in the pink tip box above the recipe 🙂
I followed this recipe exactly, in 1/2 hour at 325 they were still runny in the middle. I put them back in for 15 more minutes and they were still raw in the center. I do believe putting foil in the pan is why. I will try the recipe again without the foil.
Hi Susan! Sorry to hear you experienced issues with this recipe! The foil and cooking spray is necessary in this recipe to ensure that your brownies don’t stick to the pan. What kind of pan and size of pan did you use? Darker metal pans will dry out the brownie edges, often before the center can cook through. Glass or ceramic baking pans take longer, and the texture may become more gummy. If you only have glass or ceramic pans, you will need to add 10-15 more minutes to the baking time. I’d also recommend getting an oven thermometer if you don’t have one to ensure that your oven is at the correct temperature when baking. Tessa actually details all of this (and includes a link to her favorite oven thermometer) in the pink tip box above the recipe. I definitely hope that you give this recipe another try, these brownies are my all-time favorite, and I’d love for you to enjoy them the way they’re meant to be! Please let me know how your next attempt goes 🙂
Yes I have made this many times and my kids love it! That shiny layer on top gives me the high! I have a request though… do you think you can experiment this same recipe with biscoff and share with us?
So happy this recipe is such a hit with your family, Azalea! We haven’t experimented with biscoff in these brownies yet, but feel free to! You could always try swirling some into the batter, it sounds delicious! Let us know how it goes if you give it a try 🙂
The flavour was okay but the brownies didn’t coke out chewy 🙁
Sorry to hear that, Maple! How did they turn out, more dry and cakey? If so, check out our tips in the pink box above the recipe on how to measure your flour accurately, in case you didn’t use a digital scale to measure your ingredients. We’d love for you to try this recipe again!
You meant you added biscoff into batter and mixed in or did you just dribble on top and bake?
I just made them and I doubled the recipe, took about 12 extra minutes of cooking. These are delicious!! And very easy to make 🙂
Glad you enjoyed them!
Can you substitute avocado oil for vegetable oil?
Thanks,
Maureen
Hi Maureen! We haven’t tried that, but it should be fine! Let us know what you think of this recipe when you give it a try 🙂
I LOVE this recipe. I make it all the time, it’s the best cocoa-based one out there.
I just had to pop on here and share this story from my most recent batch — I baked some off last night and cut myself a square to eat while I set out on my afternoon walk. As soon as I stepped outside, a big gust of wind came along and quite literally blew the tissue-thin top layer right off of the brownie LOL
Long story short – if you like your brownies to have that shiny, crinkly, super-thin top, look no further!!!
HAHAHA that’s amazing!! Such a sad story to lose out on enjoying your delicious top layer but also a happy one that you achieved the perfect crust! Thanks for sharing 🙂
Can you omit the baking soda?
Hi Aisha! We add 1/8 tsp of baking soda to help achieve a nice thick texture to these brownies, we wouldn’t recommend omitting.
so good!!!
These were amazing!
It turned out great. Took a little extra time in my oven, but that’s typical for my oven. Incredibly rich and very delicious. This recipe is a keeper!
So glad you enjoyed these brownies!