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!).
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.
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
As a trained chef, it surprises people to learn brownies are among my favorite things to bake at home. I don’t need something fancy, I need something satisfying and that chewy texture is where it’s at.
I have shared over 50 Brownie Recipes over the years. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are have a unique crunch.
But these brownies are my everyday go-to reicpe. 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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Tessa’s Tip
Struggling with gummy, collapsed, underbaked, or dry-edged brownies? Ditch the glass pan and use a light-colored metal baking pan instead. Learn more about the differences between Glass vs. Metal Baking Pans here.
Sprinkle of Science
How to Make Chewy Brownies
The Cocoa Powder
I recommend using Dutch-processed cocoa powder for a deeper flavor and fudgier texture. Natural (aka unsweetened) cocoa will offer a milder chocolate flavor and a slightly drier but chewier texture. My favorite Dutch cocoa powder for brownies is Penzey’s or Guittard. 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–just keep in mind it will affect the sweetness of the brownies. You can also add 3/4 cup chopped walnuts or pecans in addition to the chocolate chips. Just don’t skip the chocolate chips entirely, as they’re key to achieving that shiny, crinkly crust on top of brownies. 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 overmeasuring. 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 crust. Don’t skip it if possible!
Avoid Leavening for Fudgy & Chewy Brownies
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 Double this Chewy Brownies 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.
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 even more fudgy when they’re chilled!
To freeze, wrap the cooled whole slab or individual slices of brownies in plastic wrap inside an airtight container. Freeze for up to three months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.
Brownie Substitutions
This Chewy Brownie recipe is written to yield a perfect chewy brownie. Altering any ingredients will change the outcome. If you can’t use one of the ingredients listed, check out my extensive brownie recipe index for tons of other brownie options (including coconut oil brownies).
More Brownies Recipes You’ll Love:
- Malted Brownies – made with brown butter!
- Toffee Brownies
- Copycat Cosmic Brownies – ultimate nostalgia!
- Peanut Butter Stuffed Brownies
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
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
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.
I was craving chewy brownies, and these were so easy to make and have the best chewy edges. I have to control myself from eating the whole thing! I used half 70% dark choc chunks, and half butterscotch chips. Turned out perfect! Will be making again with walnuts.
So excited you loved this recipe, Sarah! 🙂
THE best brownies EVER! 🙂
OMG! I have never made brownies from scratch..I’m a box brownie fan….and…I’m not real good in the kitchen..I was craving chocolate so I googled chewy brownie recipe..thought this one sounded pretty easy..
Let me tell you…. I am eating one now…and they are absolutely delicious! I used Hershey Dark cocoa and sugar free dark chocolate chips as that was all I had. These are perfect! That crispy top and chewy inside… I will definitely be making these again! Thanks for such a great easy delicious recipe!!!!!
Hi Terri! I’m SO happy you loved this recipe! It’s one of my favourites, too 🙂 I hope you continue to explore our recipes and experiment further! Happy baking 🙂
I declare these the best brownies ever! I only had semi sweet chocolate chunks so I used those. Also, I ran out of Hershey’s cocoa powder and had to use some Dutch processed cocoa powder. So I probably had 1/4 cup Hershey’s cocoa powder and 1/2 Dutch cocoa powder. Amazing! I will definitely make these again and am excited to try the recipe as-is when I have the correct ingredients. I would 100% make with my “oops” substitutions again in a heartbeat!
Wow, these brownies are AMAZING, and I’ve made a LOT of brownies. Somehow, the combo of using both butter and oil gives it taste and moistness. The cornstarch and adding chocolate chips seems to gives it a more even structure. Most recipes call for baking powder but a pinch of baking soda was perfect to give it just a bit of rising without making it cakey. After cooling, refrigerating for 30 minutes helps to give nice clean cut edges to each piece. I left out the extra egg yolk. Baking time of 25 minutes in a parchment paper-lined metal pan was perfect! I did not use any cooking spray.
This was the BEST brownie recipe I have every made. The whole thing was literally gone in a day. Will make these again FOR SURE! Thanks so much for the recipe ❤️❤️
Hooray – so happy to hear that, Alyson!!!
Any high altitude tips?
Hi Rebecca! I’ve never baked at a higher altitude myself, but King Arthur Baking has an article here, which might help give you some pointers! I hope that helps!
– Kiersten @ HTH
If There were 5 more stars I’d give them to you. I have been a big fan of Duncan Hines Chewy Fudge Brownies for years as have all the people I give them to. I tried your Best Ever Chewy Brownies today and all I can say is “WOW”. As a kid I used to make the Cooked fudge from the recipe on the back of the Hershey’s Cocoa can. When I made your brownies today I used Hersey’s Cocoa and one of the things I loved about the brownies is that they have that fudge taste from my childhood but they are chewy brownies. Love, Love, Love them. I’m such a chocoholic as you probably have guessed and I plan to start trying lots more of your chocolate recipes. My two favs are cookies and chocolate. I have been a cake decorator, cookier, and confectionery Instructor for almost 50 years and they are wrong when they say that “you can’t teach an old dog new tricks.” It’s amazing what I’ve learned in a few months from your website, your magazine, and your cookbook. You are an amazing young lady and I’m looking forward to whatever you have to share in the future.
Sweetest Regards, Linda Butler
Thanks so much for your rave review, Linda! I’ll be sure to pass along your comment to Tessa, it’ll make her day! So happy you love this recipe 🙂
This was the first time I ever made non-box brownies…HEAVEN! I can’t stop eating them. My hubby said they’re the best brownies he’s ever had! I think I have to agree…next time I’ll make a double batch. I used EVOO because I don’t like the flavor of vegetable oil. I used 1/2 semi-sweet morsels & 1/2 semi-sweat chunks and baked for 34 minutes. They’re perfect, thank you for sharing!!
So happy to hear your brownies were such a hit! Thrilled that you tried this recipe over boxed brownies and loved them 🙂 Thanks for the comment!
Chocolate and easy! Soooo yummy!
Everyone raved best ever for sure. Used as base for mud hen brownies. I doubled receipt so cooking time obviously increased. Also let cool and sit over night. Hard, but I resisted
Amazing and so very chewy! Exactly what I was looking for. Thank you for this recipe. Only brownies I will now ever make.