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 a couple of the 1,000+ 5-star reviews for these best homemade brownies:
Best chocolate brownies ever. Easy to make. I added pecans to mine and we just love them.
I made these and they were soooo chewy. Definitely the chewiest and crackliest homemade brownies I’ve ever made. Great recipe!
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.
Ingredient Notes for Success
Butter and Oil: Melted butter plus oil provides the best taste and texture. This is key!! You can use any neutral flavored oil that’s liquid at room temperature (such as vegetable, canola, avocado, etc.). Make sure your oil is fresh to avoid any off flavors.
Sugar: White/granulated sugar will dissolve more easily into the batter than brown sugar, helping to produce that shiny crust on top. More important notes on sugar below in the Sprinkle of Science section.
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.
Eggs: Two whole eggs plus an egg yolk for extra chewiness and richness. I never worry about bringing my eggs to room temp for this recipe, and it always turns out perfectly.
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.
Cornstarch (secret ingredient!): Cornstarch mimics the texture of box mix brownies, creating thicker, chewier brownies with a nice shiny crackly top. Don’t skip it if possible.
Stop Baking Brownies In Glass or Ceramic Pans!
Struggling with gummy, sunken, underbaked (even raw) or dry-edged brownies? Ditch the glass or ceramic pan and use a light-colored alumnized 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.
Sprinkle of Science (open me!)
If you want that crinkly, shiny thin crust on your brownies, don’t skip the chocolate chips! The key to that crust forming is getting enough dissolved sugar into your brownie batter. This can be tough to do consistently, so adding chocolate chips (which contain dissolved sugar already!) is a great shortcut. Learn more about that shiny brownie crust here.
I’ve done extensive experiments with the amount of sugar in this brownie recipe. The takeaway? Reducing sugar yields drier, crumblier brownies that stale quickly. It also prevents that shiny crust from developing on top.
Storing & Freezing Brownies
Serving: For best texture and taste, allow the brownies to cool to room temperature fully before slicing and serving. Easier said than done! But warm brownies will taste more sweet and won’t be as chewy in texture.
Room Temperature & Fridge: 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!
Freezer: 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 (don’t 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 you’re team cakey, don’t even bother with this recipe. It’ll 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 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.
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.
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 that’s 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 don’t 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 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.
Notes
More Brownies Recipes You’ll Love:
- Malted Brownies – made with brown butter!
- Toffee Brownies – use store-bought or homemade toffee bits!
- Brookies – cookies + brownies combined!
- Copycat Cosmic Brownies – ultimate nostalgia!
- Oreo Brownies – tastes like an Oreo, but better!
This recipe was originally published in 2017 and has been updated with additional baking tips and new photos. Recipe photos by Joanie Simon.
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.