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.
These brownies are amazing! I didn’t have any chocolate chips, so I used 1/2 cup of chopped up walnuts instead. They turned out great!
So happy to hear that, Aman!!
Love the shiny crackly crust! These came out gooey for me, not chewy. Wondering if it’s the chocolate chips? I used a light metal 9×13 pan and doubled the recipe. I really want to achieve that chewy texture with crispy edges. Any tips on how to know when to know they are done? The toothpick came out clean but the texture in the middle was gooey when I cut them.
Also, can Cacao be replaced with Cocoa powder? Or will that change the flavor?
Hi Ashley! It sounds like your brownies were maybe slightly underdone. The chocolate chips help give that wonderful shiny crust, but they won’t make it gooey rather than chewy. You can take the temperature of the middle of your brownies if you’re ever unsure (this isn’t always the easiest because of the chocolate chips, but it will help!). The internal temperature of your brownies should be around 205°F. I also recommend checking out Tessa’s full article on achieving a shiny crust with brownies – there are a lot of great tips in there!
Also, to answer your question, we always recommend sticking with baking cocoa powder. Cacao powder absorbs more liquid than cocoa powder, and doesn’t carry the same flavor. It’s also more expensive, so it’s really not worth the switch.
I hope that helps! Feel free to reach out to us again if you have any further questions – we are always happy to help! 🙂
Hello!!!! I wanted to ask if I could use brown sugar instead of white? I’m sure it would make some sort of difference but I simply ran out of the white type- Could you please answer as soon as possible, thank you!!!
-Sincerly,
Blossom
Hi Blossom! As Tessa explains in the pink tip box above the recipe, this brownie recipe is formulated for maximum chewiness, with that desirable tissue-thin shiny crust! Brown sugar contains more moisture, so if you were to replace the entire quantity of sugar in these brownies with brown sugar, you suddenly have a lot more moisture – which sounds like a good thing, but it can wreak havoc for that lovely thin crust, and throw off the brownie texture, too. If brown sugar is all you have, feel free to experiment! If they don’t turn out so great, definitely try again once you get your hands on some regular white granulated sugar 🙂 Happy baking!!
These are some of the best brownies i have ever made! I have used other coaco powders and they were just as good! I used a metal pan and cook for 30 minutes and let’s it cool before then cut. They are so yummy and perfect!
Yay!! So excited to hear that you love these brownies so much, Jackie!!
This was my first Handle the Heat recipe of Tessa’s. My favourite part was how she described the purpose of each ingredient and how it all led to the perfect combination.
I didn’t have an 8”x8” baking pan so I used one for a bread loaf while making this recipe at my future mother-in-laws home. Now I understand why baking recipes are so precise.
The thickness definitely impacted the outcome. The beauty, however, was that they ended up ooey gooey soft and delicious in the middle with chewy edges.
I’ll try this recipe again to try and perfect it with the right pan the next time.
Hi Amanda!! I’m so happy to hear that these brownies were delicious, despite the baking pan sizing being off! I can’t wait to hear what you think when you get to try them again, with the right pan 😉 Happy baking!!
Hello Kiersten,
I ‘ve made and love this recipe, as I do of all of Tessa’s recipes. I just have one question. Do all of her brownie recipes freeze well?
Sweet Regards, Linda
Hi Linda!! Yes, all the brownies freeze well, unless otherwise stated in the pink tip box above the recipe (I’m thinking there might be one or two with marshmallows and other added ingredients that might get a bit weird if frozen!). This one, along with the vast majority of Tessa’s brownie recipes, freeze beautifully! You can freeze the entire pan in an airtight container (pro tip: frozen brownies slice up perfectly!). If you wish to slice and then freeze some of the slices, simply wrap each slice in plastic wrap and place inside an airtight container, or a ziptop bag, for up to a month. Thaw overnight in the fridge before serving. I hope that helps! Feel free to reach out anytime with any questions – we are always happy to help 🙂
Hi
1/3 cup oil, what is that in gram?
Hi Viva! We typically only list liquid ingredients in volume form because (unlike dry ingredients like flour), liquids contain no air to easily throw off the measurements! It also can vary depending on the type and brand of oil you use, but according to King Arthur, 1/3 cup of vegetable oil should be around 69 grams.
I made this recipe by weight and it was way too sugary sweet, the texture and chewy is there but that probably cause the sugar is nearly caramelized and it’s like a brownie candy.
Hi Kim! I’m sorry to hear these brownies didn’t turn out as you had hoped. I definitely think something went wrong here, unfortunately, as these brownies definitely shouldn’t have the texture or overly-sweet flavor you described! There are a few things that may be responsible for these brownies not working for you. Firstly, did you bake these brownies in a light-colored metal pan? We recommend this pan, but something similar will work too! Using a glass or ceramic pan will change the baking process, as these types of pans conduct heat differently and less evenly – which could be the reason your brownies had an odd caramelized sugar texture. Your oven also could be running too hot. Ovens are almost always lying to us about their real temperature! We recommend using an oven thermometer, to ensure accuracy, and make sure your baked goods are baking correctly! Tessa talks about the importance of oven temperature accuracy and using an oven thermometer, in this article here! Lastly, I see that you used a scale to weigh everything out, which is terrific, but since the sugar “caramelized”, it sounds like something could definitely be off. Perhaps something was accidentally doubled or skipped? The ingredients are very specifically measured in this recipe to give you a perfectly balanced, not too sweet, chewy and delicious brownie – and even missing something seemingly insignificant could change the chemistry of the recipe completely, resulting in a strange or overly sweet end result.
I hope something here helped! Please feel free to reach back out if you have any further questions, or wish to troubleshoot any further! Happy baking 🙂
I made this today for the first time and they were SO GOOD!!! I was tempted to put the brownies back in for longer because they looked like they needed more time to me but I decided to listen to this recipe and I’m SO glad I took them out exactly at 30 min because they were perrrrrfect. Thank you!!
Hi Sharon! I’m so glad to hear that these brownies were perfect!! 🙂
My first every brownie and got rave reviews! Thank you, Tessa!! I really enjoy the science and the explanations too!
I have 3 questions:
1. Would it make a difference to the crust if the chocolate chips are replaced entirely by a chocolate bar?
2. I would like my brownie just a wee bit less crumbly/ more structured. Any tips?
3. Would using dutched cocoa powder mean cutting the baking soda out of the recipe?
Here are some tiny deviations from the recipe: Instead of 128g of choc chips, I chopped up 45g of a dark chocolate bar and made up the rest with semisweet chocolate chips.
I used natural unsweetened Hersheys cocoa powder. I baked it 45 minutes in a hot and humidity climate (Singapore) for it to be cooked through,with moist crumbs clinging.
This recipe is a real keeper! Looking forward to the second bake now 🙂
Best regards,
Elaine
Hi Elaine! I’m so happy to hear that you loved these brownies so much!! To answer your questions:
1. That would be completely fine! You can use any type of chopped chocolate bar or chips to mix into the batter.
2. If the brownie was a little crumbly for you, I suspect it may have been slightly overbaked. Next time, try pulling them out of the oven a few minutes earlier! If using a light-colored metal pan, and your oven is definitely at the right temperature (more information on that here!), they should only need 30 minutes the be perfectly baked, fudgy, chewy, and not at all crumbly or dry.
3. We have not tried this recipe with Dutched cocoa powder, and the baking soda would not be activated by anything if you were to substitute Dutched for natural cocoa powder in this recipe. Dutched cocoa may also give you a lighter chocolate flavor that might not be as decadent in these brownies. Of course, feel free to experiment with using any variety you like, but check out Tessa’s full article where she discusses the differences between cocoa varieties, in this article here!
I hope this answers your questions! Feel free to respond for any further information or more assistance – we are always happy to help!! Happy baking! 🙂
I am wondering if these can be made ahead and frozen. Thank you!
Hi Tess! Actually, you can do both! These brownies are delicious the next day if you wish to bake ahead; or you can make the batter, pour it into the prepared pan, and let it sit, covered, in the fridge for up to 24 hours before baking! Alternatively, you can bake these and store the whole slab in an airtight container in the freezer for up to a month! Frozen brownies are also a dream to slice into perfect squares 😉 If you prefer to bake, cool, slice and then freeze just some of the brownies, we recommend wrapping each square in plastic wrap and then placing them inside an airtight container, to further prevent them from drying out in the freezer! I hope that helps! Happy baking 🙂
Make this if a dense brownie appeals to you. My children, in their 30s, say it’s the best dessert I’ve ever made. I panicked a bit when I took it out of the oven and it didn’t look done, but if you read all the advice on this prior to making it, your recipe will work. At first, it settled a fair amount in the middle and looked cracked, but then the sides settled, too, and it became deliciously dense. It slices up easily and these brownies got oohs and aahs from everyone!
Yay! So happy you and your family enjoyed these brownies so much, Eileen!!