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.
This is the recipe for perfect brownies.
I’ve been searching for a good chewy brownie recipe for a long time and this did not disappoint. I made a few tweaks. I browned my butter instead of just melting it and I also added a half teaspoon of espresso powder. It was so rich and flavorful. Thank you so much for sharing this.
THANK YOU!!!
This recipe is SOSOSOSO good! Wonderful! Delisioso
absolutely delicious recipe.. my mom love the chewy texture
This is great! Always a hit. Only complaint is that it dirties a lot of dishes. Overall amazing! Would make again! ⭐️⭐️⭐️⭐️⭐️
This is the least amount of dishes I’ve ever used baking anything. One bowl to mix, one pan that doesn’t get that dirty, and a couple of measuring cups.
I’m looking forward to trying this recipe, but I’m living abroad and do not have access to a good, flavorless vegetable oil. Would it be possible to substitute butter instead, or would that make the brownie less chewy?
Hi Karen! That is not an easy swap, unfortunately. You can learn more about the differences between the two here! Any flavorless oil should work if you can’t find a vegetable oil. Let us know how it goes! 🙂
My husband loves those, they outdone the previous recipe, which I didn’t think was possible. Love your side by side comparisons and explanation of how different ingredients affect the outcome, hats off to you!
Hi Anna! So glad you and your husband love these brownies so much! So glad you also enjoyed Tessa’s terrific tips and science of baking information, too! 🙂
Gorgeous and tasty brownies! 🙂 Using generic ingredients, how many calories would you estimate is in one serving?
Hi Amy! I’m so glad to hear that you enjoy these brownies! We don’t have nutritional information for our recipes, as we believe that dessert should be an indulgence! You should be able to find a nutritional calculator online to assist with this, if you wish! 🙂
can this recipe be doubled for a 13×9 baking pan? thanks. looks super delicious.
Hi LuAnn! You sure can! You can bake for the same amount of time in the 9×13-inch pan. You may need to add a few minutes to the bake time if your oven runs a little cold, or depending on the pan you’re using. Happy baking!
I made these brownies twice. The second time with 10% less sugar. The brownies had a nice smooth top from the corn starch. It was easy to make and easy clean up. The brownies were really rich and not as chewy as boxed brownies. And with10% less sugar, it was still too sweet. I used Ghiradelli Semi Sweet Chocolate Chips. If I make these again, I would use Ghiradelli’s 60% which is less sweet.
Hi Leilani! I was going to suggest a darker/bittersweet chocolate chip to counteract the sweetness, but you’re way ahead of me 😉 You can also try using a darker cocoa powder, and even adding a little espresso powder (if you like coffee) to play up the bitter tones, without messing with the chemistry of the recipe! Happy baking 🙂
Absolutely LOVE this recipe, I only make this recipe for special occasions. If not, I find myself devouring it all on my own. Thanks for posting!
Quick question, any recommendations on how to make it a touch sweeter? I was thinking of increasing sugar by a 1/4 cup, not sure if that’s a good idea.
Hi Michelle! I’m so glad you enjoy these brownies so much! We haven’t tried increasing the sugar of these brownies, but feel free to give it a try! It may take some experimenting, but it should be fun to figure out your preferred sweetness level! If you’re not up for experimentation right now, you can always swap in a sweeter chocolate chip (such as milk chocolate or even white chocolate chips) inside the brownies, and you can also add a frosting, icing or ganache to the top once they’ve cooled, if you’d like – that will definitely kick up the sweetness level, without having to experiment 🙂 Let us know how it goes! Happy baking 🙂
These are literally the best brownies I have ever eaten. Follow the recipe exactly and they will come out perfect!