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.
Absolutely delicious! Lived up to the name for sure. Thanks for another great recipe.
Yay! Glad to hear it 🙂
Quick Q: have you ever tried making these into mini cupcakes? And if so, did you use a liner?
WOW. Just wow. Loved these so much.. Hubby had a craving for brownies one night, I luckily tried this recipe and now I AM HOOKED on them and her website!! They are so moist, SO deep in chocolate flavour, yet not too sweet..This girl is a baking GOD and this is the baking bible. Thank you!!
Oh my goodness, Kristyn! Your comment made my day! Thank you so much for taking the time to share. I’m thrilled you enjoyed the recipe xo
This recipe is absolute perfection! Thank you so much! They’re so rich and fudgey but somehow beautiful textured and not too too dense. I heated the vegetable oil to bloom the cocoa powder before I added it to the wet ingredients, and added some instant coffee granules as well for even deeper chocolate flavor. These didn’t not disappoint. I will never use another recipe again!
Hey Tessa, we live in Europe and have access to quality Dutch Process Cocoa, like Bensdorf. I notice your recipes say good quality cocoa powder and this recipe specifically says that you used Hershey’s Dark. I was wondering if most (and possibly which) of the recipes you use are with dark or regular cocoa. I was told that switching between the two chocolates changes the baking powder and baking soda additions for alkalinity. Thanks! Annie
My mother wanted to make boxed brownies for a family get together and it took a lot of convincing to get her to try yet another brownie recipe. I ultimately chose your recipe because it didnt call for melted chocolate. I was so worried they wouldnt turn out. I would never hear the end of it from my mother. Not only did they turn out, they were amazing! They were chewy and fudgy and everything a brownie should be. They were the perfect sweetness. I followed the recipe exactly but I did bake it in a glass pan so it did take longer to bake but they were still so moist. My mother said they were better than boxed brownies and this is our go to recipe from now on. Thank you for the great recipe!
Yay, Sarah!! That’s so wonderful to hear. Thanks so much for sharing xo
Hey Tessa, these are the best brownies ever. Thank u so much for sharing this u r a legend! This mite be a silly question but there it goes: If I wanted to double the recipe how long would I leave them in the oven for? Thank u
Love love love!! I followed the recipe but added heath bits in the mix instead of chocolate chips and baked in a 9×13 pan, a couple of mins before they were done I topped with more Heath bits and they were delicious!
Needless to say they did not last long
Ayy, these brownies are lit af. No joke this is now my go-to brownie recipe. The combination of butter and oil in the batter is everything. I’ve been making them with Dutch-processed cocoa powder simply because that’s what I have around the kitchen mostly.
Yay! Glad you like them 🙂
Hello, can the cocoa powder be regular or dutch? I made them once with Hershey unsweetened but I am from Canada and the best cocoa I have in stock is a dutch process. Thanks
Great recipe. I made these with Andes baking pieces. YUM. Thanks for another great recipe.
Loved making these, just the recipes I’d been looking for. Every other brownie recipe I’ve tried has been too cakey but these are perfect
Hi Tessa ,
Am confused step of putting granulated sugar, you mean that the butter must be melted first and put sugar later and mixed till the sugar is melted also. And other steps followed as suggestions . Thanks in advance for your replies 🙂