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!
This post may contain affiliate links. Read our disclosure policy.
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.
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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.
Followed recipe to the “T” and it didn’t even cook in the middle… had to cook much longer and even at that still uncooked… why!? It tasted amazing though
Hi Elle! I’m sorry to hear that these brownies didn’t work out as they should for you! I have a couple thoughts as to why this might be:
– How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here!
– What type of pan did you use to bake the brownies? Glass vs metal pans can make a big difference on the baked result, as Tessa shows in the pink tip box, above the recipe. More info on this in Tessa’s article here.
I hope something here helped, Elle, and I hope you give these brownies another try sometime! They really are delicious! 🙂
These are THE BEST. Searching for a brownie recipe is over. And thanks for the tip about what kind of pan to use.
Best ever brownies! I made these and they turned out exactly as said. I only used one cup sugar and 1/2 cup cocoa powder.
The flavor is very good. I’m bummed as I followed the instructions exactly, except for adding chocolate chips. When I took them out of the oven, they looked nice. After letting them cool, they caved in.The edges were nice and chewy but most of the brownie didn’t cook through properly. Most of the brownie is soggy like the batter was raw. I wish I baked them longer without trusting the tip on here that told me to take them out no matter what. I used a metal pan and baked for 30 min. I allowed to cool at room temperature. My oven tends to run hotter than ones I’ve had in the past. I’m thinking of trying again with adding maybe 15 more minutes to the bake time or however it takes to pass the toothpick test. I would like to say the flavor itself was 5 stars. The bake time isn’t quite right and I feel I’m unable to rate the texture properly until I make a batch that bakes through properly. With these changes, I’m sure the whole recipe can be a 5 star recipe.
Hi there! I’m sorry to hear that your brownies didn’t turn out as they should! It definitely sounds like your brownies were slightly underbaked. The 30 minutes in the oven is definitely recommended, but for that to be accurate, your oven temperature needs to first be accurate. Most ovens are lying to us when they tell us they’re at the specified temp! Check out Tessa’s article here about ovens, full of tips!! If you don’t have an oven thermometer to ensure your oven is at the temperature it says it is, invest in one now! They are inexpensive and really help your baking so much! This oven thermometer is one of Tessa’s favorites. I also would only recommend adding a few minutes to the bake time next time, as 15 minutes will be too much. I also recommend trying the chocolate chips in there, too 🙂 I hope this helps! Let us know if you give these brownies another try!
These tasted amazing. I’ve made them three times. The first was 8×8” in a light metal pan and they were perfect after 30 mins. The last two times were in a dark metal pan and 9×13. Very undercooked after 30mins. Mine needed 45 mins for batter to not be wet. I’m going to try again with new light metal 9×13.
These truly are the BEST brownies I’ve ever had, let alone baked! I love chewy, texture-y things, and this was exactly that. I will never use another recipe.
Hi!
Is it possible for me to double the batch of brownies? And would you recommend a 9 x 13 pan?
Thanks!
Hi Larissa! Yes, you can double this recipe for a 9×13-inch pan and just bake for the same amount of time. Be sure to read through all Tessa’s tips and tricks in the pink tip box, above the recipe, for more info! 🙂 Happy baking!
Hi there! This recipe is perfect with consistency and texture. I felt they taste a little chalky so I’m wondering if I did something wrong. Any suggestions? I will say that I did not weigh the flour. The flavor is good just a little chalky.
Hi Leticia! It definitely sounds like too much flour was added – that’s most likely why you found them a little chalky. We highly recommend weighing your ingredients, or using the spoon-and-level method if you don’t have a kitchen scale, for best accuracy. Read more about that here! So glad you still enjoyed these brownies! 🙂
I made this for my husbands birthday yesterday and took them to the restaurant we had dinner at. Our whole family absolutely loved them. As did I. I used a Pyrex 8×8 and parchment paper. They did fall apart somewhat when putting the cut brownies on the serving plate. Any suggestions for my next attempt? Thank you!
Hi Dollirae! We are so glad to hear that you and your family enjoyed these brownies so much! As for your brownies falling apart, there are a couple reasons this may be happening. Firstly, baking in a glass pan can cause some issues. Read more about that here! Also, this article on how to best slice brownies may help too! I hope that helps! Happy baking 🙂
hello I was wondering how do I make the recipe but for people of 12
Hi Rosalinda! Check out the pink tip box above the recipe for tips on doubling this recipe 🙂
I will start by saying this is the first batch of homemade brownies I’ve ever made and they were good.
Cook time was longer than recipe called for but I used a 8 inch cast iron so that may have been why. The batter was just a little thick in the pan.
The end result was good but a little on the bitter side for our liking. I’m wondering how to make them a bit sweeter without changing the texture as it was perfect.
Hi Brittany! I’m glad you enjoyed these brownies – and well done for baking your first batch!! A cast iron pan is not ideal for baking brownies, unfortunately, so that would definitely be the reason for your center not fully baking. This is Tessa’s favorite pan – we all use this pan constantly and love it!! As for the bitterness you mentioned, I would recommend trying a different brand of cocoa powder, and maybe using a lighter chocolate chip (even a milk chocolate chip) to mix in – this way, the texture of the brownie is unchanged, but the sweetness is kicked up a little from the mix-ins 🙂 I hope that helps! Happy baking 🙂
Hi there. I just want to find out, when I mix the batter with the spatula, must I mix it a lot or just until it is combined? The reason I’m asking is because I read it can be bad to overmix brownie batter. Another question I have is, I couldn’t find unsalted butter in store yesterday, I bought the salted butter, should I omit the salt in the recipe then or just make it less than 1/4 tsp? Like maybe make it just a pinch.? Please let me know. Thank you
Hi Janke! Mix the ingredients until just combined. Overmixing will result in tough brownies! As for your butter, the reason we recommend unsalted butter is because all butter brands contain different levels of salt, so you can never be sure how salty your end result will be! So this is a tough question to answer. If you like your baking a little heavier on the salt, you can still add 1/8 teaspoon of salt. If not, I would recommend skipping the salt entirely. Let us know what you think of these brownies once you have tried them! Happy baking 🙂
Hi, I would like to know if I can freeze the brownies and how is the best way to freeze them. If not, can I freeze the battle? Thanks, Sandra
Hi Sandra! Yes, you can absolutely freeze these brownies! Wrap individual slices, or the entire uncut slab, very well in plastic wrap, and then inside a ziptop bag or airtight container. Thaw overnight in the fridge before serving! Bonus tip: these are even better when cold, because they are extra extra fudgy when cold!! You can also make the batter for these brownies 24 hours ahead. Prep as the recipe states, pour the batter into the prepared tin, and cover well with plastic wrap and refrigerate until ready to bake. You can bake straight from the fridge (assuming you’re using a metal pan, so it won’t shatter!) and you may just have to bake a few minutes longer than the recipe states, to account for the batter being so cold. We haven’t tried freezing the batter, so I can’t say for sure how that would go. Let us know what you think of these brownies once you have given then a try! 🙂 Happy baking!