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 made these brownies last week. I liked them but my family not so much. They said it was too fudgy. I used a 9×9 pan as well didn’t change anything. By the second and third day I liked them and I called my sister to try. She agreed they were much better the following day. I’ll try less chips next time I make to make it less fudgy. Thank you for sharing.
Love this recipe so much!!! really delicious and surprisingly simple
Would it be possible to start including the calorie per portion in the recipes by any chance I calculate it sometimes to help me get an idea of my calorie intake for the day, for example with the ingredients I used, per piece, this recipe is 414 kcals
Hi Christina! We’re so glad to hear that you enjoy Tessa’s chewy brownie recipe! We don’t have nutritional information for our recipes, as we believe that dessert should be an indulgence! Feel free to keep track of your calorie intake with an app or nutrition calculator you should be able to find online 🙂
I really appreciate all your comments on the science behind specific ingredients! I’m curious about stoneware pans vs the metal? Also, I need to make ahead for a large party, I was hoping to make and freeze, the only other option is a day ahead, but I’ve already got a lot of other things planned to do.
Hi Michelle! Yes, you can absolutely make these brownies ahead! Wrap individual slices (or the entire uncut slab) very well in plastic wrap, and then inside a ziptop bag or airtight container and freeze for up to a month. 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 cold.
As for your stoneware question, Tessa doesn’t prefer to use stoneware for baking. Light-colored metal conducts heat so well, without drying out the edges – learn more about that here!
Let us know what you think of these brownies once you have given then a try! Happy baking!
worked out brilliant for me i always buy box as so many are dry but this is great, ild prefer them a little more chewy though what would i need to add more of to get a more chewy texture please xx
I just mage these for my husband and they came out great! thank you!
Made this recipe on a Sunday, the whole batch of brownies were gone by Monday! Another batch coming up!
I’ve been looking for a good fudgey, slightly chewy and soft brownie recipe that also doesn’t get hard around the edges, and I’ve finally found it!!!
Thank you for sharing, this is my now go-to brownie recipe that I can whip up in under an hour!!!!
Tessa, if I wanted to make these brownies in a 9 x 13 and make them twice as thick (4 x the recipe) how would you recommend baking them or have you tried?
Hi Suzanne! I’m sorry but we haven’t tried that, so we can’t say for sure! Let us know how it goes if you give that a try 🙂
Not sweet, has a very cocoa powder taste, I did not care for that. Also, not chewy as I understand chewy brownies to be. I would not make these again.
Hi Ng! I’m sorry to hear that these brownies didn’t turn out as they should! They should be perfectly balanced, sweetness-wise, chewy, and not have an overbearing cocoa powder taste. I wonder what type of cocoa powder you used? Darker cocoa powders with a low fat percentage can be drying and leave the brownies with an unpleasant flavor and a dry texture. Check out this article, all about cocoa powders! Also, 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. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time. I hope something here helps, and I hope you do try these brownies again sometime – they really are delicious! Happy baking 🙂
On my second batch today.
Keeper! I love how non fussy this recipe this is!
Can make brownies with little mess and little prep time
Whooo!!! And so delicious
Thanks so much!
Delicious!!
Hi! I’m planning on making this brownie, but I don’t have a metal 8×8 baking tray. Can I use an aluminium disposable baking tray (8×8)? Thank you! 🙂
Hi Jo! We haven’t tried that, but it should work okay – just be sure to read over Tessa’s tips in the pink tip box (above the recipe) so you’re totally aware of what you’re looking for, to know when these are done 🙂 Let us know what you think once you’ve given these a try!
Hi Kiersten, thanks for the answer! The aluminium disposable baking tray worked well, I baked the brownie for exactly 30min and it turned out delicious!!! I will definitely keep this recipie saved 🙂
Hi Tessa,
Can I sub granulated sugar with caster sugar? That’s the only one I have now in the pantry and I am dying to bake this now
Thanks. D.
Hi Didi! We haven’t tried this recipe with caster sugar, so we can’t say for sure – but it should work fine! Let us know how it goes 🙂