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.
These brownies were super easy and quick to make, and they were wonderful; I will absolutely make them again. I enjoy and appreciate that Tessa shares tips, and backs them up with photos (e.g. glass pan vs. metal pan) to illustrate the point. I love this website and have recommended it to others.
these are really good. I tried 3 other recipes and these are the best.
thanks
I haven’t made them yet but will definitely be trying it later this week. I am encouraged by Tessa’s enthusiasm and I love reading her comments, all the tips she shares, and the science behind all of it. Thank you for being so generous with your time, your talent, and your knowledge.
We can’t wait to hear what you think of these brownies, Angie! 🙂
These make huge wonderful chewy brownies. I loved them. prefect amount of crispy on outside and moist in middle.
I’ve used this recipe for years. My son in law and grandkids LOVE it. Thank you so much. I’ve tweaked it very little and they’re still great. I will now buy a metal pan and see if it truly makes a difference in the height. We live in Texas and humidity plays a huge roll in ALL my baking (ugh).
so we started making them but they are a sort of cakepops texture is that normal
Hi there! I’m sorry, but I’m not sure exactly what you mean by ‘cake pops’ texture – but these brownies should be a little fudgy and perfectly chewy. How did 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, resulting in a totally different texture. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time. Be sure to check out all the tips and information Tessa has packed into the pink tip box (above the recipe) for more details. Happy baking 🙂
These were so good, but mine didn’t come out very chewy. I followed the recipe to the letter and even used a scale to weigh all ingredients, and the top was shiny and crackly but the brownies themselves were more cakey than chewy.
Hi Melissa! I’m sorry to hear that these brownies didn’t turn out as they should. Did you bake these in a light-colored metal pan? Glass pans can drastically change the texture of brownies. Did you use large eggs (56 grams in shell)? Different sized eggs can also impact the outcome of your baking greatly. What type of cocoa powder did you use? Some brands contain lower percentages of fat, and the higher the fat content, the better the texture and flavor. I recommend reading through all the tips and info Tessa has in the pink tip box above the recipe, for more info. I hope you give these brownies another try sometime – they really are so good! Happy baking 🙂
Do you let the melted butter/sugar mixture cool at all before adding the eggs? I’m a little worried about getting cooked egg pieces! Also, just curious, why do you add the sugar before microwaving? Thanks!
Hi Emily! You don’t need to wait for your butter/sugar to cool because we’re using cold eggs, so that will bring the temperature down quickly – but you can wait a few minutes before adding the eggs if you’re worried. You want to heat the butter and sugar together because this separates the butter’s water from its fat, and the water then goes on to dissolve the sugar slightly. When eggs are then added, the sugar further dissolves in the moisture that exists in the egg whites. Finally, during baking, this liquid sugar makes its way to the top crust, forming a beautifully crackly, shiny crust. I hope this helps! Happy baking!
Do you have a duck egg ratio?
Hi Rae! Typically, large chicken eggs in the US weigh about 56 grams in shell, or 50 grams out of shell (about 18.6 grams for the yolk) so you will need to weigh your duck eggs to ensure you have the correct weight of eggs. I hope this helps! Happy baking 🙂
I consider myself a brownie connoisseur. I have been baking them for the past 40 some years, and have 30+ different brownie recipes in my permanent collection. I tried these after reading Tessa’s e mail. Only 1 or 2 recipes in my permanent file call for oil rather than butter, and not one has as great a ratio of cocoa to total batter. Tessa does a great job of explaining the science behind each of her little tweaks. My final assessment is that this is as good as a brownie gets. You can trick brownies up with cream cheese, peanut butter, avocado, etc etc. For basic brownies, this recipe cannot be beat.
So glad these brownies were a hit for you, Mike! 🙂
These were okay taste wise, a bit too sweet for my liking. I was disappointed in the amount of chewiness, it wasn’t nearly as much as I was wanting, and more cakey. It had the crinkle top but I was really looking for a dense, very chewy brownie. So I was disappointed:(.
Hi Kiran! I’m sorry to hear that these brownies didn’t turn out as they should. They shouldn’t be cakey at all, and be perfectly chewy. It sounds like you may have accidentally added too much flour. 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. Were the brownies also baked in a metal pan? Using glass can be detrimental to the texture of the brownies, as Tessa explains in the pink tip box above the recipe, and in greater detail in this article here. As for the sweetness, I recommend using a darker or even bittersweet chocolate chip next time, to help offset the sweetness further. I hope this helps, and I hope you give these brownies another try – they really are amazing! Happy baking 🙂
I made these today with a little bit of change. I used 2 tsp of vanilla bean paste and instant espresso. I also added about 1/2 cup of milk, and increased the cocoa powder to 1 cup. These are great cake style brownies, and they will be my go to brownies from now on.