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slices of brownies with ultra shiny, crinkly crust, with some slices turned slightly to show their thick, chewy, fudgy interior.
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Best Ever Chewy Brownies

My BEST Ever Chewy Brownies are just as chewy as boxed brownies but with better chocolate flavor. One bowl recipe, ready in less than 1 hour. I've made this recipe over 200 times (no joke!).
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 large or 16 small brownies
Author Tessa Arias

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. This helps produce a shiny crust on top. 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.

Video

Notes

*I recommend using Dutch-processed cocoa powder, but natural unsweetened cocoa powder will work just fine too (1:1 swap). Do not use cacao powder, otherwise your brownies may be bitter. Learn more about the differences between Natural Cocoa Powder and Dutch-Processed Cocoa Powders here.
**If you skip the chocolate chips, your brownies will be shorter in height and you may not end up with a shiny crust on top.
***I do not recommend using a glass or ceramic pan to bake these brownies. If that's all you have, you'll need to increase the baking time anywhere from 5-10 minutes. Learn more about Glass vs. Metal Baking Pans here.
To double this recipe, use a 9x13 pan, adding a few minutes to the baking time.

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