Why You’ll Love This Recipe
If you’re anything like me, you’re always on the hunt for the perfect Chewy Brownies—dense, rich, chocolatey, and just the right amount of gooey in the center.
This go-to recipe checks all those boxes, and better yet, it’s fast, foolproof, and satisfying.
Whether you’re baking for a crowd or simply craving an indulgent treat, these Chewy Brownies will absolutely win hearts.
there! Just a heads up, this post might include affiliate links. You can check out our disclosure policy for more details.
These Chewy Brownies are my absolute favorite when I need a fast and simple dessert that everyone will love. Honestly, I’ve whipped these up more than 100 times. They’re simply the best!
YOU CAN SEE ALSO : RED VELVET BROWNIES
lovely folks at The Kitchn couldn’t stop praising how quick and simple this recipe is! Even the experts at Bon Appétit included it in their research to craft the ultimate chocolate brownie.
I’ve shared tons of brownie recipes over the years—more than 50, actually! There’s something for everyone.
FOLLOW ME IN PINTERST FOR NEW RECIPES
My Ultimate Brownies are rich, dense, and fud. If you’re a fan of a gorgeous crackly crust, then you’ll love my Brown Butter Brownies.
And for those who enjoy a playful twist, my Toffee Brownies, packed with fun mix-ins and flavors, are a must-try!Grab Your Free Brownie Cheatsheet!
Tired of lackluster brownies? Our cheat sheet has you covered! Discover essential tools, foolproof tips, and two irresistible recipes to help you bake the perfect brownies every time.
Best Ever Chewy Brownies
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 vegetable oil
- 3/4 cup 75 grams cocoa powder
- 1/2 cup 63 grams all-purpose flour, measured correctly
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 3/4 cup 128 grams semisweet chocolate chips
Instructions
Preheat & Prepare the Pan
- Preheat your oven to 325°F (163°C). Line an 8×8-inch light-colored metal baking pan with foil or parchment paper, allowing some overhang for easy removal. Lightly coat with nonstick cooking spray.
Melt Butter & Sugar
- In a microwave-safe bowl, combine the butter and granulated sugar. Microwave for about 1 minute, or until the butter is fully melted. Stir to blend the mixture.
Add Wet Ingredients
- Whisk in the eggs and egg yolk. Whisk vigorously for 1 full minute to create a glossy, smooth texture.
- Next, whisk in the vanilla extract, followed by the vegetable oil and unsweetened cocoa powder until well incorporated.
Incorporate Dry Ingredients
- Using a rubber spatula, gently fold in the all-purpose flour, cornstarch, and salt until no dry streaks remain. Be careful not to overmix.
Add Chocolate Chips
- Stir in the chocolate chips to distribute evenly throughout the batter.
Bake
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 30 minutes, or until the brownies are set and a cake tester or toothpick inserted into the center comes out with moist crumbs attached. Avoid overbaking.
Cool & Serve
- Allow the brownies to cool completely in the pan before lifting them out and slicing into squares.
🍫 Serving Tips:
- Warm = Gooey texture
- Room temperature = Perfectly chewy
- Chilled = Fudgy and dense
🧊 Storage:
- Store in an airtight container at room temperature for up to 3 days. For longer storage, keep in the fridge for up to 1 week or freeze for up to 3 months.
Notes
Nutrition Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Fat | 14g |
| Saturated Fat | 8g |
| Carbohydrates | 33g |
| Sugar | 24g |
| Protein | 3g |
| Fiber | 2g |
| Cholesterol | 50mg |
| Sodium | 120mg |
These brownies are truly special. Just take a look at one of the 1,000+ glowing 5-star reviews for these amazing homemade delights:
Our Readers Are Saying
I’ve been baking this recipe for around a year now and it’s an absolute breeze! Every time I make these brownies, I receive loads of compliments.
Struggling with gummy, collapsed, underbaked, or dry-edged brownies? Ditch the glass pan and use a light-colored metal baking pan instead. Learn more about the differences between Glass vs. Metal Baking Pans here.
How to Create Chewy Brownie Magic
The Cocoa
What makes these Chewy Brownies stand out is the perfect harmony of ingredients. From premium cocoa powder to the careful balance of sugar and fat, every element contributes to the signature chewiness that brownie lovers dream about.
I recommend using Dutch-processed cocoa powder for a deeper flavor and fudgier texture. Natural (aka unsweetened) cocoa will offer a milder chocolate flavor and a slightly drier but chewier texture. My favorite Dutch cocoa powder for brownies is Penzey’s or Guittard. 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–just keep in mind it will affect the sweetness of the brownies. You can also add 3/4 cup chopped walnuts or pecans in addition to the chocolate chips. Just don’t skip the chocolate chips entirely, as they’re key to achieving that shiny, crinkly crust on top of brownies. 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.
Sugar does more than just sweeten—it helps create that perfect shiny crust and moist, dense bite we crave in Chewy Brownies. When combined with the right fat and eggs, it ensures that irresistible fudgy texture every single time.
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.
Cornstarch in Brownies?
Cornstarch mimics the texture of box mix brownies, creating thicker, chewier brownies with a nice shiny crust. Don’t skip it if possible!
Avoid Leavening for Fudgy & Chewy Brownies
I prefer no baking soda or baking powder for rich, dense brownies that are not even remotely cakey.
Can I Double this Chewy Brownies 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.
Storing & Freezing Brownies
Keep your brownies in an airtight container, and they’ll stay delicious for up to 3 days at room temperature. Pop them in the fridge, and you can enjoy them for up to 5 days. As a bonus, they get even fudgier when chilled!
To freeze, simply wrap cooled whole slab or individual brownie slices in plastic wrap and place them in an airtight container. You can freeze them for up to three months. When you’re ready to enjoy, just thaw overnight in the fridge or leave them out for a couple of hours at room temperature before serving.
FQS
What if I don’t have cornstarch?
If you don’t have cornstarch on hand, you can substitute it with an equal amount of arrowroot powder or omit it altogether. However, keep in mind that the texture might not be as chewy as intended.
How can I make my brownies even fudgier?
To amp up the fudgy factor, reduce the baking time slightly. Check the brownies a few minutes earlier than the suggested time. They should have a slightly underbaked center when you take them out of the oven, as they will continue to cook from residual heat.
How do I know when my brownies are done?
The toothpick test is not the best method for brownies since a perfect brownie should have a moist center. Instead, look for the edges pulling away from the pan and a set but slightly gooey center. The middle should jiggle slightly when you move the pan.
NOW
Craving more foolproof dessert recipes like these Chewy Brownies? Check out our other top-rated treats that pair beautifully with a tall glass of milk or your favorite scoop of ice cream. Once you’ve tried these, you’ll never look at box brownies the same way again.