The BEST Chewy Brownies are just as chewy as boxed brownies but packed with so much more rich chocolate flavor. One bowl recipe, ready in less than 1 hour!
Disclaimer: This post may contain affiliate links, meaning I may get a small commission if you decide to make a purchase through my links at no cost to you.
These Chewy Brownies are my go-to recipe when you need a quick, easy, crowd-pleasing dessert.
The Recipe Rundown!!
Taste: The perfect balance of chocolate sweetness.
Texture: CHEWY, of course
Ease: Super easy. One bowl, no melting chocolate, and no electric mixer needed.
Pros: Better than boxed and almost as easy.
Cons: None.
I make this again? I make these ALL the time!
These brownies are special. They take the chewy texture of boxed mix brownies and add in so much more flavor, but are made just as quickly and easily!
Perfect for 4th of July and summer cookouts, birthdays, potlucks, and even Christmas, these Best Ever Chewy Brownies are sure to become your go-to recipe!
A little bit of Science!
Brownie Substitutions,
This Chewy Brownie recipe is written exactly as it is to yield a perfect chewy brownie. If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan, the results will NOT be the same. Feel free to add in nuts or any other mix-ins you like (more on this below).
Tips for The BEST Chewy Brownies:
Measure correctly. Too much flour or cocoa powder will yield dry, tough brownies that are not chewy. I recommend using a digital kitchen scale to avoid this.
If you don’t have a scale, use the spoon-and-level method to measure your flour and cocoa.
Use a light-colored metal pan. More on this below.
Do not overbake. At the end of the baking time, a tester should have moist crumbs attached. Carry-over cooking (the residual heat of the oven and pan) will continue to cook the brownies, so err on the side of underbaking if you like fudgy brownies.
Check your oven temperature with an oven thermometer. Many home ovens run cold (especially when they say they’ve just preheated), and some even run hot (which can dry out your brownies).
Allow brownies to cool before slicing and serving. A plastic picnic knife also works brilliantly for cutting clean slices. The brownies will be perfectly chewy only when cooled. Warm brownies will be more gooey and will taste sweeter.
Chill: If you love a chewy, fudgy brownie, or your brownies are a little gooier than you’d prefer, try chilling your brownies in an airtight container. This allows the brownies to solidify more for a super chewy, fudgy texture.
What Type of Cocoa Powder for Chewy Brownies?
These Chewy Brownies rely on cocoa powder for a rich chocolate flavor and chewy texture. Cocoa powder typically contributes more chocolate flavor than melted chocolate!
You can use Dutch-processed OR natural unsweetened cocoa powder, but I HIGHLY recommend sticking with Dutch-processed cocoa powder.
Dutch-processed cocoa creates a deeper chocolate flavor and richer, fudgier texture. It has a higher cocoa fat percentage than most grocery store natural cocoa powders, so it’ll offer more moisture and flavor. .
Natural cocoa powder will offer a milder and nostalgic chocolate flavor and a slightly drier but chewier texture.
What Type of Chocolate Chips for Chewy Brownies?
I prefer semi-sweet chocolate chips in Chewy Brownies, but feel free to use any chocolate chips you like – just note that this will alter the overall sweetness of the brownies. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies.
The Fat in Chewy Brownies
With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly.
In box mix brownies, the combination of saturated (solid) fats and unsaturated (liquid) fats creates that chewy texture. Boxed brownies have the saturated fat component covered, which is why you add oil (unsaturated fat) to the mix.
In these Chewy Brownies, I opted for a combination of melted butter and vegetable oil for the best marriage of taste and texture.
Make sure your vegetable oil is fresh to avoid any off flavors. You can also use avocado oil or any other neutral-flavored oil.
I do not recommend using olive oil or any other strongly flavored oils, as these will alter the flavor of the brownies.
When possible, use unsalted butter so you can fully control the level of saltiness.
The Sugar in Brownies
Don’t reduce the sugar in these brownies! Sugar does so much beyond providing sweetness. Reduced sugar brownies will become dry, crumbly, and will stale faster.
The Eggs in Chewy Brownies
These Chewy Brownies use two whole eggs plus an additional egg yolk. The protein and fat in the egg yolk help create extra chewiness and richness. Unlike many recipes, we use cold eggs instead of room temperature to prevent the brownies from doming and to increase moisture with a tighter crumb texture. Plus, it saves time!
The Flour in Chewy Brownies
We’re using all-purpose flour in these Chewy Brownies.
Cake flour makes these brownies too tender and light, and the recipe as written provides plenty of chewiness without the need for bread flour.
To make chewy AND fudgy brownies, we only need to use a little bit of flour. Too much flour will create brownies that are dry, cakey, or lose their chewiness.
I highly recommend using a digital kitchen scale to prevent accidental over measuring.
Note: If you live in a very humid environment or dislike any kind of greasiness, feel free to add an extra 2 tablespoons of flour to your brownie batter.
Leavener in Brownies
I prefer little to no chemical leavener (baking soda or baking powder) in brownies because I prefer rich, dense brownies that are not even remotely cakey. Since leaveners lift and give a lighter, airier texture to baked goods, we’re only using 1/8 teaspoon baking soda, for just enough leavening to get a nice thick texture. Feel free to omit the baking soda if using Dutch-processed cocoa powder.
Why is There Cornstarch in These Brownies?
Cornstarch is the secret ingredient that mimics the texture of box mix brownies. Don’t skip it!
1 tablespoon of cornstarch makes brownies thicker and chewier and improves the crust on top.
Can I Add Nuts to Chewy Brownies?
Yes! Feel free to add 3/4 cup chopped walnuts or pecans (or any other mix-in you like) in addition to the chocolate chips OR in place of the chocolate chips. Just note if you remove the chocolate chips, your crust on top may not be as shiny. For best flavor, try toasting the nuts on a baking tray at 350°F for about 6 to 8 minutes, stirring once. Cool before folding into your brownie batter.
The Best Pan for Baking Brownies
This brownie recipe uses an 8 by 8-inch metal baking pan. I HIGHLY recommend using a light-colored metal pan.
Dark metal pans will dry out the edges, often before the center can cook through.
I have not tried these brownies in a 9-inch pan. If that’s all you have, note that your bake time will be shorter, and it may change the texture of your brownies.
Do NOT use a glass pan! Glass or ceramic baking pans will take much longer to bake through, often causing the edges to dry out before the middle has a chance to bake through. The texture may become dry, gummy, or the brownies may not bake through properly.
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 vegetable oil
3/4 cup (75 grams) cocoa powder*
1/2 cup (63 grams) all-purpose flour
1 tablespoon cornstarch
1/8 teaspoon baking soda**
1/4 teaspoon 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, egg yolk, and vanilla. Stir in the oil and cocoa powder.
With a rubber spatula, stir in the flour, cornstarch, baking soda, 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.
Recipe Notes
*I recommend using Dutch-processed cocoa powder, but natural unsweetened cocoa powder will work just fine too.
**Feel free to omit the baking soda if using Dutch-processed cocoa powder.
***I do not recommend using a glass or ceramic pan to bake these brownies.
To double this recipe, use a 9×13 pan, adding a few minutes to the baking time.
How to Store Brownies
Store Chewy Brownies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled!
Can You Freeze Brownies?
Yes, these Chewy Brownies freeze beautifully! Wrap the cooled whole slab or individual slices of brownies in plastic wrap and place in an airtight container in the freezer for up to three months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.
Don't forget to follow me on Social media. You can follow me on Facebook, Instagram, and Pinterest for more pics and recipes. Don't forget if you make this please like, share and tag!