Best Ever Chewy Brownies

Yield: 9 large or 16 small brownies

Prep Time: 15 minutes

Cook: 30 minutes

The BEST Chewy Brownies are just as chewy as the boxed brownies but packed with way more chocolate flavor. One bowl recipe made in less than 1 hour! Continue reading for my best chewy tips, baking science tidbits, and the full printable recipe!

Tessa's Recipe Rundown...

Taste: Just the right amount of chocolate and sweetness.
Texture: CHEWY, of course 🙂
Ease: Super easy. One bowl, no melting chocolate, and no electric mixer.
Appearance: You can just see how gooey and moist these are!
Pros: Better than boxed and almost as easy.
Cons: None.
I make this again? Absolutely.

I have shared a whole lot of brownie recipes over the years. Almost 40 to be exact!

Between all that brownie baking and completing my Ultimate Brownie Guide I’m pretty much your go-to brownie expert. Really, I should put that on my business card.

But what I realized in looking at all those brownie recipes is that I’ve never shared a CHEWY brownie recipe. Sure, my Ultimate Brownies have a good level of chewiness. But they’re also very rich and fudgy. So these Chewy Brownies have been a long time coming. If you love box mix brownies, you’ll love these both for their chewiness and for how easy they are. Much quicker and easier than my Ultimate Brownies!

I think if you read some of the comments below you’ll want to make this recipe ASAP. Just see what Susan said:

These are the BEST brownies ever! My husband says that in the 31 years we’ve been married and I’ve been baking these absolutely his favorite of all time.

Chewy Brownie Baking Tips

Let me explain exactly what makes these brownies so chewy and easy. You can skip this if you don’t care WHY these brownies are the way they are and you just want the printable recipe asap.

Chocolate

Unlike my Ultimate Brownies, which utilize two types of melted chocolate, these brownies get their main chocolate flavor from cocoa powder with chocolate chips stirred into the batter. Cocoa powder definitely yields a chewier brownie and has a flavor reminiscent of boxed brownies.

The photos on this post show what the brownies look like if you use regular unsweetened cocoa powder. In the video above, I used Hershey’s Special Dark cocoa powder. It gave the brownies an ultra dark chocolaty appearance with a little less sweetness. If you like your brownies less sweet, I’d recommend using the dark cocoa!

Feel free to use any kind of chocolate chips you want, but semisweet is my fave.

Fat

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 looking at what makes box mix brownies so chewy, it appears that the combination of saturated (solid) fats and unsaturated (liquid) fats is the winning answer. According to Cooks’ Illustrated, boxed brownies have the saturated fat component covered which is why you add oil (unsaturated) to the mix. 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 and use unsalted butter so you can fully control the level of saltiness.

Sugar

I stuck with granulated sugar here because although I love the taste of brown sugar, I didn’t want to add any more moisture (brown sugar contributes more moisture due to the molasses that’s added in) to these already very moist and rich brownies.

Eggs

2 large eggs is pretty standard for an 8 by 8-inch brownie recipe, but I just had to add in an egg yolk for the extra dose of chewiness and richness it gives. The protein and the fat in the egg yolk helps achieve those textures. We use cold eggs, instead of room temperature, to prevent the brownies from doming and to increase moisture with a tighter crumb texture.

Flour

All-purpose flour is the way to go here, cake flour makes these brownies way too tender and light. We can achieve enough chewiness without having to use bread flour, which can prevent an extra trip to the store for a lot of people. To make chewy fudgy brownies, we only need to use a little bit of flour. Any more flour will create drier or cakier brownies. If you want to be super accurate and weigh your flour, 1/2 cup equals 63 grams or 2.25 ounces. If you live in a very humid environment, or really dislike any kind of greasiness, you may want to add an extra 2 tablespoons of flour.

Leavener

With my brownie recipes, I usually prefer a very small amount or no chemical leavener (baking soda or baking powder). The reason is because I like brownies to be very rich and on the denser side, not even remotely cakey. Since they lift and give a lighter airier texture to baked goods, we’re only using 1/8 teaspoon baking soda here for just enough leavening to get a nice thick texture.

Cornstarch

This little secret ingredient really helps to improve the texture of these brownies so they’re that much closer to the box mix kind.

Baking

Bake these brownies in a 325°F oven for about 30 minutes to avoid overbaking. There will absolutely be moist crumbs attached to a tester by the end of the baking time. That’s what we want. Even after 30 minutes if the middle still seems too moist, just remove the brownies from the oven. Carry-over cooking, the residual heat of the oven and pan, will continue to cook the brownies.

Some readers have said their brownies were really undercooked after 30 minutes. I’m guessing they used a glass baking pan, which I DON’T recommend for this recipe. I recommend a metal baking pan like this one. Also, you might want to check your oven temperature with an oven thermometer as many home ovens run cold (especially when they say they’ve just preheated).

Storing

The brownies definitely taste best the day they are baked, but can be stored 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.

Substitutions

This brownie recipe is written exactly the way it is for very specific reasons, as noted in the explanations above. If you can’t use one of the ingredients listed, take a look at my extensive brownie index for other options (including skinny brownies and coconut oil brownies). I have not tried to make this recipe gluten-free, but have had good luck with the Cup 4 Cup GF flour. 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, chips, toffee bits, or anything else to the batter.

Best Ever Chewy Brownies

000
Yield 9 large or 16 small brownies     adjust servings
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 mins

The BEST Chewy Brownies are just as chewy as the boxed brownies but packed with way more chocolate flavor. One bowl recipe made in less than 1 hour! Continue reading for my best chewy tips, baking science tidbits, and the full printable recipe!

Ingredients

  • 1 1/4 cups (249 grams) granulated sugar
  • 5 tablespoons (71 grams) unsalted butter
  • 2 large eggs plus 1 egg yolk, cold
  • 1 teaspoon vanilla extract
  • 3/4 cup (75 grams) unsweetened cocoa powder
  • 1/3 cup vegetable oil
  • 1/2 cup (63 grams) all-purpose flour
  • 1/8 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup (128 grams) semisweet chocolate chips

Directions

  1. Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil 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, baking soda, 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 tested inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.

    Brownies can be stored in an airtight container at room temperature for up to 3 days.

by

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She’s on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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149 Responses to “Best Ever Chewy Brownies”

  1. #
    taylor @ Food Faith Fitness — February 12, 2016 at 4:50 am

    I’ll take that entire plate! These look soooooooo good! Mouthwatering actually 🙂

  2. #
    Jasmine — February 12, 2016 at 8:27 am

    They look delicious, thanks for posting! Does that mean they don’t taste fudgy though?

    • #
      Tessa — February 12, 2016 at 12:38 pm

      Still fudgy!

  3. #
    Joanna — February 12, 2016 at 8:41 am

    Hey Tessa!
    Thank you so so much for this recipe! And especially for adding the amount of ingredients in grams 🙂 It’s really helpful.
    I always look forward to your newsletter because your recipes always turn out perfect.
    Thank you so much and have a wonderful day!

    Joanna

    • #
      Tessa — February 12, 2016 at 12:38 pm

      You are so welcome! I’m planning on including grams since it seems so appreciated! Thanks so much for subscribing.

  4. #
    Sarah — February 12, 2016 at 10:06 am

    Thanks for adding grams to the recipe…love that=)
    These look super yummy!
    Sarah

    • #
      Tessa — February 12, 2016 at 12:37 pm

      Happy to hear it’s appreciated! Will try to include grams moving forward 🙂

  5. #
    jeanette lalor — February 12, 2016 at 10:52 am

    hi tessa
    i am the 74 year old grammy who wants everything to be easy. when i saw your recipe for brownies, this is just what i was looking for! maybe i can give my 6 grandchildren a little bit o’heaven for valentine’ day. thank you SO MUCH, tessa. jeanette

    • #
      Tessa — February 12, 2016 at 12:37 pm

      Wonderful! Happy Valentine’s Day!

  6. #
    Pam — February 12, 2016 at 12:04 pm

    Hi Tessa,
    These look great! Do you add the oil with the butter in the microwave, or later? I may be having a mind toot but couldn’t find it in the recipe. I do enjoy your blog. I was a medical scientist in a hospital lab for 21 years before retiring. Thank you!
    Pam

    • #
      Tessa — February 12, 2016 at 12:37 pm

      Thanks for pointing that out Pam, it was a typo. Fixed now 🙂

  7. #
    Susan D — February 13, 2016 at 11:27 pm

    Hi Tessa, I’m with Joanna and Sarah. I appreciate you posting ingredients in grams as well, so much easier and consistent 🙂 I can’t wait to try these chewy brownies they look so yummy!!

  8. #
    Jennifer — February 14, 2016 at 6:43 am

    Hiii… Love the recipe but I also love that headline typography. Which on is it??

  9. #
    Neeli — February 14, 2016 at 10:09 am

    Great-looking brownies, Tessa. I used to be one of those people who felt that using a kitchen scale was a waste of time, but I no longer feel that way. I love my scale and it makes baking so fun when your baked goods turn out they way you want them to. I’ve had my kitchen scale for over a year now, and I can’t go back to using measuring cups unless I’m measuring an ingredient that I haven’t used before.

  10. #
    Kristen @ The Endless Meal — February 16, 2016 at 11:44 am

    I always love how thorough your posts are. I know I can always learn something about baking from you! Thanks for the geat recipe. 🙂

    • #
      Tessa — February 16, 2016 at 4:43 pm

      Awe thank you Kristen 🙂

  11. #
    Joanne — February 16, 2016 at 8:44 pm

    Thank you for this post; I like how well you explained your brownie recipe.

  12. #
    Rene — February 17, 2016 at 8:54 am

    I made these last week – so good! I am always skeptical of homemade brownie recipes having never found one as good as the boxed. These were great and truly a replacement for my favorite boxed brownies. Thank you for creating such wonderful recipes. I feel better making these since I see what is actually in the final product. Bless you 🙂

  13. #
    Chaka — February 18, 2016 at 3:21 pm

    Hi Tessa – these brownies looks absolutely delicious! I am definitely going to try your recipe will let you know how they turn out.

  14. #
    Leslie — February 18, 2016 at 5:35 pm

    Just about to make these and realize I only have cacao powder not cocoa powder. Will it still be as good or no?

  15. #
    Isabel — February 19, 2016 at 8:30 am

    Thanks for the recipe. I have just made a batch and they are gorgeous. I love brownies and I like trying different recipes and this is my favourite. Love from Spain.

  16. #
    Michelle — February 21, 2016 at 11:12 am

    Just made these and they turned out delicious! The only thing is my top didn’t turn out shiny like yours. The only thing I did different was not use the extra yolk, which honestly, I don’t think it needed. It was moist and chewy. Could I have mixed it too much? I know it’s weird, I just like shiny tops on my brownies. Other than that it was awesome.
    Thanks for all your expertise:)

  17. #
    Liz — February 27, 2016 at 8:20 pm

    For some reason, these required a lot longer baking time than you listed. I had to bake them at 325 for about an hour for them to be done. I use an oven thermometer, so I know my oven was heated at the right temperature. Also, they turned out much thicker and cakier than your photos, even though I followed the recipe exactly. Any advice?

  18. #
    Michelle O — March 6, 2016 at 7:05 pm

    All I can say is WOW! These are super easy to make and so delicious!! I absolutely love a chewy brownie and have never found a more perfect recipe until now! These are excellent when they are still warm with a scoop of vanilla ice cream and yummy the next day by themselves! You’ve done it again Tessa! Awesome, awesome recipe!

    • #
      Tessa — March 7, 2016 at 9:06 am

      Ah thank you so much, Michelle!!

  19. #
    Alva — March 7, 2016 at 3:01 pm

    Hello! 🙂 These brownies look so damn delicious, like the most delicious ones I’ve seen in my life. My only question is how big your bakning pan was when doing them? Thank you for amazing recipes, hugs from Sweden!

    • #
      Tessa — March 7, 2016 at 3:49 pm

      Hi Alva, thank you! Did you have a chance to read the recipe? It states that an 8×8-inch baking pan is the size needed 🙂

  20. #
    Laura — March 14, 2016 at 3:49 pm

    Finally!!! A recipe that delivers chewy brownies with a shiny top, just like the ones from a mix. I realized some time ago that without vegetable oil I was never going to achieve that effect from scratch, but all the brownie-mix copycat recipes out there still looked wrong. But yours is just perfect–plenty of butter for flavor, no water to dilute the batter, and the corn starch seemed like a genius idea. I was nervous during baking, as these puffed up like a souffle, but they settled into exactly the brownies I’ve been trying to make for YEARS. Next time I will heed your advice about the cold eggs. Thank you, thank you, thank you!

  21. #
    ruby — March 30, 2016 at 1:52 pm

    Recipe works awesome they taste better than store bought , only thing I didnt add was the extra egg yolk but still turned out great

    • #
      Tessa — March 30, 2016 at 4:40 pm

      Glad you enjoyed the recipe!

  22. #
    Brenda — March 30, 2016 at 7:04 pm

    I live in Globe, AZ. Do I need to change anything because of higher altitude? I really want to make these!

    • #
      Tessa — March 31, 2016 at 8:36 am

      Hi Brenda! I’m not really sure because I’ve never baked at a higher altitude. If you find that you normally need to make adjustments for a recipe to turn out, then I would stick to whatever you normally do. Good luck!

  23. #
    Noey — April 2, 2016 at 8:10 pm

    Is that you mean natural cocoa? I normally use only dutch processed cocoa ,thanks

  24. #
    Jyoti — April 18, 2016 at 10:43 am

    They look so yummy want to bake it now.cannot wait for tomorrow .thanks so much

  25. #
    Johanna — April 19, 2016 at 1:04 am

    I am SO glad I found these! I’ve been looking everywhere for a fudgy yet chewy brownie. Oh, by the way, are the chocolate chips absolutely needed? I’m out of chocolate chips and I won’t be buying any for a while. Again, fantastic recipe!

    • #
      Tessa — April 19, 2016 at 9:13 pm

      Yay! And no, definitely not necessary if you are out. Just an added flavor / texture bonus 🙂

  26. #
    Penny — April 20, 2016 at 5:33 pm

    When my 2 1/2 year old granddaughter asked for brownies, I just had to make some but I only had cocoa powder. So glad I found your chewy brownie recipe on Pinterest! I’ve made this recipe 3 times already this week. It’s a great way to use up all those pieces of bags of chocolate chips in the pantry. I’ve used semi-sweet, milk chocolate and dark chocolate chips with fabulous reviews. We even added some walnuts to one batch and it’s delicious. Thanks for sharing!

  27. #
    Abby — April 21, 2016 at 3:37 am

    I made these brownies for a school project. Very tasty and chewy 🙂
    Thank you so much.

  28. #
    Sarah — April 21, 2016 at 3:38 am

    I like big butts 🙂

  29. #
    bob — April 21, 2016 at 3:42 am

    hiyaaaaaaaaaaa

  30. #
    Liz Vi — April 23, 2016 at 12:53 pm

    Can i use cane sugar instead?

    • #
      Tessa — April 24, 2016 at 5:32 pm

      I have no clue, unfortunately. I’ve never tried.

  31. #
    Kitta — April 23, 2016 at 4:03 pm

    I thought these were the best brownies I’ve ever made!!!!! Thank you for sharing this recipe!

    • #
      Tessa — April 24, 2016 at 5:31 pm

      Awesome, Kitta! Thanks so much for your lovely comment 🙂

  32. #
    Kauthar — April 28, 2016 at 11:17 pm

    Thanks a million for adding grams!! Can’t wait to try these.

    • #
      Tessa — May 1, 2016 at 8:03 pm

      I’m glad it’s appreciated! Happy baking.

  33. #
    Kauthar — April 28, 2016 at 11:18 pm

    Thanks a million for adding grams!!

  34. #
    Gina — April 29, 2016 at 8:37 am

    Can you double the recipe, and what size pan would you use?

    • #
      Tessa — May 1, 2016 at 8:02 pm

      Sure! 9×13″ pan.

  35. #
    Eilis — April 29, 2016 at 9:23 am

    Hi Tessa, I just made these brownies using gluten free flour, coconut butter, coconut sugar and dairy free chocolate chips as I have an intolerance to wheat, dairy and cane sugar. I just wanted to pass on that they are devine..even though I overcooked them slightly…but that was a mistake on my part.

    • #
      Tessa — May 1, 2016 at 8:02 pm

      Awesome! Glad they worked with your intolerances 🙂

  36. #
    carol — May 1, 2016 at 2:14 pm

    don’t like that you can’t print out the picture

    • #
      Tessa — May 1, 2016 at 7:57 pm

      Do you mean the picture on its own or along with the recipe?

  37. #
    Megan — May 5, 2016 at 7:18 pm

    These turned out perfectly! They were nice and fudgey with a nice top. When making the batter and taking them out of the oven, I could tell and smell that it would be great. I took them to a bake sale, they sold out with a little help from my friends, but I was reluctant to part with them! Thanks for the recipe and insteresting explanation of how it works.

    • #
      Tessa — May 6, 2016 at 8:51 am

      Wow, thanks so much Megan! Loved reading your comment 🙂

  38. #
    Vance — May 11, 2016 at 12:27 pm

    Can i use dutch cocoa powder in this?

  39. #
    Mya — May 16, 2016 at 2:18 pm

    would there be a difference if u dont use the constarch

    • #
      Tessa — May 16, 2016 at 9:38 pm

      This recipe was very carefully created to make the chewiest brownies possible that replicate the boxed mix taste and texture. Every ingredient is added for a specific reason, so the best results will come from following the recipe exactly.

  40. #
    Haley — May 16, 2016 at 8:35 pm

    Finally!!!! I’ve tried probably a half a dozen homemade brownie recipes that claim to be as good as boxed but they failed miserably! Too grainy, bad taste, etc… But I was intrigued by your scientific approach and knew I had to give them a try! My hopes were really low bc I love boxed brownies, but wow wow wow! I’m in love!!! The texture and flavor is perfection! They remind me of my favorite ghirardelli mix, but these beat those because they are homemade! My husband, who is a more picky brownie eater than myself, raved about them and couldn’t believe they were homemade. Thanks so much for sharing this recipe! I can’t wait to try more from you! 🙂 Haley

    • #
      Tessa — May 16, 2016 at 9:36 pm

      Haley, you have no idea how happy this comment makes me! I’m so glad you and your husband enjoyed the brownies. Can’t wait to see what you bake next 🙂

  41. #
    Meredith Knoop — May 17, 2016 at 6:00 pm

    I had given up hope on finding a brownie recipe better than the box, and you delivered. Thank you

  42. #
    Caroline — May 22, 2016 at 10:40 pm

    Yes you can use Dutch Cocoa powder. Someone mentioned about cooking at a higher altitude. Usually with cooking at higher levels you have to make an adjustment. Only seen the cooking tip on the back of the baking boxes.

  43. #
    YeLim — May 24, 2016 at 7:20 pm

    it’s Sooooo perfect I’ve ever seen! Thank you for sharing this recipe!!! 😀

  44. #
    Mary Long — May 26, 2016 at 1:09 pm

    Tessa these are my new favorite brownies! I have a lot of recipes for brownies that I enjoy but I have been looking for a chewy brownie that is also rich with chocolate flavor. I added in some candied cherries on top my second go round and sliced so that each one had a cherry.
    Easy and wonderful thank you for your recipe!

    • #
      Tessa — May 26, 2016 at 9:03 pm

      So happy to hear that, Mary! Thanks for taking the time to comment 🙂

  45. #
    L — June 5, 2016 at 5:51 am

    Hello. New to baking and I tried out this recipe. I’m not sure what I did wrong but I hope you guys can help me out. My brownies turned hard and crispy. 😐 And not as chewy. It’s crumbling when I cut them into pieces. Thanks.

    • #
      Tessa — June 5, 2016 at 7:55 am

      Sounds like maybe the ingredients were mis-measured (especially the flour, it’s really easy to compact the flour into the measuring cup and add way too much) or you forgot to add an ingredient 🙁

  46. #
    L — June 5, 2016 at 9:06 am

    Hi Tessa. Thanks for answering. I followed the recipe exactly. 🙁 I was thinking maybe the butter melted into the sugar?

  47. #
    Allyson — June 12, 2016 at 5:02 pm

    the picture, the ingredients, everything looked and sounded so awesome! but all I taste in mine is sugar! I feel like I can even feel the grit! but I am the only one who had this issue I see, as soon as my dishwasher is done, I’m going to make sure I used the correct ones!

  48. #
    Lindsay — June 15, 2016 at 5:40 am

    I used my kitchen scale for the first time to make these, so I followed the recipe to the gram! Thesy are the best brownies I’ve ever had, hands down. Wow. And just as good for breakfast the next morning. 😉

  49. #
    Jessica Tinoco — June 23, 2016 at 8:29 pm

    Thank you so much for this recipe! It was exactly what I was looking for. I made a double match and it was a hit!

  50. #
    Sara — June 26, 2016 at 10:11 pm

    Hi. i know this might quite a weird question. but after putting the butter and sugar into microwave for 1 minute, would i expect the sugar to be melted along with the butter ? or only the butter would be melted ? I haven’t make this yet but want to make sure what i should expect it to be upon melting both. thanks !

    • #
      Tessa — June 28, 2016 at 9:18 pm

      No.. it should just begin to dissolve slightly into the butter but sugar requires a very high temp to melt.

  51. #
    Rebecca — July 20, 2016 at 12:46 am

    Tried so many brownie recipes but none of them ever turned out as fudgy! Added some hazelnuts in for an extra crunch. My family absolutely loved the brownies. Will definitely stick to this recipe from now on. Thanks Tessa!

    • #
      Tessa — July 20, 2016 at 10:31 am

      So happy to hear that, Rebecca! 🙂

  52. #
    Hiral — July 20, 2016 at 8:52 pm

    Hi Tessa. This recipe looks so yummy I can’t wait to try it out in a few days! The only problem is that why is the 3/4 cup (128 grams) semisweet chocolate chips and the 3/4 cup (75 grams) unsweetened cocoa powder the same amount in cups if the grams are different? What I mean is that both are 3/4 cups but they are different amounts of grams. Would love if you could answer back asap. Thank you! ☺It does not really matter as I can figure it out in grams but just asking to be prepared when I make them!

  53. #
    bethany king — July 23, 2016 at 6:01 pm

    WOW. These are SO good. I usually don’t follow instructions perfectly, and my baked stuff is really tasty (for me and my hubby and kid anyway!). But I loved the way you broke down WHY things needed to be done a certain way. Like, normally when I see “let it cool”, I just ignore that (shh) but I let the batter cool as you instructed. I used olive oil since we don’t usually have veggie oil. Anyway, long story short, this is my new go to brownie recipe! And I can’t wait to check out other goodies from your site!

  54. #
    Emma — August 6, 2016 at 9:21 am

    Whoah so good this is an awesome website thanx for this recipe Tessa!

  55. #
    karen — August 17, 2016 at 8:43 pm

    Too tart,,not enough sweetness. Cocoa powder needs to have more sweetness to balance flavour.
    Fudge but not the best recipe.

    • #
      Tessa — August 18, 2016 at 7:54 am

      I’m sorry to hear that, Karen! But 1 1/4 cups sugar for an 8-inch brownie plan should be plenty of sweetness. And based off the other positive reviews, I’m thinking that maybe next time a different brand of cocoa powder might work better 🙂

  56. #
    Esther — August 19, 2016 at 4:41 pm

    These required much longer than 30 minutes in the oven. They were still completely gooey throughout. Not sure what happened.

    • #
      Tessa — August 20, 2016 at 9:51 am

      Hi Esther, what kind of pan did you bake them in? And did you track your oven’s temperature with an oven thermometer?

  57. #
    Jackie — August 31, 2016 at 5:57 am

    Wow, thank you so much for breaking down each ingredient and educating us on the effects of each one! Just curious, what is the purpose of the corn starch? and what would happen if it’s substituted with flour? Also, what do you think would happen if I use all purpose whole wheat flour or whole wheat pastry flour?

    • #
      Tessa — August 31, 2016 at 8:52 am

      Hi Jackie, did you miss the line explaining why cornstarch is called for? Here it is, “Cornstarch This little secret ingredient really helps to improve the texture of these brownies so they’re that much closer to the box mix kind.” You can think of it as a tenderizer. I would reccomend following the recipe exactly as I’ve written it the first time, then experiment with changes.

      Whole wheat flour would make the brownies denser with a more pronounced wheat flavor. I would start with no more than 50% whole wheat, 50% all purpose.

  58. #
    Jackie — September 1, 2016 at 4:37 am

    Oops! I did look over the corn starch part! Thanks!

    Thanks for the tip on whole wheat!

  59. #
    Adilah bahrin — September 17, 2016 at 9:25 pm

    Perfect! Sooo chewy and easy to do…I just reduce the amount of sugar.. thanks!

  60. #
    Omar — October 7, 2016 at 7:07 pm

    This is so fire!!

    • #
      Tessa — October 10, 2016 at 10:33 am

      Yay! Glad to hear that!

  61. #
    Stacey — October 16, 2016 at 9:45 pm

    Tessa, I totes love your blog and it’s my go-to for dessert anything. I made these brownies tonight and they were perfect in texture but slightly too sweet for me. How can I adjust the recipe to make it not so sweet? Thanks for your wisdom and suggestions!

  62. #
    Seth — October 23, 2016 at 5:29 am

    Thank you so much for sharing this recipe.

    I’m on a low Fodmap diet due to IBS. I cannot get chocolate chips that are allowed in my diet. Can I omit this one ingredient? ( I will be substituting the all-purpose flour for a flour that’s allowed on my diet (brown rice flour) so my only problem with this recipe is the chocolate chips.)

    Thank you very much

    • #
      Tessa — October 25, 2016 at 4:45 pm

      Sure! The chocolate chips aren’t completely necessary. Let me know how it turns out!

  63. #
    Angela Schwenn — October 25, 2016 at 4:11 pm

    I can’t wait to try these! They look wonderful! I have tried several of your recipes and also have your ultimate cookie. I can’t keep up with the orders for your peanut butter cookies so I expect these brownies to be great. Your blog is my go to for new recipes. Thanks so much for sharing. Side note, I no longer bake anything without using my digital scale! Thanks a bunch!

  64. #
    Angela Schwenn — October 25, 2016 at 8:19 pm

    My brownies were wonderful just as I expected! Where have you been all my life?

  65. #
    Mona — October 28, 2016 at 7:19 pm

    Seriously good …. everyone thought it was store bought …. I added an extra tablespoon of cornstarchjust bcz i wanted to finish off my container

  66. #
    Seth — October 29, 2016 at 8:28 am

    I found the chocolate chips, so I made the recipe. It was delicious. I am just writing to thank you. They were maybe the best-tasting brownies I ever had.

  67. #
    Carla Duquette — November 2, 2016 at 9:42 am

    This is THE best brownie recipe ever! Thank you so much! Except now, we eat too many brownies. 🙂

  68. #
    Lisa — November 21, 2016 at 8:03 pm

    Made these yesterday, partly in retaliation for a recipe for fudgy brownies that I found somewhere else and they turned out awful, cakey and pale brown. But THIS recipe is delicious, perfect, redeeming, holy. The brownies are all gone already, having been consumed completely by our family of four in about 24 hours. Thank you, Tessa! 🙂

    • #
      Tessa — November 22, 2016 at 11:06 am

      So happy to hear that, Lisa!! Yay for brownie redemption 😉

  69. #
    Logan — November 27, 2016 at 6:24 pm

    Made accordingly and are nothing but a soupy mess

  70. #
    Asra — December 1, 2016 at 3:50 pm

    This is my first time ever commenting on a recipe I have made online . My previous attempts at brownie making have been a fail . I followed this recipe to the T except I followed another users experience and omitted the extra egg yolk(I used two jumbo eggs ). I also omitted the choc chips bc I didn’t have any .These are by far the best brownies ever! Completely idiot proof. So chewy and chocolatey. This will be my go to brownie recipe from here on out . Looking forward to trying more of your recipes .!

  71. #
    Steve B — December 11, 2016 at 10:20 am

    how will these be without the cornstarch? That is one ingredient I don’t have so considering making it without the cornstarch, as I assume it will still be delicious… Am I correct?
    Also are the amount of ingredients suitable for a 13×9 pan?

  72. #
    David D — December 14, 2016 at 9:32 pm

    Absolutely delicious brownies! Super chocolatey and decadent (you basically get full just looking at them), and tasted amazing served hot with ice cream. Only one note: I followed the recipe exactly, and made sure that my oven was at 325, but after 30 minutes they were still totally raw in the middle. I had to keep adding time to my oven – ended up having to bake them an extra 20 minutes! I think it might be partly because of my climate – I live in the mountains in Calgary, and things take a bit longer here. I don’t usually have to adjust baking times that much, but whatever – after the extra time they turned out delicious and chewy, just like in the picture. Would definitely make again!

  73. #
    Rachel — December 28, 2016 at 3:41 am

    Hi! I have a few qns! If i reduce the sugar how will the brownie be affected? Also what can i do to make the brownie even more chewy?

  74. #
    ELBSeattle — January 6, 2017 at 12:55 am

    My quest is over! I have made dozens of brownie recipes searching for one that is chewy, crispy on the edges and with a great, deep chocolate hit. THIS is the recipe. I have made them twice already and I’m about to make a third batch (in as many weeks) for a friend of mine who loves this brownie style as much as I do.
    I have two tweaks to this recipe:
    1) I add 1 cup of toasted pecan pieces. (Brownies need nuts in my book. I plan to make a batch with peanuts at some point soon …)
    2) For the cocoa powder I use 1/2 cup basic unsweetened cocoa and 1/4 cup King Arthur Black Cocoa. This cocoa is deep black and bitter – it’s best to use this as a cocoa supplement and not for 100% of the cocoa in most recipes.

    http://www.kingarthurflour.com/shop/items/black-cocoa-12-oz

    I am now, thanks to Tessa, The Brownie King. Thank you so much!

    • #
      Tessa — January 17, 2017 at 3:28 pm

      So glad to hear that! Thanks for sharing!

  75. #
    Ashley — January 25, 2017 at 3:13 pm

    Hi these looked delicious so I decided to try them! I only had salted butter, so i omitted the salt. They don’t look the same as yours though, and I used everything else like the recipe. They also took a long time to cook, and I used a convection oven. Do you have any suggestions?

  76. #
    Kathy — January 29, 2017 at 5:04 pm

    I baked my brownies for 30 minutes as directed, but the middle was really liquidy and uncooked. I baked them for another 5-6 minutes and was worried about them overbaking but the middle was still uncooked. I don’t know what I did wrong, I followed all directions. Any suggestions?

    • #
      Tessa — January 30, 2017 at 8:46 pm

      Hi Kathy, what kind of pan did you use? Did you gauge the oven temp with a thermometer? Mine usually isn’t anywhere close to being preheated when it says it is (and it’s only a few year old!).

  77. #
    Raya — February 3, 2017 at 10:36 am

    Is cornflour the same as cornstarch? if not, can I substitute cornstarch with cornflour?

  78. #
    Saiqa — February 3, 2017 at 7:36 pm

    Was so looking forward to these brownies. Unfortunately, they were so undercooked at 30 min. Tried another 15 min and stil undone. 🙁 The top crust, however, looked nice.

  79. #
    Noa — February 11, 2017 at 10:56 am

    Quick question – are these more chewy or fudgy?
    They look amazing, but I’m really looking for a CHEWY brownie.

    • #
      Tessa — February 14, 2017 at 7:08 pm

      The name says it all 😉

  80. #
    Laura Clark — February 17, 2017 at 5:23 am

    We decided to try this recipe last night because my 6-year old niece is named Tessa, as well 😉 Boy, am I glad we did! We’ve been on a hunt to find the perfect chewy, gooey brownie recipe that matches the boxed texture & THIS IS IT! I didn’t have chocolate chips, so we left those out & I had to double the recipe – we just used 5 eggs, instead of 4 eggs + 2 yolks. The “substitutions” turned out great. The only [possible] drawback…the top of the brownies rose in the oven, then the inside caved as it cooled. This created a crater-like effect on the top (which also included some pieces that tasted like Brownie Brittle – YUM!!!) so they weren’t as pretty as yours, but they did taste delightful! Thank you for sharing!

  81. #
    Susan Terry — March 8, 2017 at 12:10 pm

    These are the BEST brownies ever! My husband says that in the 31 years we’ve been married and I’ve been baking these absolutely his favorite of all time. My only tweak was to add cinnamon to the batter (I add cinnamon to my coffee every morning so I’m as addicted to that as to chocolate). I made your buttercream for birthday cupcakes last month and it was amazing. You are totally my go-to place for baking hints and recipes. Thank you for all you do!

    • #
      Tessa — March 8, 2017 at 5:04 pm

      Wow, Susan!! I just love this! Thank you so much for taking the time to leave such a wonderful comment 🙂

  82. #
    slope — March 30, 2017 at 12:25 am

    Thank you for this post; I like how well you explained your brownie recipe.

  83. #
    Angélique — April 22, 2017 at 2:33 am

    Bonjour! Je cherche depuis 6mois la recette de brownie suffisamment humide car mon fils a un goût très précis en tête. J’ai lu toutes les explications techniques qui sont super intéressantes. Je suis française donc je ne connais pas vos marques de chocolats, pour la cuisson si au bout de 30 mns le gâteau n’a pas l’air cuit, je le sors quand même? Je vais tester votre recette et je vous tiens au courant. Bon week-end!

  84. #
    Jayne Brown — April 27, 2017 at 4:33 am

    Hi Tessa
    I have just found you. Your recipes look great and I am going to try some. Please can you tell me in your recipe’s you use Granulated sugar, is that the same as Caster sugar in the UK.
    Thank you

  85. #
    Azura — April 29, 2017 at 8:27 pm

    By far the Best brownie recipe ever! Have repeated many many times! Wondering If possible to double the recipe and bake in a 10 x 10 in pan.

    • #
      Tessa — April 30, 2017 at 11:54 am

      So pleased to hear that!! I’ve only doubled and baked in a 9×13-inch pan, not 10×10, so I’m not sure.

  86. #
    Linda N — May 4, 2017 at 4:17 pm

    Just made these and doubled the recipe. Didn’t melt the butter but it was room temperature and very soft. I did beat it to death with the sugar to dissolve the sugar and followed the rest of the recipe without adding the chocolate chips. I used Trader’s Joe’s cocoa. My only problem had to do with pan size, because I used one of those brownie pans with the compartments and I filled it too high and put the rest of it in the usual 8×8 pan. Not a huge problem but I do have a lot of brownie crumbs. The 8×8 pan came out perfectly. For baking time, I just cooked them until done, and the 30 minutes was pretty close to how long I let them cook.
    These brownies are freaking AWESOME. Bye-bye boxed mix!

  87. #
    Afiza — May 16, 2017 at 7:00 am

    I tried this just now, it’s so delicious and easy and I think I found the kind of brownie i’ve been looking for. Thank you for sharing..

  88. #
    Wendy Porter — May 25, 2017 at 8:17 pm

    Just amazed that people are so thrilled with replicating the flavor of boxed brownie mix. The flavor of those tastes so fake I won’t eat them–sort of like chemicals morphing into additives morphing into pretend brownies. Was that a rant?? Sorry! Can’t wait to try simply for the texture and hopefully homemade brownie goodness.

    • #
      Tessa — May 29, 2017 at 10:03 am

      I think it’s more about the chewy texture box mix brownies have that people love!

  89. #
    Mike F — June 3, 2017 at 6:57 am

    Hi Tessa, I watched your video on Natural / Dutch processed cocoa. I see you are using Hersheys Special Dark in this brownie recipe. My question is since it is a combo of natural and dutch cocoas, which leavener would be your choice in other recipes using Special Dark if you want more lift (such as in cakes) baking powder or baking soda? And thanks for the very informative videos.

  90. #
    Tina — June 4, 2017 at 6:14 am

    These are by far the best from scratch recipes I’ve made. However, after trying with several types of cocoa, I’ve found that the only acceptable one is Dutch process, then I leave out the baking soda. Upon looking at a box of brownies mix from Aldi today, I realized that their boxed brownie mix uses Dutch process cocoa, as well. I have made many many brownie recipes in search of one that my husband finds acceptable. He really loves your recipe (as long as I use DP cocoa), but today I made Aldi’s box mix and he tried one and said, “now THAT’S a brownie.” So, apparently, boxed brownies are still better (according to him, and that is the only opinion that makes a difference in my world). I don’t know why people think boxed mixes taste like chemicals, though. There are literally no chemicals or preservatives in them. The Aldi brand is “sugar, flour, cocoa processed with alkali (Dutch processed), corn starch, palm oil, salt. Literally no different than making from scratch. SO, that given, I’m now on a quest to make scratch brownies that my husband can not distinguish from boxed. I noticed, though, that the texture of the boxed mix doesn’t seem like it has granulated sugar, but maybe powdered? Do you know if it is possible to substitute powdered sugar and how it would affect the texture? I’m also curious about using a different saturated fat, perhaps shortening? Butter imparts a distinct richer flavor and since boxed uses palm oil, I’m thinking using shortening might get closer to the flavor of boxed? I thought about coconut oil, but I would be concerned about the lower melting point. Plus it’s more expensive, and since I”m already shelling out for DP cocoa, I want to keep the other ingredients as cheap as possible. I’m also thinking of eliminating the vanilla since that is not in boxed brownies, either.

  91. #
    Belinda Walls — June 7, 2017 at 5:39 pm

    Thank you. I have been looking for a chewy brownie
    I made these last night when that are perfect.

  92. #
    Dora — June 13, 2017 at 8:49 pm

    Was really hoping they would be chewy with the title and all the explanations. Was disappointed that they weren’t. The recipe makes a good fudgy brownie but not the chewy result I was after.

  93. #
    Tejal — June 21, 2017 at 7:21 am

    Can i substitute granulated sugar and corn starch with confectioners sugar?

    • #
      Tessa — June 21, 2017 at 11:32 am

      No, I’d recommend making the recipe as written.

  94. #
    May — June 21, 2017 at 10:09 am

    I love the chew and flavor of this brownie, but miss the crunchy top texture. I tried whipping the eggs and sugar to get the crunch, but the brownie itself probably has too much moisture to achieve that. Do you have any suggestions in making a chewy brownie with a crunchy top? I’ve made 4 different recipes this week already.

  95. #
    Rachel R. — July 6, 2017 at 3:43 pm

    I was wondering if i can substitute the vegetable oil for canola oil, since thats the oinly type of oil i have. well is the one I use to cook with so thats what I have lol.

  96. #
    Tilly — July 7, 2017 at 3:00 pm

    For some reason the page keeps on jumping up and down what makes it very frustrating to read your tips etc as well as the comments.Don’t think it is my computer since it is just your page that has the issue. Please look into this. The brownies are superb!! Thanks.

  97. #
    Yuwadee Jimm — July 8, 2017 at 2:40 am

    Hi Tessa ,
    Am confused step of putting granulated sugar, you mean that the butter must be melted first and put sugar later and mixed till the sugar is melted also. And other steps followed as suggestions . Thanks in advance for your replies 🙂

  98. #
    Rachel Prinsloo — July 9, 2017 at 4:21 am

    Loved making these, just the recipes I’d been looking for. Every other brownie recipe I’ve tried has been too cakey but these are perfect

  99. #
    Christina — July 27, 2017 at 6:25 am

    Great recipe. I made these with Andes baking pieces. YUM. Thanks for another great recipe.

  100. #
    Rebecca — August 4, 2017 at 1:45 pm

    Hello, can the cocoa powder be regular or dutch? I made them once with Hershey unsweetened but I am from Canada and the best cocoa I have in stock is a dutch process. Thanks

  101. #
    Jake — August 8, 2017 at 7:30 pm

    Ayy, these brownies are lit af. No joke this is now my go-to brownie recipe. The combination of butter and oil in the batter is everything. I’ve been making them with Dutch-processed cocoa powder simply because that’s what I have around the kitchen mostly.

    • #
      Tessa — August 10, 2017 at 9:27 am

      Yay! Glad you like them 🙂

  102. #
    Maria — August 15, 2017 at 10:15 pm

    Hey Tessa, these are the best brownies ever. Thank u so much for sharing this u r a legend! This mite be a silly question but there it goes: If I wanted to double the recipe how long would I leave them in the oven for? Thank u

  103. #
    Sarah — September 3, 2017 at 4:15 pm

    My mother wanted to make boxed brownies for a family get together and it took a lot of convincing to get her to try yet another brownie recipe. I ultimately chose your recipe because it didnt call for melted chocolate. I was so worried they wouldnt turn out. I would never hear the end of it from my mother. Not only did they turn out, they were amazing! They were chewy and fudgy and everything a brownie should be. They were the perfect sweetness. I followed the recipe exactly but I did bake it in a glass pan so it did take longer to bake but they were still so moist. My mother said they were better than boxed brownies and this is our go to recipe from now on. Thank you for the great recipe!

    • #
      Tessa — September 5, 2017 at 9:56 am

      Yay, Sarah!! That’s so wonderful to hear. Thanks so much for sharing xo

  104. #
    anney178 — October 21, 2017 at 6:08 am

    Hey Tessa, we live in Europe and have access to quality Dutch Process Cocoa, like Bensdorf. I notice your recipes say good quality cocoa powder and this recipe specifically says that you used Hershey’s Dark. I was wondering if most (and possibly which) of the recipes you use are with dark or regular cocoa. I was told that switching between the two chocolates changes the baking powder and baking soda additions for alkalinity. Thanks! Annie

  105. #
    Gina — October 29, 2017 at 1:56 pm

    This recipe is absolute perfection! Thank you so much! They’re so rich and fudgey but somehow beautiful textured and not too too dense. I heated the vegetable oil to bloom the cocoa powder before I added it to the wet ingredients, and added some instant coffee granules as well for even deeper chocolate flavor. These didn’t not disappoint. I will never use another recipe again!

  106. #
    Kristyn Robins — November 9, 2017 at 6:30 pm

    WOW. Just wow. Loved these so much.. Hubby had a craving for brownies one night, I luckily tried this recipe and now I AM HOOKED on them and her website!! They are so moist, SO deep in chocolate flavour, yet not too sweet..This girl is a baking GOD and this is the baking bible. Thank you!!

    • #
      Tessa — November 12, 2017 at 1:44 pm

      Oh my goodness, Kristyn! Your comment made my day! Thank you so much for taking the time to share. I’m thrilled you enjoyed the recipe xo

  107. #
    anne — November 17, 2017 at 9:42 am

    Quick Q: have you ever tried making these into mini cupcakes? And if so, did you use a liner?

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