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Chewy Brownies Recipe

🍫 BEST Ever Chewy Brownies: One Bowl, Ultra Fudgy, Totally Addictive ✨
If you’ve been chasing that perfect brownie texture—crispy edges, crackly top, and a deeply chewy, chocolaty center—this is the recipe you’ve been dreaming of. These BEST Ever Chewy Brownies rival any boxed mix in texture, but blow them out of the water when it comes to rich, real chocolate flavor.
And here's the kicker: it all comes together in one bowl, no mixer needed, and goes from mixing to munching in under an hour. Yep, they’re that easy—and that good.
This is my tried, tested, and totally beloved brownie recipe. I’ve made it more than 100 times (and counting), and it never fails to impress. Whether you're baking for a crowd, bringing dessert to a party, or just need a fudgy fix ASAP, these brownies will absolutely deliver.
They’re gooey in the middle, slightly crisp on top, and packed with deep chocolate flavor in every single bite. No fuss, no fancy tricks—just classic, chewy brownie bliss made better than the box.
Ready to bake your new favorite brownies? Let’s dive into the simple steps, key tips, and must-know secrets behind this chewy chocolate masterpiece. 🍫🔥
Print Recipe

Ingredients
  

  • 5 tablespoons 71 grams unsalted butter
  • â–˘1 1/4 cups 249 grams granulated sugar
  • â–˘2 large eggs plus 1 egg yolk cold
  • â–˘1 teaspoon vanilla extract
  • â–˘1/3 cup 74 grams vegetable oil
  • â–˘3/4 cup 75 grams cocoa powder*
  • â–˘1/2 cup 63 grams all-purpose flour, measured correctly
  • â–˘1 tablespoon cornstarch
  • â–˘1/4 teaspoon salt
  • â–˘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, 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

I recommend using Dutch-processed cocoa powder, but natural unsweetened cocoa powder will work just fine too (1:1 swap). Learn more about the differences between Natural Cocoa Powder and Dutch-Processed Cocoa Powders here.
**I do not recommend using a glass or ceramic pan to bake these brownies. Learn more about Glass vs. Metal Baking Pans here.
To double this recipe, use a 9Ă—13 pan, adding a few minutes to the baking time.