Best Ever Chewy Brownies

Sink your teeth into the ultimate chocolate indulgence with these Best Ever Chewy Brownies. Crafted to perfection, this brownie recipe features a rich, fudgy center, crisp crackly tops, and just the right amount of chewiness to make every bite unforgettable. Whether you’re baking for a party, a potluck, or a cozy night in, this is your go-to brownie recipe that never fails to impress.

Made with real butter, cocoa powder, and a touch of espresso powder (optional but highly recommended), these brownies are packed with deep chocolate flavor. They also use cold eggs and a blend of butter and oil to strike the ideal texture—dense, moist, and chewy with a tender bite.

Get ready to elevate your dessert game with a brownie that checks all the boxes.

Why These Brownies Are the Best

Chewy Perfection: The combination of butter, oil, and cornstarch gives these brownies their signature chewy texture.
Fudgy Center: Just enough flour and a carefully measured amount of cocoa keep the center moist and rich without being cakey.
Crackly Top: Whipping the sugar and eggs correctly creates a glossy, crackly top layer—just like bakery-style brownies.
Deep Chocolate Flavor: Cocoa powder and semisweet chocolate chips give these brownies a deep, intense chocolate taste that chocolate lovers will adore.
One Bowl Wonder: Minimal cleanup required. These brownies come together in a single bowl with no mixer needed.

Ingredients You’ll Need

Each ingredient in this recipe has a purpose. Here’s what you’ll need:

5 tablespoons (71 grams) unsalted butter: Adds richness and depth.
1 1/4 cups (249 grams) granulated sugar: Sweetens and helps create the crackly top.
2 large eggs plus 1 egg yolk (cold): Binds the ingredients and adds structure while keeping the brownies chewy.
1 teaspoon vanilla extract: Adds warm, aromatic flavor.
1/3 cup (74 grams) vegetable oil: Ensures a moist and chewy texture.
3/4 cup (75 grams) cocoa powder: The base of the chocolate flavor—use high-quality cocoa for best results.
1/2 cup (63 grams) all-purpose flour: Use the spoon-and-level method to avoid dry brownies.
1 tablespoon cornstarch: Helps to create that perfect chewy bite.
1/4 teaspoon salt: Enhances the chocolate flavor.
3/4 cup (128 grams) semisweet chocolate chips: Melty pools of chocolate in every bite.

Optional Add-Ins

Make this recipe your own by mixing in extras:

Espresso Powder (1/2 teaspoon): Deepens the chocolate flavor.
Chopped Walnuts or Pecans (1/2 cup): Adds crunch and nuttiness.
Mini Marshmallows: Swirl them in before baking for a gooey texture.
Crushed Candy Canes: A festive twist during the holidays.

How to Make the Best Ever Chewy Brownies

This recipe yields 12 brownies and takes less than an hour from start to finish.

Step-by-Step Instructions

Preheat your oven: Set it to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang for easy lifting.
Melt the butter: In a large microwave-safe bowl, melt the butter in short 15-second intervals until fully liquified but not too hot.
Mix in sugar: Whisk in the sugar while the butter is still warm. This helps form the glossy top.
Add the eggs and yolk: Beat in the cold eggs and yolk, one at a time. This creates a stable batter that’s chewy but not cakey.
Stir in vanilla and oil: Mix until fully combined and smooth.
Incorporate cocoa powder: Sift in the cocoa powder and whisk until the mixture is glossy and thick.
Combine dry ingredients: Add flour, cornstarch, and salt. Stir gently with a spatula until just combined—do not overmix.
Fold in chocolate chips: Reserve a few for topping, then fold the rest into the batter.
Pour and smooth: Spread the batter evenly in the prepared pan. Sprinkle reserved chocolate chips on top.
Bake: Bake for 28–32 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool completely: Let the brownies cool in the pan for at least 30 minutes before slicing.

Pro Tips for Perfect Brownies

Use room temperature ingredients except for the eggs, which should be cold for chewiness.
Don’t overbake—brownies continue to cook as they cool. Look for slightly underdone centers.
For clean slices, use a sharp knife and wipe it between cuts.
Chill the brownies for 1 hour before slicing for cleaner, firmer edges.

How to Store Brownies

Brownies keep beautifully at room temperature or in the fridge:

Room Temperature: Store in an airtight container for up to 4 days.
Refrigerate: For longer freshness, keep in the fridge for up to 1 week.
Freeze: Wrap individual brownies in plastic wrap and store in a zip-top bag for up to 3 months. Thaw at room temperature or microwave for 10–15 seconds.

Serving Suggestions

Classic: Enjoy warm with a glass of milk or coffee.
A la Mode: Top with vanilla ice cream and a drizzle of hot fudge.
Brownie Sundae Bar: Set up toppings like whipped cream, sprinkles, and crushed nuts for a crowd-pleasing dessert table.
Layered Dessert: Use brownie chunks in trifles or parfaits.

Nutrition Facts

Serving Size: 1 brownie (1/12 of the batch)

Calories: 260 kcal
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 60mg
Total Carbohydrate: 32g
Dietary Fiber: 2g
Sugars: 22g
Protein: 3g

Frequently Asked Questions

Can I double this recipe?

Yes! Double the ingredients and use a 9×13-inch pan. Bake for 32–38 minutes, checking with a toothpick for doneness.

Why are my brownies cakey?

Cakey brownies typically result from too much flour or overbaking. Be sure to measure flour correctly and bake just until set.

Can I use Dutch-processed cocoa?

Yes. While natural cocoa is slightly more acidic, Dutch-processed cocoa will work fine and may offer a deeper chocolate flavor.

How do I make gluten-free brownies?

Use a 1:1 gluten-free baking blend in place of all-purpose flour. Check labels to ensure all other ingredients are gluten-free.

Can I make these brownies dairy-free?

Yes, substitute the butter with a plant-based alternative and ensure your chocolate chips are dairy-free.

How to Make Brownies More Fudgy or More Cakey

For Extra Fudgy Brownies:

Use an extra egg yolk.
Reduce the flour slightly (by 1 tablespoon).
Undercook slightly and let cool completely before cutting.

For Cakier Brownies:

Use one less tablespoon of oil.
Whip the eggs and sugar longer to incorporate more air.
Increase the flour by 1 tablespoon.

Pinterest-Worthy Tips

Want to make your brownies irresistible on Pinterest and social media? Follow these tips for pin-worthy presentation:

Use parchment paper overhangs to lift out and slice clean squares.
Dust lightly with powdered sugar or drizzle melted chocolate in a zigzag pattern for a dramatic look.
Use a serrated knife for precise edges and wipe it after each cut.
Photograph in natural light with a wood or marble backdrop for a cozy, gourmet vibe.

Make It Ahead

Brownies are one of the best make-ahead desserts. In fact, they taste even better the next day after the flavors have had time to settle and deepen.

Bake and store at room temp if serving within 1–2 days.
Wrap tightly and refrigerate for up to a week.
Slice and freeze in a single layer or with parchment in between to prevent sticking.

Final Thoughts

These Best Ever Chewy Brownies are everything you want in a homemade treat—deeply chocolatey, perfectly chewy, with crisp edges and melty chocolate throughout. With a short ingredient list and no special equipment needed, they’re a foolproof crowd-pleaser that’s as easy as it is delicious.

Once you try this recipe, it’ll be your new brownie gold standard.

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