These Chewy Brownies are the perfect combination of fudgy centers, crisp edges, and deep chocolate flavor. If you’re searching for brownies with a crackly top and a dense, chewy bite, this recipe has everything you need—using simple pantry staples and no complicated steps.
Ideal for gatherings, celebrations, or casual baking days, this is a go-to recipe you’ll come back to again and again.
Why This Recipe Works
- Chewy and fudgy texture with rich chocolate flavor
- Shiny, crackly tops that look bakery-quality
- Easy to make with everyday ingredients
- Ready in under an hour
- No mixer required
Ingredients
Yield: 12 brownies | Total Time: 45 minutes
- 5 tablespoons (71 grams) unsalted butter
- 1¼ cups (249 grams) granulated sugar
- 2 large eggs plus 1 egg yolk (cold)
- 1 teaspoon vanilla extract
- ⅓ cup (74 grams) vegetable oil
- ¾ cup (75 grams) unsweetened cocoa powder
- ½ cup (63 grams) all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ¾ cup (128 grams) semisweet chocolate chips
Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 325°F (163°C). Line an 8×8-inch light-colored metal baking pan with parchment paper or foil, leaving an overhang for easy removal. Lightly grease the pan with nonstick spray.
2. Melt Butter and Sugar
In a microwave-safe bowl, melt the butter with the granulated sugar for about 1 minute. Stir until well combined.
3. Add Eggs and Flavorings
Whisk in the eggs and yolk vigorously for 1 full minute to create a glossy mixture. Then add vanilla extract and vegetable oil, whisking until smooth. Stir in the cocoa powder.
4. Add Dry Ingredients
Use a rubber spatula to fold in the flour, cornstarch, and salt. Mix until just combined—avoid overmixing.
5. Stir in Chocolate Chips
Fold in the chocolate chips to evenly distribute throughout the batter.
6. Bake
Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
7. Cool and Slice
Allow brownies to cool completely in the pan before lifting them out and slicing.
Serving Suggestions
- Warm: Soft and gooey
- Room temperature: Dense and chewy
- Chilled: Extra fudgy
Storage Tips
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 1 week for a firmer texture.
- Freeze for up to 3 months. Wrap individual brownies in plastic wrap and place in a freezer-safe container.
Recipe Notes
- For best results, use a light-colored metal pan rather than glass, which can overbake the edges.
- Dutch-process cocoa creates a deeper chocolate flavor and fudgier consistency, but unsweetened cocoa works too.
- Cornstarch helps create a thick, chewy texture and glossy top.
- Avoid leavening agents like baking powder or soda—these brownies are meant to be dense, not cakey.
Nutrition Information (Per Serving)
- Calories: 260
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 33g
- Sugar: 24g
- Protein: 3g
- Fiber: 2g
- Cholesterol: 50mg
- Sodium: 120mg
Frequently Asked Questions
Can I double this recipe?
Yes, double all ingredients and bake in a 9×13-inch light-colored metal pan. Add a few extra minutes to the bake time.
What if I don’t have cornstarch?
You can substitute with an equal amount of arrowroot powder or leave it out. However, the texture may be slightly less chewy.
How can I make them more fudgy?
Slightly reduce the baking time. The center should appear just set but still moist when removed from the oven.
How do I know when they’re done?
Look for edges that pull away from the pan and a center that jiggles slightly but holds its shape. A toothpick should come out with moist crumbs.