Best Ever Chewy Brownies

This perfect chewy brownie recipe has been my secret weapon for years. Whenever I need a crowd-pleaser dessert that delivers consistent results, this is my go-to. With its intense chocolate flavor and that perfect balance between fudgy and chewy, these brownies have earned their title as "best ever" in my kitchen.

I first made these brownies during a late-night chocolate craving when I was out of boxed mix. After tweaking the recipe over 100 times since then, I can confidently say these brownies have become my signature dessert that friends and family constantly request.

• Unsalted butter: Allows you to control the salt content while providing richness
• Granulated sugar: Creates that crinkly top crust everyone loves
• Extra egg yolk: Adds richness and contributes to the chewy texture
• Vanilla extract: Enhances the chocolate flavor; use pure, not imitation
• Vegetable oil: Keeps the brownies moist for days after baking
• Cocoa powder: Provides intense chocolate flavor; Dutch processed gives best results
• All purpose flour: Measured correctly gives structure without making brownies cakey
• Cornstarch: Is the secret ingredient that creates that perfect chewy texture
• Salt: Balances sweetness and enhances chocolate flavor; use fine sea salt for best results
• Semisweet chocolate chips: Melt into pockets of chocolate throughout the brownies

Prepare the Pan:

Preheat your oven to 325°F exactly as this moderate temperature prevents overbaking. Line your 8x8 metal pan with foil or parchment paper making sure to leave overhang on the sides for easy removal. Spray thoroughly with nonstick spray getting into corners.

Create the Base:

Combine butter and sugar in a microwave safe bowl heating for exactly one minute until butter melts completely. Whisk immediately while hot until mixture looks slightly shiny. This helps create that crinkly top crust brownies are known for.

Add the Wet Ingredients:

Add eggs, egg yolk, and vanilla to the warm butter mixture whisking vigorously until fully incorporated, about 30 seconds. The mixture should look smooth and slightly thickened. Next stir in oil and cocoa powder until no dry cocoa remains; this creates the fudgy base.

Incorporate Dry Ingredients:

Gently fold in flour, cornstarch, and salt with a rubber spatula using a light hand. Mix just until you no longer see dry flour, about 20 strokes. Overmixing develops gluten making brownies cakey rather than chewy. Fold in chocolate chips, reserving a few to sprinkle on top if desired.

Bake to Perfection:

Spread batter evenly in prepared pan using an offset spatula to reach corners. Bake for exactly 30 minutes. The center should look set but a tester should have moist crumbs not wet batter. Let cool completely in the pan before cutting for cleanest slices.

The cornstarch in this recipe was my greatest discovery after dozens of test batches. I noticed commercial bakeries often use it in their recipes, and for good reason. It inhibits some of the gluten formation, creating that perfect chewy texture that makes these brownies absolutely irresistible.

The Secret to Chewy Texture

The combination of three key elements creates the signature chewiness in these brownies. First, the extra egg yolk provides richness without adding too much moisture that would make them cakey. Second, the cornstarch inhibits some gluten development, maintaining tenderness. Finally, the precise ratio of cocoa powder to flour creates the perfect structure that stays chewy for days. I discovered this balance after many test batches comparing various ingredient ratios.

Customization Options

These brownies provide the perfect base for creative variations. For mint lovers, add ¼ teaspoon peppermint extract and top with crushed candy canes. Nutty versions shine with ½ cup toasted walnuts or pecans folded in at the end. For a more complex flavor profile, try substituting brown sugar for half the granulated sugar, which adds caramel notes that complement the chocolate beautifully. My personal favorite twist is adding a teaspoon of espresso powder to intensify the chocolate flavor without tasting like coffee.

Troubleshooting Common Issues

Understanding your oven is crucial for brownie success. If your brownies turn out cakey, you've likely overbaked them or used too much flour. Always measure flour by spooning into measuring cups and leveling off with a knife. For brownies that are too gooey, your oven temperature might be running low. Consider investing in an oven thermometer for accuracy. Finally, for that shiny, crackly top, don't skip microwaving the butter and sugar together. This dissolves more sugar and creates that classic brownie crust everyone loves.

Frequently Asked Questions

→ How do I make the brownies chewier?

Use a combination of oil and butter in the batter, and be careful not to overbake. Removing the brownies when they still have moist crumbs ensures a chewy texture.

→ Can I use natural cocoa powder instead of Dutch-processed?

Yes, natural cocoa powder works as a 1:1 swap for Dutch-processed. It may result in a slightly different flavor profile, but the texture remains perfect.

→ What pan is best for baking brownies?

Light-colored metal pans are recommended for even cooking. Avoid using glass or ceramic pans as they can impact the brownies’ texture and bake time.

→ How do I double the recipe?

Double the ingredients and use a 9x13 pan. Add a few extra minutes to the baking time while checking for moist crumbs to avoid overbaking.

→ How should I store these brownies?

Store brownies in an airtight container at room temperature for up to three days. For a longer shelf life, refrigerate or freeze them.