If you’re a fan of box mix brownies you have to try this homemade version. These brownies are the perfect balance of chewy and fudgy with a shiny, crinkly crust. They’re like your favorite boxed brownies made even better!
I paired the richness of my fudgy brownies with the addicting chew of a boxed brownie and ended up with what just might be my new favorite brownie recipe.
Why you’ll love these chewy brownies
Texture: The perfect balance of chewy and fudgy and just the tiniest bit cakey.
Flavor: Chocolate from a combination of cocoa powder and chocolate chips, along with vanilla extract to round it out.
Two pan sizes: You can make this recipe in either an 8×8 or 9×9 square pan.
Basic ingredients: This recipe uses pantry staples along with butter and eggs.
Ingredients needed (and why)
Butter and oil: This combination of fat creates the best texture. Be sure to use a neutral flavored oil like vegetable oil or canola oil.
Brown sugar: Brown sugar is the only sugar used in this recipe. Not only does it sweeten the brownies but the moisture from brown sugar also helps make them chewy.
Eggs and egg yolk: For emulsifying, richness, and texture.
Vanilla extract: To balance the chocolate flavor.
All purpose flour: Be sure to measure properly by lightly spooning it into your measuring cup.
Cornstarch: One tablespoon of cornstarch helps make the brownies soft and chewy (just like in my best chocolate chip cookies).
Unsweetened cocoa powder: This adds this majority of the chocolate flavor.
Baking soda: For just the tiniest bit of lift. I tested this recipe with ¼ teaspoon and ⅛ teaspoon and I preferred the slightly denser version made with ⅛ teaspoon.
Salt: To balance the sweetness.
Chocolate chips: Half a cup of semisweet chocolate chips increase the chocolate flavor and add a bit of fudginess.
Recipe overview
*Full recipe below in recipe card*
- Combine brown sugar in a large bowl and microwave until melted. Set aside to cool slightly.
- Whisk oil, eggs, egg yolk, and vanilla into the melted butter.
- Add the flour, cornstarch, cocoa powder, baking soda, and salt. Stir until just a few streaks of flour remain.
- Stir in chocolate chips. Bake!
Recipe tips
Line your pan with foil or parchment for easy removal and clean up.
Allow the melted butter and sugar to cool slightly before adding the eggs.
After adding the flour be sure not to overmix- this can make your brownies tough or heavy.
Properly measure your flour. Too much flour can make your brownies dry. Lightly spoon it into your measuring cup or weigh it.
Be careful not to over bake. See below for more on this!
How to tell when brownies are done baking
Toothpick test: The brownies should be removed from the oven when a toothpick inserted into the brownies come out with moist fudgy crumbs on it (no thin raw batter). Remember, there are chocolate chips in there, so melted chocolate is ok.
Where to do the toothpick test. We love this tip from America’s Test Kitchen, “bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached.” The very center will finish cooking after you remove the pan from the oven and the edges should already be done.
Serving and storage
We like these best served warm or at room temperature. If you eat them chilled they’ll be a bit more fudgy.
Store tightly covered at room temperature for up to 2 days, refrigerated for up to 4 days, or frozen for up to 3 months.
More brownie recipes
Recipe
Chewy Brownies (Box Mix Copycat)
Ingredients
- ½ cup (113g) unsalted butter, cut into four pieces
- 1¼ cups (240g) brown sugar, lightly packed
- ⅔ cup (50g) unsweetened cocoa powder
- ⅔ cup (86g) all purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons vegetable or canola oil
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ½ cup (85g) semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8×8 (preferred) or 9×9 square pan with foil or parchment and lightly grease it.
- Place butter and brown sugar in a large microwave safe bowl. Microwave in 20 second increments, stirring between each, until the butter is completely melted. This took about 1 minute. Stir the mixture well, some of the brown sugar will begin to dissolve but not all of it. Set aside to cool for 5 minutes. Meanwhile, proceed with the dry ingredients.
- In a separate bowl, combine cocoa powder, flour, cornstarch, baking soda, and salt. Whisk the mixture to break up any lumps. Set aside.
- Whisk oil into the melted butter/sugar. Then whisk in eggs and egg yolk, followed by vanilla. Tap the whisk on the side of the bowl to remove excess batter and remove the whisk from the bowl. Sprinkle the dry ingredients over the wet ingredients and stir with a silicone spatula or wooden spoon until just a few streaks of flour remain. Add the chocolate chips and stir until completely combined.
- Add the batter to the prepared pan and smooth into an even layer. Bake the 9×9 pan for 19-23 minutes and the 8×8 pan for 26-30 minutes. The brownies should be removed from the oven when a toothpick inserted into the brownies come out with moist fudgy crumbs on it (no thin raw batter). Remember, there are chocolate chips in there, so melted chocolate is ok. Place the pan on a wire rack to cool completely.
Notes
- Line your pan with foil or parchment for easy removal and clean up.
- After adding the flour be sure not to overmix- this can make your brownies tough or heavy.
- Properly measure your flour. Too much flour can make your brownies dry. Lightly spoon it into your measuring cup or weigh it.
- Be careful not to over bake.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Tasheeba
After searching n trying for so many brownie recipes I finally found ur one and tried it is amazing parfect this taste I was looking for I m ur new follower I found u on TikTok. Thank you
Allison
Yay! I’m so glad. Happy baking! 🙂
Cyndi Olsen
Delicious! Crowd pleaser! But not shiny and crackly on top… any tips?
Allison
Did you melt the brown sugar and butter (step 2)? That helps make the shiny top. I’m glad you enjoyed them!
Peace Ibeh
I haven’t made the brownies yet, but before I do. I just want to say thank you so much for creating such a detailed recipe with measurements and directions. It’s so hard to find one like this without paying for it.
So I’m just so grateful for your kindness.
Whether it comes out good or not I just wanna say thanks.
PS: IF IT COMES WRONG, ITS TOTALLY ON ME !!
Allison
You’re welcome! Thanks for the kind comment. 🙂