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.

Stack of two brownies on top of each other.

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. Love chocolate? Try our fudgy chocolate cookies bars, too.

Two pan sizes: You can make this recipe in either an 8×8 or 9×9 square pan. Need brownies for a celebration? Try my Brownie Cake!

Basic ingredients: This recipe uses pantry staples along with butter and eggs.

Closeup of a chewy brownie with shiny, crinkly top.

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.

Ingredients for chewy brownies: sugar, cocoa, butter, oil, eggs, vanilla, flour, salt, chocolate chips.

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!

Collage of four photos making chewy brownie batter (batter in a glass bowl with a grey spatula).

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!

See a variation of this recipe in my M&M brookies.

Two brownies stacked on top of each other on a piece of white parchment paper.

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.