One Bowl Chewy Brownies (2024)

If you like your brownies chewy, gooey and extra chocolatey – then these one-bowl chewy brownies are for you! Made with oil and cocoa powder so you likely won’t even need an extra grocery trip, they’re waaayyy better than boxed brownies!

**This post was originally published July 3, 2017 and updated February 18, 2020 with updated ingredients, baking tips and photos**

When it comes to brownies, everyone has their favorite type. Chewy, cakey, fudgy – maybe you like yours slathered with frosting or topped with a scoop of ice cream & chocolate sauce. But if you like your brownies moist and chewy, then these one-bowl brownies are definitely for you.

They aren’t as dense or rich as brownies made with melted dark chocolate in the batter. Instead, they have a soft texture and a cocoa flavor that’s perfectly chocolatey without being too rich.

The Easiest Brownie Recipe

This brownie recipe is a one bowl, no mixer, all kinds of delicious type of thing. And the best part is that there’s no need for buying anything expensive.

You only need simple, pantry ingredients:

• ½ oil
• 1 ¼ cup white sugar
• 2 large eggs, plus 1 extra egg yolk
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ⅔ cup cocoa powder
• Plus ¾ cup chocolate chips

The oil keeps the brownies moist and soft, and the extra egg yolk adds tenderness to the texture. You’ll notice that there isn’t any baking powder or baking soda in the ingredient list – this helps to ensure that the brownies don’t get too cake-like in texture.

You’ll whisk together the oil and sugar, followed by the eggs and vanilla extract. The flour and cocoa powder are mixed in, and then the chocolate chips are gently folded into the mixture. You’ll find the batter looks very shiny and has a sticky, almost tacky texture. You can use an electric mixer if you find it easier, but I don’t find it necessary if you use a little arm muscle 😉

They’ll bake for about 25-30 minutes, and when they’re done the top should look set and the sides should just be starting to come away from the edges of the pan. An inserted toothpick should come out clean, or with a few damp crumbs (although it’s a little hard to do the toothpick test because typically you end up hitting a melted chocolate chip). Note that if you use a glass pan instead of a metal pan, the bake time will be a few minutes longer.

Because these brownies are made with oil and cocoa powder – they’ll remind you of boxed brownies. But they’re extra chewy and have a little richer flavor. Because they’re very moist, they don’t get hard, crinkly tops like some brownie recipes. But the chewy, tender texture definitely makes up for it.

You’re going to love them.

So to Summerize, Here’s How to Make Chewy Brownies

• Use oil instead of butter
• Add an extra egg yolk
• Don’t use baking soda or baking powder
• Don’t use a mixer
• Be careful not to overbake

Note: This recipe can be easily doubled and baked in a 9×13 inch pan. The bake time will be about the same.

These one-bowl chewy brownies are seriously delicious, rich in the best possible way, and moist in texture with a soft crumb (my apologies to everyone cringing over that word). And since the ingredients are probably all in your pantry already – it’s time to get baking!

Make sure to try some of my other favorite brownie recipes!

• Triple Chocolate Fudge Brownies
• Fudge Brownies with Chocolate Frosting
• Nutella Brownies
• Cream Cheese Brownies
• Red Velvet Brownies
• Peanut Butter Brownies