Fudgy Brownies Recipe

Have you ever fallen in love with something all over again? We did and this brownie recipe made it happen. These rich and chocolaty brownies with dense, fudgy middles and crinkly tops made us fall in love with brownies, made from scratch, all over again. They are so simple it’s silly and they taste amazing.

Fudgy Brownies Recipe

You May Also Like: These No-Fail Blondies are extra delicious and taste like deep, rich buttery caramel.

Better Than The Box Brownies Recipe

This is perfect for boxed brownie lovers — the dense, moist and fudgy texture is not all that different from what you can expect from the boxed mixes. It get’s better, too. This recipe makes richer, more flavorful brownies — without any fuss. They are one-bowl and come together in minutes. There’s also a good chance you already have the ingredients on hand.

Forget Melting Chocolate, Make Cocoa Brownies

The recipe is slightly adapted from Alice Medrich’s Cocoa Brownies found in many of her cookbooks.

Medrich is a genius when it comes to chocolate. Search “brownie recipes” on Google and you’ll see that many recipes call for chocolate that’s melted into butter, then mixed with sugar, eggs and flour. (Not that they aren’t delicious, too).

This recipe is different — and smart.

Fudgy Brownies

Instead of using chocolate, Medrich calls for cocoa powder. In removing the chocolate (as well as the fat and sugar that goes along with it), she was able to fine-tune the brownies so that the middles were softer and moist and the tops were shiny and candy-like. The recipe is pure gold.

Since we’re using cocoa powder, these brownies aren’t overly sweet. If you are like us and find yourself reaching for dark chocolate over milk, these are most certainly for you.

Fudgy Brownies

You must give these brownies a try. We love them so much and make them often (maybe too often for two people).

You May Also Like

4.7 from 215 reviews
Fudgy Brownies Recipe
 
Prep time
Cook time
Total time
 
We love these rich and chocolaty brownies with dense, fudgy middles and crinkly tops. These brownies aren't overly sweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are most certainly for you. They are one-bowl and come together in minutes. There’s also a good chance you already have all the ingredients on hand.

Feel free to use either natural or Dutch-processed cocoa powder for these. Both work well and will taste slightly different. If you get a chance, try both and see which is your favorite.
Yield: 16 brownies
You Will Need
  • 10 tablespoons (145 g) unsalted butter
  • 1 1/4 cups (250 g) granulated sugar
  • 3/4 cup plus 2 tablespoons (65 g) unsweetened cocoa powder (natural or Dutch-process)
  • 1/4 rounded teaspoon Kosher salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, cold
  • 1/2 cup (70 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
  • 2/3 cup (75 g) chopped walnuts or pecans (optional)
Directions
  1. Position an oven rack in the lower third of the oven and heat to 325 degrees F (163 C). Line the bottom and sides of an 8-inch (20cm) square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
  2. Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder and the salt in a medium heat-safe bowl. Rest bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
  3. Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour.
  4. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.Cocoa-Brownie-Recipe-Step-1
  5. Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.Cocoa-Brownie-Recipe-Step-2
  6. When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Stir in nuts, if using. Spread evenly in lined pan.Cocoa-Brownie-Recipe-Step-3
  7. Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide.
  8. Cool completely then remove from pan. For the cleanest lines when cutting, place into freezer for 20 to 30 minutes to firm up. Cut into 16 squares.
Notes and Tips
Update: These are on the bittersweet side - we like that, but if you are more into milk chocolate than semi-sweet or dark, these may be a little bitter for you. Some readers have had success with adding a little more sugar to accomodate.


After some time on the site, we've noticed a few commenters/reviewers have had issues with the batter being too thick. The brownie batter should be quite thick -- you will need to spread it into one layer in the pan. This recipe calls for very little flour, but just to make sure we're all on the same page, we use an American all-purpose flour (Gold Medal, usually).


This recipe is slightly adapted from Alice Medrich’s Cocoa Brownies found in many of her cookbooks. Here’s one of them: “Bittersweet: Recipes and Tales from a Life in Chocolate.” If you love dessert as much as we do, buy it. You won’t regret it.

Get Free Recipes by Email

Join over 20,000 home cooks and sign up for our free weekly email with hand- picked recipes, giveaways and cooking inspiration. Enter your email address below:

680 comments… Leave a Comment

  • Pamela @ Brooklyn Farm Girl August 28, 2013, 1:32 am

    Yum! These brownies look delicious!

    Reply
    • amber February 9, 2014, 12:02 am

      This is my favorite brownie recipe. They come out so chocolatey and delicious but not too sweet. I am so happy that this recipe has been shared. Thank you. I add lots of walnuts to mine. I tried a different recipe because I couldnt find this page and I book marked it now. The other recipe I found had 2x the sugar less cocoa powder and more flour (it was a terrible recipe).

      Reply
    • Mayci March 29, 2014, 5:05 pm

      These brownies are DELICIOUS!!! I made them for Valentines day as a cupcake and put some vanilla frosting on them. It was a hit!

      Reply
      • Joanne April 3, 2014, 10:57 am

        Great idea!

        Reply
        • sarvesh May 14, 2014, 9:26 pm

          Awesome…. Made these for the first time and Whoooaaaa!!!! they turned out just great… really better than the one we get in grocery stores… just can’t explain in words… All my friends asked me for the recipe :) Only prob was my friends ate all of it.. I jst got two pieces :( now just have to try for more quantity… Thanks a lot Joanne…. <3

          Reply
          • Joanne May 16, 2014, 11:22 am

            Glad you loved it! Seems like next time might call for an extra batch :)

    • Sonia July 27, 2014, 9:09 am

      Can I use sweet butter for this recipe?

      Reply
      • Joanne July 31, 2014, 11:23 am

        Yep.

        Reply
        • Orla Reardon September 15, 2014, 6:16 am

          hi fella brownie lovers!!!! BIG BIG FAN OF THESE BROWNIES!!! I bake them with my hubby 24/7, he adores them! We leave out the sugar cause we’re sweet enough ;)) love and hugs always , bronwen xxxxxoxo

          Reply
  • Lori @ Foxes Love Lemons August 28, 2013, 12:11 pm

    Oh wow, I am going to need to try this soon. Like, THIS WEEKEND. Or maybe tonight. I’m a big boxed brownie fan (not at all ashamed), but these look even better, and these ingredients are always around. Thanks for this!

    Reply
    • Joanne August 28, 2013, 12:43 pm

      Don’t be ashamed, we are as well! You’re going to love these — we think they are even better (in flavor) than the boxed ones. Come back and let us know what you think, we’d love to find out.

      Reply
  • Grace September 8, 2013, 5:43 am

    Sooo delicious with some greek yoghurt! love love love thank you! serve froxen is best…so chewy and dense!

    Reply
    • Joanne September 8, 2013, 3:09 pm

      Frozen brownies are pretty awesome!

      Reply
      • Kokab khwaja July 29, 2014, 9:21 pm

        Excellent.

        Reply
  • meg September 20, 2013, 10:40 pm

    I love this recipe! The brownies turned out great…but i have a little problem..i can never get the surface of the brownie to crisp up like that in the picture….should i bake it more?

    Reply
    • Joanne September 22, 2013, 10:25 am

      That’s odd. The top should become flaky from the amount of butter / sugar used. One thought is that your oven is off in temperature (ours runs 25 degrees cold).

      Reply
  • katie September 24, 2013, 4:12 pm

    These look amazing! One thing though, you don’t mention how high to set the oven? I live in super high altitude so it’s either make or break…can you tell us the temp?

    Reply
    • Joanne September 25, 2013, 10:50 am

      The temperature is listed in the recipe – it is 325 degrees F. Good luck :)

      Reply
      • Nini March 11, 2014, 1:33 am

        Hi!
        I was wondering, exactly how much sugar do u have to add to make the brownies sweet, but not too sweet.
        If u could reply soon that would be great
        thank you!

        Reply
        • Joanne March 17, 2014, 3:32 pm

          Hi Nini, it’s probably best to go by other commenters experience on this one. We’ve never added additional sugar to this recipe, so it’s hard for us to answer. I took a quick glance at other comments and see that others have added an additional 1/4 to 1/2 cup of sugar. Hope that helps!

          Reply
    • Spencer December 4, 2013, 2:41 pm

      Katie,

      I’m making these for the second time around in Denver (5280ft altitude). The recipe still works fine as there’s no rising agents that would need to be altered based on altitude. I have found, however, that I need to bake them significantly longer than what is listed (45-50 minutes has been my experience). I thought I was going to end up with a burned or dried out brownie, but even baking for that long they were awesome.

      Reply
  • Juliet September 29, 2013, 2:13 pm

    The brownies’ crispy outside and fudgy on the inside. I cut down the sugar to 200g and its still delicious. I will bake this again.

    Reply
  • Karishma October 10, 2013, 6:07 pm

    These brownies are amazing! I doubled the recipe and had to add 10 minutes to the cooking time. The are dense, fudgey and PERFECT! Def saving this recipe for later.

    Reply
  • Rosie October 12, 2013, 12:22 pm

    I loved this recipe, I always enjoy baking with Cocoa Powder so this was great!! Very Chewy and Dense :)

    Reply
  • Krista October 16, 2013, 9:52 am

    These worked out great!

    Reply
  • Linda October 26, 2013, 12:15 pm

    This is a great brownie recipe, it reminds me of those “two bite brownies” mmmm delicious! I just melted the butter in the microwave and used an electric mixer to mix the sugar, cocoa and butter. It worked great, and seems easier than the double boiler method used here.

    Reply
    • John Jordy February 21, 2014, 8:47 pm

      Melting the butter in the microwave is WAYYYYY easier and it comes out fine – double boiler method seems really excessive for this purpose. I’ve made this recipe at least 5 times, and it’s a certified hit! I up the sugar to 1 3/4 cup, though, because I’m thuggin’.

      Reply
  • Sandy October 29, 2013, 3:45 pm

    Has anyone doubled this for a 13 x 9 for a crowd, and how did they come out?

    Reply
    • Joanne October 30, 2013, 9:31 am

      Great question Sandy — we’re hoping another reader will comment on this. You should be fine doubling and using a 13 by 9 pan. We just have not actually tried it, yet.

      Reply
    • glory November 2, 2013, 5:42 pm

      yes i used it 13×9 it worked great my mom graduated from college an had a party

      Reply
    • Kristina June 10, 2014, 8:13 pm

      Hi, I double the recipe every time I make these :)
      You just got to cook them for a litlte longer

      Reply
  • Lucy October 31, 2013, 8:18 am

    Will it be any different if i change the cocoa powder to melted choc?

    Reply
    • Joanne October 31, 2013, 9:43 am

      Hi there, yes it will. Chocolate has more fat content than cocoa powder. For this recipe it is best to stick to cocoa powder for the best results.

      Reply
  • Mia October 31, 2013, 8:32 am

    What if i just beat the batter without putting it over simmering water? Will it not be as fudgy?

    Reply
    • Joanne October 31, 2013, 9:42 am

      Hi Mia, You could try using the microwave (I think other readers have had some success with it, although we have never tried it).

      Reply
  • Lory November 1, 2013, 7:11 pm

    They looked great! But I had a problem they tasted really bitter. I don’t know what went wrong I followed the recipe exactly as it said.

    Reply
    • Joanne November 2, 2013, 11:22 am

      Sorry these didn’t work well for you. It is strange the brownies tasted bitter – we’re not quite sure what went awry. Cocoa powder by itself can be bitter, but the sugar and vanilla called for in the recipe should have balanced it out.

      Reply
    • Kim July 4, 2014, 11:47 pm

      This may be off, but since there’s nothing in the recipe that would make these bitter: your flour might have expired. It’s happened to me before.

      Reply
  • glory November 2, 2013, 5:39 pm

    hi i want try this for my younger sisters 8th birthday party do you think that children would like this and its neccesary to put it in the freezer and does it need to be topped with frosting(or cream)

    Reply
    • Adam November 3, 2013, 10:34 am

      Hi Glory, Kid will definitely like these brownies :) No need to top with frosting, but that’s up to you. It isn’t necessary to place them into the freezer — you can if you like, though. We actually like them a little chilled (not frozen) when we eat them. Hope that helps!

      Reply
    • Nawal December 1, 2013, 2:05 am

      my sister loved them

      Reply
  • carole November 9, 2013, 1:25 pm

    I just made this recipe and I had the same problem with bitterness. They looked great but are very bitter:(

    Reply
    • Joanne November 11, 2013, 11:08 am

      Hi Carole — Would you mind sharing the cocoa powder you used?

      Reply
      • Farheen December 12, 2013, 4:34 pm

        Hershey’s … I made with hershey’s. and found these too bitter :(

        Reply
        • Joanne December 13, 2013, 10:09 am

          Hi Farheen, Thanks for sharing. These are on the rich, bittersweet side (because of the cocoa). Some commenters have had success with adding a little more sugar. You could try that if you were up to it.

          Reply
        • luka January 30, 2014, 8:57 pm

          I used Hersheys Cocoa Powder and it turned out sweet… The brownies were DELECIOUS!!!

          Reply
        • Quiethubris March 29, 2014, 5:07 pm

          If your cocoa powder is older, it can go rancid, which makes it increasingly bitter. Other than that, I find these brownies to be flawless. I can’t stop making them!

          Reply
  • Emily November 10, 2013, 2:13 am

    looks great! Going to give these a try this week… Emily

    Reply
  • Beth November 13, 2013, 7:48 am

    Hey, when I made them I got a weird watery mixture when I melted the butter, sugar and cocoa powder, whats up with that? Is it bad?

    Reply
    • Joanne November 13, 2013, 3:53 pm

      Hi Beth, The mixture will look grainy when everything melts. Is it possible the butter just was not mixed into the cocoa powder and sugar?

      Reply
    • Mic April 22, 2014, 1:07 pm

      Margarine or oleo can separate like you described. Did you use real butter?

      Reply
  • Chelsea November 17, 2013, 11:11 pm

    These turned out really great! They’re super fudgey in the middle. I have quite a sweet tooth so I may add some more sugar next time, they were a tad bit bitter – but still wonderful :3

    Reply
    • Chelsea December 7, 2013, 10:28 pm

      I think because I hand mixed the brownies (I didn’t have an electric mixer at the time) that could be the reason they turned out more bitter? I made them again the same way, but this time using a hand mixer and they were definitely not as bitter!

      Reply
  • Lindsay November 19, 2013, 1:06 pm

    I just made these and they came out great! I thought it was very interesting that there was no baking powder or anything, and a bit worried. But I guess that helps with the fudgy-ness! I did add about 1/4 c. (maybe less) more sugar just bc I was worried after reading some of the reviews about it being bitter. But they came out just perfect, and just would’ve been more cocoa-y w/out the extra sugar and still delicious. I have searched and searched for a TRUE fudgy brownie recipe and never could find one, until TODAY!

    Thank you!

    Reply
  • Beth November 19, 2013, 3:20 pm

    Not sure about the 10 minutes prep time…I am going on 10 minutes and the butter hasn’t even melted yet!

    Reply
    • Joanne November 29, 2013, 11:28 am

      Hi Beth, thanks for letting us know. We’ll review the recipe to see if we need to adjust anything.

      Reply
      • Heather July 22, 2014, 9:07 pm

        Using the double boiling method it can definitely take longer than 10 minutes to melt butter if it is cold from the fridge. If the butter is already softened, 10 minutes seems like it would be spot on.

        I’ve got these in the oven right now and the batter was delicious! i’m sure the baked results will be perfect.

        Reply
        • Heather July 22, 2014, 9:56 pm

          OH MY GOSH! Just took them out and they are wonderful! Hubbs says “PREEEEETY darn good!” LOL He doesn’t want to call them the best he’s ever had but they are up there in the list. Thanks for satisfying my spur of the moment craving!

          Reply
  • Jen November 19, 2013, 8:57 pm

    I tried this using Hershey’s Cocoa…. the batter came out in a big clump which I spread into the pan like fudge. It wouldn’t pour. I tasted the batter and it seems really bitter, like a couple other people mentioned. I will let you know how it turns out after I bake it, but I have low expectations. I am pretty sure i followed the recipe correctly, but I did have a 2 year old and a husband “keeping me company” at bedtime while i was making it. Soooo…

    Reply
    • Jen November 19, 2013, 10:15 pm

      Baked and cooled…. Not bad! Not what I normally think of when I think of brownies, but VERY good. Wish I had some powdered sugar to sprinkle on top! My first from-scratch baked good. Thanks for a great recipe!

      Reply
    • Milan January 10, 2014, 7:23 pm

      I’m having the same problem, but your end result is reassuring. I hope mine turn out as well as yours did because I am making them for a friend.

      Reply
      • Joanne January 15, 2014, 3:18 pm

        Us too! Hope everything worked out :)

        Reply
    • Jennifer January 14, 2014, 12:16 pm

      I had the same problem and I too used Hershey’s cocoa. The batter was so thick I could barely get a spoon through it. I had to scoop it out of the bowl and it looked like fudge in the pan, and still does even thought as of right now it has been baking for 35 minutes and the center is still not cooked through.

      Just added another 10 minutes which will put the baking time to 45 minutes, we’ll see. Something is just not right. The initial step on the cooktop gave me a base that looked like wet coffee grounds and never really liquefied after that.

      Any suggestions or thoughts? could it be the Hershey’s brand of cocoa?

      Reply
      • Joanne January 15, 2014, 3:01 pm

        It is normal that the butter/cocoa/sugar mixture looks grainy. Once you stir in the the eggs and flour the whole thing should turn into a thick shiny batter. We have used Hersheys with success, so we’re not quite sure what happened for your batch. Sorry they didn’t turn out for you!

        Reply
        • Jennifer March 29, 2014, 2:39 pm

          Tried again except melted the butter first but got the same result. Not the recipe for me I guess. Thanks anyway.

          Reply
          • Joanne April 3, 2014, 10:57 am

            Of course … sorry they haven’t worked out for you!

        • Moirraine April 20, 2014, 5:52 pm

          I had the same thing happen to me. It wasn’t a “pourable” batter.

          I am thinking that the eggs were not “extra large” and the egg white should be doubled or tripled or water added to get to a barely pourable (yours poured, mine didn’t) batter.

          Reply
      • connie June 25, 2014, 6:20 am

        Seems like the ones who used hershey’s had some problem… Good thing I didn’t have enough hershey’s on the cupboard and ended up using bensdorp Dutch process…it turned out great! I actually experimented with another recipe and served both batches to my family members and they liked this one better! This is probably the best brownie recipe I’ve tried! ( been thinking long and hard about making the best brownies ever and this is heaven sent!)

        Reply
  • Caroline November 20, 2013, 11:30 am

    So decadent! I’d run out of cooking chocolate so finding a recipe that called for cocoa instead that also tastes AMAZING was incredibly lucky. I also used 1/2 brown sugar 1/2 white sugar. Will definitely make again :)

    Reply
  • Susan November 20, 2013, 9:48 pm

    I followed the recipe to the gram, minus the walnuts, and it was delicious. I definitely had to add 10 minutes to the bake time (I don’t have an oven thermometer). Some people commented that the recipe is too bitter. I like my chocolate dark, so I thought it was perfect. Next time, I’d like to try it with chocolate chips!

    Reply
  • Psycho Fluff November 21, 2013, 5:00 am

    I didn’t use the double boiler method, I melted the butter in the microwave & used my KitchenAid adding the ingredients in the same order. I doubled the recipe, exchanged the nuts for coloured Toll House ‘holiday’ choc chips & used a lined 10″ x 21″ ceramic dish. They were perfect. Gooey & oozy with a nice crust. There really is no need to use a double boiler, you are not melting chocolate you are combining sugar & butter, it is therefore a waste of time & adds nothing to the recipe. This recipe is on many, many websites in the exact same form & most of them claim it for their own, glad to see you have not.

    Reply
    • Psycho Fluff November 21, 2013, 5:02 am

      Also, I used half dark brown sugar & half caster sugar. No trouble with bitterness, and I just used supermarket own brand cocoa powder.

      Reply
  • amy November 26, 2013, 5:28 pm

    Does it make a difference with the salt? I really don’t want to have to buy Kosher salt just to make this recipe, I have all the other ingredients already.

    Reply
    • Adam November 29, 2013, 2:41 pm

      Hi Amy, No — use what you have and keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

      Reply
  • Kat November 26, 2013, 10:28 pm

    I love this recipe! I own the book too… :) I wonder if it’s worth pointing out that one of the purposes of the book is to encourage bakers to move away from hyper-sweet chocolate baked goods and to celebrate the flavour of the chocolate/ cocoa more… This could be accounting for the bitterness somewhat as it’s not what people’s taste buds expect? I’m a dark chocolate girl myself, so I’m totally down with a more enhanced cocoa flavour!

    Reply
    • Joanne November 29, 2013, 11:21 am

      Great point, Kat! We do think it is time for us to add a few more tips in the recipe above :)

      Reply
  • Heather November 27, 2013, 12:51 pm

    The brownies came out horrible. I followed all the steps and they were just plain gross. The flavor was good but the texture was messed up. I’m not sure what I did wrong or if it’s the recipe but I won’t be making any homemade brownies anytime soon!

    Reply
    • Joanne December 3, 2013, 12:36 pm

      Hi Heather, Sorry you did not like the brownies. We’re not quite sure what went wrong, these brownies should be moist and fudgy in the middle.

      Reply
  • Sabrina November 27, 2013, 6:21 pm

    I started making them and put them in the oven and the started to rise but when i looked at it it was really watery so what should I do?

    Reply
    • Joanne November 29, 2013, 11:28 am

      Did the brownies bake completely? We’re not quite sure why the batter looked watery.

      Reply
  • Damaris November 30, 2013, 6:00 pm

    Made these brownies and ate them with vanilla ice cream and chocolate syrup. Three words.
    Oh.
    My.
    GOODNESS.
    They were amazing!

    Reply
  • Jamie November 30, 2013, 9:47 pm

    I just microwaved the butter and added in the rest of the ingredients after and the brownies turned out perfectly well!
    The top was so crisp and the centre was so fudgey I just couldn’t stop eating it!
    I made (and ate) this at 2.30am so you know how great they turned out ;).
    Thanks for the great and simple recipe!

    Reply
  • Nawal December 1, 2013, 2:04 am

    THESE BROWNIES ARE SOOOO….. DELICIOUS

    Reply
  • Carolyn December 3, 2013, 10:39 pm

    I made these this afternoon and did find I had to cook them an extra 10 minutes. I did not have any white granulated sugar and used raw turbinado. During the baking there appeared to be water on top of the brownies. It mostly disappeared, but instead of a crinkly top it was dark, and there was almost a sugar glaze. They had a rich, dense chocolate taste. Sophisticated, comes to mind to describe the chocolate taste.

    Reply
    • Pooks December 7, 2013, 7:03 pm

      I too had to bake these for an additional ten minutes.

      Reply
      • Joanne December 9, 2013, 12:11 pm

        Thanks for letting us know :)

        Reply
    • Alex December 10, 2013, 12:35 pm

      Turbinado is meant not to melt, that was the cause of the sugary glazed top.

      Reply
  • selina December 5, 2013, 7:55 am

    I want to ask ..Can i use salted butter and not put in the kosher salt?? I want to bake this but i only have salted butter :/ Pls answer this. Oh..and one more question..can i use superfine flour instead of all purpose? will that affect the brownies?

    Reply
    • Joanne December 9, 2013, 12:15 pm

      Yes — we would probably still add a pinch of salt, but not the amount called for in the recipe when using unsalted.

      Reply
  • Michelle December 5, 2013, 2:35 pm

    I made it – it was awesome – truly the best best brownie recipe I have made. You are so right forget melting butter and chocolate – use cacoa powder and just awesome. But sadly I can only ever make this when I am going to either have lots of guests who will eat it all or I will make it and take it – so that I don’t eat it all lol. I put it in the fridge overnight and the texture was so dense and chocolatey which I love but then I microwaved a piece for 15 seconds and the soft gooey fluffy melty chocolatey goodness was even better and all of this before 6.30 am this morning lol.

    Reply
    • Joanne December 9, 2013, 12:20 pm

      Nice! Brownies for breakfast sounds delicious.

      Reply
  • Jessica December 7, 2013, 11:08 am

    I just made these… but I added little marshmallows on the top and put it back in the oven for 2 minutes so they go all gooey.. they are sooo nice all my flat mates love them!! :P

    Reply
    • Joanne December 9, 2013, 12:34 pm

      Yum! Great idea!

      Reply
  • jaybay December 7, 2013, 12:21 pm

    Doubled the recipe, used a 9 x 13 pan. Think it is unnecessary to use the double boiler technique and microwave melting would be fine for future attempts. Used the Kitchenaid mixer instead of by hand and followed the ingredients as listed. The completed recipe was very thick and was difficult to spread in the pan. I was not exactly able to spread it to all the sides of the pan. Required double the cooking time and when they were still uncooked 45 minutes later, I increased the oven to 350 and went for another 10 minutes (my oven is one year old and I use it daily without strange results so I believe it performs at the accurate cooking temp). Finally, I decided to take them out because the edges were hard and the center was gooey. They are still very chewy and almost like pieces of fudge. The worst part to me is that they definitely have a terribly bitter aftertaste! I used common Hershey’s baking cocoa. Stars for a fairly easy recipe to create without many changes and easy ingredients to acquire, but loss of stars because of the bitter taste, endless cooking time, unnecessary steps (double boiler) and consistency failure. Would not make it again, but if I were going to, I’d try just the single recipe and not double it to see if the results are better. I would definitely try an adjustment for the overly bitter cocoa taste. It’s almost like unsweetened dark chocolate and actually quite unpleasant.

    Reply
    • Joanne December 9, 2013, 12:28 pm

      Others have found that adding a little sugar helped. These are more of a bittersweet brownie. We have edited the recipe to be more clear about that. Thanks so much for commenting!

      Reply
  • Pooks December 7, 2013, 7:03 pm

    Holy crap, these brownies were amazing. I made them a few nights ago, and my best friend and husband obliterated the entire pan. Making them again today for my birthday. Thanks for the recipe…phenomenally good.

    Reply
  • Victoria December 8, 2013, 6:09 pm

    Do you have the nutritional info so I can put it in my fitness app? They were super easy and are way better than any brownie mix!

    Reply
    • Adam December 11, 2013, 9:55 am

      At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

      It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

      Reply
  • Rose December 8, 2013, 6:59 pm

    Just made these with my little one. It was a special Christmasy experience this time of year = baking together. I tried the microwave as I don’t have a double boiler and they were fantastic! I just melted the butter in the microwave like others suggested and then I put the chocolate mixture in the microwave to heat it up just in case this was science magic. We cooked for 20 mins in an 8×8 because I like gooey.

    Reply
  • Jessica December 9, 2013, 5:36 pm

    “Bittersweet” should be in the title

    Reply
  • Alex December 10, 2013, 11:58 am

    I always forget how easy it is to make brownies. Thank you for this lovely reminder.
    They were and are quite delicious. I’m making some right now! :)

    Reply
    • Alex December 10, 2013, 12:16 pm

      I ended up adding ground walnuts and some dried currants to this batch. Last time, I added chopped dried cranberries and subbed some of the butter for coconut oil = HEAVEN!

      Reply
  • Tatiana December 10, 2013, 6:25 pm

    Loooooove this recipe!!!! This yr and going forward I will make all my desserts fresh. No more box sweets and their chemicals and preservatives.

    I did have to add a little water. The first time I made them they were a little dry.

    Reply
  • Kat December 11, 2013, 3:04 pm

    I made these last night and they were perfect. I added 2 squares of semi sweet baking chocolate, because I just need as much chocolate as possible! I also added a touch more flour to even it out with the extra fat. They needed to bake about 35 minutes. So delicious! I will be keeping this recipe on hand.

    Reply
  • Rene December 12, 2013, 1:55 am

    these are great they are for REAL CHOCOLATE LOVERS if you’re looking for a hersheys chocolate bar flavor these may not be for you. if you love a rich dark chocolate flavor you must try these.

    Reply
  • Suzanne December 12, 2013, 2:05 am

    Besides being delicious, the main reason these brownies reign supreme over a boxed brownie is that they are made from real food; Six basic ingredients, versus the 20-plus processed and modified ingredients found in the boxed versions!

    Reply
  • sherly December 14, 2013, 3:48 pm

    Hi Joanne, the brownies tasted great thanks. However, I´d like the top to be a little more on the crispy chewy side. Any suggestions ?

    Reply
    • Joanne December 16, 2013, 12:39 pm

      HI there, these really are more fudgy than chewy. You may need a different brownie recipe for what you are after.

      Reply
  • Jackie December 16, 2013, 6:59 pm

    I googled best brownie recipe and this came up so I decided to try it. This will definitely be my go-to recipe! turned out perfectly delicious!

    Reply
  • Julie December 17, 2013, 1:12 am

    Unbelievable delicious easy awesome best Christmas gift ever made by this girl for my office staff clients friends family neighbors…you name it (but not your dog) I used Ghiradelli cocoa powder OMG ;)

    Reply
  • Darcy December 18, 2013, 9:45 am

    Yum! Yum! Yummmm!! These turned out better than I could have hoped for. I like dark chocolate, but made these for a dinner party so to accommodate guests, I doubled the recipe and used 3 1/4 cups of sugar. There was no method to deciding to use that much; it just made sense to me. Ha! I did not use the double boiler method and mixed using my KitchenAid mixer. I taste tested a few crumbled off the top and realized they were still very chocolatey so I whipped up a homemade buttercream to smooth on top. It was like eating a soft piece of fudge with icing. I have found a new go-to brownie recipe for sure!

    Reply
    • Joanne December 18, 2013, 11:45 am

      Delicious! Love all your changes :)

      Reply
  • Alison December 23, 2013, 2:02 am

    I tend to add less sugar and salt than a recipe calls for, as most things are too sweet for me. I used Trader Joe’s brand cocoa powder and one full cup of sugar. These came out perfect. I’ve been looking for a recipe that was the perfect bite without being overwhelming un density – love these! Thank you.

    Reply
  • star December 23, 2013, 1:57 pm

    hi, all i have is buttermilk, can i use that instead? or it will affect the taste? thank you so much :D

    Reply
    • Joanne December 30, 2013, 6:56 pm

      Hi there, we have never tried this recipe with buttermilk. If you mean to use it instead of the butter, we don’t advise it. The butter, sugar and cocoa powder are pretty important here.

      Reply
  • Anmol December 24, 2013, 3:24 pm

    Awesome!!! Totally loved the brownies……however I would like mine to be a little softer. If I microwave it for 10 sec before serving they are out of this world but feel they are a little dry to eat strait !
    Should be be baking it for a shorter time?

    Reply
    • Joanne December 30, 2013, 12:19 pm

      Try taking them out a minute earlier. We actually like them slightly under baked.

      Reply
  • Steph December 28, 2013, 9:56 am

    These were delicious and fabulous and amazing. I wanted an intensely chocolatey recipe to highlight my new tin of Guittard Rouge Cocoa, and this was perfect.

    After eating half the pan by myself, I had to give the rest away to save myself.

    Even though I thought of these as fairly “grown up” brownies because of their very subtle sweetness and the intensity of the cocoa, my 15-month-old daughter also loved the bite I gave her.

    I would strongly suggest that this recipe NOT be made with natural cocoa. The acidity of the natural cocoa would, in my opinion, be a little overbearing here. Dutch process cocoa is mellower, allowing the recipe to retain its intensity without being too edgy.

    …And now I think I need to go make some more…

    Reply
  • Joss December 28, 2013, 11:55 am

    Just made these and followed the recipe exactly, but only had old-fashioned brown sugar in the pantry. Subbed that for the sugar and they are AMAZING. This will be my go-to recipe from now on. Thanks!

    Reply
  • Vivian Becker December 28, 2013, 3:14 pm

    just saying I finally found my goto brownie recipe!!!! My husband likes his brownies very fudgy, and he finally said this batch was FUDGY!!THANKS:)

    Reply
  • Adeline December 29, 2013, 10:05 am

    Hey Joanne!

    Are these fudgy after they cool from the oven or will they only be when popped into the fridge? Was hopping these would really be fudgy like how you described them but it mine turned out to be a moist brownie, which I do enjoy too. The top didn’t look as good as yours either, the way I would love for them to be too. Instead, it totally felt like its sugar at the top and not the smooth texture.

    I followed closely to your steps except that I let the batter sit for a little longer while I prepared other things. Maybe about 5 mins longer or so? I can’t think of what’s wrong(not that it turned out bad but not the way you described which I would be thrilled to have).

    Reply
    • Joanne December 30, 2013, 11:14 am

      Hmm, it is possible they were sightly over-baked? Cooling them in the fridge or freezer will make them a little more fudgy though.

      Reply
  • Neeli December 30, 2013, 3:38 pm

    Why do my edges always harden up? I lined my pan with parchment paper.

    Reply
    • Joanne December 30, 2013, 6:41 pm

      You may want to take them out just a minute or two before you usually do — the edges will be drier then the middle, but this could help a little.

      Reply
  • meher December 31, 2013, 10:01 am

    can we bake it in the microwave?

    Reply
    • Joanne January 7, 2014, 11:34 am

      You can melt the butter in the microwave, but the brownies need to be baked in the oven.

      Reply
  • Lila December 31, 2013, 5:21 pm

    Hi,
    i so want to try this recipe out! i am a make-it-from-scratch kinda gal, so these are right up my alley. My only concern is that my husband is allergic to eggs, so i usually use an egg replacer powder in all of my baking…or apple sauce. Are the eggs a make it or break ingredient? could i get away with using my egg replacer or apple sauce? thanks and happy new year!

    Reply
    • Joanne January 7, 2014, 11:31 am

      Hi Lila — Tough question … you could certainly try omitting the egg from the recipe. The brownies should turn out, but they will might lose a little richness.

      Reply
  • Roxanne January 1, 2014, 10:46 pm

    I just made this recipe and all I can say is WOW. They turned out exactly as promised and the taste was divine. Thanks so much for sharing this recipe.

    Reply
  • Gershee January 4, 2014, 1:15 pm

    I just made these brownies and they are perfect. The only change I made was to melt the butter in the microwave instead of the double boiler. They are delicious and sweet enough. I would not change a thing. This recipe is a keeper. Thank you!!

    Reply
  • Ashley January 4, 2014, 8:16 pm

    I made these today and I must say that the recipe was easy to follow. I must say making the brownies from scratch made me feel like a “Real” baker. Everyone enjoyed the brownies minus the night before we made box brownies…….. This recipe will be apart of many of other recipes. Again, the brownies were really really Great and thank you for saving us from the box brownies.

    Reply
  • Jenny Parkinson January 5, 2014, 11:23 am

    I made these for my daughter to take to a New Year’s Eve party and they were a big success!

    Reply
  • Emily January 6, 2014, 8:06 pm

    These were very good! They tasted just like a boxed mix or better. I changed the recipe a little due to a lack of everything I needed. Instead of 3/4 cup plus 2 tablespoons of cocoa powder, I used just 1/2 cup of cocoa powder and added in a little bit of chopped Dove dark chocolate. It wasn’t bitter at all and the whole family loved it! Will definitely make it again!

    Reply
  • Jill January 6, 2014, 9:43 pm

    I made these tonight, and they’re just lovely. I’ll definitely be using this recipe again in the future.

    Reply
  • Jane January 6, 2014, 11:07 pm

    Very delish! I melt my butter, etc right in the pan on the stove. Like someone said before that lives in Denver–it takes about 45 min to bake in the altitude. I’ll never buy box again. Thanks!

    Reply
    • Joanne January 7, 2014, 11:04 am

      Thanks for letting us know about altitude :)

      Reply
  • Lorraine January 7, 2014, 1:19 am

    these are in the oven now! cannot wait

    Reply
  • Vanessa Reader January 7, 2014, 4:28 am

    brilliant and easy and tasty! thank you fir the helpful video clip as well :)

    Reply
  • Sandy January 9, 2014, 11:24 pm

    Fantastic recipe! The brownies came out fudgy and perfect! I made them “kid-friendly” for my 8-year old, so I used about 1/2 cup + 2 tbsp cocoa powder and 1 & 1/2 cups of sugar. They are great! Some mentioned they were too bitter, so I’d recommend adjusting the recipe like I did. And also maybe “babysit” the mix more carefully she. You’re melting the butter, sugar and cocoa powder. The chocolate powder can easily burn if you add too much water in the saucepan and you leave it unattended

    Thanks for sharing this wonderful recipe!

    Reply
  • Shawna January 10, 2014, 3:38 am

    These were so delicious! I put chopped almonds in mine and they were amazing. I had to hide them from my boyfriend!

    Reply
  • Desiree de Goede January 10, 2014, 7:03 am

    I’ve eaten many brownies in my lifetime, have made them a few times myself – but these were hands down the BEST brownies ever … EVER!! Thank you so much for this fabulous recipe!

    Reply
  • Mari January 11, 2014, 6:01 pm

    This was the best brownie I have ever made. It was moist and chewy and delicious.Idid increase the baking time to 35 minutes.

    Reply
  • Aimee January 12, 2014, 9:23 pm

    If you love dark chocolate,fudgy,gooey brownies then these are the only recipe you need! I will never make any other brownie again. Love them! I only added 1 tbs of hazelnut syrup(torani) and used dark brown sugar for the last 1/4 c sugar. These are incredible! 5*****

    Reply
  • Chen January 13, 2014, 8:31 pm

    Hi Joanne. I was looking at the recipe and it looked great, but I would like to know if there is any way I can reduce the sugar and butter and still have the same results. I’ve made these before but only for other people, so I want to make them for my family, but it’s too unhealthy.

    Reply
    • Joanne January 15, 2014, 3:04 pm

      The brownies won’t be the same, but you should give reducing the butter and sugar a try. We have not tried it ourselves, but it would be good to know how things work out :)

      Reply
      • Chen January 22, 2014, 7:00 am

        I tried the recipe with 20% less sugar and butter and it turned out great. I still found it too sweet though, but I read that only 20% can be changed.

        Reply
  • Brendan E. January 14, 2014, 12:27 pm

    I just finished a new batch of medicinal butter last night. I started with two sticks, and ended up with 150 grams of butter after cooking/setting/straining, which happens to be the perfect amount for this recipe. We’ll see if sweet leaf butter makes these delicious looking brownies any better than regular old sweet cream butter that you find in the store!

    Reply
  • Sarah January 15, 2014, 2:40 pm

    Umm, yeah. So I was cutting the brownies and I’m also on a diet and desserts usually don’t tempt me. But these brownies. Got a whiff as I was cutting them, and before I knew it, I scarfed down two of them. WARNING: KEEP THESE FAR AWAY FROM YOU UNLESS YOU WANT TO EAT THE ENTIRE BATCH. DEELISH. PERFECTION.

    Reply
  • Lyn January 15, 2014, 4:56 pm

    The butter wouldn’t melt, so I put the whole thing in the microwave.

    Reply
    • Joanne January 17, 2014, 10:29 am

      Others have used the microwave, too. It works just fine.

      Reply
      • madeline February 2, 2014, 9:08 am

        Same, I felt it would be quicker and more manageable then on the stove. It worked for me.

        Reply
  • Natalie January 15, 2014, 9:30 pm

    This is the only brownie recipe you’ll ever need if you add a little sugar. I love dark chocolate and my husband hates it so I added about 1/3 cup sugar extra and they were amazing. Best homemade brownie recipe ever!

    Reply
  • Krystle January 16, 2014, 3:08 pm

    These sound amazing. Do you think they would still work in muffin tins to make two-bite brownies?

    Reply
    • Joanne January 17, 2014, 10:26 am

      It should work — just keep a close eye on baking time. I bet it will take less time.

      Reply
  • Angelique January 17, 2014, 1:48 am

    This is the best no fail chocolate brownie recipe. I was quite impressed with how it actually came out perfect. Cooked but so moist in the middle. Cooked mine for 25 to 30mins. Used choc chips for extra chocolate (1/3 cup) and just sprinkled some walnuts on the top for those non walnut lovers. First time a recipe has lived up to the hype. I wouldn’t bother even looking for another recipe again, this will be a permanent go to recipe in my cook book!

    Reply
  • Norma Lundberg January 17, 2014, 12:05 pm

    Indeed yesterday so fed up with winter did make the fudgy brownie recipe exactly as prescribed and am willing to swear on a stack of cookbooks that the result was undoubtedly the ne plus ultra of fudgy brownie recipes. I’d recommend the recipe and result as a supreme antidote to winter blahs, and the paragon of chocolate recipes. As a book lover I can only insist that there just might be more to life than books when I hold one of these perfect chocolate creations and prepare to eat it, slowly and reverentially. I think I might have to write a poem about the experience. Now to try your other recipes. How glorious to be you, with your food wizardry! A paean of gratitude from me. Five plus stars!

    Reply
  • Jason Hickman January 18, 2014, 10:21 pm

    I just made these and it was exactly how you described them to be I added my own touch to compensate for the slight bitter taste in that I added a melted Hersey milk chocolate bar on top and sprinkled it with nuts and let it harden. I have to agree with Norma these one of the best brownies I have ever made I also give it a five star rating for ease and best of taste

    Reply
  • Aya January 19, 2014, 10:58 am

    Hi Joanne!
    Can I use chocolate bars (not a fan of dark/semi-sweet chocolate) instead of the cocoa powder?
    Thanks!

    Reply
    • Joanne January 21, 2014, 9:23 pm

      We’d keep to cocoa powder for this recipe. (Although, you could add some chopped chocolate to the batter in addition to the cocoa powder).

      Reply
  • Rowan January 21, 2014, 9:39 pm

    I added 1/4 c more sugar and they turned out delicious! My mother and I gobbled them up within 3 days! They were so perfectly chewy and moist! I recommended this recipe to all my friends!

    Reply
  • Paige January 22, 2014, 1:31 pm

    This brownie recipe is FANTASTIC! Easy, low-mess, and absolutely delicious. MUCH better than many other brownie recipes I have tried. I am saving this as my go-to brownie recipe. Thank you!

    Reply
  • Stephanie January 22, 2014, 8:10 pm

    They’re in the oven now and smell delicious. I’m definitely saving this recipe! The only trouble for me was the double broiler method was a pain so I removed my butter after it was 1/4 melted and microwaved it and added it back to the mixture. Call me impatient and you would be right! Thanks for the recipe, I’m sure it’s going to be delicious!!

    Reply
  • Brianne January 22, 2014, 9:06 pm

    I used only a cup of sugar and baked for 38 minutes. Double broiler is fun in my opionion and gives you more control over the break down of the butter and blending of the sugar and cocoa as the butter melts. I took it as a good sign that the batter became thick as all the ingrediantss were combined since these are supposed to be fudge like. I put some powdered sugar on top and patiently waited for them to cool before I could devour them. Could have done with last sugar, totally no bitterness.

    Reply
  • Willa January 22, 2014, 11:26 pm

    I made these and I can honestly say that I have never eaten better brownies. My family ate them all in under two hours! Yikes! Hahaha, but all I got were complements. I would definitely try these!

    Reply
  • mary January 22, 2014, 11:53 pm

    how can i prevent the edges of the brownies from getting hard after they’ve cooled?

    Reply
    • Joanne January 24, 2014, 9:41 am

      The edges will become a little chewier/crispier than the middle. You could try taking the brownies out a minute earlier?

      Reply
  • Niamh January 23, 2014, 5:22 pm

    The most amazing brownies I have ever tasted in my life, ever! Also posted the link to this on my blog for others to see! Amazing x

    Reply
  • emily January 23, 2014, 8:20 pm

    Great recipe my family loves these! I swirl in some dulce de leche and add some sea salt, soo good!! Thanks!

    Reply
  • Laura January 24, 2014, 1:22 pm

    Made these last night and they were delicious. Instead of parchment paper I simply sprayed the pan with non-stick cooking spray, and they turned out fine. Also, I was making them in a rush and added the ingredients directly into the water instead of holding the bowl above double broiler style. The result was actually favorable. They turned our with an even smoother texture. I added a tablespoon of Nutella for a tiny bit added flavor as well.

    Reply
  • Eliza January 25, 2014, 7:21 pm

    I substituted the butter with coconut oil as I can’t have dairy and they were delicious!!! This will definitely be my go to brownie recipe from now on.

    Reply
    • Joanne January 30, 2014, 12:44 pm

      Thanks for letting us know coconut oil worked for you. I’m sure others will benefit from the tip!

      Reply
      • Esther February 1, 2014, 11:21 am

        I used coconut oil and the oil rose to the top during baking. I’m going to try butter next time. Have you ever used cake flour? I have some I’d like to use up.

        Reply
        • Joanne February 1, 2014, 11:36 am

          Hi Esther, We have not used cake flour for these brownies. You could try it, though.

          Reply
  • Annalise January 25, 2014, 11:02 pm

    I made this except added 150g of chocolate in the melting part. They turned out so well and i will forever use this recipe from now on!

    Reply
  • Coco January 26, 2014, 12:06 am

    I never comment online on recipes but I really loved these. I didMake a couple changes – used about a quarter cup of brown sugar and 1 cup white sugar and did 1/2 oil 1/2 butter for the fat – and it worked amazingly. The chocolate flavor was decadent, they were nice and fudgey and they were just sweet enough. I can’t wait to share it with my man!

    Reply
  • Alice January 26, 2014, 11:29 am

    I do not know what went wrong. Followed the recipe exactly and ended up with greasy chocolate omellet which went straight to the trash can.

    Reply
    • Joanne January 30, 2014, 12:43 pm

      Oh no! We’re not sure what went wrong, either Alice. So sorry they didn’t turn out for you.

      Reply
  • Kim January 26, 2014, 10:08 pm

    These are delicious brownies. I used a gluten free flour blend in place of the all purpose flour, and the top came out just right, while the inside is fudgy perfection.

    Reply
  • tegan January 26, 2014, 11:41 pm

    Can’t stop making these brownies. So easy and delicious. I make them with salted caramel sauce or I did another version with mint buttercream on top than covered with ganache. They are the best brownies in the world.

    Reply
  • Sara January 27, 2014, 1:38 am

    I also tried substituting some of the flour for a bit of flax and a bit of hazelnut meal. It made them a bit too dry so I added a tablespoon or two of oil and milk to balance it out. I used half brown sugar, half white and used whole wheat flour instead of white. I also added two handfuls of dark chocolate chips. Apparently I can’t follow a recipe, but they turned out great!

    Reply
    • Joanne January 30, 2014, 12:41 pm

      Love your changes Sara!

      Reply
  • Missmain January 27, 2014, 8:22 am

    I made these last night and they are delicious. I followed the recipe exact, didn’t change a thing and they turned out really well. I was a bit impatient and didn’t leave them to cool properly so they fell apart a bit – so would definitely recommend waiting and leave them to cool completely in the tin. Got the seal of approval from O/H so must be good :)
    This will be my go to brownie recipe – so easy! And didn’t find them bitter at all.
    FYI I used Green & Blacks organic cocoa powder.

    Reply
    • Joanne January 30, 2014, 12:40 pm

      That’s a great cocoa powder! So glad you loved the brownies :)

      Reply
  • Jennifer January 27, 2014, 1:16 pm

    I made these, with the only adjustment being cooking for 30 minutes total. I cooked for 20 minutes and tested each 5 minutes after; 30 minutes left just a smidge of gooey brownie on the tester.

    These were, hands down, the BEST brownies I’ve ever made. I don’t think it was so much the quality of the cocoa powder I used (I only had Ghirardelli on hand and it actually isn’t reviewed that well!) but they were still amazing and the TEXTURE of these brownies is perfection for those in the ‘fudgy’ brownie camp. The bottoms were smooth as glass with the perfect amount of bite, the centers were deep, chewy, fudgy, and the tops, a thin layer of crisp, crackling goodness that gives way to that fudgy yum!

    I think my level of excitement has to do with the ridiculous number of recipes I’ve tried for ‘fudgy’ brownies (I am not in the ‘cakey’ brownie lover’s group!) and I’ve never been really impressed, no matter the ease or difficulty. I thought I hit the jackpot the day I was making Sarah Leah Chase’s Nantucket cookbook brownie recipe; it requires a convection oven and even those, while better than most, still weren’t anything I’d spend that amount of time on again.

    I feel like these are the holy grail of chewy brownies, AND, they’re EASY TO MAKE!!!!! WHAT!?? Fabulous, amazing brownies that are one bowl, and a cinch to make!? I’d give 10 stars if I could!

    Thank you!!!

    Reply
  • Dana January 27, 2014, 9:36 pm

    These brownies were amazing! I baked them last night and they were devoured in minutes. They tasted moist and fudgy without being overly sweet. One of the best recipes I have ever tried.

    Reply
  • Janice January 28, 2014, 12:15 am

    Brownies were delicious, not at all too bitter imho, thank you.
    I added a handful of almonds to the mix, just enough so that every brownie-square had 1 or 2 almonds in it, but I used the almonds whole rather then chopped . The difference in texture (brownie soft, almond harder) to the bite is quite pleasant. Nice also to the eye to see the cut almonds on the side of the brownies. Going to try with whole hazelnuts next.

    Just one question. I have a lot of cooking chocolate that I would not want to go to waste.
    If I were to replace cocoa with melted chocolate, how would I have to adjust the other ingredients and/or cooking time in order for the brownies to turn up at least in the same ballpark as these?
    thanks in advance

    Reply
    • Joanne January 30, 2014, 12:36 pm

      Hi Janice, replacing the cocoa with chocolate changes the recipe a great deal. We really couldn’t speak to changes for other ingredients to accomodate. We recommend looking for a brownie recipe that uses chocolate in place of cocoa powder. (We plan to add one to the site eventually, but we’re guessing you want the brownies before then).

      Reply
  • Hoa January 28, 2014, 2:47 am

    Hi Joanne,many thanks for the recipe. I am little confused when it comes to the quantity of the cocoa powder. I used this link to convert 3/4 cup of cocoa powder to grams and it came out as 88.5gr. But your recipe only calls for 65gr. I don’t know which one is the correct amount?

    http://www.traditionaloven.com/culinary-arts/baking/cocoa-powder/convert-us-measuring-cup-to-gram-g-of-cocoa-powder.html

    Reply
    • Joanne January 30, 2014, 12:34 pm

      Hi there — 65 grams is what our kitchen scale measured. Some brands might weigh more than others, though.

      Reply
  • Michael January 30, 2014, 12:20 am

    So I found this and made them tonight. I followed the recipe as written above except for one addition, I added 3/4 tsp of peppermint extract and my batter was looking much thicker that what the pics show. It wasn’t until after I had them in the oven and I watched the video that I identified why I think that was the case. In the recipe you have the sugar listed as 1 1/4 cup but in the video you say 1 1/2. Either way they still turned out wonderful, at least the corner piece that I ate while itwas still warm out of the oven. :)

    Reply
    • Joanne January 30, 2014, 12:07 pm

      Hi Michael — the correct amount is 1 1/4 cups of sugar. We made a mistake in the video (thank you for pointing that out!). So sorry for the confusion, we have amended the video.

      Reply
  • Kathrine January 30, 2014, 4:44 am

    Just made this and it was great. For those who had problems with the cocoa powder, I suggest to lessen it to 60 grams instead of 65 grams. I used Hershey’s Cocoa Powder. Will be making this again.

    Thank you for this recipe.

    Reply
  • Chelsea January 30, 2014, 8:34 pm

    These are delicious. I had to replace half a cup of sugar with half a cup of firmly packed brown sugar and I added a teaspoon of instant coffee which made them taste even more chocolatey. Great recipe :)

    Reply
  • janelle January 30, 2014, 10:03 pm

    Excellent brownies! As per comments, I added 1/2 cup extra sugar, also 1/2 tsp. salt. Melted the butter in the microwave, and just used an electric hand mixer for a minute or so at the end of mixing. Dough was quite stiff and grainy, it didn’t pour, I actually had to work it out in the pan with a spatula dipped in hot water. Nevertheless, after baking it for 35 minutes, absolute magic. Best brownies I’ve ever made. Crispy edges, gooey centers. Oh, and I used Ghiradelli cocoa.

    Reply
  • Amber January 31, 2014, 2:12 am

    These are in the oven right now, and the batter tastes amazing, I’m sure they will be delicious. Only thing I changed is that I used coconut oil which I melted in the microwave and then just mixed it together without the double boiler method. The batter was VERY thick, I could literally pick the whole thing up and set it into the pan then I spread it out from there. I just lined my pyrex dish with more coconut oil rather than using parchment paper. Excited to see how they taste because the batter was SOOO good and I love fudgy brownies :)

    Reply
  • Jason January 31, 2014, 10:33 am

    Just made these last night. Decided to add about a 1/3 cup of semisweet mini chocolate chips to the mixture just prior to spooning it into the baking dish. Wife said the result was better than Chiradelli, our favorite boxed brownies. This is a keeper!

    Reply
  • mia January 31, 2014, 1:03 pm

    Simply awful :( followed recipe exactly and they turned out horrid. Bad texture, odd taste. Very dissapointed :(

    Reply
    • Joanne February 1, 2014, 11:37 am

      Sorry you didn’t like them — cocoa brownies are much less cake-like than other brownie recipes. Maybe you would prefer a brownie recipe that starts with chocolate that is melted instead?

      Reply
  • Maddy January 31, 2014, 5:53 pm

    This is the best recipe for brownies ever!!!!!!!! My family didn’t believe that I made them!!! :)

    Reply
  • muffin mint brownies January 31, 2014, 8:47 pm

    Using two sticks of butter and doubling cocoa, salt, sugar plus some, three jumbo eggs, and one cup flour, then blending in chocolate mint candies that have a hard shell similar to an m&m, or if you can find them, m&m mints…added onto the top of each one of the mini-muffin lined cups. Bake time reduced to 12 minutes, when clean knife comes out clean. Pretty and very tasty. The dark chocolate with mint candy makes yummy mini mint brownie muffins.

    Reply
  • V Joanne Heyob. February 1, 2014, 4:55 pm

    I just made these for the Super Bowl party tomorrow. I cannot wait to try them. I also added instant coffee just to see if they are mocha-able. I will let you know. They sound yummy and I just love all the way home made food.

    Reply
  • Catmatt February 1, 2014, 8:19 pm

    Thank you for wonderful video and all. I love fudge brownies and living overseas so nice to get the back home brownie. I am taking them to work tomorrow and can tell everyone these are authentic American!

    Reply
  • egrigg32@gmail.com February 2, 2014, 6:53 am

    I was wondering if you could use splenda and a gluten free flour?

    Reply
    • Joanne February 2, 2014, 12:50 pm

      Possibly, but we really would not know where to start in telling you how much of each? Maybe some experimenting is in your future? We’d love to hear how things go.

      Reply
  • madeline February 2, 2014, 9:00 am

    Wow!! I’m 13 and I love chocolate and cooking!! Iv’e always made brownies from a mix, and never even considered making them from scratch. I just loved these and how intense they were! These brownies are great for people who love intense, rich, dense, dark chocolate, and don’t want a complex long recipe. These were wonderful and I don’t think i’ll ever make packaged brownies again! Thanks for sharing this recipe! It really turned my world of chocolate upside-down!!

    Reply
    • Joanne February 2, 2014, 12:49 pm

      Hi Madeline! So excited that you are 13 and already baking! So happy you loved the brownies.

      p.s. we love chocolate, too :)

      Reply
  • Jane February 2, 2014, 4:17 pm

    These brownies are definitely delicious and definitely for dark chocolate lovers. My children told me they did not like these brownies, they like “regular brownies” (ones from a mix). The hardest part of this recipe is waiting for the butter to melt into the sugar and chocolate. Other than that, a breeze! Very dense and chocolatey!!

    Reply
    • Joanne February 4, 2014, 11:05 am

      You can speed up the melting by using a microwave instead of the stovetop method.

      Reply
    • Stephanie P. February 5, 2014, 9:33 pm

      I used the microwave and zapped it for 30 seconds, that was all it took and it worked out perfectly :)

      Reply
  • Andrea February 2, 2014, 9:52 pm

    I followed this recipe exactly and they weren’t quite sweet enough for my 12 yr old. He took a bite and spit it out. They weren’t really sweet enough for me or my husband either. We’re not a fan of dark bitter chocolate flavor so next time I’ll be sure to add more sugar.

    Reply
  • Victoria February 2, 2014, 10:40 pm

    These are the best brownies I have ever tasted in my life! I made a few changes but followed most of the recipe and I love the process used here. I used dark chocolate cocoa which can be a little overbearing at times, so I left out 1 of the extra tablespoons of cocoa and increased the sugar to 1 1/2 cups. Pulled the brownies out of the oven when they were still just a bit gooey.

    I also used that same dark chocolate cocoa to make a small bit of icing for the top.

    Final result…heaven on earth. No exaggeration. :)

    Reply
  • sam February 3, 2014, 8:14 am

    Hi, this looks amazing and my cousin and I are definitely doing it this weekend!
    However, i’m watching my caloric and sugar intake and would really appreciate it if you could tell me how many calories are in this recipe.

    p.s. : it would be great if you could list the full nutritional info.
    Thanks:-)

    Reply
    • Joanne February 4, 2014, 11:07 am

      Hi Sam, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

      It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

      Reply
  • Matt February 3, 2014, 2:20 pm

    We sent 5 batches of your brownie recipe to our Marine stationed at Camp Leatherneck in Helmand Province, Afghanistan and here’s what he said about them:”Thank you, and your package and brownies arrived!!! my god they were delicious, we gobbled them up in 3 days!” And thank YOU for a wonderful recipe that not only tastes great but is easy to make, ships well, and stays fresh for weeks when packaged carefully in ziptie freezer bags ! ! ! !

    Reply
    • Joanne February 4, 2014, 11:03 am

      Hi Matt, Thank you SO much for sharing this. We’re thrilled the brownies made it all the way to Afghanistan :) All the best to you!

      Reply
  • Celeste February 3, 2014, 9:35 pm

    Tried these tonight – my family loved them!!! My son is very picky about brownies and he had seconds and then thirds! Super good brownies. Thanks for the recipe!

    Reply
  • suzanne clark February 5, 2014, 3:03 pm

    Had a real good time making these delicious morsels this afternoon. Used high fat dutch cocoa powder with the extra sugar suggested. Prepared batter by hand over simmer pot. Baking now so will post again when complete:-)

    Reply
  • Shawnee February 5, 2014, 6:43 pm

    Wow! This is the BEST homemade brownie recipe I have EVER made with my girls! It’s a snowy, icy day here in PA and I came across your recipe! Thanks!!!!

    Reply
  • suzanne clark February 5, 2014, 7:32 pm

    I said I would report back after baking and cooling these wonderful tasting & looking brownies. Will never use boxed again. Easy ingredients that are staples in my home. :-)

    Reply
  • Stephanie P. February 5, 2014, 9:31 pm

    I made these tonight and I’m really trying hard not to eat the whole pan! So amazingly good, I’ll never buy another box brownie mix again! Thanks so much for sharing!

    Reply
  • Tia February 6, 2014, 6:49 pm

    Can I use non-stick baking spray if I don’t have foil or parchment paper?

    Reply
    • Joanne February 26, 2014, 12:47 pm

      That should work, although the first few brownies might be a little tricky to get out of the pan.

      Reply
  • Sakinah February 8, 2014, 8:16 am

    Awesome. Easy and fast. Fudgy and delicious. Thank you.

    Reply
  • Johlene February 8, 2014, 10:47 am

    Hey guys I made this recipe and it came out really nice, my family loves it!!
    I´m going to use this recipe shortly on my blog as a layer cake!! Thanks for sharing!!
    Johlene (Flavours & Frosting) Xx

    Reply
  • JennyK February 9, 2014, 3:14 pm

    Didn’t have vanilla at the house, used almond extract instead. Delicious!!

    Reply
  • Naz February 11, 2014, 7:06 pm

    OMG! I’ve recently been trying a lot of recipes for different things and I LOVE BROWNIES! these are perfect!! not only are they moist and , they aren’t overly sugary like most, more of a rich chocolate flavor and I love it. Also it is simple and I could use all the ingredients I l already had! The only thing I altered was the pan size, used 9×13

    Reply
    • Kelli C. April 3, 2014, 12:48 pm

      Did you double the recipe or leave it and use the 9×13 pan. Want to make them today but don’t have enough ingredients to double :)

      Reply
  • Lee February 11, 2014, 7:11 pm

    Tried these last night. Without a doubt, the best brownie hands down. I loved everything about this recipe: the technique, the simple ingredients, and the result. Literally had to stop myself from aborting the baking portion and just eating the batter (before the eggs were added). LOL

    Thank you for sharing!

    Oh, and these are 188 calories per serving (8×8 pan and cut into 16 servings).

    Reply
  • Mardelle February 11, 2014, 8:27 pm

    I made this recipe at Christmas for my daughters boyfriend for a gift. He loved them so much he hide them in his room and did not share :) Been away for most of the time. My son is begging me to make these again, as he was able to sample the rounded edge bits and cannot forget them. Again, my kitchen is filled with this amazing aroma! Thank You for sharing, it’s truly a a keeper :)

    Reply
  • Hannah February 12, 2014, 12:47 pm

    they tasted pretty good but they were a little dry. but it was the first time i ever made homemade brownies so i guess that contributed a bit.

    Reply
    • Joanne February 27, 2014, 4:38 pm

      Hi Hannah, try taking them out a little earlier next time (maybe a minute or two). We like to do this, ourselves.

      Reply
  • Beverly Cox February 12, 2014, 7:01 pm

    I just made these and I really like them! If you like chocolate more than sugar, then these are for you. Just sweet enough. Very satisfying.

    Reply
  • J February 12, 2014, 8:12 pm

    This recipe, if followed correctly will yield some of the fudgiest brownies you’ve ever had. I think this is a very good brownie recipe especially for persons who are a bit timid in the kitchen. I myself added a bit of espresso powder during the double boiler stage and the end result was amazing. Anyone that knows about confection and/or chocolate will agree…..best brownies ever!

    Reply
  • sam February 12, 2014, 11:18 pm

    The best I’ve ever had yum!

    Reply
  • Amy O February 13, 2014, 7:12 pm

    WOW!!! These are the brownies I’ve been searching for!!! I LOVE dark chocolate, so these were perfect. I tossed some special dark chocolate chips on top before baking. Won best tasting dessert at office baking contest.

    Reply
  • Steph February 13, 2014, 9:11 pm

    Yum! I just made these and they are SO great. I followed the recipe except I microwaved the butter. I found the batter to be very thick and not really pourable, but easily spreadable. Also, the color of my brownies were very different, I think because I used Hershey’s Special Dark cocoa. They look like the color of an Oreo. They are mega tasty, though – not too sweet and nice and chewy! Thanks for the great recipe!

    Reply
  • Parneet February 13, 2014, 11:50 pm

    OMG! 100/100!This recipe is so delectable! Amazing! It turned out just like the pictures. I used granulated sugar and brown sugar to the ratio of 2:1 in the 1 1/4 cup and it turned out moist and dense- the perfect brownie! It is not bitter in the least. I think the brown sugar made that difference. My mom and sister loved these! Definitely will be baking them each weekend!

    Reply
  • Claire February 14, 2014, 5:08 pm

    The recipe DID NOT work well for me. The heating up the dry mixture took 45 minutes just for the sugar and butter to separate and become hard to mix. The batter worked once I put the flour and eggs in and it mixed. But I had to cook it for 40 minutes just for it to stay the same heat and consistency as the batter I had put in the oven for than a half an hour prior. Then I leave it in for 2 more minutes and it burns down to the crisp and makes my house smell like smoke. My tip is make sure the butter is softened then do the steam trick but stir constantly after the first 5 minutes. Then heat your oven to 350 and cook it for 20-25 minutes but keep a very close eye on it. Sorry that it didn’t work for me!!! I was so happy when I saw this recipe but it just wasn’t worth the 2 hours that it took me.

    Reply
    • Joanne February 27, 2014, 4:21 pm

      Hi Claire, Sorry the brownies didn’t work well for you! We’re not quite sure why they took so long (you could try using the microwave, that has worked well for many).

      Reply
  • Mei February 14, 2014, 5:53 pm

    Thanks for the amazing recipe! :D I made it for my friends for Valentine’s Day and they loved it.

    Reply
  • Rachael February 15, 2014, 8:46 pm

    Mine came out kind of greasy. Needed more flour, had to bake them twice as long and still sticky.

    Reply
    • Joanne February 27, 2014, 4:33 pm

      Sorry about that Rachael!

      Reply
  • Mariam February 16, 2014, 11:58 am

    Hello, i was wondering if i could minus the coco to half cup and add the difference i.e quarter cup , of extra flour to the batter … What say ??

    Reply
    • Joanne February 20, 2014, 11:02 am

      It’s hard for us to tell without trying it ourselves. You could definitely give it a try though.

      Reply
  • Tally February 19, 2014, 2:19 am

    Whoever said these were bitter have broken taste buds. These brownies are amazing! I just had to watch min closely because we have an older oven and tends to cook things too fast, and nobody wants over done brownies. This is a GREAT recipe!

    Reply
  • Miriam Madsen February 19, 2014, 9:25 am

    I really like this recipe! I tried it once and I want to try it again! It’s great!

    Reply
  • anonymous February 19, 2014, 10:54 am

    this is a great alternative to the normal brownie mix that has melted chocolate in it. when you make chocolate brownies when you take them out the oven they should still be soft and quite gooey inside but when you took the ones in the video out the oven they werent like this. wouldnt they have gone too hard as they cooled? or because there is no chocolate in it do they not harden up so much when you take them out the oven?

    Reply
    • Joanne February 20, 2014, 10:53 am

      We remove them with a toothpick can be inserted and comes out almost clean. They are nice and fudgy this way.

      Reply
  • Sophie February 19, 2014, 12:48 pm

    Brill!!! Can’t wait to do it again. Hope second one turns out like first for a bake sale we are having
    Worth £10000 to buy to eat

    Reply
  • Kandace February 19, 2014, 7:38 pm

    I was wondering if you have to use the aluminum foil? I was considering doubling the recipe and baking them in a muffin pan. I wanted to make them for a birthday party and wanted to ensure everyone gets the same size piece. Little kids are kind of finnicky that way. My 18 month old loved these brownies and a Chocolatey mess all over his face and hands. We just cut them smaller so he wouldn’t have to much sugar.

    Reply
    • Joanne February 20, 2014, 10:52 am

      The foil helps with sticking and removing the baked brownies from the pan. You could try a muffin tin — we bet it would work just fine.

      Reply
    • Juliet February 21, 2014, 12:57 am

      I think they sell colored parchment paper you could line the tins with to make them colorful

      Reply
  • Ivana February 20, 2014, 5:37 pm

    Hey guys! Made these beautiful brownies a couple of times. They are super delicious. I have a question tough. Do you think I can make them gluten free? Maybe put almond meal or similar instead of flour?

    Reply
  • Juliet February 21, 2014, 12:56 am

    I just made these. These are awesome! Followed recipe exactly. Nice and fudgr filled flaky on top.

    Reply
  • Meredith February 22, 2014, 3:10 pm

    Made these yesterday. Added 1/2 c milk chocolate chips to add just a little more chocolaty ‘pop’. LOVED them. So chewy, so fudgy and just the right amount of crispy on top. Highly recommended!

    Reply
  • Katherine February 22, 2014, 7:05 pm

    They turned out great! I made these for a family get together and they were a hit. I will definitely be using this recipe again! Thank you so much!

    Reply
  • Kerrie McLoughlin February 23, 2014, 10:17 pm

    Fabulous new recipe to add to my chocolate arsenal! I never follow a recipe exactly except for ingredients … just tossed it all together after nuking the butter all melty. Added some chocolate syrup. Put them in a pan with sprayed coconut oil. Perfect!

    Reply
  • marian February 24, 2014, 3:07 pm

    hi, i used this recipe but it totally failed!! the mixture was kind of bulky not at soft as the photo to flow in the pan also it took an hour until it was done, i dont know why!!!

    Reply
    • Adam February 26, 2014, 1:09 pm

      Hi Marian — Sorry things didn’t work out! It is possible the flour amount was a little off when you measured? The batter should be pretty thick, but silky.

      Reply
  • Cassidy Jacobson February 24, 2014, 4:42 pm

    These are incredible! So simple but so incredible. Chocolate-Gasm for sure!

    Reply
  • Jen February 24, 2014, 8:14 pm

    I made these for my family. I doubled the recipe and made them in a 9×13 pan. I added chopped pecans and swirled caramel ice cream topping through the top before baking. We all gave them 2 thumbs up. These are the absolute best brownies we’ve ever had! They are the perfect balance of chewy, chocolatey, deliciousness!!! 5 stars!

    Reply
  • Raquel February 26, 2014, 3:49 pm

    Can I make these in a mini cupcake pan for mini brownie bites???

    Reply
    • Joanne February 27, 2014, 4:10 pm

      We don’t see why not — the cooking time might be a little less, though.

      Reply
  • Christa February 27, 2014, 10:17 am

    These are amazing. I added a bit of whole wheat pastry flour (reduced white) and a splash of milk, it added a bit of texture. The recipe is genius as is. Thanks for sharing it. Any suggestions on how to use oat flour in this recipe? Can’t seem to get the right ratio…

    Reply
  • Trish March 1, 2014, 8:08 pm

    These turned out perfect – exactly the recipe I want when I’m craving brownies. They aren’t like those frosted cake-like brownies that I have made in the past..those are okay but don’t taste like a real brownie to me. Thank you for this scrumptious recipe..I’ll be making it again when my next brownie craving appears.

    Reply
  • Mary March 1, 2014, 8:15 pm

    Amazing! ive made these at least 10 times in the past month! my go-to brownie recipe, and its so easy! I didn’t have any eggs one time so I used mayonnaise and it worked perfectly well!! great recipe, definitely try it out xx

    Reply
  • N March 1, 2014, 9:26 pm

    If these brownies are wrong, I don’t want to be right. I’m in heaven.

    Reply
  • Wendy March 2, 2014, 6:47 pm

    Moist, rich,but…and I say this with a love of dark chocolate- the flavor was a bit chalky. I followed the directions exactly, but was surprised that the cooking time took an extra 15 minutes. I topped it with chocolate and mint chips so they would melt and I could spread the warm chocolate like a frosting. This helped off-set the chalkiness.

    Reply
  • Dani March 2, 2014, 8:36 pm

    My husband and I LOVE these! I made them once and now am baking them constantly haha so addictive. We love the dark chocolate and walnuts. So fudgy and delicious- thank you for sharing this recipe! I was on the hunt for a good homemade recipe and tried tons before this one turned up and became an instant favorite for us :)

    Reply
  • Melissa March 5, 2014, 8:04 am

    The best brownies I’ve tasted. I love this recipe because it worked really well.

    Reply
  • Taryn March 5, 2014, 11:54 pm

    THESE WERE AMAZING!! i would not change a thing about them, everyone loved them and this is now my go to brownie!!! thank you!! fabulous!

    Reply
  • Evelyn March 6, 2014, 7:55 pm

    Very dark and chocolatey, but what about any levening?? Other recipes have BP, and this was totally flat..We have a weird oven, so it needed to be 350 too. Really rich, this would be a good base for the chocolate triffle bowel desert with ice cream or whip cream!

    Reply
    • Joanne March 17, 2014, 4:43 pm

      We don’t include any extra leavening agents and rely on the eggs. You could try adding some baking powder or soda if you like.

      Reply
  • Ana March 6, 2014, 9:40 pm

    This will be my first time making brownies, I’ll actually try this recipe out with my boyfriend. My only doubt is, I can’t seem to find parchment paper to line the tray. Could I use regular foil or could I grease the pan instead?

    Reply
    • Joanne March 17, 2014, 4:42 pm

      Foil will work just fine.

      Reply
  • Jean March 7, 2014, 1:18 pm

    Glad I didn’t stop looking for brownie recipes! Thank you so much for these lovely brownies, I was quite unsure about making it at first as I had read that it didn’t turn out well. Since I didn’t have all-purpose flour, I just mixed plain flour and SR flour, lol!

    Reply
  • Bonnie March 7, 2014, 4:33 pm

    I haven’t made this recipe yet, but it sounds terrific! With other brownies I have baked, a guaranteed hit is to serve them ever-so-slightly warm, with a scoop of slightly softened French vanilla ice cream on top – absolutely heavenly! ;-)

    Reply
    • Joanne March 17, 2014, 4:39 pm

      Oh yes, warmed brownies are amazing!

      Reply
  • Jse March 9, 2014, 7:54 pm

    I just made one batch and had to eat the whole thing me and my wife. Its just that good !!!!!

    Reply
  • Paul March 11, 2014, 1:43 am

    I have made these many times now, usually I double to triple the vanilla and up the sugar to 1 3/4 cups and they are just wonderful. Today I made a batch and forgot to add the flour, not realizing it until they were almost done baking. They still turned out really well – so if you have no flour, you can just leave it out. I have yet to experiment with using half the flour as directed, etc.

    Reply
    • Joanne March 17, 2014, 3:30 pm

      How interesting. Thanks for sharing your findings :)

      Reply
  • brian March 12, 2014, 12:16 am

    Tasted great but were ruined because they would not come off the wax paper. I suggest greasing the pan and doing without the paper.

    Reply
    • Joanne March 17, 2014, 3:26 pm

      Foil or parchment paper are best. Oiling the pan could work, too (although we personally always line it).

      Reply
  • Melissa March 12, 2014, 12:20 am

    These brownies were spectacular–fudgy and moist and ever-so-slightly chewy! I’m not sure if the other commenters are simply used to American chocolate dishes that use tons of additives, sugar, and little cocoa, but this, people, is what chocolate tastes like. It’s bittersweet, elegant, and fabulous. Thank you for this recipe!

    Reply
    • Joanne March 17, 2014, 3:25 pm

      So glad you enjoyed them!

      Reply
  • Alyssandra santos March 12, 2014, 6:14 am

    How many brownies can this recipe make?

    Reply
    • Joanne March 17, 2014, 3:25 pm

      The recipe makes 16 brownies.

      Reply
  • Stacy March 12, 2014, 2:49 pm

    I made a half batch of these last night because I had a sweet tooth. I have never made homemade brownies before. But these were incredible. I thought it would be hard to get something like my favorite boxed brownies at the grocery store. But they tasted just as good but I would say even better (We love the triple fudge chocolate brownies). Next time I am going to add chocolate chunks to this. It was soo good I ate the rest of the batch today and they were even better cooled. I love that I will never have to buy another boxed brownie mix and I can make them and say they are homemade! :D Thanks so much for sharing!

    Reply
    • Joanne March 17, 2014, 3:19 pm

      Adding more chocolate is always a good option. Glad you love the brownies!

      Reply
  • Dude March 12, 2014, 6:22 pm

    I’m a bachelor who has never made anything like this before. It was pretty simple and the brownies are incredible! I had to cook them an extra 10 minutes but they came out great.

    Reply
    • Joanne March 17, 2014, 3:17 pm

      Nice! Glad you gave them a try :)

      Reply
  • D. March 12, 2014, 11:58 pm

    I love this recipe, the best I’ve found so far! I will use less sugar next time as they were to sweet for me.

    Reply
  • Angela March 13, 2014, 7:48 pm

    Doubled the recipe for a 9×13, baked 25-30 minutes. I melted the butter in the microwave instead of the whole bowl-over-boiling-water technique, and felt like the results were amazing! I have tried many homemade recipes, and have kept just going back to the box…I like the box better, and it’s easier. However, I am so happy to have found a replacement to my boxed mixes! Mine didn’t look quite as pretty on top, but once cut into squares looked fine, so not a worry! Wonderful brownie!!!

    Reply
    • Joanne March 17, 2014, 3:12 pm

      So glad we’ve converted you Angela!

      Reply
  • Lola Ditzler March 13, 2014, 11:16 pm

    The first time I made them I added nuts and peanut butter after they were done I drizzled caramel on top we hade them with ice cream everyone loved them. So this time it was faster because I knew what to do and I’m taking them to a friends house. He’s going to get French vanilla bean ice cream um yummy!!! Can’t wait steamed fish vegetables baked potatoe and dessert . What a way to go .5stars ya

    Reply
    • Joanne March 17, 2014, 3:10 pm

      Sounds delicious!

      Reply
  • Rob March 15, 2014, 7:21 pm

    I’ve made this recipe a few times. Love it!

    Reply
    • Joanne March 17, 2014, 2:58 pm

      Great, so glad you like it.

      Reply
  • David March 16, 2014, 8:48 am

    Posted an interim review earlier, now that they’re done, here’s a final assessment..

    These were disappointing. The batter went together smoothly as the recipe instructions demonstrated, but the brownies simply never got done on the bottom. We extended the baking time by ten minutes initially, then by iterations of five minutes three consecutive times, for a baking time of 50 minutes – way too long for the tops and outer perimeter (hard as a rock), but the toothpick test still failed. About the only other caveat is that we had to use foil rather than parchment paper, and perhaps for our oven putting the rack in the lower third position was too low – and that’s saying something, as we normally have to watch our oven for *overcooking* things.

    The brownies in the center were edible, but even after adding a half-cup of brown sugar to enhance the sweetness, they were still too bitter in the opinion of three of our four family members. Overall, we’re disappointed.

    If you want to try these, take heed to the sweetness cautions. Be prepared to add at least an additional cup of sugar if you are expecting even average sweetness given the volume of cocoa in the recipe.

    Thanks!

    Reply
    • Joanne March 16, 2014, 11:08 am

      Hi David, thanks so much for your comment. It is odd the brownies took so long to bake — other commenters have required an additional 10 minutes or so, but 50 minutes seems a lot. Just curious, what kind of pan did you use? Was it metal or pyrex? Thanks for all the information :)

      Reply
      • David W March 17, 2014, 11:03 pm

        Hi Joanne – I used a Pyrex glass baking dish lined with aluminum foil. Given that the oven temp is (relatively) low at 325, I suppose its possible the glass wasn’t conducting the heat to the bottom of the brownies quite as well as a metal pan would have. We just never got close to the clean toothpick.

        After I took the brownies out, cooled them, and peeled away the foil, I cut them and you could clearly still see a narrow band of the batter at the bottom that simply wasn’t done, while the top 2/3 was overcooked. We clearly left them in too long. That was further evidence by the brownies around the edge having become entirely too hard.

        Conversely, I noticed that the brownies did not develop that “crinkley” top texture, and I think I’m going to attribute that to my introduction of brown sugar into the recipe. I think the brown sugar holds a bit more moisture, and the crackling almost certainly depends on getting the moisture out.

        I’m thinking if I try this recipe again I will probably put the dish closer to the center of the oven. Thinking may be the lower third is perhaps *too* low in the case of our particular oven. Just a guess. This oven has been a bear about *overcooking* things, so we’ve learned to shorten baking times (esp. for things like chocolate chip cookies) or they’ll get “singed” around the edges. For this recipe to require *more* time was really surprising.

        I think, too, that to enhance the sweetness I’d jump to 1-3/4 C granulated sugar – it could also be that the feint molasses remnant in the brown sugar skewed the flavor a bit.

        Hope that’s helpful info!

        Reply
        • Joanne March 19, 2014, 11:57 am

          Hi David, thanks so much for responding. It’s really helpful for us to learn about commenters experiences with our recipes. I’m wondering about the glass dish — we’ve added baking a batch with our pyrex dish to our to-dos. Thanks again!

          Reply
          • David W March 19, 2014, 5:55 pm

            No problem! An affirmed chocoholic such as myself is ALWAYS angling for a new recipe for something like fudge brownies :) Glad to help.

          • Kelly August 8, 2014, 9:31 am

            Interesting! We use a Pyrex pan, but with parchment paper, and end up cooking them for about 50 minutes as well, though we haven’t had any problems with them being underdone or overdone. They have turned out perfectly. Also, we use a fan-forced oven, so maybe that has some effect on how they cook. Thanks so much for sharing this recipe!

  • Lauren March 17, 2014, 5:35 pm

    My Mom and I LOVE these brownies!! I made them for St. Patrick’s Day and added peppermint extract to add the minty flavor. VERY chocolaty and yummy, thanks for the recipe! :)

    Reply
    • Adam March 18, 2014, 4:21 pm

      Ohh, great idea. Glad you enjoyed them!

      Reply
  • Cordlt March 17, 2014, 7:49 pm

    Lovely brownies, lol made them one already …….. now waiting for another bacth, idk about medicnial butters tho

    Reply
    • Adam March 18, 2014, 4:20 pm

      Ha, glad you like them :)

      Reply
  • Lydia March 19, 2014, 6:16 pm

    I just made these today and they are FANTASTIC! Chewy and fudgy on the inside, just the way I like my brownies. I substituted cacao powder for cocoa powder and it worked without a problem. The next them I make I am going to test cup-for-cup gluten free flour for my sister. I’ll let you know if it works.

    Reply
    • Joanne March 20, 2014, 11:21 am

      HI Lydia, We’d be very interested to learn how the gluten free flour works in this recipe. Thanks for sharing!

      Reply
  • Sandra March 20, 2014, 9:34 am

    I’m not sure why the photograph here shows the batter flowing into the pan. My batter came out very stiff like peanut butter. The brownies were baked in half of the time, came out dry and fell apart. Not at all moist and fudgy.

    Reply
    • Joanne March 20, 2014, 11:20 am

      Hi Sandra, the batter is thick, but should be spreadable from the bowl to the pan. Sorry things didn’t work for you!

      Reply
  • Kateri March 23, 2014, 5:44 pm

    Could i use brown sugar instead of granulated? Cause all i have is brown sugar

    Reply
    • Joanne March 24, 2014, 9:44 am

      You can try it. The texture will change some, but the brownies should still taste good.

      Reply
  • Pam March 25, 2014, 5:17 pm

    Wow! Great brownies! I added baker’s chocolate as I had a bar that was opened and needed to be used and I added additional sugar. I cooked them twice as long and they were completely gooey in the middle. I don’t mind a gooey brownie, so I ate the middle and my hubby ate the edges. We had a whole Jack Sprat thing going on. Next time I will use a 9 inch pan because I found them a little thick. That should help with the cook time, but all in all I loved these brownies!

    Reply
  • John March 25, 2014, 7:49 pm

    I made these tonight and they came out fantastic! My wife and son are enjoying them at the moment. Thank you for sharing!

    Reply
  • Melissa March 25, 2014, 9:31 pm

    i am in the process of making these brownies and I think I will be disappointed. I upped the sugar because the batter was bitter tasting. The batter was so think I had to spread it in the pan with my hands and a lot of the butter rose to the top.

    Reply
  • Rebecca Harvey March 25, 2014, 10:40 pm

    This is my favorite brownie recipe! I omit the salt as I found it a bit too salty the first time around. I microwave the butter and the texture is still gorgeous. I put extra vanilla in and cook for 30 minutes. I’ve bookmarked this gorgeous recipe!!

    Reply
    • Joanne April 3, 2014, 11:12 am

      Nice! So glad you enjoyed it.

      Reply
  • Neha March 26, 2014, 1:28 pm

    This has become my favorite brownie recipe. I always add a dash of coffee powder for added depth, but today, I ran out of eggs, so I substituted 1/2 cup yogurt for the two eggs, and it came out even better! :)

    Thank you so much for the recipe!!! :)

    Reply
    • Joanne April 3, 2014, 11:10 am

      Interesting! Thanks for sharing your tip about yogurt.

      Reply
  • Minnie Sereneo March 26, 2014, 7:14 pm

    Greetings from Winnipeg,Manitoba! I had tried so many brownie recipes and was never completely satisfied with the finish product. Thank you for sharing the recipe. I followed it to a T and the result was perfect. I’m making my second batch to share with co-workers.

    Reply
    • Joanne April 3, 2014, 11:09 am

      Awesome! So glad you enjoyed them.

      Reply
  • Laura March 27, 2014, 9:29 pm

    These were great! I did add an additional 1/4 cup of sugar to make them a little sweeter, but they still had a wonderful dark chocolate taste. My son is on a gluten free diet, so I used 1/2 cup of a gluten free flour mixture instead of regular flour. The whole family loved them! No one could tell they were gluten free. Thanks for the great recipe!

    Reply
    • Joanne April 3, 2014, 11:03 am

      Hi Laura, would you mind sharing which gluten-free mix you used? It may be helpful to other gluten-free readers. Thanks so much!

      Reply
  • Dawn March 28, 2014, 6:54 pm

    gosh- these are my go to brownies now. Ive made them so many times since the first. They are amazing! I went to make another batch tonight and something went awry. Looking for thoughts? The butter was melted and I added the sugars etc and thats were it seemed to get weird. The mixture was almost springy in texture. I tried to salvage it with the eggs and slots of stirring, No luck! it was just not right. No saving it. Any thoughts on what may have happened? Also- does anyone know if these freeze well?
    Thanks! Happy baking!

    Reply
    • Joanne April 3, 2014, 10:59 am

      Hmm, strange. We like melting the butter and sugars together, although that probably wasn’t the issue. As for freezing, the brownies do freeze well (although, they hardly last long since we eat them too quickly).

      Reply
  • Elizabeth Hoare March 29, 2014, 5:41 am

    Made these today for my sister in law and her new baby boy. They are great – I also added about 3/4 cup of frozen raspberries to the mixture and added about 5 mins to the cooking time. Definitely recommend.

    Reply
    • Adam March 29, 2014, 12:47 pm

      Such a great idea to add raspberries. We need to try that ourselves.

      Reply
  • Alan March 29, 2014, 11:07 am

    I had to improvise a little due to my stock of ingredients and they were the exact right sweetness for me, dense and rich and had that great brownie flake on top. My changes:
    1. Substituted wheat flour for the all purpose flour
    2. Substituted 2 c powdered sugar for the granulated sugar
    3. Added 1/2 bag of nestle chocolate chunks.

    I used Hershey unsweetened cocoa.

    The batter really was very thick probably because of the cornstarch that goes into powdered sugar and wheat flour is denser. It was pretty much solid until I added the eggs and vanilla and then it got smooth and shiny.

    I think the change with the most effect was adding the chocolate chunks. They make everything better!

    I’m having trouble clicking a star, must be the iPhone format, but I would give this a definite 5!

    Reply
    • Adam March 29, 2014, 12:47 pm

      Thanks Alan … sorry the stars we’re not working for you.

      Reply
  • Diane March 29, 2014, 8:15 pm

    As if, brownies should always be served warm! With ice cream.
    Plus raspberries!

    Reply
  • Janette March 30, 2014, 11:14 pm

    This recipe doesn’t call for baking powder or baking soda. Was that an omission?

    Reply
    • Joanne April 3, 2014, 10:50 am

      Not necessary for this recipe, the egg does the work — some commenters have added some anyway, though.

      Reply
  • Phil March 31, 2014, 4:05 pm

    Thanks for this recipe. I served the brownies and part of a mixed chocolate dessert plate. I find it curious that people found the recipe bitter, as it was the sweetest thing on the plate (a beetroot/choc slump cake and a cocoa tart were with it). The brownies were delicious and fudgey. They were a bit sweet for my taste, but I can reduce the sugar next time. There will be a next time.
    Finding them sweet may be due to my being European, and enjoying a more bitter dessert.

    Reply
    • Joanne April 3, 2014, 10:47 am

      Everyone has different tastes — your mixed chocolate dessert plate sounds delicious!

      Reply
  • Julie April 1, 2014, 8:51 am

    These are fantastic! About to make my fourth batch, and I’m trying to adjust the recipe for a friend who is mostly lactose- and sugar-free. I’m wondering if anyone has attempted subbing the butter for margarine or any alternative sweetners (stevia, agave, etc)? I’m concerned this will alter the perfect texture too much…

    Also for those fellow gluten-free-ers, I have made these with coconut flour and they are WONDERFUL – adds just the faintest whisper of coconut flavor and gives them a very hearty weight / feel, as well as being healthier bc of the coconut fiber. highly recommend this sub.

    Reply
    • Joanne April 3, 2014, 10:43 am

      Thanks for your input about coconut flour, it’s great to know that it worked for you.

      Reply
  • Julie April 1, 2014, 9:09 am

    One more quick question – – is it OK to make the batter ahead and then let it sit for an hour or two before baking? If so, @ room temp or refrigerated? For example, if one wanted to serve the brownies warm with ice cream at a dinner party, let’s say ;)

    Reply
    • Joanne April 3, 2014, 10:43 am

      HI Julie, we’ve never tried this. If you wanted to try yourself, we’d suggest refrigerating the batter if you’re waiting longer than 30 minutes. Another option is to bake the brownies then reheat them slightly before serving with ice cream (we do this all the time).

      Reply
  • RoSon April 1, 2014, 2:59 pm

    I made these brownies and I was very pleased. These are so much better than the Hershey’s ultimate brownies that I had to throw out because they were terrible. I used the natural cocoa and made a nice frosting. This is my new go to recipes for brownies. Great job!!!

    Reply
    • Joanne April 3, 2014, 10:41 am

      Glad you liked them!

      Reply
  • suzy April 2, 2014, 12:15 pm

    Just made these brownies today. They are delious! They came out perfect! I will defenitly be making them again!! MMMMMMM!!!

    Reply
    • Joanne April 3, 2014, 10:40 am

      So glad you enjoyed them!

      Reply
  • suzy April 2, 2014, 12:17 pm

    Highly recommend this recipe!!! MMMMM!!!!

    Reply
  • Sarah April 3, 2014, 3:53 am

    Hi! I just put the batter into the oven. The final batter was thick and glossy, but still gritty! What did I do wrong?

    Reply
    • Joanne April 3, 2014, 10:38 am

      After adding the egg, the batter should of turned from gritty to glossy and smooth. Did the brownies turn out for you?

      Reply
      • Sarah April 11, 2014, 3:43 am

        Yes! The first time I over baked them because I thought they’d be undercooked, but they were still soo good! I’m baking them again!!

        Reply
  • Melissa April 3, 2014, 1:13 pm

    These are super duper chocolatey! Almost too much for me but my husband loved them. Chocolate is rarely my first choice for a dessert, but when I am craving it I want it to be dark and rich. This recipe fits the bill. And the best part is that I almost always have all of the ingredients on hand.

    I did have a couple of minor problems. The batter was really, really thick (thicker than what is pictured here, I think), and because of that it was hard to get it to spread evenly. The center was slightly thicker than the edges, so even with an additional 5 minutes of bake time I never got a completely clean toothpick. I usually under-bake my brownies a little because that’s how I like them, so big deal. And to be fair to the recipe, I also tried making some bread the same day that came out a little dry. The problem could have been with the weather conditions or something like that. Baking is a weird kind of sorcery, so sometimes weird s*** just happens.

    Bottom line, great recipe that I will definitely make again!

    Reply
    • Joanne April 4, 2014, 11:36 am

      “weird kind of sorcery” … haha. Glad you liked the recipe and we hope you try again with fewer problems :)

      Reply
  • Audrey April 4, 2014, 12:19 am

    I’ve made these a few times, and making them again tonight, they are absolutely delicious!
    Though I can never get them to bake all the way through. I upped the temperature to 350 and baked for a while longer, and yet they remain really gooey.
    In my opinion that’s not such a bad thing, kind of halfway between brownies and lava-cake, which is actually really delicious.
    It’s just bugging me a bit that I can’t get them to set properly.

    Reply
    • Joanne April 4, 2014, 11:29 am

      Hmm, that’s strange. You could try increasing the temp a little more — maybe your oven runs a little cold? Glad you like them anyway, though :)

      Reply
  • shannon April 4, 2014, 11:13 am

    I am making these now, i decided to double the recipe since i don’t have an 8×8 pan so i wanted to use a 9×13 instead. My batter turned out SO thick, it just kind of plopped into the baking dish and i had to smoosh it out with my spoon. I hope it still turns out okay, the last brownies i made (not from your website) turned out really cake like and i like a more dense brownie….

    I’ll update if these ever finish baking.

    Reply
    • Joanne April 4, 2014, 11:18 am

      Hope they turn out for you and that you love them!

      Reply
  • David April 4, 2014, 7:14 pm

    I have these baking now. My original mixture of the cocoa/salt/sugar/butter was way dry. No liquid at all. Just butter wet cocoa, sugar, and salt mixture. I added a dash (probably around 1/4 cup) of whole milk to the mixture. Finished mixing the rest of the recipe as described and it spread beautifully in the pan. Can’t wait to try these when done. Will let ya know how they turn out. I personally LOVE brownies so I’m excited. The batter tasted wonderful. I can smell them baking now. WOOT. Will update soon. Thanks for the recipe.

    Reply
  • Leslie April 5, 2014, 8:15 pm

    Great rescipy we added in Oreo brownie crumbs on the top and it tastes great! Hope you can use that in your next recipy :)

    Reply
  • Justin April 5, 2014, 8:38 pm

    Making these tonight for the second time. They are the best brownies I have ever had!!

    Reply
  • Miho April 6, 2014, 10:16 am

    I only have salted butter should I leave out the Kosher salt then?

    Reply
    • Adam April 8, 2014, 11:47 am

      You can or just reduce a little.

      Reply
  • Katie April 6, 2014, 9:22 pm

    mine turned out backwards, instead of chewy with a flakey top they have a chewy top and are light and fluffy in the center. they are delicious but i dont know why they turned out like that, could my oven temp be wrong?

    Reply
    • Adam April 8, 2014, 11:38 am

      Hmm — it’s possible. You could try slightly under-baking next time — we do this anyway since we love extra fudgy brownies.

      Reply
  • Claire April 7, 2014, 2:00 pm

    Hi thanks for the recipe, this seems to be the best brownie recipe I have tried! Being in the UK I used plain flour. I have an Aga so cooked in top oven (220/230 deg C) and added a some small chunks of dark chocolate to the mixture at the end as I had 1/4 of a bar in my fridge….beautiful and my kids (7 and 6) love them too! Not bitter at all!

    Reply
    • Adam April 8, 2014, 11:37 am

      Adding more chocolate is never a bad idea!

      Reply
  • Rochelle April 7, 2014, 10:42 pm

    I love this recipe and see it around a lot. But I have a hard time finding the conversions for a 9×13 inch pan since I need to make more brownies for a larger crowd.

    Reply
    • Adam April 8, 2014, 11:35 am

      Hi Rochelle, Our best advice is to simply double the recipe — bake time might be a little longer, though.

      Reply
  • Justin April 8, 2014, 11:42 am

    I tried to comment the other day, but I don’t think it worked. Anyway, I have made these twice, and they are sooooo delicious. They don’t last a day in my house.

    This recipe is perfect!

    The first time I made them, I sprinkled a little sea salt on top. I can’t resist sea salt and dark chocolate!

    Reply
    • Adam April 8, 2014, 11:43 am

      So glad you loved them! Thanks for coming back and letting us know.

      Reply
  • Scott April 8, 2014, 2:11 pm

    I LIKED IT!! THANK YOU FOR TAKING TIME TO SHARE.

    Reply
  • KW April 8, 2014, 7:39 pm

    THE BROWNIES WERE SO GOOD MAKING AGAIN, however, I added 1 teaspoon more of vanilla extract, because the batter was too thick.

    Reply
  • Aaron April 9, 2014, 12:33 am

    Does it need to be unsalted butter?

    Reply
    • Adam April 10, 2014, 2:52 pm

      No, however, if you use salted butter you might want to reduce the amount of salt called for in the recipe.

      Reply
  • chantel April 10, 2014, 12:33 am

    I just made these and I think they have potential so I will give them another try. I melted the butter in the microwave. Even after adding the egg and flour they were a bit gritty and the final product seems to have a little grittiness to them as well. They aren’t fully cooled so maybe it will disappear when they are. I added chocolate chips. I used a corningware dish that I typically use to bake brownies. I had to bake an extra 10 minutes and they were still pretty soft though the toothpick did come out fairly clean. I have a convection oven and it just seemed to not look right after 25 minutes. My convection automatically adjust the temp down by 25 degrees so I bumped it up to 350. After that it appeared to get closer to the crackly crust but wasn’t quite right. I also used Hershey’s cocoa powder. I would like to point out that there is dutch cocoa which is light and Special Dark which is almost black. I had Special Dark so I used that. The brownies were nearly black when baked. I also added an extra 1/4 cup of sugar because the batter was so bitter.

    When I try the recipe again I will do three things differently to see if they come out right. I will use regular dutch cocoa, heat my oven to 350(which is really 325 for convection), and I will use the double boiler method to see if the sugar melts into the butter without being gritty.

    Based on the ingredients and methods I used, the final product came out fudgy, very dark and a bit bitter(and I love dark chocolate) and a bit grainy with a buttery residue( I think that is because the butter and sugar didn’t integrate properly . The tops were kind of shiny and cracked. The recipe is better than others I have tried so I will give it another whirl once I have purchased dutch cocoa and I will update as to whether or not it fixed the issues.

    Thanks for the recipe!

    Reply
    • Adam April 10, 2014, 2:50 pm

      Thanks for sharing your thoughts! Hope you try them again. Best, Adam.

      Reply
  • NdWood April 10, 2014, 4:51 pm

    These turned out great!. Sure microwaving may be easier but I think the melting on the stove top of the butter, sugar, salt and cocoa together allows the flavors to develop and deepen.
    Also could it be for the bakers who end up with watery batter that they are not using butter but a butter blend, margarine, whipped butter or a vegetable spread? The added water in these (except for the whipped butter) could be making the batter soupy.

    Reply
  • muslima April 10, 2014, 6:26 pm

    Love this recipe!
    Hands down, BEST homemade brownies I have EVER made. And I have made a whole lot …. lol.
    Will be making this again and again and again …. and again.
    Thanks for the recipe!

    Question: Is there a way I could save this particular page to my pinterest page. I can’t find a ‘pin’ button.

    Reply
  • angela April 10, 2014, 7:56 pm

    Can I use bleached all-purpose flour instead of unbleached? Does it make a difference?

    Reply
    • Joanne April 16, 2014, 1:00 pm

      You should be fine with bleached all-purpose flour here.

      Reply
  • Amelia Bedelia April 12, 2014, 11:05 pm

    Oh boy – this recipe doesn’t make brownie batter, it makes brownie DOUGH. Thick, dark, heavenly chocolate brownie dough! I can understand why this may put off some of my fellow bakers, but if you persevere it’ll be worth it. I used 12 tbsp of butter instead of 10, and it helped…a little. Next time I may try to dissolve the cocoa powder in a bit of hot water first, and see if that will help the batter be more viscous without affecting the final product.

    But for those of you who love a good, rich, fudgey, gooey brownie like I do, there is no better recipe than this!

    Reply
  • angel April 12, 2014, 11:22 pm

    does vanilla extract need to be added? becuse i put all my ingredients together and just realised i dont have vanilla extract

    Reply
    • Joanne April 16, 2014, 12:55 pm

      It isn’t absolutely necessary. The vanilla adds a deep sweetness, but the brownies will be perfectly fine without it.

      Reply
  • Samantha April 14, 2014, 8:30 am

    is it okay to use an oven toaster instead of a regular oven? won’t it burn the brownies?

    Reply
    • Joanne April 16, 2014, 12:43 pm

      Hi Samantha, it is hard for us to say. If you have baked with your toaster oven in the past and had success, you should try it. If not and you have a regular oven, we’d stick to that.

      Reply
  • Nadine April 15, 2014, 12:17 am

    I made them and they are by far the best brownies I’ve ever had!! Better than the box is right! I used a rich dutch coco and they are to die for!

    Reply
    • Joanne April 16, 2014, 12:38 pm

      Oh yum! Glad you loved them so much :)

      Reply
  • jojo April 15, 2014, 6:57 am

    Hi. Haven’t tried it yet. But I’ m thinking that overbeating the flour will develop the gluten and make the batter way tougher. That may be why some pepole said they couldn’t get it poured or spread.

    Reply
    • Joanne April 16, 2014, 12:37 pm

      It’s possible — there is very little flour in the recipe. When we make it, we literally count our strokes when we are mixing. Hope you give it a try, we love these brownies.

      Reply
  • Sarah April 17, 2014, 12:46 am

    Just wondering if anyone has tried this recipe with vegetable oil. If so, how much did you put and how did it turn out?

    Reply
    • Joanne May 12, 2014, 1:29 pm

      Hi Sarah, We have only ever used butter for these brownies. Maybe someone else can chime in, here?

      Reply
  • Carol April 17, 2014, 2:03 pm

    Looking for a ‘from scratch’ brownie recipe last night – found this. Gave it try – OMG – these were (key word…were) awesome! Hubby said I screwed myself as now these will be the one’s he expects – no more box mixes for me!! Only thing I “changed” – I did not have unsalted butter – so used salted and just omitted the 1/4 tsp of kosher salt. Otherwise thru the whole process mine matched the recipes descriptions/pictures an yield!!

    Reply
  • Desigoogly.com April 17, 2014, 5:42 pm

    This recipe is perfect for those people who afraid to make brownies from scratch.
    I tried today and it was perfect fudgy and crispy from top.
    I changed a bit just i added 1/4 cup extra sugar and no need to do that double boiler step just heat the butter in d microwave so u can save ur time and mix with coco powder and sugar.
    I also used harshey’s coco powder.
    For baking time i think Joanne u should change time in ur recipe because it takes 40 to 45 mins but it fine baking takes time and the result was Wowwwww

    Reply
  • Mia April 17, 2014, 6:55 pm

    Was craving brownies on Good Friday but had no chocolate to melt, so was thrilled to find this recipe.
    While waiting for it to cook, licking the bowl built anticipation to beyond bearable!
    I subbed some of the sugar for dark muscovado sugar and wow, beautiful!

    Reply
  • Victoria April 17, 2014, 11:53 pm

    One word: Awesome!

    Reply
  • Shireen April 18, 2014, 11:20 pm

    Hi. I was always looking for prefect brownie recipe and didn’t find it. Finally I try you recipe and it’s the one that I was always looking for. I really appreciate your good job and work. Thank you so much from bottom of my heart…love you guys

    Reply
    • Joanne May 12, 2014, 1:31 pm

      Thanks so much! You are so sweet :)

      Reply
  • Sam Chapncik April 19, 2014, 5:25 pm

    Wow! These are the most amazing brownies. I have tried numerous “famous” brownies and they all turned out from simply mediocre to truly awful. These are just like the box mix–except the awesome version! Love the crackle crust on top, the soft but not too mushy interior, and the wonderful sweetness, but not cloying. I so so love these!

    Reply
  • Brenda April 19, 2014, 9:31 pm

    Absolutely loved these brownies. I doubled the recipe and put in my 9×13 pan and they baked up fantastically…thanks so much for sharing your recipe!!!

    Reply
  • Valkyrisa April 19, 2014, 10:57 pm

    Made these brownies twice, once with Hershey’s cocoa, once with Spartan brand. Both turned out great, however the Hershey’s batch was a bit more bitter, but still yummy. These are exactly what a brownie is supposed to be, and they are fabulous with or without frosting/whipped cream/10X sugar, etc… Superb. Thank you for the recipe as I lost mine when we moved :( Now I have another great one.

    Reply
    • Joanne April 23, 2014, 2:23 pm

      Thanks for the details on cocoa powder! Glad you enjoyed the recipe :)

      Reply
  • Shireen April 21, 2014, 5:31 am

    This is my 3th time I’m making Fudgy Brownies … We go NUTS for it….we LOVE it…thank you so so so much.

    Reply
  • Casey April 21, 2014, 12:48 pm

    These are great and soooo fudgy but I recommend NOT using foil on the bottom. They stuck to the foil and we had a heck of a time getting them off, essentially turning these brownies into a crumbly, yet still edible, mess. I was sooo disappointed because I wanted them for Easter this year.

    Reply
    • Joanne April 23, 2014, 2:18 pm

      Bummer — we’ve never had any issues with foil, ourselves, but are sorry you had a hard time! Maybe parchment paper would be better next time?

      Reply
  • Lea April 21, 2014, 9:19 pm

    I have been searching for a homemade brownie that was better than my fav expensive boxed brand…WOW! Did this recipe deliver!! These are simply amazing and so easy to make. It will be my new go-to brownie recipe. Thank you for posting this!!! I can’t say enough- just the perfect balance of deep dark moist chocolately yumminess with a light crisp top and ooey gooey center. Perfection in a pan ♥ .

    Reply
  • Nelum April 22, 2014, 2:54 pm

    Its my favorite brownie recipe. Turns out really really great. Thank u for sharing. Everyone at my home just love them. I have made them for like 30 times now :)

    Reply
  • Samantha April 23, 2014, 1:05 am

    how do i get my brownies a flaky top? i followed exactly the recipe and they tasted delicious, but it doesn’t have a flaky top. is it the oven toaster, or should i necessarily alternate the ingredients like other commenters do?

    Reply
    • Joanne April 23, 2014, 2:10 pm

      Hi Samantha, We achieve the shiny/flaky top on our brownies by following the recipe we shared above (not from variations in comments). It is possible your oven is a little different? It is also pretty important to stir the batter the 40 – 50 strokes after adding the flour before baking.

      In the end, though, as long as the brownies tasted good, we wouldn’t worry too much about it :)

      Reply
      • Samantha May 8, 2014, 5:18 am

        It was perfect! I was able to crisp up the brownies’ top. Thank you for sharing this wonderful recipe. It was the most decadent, irresistible, chocolatey, fudgy, brownies I ever tasted. I figured out it wasn’t really the oven toaster that didn’t crisp up the top, it’s just that the ingredients weren’t really mixed well in the double boiler step. :D

        Reply
        • Joanne May 16, 2014, 11:49 am

          Glad things worked out in the end!

          Reply
  • Samantha April 25, 2014, 1:33 am

    Hi Joanne, what about alternating the granulated sugar with powdered or confectioners’ sugar? I live in an area of my country which there are some ingredients for baking, but it isn’t complete.

    Reply
    • Joanne May 16, 2014, 12:26 pm

      We’d recommend sticking to granulated sugar, if you can. We’ve never tried powdered sugar in this recipe and are not sure what would happen if we were to use it in place of the granulated sugar.

      Reply
  • Xochitl April 25, 2014, 5:23 pm

    This is my go to brownie recipe! I like to make it w/o nuts for the boyfriend, with n
    uts for myself, and lately I’ve combined your amazing recipe with a strawberry balsamic brownie recipe I also found on pinterest. Well technically I just use their strawberry balsamic mixture and your brownie recipe. Soooooooo good!

    Reply
    • Joanne May 16, 2014, 12:34 pm

      Yum, sounds so good!

      Reply
  • Thao April 27, 2014, 2:16 am

    Hello! Recipe says use medium saucepan and add 1-2 inches deep of water. Can you tell me how much water to use? I can gauge and try to eyeball it but don’t want to risk it. I think I have a medium saucepan, but would like more accuracy. Thank you!

    Reply
    • Joanne May 16, 2014, 12:24 pm

      Hi, as long as the water doesn’t touch the bottom of the bowl with the butter, sugar and cocoa powder you will be fine.

      Reply
  • jessica April 27, 2014, 7:47 pm

    This is the best chocolate brownie recipe I’ve ever used!
    this is going in my amazing special recipe book! :)
    Thankyou so much!

    Reply
  • Sherrie April 28, 2014, 12:18 am

    Just put these in the oven. The batter reminded me of the consistency of cool peanut butter LOL! I tasted the batter and it was a little bitter but I also added an additional rounded quarter cup sugar so I guess it won’t be too bitter once it is baked. Now the hard part…the wait! I have a tried and true brownie recipe but wanted something quick and easy. This takes no time to whip up! I did set the kitchen timer to 30 minutes based on everyone’s recommendations to add 10 minutes to the baking time. I will check it at the 20 minute mark to see where we are. Update to come in under 20 minutes!

    Reply
  • Sherrie April 28, 2014, 12:41 am

    I had to add another 10 minutes baking time…they were still very raw in the center! Must be my oven. Holy chocolate brownies Batman! These are delicious! Thank you for the best brownie recipe ever!

    Reply
    • Joanne May 16, 2014, 12:21 pm

      Ovens can be a pain sometimes. Ours runs hot. Glad the brownies turned out well in the end, though!

      Reply
  • mya April 28, 2014, 6:06 pm

    so woul i add 1 1/2 cups sugar if I want them sweet or 1 1/4 cups of sugar?

    Reply
    • Joanne May 16, 2014, 12:11 pm

      Hi Mya, we’ve never added additional sugar to the recipe. Our advice is to test it out for yourself — we’d start with the lower amount first.

      Reply
  • Patrice April 28, 2014, 9:55 pm

    I was so hopeful for these brownies, followed the recipe exactly and they never cooked fully. Left them in the oven for over 40 minutes and they were still gooey and raw on the inside. I love baking and follow recipes successfully all the time. Very displeased with this brownie baking experience.

    Reply
    • Joanne May 16, 2014, 12:10 pm

      Hi Patrice, We’re sorry the brownies didn’t work well for you!

      Reply
  • Zawee April 29, 2014, 4:56 am

    Hello! Thank you for this recipe. I actually tried it twice, once yesterday, and once this morning because I am going to a friend’s house. But it didn’t turn out good. I don’t know what might have been the problem. Do you think it might be because of the conversion of the American cup to the European deciliter?

    On the first try, the brownie was really like a batter on the inside, it was hard on the top, and I had it in the oven for nearly 3 hours! I used a glass pan, because I didn’t have a small metal pan. On the second try, I gave it a go with the metal pan, but the brownie wasn’t fudgy and it was all flat, no volume at all, and the taste was different.

    I don’t know what might have caused it.

    Reply
    • Joanne May 16, 2014, 12:10 pm

      Hmm, we’re not quite sure, either. We’re sorry they didn’t work well for you.

      Reply
  • Eros April 30, 2014, 1:48 pm

    you never mentioned, how much flour ?

    Reply
    • Joanne May 16, 2014, 12:04 pm

      Hi there — the amount is shared in the recipe above.

      Reply
  • nettie April 30, 2014, 4:25 pm

    hello,
    i had a quick question, so i’m giving a speech on how to make brownies and i only have 6 – 10 minutes to make it, so i was wondering if i heat the butter separately and just mix it in while i’m making it, would it still turn ok?

    Reply
    • Joanne May 16, 2014, 12:01 pm

      Hi Nettie, we’re not sure. Probably. We have always melted the butter with the sugar and cocoa powder in the same bowl. We’d suggest trying a batch first.

      Reply
  • Jacque April 30, 2014, 8:14 pm

    This is the best homemade brownie recipe! Delicious!

    Reply
  • Loni May 1, 2014, 7:32 pm

    These are dense, super chocolatey brownies — not overly sweet gooey brownies. I upped the sugar, based on other reviews, by a 1/4 cup to make it more palatable for the family. I doubled the recipe and baked at 325 in a 13 x 9 pan for about 30 minutes and they turned out really well. Adding mocha icing made them even better!

    Reply
  • Jordan May 1, 2014, 11:30 pm

    Me and My daughter tried to make these! although we didnt have any vanilla essence but they still came out very nicely and tasted awesome too.

    (:

    Reply
  • Mel May 2, 2014, 11:40 am

    Erm…
    I just pulled ‘it’ out of the oven on 20 mins and it has like frothed up… I do not know what happened. I couldn’t find my square tin so I used a round one…

    Other than that followed the recipe… I did put extra sugar though… But I don’t believe that is what has done it

    ????

    What went wrong?

    Reply
    • Joanne May 16, 2014, 11:59 am

      Hi Mel, we really aren’t sure. The round pan should not have done anything to cause it. Sugar could have? Sorry things didn’t work well for you!

      Reply
  • Cooker May 3, 2014, 12:55 pm

    These were the perfect brownies; however, I had to tweak the recipe to my taste as I don’t like the bitter taste. The amount of cocoa is too much, so I scaled back some on it. Otherwise, these brownies are awesome.

    Reply
    • Kayla July 18, 2014, 12:42 am

      Add chocolate chips!! Cuts down the bitterness and adds some texture once the brownies are cooled:) super good!!

      Reply
  • Elizabeth May 3, 2014, 3:35 pm

    These are SO legit. My third go-round I added mint extract and bits of a ghirardeli sea salted almond & midnight chocolate bar. So so good. I am a dark chocolate fan, so I use 1/3cup less sugar. Perfection. Thank you for this! The little rating thing won’t work on my phone, So let it be known this is a 5 STAR recipe all day, every day.

    Reply
    • Joanne May 16, 2014, 11:58 am

      Oh wow, I kind of want a bite of your brownies!

      Reply
  • Julia May 4, 2014, 10:27 am

    These brownies are delectable! Love the moistness and the deep chocolatey flavor. Used an 8×8 glass dish and they ended up needing about 45 minutes in the oven.

    Reply
  • Damon May 4, 2014, 12:47 pm

    I made these and substituted canna butter for the butter. The Cannabutter (Ounce of Chronic Buds to POUND butter.). I can tell by the consistency of the mix this will be good. Super Strong and RICH pot brownies…

    Reply
  • sandyw May 4, 2014, 4:20 pm

    For anyone making. If you try the mixture just before the flour you can still adjust the sugar or the cocoa more to your taste (if you prefer sweeter or more chocolaty), I added some choc chips. I melted the butter in the microwave instead of the double boiler. These turned out great, I much prefer to make homemade for the family instead of boxed with the unpronouncible chemicals and additives. Wonderful

    Reply
  • Libby May 6, 2014, 7:20 pm

    Reading theses reviews, I can’t wait to try these brownies. I’m 12 and I LOVE to bake and these look perfect. I was just wondering though, if you melt the butter in the microwave instead, do you keep the sugar and chocolate powder in there aswell whilst you microwave?
    Sorry probably a really stupid question but. I’m not hugely experienced

    Reply
    • Joanne May 12, 2014, 5:53 pm

      Not a stupid question at all! We’ve melted the butter in the microwave with the cocoa powder and sugar in the same bowl. It should work just fine.

      Reply
  • heather May 7, 2014, 1:08 am

    These brownies came out absolutely perfect! I used less salt but replaced it with ground espresso and crushed up pretzels for on top. So delicious! Thanks!

    Reply
    • Joanne May 12, 2014, 5:53 pm

      Great idea to add the espresso powder and pretzels. Yum!

      Reply
  • Jenny May 7, 2014, 9:05 am

    AWESOME BROWNIES!!! This by far is the best recipe ever. Better than the box and so fudge and moist. I have finally found my go to fudge brownie recipe. Thank you soooo much.

    Reply
  • MEB84 May 8, 2014, 8:09 am

    I appreciate your efforts on this recipe, but these were some of the worst brownies I’ve ever had…certainly not better than the box. Overly chocolatey…I LOVE dark chocolate but they were way too strong. Other chocoholics said the same thing. Nobody finished theirs & the rest were thrown away. My father even asked me if I put alcohol or jalapeños(weird I know) in them bc they were too strong. Secondly, the texture was so so. Not as fudgy or creamy as box ones plus I didn’t get the crunchy film on top…really sad about that.

    Reply
    • Joanne May 16, 2014, 11:49 am

      Sorry you didn’t enjoy them! These are a serious favorite in our home, but everyone has slightly different tastes.

      Reply
  • Kat Elizabeth May 10, 2014, 8:55 am

    Just got these out of the oven, absolutely delicious! Definitely do the first step in the microwave rather than on a double boiler though! I waited ten minutes for the butter to melt over the water to no avail, but one minute in the microwave did the job perfectly.

    Reply
  • Hilary May 12, 2014, 8:01 pm

    Like some others, my “batter” was very thick (more like cookie dough), never got a smooth, glossy texture, and baked into a strange consistency, sort of like grainy spoon bread. The flavor is fine, but I can feel sugar crystals crunch when I eat it, like the ingredients never really became incorporated into a batter. I kind of want to try again to see if I can get a different result. (I wonder if it was too hot when I added the eggs. The batter got much, much thicker after the addition of each egg.)

    Reply
    • Joanne May 16, 2014, 11:43 am

      Adding the eggs should make the batter more like a thick shiny pudding. We’re not really sure why the batter would be so thick. We hope a second try turns out better! Thanks for commenting :)

      Reply
  • Keri May 12, 2014, 10:15 pm

    This is my go-to brownie recipe. I love it. My kids love it. Sometimes by chance, it’s been altered. For the most part, I use a cup of butter, and everything else the same, and it makes the batter a little easier to spread, but still pretty dense, fudgy and delicious. I’ve never had an issue with bitterness. And believe me, if I had, my kids would have said something, instead of inhaling the whole pan of them, everytime. I also cube the butter, rather than just letting it sit whole, it seems to melt and combine quicker.

    Reply
    • Keri May 12, 2014, 10:17 pm

      I also grease the pan, rather than using foil or parchment.

      Reply
  • Charis May 13, 2014, 11:12 pm

    AMAZING!!!!! I love these brownies!! They really were fudgy, chocolatey, rich, (not cakey at all hooray!!)! I baked these for 15 minutes in little aluminium foil cupcake cups to reduce the hassle (and also to accomodate my weird oven haha).

    I love the flavour of brown sugar, so I used half brown and half white sugar. I also reduced the sugar quantity to 200g instead, and found that these brownies were a bit more sweet than bittersweet for me. I will reduce the quantity further next time!

    (Dear Joanne: would I have to reduce the flour level to compensate when I do this the next time? I did not reduce the flour level/change anything else besides the 200g sugar alteration this time and they were OK!)

    Joanne, thank you for sharing this beautiful recipe! It’s easy, simple, and it really works well :D I have finally found my go-to homemade fudge brownie recipe!!! YAY!!!

    Reply
    • Joanne May 16, 2014, 11:27 am

      You are very welcome! We’d stick to the same flour amount for now. If the brownies turn out dry, you could try reducing the flour a little.

      Reply
  • Naija May 15, 2014, 4:30 pm

    First batch i made was horrible, misread the recipe and put 1/4 cup of salt instead of teaspoon and was absolute salt fest. Second batch….was wonderful! Family, loved, loved, loved this recipe and it was just plain delicious and didn’t have that much sugar. Thanks so much for the recipe and looking forward to make this again for my family and this time with walnuts instead of adding chocolate chips.

    Reply
    • Joanne May 16, 2014, 11:13 am

      Oh no! So glad the second batch worked out a bit better for you :)

      Reply
  • Rachel May 16, 2014, 1:06 pm

    Happened upon this recipe while looking for an easy brownie recipe and these are awesome!!! Love that they have less sugar than your typical brownie recipe and we also love that dark chocolatey taste to them. Really delicious! I had to cook mine about 10-15 minutes longer than the recipe called for too and even after that they were still moist and fudgy – delish!! Thanks for posting this great recipe!

    Reply
  • Ash May 17, 2014, 1:15 am

    These are amazing! My new go-to recipe for brownies. I used margarine instead of butter, beat the butter mixture with the electric mixer briefly after heating and cooked slightly longer than the recipe calls for- but it probably didn’t really need it. I added marshamllows, which for some reason rose to to the top, and made the top especially crackly and chewy. Chocolately, moist perfection :)

    Reply
    • Joanne May 19, 2014, 10:49 am

      That’s cool about the marshmallows — I bet the top was delicious!

      Reply
  • Pai May 17, 2014, 8:31 pm

    This is the best brownie recipe ever! Made these for my mom’s birthday and everybody loved it. Now this is my go to brownie recipe. Thanks a lot!

    Reply
    • Joanne May 19, 2014, 10:47 am

      Nice! We’re so glad you love it so much.

      Reply
  • jacqueline May 19, 2014, 4:26 pm

    made these and it wa so simple the family loved them’ thanks for recipes…Cheers!

    Reply
    • Joanne June 20, 2014, 2:01 pm

      You are very welcome! We’re glad you enjoyed the brownies.

      Reply
  • Milly May 19, 2014, 5:50 pm

    These were delicious! I actually had to cook them about 20 min longer and let them set up in the fridge overnight. I made caramel sauce and drizzled that over top then sprinkled with sea salt. Perfect “adult” brownies!

    Reply
    • Joanne June 20, 2014, 2:01 pm

      Oh, wow … great idea. Salted caramel brownies – YUM.

      Reply
  • Mitzi May 20, 2014, 10:54 am

    I was looking for a not too sweet brownie recipe using cocoa powder instead of melting chocolate. this is so good–its so moist and not too sweet. I wonder if this will work with cream cheese frosting (marbled cheesecake brownie). ;-) i will be baking this again and again, gem recipe.

    Reply
    • Joanne June 20, 2014, 2:06 pm

      Oh, great idea. You should try it, I bet the cream cheese swirl would work really well.

      Reply
  • tt May 20, 2014, 3:59 pm

    Waayhayyyhayyyy too much cocoa!!! One cup of cocoa is plenty….other than that, this recipe is perfect! Love, love, love these brownies!

    Reply
    • tt May 20, 2014, 4:01 pm

      I meant 1/2 cup cocoa is plenty!

      Reply
    • Joanne June 20, 2014, 2:07 pm

      Glad you love them and were able to adapt to your likes!

      Reply
  • Linda May 21, 2014, 9:31 pm

    The Best Brownie recipe I have ever made…. definitely a keeper!! Had the best taste and it was fudgy. Thanks for the recipe

    Reply
    • Joanne June 20, 2014, 2:13 pm

      Nice! So glad you enjoyed it!

      Reply
  • Sarah May 23, 2014, 2:12 am

    This recipe is brilliant!! It’s so simple and with ingredients that are usually always in my cupboard and the brownies taste amazing, thank you so much for this recipe! Will definitely be using this one again :)

    Reply
    • Joanne June 20, 2014, 2:18 pm

      Hi Sarah, Thanks so much for coming back and commenting! We’re so happy you enjoyed the brownies.

      Reply
  • cindy May 23, 2014, 12:11 pm

    I tried this recipe just to try and use up some baking supplies before I move. Every one that I have made these for have LOVED them. In the last month I have made these brownies at least 6 times, I continue to get requests to make them. It really is a one bowl brownie recipe, and so easy to make.

    Reply
  • Oliver Gatsby May 24, 2014, 4:18 pm

    Very good brownies but no need to make it so complicated. In a 4 cup bowl use the microwave to melt the butter I used salted and eliminated the salt, then add the sugar and cocoa and beat with a wisk then add all other ingredients beating in with the wisk. Batter is thick but not overly, spread in the pan using a spatula and bake as directed. Came out great. I made this receipe three times with three different types cocoa and each time it was perfect. I also tried putting in chocolate chips and that was fine also. Was yummy with mocha, vanilla and chocolate icing. Try making two and then put in strawberries and whipped cream in the center. Also awesome.

    Reply
  • Brittney May 25, 2014, 11:06 pm

    Hello:

    I have been a fan of this recipe for some time and I finally decided to make a comment about it. We do use applesauce as a substitute for the butter and use 4oz of Bob’s Red Mill pastry flour. It works wonderfully! They come out fudgy, gooey and just so perfect.

    I have used canola oil before, as a substitute for the butter, and it’s just as delicious.

    Thank you so much~

    Reply
    • Joanne May 28, 2014, 12:34 pm

      Hi Brittney, Thank you so much for sharing that! It’s really helpful to know which substitutes work well in our recipes.

      Reply
  • amber May 26, 2014, 12:57 pm

    Really love these brownies, which I made at 7500 feet. They did take an extra 10 min to cook.

    However, I am moving back to sea level and would like to take this recipe with me. What adjustments should I make?

    Reply
    • Joanne May 28, 2014, 12:32 pm

      Our recipe and bake time is perfect for when you are at sea level. Our best advice is to stay close once the brownies are nearing the end of the suggested bake time. Once they look cooked and a toothpick comes out almost clean they are done.

      Reply
  • Jessica M. May 26, 2014, 1:15 pm

    I moved to a tiny town in the middle of nowhere and the local Walmart did not have the Ghiradelli Dark Chocolate Brownie mix. I attempted one scratch recipe in the past using Hershey’s dark cocoa but the flavor just wasn’t like store bought. We were home on a lazy Sunday and I noticed I had all the ingredients for this recipe so we gave it a try and threw in some chocolate chips. I am so pleased with it. Printed out the recipe and it will forever be my go to. Thanks so much!!!!!!

    Reply
    • Joanne May 28, 2014, 12:31 pm

      Awesome! Maybe it was fate that your go-to mix wasn’t available. We’re so glad you found our recipe and you enjoyed it so much!

      Reply
      • Jessica M. July 2, 2014, 8:44 pm

        Lol here I am looking it up to make again and I saw your comment! Yes it was fate! I am actually on a health kick and this is my little cheat snack so I am thinking about changing out the butter for coconut oil. I will let you know how it turns out :S

        …Or maybe I’ll keep the butter lol

        Reply
  • Eric Schwartz May 27, 2014, 4:15 am

    Hi, I’ve made these brownies 3 or 4 time with consistent and very good results. The last time I made them, watery substance substance formed on the inside edge of the bowl where the batter meets bowl. I tried to mix it in without much success… as when I poured the batter into the pan more of the watery liquid appeared on the edge of the batter as it spread across the pan. (i even tried a little to soak it up with a corner of paper towel. I gave up and cooked it for my normal time that I have previously baked (325 degrees) . I opened the oven door and it was bubbling all across the top of the of the now cooked brownie batter. In order to try to ”save” it… I cooked it for 6 minutes longer and although it was still bubbling, but not as much. unfortunately it was slightly crisp bottom layer, nearly burnt.

    I used real unsalted butter.
    eggs were fresh.
    (actually all ingredients were the same ‘packages’ as when I made them 2 days earlier and they turned out fine).

    The only thing is that I did differently, and I’m not sure if it would make a difference, is that I after finish making the batter, I realized I had forgotten to pre-heat the oven… So I would guess it no more then 10 minutes that the batter ‘rested’, which is when I first noticed the watery liquid.

    Could I have melted the chocolate, etc, at a too high of temp? water was barely simmering. at about 205 degrees. but that was no different then the 3 or 4 times that I made the before with no issues.

    Thanks,

    Eric

    Reply
    • Joanne August 8, 2014, 12:10 pm

      Hi Eric, this is really odd. I’m thinking the butter might have separated. Did you stir vigorously when adding the eggs? Thanks for the descriptive comment, you are not the only one to notice the separated water. Did the brownies bake up okay?

      Reply
  • Jay May 28, 2014, 3:03 am

    wow! beautiful brownies!! they were best chilled. i couldn’t stop eating them (my poor waisteline :( ). i didn’t use the double boiler method – just melted the butter. and i used 1/3 chopped walnuts and 1/3 choc chips – but i’ll think ill keep the nuts at 2/3 cup next time AND keep the choc chips.! the cooking time was much longer though! 45 minutes for me. this is definitely a keeper!! :)

    Reply
    • Joanne May 28, 2014, 12:25 pm

      We’re so glad you enjoyed the brownies. Chilled brownies are pretty awesome!

      Reply
  • Fran May 31, 2014, 11:46 am

    I made these for family and friends and they said “the best brownies ever”. Thank you for sharing!

    Reply
  • Gloria June 1, 2014, 2:47 am

    hey ..thanks for recipe… mine turn good.. but I dint get the surface crisp… it turned out more of cakey-spongy .. texture… I am not complaining…. I used 1 cup sugar and Cadbury cocoa powder… is that to do with the surface not turning crispy… anyways… this recipe is a keeper

    Reply
  • Tracy June 1, 2014, 8:20 am

    I should have read all the way down to the comments before I started the recipe. My kids wouldn’t even eat more than a bite. They should be called “bittersweet dark chocolate brownies”.

    Reply
  • tiggy June 1, 2014, 9:34 am

    Thanks for this recipe – am doing the whole life challenge so substituted the sugar with pureed prunes and the flour with almond flour and they are a deliciously rich treat! Not sweet enough for most kids I suspect but perfect for me! Will try with hazelnut flour next time – should be good!

    Reply
  • Nofyah Shem Tov June 3, 2014, 7:14 am

    I turned this into a cheesecake base for our Jewish holiday, Shavuoth.
    Just made something completely “sinful”. I took this brownie recipe http://www.inspiredtaste.net/24412/cocoa-brownies-recipe/

    I used it as a base for coffee cheesecake filling:
    200 grams “farmer’s cheese” (in israel known as baking cheese)
    3/.4 cup sugar
    1 tablespoon of instant coffee
    3 egg yolks

    then I topped it with a marshmallow meringue made from the 3 egg whites (from the above 3 eggs, separated) and sugar

    Can’t wait to taste it!

    Reply
  • Beth June 3, 2014, 10:51 am

    I had to add another 10 mins but seriously DElicious!! Best brownies I’ve ever eaten or made.

    Reply
  • amanda June 4, 2014, 5:54 am

    Is it okay if I use margarine instead of butter?????

    Reply
    • Joanne August 8, 2014, 11:58 am

      Hi Amanda, We have never tried using margarine in place of the butter. I do think, however, other commenters have and had success. I recommend reading through the other comments on the page. Hopefully someone can help you out.

      Reply
  • Erin June 4, 2014, 12:05 pm

    Wow this recipe is wonderful! But I dint have kosher salt so do you think I could use table salt?

    Reply
  • Sharn June 6, 2014, 4:03 am

    I was wondering if this could be cooked in the microwave . I have a conventional one .
    I am just a beginner and this would be of great help.

    Reply
    • Joanne August 8, 2014, 11:55 am

      You can melt the butter with the sugar and cocoa powder in the microwave, but we don’t recommend baking the brownies in the microwave.

      Reply
  • Miharu June 6, 2014, 5:42 am

    I am a Japanese and used to live in the states for years. I miss an American Brownie so dicided to make the brownies at home in JP. But it was too sweet and sticky so I couldn’t peel off from the aluminum wheel. In stead of using granulated sugar, I used brown granulated sugar, milk sweeten cocoa powder, and pastry(cake) flour because we can’t buy all purpose flour here. Also it didn’t rise and wasn’t fluffy. I did toothpick check as your guide and came out almost clean. How much rise and what kind of texture are you looking for? Or The sweeten cocoa powder is the reason for being squashed and sticky?

    Reply
    • Joanne August 8, 2014, 11:54 am

      The brown sugar could have made the brownies a little more moist/sticky. It’s really hard for us to tell what went wrong since we can’t replicate it in our kitchen … I wish we could help more! The brownies should easily peel away from the foil and the texture should be pretty fudgy.

      Reply
  • Karen June 8, 2014, 10:32 am

    Just whipped these up! No problems…. came out exactly as expected. Great taste and super easy to make. Everything you would want in a brownie. We did sprinkle some chocolate chips across the top of one batch, which was great too!

    Reply
    • Karen June 8, 2014, 10:33 am

      I should mention the cook time was spot on for my batch

      Reply
  • Kait June 9, 2014, 2:25 pm

    These brownies are absolutely amazing! I used to follow a Real Simple recipe which involved melting chocolate, but came across this recipe when I was out of baking chocolate and Googled a cocoa powder based brownie. I won’t be going back to my old favorite, as this one is so much better! Thank you!!

    Also, I ran out of regular flour, so I substituted an equal amount of spelt flour and they were still great!

    Reply
  • audrey June 10, 2014, 10:45 pm

    Thank you for the recipe. The texture is comparable to those I buy from the store. The only thing was that, it turn out to be a bit bitter. I am from Singapore and my coca was packed from those baking shop. I will adjust the coca and butter the next time.

    Reply
  • Cat June 11, 2014, 4:14 am

    The thickness meant I could add some leftover Raspberry Coulis to 2/3 of the mixture, and then spoon on the final 1/3 on top, and has turned out lovely, think the extra sweetness/tartness of the raspberry compliments the rich chocolate flavour. First time I ever made brownies without real chocolate, but really happy with the outcome

    Reply
  • Micha D June 11, 2014, 7:17 pm

    I’ve made these a few times now and am pleased with them. For me the baking time is right on (I’m basically at sea level) but I make them slightly richer by adding 0.5tsp. Black onyx cocoa powder. They are definitely a step up from box brownies and take no more time. It’s become my go-to when I need a quick fix.

    Reply
  • Andrea June 12, 2014, 9:25 am

    My sister and I love your recipes and this is just another hit!

    Reply
    • Joanne June 20, 2014, 12:39 pm

      Nice! So glad you enjoy them :)

      Reply
  • Naomi June 12, 2014, 4:13 pm

    OK this might seem a little odd but…i am 14 years old and i LOVE to bake! i blow up the kitchen with cupcakes, cakes, brownies, any pastry really! (not literally :/) Whenever my mom comes home from work the kitchen always has something in it! My mom always says “why can’t you be a normal girl and waste my money on make-up or clothes instead of baking ingredients?” I’ve always wanted to open a bakery of my own but i know i’m just a beginner. I tried out this recipe and it turned out FANTASTIC!!! i made it for my brother’s birthday party and everyone thought they were store bought! They couldn’t beleive it when i told them that i had baked them myself! Needless to say these brownies are the best recipe i’ve ever made. I usually stick to the boxes when it comes to brownies but now i don’t need any of that! These were so simple! 5 Stars!!!! (sorry this is so long! :D)

    Reply
    • Joanne June 20, 2014, 12:38 pm

      Hi Naomi, We love your story! That is exactly what I was like when I was younger :) My mother worked long hours, so all I did was bake/cook by myself when I got home from school. Sometimes it didn’t quite work out, but it was fun anyway. We are so happy you tried the brownies — you should look for Alice Merdrich’s book (these are based on her brownie recipe). If you love chocolate, she’s the one to learn from! Here’s a link to one of her book’s on Amazon: http://www.amazon.com/Bittersweet-Recipes-Tales-Life-Chocolate/dp/1579651607

      Also, if you ever need anything (advice in the kitchen/whatever), just shoot us an email using inspiredtaste@gmail.com :)

      Reply
  • Cynthia June 14, 2014, 7:32 pm

    THIS STUFF!! The first time I made these brownies, oh good lord….they were soo chewy and fudgy! Just the way I like ‘em :)

    This is the PERFECT recipe for fudgy brownies. Thanks so much for posting. ^_^

    Reply
    • Joanne June 20, 2014, 12:25 pm

      Hi Cynthia, thanks for commenting! We’re glad you enjoyed the brownies :)

      Reply
  • Trista June 15, 2014, 12:49 am

    These are amazing. I used organic coconut oil instead of butter and added chocolate chips and quartered caramel candies and put it with my homemade vanilla bean ice cream <3 (Just had to cook them a bit longer with the oil) THANK YOU

    Reply
    • Joanne June 20, 2014, 12:22 pm

      Oh, yum! Thanks for letting us know that coconut oil worked well for you!

      Reply
  • Kate June 16, 2014, 2:03 am

    ThIs is a wonderful brownie recipe. I made it just as the recipe states with the exception of melting the butter in the microwave and doing a double batch in the 8X8 pan. This does increase the baking time to almost an hour. Well worth the wait. Nice and fudgy taste with no hard corners as some others spoke about. Using a metal pan vs glass may make a difference. I used glass. Brownies can bake quickly so for the folks who did have hard edges, watch it closely as it sounds like they were overbaked.
    I cook for large groups of people(over 100) and will use this for desserts. Amazing, thank you for the recipe.

    Reply
    • Joanne June 20, 2014, 12:16 pm

      Hi Kate, Thank you for coming back and commenting. We’re so glad you loved the brownies!

      Reply
  • Nico June 17, 2014, 12:09 am

    I tried these tonight and they didn’t turn out quite right. The lack of baking powder in the recipe made me nervous but I went with the instructions and the brownies are very flat and were very resistant to bake all the way. They do follow through on the being richly chocolate, though.

    Reply
    • Nico June 17, 2014, 12:15 am

      Amendment after reading some more comments above: I used Hersheys, the batter was thick (but seemed to pour okay), and my total bake time was nearly 50 minutes. I think with some milk chocolates and baking powder, these would be almost perfect.

      Reply
  • Nayantara a.k.a. Baby In The Kitchen June 17, 2014, 3:02 am

    Hey! I tried out this recipe yesterday as my husband and I were hosting a pizza party for the Game of Thrones season finale. The brownies turned out PERFECT! Just what I was hoping for – the dense fudgey chocolate-y interior. I didn’t get a super crispy top, but that’s OK. I served it with vanilla ice cream, Ina Garten’s recipe for chocolate ganache and some candied chopped walnuts. Everyone loved it! Can’t wait to make them again. They’re ridiculously easy to make, and all the proportions are just perfect for the brownie. Also, I used an 8 inch round pan instead of a square one, so the baking time was about 28-29 minutes for me. Thanks so much! Will feature your post on my blog some time :)

    Reply
    • Joanne June 20, 2014, 12:06 pm

      Hi there, We are so glad the brownies worked out so well … plus, it’s totally awesome you made them for the finale :)

      Reply
  • Nephele June 18, 2014, 8:45 pm

    This recipe was quick and easy to make. My batter turned out a little thicker, but no thicker than a traditional brownie batter. It was done within 25 minutes and came out great! Next time I’ll probably just melt the butter in the microwave as that seems to have worked for alot of people (and seems alot easier). All around this is a great brownie recipe. Perfect for eating warm with ice cream!

    Reply
    • Joanne June 20, 2014, 11:58 am

      Warm brownies are the best! We’re thrilled the brownies worked out for you.

      Reply
  • Cortney June 18, 2014, 10:33 pm

    Is it okay to substitute the butter with shortening?

    Reply
    • Joanne June 20, 2014, 11:58 am

      Hi Cortney, We have never tried substituting shortening for the butter. I’m pretty sure other commenters have had success using coconut oil, so you might find success as well. Let us know if you try it and good luck!

      Reply
  • GabriellaB June 20, 2014, 1:43 pm

    I tried this recipe today, following it step by step, but I ended up with a sloppy bubbling mess in the oven. I followed every step precisely, and it did not even solidify..

    Reply
    • Joanne June 20, 2014, 1:45 pm

      Hi there, we’re so sorry to read that the brownies did not work out well for you. We’re not quite sure what went wrong – I wish we could help a little more!

      Reply
    • Rodney June 21, 2014, 11:52 am

      If it’s high elevation you may need to add extra flour and increase baking time. Also did you use cups or an actual scale? As a baker I know that cup measurements of flour always vary depending on brand of flour, how loose or tightly it was packed etc. but with a scale 70g is always 70g.

      Reply
  • Rodney June 21, 2014, 11:38 am

    These brownies were the bomb diggety I will never buy boxed brownies again!

    Reply
  • Rodney June 21, 2014, 11:43 am

    Oh forgot to mention I ended up cooking my brownies for a total of 45 minutes, At high elevation, you may have to add 15 minutes or more, or possibly increase cooking temperature to 350, and possibly add 1/4 cup of extra flour like they recommend on boxed brownies for high elevation. Or just do like me and cook till done, like I said they were great and I’m never letting go of this recipe.

    Reply
  • Rodney June 21, 2014, 11:47 am

    Third addendum… I can’t make a recipe without tweaking it, and this one was no exception, though I didn’t tweak much. For the sugar I substituted 1/2 of the sugar for brown sugar ( so 125g white and 125g brown) they were great but I didn’t have an original batch to compare them to.

    Reply
  • Amber June 21, 2014, 7:55 pm

    Hello! I doubled the recipe and should have used a 9 by 13 LOL anyway they’ve been baking for an hour now and still aren’t done. Next time I’ll use a larger pan, how long would a double batch take, an hour?

    Reply
  • sara June 22, 2014, 9:48 am

    When I stirred my egg in, the dough turned into sticky glue. What did I do wrong? Is it because I used ghee butter. Or maybe its because I schrewed up the measurements. I live in Norway and we use grams and different grams for different ingrediants. Confusing.

    Reply
    • Joanne August 8, 2014, 11:36 am

      Bummer! We’re not too sure what went wrong. Did you end up baking the brownies? Did they turn out okay?

      Reply
  • Penny June 22, 2014, 4:31 pm

    I don’t usually review recipes but these were amazing! My daughter can’t get enough and my hubby who doesn’t like brownies even enjoyed them and is looking forward to having some warm with cream. I followed the recipe exactly, weighing ingredients instead of measuring spoons and cups where you included weights. The only thing I did differently was replace the sugar with coconut sugar to try make them a little healthier and cooking for an extra 10 mins but my oven is off so everything gets extra time! Lovely flakey top and fudgy centre. Will certainly be making them again soon.

    Reply
  • Kathy June 25, 2014, 4:41 pm

    OMG, this is the best recipe for brownies ever! I didn’t use the nuts, so added an extra 10g of (plain) flour and I also added 1/4 teaspoon of baking powder. The toothpick was a bit too wet after 25 minutes, so I left it in for an extra 3 minutes. I’ve just cut it up into 24 pieces and couldn’t resist eating one. Delicious. Flaky top, moist under layer, very chocolaty. Absolutely perfect.

    Reply
  • Ally June 26, 2014, 2:32 am

    Hi! I am wanting to bake these brownies, but I like in South Korea..where vanilla extract does not exist!! :(
    Is there anything that I could use to sub or can I take out the vanilla completely?

    Thank you so much!!!!!!!

    Reply
    • Joanne August 8, 2014, 11:29 am

      Scraped vanilla seeds from a vanilla pod would work nicely or just omit it completely. The brownies will still be delicious.

      Reply
  • amy June 26, 2014, 3:55 pm

    every time i bake these everyone goes crazy for them! i once had to bake 5 batches, yes thats right, 5 batches for my friends in school!
    thanks a lot, best brownies ever!

    Reply
  • Claudia June 26, 2014, 6:05 pm

    I was looking for an easy and nice recipe for chocolate brownies and I found this one, I had all the ingredients (Well, I used light brown sugar and organic raw cacao powder) and decided to try and make it. They came out perfect and delicious!! I will be making this one everytime I crave for chocolate brownies. I am glad I found this recipe. Thank you for sharing!!! By the way, with a bit of Amaretto Peach Pecan marmalade on the top, it will taste even more yummy!, but by itself they are great.

    Reply
  • Sharon Keene June 26, 2014, 7:26 pm

    For this first time, brownies just the way I like them. Wonderful recipe!

    Reply
  • Billie June 28, 2014, 8:26 pm

    Made these tonight. Took maybe 30 minutes from start until time in oven…and they came out perfect after 24 minutes in the oven! Instead of nuts, I added a small handful of leftover milk chocolate chips to the batter. I think it maybe cut the bitter cocoa just a bit more than the small amount of sugar the recipe calls for…but nuts would do the same, I’m sure! BEST BROWNIE RECIPE EVER. My husband couldn’t wait for them to cool…thanks for sharing.

    Reply
  • Gabriel June 29, 2014, 5:39 pm

    That is really good. I added 2 roughly mashed bananas leaving some nice big chunks , and 1/2 cup of chunky peanut butter to your actual recipe at the end. It was SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!PLEASE TRY IT! PLEASE TRY IT! PLEASE TRY IT! PLEASE TRY IT! PLEASE TRY IT!!!!!!!!!!!!!!!!!

    Reply
  • Bluesdiva June 29, 2014, 9:37 pm

    This has become my go to recipe …I love it! My son and I have to eat gluten free, so I just use Better Batter flour instead of regular flour. Most gf recipes you have to tweek to make right, but I have never had to tweek this, except the baking time is longer in my oven. Thank you for posting it :)

    Reply
  • Sabine July 1, 2014, 5:52 am

    I made these brownies tonight- they are easy and delicious.
    This was my first attempt and it am extremely happy with the outcome. This recipe is a keeper.

    Reply
  • MandyB July 1, 2014, 11:32 am

    The Best Brownies I’ve ever tasted. OMG factor. I also put extra chocolate chips on top before baking. Thanks for the recipe!

    Reply
  • Sarah El Gohary July 1, 2014, 7:15 pm

    Assalamu Alaykom! This is my favorite brownie recipe! Thanks

    Reply
  • Brandy July 8, 2014, 11:20 pm

    My sister made these ( several batches) and they disappear really fast! my 9 yr old and my 5 yr old LOVE them, the only reason the 3rd child doesn’t is because he’s not on solids yet.
    We’ve had great success using a mini muffin/cupcake pan. You get about 2 dz brownies all the same size, and each one has the yummy corner chewiness!

    Reply
  • Natasha July 9, 2014, 6:03 am

    This is simply the best recipe for brownies I’ve ever come across. I bake cakes with my little girl and we’ve never managed to get the brownies quite right. But I followed this recipe exactly and we’ve had delicious, gooey, fudge brownies twice already in one week :) and I love that it’s so easy to do and so convenient since cocoa powder is used. Thank you SO much! About to dig into a fresh batch on a rainy monsoon afternoon in India!

    Reply
  • noelle July 9, 2014, 7:03 pm

    i just made this, subbed butter with coconut oil and upped the sugar to 1 1/2 cups and they are the best brownies i have ever had! i cant even imagine these with chocolate chips! yummmm! this is my new go to brownie recipe, chocolatey and that crunch and chew at the edges! perfect! thanks!

    Reply
  • Raechel July 10, 2014, 12:09 am

    I couldn’t sleep last night, so at 4:30 AM I was looking for a recipe for easy brownies that called for cocoa powder instead of chocolate as I didn’t have any. Found this one and it worked out great! Followed most of the whole recipe exactly, I just ended up using half butter, half margarine as I didn’t have enough butter and I melted the butter in a bowl over a saucepan of water (I just melted it in the microwave for 40 seconds or so). I also baked the batter in a deep, rectangular loaf tin rather than the 20cm square tin, as it was already dirty. This made no difference to the cook time which was about 35-40 minutes. The brownies turned out great, delicious, dense, and fudgy. They weren’t too sweet which is what I like and it was brownies for breakfast today.

    Reply
  • Lisa July 10, 2014, 3:03 pm

    Thank you for sharing this recipe. I make these for my hubby’s employees when they have mandatory overtime, a Saturday treat! Everyone loves them! That way I’m not tempted to eat them all! I could, they’re that great! For anyone new to melting butter and sugars in glass bowl over pan with water (me), be patient, it will all come together nicely with great consistency! I too add extra 1/4 cup sugar and cook time is about ten minutes longer. Toothpick test is the key for me!

    Reply
  • Lisa July 10, 2014, 3:11 pm

    Another thing, only me, thinks the Hershey cocoa works better than toll house, as far as taste goes. Hubby and employees loved them either way!

    Reply
  • Rania July 12, 2014, 3:01 pm

    Hi, I did this recipe today and I only had Hershey’s cocoa, my batter turned out thick I had to spoon it into the pan. I melted the butter in the microwave seemed easier and faster. 20 mins into baking I took the brownies out topped it with 3 types of chocochips (white, semisweet and milk) crumbled digestive biscuits and finally marshmallow fluff, threw it back in the oven under the broiler for 10 more minutes.
    Result: S’ mores brownies that tasted so decadent! Fudgy chocolatey not too sweet it was perfect. Thank you for the brownies recipe, yours will definitely be my number 1 recipe from now onwards!

    Reply
  • frances July 13, 2014, 6:17 pm

    sadly, due to financial problems i only have salted butter. would it make a huge difference if i used it? sorry for the stupid question, i’m new with baking brownies (i’m getting better with a lot of other things but i can never bake brownies right). i adore brownies, and i am not a sweets person so that says a lot. :~(

    Reply
    • Joanne August 7, 2014, 1:09 pm

      Salted butter will work fine, just consider omitting the salt called for in the recipe.

      Reply
  • ben July 13, 2014, 7:39 pm

    It was amazing! I used 1 1/2 cups of sugar and a gluten-free flower mixture and it came out wonderfully!

    Reply
  • Ramona July 14, 2014, 4:40 am

    Just made these! and OMG, they are mouthwatering!
    Thanks for the recipe!

    I’ll be making these ALOT!

    Can these be made as cupcakes?-as my party is coming up soon…

    Reply
  • Kim July 14, 2014, 1:12 pm

    After trying many brownie recipes I’ve finally found the right one. I made it exactly from the recipe, used a pyrex pan and the double boiler method. My batter wasn’t too thick and the brownies had the perfect amount of sweetness, not bitter at all. But then I’ve been known to sprinkle cocoa powder on vanilla ice cream. I also had to cook them an extra 12 minutes and baked them in the middle of the oven cause I was too lazy to move my rack. I’m glad I found your site, am off to inspect the rest of it for dinner tonight.

    Reply
  • Yasmeen July 15, 2014, 4:53 am

    I was craving both brownies and blondies, and I couldn’t find my second baking pan at 2AM without waking everyone up, so I mixed up a batch of those No-Fail Blondes (there’s a link to the recipe within the post) and a batch of these brownies and layered them in a single 9×9 inch pan, brownie over blondie. They baked for nearly 50 minutes, but the end result was AH-MAZING! The brownies BEAUTIFUL! So rich and chocolaty! And the blondies were great as well!
    If I would change anything, I’d layer the batters in reverse orders, blondie over brownie, since the brownie batter was significantly thicker than the blondie batter, the brownie batter having the consistency of cookie dough and the blondies, that of peanut butter. This really satisfied my late night sweets cravings!

    Reply
  • Amanda July 17, 2014, 6:58 pm

    Best brownie recipe ever. It is even better if you add some dark cooking chocolate, I put quarter of a standard cadbury block in.

    Reply
  • Kayla July 18, 2014, 12:38 am

    Seriously the best homemade brownie recipe! So so so good. I thought I lost the recipe but thankfully I wasable to find it again! Man I love these brownies. Will never make them from the box again. Usually have all the ingredients too! Sometimes have to go buy cocoa powder but that’s it! ADD CHOCOLATE CHIPS AND YOU WILL DIE AND GO TO HEAVEN!!!!!!

    Reply
  • Kayla July 18, 2014, 12:41 am

    Five stars. Would give more if possible:)

    Reply
  • jeepchk July 21, 2014, 11:56 am

    Awesome recipe! Fudge tasting, chewy! I cooked for 30 minutes and they came out perfectly!

    Reply
  • Larissa July 23, 2014, 11:10 pm

    Just made these. They look and taste amazing. Smell great too. I’m from Brazil, so I used Brazilian cocoa powder and flour and it didn’t change anything. Great recipe!

    Reply
  • Rodney July 25, 2014, 9:52 pm

    Just tried your recipe. OUTSTANDING! I’ll never buy another box of brownie mix.

    Reply
  • Megan July 27, 2014, 3:28 pm

    Delicious recipe! These brownies are decadently rich and fudgy, but not overly sweet at all. I ended up baking mine for closer to 40 minutes, but I had also added cream cheese swirls to the batter before baking. The only thing I would change about this recipe would be the use of kosher salt- I was hesitant about using kosher in baking in the first place, and sure enough I can really taste the grains of salt in the finished brownies. I definitely recommend this recipe (with table salt)!

    Reply
  • Jessie July 27, 2014, 10:24 pm

    I can only *mostly* attest that this recipe is good since I never follow the rules. I’ll post what I did in case it saves someone a trip to the grocery store for cocoa powder, as I still got great results with my improvs. All I had was good old fashioned unsweet gourmet baking chocolate and an old batch of protein hot cocoa that I wanted to use up. I also didn’t feel like opening a new stick of butter, so I melted a couple tablespoons with the chocolate and added coconut oil to make up the difference (microwave is fine in place of double boiling). I used barely a cup of sugar, because if you actually like dark chocolate, that’s plenty sweet. I dumped a couple tablespoons of the hot cocoa (which also has a bit of sugar), the two eggs and a tiny bit more flour. The first time I did this, I didn’t have parchment paper, and I think I built a new set of muscles scraping these out of the pan. But when refrigerated, this made for amazing, dense, moist fudgy brownies. I got two co-workers hooked who had previously claimed they didn’t like brownies. Making them again with the last of my wax paper right now. Instead of going to the gym.

    Reply
  • Don July 28, 2014, 5:44 am

    I love your brownies! It taste so delicious, however I have leftovers, may I know how long can it b kept in the fridge or freezer?

    Reply
    • Joanne July 31, 2014, 11:21 am

      You should be good for a few days. We keep ours in the fridge since we like cold brownies.

      Reply
  • Melani July 30, 2014, 9:32 am

    I made these brownies a while back for the first time and they were absolutely brilliant… However, over the past few weeks, I have tried time and time again to re-make them and, for whatever reason, they just aren’t coming out right. I didn’t change the way I was making them so I have no idea what’s going on – such a shame because they were so delicious.

    Reply
    • Joanne July 31, 2014, 11:16 am

      How strange! Did you switch the brand of cocoa powder, sugar or butter by any chance?

      Reply
  • Huda July 31, 2014, 1:00 am

    So i read the recipie wrong and added the salt coco, sugar,and butter into the water.What do i do now?

    Reply
    • Joanne July 31, 2014, 11:15 am

      Bummer! Unfortunately you’ll need to start over. The water is only to heat the bowl.

      Reply
  • layla July 31, 2014, 6:35 pm

    Made these a while back and making them again today but i totally recommend it!! all my friends love it

    Reply
  • Sandeemac August 1, 2014, 11:11 am

    You have a cup and a quarter in the written instructions and in the verbal instructions it is a cup and one half??? Can you melt in the microwave??? Please advise. Thank you sandeemac

    Reply
    • Joanne August 7, 2014, 12:36 pm

      Hi there! Sorry about that. The verbal instructions on the video is incorrect, use our written recipe. We did add a note to the video, but we’re not sure it is showing when you watch on a mobile device (so frustrating!). You can use a microwave instead of the double boiler (other commenters have had lots of success this way).

      Reply
  • Brette August 1, 2014, 2:17 pm

    These brownies deserve a far better name than “fudgy brownies.” That’s what mix manufacturers call theirs and they’re horrible – too much sugar and salt and not enough chocolate. These brownies are PERFECT, THE BEST I’VE EVER MADE, and I thought some of my previous recipes were pretty good. The chocolate flavor is deep and rich and the texture is smooth and the tops chewy. I copped out and buttered the dish instead of using foil or parchment, which was a mistake, because they were hard to get out of the pan. I also left them in my ordinary, non-commercial electric oven another 10 minutes like some people suggested. That seemed just right because they were still moist and delicious. THIS RECIPE IS DEFINITELY A KEEPER!

    Reply
  • Rhiannon August 2, 2014, 1:13 pm

    Made using Khorasan Kamut bread flour which is the best flour ever (and the only one I can eat) and used cacao powder. Worked a treat, no alterations needed to the recipe. Thank you !!

    Reply
  • V. Stoen August 3, 2014, 9:15 am

    Could a person use coconut oil rather than butter ?

    Reply
    • Joanne August 7, 2014, 12:31 pm

      Other commenters have and ending up loving the brownies.

      Reply
  • V. Stoen August 4, 2014, 10:30 am

    I made these brownies using organic coconut oil rather than the butter . I don’t usually change things out trying a new recipe but I am out of butter and walnuts . I sprinkled unsulphured coconut shreds and sliced almonds on top after 15 min. of cooking then finished baking . OMG these were crazy good ! They reminded me of a almond joy . The amount of cocoa was spot on as well as the sugar . Great recipe !

    Reply
  • Rachel Zevita August 5, 2014, 6:36 pm

    I made a batch according to the original recipe for my mother who IS a dark coco fan and she loved them, but I do like milk chocolate instead of dark chocolate, so I added two Tbsp of raw honey AND took half of the sugar and swapped it for coconut sugar.

    Also, I had neither parchment paper nor a nonstick pan :/, so I wet a paper towel with coconut oil to grease the bottom and added a layer of cocoa powder to coat… It was easy to take them out and they were beautiful.

    We CANT STAND cakey brownies… why not just have cake!? These were marvelous, thank you for finally posting a perfect brownie recipe!

    Reply
  • Marwa August 6, 2014, 3:26 am

    Hey Joanne, I reaaalllllyy loved your recipe and my brownies turned out great. I made a video of the recipe and posted it on Youtube and I stated that this was in fact your recipe even linking it in the description box because the credit is all yours :) I just wanted to make sure it was okay with you (even though I already uploaded the vid and probably should have asked before) but anyway, I reaalllyy hope you dont mind and If you do id be happy to take it down. Sooo thanks a lot and have a wonderful day :D

    Reply
    • Joanne August 7, 2014, 12:26 pm

      :) Thanks for letting us know! Glad you loved the brownies so much that you shared!

      Reply
  • animalia August 6, 2014, 6:05 pm

    These weren’t the best brownies I’ve ever had but this recipe was super easy and saved me when I had to make desert at the last minute due to another failed recipe. What’s weird is these brownies tasted no different than the low fat/fat free boxed variety that I used to buy and make from the store years ago! I think they’d maybe taste perfect with some dark chocolate chips mixed in or something.

    Oh, I also added cinnamon cream cheese frosting cause I had all this extra cream cheese and everyone seemed to think it was really really good. The frosting sounds weird but tastes amazing and goes surprisingly well with dark brownies. It consisted of: 1 cup confectioner sugar, 6oz cream cheese, 1Tbls milk,1tsp vanilla, and 1/2 tsp cinnamon (cassia). You can’t even tell it’s cinnamon.

    Reply
  • ginger123 August 7, 2014, 11:36 pm

    made them three times once plain, once with nuts, once with chips. didnt change the recipe at all and they were perfect everytime, even plain. which usually isnt enough considering i am a true chocoholic, and love chocolate on chocolate. planning on trying it next time with the coconut oil because dang, it’s just alot of butter. im excited to see how they come out. bravo. so fudgy and awesome

    Reply
  • Kelly August 8, 2014, 9:22 am

    It is 11pm and I just put a pan of these brownies in the oven. This is the third time I’ve made them in a week. Yes, we are hopelessly addicted to these wonderful brownies! These are the best brownies I’ve ever had – they are absolutely perfect – though, they have caused me to have evil thoughts of taking the whole pan, hiding in the closet and eating them all myself. Mwahahahahaa <—-evil laugh.

    Reply
  • Sharon August 8, 2014, 12:51 pm

    Pinned and printed this recipe since it’s so good. Thank you for updating with advice taken from poster’s comments. I added the extra 1/4 cup sugar because I’m not fond of bittersweet chocolate. They were perfect that way for my liking. I usually cut sugar by 1/4 cup in recipes so it was a bit odd to do that but could tell from your warning that I better do it. It definitely needed 30 minutes in my oven. Even turned it off and left it just for another 3 minutes and they were done perfectly. Very fudgy and not overdone at all. I want to give it 5 stars but the stars are messed up on this page. lol It will only go to 3 stars and no higher. This is a definite 5 star!

    Reply
    • Joanne August 8, 2014, 12:51 pm

      Thanks, Sharon. We just fixed your star rating. We’re so glad you loved the brownies :)

      Reply
  • Laine August 9, 2014, 1:20 pm

    Will these be just as good if I use gluten free flour?

    Reply
    • Joanne August 11, 2014, 12:09 pm

      Hi Laine, Other commenters have had success with gluten-free flours. We recommend reading through their comments to find out more. We have not actually tried any gluten-free flours in this recipe, so it is hard for us to say.

      Reply
  • Shari August 9, 2014, 2:46 pm

    Is there a special reason to use a wooden spoon for stirring rather than a rubber spatula? I know in some dishes reactivity is an issue, but I thought that was with metal pans more than wood vs rubber. I am making them right now and the melting chocolate smells wonderful! Can’t wait to taste them!

    Reply
    • Joanne August 11, 2014, 12:08 pm

      A rubber spatula will work just fine :)

      Reply
  • Hkd1 August 10, 2014, 9:38 am

    I made these brownies spur of the moment yesterday afternoon. They were good but too salty and I would have liked a bit more of a chocolatey taste. However, I will try them again and reduce the salt and some chocolate. I also found the cooking time was off and they needed the 30 mins.

    Reply
  • Amy August 10, 2014, 10:44 pm

    Can you use table salt for this recipe?

    Reply
    • Joanne August 11, 2014, 12:06 pm

      Yep! Just keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

      Reply
  • ally August 11, 2014, 7:40 pm

    this recipe is so amazing i really like it :)

    Reply
  • Sarah August 13, 2014, 7:53 am

    These were really good, unfortunately only 3/4 of the mixture made it to the tin!

    Reply
  • Ella August 15, 2014, 7:26 am

    The recipie came out chewy and bubbling! It did not cook thoroughly at all and I only turned to this recipe because I didn’t have ingredients for my own recipie which I will not do again! Did not like in the slightest

    Reply
    • Joanne August 19, 2014, 9:43 am

      HI Ella, Sorry you the brownies didn’t work well for you! We’re not sure what went wrong :(

      Reply
  • Cari August 16, 2014, 10:35 pm

    Came out excellent and I got many compliments. I tried to make a vegan version but they came out too soft and I ended-up burning them.

    Reply
  • kate August 18, 2014, 11:39 pm

    The BEST brownies! I will never use any other brownie recipe again!
    Thank you!

    Reply
  • Alex August 20, 2014, 5:08 pm

    I’ve got my first batch waiting in the oven right now, so I don’t know what they taste like, but it smells delicious. I was just wondering, since I kinda wanna make some for the kids I work with, could these be made with almond flour?

    Reply
  • Amber August 21, 2014, 4:34 pm

    I just made a double batch for my large family and I wasn’t sure how they would turn out. Amazing! I had to bake for 5 extra min. Until middle was cooked but loved the recipe thank you. I also added frosting on top. :)

    Reply
  • Ria August 23, 2014, 2:12 am

    Honestly, this is my favorite brownie recipe ever!! But I only put 3/4 cup of coco powder, I find the brownie is a little too bitter for my taste with the 2 extra tablespoons. I’ll be trying to make this recipe this weekend using flax seed “eggs” instead of real eggs

    Reply
  • Emily August 25, 2014, 12:01 am

    Wow! These brownies were amazing. It was like eating a slice of fudge. I loved how dark and dense they were. :)

    Reply
  • Michelle August 25, 2014, 1:27 pm

    Just a note. A true measure for a cup of flour or cocoa, or comparable dry ingredient, You should always spoon the ingredient into the measuring cup then level it off. When you just scoop or dip into the container of flour and such you are packing the product and it is not a true measure.

    Reply
  • Farheen August 27, 2014, 5:18 pm

    I made these today.. and i have a serious sweet tooth and i thought the sugar amount was perfect, I just reduced the amount of cocoa by 5grams. Great recipe, delicious brownies! I frosted them with chocolate buttercream; added to their yumminess! thanks a lot :)

    Reply
  • Benten24 August 28, 2014, 9:21 pm

    Oh my. These things are dangerous! Just made my first batch, and they will be a staple from now on. The brownies are delicious, perfectly crisp on the outside, and ooey-gooey-fudgy on the inside. It is a winning combination. I did add slightly more sugar (about 1/4 cup), and melted the butter in the microwave before adding it to the sugar/coco/salt mixture. I used Nestle coco powder, and sea salt instead of Kosher. I expected these to be less sweet than other brownies, but I think next time I’ll actually decrease the sugar. They did take about 40 minutes to bake, and I waited rather impatiently, though the result was well worth it. Thank you!

    Reply
  • Deb Ackerman August 28, 2014, 10:36 pm

    I have an aluminum bowl so instead of using the double boiler, I just melt the butter on a low heat until it’s almost melted, then add the sugar, cocoa, salt which then mixes up with a spoon quite well. I also added a tbls of plain greek yogurt and a half tsp of baking powder just to give them a little lift. I like that you use less sugar, my husband thought these were fantastic! Thanks for the recipe, who needs a cook book anymore!

    Reply
  • Deb Ackerman August 28, 2014, 10:37 pm

    Yes I did and they were fantastic!

    Reply
  • Mathew August 29, 2014, 11:44 am

    I was just wondering, Can i use choclate chips instead of nuts or with nuts?

    Reply
    • Joanne October 23, 2014, 12:17 pm

      Sure, adding chocolate chips or nuts would be really nice.

      Reply
  • Ann August 31, 2014, 4:03 am

    Hi, I already made this and it taste good! Just wanna ask the shelf life for this brownies if at room temperature and when stored in refrigerator? Thanks

    Reply
    • Joanne October 23, 2014, 12:16 pm

      We keep ours in the refrigerator for 3 to 4 days. You can also freeze them.

      Reply
  • Susan September 2, 2014, 8:51 am

    These were soooo fudgey and chocolatey. I also did not get a flakey top and they were very flat. I was thinking both were because there is no baking powder in the recipe.
    I did have to leave the batter on the bowl to run to pick my son up at the train. I put the batter in the pan when I got back about 45 min later. I’ll try them again and see.
    I made mine in a Pampered Chef pan that is divided to make individual brownies. Each one popped right out! Of course, I reduced the baking time to about 12 minutes.

    Reply
  • Jovana September 2, 2014, 12:59 pm

    This smells so amazing, i can’t wait to get it out of the oven!
    I have to ask will this work with coconut shavings?
    Thanks a lot, i had so much fun making this with my sister!

    Reply
  • Uap September 3, 2014, 3:42 pm

    Made these several times but the last two batches didnt have the nice crust it’s supposed to have and it’s a little too fudge-y. Any ideas how this happened?

    Reply
    • Joanne October 23, 2014, 12:00 pm

      This is strange, did you change anything in the recipe — specifically the dish or ingredients?

      Reply
  • Gina September 3, 2014, 9:16 pm

    Loved them! They were fudgy in the middle and had that nice candy type top. I do love a rich chocolate flavor, but I felt it was a bit too much the first time I made it. I have a batch in the oven now that I used a little less coco powder in, and actually a little more salt to add to the chocolate flavor. I am experimenting a little too, a dash of fresh ground black pepper, and a spoonful of molasses (only because I needed to use it up). My favorite ginger spice cookies actually have a little black pepper in them, and it is delicious. I have no vanilla, so I decided to go with a spicier flavor. Can’t wait to try them!

    Reply
  • Becca September 4, 2014, 10:39 pm

    Great recipe! I do find it a bit too sweet though so I cut back to 1 cup of sugar and it’s perfect. It won’t let me rate it, but I was going to give 5 stars.

    Reply
  • Pam September 5, 2014, 11:21 am

    I was looking for a special brownie recipe and ran across this one, so I decided to give it a try. I used 1 1/2 cups sugar as I didn’t want them to be too bitter as some suggested. I also chose to melt everything in the microwave and used an electric hand mixer to combine the ingredients. Mine took longer to bake as I live at a higher altitude. They didn’t look quite as light in color or have the flat shiny top pictured here, but they were dense and moist and I would make this recipe again. The recipe is so simple to do!

    Reply
  • mini cheff September 7, 2014, 3:13 am

    I did not get to try the brownies really besides a small piece because I had to sell it….. Got good response’s back so going to make a new Bach today!!

    Reply
  • jen @ one curly fry September 7, 2014, 11:44 am

    I made these and they came out WONDERFUL. I added 1/4 cup more sugar, 1/4 teaspoon of espresso powder, and about 1/4 cup of mini chocolate chips. I baked them for about 12 minutes longer and they are still so fudgy and delicious! This recipe is definitely a keeper!

    Reply
  • Joanna Banana September 8, 2014, 8:17 am

    Excellent homemade brownie recipe. Very fudgy. I doubled the batch and it took about 15 extra minutes to bake.

    Reply
  • audrey September 10, 2014, 7:43 pm

    Omg! HV made these 3 times. Best brownies I ever had! They are suppose to be a Lil bitter but put a Lil more sugar so not as bitter. Awesome!!

    Reply
  • Helen September 11, 2014, 4:58 pm

    I made these last weekend-served them over ice cream and topped with a wonderful caramel sauce (pioneer woman’s, i think). Wow. It was agreed that the brownie was the star…my super picky soon-to-be six year old would not eat the caramel or ice cream with the brownie, but loved the brownie so much that he not only declared them to be his new favorite food, but also requested that I make them for his class as a birthday treat. As I am making them, I am already feeling sorry for the teacher who will reap the after effects of these on 24 5 & 6 year olds! Yum, but yikes!!

    Reply
  • Angela September 14, 2014, 11:26 am

    Hi, sorry to be dense but is the amount of cocoa powder in the recipe 65g in total or is it 65g + 3/4 cup of cocoa powder?
    Thanks

    Reply
    • Joanne September 19, 2014, 2:23 pm

      65 grams in total (we give both American and metric measurements). Sorry for any confusion!

      Reply
  • Victoria September 19, 2014, 11:18 pm

    Has anyone tried using almond flour in place of regular flour?

    Reply
  • Cheranimyl September 22, 2014, 9:48 pm

    I had a serious brownie hankering, and this simple recipe really fit the bill! My only substitution was 1/4 cup brown sugar (combine with 1 cup of granulated). I checked them at 20 minutes, 23, and then pulled them from the oven at 26, the minute the toothpick came out clean. The lack of a crispy top was a little disappointing, and I’m not sure if that was due to my sugar substitution, or perhaps going closer to 11 tbsp of butter than 10 (I eyeballed it), or the strong likelihood that my oven temperature doesn’t match the dial setting, or my frequent check-ins after the 20 minute mark. They were still delicious, tho! I especially like the slight salty taste they have to offset the sweet. THank you for sharing the recipe :)

    Reply
  • Amanda September 25, 2014, 6:44 am

    These are fantastic!!So dense and rich. My husband LOVES them. They’re even more wonderful frozen! I’ve made them twice this week already! shh :)

    Reply
  • Stacey September 26, 2014, 6:00 am

    Thick, dense, chewy and fudgie. These are not a sweet brownie but are delicious. I used it as a base for an icecream cake and it was delicious!

    Reply
  • Taylor O September 29, 2014, 12:43 am

    These are incredible! Second time I’ve made them in a week. :) The first time I followed the recipe exactly and we loved them. This time I added just one extra tablespoon of sugar (perfecto for my taste buds), loooots of walnuts, and I used Penzey’s double-strength vanilla instead of regular. I predict this one is going to be a longtime family favorite!

    Reply
  • Donielle October 1, 2014, 8:50 pm

    These are perfect and the instructions were spot on–write down to the number of strokes to incorporate the flour!

    Reply
  • Heidi October 2, 2014, 11:31 am

    Just found this recipe and tried it. Fantastic! I made them as mini brownie bites in a mini muffin tin, and they turned out pretty close to the description of the originals…gooey on the inside and kinda crispy on the top! They ended up taking about 15-18 minutes to bake. I do agree with another comment that the double-boiler method seems like over-kill. I’ll try just melting the butter in the micro next time. Thanks for the deliciousness!

    Reply
  • Rowan Hannah October 2, 2014, 4:22 pm

    Is it okay to use salted butter?

    Reply
    • Joanne October 3, 2014, 11:10 am

      Yep! You may want to consider reducing the amount of salt called for in the recipe, though.

      Reply
  • Asma Rahmatalla October 5, 2014, 9:34 pm

    I love this recipe but I have a big family so the amount t is too little do you think you could tell me how much ingredients I need if I want to make double the amount (36)?

    Reply
  • Hayley October 5, 2014, 11:25 pm

    Truly the best brownies I’ve ever eaten, and my boyfriend agreed! They’re phenomenal, and incredibly easy to make with very few dishes to clean up after. I’ll never make a different brownie recipe ever again. Just perfect.

    Reply
  • emma October 6, 2014, 1:56 am

    Just made these ! They are in the oven now. mmm yummy

    Reply
  • emma October 6, 2014, 4:38 am

    Best Brownie Recipe simple and easy one pot, so not much to clean up !!! I love these brownies! So so good straight out the oven with ice cream and whipped cream , no need to go out for desert anymore.

    Reply
  • Tanya October 6, 2014, 10:01 am

    Oh my goodness just made these brownies and they are SO good! I used raw cacao powder in place of cocoa and coconut flour instead of normal. I also added a few chucks of dark chocolate instead of nuts ;) super yummy!

    Reply
  • Ash October 7, 2014, 5:50 am

    AWESOME recipe. Easy to make and super delicious.

    Reply
  • Brian October 8, 2014, 1:38 pm

    These brownies are amazing. The last time I made them I folded in about 3/4 – 1 cup of shredded coconut. Best brownies I’ve ever had, let alone made!

    Reply
  • Julia in China October 9, 2014, 7:48 am

    Oh my word, made them today, and they were absolutely delightful! What an easy, well thought out and fast way of making finger-licking brownies. Will be making these again and again for my chocolate loving family.

    Reply
  • Jack October 9, 2014, 6:49 pm

    Love this brownie recipe, I seem to always find myself back here making them again and again..

    Thankyou for the delicious recipe!

    Reply
  • Laurie October 10, 2014, 6:55 pm

    Wow…this is an awesome recipe…It was so easy to make and the brownies are delicious…the only problem I had was it took 40 minutes to bake…not really a problem though…just had to keep my eyes on them and keep checking…Thanks for the great recipe.

    Reply
  • Tia October 11, 2014, 11:28 pm

    Oh My God ! They’re in the oven and the house smells really good ! I’ve made it really thin because I like my brownies that way . Thanks for sharing this amazing recipe ! I have no chocolates in hand but Im craving for Chocolate brownies and then I found your recipe which only requires Cocoa powder . Thanks a lot ! I love it . Lots of love from Malaysia . Thanks again XD Im so happy . You made my day .

    Reply
  • Mary October 12, 2014, 3:01 pm

    Hi Joanne! Thank you so much for this marvelous recipe!! I tried and it came out so well!! I put a lot a cashew nuts as well. Just took it off the oven ;)
    Honestly in my case I thought the mixture was a bit bitter for me, as I prefer it sweet. So I added around 75g more sugar and it tastes splendid!!

    Thank you once again for this GREAT recipe!! All the best :)

    Reply
  • Tim D October 13, 2014, 9:48 am

    This is a great recipe but too fudgy in the middle. Was still a bit greasy in the bottom of the pan after the brownies were removed. Also, these are way chocolatey enough using HALF of the cocoa powder. I’ve made these twice the same way with the same results, so next time I will continue using half the cocoa and maybe 1/4c more flour. I like fudgy brownies but these had a “why isn’t this brownie cooked…” quality about them. I don’t think the recipe is “wrong” I just think little tweaks need to be made to account for regional differences in ingredients, etc. But otherwise they are fantastic. Better than out of the box brownies.

    Reply
  • L Concetta Graves October 13, 2014, 5:30 pm

    As a cookbook author, I have searched for years for a brownie recipe that actually turns out chewy and tasty. I tried your recipe today and much to my delight and that of my loved ones, I can honestly say that this was hands down the best brownie I’ve ever baked. I enjoyed your helpful tips, as well. The freezer cutting tip worked like a charm and I’ll be using this method from now on in my test kitchen. Bravo on a job well done with this delicious recipe!

    Reply
  • CeeCee October 13, 2014, 11:37 pm

    Made this tonight, added 1/4 cup extra sugar (promised Hubby there’d be brownies and didn’t want to chance a bitter brownie), and had to cook for 20 minutes longer than the stated 25 because I couldn’t get a clean toothpick (even after 45 minutes!) I used Penzey’s Dutch-process high fat cocoa. Wow, these are awesome!!! “Better-than-the-box Pantry Brownies”!!! Thank you for sharing!

    Reply
  • Josh October 15, 2014, 1:30 pm

    I don’t typically rate recipes I found online, but these are so unbelievably good I just had to return the favor. So simple and so much better than what you find in a box. A++++

    Reply
  • Kathy October 19, 2014, 7:00 am

    Hi!
    Thank you SO much for this recipe, I tried it with some adjustments (to fit my taste), and honestly, I didn’t expect much. Well, it turned out MINDBLOWING!! The crust was absolutely perfect and the inside was so chewy and SO GOOD!
    This brownie might be my favorite so far! It impressed so many people and was an absolute hit, so I’m forever grateful.

    Thank you so much!
    xx

    Reply
  • Brazen Lee October 25, 2014, 7:38 am

    I apologize if this question has already been answered (I’ve been looking through comments for over 10 mins and didn’t see it). I’m wondering if the pan can be buttered rather than foiled? Have you, or anyone here, tried it this way?

    Reply
    • Joanne October 29, 2014, 12:35 pm

      We always use foil or parchment for easy cleanup, although you should be okay. A tip we’ve found (from Betty Crocker’s website) suggests to only grease the bottom of the pan and not grease the sides of the pan. This is so the brownies rise properly.

      Reply
  • Cam October 25, 2014, 12:14 pm

    Your recipe was amazing. I’ve been looking for a bitter sweet brownies recipe. This will be my to go brownies recipe and it’s so easy to make.

    Reply
  • Tharana October 25, 2014, 1:47 pm

    This is the best brownies ive ever made! Made these quiet a few times now and they sure disappear by the end of the day

    Reply
  • Elizabeth October 29, 2014, 2:34 pm

    OMG, these are fantastic just as they are.. This is my new fav brownie recipe

    Reply
  • Emily November 10, 2014, 12:27 am

    These are awesome

    Reply
  • Bilasan November 12, 2014, 7:35 am

    Best brownie recipe ever!!
    I’m usually skeptical of brownie recipes, since I have never been able to achieve the crispy top and fudgy center before. But these were a hit, and were gone in a blink of an eye!
    I’m going to try doubling the recipe so I can put it in a 13×9 baking pan!
    Thanks a million!! :)

    Reply
  • Mins43 November 13, 2014, 8:20 am

    Hi,

    I ve made this 4 times so far. The flavors are spot on but they turn out very hard …esp the top…any fixes?

    Reply
    • Joanne November 26, 2014, 3:06 pm

      Try taking the brownies out of the oven a little earlier next time. The brownies continue to cook a little as they cool.

      Reply
  • Sara November 14, 2014, 8:11 am

    Out of curiosity… I have a few packs of chocolate cream cheese I’m looking for an excuse to use. Anyone have any success mixing cream cheese into this recipe?

    Reply
  • Victoria November 16, 2014, 3:30 am

    I love this recipe and recently got asked to do some gluten free baking so I replaced the flour with GF flour and reduced the quantity to 60g due to the GF flour being more absorbent than normal flour and they were just as amazing! I’ve also added chunks of dark, milk (semi sweet) and white chocolate at times for a chocolate overload. This is such a great recipe that I will always use.

    Thank you.

    I forgot to add that I also find it needs longer in my oven especially when adding chocolate chunks.

    Reply
  • Jessica November 17, 2014, 7:41 pm

    I have a question do we HAVE TO use granulated sugar?

    Reply
    • Joanne November 26, 2014, 2:55 pm

      Some of our readers have tried brown sugar with success.

      Reply
  • ginny November 21, 2014, 10:02 am

    I made a version of this recipe in which you brown the butter, then mix in the sugar while the butter is still very hot. I’ve had no luck in the past, trying many times with a few different recipes and techniques, to get the shiny flaky top on brownies. I finally got it, and here are the things I did that I believe helped. First, use caster or superfine sugar. Or use a food processor to make your regular granulated sugar finer grained. Next, mix the sugar with hot butter, very well, to help melt some of the sugar. After adding in the cocoa, salt, and extract, mix in eggs one at a time, beating very well between additions. After adding last egg, really beat the batter well, until it’s very thick, shiny, smooth, and homogeneous. Only then should you add the flour. Preheat your oven and use an oven thermometer to make sure you are using the right temperature. Move the oven rack to the lower third of the oven. Finally after mixing in the flour, don’t let the batter sit too long, get it into the pan and bake immediately. Next batch I will add about 1/8 tsp. of baking soda (I use natural cocoa, which is acidic) to get just a bit of lift and crumb texture.

    Reply
  • Emily November 22, 2014, 9:33 pm

    I have made these brownies several times, and my family LOVES them!! They are low in sugar and big on chocolaty taste. If you Love dark chocolate, you will love these brownies. I also put a light dusting of powered sugar over the top just to make them look pretty. Thanks again for sharing it!

    Reply
  • Kate November 28, 2014, 1:57 pm

    I doubled the recipe, to fit a Standard european baking pan (35 to 45 cm) and they look already georgous in the oven. Will monitor closely for “readiness”, as i think it spreads thinner as in the recipe and will tell about the outcome!

    Making of was quite easy, and due to my nutallergy I added a little chopped chocolate instead of almonds/walnuts. And as christmas season starts, added a spice mixture (cinnamon, cardamom, nutmeg, vanilla) and a splash of whiskey :)).

    Reply
  • ginny November 29, 2014, 4:43 pm

    Reporting back, I followed this very similar recipe wit a few minor tweaks: http://lifemadesimplebakes.com/2014/06/thick-chewy-better-boxed-brownies/#comment-150920
    They came out perfect for me. Less dense, but still super chocolaty and with more of a slight crumb, but not crossing over to being cakey. Perfect brownie.

    Reply
  • janetella December 2, 2014, 5:15 am

    I just made these brownies and it’s awesome!! My whole family loved it! Thank you so much for this!

    Reply
  • CrescendoughCakes December 2, 2014, 11:27 am

    I’m a professional pastry cook by trade, so believe you me, I know a great recipe when I come across one, and this one is a true keeper! ;)

    This is my ideal brownie; fudgy, chewy, crisp crust just absolutely to die for. Reading the comments, I am quite confused as to what went wrong for some people, as it is an easy, straightforward recipe. All recipe ingredients, oven temps, etc are mentioned in the post and followed as written, this recipe bakes up perfectly.

    I did too, however, find the double-boiler method unnecessary so I just melted the butter in the microwave and then did a standard “creaming method” in my standmixer:

    Paddle melted butter and sugar on medium speed until well combined. In a separate bowl, combine the eggs and vanilla. Turn mixer to low speed and trickle in the eggs. Add the dry and mix on low speed until just combined, occasionally scraping the bowl down with a rubber spatula. Add nuts, choco chips etc if desired, and give it one last quick mix. Spread batter into a well-greased 8″ pan and bake at 325 for 30-40 mins or until a toothpick comes out semi-clean, as the recipe states. Brownies turned out just great this way.

    To anyone having issues with this recipe, read the recipe carefully. Check you have all of the required ingredients, the correct quantities, don’t use liquid measuring cups for dry ingredients and vise versa, etc anyone who loves baking but has a hard time with it, I suggest converting yourself into someone who does recipes by weight instead of cup/TBSP. cups and TBSP are not always accurate as everyone’s scoop could be different, depending on how tightly packed the cup is, is it heaping or leveled off, etc. with a scale, 125g of flour, is 125g of flour. Period.

    Happy baking everyone!!

    Reply
  • sara December 4, 2014, 1:06 pm

    awesome

    Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:  

Previous Post: Next Post: