Fudgy Brownie Recipe

Have you ever fallen in love with something all over again? We did and this brownie recipe made it happen. These rich, chocolate 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.

How to Make Brownies from Scratch -  Easy Brownie Recipe

Blondies RecipeYou May Also Like: These No-Fail Blondies are extra delicious and taste like deep, rich buttery caramel. They are just as easy, if not easier than this recipe!

Brownie in a Mug RecipeOr, if you need a quick fix, try making our 5-Minute Brownie in a mug with coconut oil (or butter), brown sugar and if you like it, a splash of coffee!

Better Than The Box Homemade Brownie 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.

How to Make Brownies from Scratch

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.

How to Make Brownies from Scratch

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

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4.7 from 306 reviews
Easy, Fudgy Cocoa 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)
  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 accommodate.

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.

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806 comments… Leave a Comment

  • Bronson November 23, 2015, 4:36 pm

    i just made the whole office crazy with these brownies. Thanks for the recipe!

  • Alyssa November 12, 2015, 5:58 am

    Hi! I’ve made this recipe for a year now. It got the chocolaty but no too sweet taste that i want. I received a lot of flattering comments from my relatives and friends. It’s always a hit. They even began to order these delectable brownies from me. Thank you very much for sharing this recipe!!

    PS. I used coconut oil instead of unsalted butter and it was only then thah i got that shiny crinkly top. Again, THank you so much!

  • Sophia November 11, 2015, 11:10 am

    i made these brownies a few nights ago and they were everything i hoped they would be! when i think of what a brownie should be- this is it! super gooey and fudgy. they’re also super easy to make, which means i can get to the eating part faster! thank you so much for sharing this recipe- now i’ll try those blondies…

  • Alen Ann November 4, 2015, 9:00 am

    It’s very rare that the recipes I search up online turn out successful. Customized this recipe a wee bit by decreasing the amount of cocoa to suit my taste. Loved the outcome! This is one recipe I will bookmark for the future :) Looking forward to trying out other recipes on this site.

  • Diana November 1, 2015, 7:41 am

    Easiest brownies that have never failed me! Loved it!

  • Shirin October 29, 2015, 1:11 am

    This is the first ever thing I baked. They came out great!!!!!!!!!!!!!! I’m motivated to bake more. Thank you :)

  • Egle October 27, 2015, 4:44 pm

    It tastes like heaven! 😉 Recommend 100%

  • Sarah October 24, 2015, 9:30 am

    Hello there,
    I am currently baking these now and are from the UK so I have adapted this recipe accordingly.
    I have also substituted items that are not available or those that I do not have in my cupboards and all looks well so far!
    I will follow up once they are out of the oven, and cooled! :)

  • Carwin Byington October 22, 2015, 1:14 pm

    Real tasty and fudgy! I used pastry flour instead of all-purpose and cooked an additional 10 minutes. YUM!

  • Jessica S October 10, 2015, 7:45 pm

    I tend to like very, VERY chocolatey brownies that aren’t very sweet, therefore this recipe is perfect with ONE alteration: I use Hershey special dark cocoa powder! Dangerously delish!

  • Rosemary October 10, 2015, 4:33 am

    I have made these brownies so many times and never thought to leave a review until tonight…currently have a double batch baking, because they are highly requested by my husband’s friends who we will be seeing tomorrow.

    So many compliments about these brownies – and I love how the ingredients are just things you would usually have in your pantry!

    To save time and hassle, I always microwave the butter until it’s almost all melted then give it a stir to complete that process.

    Can’t rate these brownies enough – they come out perfect every time, and I find they need about 35min in the oven as opposed to the 20-25 :)

  • Sabrina October 6, 2015, 3:20 am

    Hi! I’m pretty much new to baking and planning to make this for my man in his birthday. Just wondering, can this be made in a round pan and which size would be apt? Thanks a ton! :)

    • Joanne October 6, 2015, 2:46 pm

      Hi Sabrina, Yes … an 8 or 9-inch cake pan would be fine.

  • DEBBIE October 4, 2015, 4:22 pm

    These brownies are the best. I will never ever make box ones again.

  • kelly September 28, 2015, 6:10 pm

    Just made them turned out AWESOME!!!

  • Stephanie September 27, 2015, 5:07 am

    Fantastic recipe! Works every time. Thank you!

  • Ju Wei Yong September 23, 2015, 5:19 am

    Not only am I in love with the brownies, I’m in love with your website. Just love it. Keep up the good work guys 😀

  • Emily September 10, 2015, 12:38 pm

    These are the best brownies I have ever had! I reduce the white sugar to 1 cup and add ½ cup of brown sugar to make them a little more “sweet” and a little less “bitter”. Instead of melting the butter in the water bath, I just put all the ingredients in an oven safe bowl and pop it in the oven while it is preheating. Accomplishes the same goal with less splashing.

  • Fran September 4, 2015, 10:37 pm

    I’ve made these twice in two weeks…uh oh! They are excellent! Based on other comments, I did add 1/4c more sugar and walnuts; they were just right for us. They are so chocolaty and rich, I didn’t even do my usual ice cream on top.
    That said, I will mention that the first time I had to bake them for about 33 minutes and still got the moist chewiness. Today, I had to bake them about 38 minutes and had the same good results. Baking takes patience because so many variables can sometimes affect your end result. This is a very good and easy recipe.
    Tip: If you like warm brownies, let them cool for about 8 minutes, then use a plastic knife to cut one or two out. They will come out without crumbling. Then cool and cut the rest later. The brownie won’t stick to the plastic. :-)

  • Rajee M. August 28, 2015, 5:21 pm

    The recipe is absolutely amazing! I added crushed malteasers & kitkat as well; it tasted heavenly & was an instant hit. 😀

  • Monica August 27, 2015, 3:26 am

    What difference does the heating of the batter make? Does it affect the outcome of the brownies?

  • Julia August 26, 2015, 8:29 pm

    My family and I loved these brownies! They came out a little thin because I didn’t have the right size pan, but they were super chewy and they taste absolutely amazing with whipped cream! I suggest adding a half cup of chocolate chips to the batter before you pour it into the pan. It makes the brownies a little sweeter without having to add the extra sugar.

  • Kim August 19, 2015, 5:45 pm

    the first time i made your brownies, omg they were amazing!! probably the best i’ve ever tasted or made so no complaints here. i made them again today and i only had one egg! so i tried using peanut butter as a substitute which i learned on pinterest and they’re quite hard and don’t taste as chocolatey…

    so idk, psa to anyone who wants to use peanut butter instead of eggs, DON’T haha

    thanks so much for your recipe, i earned brownie points, wink wink.

  • Heather Sellers August 17, 2015, 10:42 pm

    We tried your brownies tonight and love them! My husband tried them and then said “These are the best brownies I have ever had!” Easy to make and so yummy!

  • Alice August 17, 2015, 8:25 pm

    These brownies we’re simply delicious. Thank you for the amazing recipe. I’m sure i’ll make these again soon.

  • Kelly August 17, 2015, 10:06 am

    My husband and I LOVED this recipe! We were looking for a basic, good quality fudgy brownie recipe…and we found it from this recipe. A quick Google search turned up a few options, and boy, am I glad I decided to go with this one!

    I made the recipe as-is and we loved that you can still taste the chocolate without being overly sweet like some brownie recipes. We may, however, add a bit more sugar next time to offset just a bit of the bitterness.

    The only two things we did different was: 1) baked it for about 35 minutes total and 2) added some pistachios to a quarter of the brownies as a topping. We are yet to try that part, but I’ll be happy to update on here once we do! I also have a food blog that I may mention this recipe on once I make it more of my own (while giving full credit to you guys, of course!).

    These would also be delightful with chocolate chips mixed into the batter, I’m sure. This is definitely a keeper as far as brownie recipes are concerned — what a great base to work with for fudgy, no-fuss brownies!

    Looking forward to seeing what other recipes are on your site — it looks great and I love the easy-to-follow videos. :-)

  • Linda Sim August 12, 2015, 10:18 pm

    This is now my go to recipe for a chocolate fix, or for when I am asked to bring something to share for morning tea. Delicious, easy, and perfect every time. A big thank you?

  • Eunice Ann August 12, 2015, 9:37 pm

    Absolutely the best brownie recipe! Baked them 4 times already within a month and had rave reviews! Thank you soooo much!

  • Dave August 11, 2015, 5:37 am

    Best brownies ever need about 10 minutes more cooking but I don’t mind waiting as the result was amazing.

  • Johnny August 10, 2015, 2:18 pm

    I make these all the time & they’re awesome. The only thing different I do is add a little more sugar & Skor bits to the mix, then cook an extra 10 mins.

  • Mel August 8, 2015, 4:45 am

    These are great! The first brownie recipe of many that I’ve tried that produces truly fudgy, chocolaty brownies. They are best eaten warm as they harden up a little once they cool (unsure if that was because of something I did) but are still chewy and delicious. I’ll probably never use any other recipe other than this one. My search is finally over!

  • Dilla August 5, 2015, 6:24 am

    Made brownies for the first time today using your recipe and the tastewas great! I wish the surface came out more crackly though, mine just looked really moist. Any advice on that?

  • Lyz August 1, 2015, 11:43 pm

    I haven’t tried them yet, but I’m looking forward to it. Chewy slightly bitter chocolate brownies? What could go wrong?
    Well… I switched out the butter for coconut oil (we have a lot extra so I figured I could use it), and in the research I did, people said it was supposed to be 1 to 1 replacement. Well… I think maybe one or two less tablespoons of coconut oil might be good because I’ve had to drain off excess oil twice. It’s been nearly 40 minutes and they still aren’t quite done, but they don’t look burned. This is both a heads up and looking for advice…

  • Sarah July 31, 2015, 3:08 pm

    Made these with rice flower instead of all purpose. Also used 95g of unsalted butter and 50 of coconut oil. Everything else was the same. They turned out amazing.shiny fudgy and chewy. Baked them for 25 minutes in 165 fan oven. Perfect. Nicest brownies I’ve ever made! Thank you!!

  • Evil Olive July 23, 2015, 8:47 am

    I’ve made these several times now, and they always turn out great! First time I made the plain version, which is really fabulous, other times I’ve added dark or white chocolate chips, with equally fantastic results. And thank you so much for including metric weight measurements, we don’t do ounces or cups here in Sweden . Sure, you can convert, but it’s much less hassle this way.

  • Jared July 7, 2015, 9:00 pm

    I made the brownie today and they were amazing! Thank you so much for the wonderful recipe. However mine doesn’t have a crinkly top like yours and i would really like to know why! i replaced the flour with self-raising flour and it tasted as good but i wonder would that be the cause of it?
    Thank you once again!!

    • Joanne August 10, 2015, 2:06 pm

      Changing the flour could have affected things — self-rising flour has baking powder and a little salt mixed in. Glad you enjoyed the brownies, though!!

  • Bree July 7, 2015, 11:57 am

    Wow, these are the first brownies I’ve ever made that actually turned out moist and fudgy and delicious. Usually, I end up with something cakey, but this recipe is PERFECTION. My new go-to brownie recipe.

  • Sarah July 6, 2015, 7:55 pm

    I’ve made these in the past and they’re my favourite brownie recipe! I recently was gifted several varieties of protein powders, and decided to use hemp protein powder instead of the flour in this recipe, and added an extra two teaspoons of cocoa powder and a two teaspoons of maple syrup. They’re AMAZING! So much more dense, moist, and less-cakey! Brownies for life! 😀

  • Diana July 5, 2015, 12:45 am

    Worked like magic!

  • avadkl July 4, 2015, 4:22 pm

    Really good recipe for those who like really dense, fudge-y, rich, decadent brownies! Most recipes I find are too cake-like, which can be good but just isn’t a real brownie to me. So thanks!

    I used wax paper and did have some issues with the paper sticking to the brownies, so I’d use something else next time – foil or parchment. otherwise easy-peasy.

  • Kelly July 3, 2015, 12:11 pm

    This recipe has become an instant family favorite. I make it all the time for family occasions and people cannot get enough. I find that the natural cocoa powder has worked best for that rich and darker taste. Thanks for sharing this wonderful recipe!

  • Cansho June 29, 2015, 9:16 am

    Hello yes so I have used this recipe for a while now and id like to thank you bc theyre SO GOOD!! Maybe not for everyone (not for the ones that dont like bitter-desserts at least)
    I always add 1/4 of a cup of milk and 3 teaspoons of coffee DELICIOUS also i always try to add some homemade manjar blanco (type of caramel) and maybe icecream if its extra special

  • Michelle June 22, 2015, 8:41 pm

    These were seriously amazing! Perfect just as the recipe described. I will definitely be making these again!!

  • Simcha June 18, 2015, 1:28 am

    I have been searching for brownies like these for years! Thank you for this fabulous recipe. I use whole wheat flour instead of AP, and it works great.

  • zuhar regal June 16, 2015, 6:56 am

    i really love brownies and i love this recipe,can i put it in the fridge to make it more chewy?

    • Joanne June 17, 2015, 3:34 pm

      Yes, definitely. The brownies are great chilled.

  • Hannah June 14, 2015, 10:08 pm

    Delicious brownies! Can the all purpose flour be substituted with gluten free flour? Just wondering 😀

    • Joanne June 17, 2015, 3:36 pm

      Hi Hannah, we have never tried this, but I believe other commenters have had success. If you try it, we’d love to hear how it goes :)

      • Hannah October 26, 2015, 1:39 am

        I tried the recipe gluten free all purpose flour today; it turned out fabulous! Thanks for the recipe! :)

  • Lexi June 14, 2015, 1:34 pm

    I have this recipe stored in my memory and all of my electronic devices. It’s sumptuously scrumptious…the brownies are moist, fudgy and deviously chocolatey. It’s really easy, takes very little time to prep & bake and the whole family fight over them! I’ve even used gluten free flour and they came out just as nice!

    Highly recommended:)

  • Suri June 11, 2015, 2:50 pm

    I need help!! Can someone help me. I don’t really know how measure for pan 10×10. I really need the accurate measurements because im selling this for school day. Im selling by tray 8×8 and 10×10. I made last time and double the ingredients and it come out to thick . Thank you so much

    • Joanne June 12, 2015, 11:26 am

      Hi Suri, If doubling didn’t work, try making 1 plus 1/2 of the recipe we share. Hope that helps!

  • Allison June 9, 2015, 10:03 pm

    Surely these bake times are incorrect? 20 minutes at 325 will barely set the batter.

    Closer to 45-50 minutes in my (very accurate) oven.

    Excellent recipe, nonetheless- raves from my family.

    • Joanne June 12, 2015, 11:27 am

      Hi Allison, the bake times are correct in the recipe. A few extra minutes extra may be needed depending on your oven/pan, but doubling the time should not be necessary.

  • Ramya Githanjali June 9, 2015, 3:41 am

    WOW!! Simply Amazing!!! iv never tasted such sinful brownie!!! iv had brownies in the best places but never had one like this!! thank you!!!!

  • Mary June 3, 2015, 1:38 am

    Wow. I made the recipe exactly as it said, and my batter was more on the thin side than thick. I’ve never tasted a brownie like this! So sinful tasting to me, and delicious. I’m not a fan of cake like brownies so I’m saving this recipe. It was like eating fudge. Loved them, thank you so much. I may never use bar chocolate again. Easy easy, great recipe. Next time I’m adding a few chocolate chips and nuts, and ice cream to top it off. YUM!

  • Ally June 2, 2015, 6:14 am

    when making the batter i was surprised with how much butter was in it so i only put about 7 tables spoons in still turned out fine. lovely and chewy

  • Linda June 1, 2015, 4:16 pm

    I made mine and it was very thick, but is it supposed to have a thick layer of butter on top? I used coconut oil in place of the butter, maybe that’s why? They are baking right now and I hope they turn out OK.

  • sknyc May 31, 2015, 5:38 pm

    I always make homemade brownies with cocoa powder, so that was no surprise. I once made these with a friend, and they were DIVINE. I’ve been using this recipe for a year now, except that each time the brownies turn out a little cakey and not as fudgey. Could it be because I skip the step where I combine the ingredients OVER a heated saucepan? Thanks!

    • Joanne June 2, 2015, 9:41 am

      It’s possible. Lots have had success with the microwave method, and we’ve even done it a few times ourselves. I do think, though, that going with the slightly longer, over-the-water method generates the best results.

  • Mew May 31, 2015, 1:56 am

    Hey don’t get me wrong here, I actulally loved the recipe, my only question though, why is my brownie top not shiny like yours!?!? And why is it that when I poured the bronie mix down it was like a putty and all came down? Think I made it too think this time because it appeared too thin at first, but its very rich so I guess thin is good. Thank you for sharing!!

  • Laurenne May 24, 2015, 8:59 pm

    I just made these for a party and they were very well received. I would suggest letting the butter melt before adding the sugar/cocoa powder/salt. Mine took a lot longer since the butter wasn’t always directly on the heat. It’ll go faster this way.

    I used self rising flour (since that’s all I had) and the brownies turned out really well and just as fudgy as I would expect. I also added cinnamon, chile powder, chipotle powder, and cayenne pepper to make them more of a spicy mexican chocolate brownie for my taco party. Those flavors pair very well!

  • Hannah May 21, 2015, 8:54 am

    I found these brownies quite disappointing: not fudgey and no shiny top!

  • Sally Johns May 18, 2015, 12:39 am

    Hey, I love this recipe and have used it often. Recently I have become gluten intolerant and exchanged the all purpose flour with chestnut flour, I have used coconut sugar and a little honey. They are still fab and don’t last long in my house.
    Thanks for the recipe.
    Sally x

  • Judit May 17, 2015, 7:16 am

    My 14 year old son baked these with a friend for a girl’s birthday. They further simplified the recipe: combined the sugar, salt, cocoa powder, vanilla powder and flour in a large bowl (they actually tripled all the ingredients), melted the butter in the microwave and poured it in the bowl, stirred a little, then added all the eggs (+ one more, just in case) at once and stirred the mixture with a wooden spoon until it was smooth (about 2 minutes). Baked for 25 minutes at 160 Celsius. The tripled amount yielded two large trays (the oven’s own trays) and the brownies turned out simply perfect. Thank you so much for this amazing recipe :)

  • Blyda May 14, 2015, 5:02 pm

    This recipe is great! Spread some cream cheese icing over it and top with toasted coconut! Yum!

  • Hannah May 10, 2015, 9:47 am

    Theese are really good! me and my sister loved making them and now the whole family has something sweet to eat! thanks for sharing the recipe its made my day x

  • Sisan May 9, 2015, 4:46 am

    I made these and i don’t know if I like them or not! I keep eating them trying to figure out what is odd. I think its too bitter. And I read the bitter part after I already mixed n put in pan! I like texture but, yeah too bitter.

  • Sophie May 2, 2015, 12:18 pm

    This turned out awesome! Thanks for the lovely recipe. My baking forays always turned out to be disasters but not this one – it was all sorts of fudgy rich chocolatey and absolutely delish! I did have to bake it for 15 min more to get it to be cooked through properly though. Well worth the wait.

  • Alka April 29, 2015, 11:46 pm

    I wanted to bake some of these for my son’s school to donate for Nepal earthquake fund. I was nervous for I wanted a recipe to work the first time. And yes they did just that. I haven’t tasted them but I increased the sugar 2 table spoon more. They looked awesome and smelled perfect…. Thanks for the recipe.. So simple and yet so good…

  • ruth April 29, 2015, 6:24 am

    Hey, I’m making these right at this moment and after 30 minutes they are still way too batter-y! It does taste good though…

    • Joanne April 29, 2015, 10:36 am

      Hi Ruth, It’s possible your oven runs a little cool (lots of ovens do). You could try increasing your oven temperature a little next time.

  • Carly April 28, 2015, 12:38 pm

    Absolutely fabulous brownies!! I made these yesterday, and it was exactly the kind of brownie I love. Very chewy and fudgy inside, surrounded by a firmer crust. I followed the recipe exactly, except that I did need 35 minutes baking time. The batter was indeed VERY thick, when I spooned it into the baking dish, it was more like putty! But it made for dense, delicious brownies. They are very dark, so if you prefer milk or sweet chocolate, you probably won’t like them. For me, though, the mixture is perfect. The most difficult part is waiting for them to cool! The smell of that chocolatey goodness was almost unbearable! I will be using this recipe from now on!

  • sarha April 28, 2015, 12:29 am

    this is my first time trying this I love the taste of the batter hope it turns out,,, will let ya know once its done

  • Kevin April 27, 2015, 11:27 am

    This is the best recipe i have found online yet. they turned out just how i like them. the crispy sugar bloom on top and the moist chewy and fudgieness was great. way better than the box. I used the Hershey’s special dark cocoa powder because i love dark chocolate. i also used a 1/4 sheet pan because i didn’t have the right size pan. they came out perfect. next time i will double the recipe for the 1/4 sheet pan.

  • Laura Deneve April 25, 2015, 7:15 pm

    I add a little bit of honey and they were amazing.

  • Carissa April 24, 2015, 10:22 pm

    I added the water instead of boiling it under a bowl, but it still tasted great!

  • Larissa April 24, 2015, 11:19 am

    Hi guys. I’ve done this recipe before and it turned out amazing. Then I did again and it didn’t work. I live in Brazil and I use the metric system. I tried converting the measurements you guys used (US system) into the metric system on an online converter and the gram units were very differente from what you posted.

    For example, for the sugar you said 1 1/4 cup of granulated sugar and that it was 250g. But the online converter tells me that 1 1/4 cup is actually 200g.

    What do I do?????

    • Joanne August 10, 2015, 11:46 am

      Hi Larissa, 1 cup of sugar in our kitchen weighs 200 grams. So, 1 1/4 cups would be 250 grams. Online conversions can be helpful, but are often incorrect. We have actually weighed the sugar and made the recipe with the amount of grams called for in the recipe.

  • OwLee April 23, 2015, 11:32 pm

    Wow! Thank you for sharing this recipe! It’s perfection! I doubled the recipe to make a larger pan for my family. In lieu of the stove top method of combining the chocolate base, I instead layered the butter, sugar, cocoa, and salt in a glass/microwavable bowl and heated it in the microwave and paused it to stir every minute, for 3-4 minutes until mixed.(looked grainy and had little lumps) I also used 1/2 cup of white all purpose flour and 1/2 cup of 100% whole wheat flour. They look exactly like they came from a box and taste even better. I also used Nestle Cocoa powder and also I used a greased (with canola oil spray) 13×9 glass pan in lieu of the parchment paper method. I ended up having to add around 13 minutes to the highest recommended time of 25 minutes and checked every 5 minutea after 25 minutes passed, with a fork to confirm the corrwct consistancy. I got the brownies out when just the bottom 1/4 in. of the fork came out slightly chocolaty. Hope this helps!

  • sam I Am April 16, 2015, 6:56 pm

    Simple Recipe ! I did not have unsalted butter only salted butter so I did not add the additional salt and the brownies still came out wonderful. I did have to bake mine a few more minutes. But overall the recipe is great.

  • Nina April 15, 2015, 12:24 pm

    I just removed mine from the oven. They smell delicious!

    I have to say I got a different recipe for fudge brownies I always use, but when I forgot to buy chocolate (I know) I searched for a recipe which uses cocoa and found this one. The batter was unusually thick, but it tasted very chocolaty and not too sweet.
    In Germany we don’t like it too sweet, so when I use american recipes (which I love) I always take a lot less sugar (sometimes like half the amount!) :)

    To the ones who needed 10 more minutes to bake: did you possibly use a glass pan? ^^ Could be an explanation…

    Okay, gotta go and try my brownies 😉 …mmmmmmmhhhh
    Best regards from Germany!

  • keithy April 15, 2015, 10:39 am

    I was looking for a recipe to use up my cocoa powder which has been sitting unused in my cupboard for several years. What attracted me to this brownie recipe was that no chocolate was required. I’m pleased to say that the cake turned out great (I used my sponge tin). I really like the sensation of biting through the crunchy top followed by the soft, partly-fudgy inside. It would be great if somehow the bottom of the cake was as crunchy as the top.
    Other people have commented that their batter was too thick. My final batter mix looked exactly like melted chocolate. Perhaps they didn’t have their butter fully melted?
    Thanks for the recipe.

  • Lauren April 14, 2015, 6:17 am

    These are amazing I am in love! Might have to make some more!

  • Gina April 8, 2015, 10:45 am

    I’m very satisfied with the brownies! Thank you so much for this amazing recipe – it is fairly simple and quick! I did cut down on the sugar to about 180g (we tend to avoid eating too sweet) and it worked perfectly fine, tastes just right. I’m definitely sharing this recipe with my friends :)

  • shannon April 7, 2015, 1:31 am

    These are the best brownies I’ve ever had! Thank you!!

    Made these for my parents and they are doubled over in chocolate heaven!!!

    Came out PERFECT!

    I used1/4 cup less sugar because I don’t like things too sweet. I sprinkled powdered sugar over them with whipped cream and its sooooo yummy!

  • jean redner April 1, 2015, 12:10 pm

    Can I use splenda instead of sugar?

    • Joanne April 1, 2015, 12:24 pm

      Hi Jean, We have never tried using Splenda in this recipe and really are not sure how it would turn out. The sugar adds moisture as well as sweetness. If you do give it a try, we would love to find out how it went.

  • Felix H. March 29, 2015, 5:45 am

    Woooooow… This is my first attempt at making brownies from scratch, and I’m very satisfied. This recipe was fairly simple, and I was surprised to find every ingredient in my house. I was even able to get 18 pieces because I have a brownie pan with an 18-piece divider. I’m not much of a brownie fan, let alone a fudge brownie fan, but I would kill to have some sweet ice cream to compliment the bitter-sweetness of the warm brownie I’m eating. I would definitely use this recipe again… Well I finished my brownie so time to get another piece. Thank You! 5 Stars!

  • Steph March 27, 2015, 10:32 pm

    This recipe is the best brownie recipe I’ve ever made. Quick, easy and super delicious. Love, love, love. like others, I just microwaved the butter and mixed with the sugar etc. Alot faster and no issues.

  • Terry A. March 22, 2015, 7:12 pm

    I had been on the hunt for years! for the perfect fudgey brownie recipe when I found this one last year. Perfect every time. I lost my print out in my recipe pile when I went to make them a couple of weeks ago, so I came back to get it again. While here, I read some of the comments and thought I’d try the melting the butter in the microwave ‘short cut’. To my surprise it turned out a whole different critter and I really didn’t care for what I got. Yesterday, I went back to the low and slow double broiler method and again found the brownies I had fallen in love with. I don’t know if it’s the heat that helps blend/melt the butter/sugar/cocoa together better or what, but I won’t ever take the short cut again!

    • Joanne March 23, 2015, 12:54 pm

      Hi Terry, Thanks for sharing your results after trying the microwave. Whenever we make it at home, we usually stick to the stovetop method, too.

    • JenniMae August 19, 2015, 1:11 am

      These are amazing ! Please dont ever microwave your food it is the worst thing you can do to food…. for it completely changes it!
      Thank you for this awesome recipe!!!!

  • Maya March 20, 2015, 1:03 am

    I really loved how easy this recipe was — and how delicious the outcome. I’m blogging about it as a result – to inspire many non-bakers out there to step out in faith! Thank you Inspired Taste duo!

  • Angelica March 17, 2015, 5:16 pm

    Well, I like it a little bitter. I just had a rough time looking for unsweetened cocoa at our local grocery stores. Tried this last week, but I wasn’t able to achieve that “crisp top”. But it still tasted good. I’ll try this again today!

  • Melsioga March 16, 2015, 7:00 pm

    I made a slightly modified version of this recipe. I used Trader Joe’s baking cocoa powder and whole wheat flour. I added 1/2 tsp of instant coffee with the egg, and a handful of chocolate chips right before baking. I baked them for a total of 40 minutes. They came out amazing! Crisp edges, gooey in the middle, and the coffee added a rich complexity that worked really well with the cocoa. Definitely bookmarking this.

  • Judy Morgan March 15, 2015, 9:55 pm

    Love your brownie recipe. I wanted to find a homemade brownie recipe after looking around on the web I’m so glad I tried this one. I love the simplicity of it & it’s so much better than the box ones. I made it with 1/2 cup of extra dark cocoa & 1/4 of regular cocoa & it was super rich. I will be making this again for sure!!


  • Eric March 14, 2015, 5:34 pm

    I substituted coconut oil for butter, multiplied the recipe X 1.5, and added some time because I only had a 9 X 12 pan. Wowie Kazowie, delicious! Bye bye Betty Crocker! Thanks much!

  • Backer112233 March 14, 2015, 6:19 am

    can you make them with self raising flower

    • Joanne March 17, 2015, 10:58 am

      You can try it. Self rising flour is made up of some salt, baking powder and flour. The brownies will work well, but they might be a little more cake-like than fudgy since you are technically adding baking powder with the use of self rising flour (The original recipe does not call for baking powder).

  • Sanjana March 13, 2015, 9:38 pm

    What works for me is to add a little bit of milk to reduce the thickness of batter and dryness. Brownie batter looks gorgeous so far! It smells heavenly, too.

  • Elizabeth March 12, 2015, 6:34 am

    The best brownies I have ever had. What makes them even better is how easy they are to make and how minimal ingredients are used. I also always have these ingredients in my kitchen. It just doesn’t get any better.
    Thank you!!!!!

  • cupcake March 11, 2015, 1:02 am

    Didn’t come out cooked. I added peanut butter. They were yummy.. But I put in oven 3 more times for 10 minutes .. And freezer…. I’d say increase the temp on oven maybe 350 or 375.. I’m now going to try the toaster oven..

    Great recipe, just not all the way cooked.. maybe it’s my own, maybe they’re supposed to be refrigerated after baked.. don’t know, but all I know is they were almost completely raw inside even after cooling.. But I still ate them they taste great.

  • Frank March 7, 2015, 3:59 pm

    It was great! I altered the recipe just a little. We reduced the cocoa powder to 2/3 cup and 1 tablespoon and added two tablespoons of flour. They turned out great. At first they fell apart and did not cut easily but after a day they cut perfectly. They were one of the best brownies I’ve ever eaten!!

  • Dalila March 3, 2015, 5:36 am

    By far the best brownies!

  • Becca March 3, 2015, 1:20 am

    These are great! I’ve made them a few times and they always turn out. I do decrease the sugar to just one cup though. I know these are bittersweet but after making it according to the recipe I decided I needed just a bit less sugar :)

  • ELIANA February 28, 2015, 9:06 pm

    yummy, these are the best brownies I have ever had so I say yummy yummy yummy!!!!

  • Tucsonsue February 28, 2015, 12:01 am

    Excellent! Thank you. Used same ingredients, but melted the butter in the microwave and mixed by hand. Perfect. Not too sweet, but definitely rich. easy, easy!

  • Eliza February 27, 2015, 11:07 pm

    These were great! I reduced the sugar by 1/4 cup and added a mixture of cinnamon and chili powder for some spice. I screwed up a lot (I added the eggs and flour all at once while the mixture had not yet fully cooled) and they still turned out really well. I took them out after 20 minutes for maximum moistness. This might become my go-to brownie recipe. Yum!

  • Selena Permyashkin February 26, 2015, 4:25 pm

    These brownies were amazing!!!! I have always been hesitant to make brownies because I have never been successful, but this recipe was so simple and I love it

  • Rach February 23, 2015, 10:47 pm

    Yum! Had problems with batter being gritty and too thick but added and extra egg white and an extra 1/4 cup of sugar and they came out perfect! Kids took the to a shared lunch at school and came home with an empty container. Can’t complain about that!

  • Hannah W. February 21, 2015, 6:35 pm

    These brownies are amazing! My finacé is a total chocoholic. He always says boxed brownies are the best…and I disagree. Hoping I can win him over with these amazing brownies tonight! Thanks so much for the recipe. Definitely bookmarking this to make again!

  • Pinky February 21, 2015, 1:50 pm

    Such an easy and great recipe. These are what you expect a brownie to be! I’m glad I found this recipe, perfect sweetness & great with coffee. I sprinkled with some icing sugar for a more finished look. Definitely adding to my recipe book.

  • melissa February 19, 2015, 10:31 pm

    I have looked at many brownie recipes and have procrastinated about baking some the past couple days. I landed on this recipe and tried them out all I can say is dynamite!!! Rich chocolaty and super soft with a crust! I’m in love cant wait for my chef boyfriend to come home and try them out!! Delightful!

  • Iona February 17, 2015, 12:06 pm

    I used 180g of sugar instead of 250g and added some chopped dark chocolate in to the mix – they turned out delicious! :)

  • Claudia February 17, 2015, 12:26 am

    Had a chocolate craving but I couldn’t make it to the grocery store to buy boxed brownies so I made these. These brownies are FANTASTIC, and I don’t usually go crazy over brownies. I followed the recipe as directed, used Hershey’s cocoa powder, and added about 1.5 teaspoons of instant coffee powder to the butter/sugar/cocoa powder mixture before I started heating it. Baked them for around 20 minutes until toothpick came out clean. Didn’t have aluminum foil or parchment paper so I used cooking spray to grease the pan, they came out of the pan easily that night but were stuck to the pan the next day. That being said, they are CRAZY delicious and might be the best brownies I’ve ever had, as I suspected they might be when I could smell them baking. They are not terribly sweet but I love bittersweet baked goods. I also like that putting them together doesn’t make a big mess, although I guess brownies don’t usually require that many bowls and stuff anyway. MAKE THESE. Try not to eat them all at once.

  • Jodi February 15, 2015, 7:35 pm

    I want to make these for my school bake sale, do I have to mix the ingredients over the hot pot?

    • Adam March 2, 2015, 2:15 pm

      The microwave can also work.

  • Lindsay February 13, 2015, 4:44 pm

    Best brownies ever!

  • Bakerholic February 12, 2015, 11:17 am

    These were…..PERFECT!
    But they took longer than I expected to. Probably about 35 to 40 minutes, and there was also one problem. That double boil thing wasn’t the best choice. Wish I read the comment box first and learnt about using the microwave.
    Pas I like bittersweet cakes, I also made my own wonky topping of warm milk, cocoa powder, powdered sugar and vanilla. Waiting to see how it turns out after putting it in the fridge.
    My mouth is watering! I’m SO SUPER glad to have found this recipe. I won’t recommend it to anyone who eats it and tells it’s yummy.
    I don’t want other people making these brownies. IKR, I’m selfish.
    Sorry for that!

  • Mahnoor February 11, 2015, 10:16 pm

    These brownies are AMAZING! Never tasted any better. I love them warm. This recipe is to treasure

  • :) February 11, 2015, 7:30 pm

    This looks like a wonderful recipe!
    Can’t wait to try it!!!

  • Maryanne February 10, 2015, 6:37 pm

    This recipe is the bomb dot com. I’m enjoying a slice while I write this comment. The only thing is I may use less sugar next time.

  • Vicki February 10, 2015, 2:16 am

    SO GOOD!! Super impressed!! I added some sea salt on top as soon as they came out of the oven and didn’t have any nuts so I added 1/4 cup dark chocolate chunks.
    So fudgie and decadent!!

  • Jeannette February 2, 2015, 8:51 pm

    I made these not realizing the “update” comment so they taste a little bitter and I like them more milk-chocolatey so how much sugar do you suppose I should add?

  • Sara February 1, 2015, 11:00 am

    wow. amazing. I followed the recipe as written here and the result was, in my opinion, exactly what a brownie should be. such a far cry from Hershey’s “best brownies,” which have a more cake-like texture. I have the luxury of using fresh, high quality, organic (when possible) ingredients and I believe it makes a big difference in the outcome. this is definitely a dark chocolate lover’s delight!

  • Leann B January 30, 2015, 9:50 pm

    Shouldn’t there be baking powder or soda in the recipe?

    • Joanne February 3, 2015, 1:35 pm

      Baking powder soda is not needed in the recipe. The brownies bake up to be pretty fudgy with just enough “lift” from the egg.

  • Natalie @ Obsessive Cooking Disorder January 29, 2015, 8:03 pm

    I don’t comment normally, but I wanted to tell you that I’m a medical student, and these brownies totally made the day brighter for a very sad Korean War Veteran in the ICU who wanted to go home to his wife. Literally, these brownies were the only thing that cheered up my patient.

    I’ve adapted your recipe as well as shared my story. Thank you for your brownies :)

    • Joanne February 3, 2015, 1:37 pm

      Oh my goodness, we are so touched that you came back and let us know. Thank you so much and we wish the best for your patient – Adam and Joanne :)

  • Roxy January 29, 2015, 4:48 pm

    First off, these look so good, I can’t wait to make them tomorrow! Second, do you think I could get away with cooking them in my crockpot instead? My oven is currently out of order lol.. (grr) How long in the crock pot on high would they take do you think?

    • Joanne February 3, 2015, 1:38 pm

      Hi Roxy, Unfortunately, we have never experimented with cooking brownies in a crockpot, so we aren’t much help. If you do try it, we’d love to hear how it turned out!

  • Donna January 28, 2015, 8:18 pm

    I just made these brownies for the first time..Recipe sounded wonderful and the reviews are very positive..I am so not a baker,but followed recipe exactly, and they are gorgeous! They smell amazing!!! I cant wait to try!!! Thank you!

  • susy January 26, 2015, 12:23 pm

    WOWWW!! best brownie recipe ive seen,they came out so good.gooey and moist just pure deliciuousness!! am in love with this recipe it does not fail!Just great!!

  • Naomi January 25, 2015, 6:25 am

    Delicious! I accidentally added too much butter but it turned out fine. Next time I think I’ll add peanut butter :)

  • Ruth Allen January 24, 2015, 10:49 am

    I’m so glad I stumbled upon this brownie recipe! Quick, easy and totally gorgeous. I can’t eat nuts so naughtily added some broken pieces of chocolate into the mix just before putting in the dish. The only other thing I did differently was to use half caster sugar and half dark brown sugar, but this was only due to not having enough of any one in the cupboard! ! It turned out really well and I will definitely be using this recipe again. Oh and thanks for including the UK measurements in your ingredients list – saves me from making a complete mess of trying to convert things!

  • Danielle January 19, 2015, 4:54 pm

    Best recipe! I halved the recipe, since there are only 2 of us here, it would be quite dangerous to make the whole batch! I love that I can choose what kind of brownie I want from these-fudgy or cakey! YUM! I’ve made this 4 times… once with coconut and almond flour mix, it turned out great!

  • Lauren January 19, 2015, 8:04 am

    I make these brownies fairly often, and I have to say they are very tasty. They just hit the spot when you fancy a treat but don’t want to eat vast quantities. One thing I will say is that when melting the butter and sugar down, I always leave out the cocoa powder and tend to add it in once the mixture has melted. I find that if melt the mixture including tho cocoa powder, it takes a long time and is often very thick, adding the cocoa powder later just makes the while process a lot easier, for me anyway!

    Sometimes I add a swirl of peanut butter or jam or marshmallow on the top before putting it in the oven. It adds a lovely flavour.

    But thanks very much for this recipe. Like I say, I make it often and it always holds up well.

  • Autumn January 14, 2015, 5:54 pm

    These turned out TERRIBLE! Everything went fine until I baked it. I did everything like it said and it turned out like cakey, dry, and tasteless! Yuck! :( I wasted ingredients!

    • Adam March 2, 2015, 2:55 pm

      So sorry about that! It’s possible that your oven was a little too hot (sometimes ovens can run 25 to 50 degrees hotter than what they say). Next time, try reducing your oven temperature by 25 degrees and see if that helps a little. The brownies should be on the fudgy side.

  • amina January 14, 2015, 12:01 am

    Baked a batch of these brownies last month and I must say, they were just amazing!!! Everyone in my family loved it, thank you so much for sharing this recipe with us! =D hoing to make them agatomorrow :)omo

  • eli age 14 January 8, 2015, 8:48 pm

    I love these sooooooooooooooo much! they where sooooooooooo yummy!!!! But with a big family only last about five minuets so I have to three times as much as it sees. and I also make it with cocoanut oil and it works raelly well and its a lot healthier then butter every noe loved them best brownies ever!!!!!!! this is my new brownie recipe yum yum!!!!!

  • Hunter January 8, 2015, 12:49 am

    Three words. Oh. My GOSH! These are fantastic! I’m not a bittersweet kind of gal, bit I was wanting some thing rich and chocolate-y, so I changed up the recipe a bit. I subbed 1/4 cup and 2 tablespoons of cocoa for my chocolate protein powder and 1/4 cup of the sugar for brown sugar. Absolutely amazing! My mind is already contemplating more substitutions! Peanut butter powder, chocolate chips, caramel chunks, caramel syrup, marshmallows, chocolate syrup… The possibilities are endless!

    I also needed to cook them for an extra 10 minutes, but it was well worth the wait for the best brownies ever!

  • Rachel January 4, 2015, 3:45 pm

    Good recipe :)

  • kaylen January 1, 2015, 6:59 pm

    i loved them they were the best

  • Elaine December 30, 2014, 4:06 pm

    Hello from Brazil! This recipe is superb! We loved it. I made all in a food processor and it worked well. I didn’t have butter paper and I greased the baking pan with butter and all-purpose flour, it is alright. Thank you so much!

  • Patricia December 28, 2014, 6:32 am

    YES YES YES!!! Third time I have made them .. fortunately each time I have had Ghirdelli’s cocoa pdr on hand …. aaah, the slightly bittersweet is what I am after and I keep cutting back on the sugar, and this last time used just under one cup …PERFECT!!! Thanks!

  • rakesh kumar December 22, 2014, 2:22 pm

    Very good brownie recipe. Wilk make again

  • Marta Sofia December 22, 2014, 6:22 am

    Now I’ve used your recipe pretty much every week since I found it by chance on the internet, baked them again yesterday, lovely and simple sunday baking (just as I like it) and wow, these brownies are just amazing, they always come out great, the recipe is so easy to follow and being able to do all the prep with just one bowl is a godsend!
    I love baking but am not a fan of all the tidying up afterwards so this recipe is just great for me.
    Anyways, I’ve used it so many times now that I just had to let you know how brilliant this recipe is and how much I enjoy baking and eating these brownies with my family (my little girl loves them too). Used the recipe for cupcakes in the past and came out brilliant as well, win, win!

  • Dyana December 19, 2014, 10:24 pm

    Thanks for this recipe!! The brownies are SO good and almost similar to another fudgy dark chocolate brownies recipe that I always use — except that this recipe uses cocoa powder. My husband loves it too for someone who doesn’t really eat dessert! However, I did add another 1/4 cup of brown sugar since he is not a big fan of bittersweet brownies. Another reason why I love this recipe is that it requires minimum clean-up unlike some other recipes.

    This recipe is definitely a keeper! 😉

  • Kirsten December 18, 2014, 2:41 pm

    These brownies are sinfully delicious, and easy to make. Thank you very much for the recipe!

  • Jennine December 16, 2014, 9:23 pm

    I want to make miniature cupcakes with this recipe. Do I have to put foil down or can I use something else? Grease? flour? Help! Thank you.

    • Adam March 2, 2015, 2:58 pm

      Foil is a good idea (or the foil cupcake liners).

  • Lambros December 15, 2014, 9:18 pm

    This was a great recipe. The brownie batter will seem dry but it came out exactly how the recipe described it would be with a beautiful “rustic” pattern on top. Maybe I have to better my spreading skills. Anyways, do give this recipe a try and don’t be worried if your batter doesn’t look as moist as you think it should be.

    Chocolate flavor is intense and there is just enough sugar to make it delicious without being too sweet. Thumbs up.

  • Kendra December 11, 2014, 10:53 pm

    I have used this recipe several times, and it is delicious! I usually bake it in one 9 X 13 pan.

    I’ve also made a gluten-free variant with rice flour. In order to compensate for the dryness that rice flour produces, I also added some (maybe 1/4 cup) of plain yogurt. It was my first time baking gluten-free, by the way, and it was a success!

    I have a batch of these in the oven now to take to work with me tomorrow. It is a new job and I am hoping these help get my name out there to my new coworkers!

  • Nik December 10, 2014, 7:39 pm

    Hi! I tried this recipe and it’s really delicious! :)
    Can I use sweetened cocoa powder for this? What adjustments must be made? thankies.

    • Adam March 2, 2015, 2:59 pm

      We recommend sticking to unsweetened cocoa powder.

  • hayati December 8, 2014, 10:59 am

    Hi, thank u so much for the recipe..mine turned out nice n chewy, but my problem with it is, the brownies are too sweet for me n my family’s palate,(maybe we do not hv sweet tooth trait in our family, haha) nevermind, i’ll try to reduce the amount of sugar next time. Anyway, thanks a lot! Very simple recipe, luv it! ^_^

  • R Moore December 7, 2014, 12:27 pm

    Hi, just a question

    Has anyone used this recipe and try making muffin/cupcakes? I want to try these this afternoon.

    Tks Rick

  • sara December 4, 2014, 1:06 pm


  • 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!!

    • Lauren January 19, 2015, 8:07 am

      Glad that it’s not just me who finds weights easier than cup/spoon measurements! I’ve never understand this American thing of using volume rather than weight, it’s so much easier to use one set of scales and a bowl rather than getting a load of cups and spoons dirty and having to wash them up.

  • 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!

  • ginny November 29, 2014, 4:43 pm

    Reporting back, I followed this very similar recipe wit a few minor tweaks
    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.

  • 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 :)).

  • CJ November 28, 2014, 1:22 am

    i just baked this but i wonder do we need to add baking powder at all?

    • Adam March 2, 2015, 3:01 pm

      You really don’t need baking powder or baking soda in this recipe.

  • Ada November 27, 2014, 1:06 pm

    Can you substitute butter with coconut butter instead? and would it be a 1:1?

    • Adam March 2, 2015, 3:01 pm

      We have not tried this in our kitchen, but it should work. Let us know if you try it :)

  • 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!

  • 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.

  • Jessica November 17, 2014, 7:41 pm

    I have a question do we HAVE TO use granulated sugar?

    • Joanne November 26, 2014, 2:55 pm

      Some of our readers have tried brown sugar with success.

  • 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.

  • 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?

    • Saada February 1, 2015, 4:12 pm

      I actually baked the brownies and cut them into bite sizes and sliced them in half. I filled one half with creamcheese frosting and put the other half on top. Was delicious! I hope this helps :)

  • Mins43 November 13, 2014, 8:20 am


    I ve made this 4 times so far. The flavors are spot on but they turn out very hard …esp the top…any fixes?

    • 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.

  • 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!! :)

  • Jen November 11, 2014, 8:02 pm

    made this in Sydney, and found they were waaaaay too sweet, but otherwise perfect.
    i melted the butter on the stove, then cooled it and added all the other ingredients to make a “one pot brownie”

    Thanks for the recipe!

  • Emily November 10, 2014, 12:27 am

    These are awesome

  • Win November 8, 2014, 4:10 pm

    Hi, Just started baking so please forgive the rookie question – can I use self-raising flour instead of all purpose? That’s the only one I have at hand and I have a STRONG craving for brownies…Would I need to change any of the ingredient proportions? Like omit the salt or something?

    • Adam March 2, 2015, 3:02 pm

      Self-raising flour usually has baking powder and (sometimes) salt. Baking powder isn’t called for in the recipe, but you could try it anyway. Our guess is that the brownies will be a little less fudgy and more cake-like.

  • Christina November 8, 2014, 12:27 am

    Fantastic recipe! This will be my go-to brownie recipe from now on :)

  • Joy November 6, 2014, 2:28 am

    I think if I followed this recipe 100% the result would’ve been much better. I realised I had salted butter after I came home from the shops and didn’t have time to go out again. So I skipped the extra salt and added more sugar (made it 2 cups or just under). I used bourneville chocolate powder.
    I think I over cooked it. The edges were a bit dry. However, my husband who is not a sweets person said it tasted ok and everyone ate their bits.
    I imagin less sugar, unsalted butter (really following the recipe properly) would yield amazing brownies. I will save this because even with my adjustments it wasnt a total disaster!
    thank you

  • christina November 4, 2014, 2:52 pm

    nom nom, sorry can’t put them down long enough to write…..

  • suguna November 3, 2014, 11:59 am

    AWESOME!!! thanks for sharing! made it today for my father’s birthday

  • Donna November 2, 2014, 8:32 pm

    So easy that my 10 year old made them and everybody agreed they were the best brownies we had ever had. Will never buy brownie mix again.

  • joyce November 2, 2014, 12:51 am

    How long will the brownie keep? I have lots to prepare for my 1 year olds party and hoping to make these a few days before. I don’t bake and it will be my first time. Thank you!

    • Joanne January 8, 2015, 1:56 pm

      If you store the baked brownies in covered in the refrigerator, they will last 3 to 4 days and still be great.

  • hayden h October 31, 2014, 8:23 pm

    I haven’t used this recipie but I have used one almost the same for decades. all I wanted to say to folks out there is try this one thing. after pouring and shaking batter, evenly, into pan pour about two to three table spoons of contrieu or grand marnier or good Kentucky bourbon on top let it float and put the pan right in the oven. WOW you will love this.

  • Lashelle October 30, 2014, 8:08 pm

    These brownies were excellent. I added 1/2 cup more sugar to the receipe. I also sprinkled powder sugar over the brownies after baking, they were GREAT!

  • Elizabeth October 29, 2014, 2:34 pm

    OMG, these are fantastic just as they are.. This is my new fav brownie recipe

  • 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

  • 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.

  • 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?

    • 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.

  • Kathy October 19, 2014, 7:00 am

    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!

  • 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++++

  • 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!

  • 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!

  • 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.

  • 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 :)

  • 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 .

  • 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.

  • 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!

  • 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.

  • 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!

  • Ash October 7, 2014, 5:50 am

    AWESOME recipe. Easy to make and super delicious.

  • 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!

  • 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.

  • emma October 6, 2014, 1:56 am

    Just made these ! They are in the oven now. mmm yummy

  • 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.

  • 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)?

  • Rowan Hannah October 2, 2014, 4:22 pm

    Is it okay to use salted butter?

    • Joanne October 3, 2014, 11:10 am

      Yep! You may want to consider reducing the amount of salt called for in the recipe, though.

  • 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!

  • 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!

  • 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!

  • 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!

  • 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 :)

  • 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 :)

  • Victoria September 19, 2014, 11:18 pm

    Has anyone tried using almond flour in place of regular flour?


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