Fudgy Brownie Recipe

How to make brownies from scratch that are better than the box.

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.

If you love this recipe, you will love our Salted Almond Brownies recipe. They use the same base recipe as this one, but have roasted almonds and sea salt on top. A nut lovers dream!

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).

You May Also Like These Recipes

  • Try these Double Chocolate Cookies — they’re another great way to use up more cocoa powder.
  • For more about cocoa brownies, take a look at Smitten Kitchen’s post about the same brownie recipe.
  • For more inspiration, check out Brown Eyed Baker’s Top 10 Best Brownie Recipes.
  • Here’s one of Alice Medrich’s cookbooks: “Bittersweet: Recipes and Tales from a Life in Chocolate.”
4.7 from 356 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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901 comments… Leave a Comment
  • Misha April 26, 2016, 4:29 pm

    Five star recipe! Easy and cheap, moist fudge brownies!!!

    My new favourite recipe! Adding coffee in the mix tonight.

  • Evon April 8, 2016, 6:00 pm

    Hello ! Im from singapore . I just baked this ! The best brownie i ever had ! Easy and delicious ! Fudgy toooooo ! Omg my husband and kids gonna love this !

  • Julia April 8, 2016, 5:48 pm

    I love these so much i made them and added chocolate chips and they were perfect! Thank you!

  • Devin April 4, 2016, 4:55 pm

    This is my absolute favorite brownie recipe. I add about a cup and a half of grated zucchini (with the water squeezed out) and they’re a hot every time I bring them to work, and my roommate and I like to freeze them and eat them right out of the freezer over the summer

  • Miley April 4, 2016, 2:39 am

    I would give this recipe 5 stars. These brownies are really fudgy. I dropped Hershey chocolate chips in mines and I did not use a double boiler. I just heated the ingredients slowly in a saucepan. I would omit the 2 tbsps of cocoa though because it was a little strong. I will be using this recipe from now on.

  • Jade March 31, 2016, 3:33 am

    Love Love LOVE!!!!! really gooey, only issue was the mixture turned out to be not quite enough! Still loved may double the recipe next time!

  • Leslie McCain March 26, 2016, 5:33 pm

    I just made these. They are amazing, and turned out just like the recipe states. There is a blaze on top and fudge inside. I added pecans. I will definitely make them again…….tomorrow!

  • patricia March 23, 2016, 9:53 pm

    OK OK you two are single-handedly responsible for my husband INSISTING on me making these each and every week…he is NOT a happy camper unless he has his fudgy brownie . After I have cut them, I put them in a tupperware box, and into the freezer…we are both happy to eat our daily one (HAH) right out of the freezer…lasts longer that way. THANKS …foolproof recipe, though I make it so often that I have simplified it so I COULD make it in my sleep…

  • Sophia March 21, 2016, 12:37 pm

    so fudgy!! as you said- better than the box! every time i make these people ask for the recipe- i’ve mixed in espresso powder and they were a hit, too! thank you for this great recipe!

  • Nora Pettipas March 18, 2016, 1:30 am

    ***** Finally found the perfect brownie recipe. I am so pleased, thanks for sharing your secret with everyone 🙂

  • Diane March 18, 2016, 12:35 am

    They’re good. I was expecting something a little more fudgy, but they’re still a fine treat. Very nice and moist. I feel a lot of recipes are a little dried out but this one was very good.

  • Guila March 16, 2016, 7:17 pm

    These were SOOOO GOOD. Thanks for the recipe!

  • sally March 7, 2016, 3:17 am

    I’ve made these and LOVE them. But recently have become gluten intolerant has anybody tried it with gluten free flour?

    • JJ March 12, 2016, 1:08 pm

      Sally, I make them with the leftover almond meal that I get after making almond milk. I first dehydrate the wet almond paste and then desiccate it with a cuisinart. Regular almond flour would work also.

    • Janet March 14, 2016, 3:29 pm

      Sally, I am also gluten free and grain free. Did you try these with the almond flour? If do, how did they turn out?

  • Anngelli Abenes March 5, 2016, 8:17 am

    These brownie recipe is perfect! The search for the best brownie recipe is over!

  • Stephanie March 3, 2016, 8:28 pm

    The husband & all our kids have colds, so I wanted to avoid going to the store. I have yet to find a brownie recipe I like, so we usually by the organic box kind. I was craving brownies and came across this recipe. I read several comments and decided to give it a go.
    I want to note that video states 1-1/2c sugar, so that may be where the extra 1/4c commenters decided to add. I made my batch with the 1-1/2c sugar & followed the rest of the ingredients. I only changed the technical side. For the first step, I changed the temp to 350F because the original recipe tip said you wanted it ever so slightly undercooked. Personally, I don’t. I cooked my batch at 350F for 20 minutes and the center check came out clean. After cooling, it was definitely still fudgy and gooey perfection. Step 2, I sifted the ingredients (sugar, cocoa, salt) together and didn’t do the boiling technique. I melted the butter separately then stirred it in. It made the batter warm enough and didn’t need to wait before continuing to the next steps. I’m so happy to finally have an awesome brownie recipe. I will probably give in and make another batch before the day is over, haha. Going forward, I plan to play with the recipe so I can make it healthier without compromising taste. It’s just too delicious! THANK YOU!!

  • Kim February 28, 2016, 4:10 pm

    Mine are in the oven now so I’m not rating yet. I added marshmallow creme to mine before putting them in the oven. Hopefully that adds enough sweetness to them! We will see. They smell delectable so far!

  • E.Tribbiani February 25, 2016, 3:39 pm

    THIS IS THE BEST BROWNIE RECIPE IN THE WEB. The perfect fudgey chewy brownies. I love it!!!Sorry for bad english.
    Si alguna latina me está leyendo, esta receta de brownies es perfecta, sobre todo si te gusta el chocolate no tan dulce, me encanta como queda. Y es un éxito con la familia.

  • LexAndria February 23, 2016, 11:39 am

    Oh my god!! These brownies turned out fantastic!! Very rich, chocolatey, moist, and there’s a nice crunch on the top layer, bless you for posting this.

    These definitely are bitter, imagine a 60-70% cocoa dark chocolate bar–maybe even a tad sweeter than 60%. I will also add that I had to put my brownies in for about 35 minutes (we also have a wonky oven so that may be why).

    I will be using this recipe again! (-:

  • shane February 23, 2016, 10:37 am

    Thanks for these recipe,The first time i made it everything turns out well. Easy to do and very yummy.
    love it. My husband doesn’t like the fudgy and moist texture of the brownies
    how can i make it dry just in case if i make for him? Thanks a lot.

  • All That Magic February 21, 2016, 6:04 am

    These brownies are insanely delicious! Everyone loves them. My brother wanted to take the whole batch home with him 😀 This recipe is a keeper. It’s perfect. Thank you!

  • Sowmya February 20, 2016, 11:02 pm

    This is my absolute favourite recipe and it always turns out super fudgy and great. I add about half a tablespoon of milk at the end since its very think and it makes it even fudgier:)

  • Katerina February 20, 2016, 3:00 pm

    I have followed your recipe and add 2 bars of snickers, little cadbury bar, two lines of dark chocolate and spoon of arabica coffee mixed with 2 tbsp of warm water 😋😋😋😋😋😋

  • Judy February 15, 2016, 2:10 pm

    Yum! The recipe I’ve been searching for! I actually love the taste of a good fudgey box mix brownie but do not want all the additives/preservatives in my food. These are better than the mix version by far and are incredibly moist and fudgey. I followed the recipe to the letter and found it to be perfect.

  • Mithila February 13, 2016, 3:59 pm

    I have made brownies countless times and this recipe was just perfect!
    I replaced the two tablespoons of cocoa with instant espresso and added coffee extract along with vanilla extract… the results were spectacular! I’m making these again today! Thank you for the wonderful recipe!!

  • Jade February 8, 2016, 10:44 pm

    These were great! I added some softened Nutella swirls on top before putting them in the oven. It was a great addition. And I knew they were going to be bitter, but phew, were they bitter! I might need to add some frosting/icing for the rest of it.

  • Vane February 7, 2016, 8:53 pm

    What if I only have medium eggs? Should I add the remaining grams two large eggs would amount to, or would using two medium eggs be fine?

    • Joanne March 3, 2016, 8:23 pm

      Hi Vane, Try it with the medium eggs, you should be okay.

  • ESPERANZA February 6, 2016, 9:17 pm

    Found this recipe today and I decided to make it with my daughters. Follow the directions but had a double up because brownies wont go far with my family.
    5 ⭐⭐⭐⭐⭐

  • Antanica February 6, 2016, 6:35 pm

    So I ran out of Cocoa is there anything else I could use in its place.?

    • Joanne March 3, 2016, 8:24 pm

      Hi Antanica, The cocoa powder is pretty important here. You may want to check out another brownie recipe that calls for melted chocolate rather than cocoa powder.

  • Yvonne February 5, 2016, 3:18 pm

    Delicious and quick. I substituted the sugar with coconut sugar and added pecans. Baked up wonderful cooled for 10 min then cut.

  • Avery February 5, 2016, 12:32 am

    We (my fiacé and myself) made these as a munchie to soothe our chocolate craving. These things are WAY too sweet, even after we cut the sugar down. They are a real fudgy delight, moist, tender and pretty much perfect but a bit too much for my sweet tooth. Definitely making again but will be sharing them with othersm

  • rhea January 31, 2016, 8:36 am

    Hi,i’ve been looking for a fudgy brownie recipe since this will be my first time to bake.i only have a 9×13″ pan ,is it ok if i use the exact measurement of this recipe? or should i double it?

    • Adam January 31, 2016, 12:27 pm

      I recommend doubling the recipe. If you were to use the recipe as written in the larger 9×13 pan, the brownies will be too thin.

  • Sally January 25, 2016, 9:53 pm

    Sadly I didn’t like these brownies. Too bitter for me.

  • Rachel January 25, 2016, 1:00 pm

    I came across this recipe 2wks ago, since then ive made them 4 times! 1st time I followed recipe adding pecans & walnuts 2nd time I used brown sugar & almonds (so good I made another batch) this time skor bits & almonds. everyone who tried my brownies couldn’t believe it was gf! my 8yr old niece was very happy to have something yummy. thanks

    • Jane February 9, 2016, 8:50 pm

      Did you replace all the granulated sugar with brown sugar!

  • LisaA January 24, 2016, 1:11 pm

    These tasted GREAT! I love dark chocolate and these fixed my craving. I added 1/2 cup each of chopped semisweet chocolate and slivered almonds.

    I tried them twice and both times the batter looked much much thicker than it does in the video. They were definitely fudgy brownies but never got the glossy crinkled top like yours… Any suggestions for how I might improve?

    • Joanne March 3, 2016, 8:29 pm

      Hi Lisa, It may be because you added the extra chocolate. The crinkly tops comes from the sugar cooking as the brownies bake. The ratio of sugar/fat would have been a bit different in your version. Glad they came out well for you!

  • Glenda January 23, 2016, 7:59 pm

    I made these using all the ingredients listed except for the butter, which I was out of. Instead I used regular vegetable oil and decreased the amount by a little (didn’t completely fill my 1/3 measuring cup x2) and added a couple of tablespoons of water because the batter needed the moisture.

    They took FOREVER to bake lol. (It ended up taking 55 minutes with everyone packed in the kitchen staring at the oven)
    However they tasted delicious except for the fact that they were too greasy for my liking.
    I think I should have reduced the amount of oil that I substituted for the butter even more–by half probably– and used milk or water for moisture instead. I can’t really rate it since I altered the recipe, but perhaps I can keep someone we else from making the same mistake!
    They actually had a wonderful chocolatey flavor, but I prefer to obtain fudginess/chewiness by baking for less time instead of adding fat;but again since I altered the recipe I’m not sure how the texture would have turned out should I have used butter instead of oil.
    Anywho, it was late at night with a house full of horomonal women so they were ravenously gobbled down and everyone had their chocolate fix! Thanks!

  • Stacy Finney January 22, 2016, 11:43 pm

    I’ve made this recipe a few times and it is a hit with my family! Has anyone doubled the recipe? I was thinking a 9×13 pan would work out better for my clan of brownie lovers!

  • Caitlin January 21, 2016, 3:07 am


    The only things I did differently were:

    Using 1 cup brown sugar & 1/4 cup white sugar

    And I added 3 tablespoons of dark roast coffee.

    As for the spreading of the batter, it’s easiest to use wet fingers to spread it in the pan.

  • Erin McJ January 17, 2016, 10:37 pm

    A definite keeper. The only caveat I would add is that even at 35 minutes, the toothpick didn’t come out clean. I took them out anyway and was not sorry – once cooled, they were perfectly fudgy.

  • Shana January 17, 2016, 3:07 pm

    Just made these brownies, and in less then 30 mins they’ve all been eaten.. we couldn’t even let them cool!

    Delicious, and moist, with a slightly chewy surface.

    Best brownie recipe i’ve ever followed 🙂

  • sheila January 16, 2016, 7:09 pm

    Great brownies that quenched my craving for a chewy chocolaty brownie. Took the advice from other comments and added 1/4 cup more sugar. I only had Hersheys cocoa on hand. Can’t wait to try with Deroste and or Guitard cocoas. Thanks for the recipe.

  • Josie January 14, 2016, 3:15 pm

    Mine turned out HORRIBLE! When it was baking it was bubbling like water on the stove and when it cold down it was rock solid.

    • Joanne March 3, 2016, 8:30 pm

      Hi Josie, You really only want the cocoa/butter/sugar mixture to melt and combine, not bubble or cook. Next time, once the butter has melted and combined with the sugar and cocoa powder, take it off the stove. Hope that helps!

  • bri January 12, 2016, 5:31 pm

    Well I tried to make these today an after baking for 15mins it was done an more cake like than fudge like brownies the top was not at all like a light candy coating it looks like un done cake although it is done I’m unsure of how it taste they r still hot

  • Kat January 6, 2016, 7:27 pm

    LOVED. Been trying to find a good, gooey, chocolaty brownie recipe! I read a lot of the other reviews (like, too many.. ) and I honestly don’t know how you could rate this recipe badly. Makes me think it had to be a mis-read and user error in most cases. Lots of butter, not much flour, so they’re gonna be gooey and delicious. The batter wasn’t at all what I would consider ‘too thick’, and certainly didn’t need any liquid added to make it more mixable. It mixed fine. I forgot to set a timer so cooked them maybe 25-30 mins, and the center was still very gooey, edges weren’t at all hard though. Maybe cause the temp is 325? Either way, I prefer them gooey-er rather than cake-y, and these ABSOLUTELY hit the spot! Will try with a 1-1 replacement of gluten free flour next time and see how they turn out! Thanks!

  • Michelle January 5, 2016, 6:21 pm

    I am making these tonight and using coconut palm sugar instead of granulated sugar. Have you done this before?! Hopefully they turn out!

    • Joanne January 11, 2016, 2:50 pm

      We have never tried this, let us know how things go 🙂

    • Deb January 12, 2016, 9:07 pm

      Did the coconut sugar work? I was going to try it and saw your comment.

    • Shanell January 23, 2016, 8:58 pm

      Sounds delic! How did they turn out?

  • Becca January 3, 2016, 10:57 am

    These were delicious! Easy to make – the tip about putting them in the freezer before cutting was great!

  • dawn January 2, 2016, 5:16 am

    i tried making it today, how ever during baking they seem to be ‘frying’ in oil. Does anyone knows why is that so? overall still turns out all right.

    • Olivia January 6, 2016, 7:32 pm

      Did you use pourable oil or cooking oil spray? And if you used cooking oil spray how much did you put?

  • Eve December 31, 2015, 8:47 pm

    Hi instead of granulated sugar can I use caster sugar? I don’t have have any white sugar. Thanks

    • Joanne January 4, 2016, 4:30 pm

      Hi Eve, You should be okay using caster sugar.

  • Angie December 31, 2015, 5:46 pm

    Love these brownies! The first time I made them I followed the recipe exactly. They were wonderful but was a bit too much cocoa powder for me even after adding extra sugar. So, the next time I made them I doubled the recipe (of course) and reduced the cocoa powder by 1/4 cup. PERFECTION!! Everyone at work fell in love with them and are begging me to make them again! Five stars for sure!!!

  • Mattie December 30, 2015, 12:57 pm

    Easy to make. My family and I loved them!

    5 Stars!!!!!

  • Lexi December 28, 2015, 7:01 am

    Simple, quick and easy. Wonderful recipe…never had a bad batch. Since discovering this I am renown amongst friends as the best brownie maker in town. On different occasions I’ve added nuts, chunks of Mars bar and pieces of fudge. I’ve used gluten free flour and substituted granulated sugar for caster sugar when I haven’t had any in and I’ve never been disappointed.
    Thank you!

  • Caitlin December 25, 2015, 6:48 pm

    This is my go-to brownie recipe… My friends are always begging me to make brownies. It’s sooo good with a scoop of vanilla, whipped cream, and some caramel syrup. I use dark chocolate cocoa powder. I also use salted butter and have no problems with it. They are very rich… I made them for a friend who wanted cream cheese frosting on top, and that was a bit overkill. I’m making them for a Christmas party right now, and sprinkling crushed candy cane on top when they’re done.

  • Denielle December 22, 2015, 1:39 pm

    Hey.. I’m Denielle, I’m 15 years old.. So I wanted to make brownies and it’s very late.. This was the first recipe I could find. This is a very nice recipe!! Thank you very much!!

    • lisa January 2, 2016, 6:36 pm

      hey denielle this recipe is so yummy my family loved it! if you like it a teeny bit sweeter i would add a 1/4 cup more sugar. But trust me when i say they’ll be begging for more!

  • Linda December 22, 2015, 9:33 am

    These were soooo good! I made a mistake the first time though and it turns out my glass bowl was not heat-safe after all. It “popped” and cracked but luckily there were no shards and no one got hurt. I tried again, heating the ingredients slowly in a wide saucepan and that worked fine. I used Hershey’s Special Dark cocoa so I added a touch of extra sugar because the update said they were already on the bittersweet side. I baked them 25 minutes and I do wish I had left them in just a few minutes more but they were amazing! I don’t remember the last time I made brownies from scratch and I will be using this recipe again!

  • Tory Bells December 21, 2015, 9:47 pm

    Amazing!!!! I’ve never made anything from scratch before and I still can’t believe they turned out so good!!!
    5 stars!!!!!! And making these helps with boredom too.

  • Kirsty December 20, 2015, 7:19 pm

    I always come back to this recipe – it’s a huge favourite with my family and co workers!
    Instead of doing the double boiler trick over the oven I usually heat everything in the microwave – is a lot quicker for me 🙂

  • Amanda December 18, 2015, 3:33 pm

    Love this brownie recipe! I always add a little bit of dark chocolate (melted in) to make it a bit more gooey when cooked. Sooooooo yum!!

  • Paula Barrett December 15, 2015, 9:30 am

    I have made these 4 times and they are always reliably delicious!
    Easy, quick and ld foolproof!

  • Paula Barrett December 15, 2015, 9:13 am

    Best recipe for Brownies!
    I’ve made these 4 times, perfect results EVERY time.

  • Beata December 13, 2015, 1:46 pm

    Yea, it is very good. Made this recipe today. Not as fudgy as I thought it would be but still delicious.

  • Sophia December 10, 2015, 8:40 pm

    This recipe is amazing, I did one set with nut eps another with chocolate chips for my school bake sale.

    Thank you

  • Rinn December 8, 2015, 9:18 pm

    Used this to make the brownie part of “slutty brownies.” Perfect, if a bit hard to spread. I ate one, and heard Wilfred Brimley call my name.

  • Ian December 6, 2015, 10:32 pm

    These were really good. I do have one question: The cakey part of the brownie was delicious, but the candy topping was a bit too much for me. How can I reduce or remove it? Do I just use less sugar?

  • Aly December 5, 2015, 2:25 pm

    I used salted butter on accident! Will they still taste good?

    • Joanne December 22, 2015, 1:07 pm

      Hi Aly, They will probably be just fine!

  • maria December 4, 2015, 9:30 am

    Made these brownies two days back…..hubbys friends were here n I google fudgy brownies n got this rrcipie n it was the awsomest one…..
    I put cookie mixture on the top to made cookie brownie. Ufffff delicious n quickest one. 5+5 stars

  • Rachel December 2, 2015, 2:02 pm

    These brownies were the worst brownies I have ever had. Not only did they not mix without having to add extra liquid, they burnt around the edges and they tasted like bitter chocolate. My mom and I ate one each and threw the rest away. Look elsewhere for good brownies.

  • Sarah November 29, 2015, 5:05 pm

    I’ve made these brownies twice and both times they came out fantastic! I love the chocolaty, and slightly bitter taste to them. They aren’t overly sweet which I really like! The first time I made them with walnuts and they were so yummy. The second time I made them with Hershey’s Special Dark Cocoa Powder and it was sooooo fantastic! I love dark chocolate, and I would recommend trying it that way too. All around awesome recipe and super easy to make!

  • Juliette November 29, 2015, 1:35 pm

    These brownies are fantastic. Finally, a gooey brownie and none of that cakey nonsense!
    Thank you!

  • Sanjana Verma November 28, 2015, 11:42 am

    Tried baking brownie for the first time at home.Honestly,did not regret it.
    Thank you for an amazing recipe!

  • Valeriana November 28, 2015, 8:53 am

    Never made brownies before and these sound great I would like to know if I can freeze them after they have cooled and pop them in the microwave ? Will they taste the same? thankyou so much

    • Joanne December 22, 2015, 1:09 pm

      Yes, definitely. We do this all the time. The flavor does not change.

  • Bronson November 23, 2015, 4:36 pm

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


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