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Fudgy Brownies Recipe

by on August 26, 2013 · 498 comments

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

Fudgy Brownies Recipe

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Better Than The Box Brownies Recipe

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

Forget Melting Chocolate, Make Cocoa Brownies

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

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

This recipe is different — and smart.

Fudgy Brownies

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

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

Fudgy Brownies

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

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4.6 from 148 reviews
Fudgy Brownies Recipe
 
Prep time
Cook time
Total time
 
We love these rich and chocolaty brownies with dense, fudgy middles and crinkly tops. These brownies aren't overly sweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are most certainly for you. They are one-bowl and come together in minutes. There’s also a good chance you already have all the ingredients on hand.

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


After some time on the site, we've noticed a few commenters/reviewers have had issues with the batter being too thick. The brownie batter should be quick 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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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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498 Comments

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

Yum! These brownies look delicious!

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2 amber February 9, 2014 at 12:02 am

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

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3 Mayci March 29, 2014 at 5:05 pm

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

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4 Joanne April 3, 2014 at 10:57 am

Great idea!

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5 sarvesh May 14, 2014 at 9:26 pm

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

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6 Joanne May 16, 2014 at 11:22 am

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

7 Lori @ Foxes Love Lemons August 28, 2013 at 12:11 pm

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

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8 Joanne August 28, 2013 at 12:43 pm

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

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9 Grace September 8, 2013 at 5:43 am

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

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10 Joanne September 8, 2013 at 3:09 pm

Frozen brownies are pretty awesome!

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11 meg September 20, 2013 at 10:40 pm

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

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12 Joanne September 22, 2013 at 10:25 am

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

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13 katie September 24, 2013 at 4:12 pm

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

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14 Joanne September 25, 2013 at 10:50 am

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

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15 Nini March 11, 2014 at 1:33 am

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

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16 Joanne March 17, 2014 at 3:32 pm

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

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17 Spencer December 4, 2013 at 2:41 pm

Katie,

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

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18 Juliet September 29, 2013 at 2:13 pm

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

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19 Karishma October 10, 2013 at 6:07 pm

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

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20 Rosie October 12, 2013 at 12:22 pm

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

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21 Krista October 16, 2013 at 9:52 am

These worked out great!

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22 Linda October 26, 2013 at 12:15 pm

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

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23 John Jordy February 21, 2014 at 8:47 pm

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

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24 Sandy October 29, 2013 at 3:45 pm

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

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25 Joanne October 30, 2013 at 9:31 am

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

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26 glory November 2, 2013 at 5:42 pm

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

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27 Lucy October 31, 2013 at 8:18 am

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

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28 Joanne October 31, 2013 at 9:43 am

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

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29 Mia October 31, 2013 at 8:32 am

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

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30 Joanne October 31, 2013 at 9:42 am

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

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31 Lory November 1, 2013 at 7:11 pm

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

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32 Joanne November 2, 2013 at 11:22 am

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

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33 glory November 2, 2013 at 5:39 pm

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

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34 Adam November 3, 2013 at 10:34 am

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

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35 Nawal December 1, 2013 at 2:05 am

my sister loved them

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36 carole November 9, 2013 at 1:25 pm

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

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37 Joanne November 11, 2013 at 11:08 am

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

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38 Farheen December 12, 2013 at 4:34 pm

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

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39 Joanne December 13, 2013 at 10:09 am

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

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40 luka January 30, 2014 at 8:57 pm

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

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41 Quiethubris March 29, 2014 at 5:07 pm

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

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42 Emily November 10, 2013 at 2:13 am

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

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43 Beth November 13, 2013 at 7:48 am

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

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44 Joanne November 13, 2013 at 3:53 pm

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

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45 Mic April 22, 2014 at 1:07 pm

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

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46 Chelsea November 17, 2013 at 11:11 pm

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

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47 Chelsea December 7, 2013 at 10:28 pm

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

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48 Lindsay November 19, 2013 at 1:06 pm

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

Thank you!

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49 Beth November 19, 2013 at 3:20 pm

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

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50 Joanne November 29, 2013 at 11:28 am

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

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51 Jen November 19, 2013 at 8:57 pm

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

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52 Jen November 19, 2013 at 10:15 pm

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

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53 Milan January 10, 2014 at 7:23 pm

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

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54 Joanne January 15, 2014 at 3:18 pm

Us too! Hope everything worked out :)

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55 Jennifer January 14, 2014 at 12:16 pm

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

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

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

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56 Joanne January 15, 2014 at 3:01 pm

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

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57 Jennifer March 29, 2014 at 2:39 pm

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

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58 Joanne April 3, 2014 at 10:57 am

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

59 Moirraine April 20, 2014 at 5:52 pm

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

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

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60 Caroline November 20, 2013 at 11:30 am

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

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61 Susan November 20, 2013 at 9:48 pm

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

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62 Psycho Fluff November 21, 2013 at 5:00 am

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

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63 Psycho Fluff November 21, 2013 at 5:02 am

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

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64 amy November 26, 2013 at 5:28 pm

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

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65 Adam November 29, 2013 at 2:41 pm

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

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66 Kat November 26, 2013 at 10:28 pm

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

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67 Joanne November 29, 2013 at 11:21 am

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

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68 Heather November 27, 2013 at 12:51 pm

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

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69 Joanne December 3, 2013 at 12:36 pm

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

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70 Sabrina November 27, 2013 at 6:21 pm

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

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71 Joanne November 29, 2013 at 11:28 am

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

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72 Damaris November 30, 2013 at 6:00 pm

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

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73 Jamie November 30, 2013 at 9:47 pm

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

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74 Nawal December 1, 2013 at 2:04 am

THESE BROWNIES ARE SOOOO….. DELICIOUS

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75 Carolyn December 3, 2013 at 10:39 pm

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

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76 Pooks December 7, 2013 at 7:03 pm

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

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77 Joanne December 9, 2013 at 12:11 pm

Thanks for letting us know :)

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78 Alex December 10, 2013 at 12:35 pm

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

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79 selina December 5, 2013 at 7:55 am

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

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80 Joanne December 9, 2013 at 12:15 pm

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

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81 Michelle December 5, 2013 at 2:35 pm

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

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82 Joanne December 9, 2013 at 12:20 pm

Nice! Brownies for breakfast sounds delicious.

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83 Jessica December 7, 2013 at 11:08 am

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

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84 Joanne December 9, 2013 at 12:34 pm

Yum! Great idea!

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85 jaybay December 7, 2013 at 12:21 pm

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

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86 Joanne December 9, 2013 at 12:28 pm

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

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87 Pooks December 7, 2013 at 7:03 pm

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

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88 Victoria December 8, 2013 at 6:09 pm

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

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89 Adam December 11, 2013 at 9:55 am

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

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

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90 Rose December 8, 2013 at 6:59 pm

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

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91 Jessica December 9, 2013 at 5:36 pm

“Bittersweet” should be in the title

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92 Alex December 10, 2013 at 11:58 am

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

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93 Alex December 10, 2013 at 12:16 pm

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

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94 Tatiana December 10, 2013 at 6:25 pm

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

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

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95 Kat December 11, 2013 at 3:04 pm

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

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96 Rene December 12, 2013 at 1:55 am

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

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97 Suzanne December 12, 2013 at 2:05 am

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

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98 sherly December 14, 2013 at 3:48 pm

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

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99 Joanne December 16, 2013 at 12:39 pm

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

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100 Jackie December 16, 2013 at 6:59 pm

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

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101 Julie December 17, 2013 at 1:12 am

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

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102 Darcy December 18, 2013 at 9:45 am

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

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103 Joanne December 18, 2013 at 11:45 am

Delicious! Love all your changes :)

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104 Alison December 23, 2013 at 2:02 am

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

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105 star December 23, 2013 at 1:57 pm

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

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106 Joanne December 30, 2013 at 6:56 pm

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

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107 Anmol December 24, 2013 at 3:24 pm

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

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108 Joanne December 30, 2013 at 12:19 pm

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

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109 Steph December 28, 2013 at 9:56 am

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

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

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

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

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

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110 Joss December 28, 2013 at 11:55 am

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

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111 Vivian Becker December 28, 2013 at 3:14 pm

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

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112 Adeline December 29, 2013 at 10:05 am

Hey Joanne!

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

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

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113 Joanne December 30, 2013 at 11:14 am

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

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114 Neeli December 30, 2013 at 3:38 pm

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

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115 Joanne December 30, 2013 at 6:41 pm

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

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116 meher December 31, 2013 at 10:01 am

can we bake it in the microwave?

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117 Joanne January 7, 2014 at 11:34 am

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

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118 Lila December 31, 2013 at 5:21 pm

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

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119 Joanne January 7, 2014 at 11:31 am

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

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120 Roxanne January 1, 2014 at 10:46 pm

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

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121 Gershee January 4, 2014 at 1:15 pm

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

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122 Ashley January 4, 2014 at 8:16 pm

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

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123 Jenny Parkinson January 5, 2014 at 11:23 am

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

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124 Emily January 6, 2014 at 8:06 pm

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

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125 Jill January 6, 2014 at 9:43 pm

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

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126 Jane January 6, 2014 at 11:07 pm

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

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127 Joanne January 7, 2014 at 11:04 am

Thanks for letting us know about altitude :)

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128 Lorraine January 7, 2014 at 1:19 am

these are in the oven now! cannot wait

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129 Vanessa Reader January 7, 2014 at 4:28 am

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

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130 Sandy January 9, 2014 at 11:24 pm

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

Thanks for sharing this wonderful recipe!

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131 Shawna January 10, 2014 at 3:38 am

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

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132 Desiree de Goede January 10, 2014 at 7:03 am

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

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133 Mari January 11, 2014 at 6:01 pm

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

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134 Aimee January 12, 2014 at 9:23 pm

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

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135 Chen January 13, 2014 at 8:31 pm

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

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136 Joanne January 15, 2014 at 3:04 pm

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

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137 Chen January 22, 2014 at 7:00 am

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

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138 Brendan E. January 14, 2014 at 12:27 pm

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

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139 Sarah January 15, 2014 at 2:40 pm

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

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140 Lyn January 15, 2014 at 4:56 pm

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

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141 Joanne January 17, 2014 at 10:29 am

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

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142 madeline February 2, 2014 at 9:08 am

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

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143 Natalie January 15, 2014 at 9:30 pm

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

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144 Krystle January 16, 2014 at 3:08 pm

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

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145 Joanne January 17, 2014 at 10:26 am

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

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146 Angelique January 17, 2014 at 1:48 am

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

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147 Norma Lundberg January 17, 2014 at 12:05 pm

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

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148 Jason Hickman January 18, 2014 at 10:21 pm

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

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149 Aya January 19, 2014 at 10:58 am

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

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150 Joanne January 21, 2014 at 9:23 pm

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

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151 Rowan January 21, 2014 at 9:39 pm

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

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152 Paige January 22, 2014 at 1:31 pm

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

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153 Stephanie January 22, 2014 at 8:10 pm

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

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154 Brianne January 22, 2014 at 9:06 pm

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

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155 Willa January 22, 2014 at 11:26 pm

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

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156 mary January 22, 2014 at 11:53 pm

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

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157 Joanne January 24, 2014 at 9:41 am

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

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158 Niamh January 23, 2014 at 5:22 pm

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

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159 emily January 23, 2014 at 8:20 pm

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

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160 Joanne January 24, 2014 at 9:39 am

Yum!

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161 Laura January 24, 2014 at 1:22 pm

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

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162 Eliza January 25, 2014 at 7:21 pm

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

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163 Joanne January 30, 2014 at 12:44 pm

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

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164 Esther February 1, 2014 at 11:21 am

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

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165 Joanne February 1, 2014 at 11:36 am

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

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166 Annalise January 25, 2014 at 11:02 pm

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

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167 Coco January 26, 2014 at 12:06 am

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

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168 Alice January 26, 2014 at 11:29 am

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

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169 Joanne January 30, 2014 at 12:43 pm

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

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170 Kim January 26, 2014 at 10:08 pm

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

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171 tegan January 26, 2014 at 11:41 pm

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

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172 Sara January 27, 2014 at 1:38 am

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

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173 Joanne January 30, 2014 at 12:41 pm

Love your changes Sara!

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174 Missmain January 27, 2014 at 8:22 am

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

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175 Joanne January 30, 2014 at 12:40 pm

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

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176 Jennifer January 27, 2014 at 1:16 pm

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

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

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

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

Thank you!!!

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177 Joanne January 30, 2014 at 12:39 pm

:) Love it!

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178 Dana January 27, 2014 at 9:36 pm

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

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179 Janice January 28, 2014 at 12:15 am

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

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

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180 Joanne January 30, 2014 at 12:36 pm

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

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181 Hoa January 28, 2014 at 2:47 am

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

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

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182 Joanne January 30, 2014 at 12:34 pm

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

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183 Michael January 30, 2014 at 12:20 am

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

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184 Joanne January 30, 2014 at 12:07 pm

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

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185 Kathrine January 30, 2014 at 4:44 am

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

Thank you for this recipe.

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186 Chelsea January 30, 2014 at 8:34 pm

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

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187 janelle January 30, 2014 at 10:03 pm

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

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188 Amber January 31, 2014 at 2:12 am

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

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189 Jason January 31, 2014 at 10:33 am

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

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190 mia January 31, 2014 at 1:03 pm

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

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191 Joanne February 1, 2014 at 11:37 am

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

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192 Maddy January 31, 2014 at 5:53 pm

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

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193 muffin mint brownies January 31, 2014 at 8:47 pm

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

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194 V Joanne Heyob. February 1, 2014 at 4:55 pm

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

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195 Catmatt February 1, 2014 at 8:19 pm

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

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196 egrigg32@gmail.com February 2, 2014 at 6:53 am

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

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197 Joanne February 2, 2014 at 12:50 pm

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

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198 madeline February 2, 2014 at 9:00 am

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

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199 Joanne February 2, 2014 at 12:49 pm

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

p.s. we love chocolate, too :)

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200 Jane February 2, 2014 at 4:17 pm

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

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201 Joanne February 4, 2014 at 11:05 am

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

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202 Stephanie P. February 5, 2014 at 9:33 pm

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

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203 Andrea February 2, 2014 at 9:52 pm

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

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204 Victoria February 2, 2014 at 10:40 pm

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

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

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

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205 sam February 3, 2014 at 8:14 am

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

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

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206 Joanne February 4, 2014 at 11:07 am

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

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

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207 Matt February 3, 2014 at 2:20 pm

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

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208 Joanne February 4, 2014 at 11:03 am

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

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209 Celeste February 3, 2014 at 9:35 pm

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

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210 suzanne clark February 5, 2014 at 3:03 pm

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

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211 Shawnee February 5, 2014 at 6:43 pm

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

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212 suzanne clark February 5, 2014 at 7:32 pm

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

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213 Stephanie P. February 5, 2014 at 9:31 pm

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

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214 Tia February 6, 2014 at 6:49 pm

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

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215 Joanne February 26, 2014 at 12:47 pm

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

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216 Sakinah February 8, 2014 at 8:16 am

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

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217 Johlene February 8, 2014 at 10:47 am

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

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218 JennyK February 9, 2014 at 3:14 pm

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

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219 Naz February 11, 2014 at 7:06 pm

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

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220 Kelli C. April 3, 2014 at 12:48 pm

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

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221 Lee February 11, 2014 at 7:11 pm

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

Thank you for sharing!

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

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222 Mardelle February 11, 2014 at 8:27 pm

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

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223 Hannah February 12, 2014 at 12:47 pm

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

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224 Joanne February 27, 2014 at 4:38 pm

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

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225 Beverly Cox February 12, 2014 at 7:01 pm

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

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226 J February 12, 2014 at 8:12 pm

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

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227 sam February 12, 2014 at 11:18 pm

The best I’ve ever had yum!

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228 Amy O February 13, 2014 at 7:12 pm

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

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229 Steph February 13, 2014 at 9:11 pm

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

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230 Parneet February 13, 2014 at 11:50 pm

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

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231 Claire February 14, 2014 at 5:08 pm

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

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232 Joanne February 27, 2014 at 4:21 pm

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

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233 Mei February 14, 2014 at 5:53 pm

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

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234 Rachael February 15, 2014 at 8:46 pm

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

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235 Joanne February 27, 2014 at 4:33 pm

Sorry about that Rachael!

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236 Mariam February 16, 2014 at 11:58 am

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

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237 Joanne February 20, 2014 at 11:02 am

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

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238 Tally February 19, 2014 at 2:19 am

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

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239 Miriam Madsen February 19, 2014 at 9:25 am

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

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240 anonymous February 19, 2014 at 10:54 am

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

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241 Joanne February 20, 2014 at 10:53 am

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

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242 Sophie February 19, 2014 at 12:48 pm

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

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243 Kandace February 19, 2014 at 7:38 pm

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

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244 Joanne February 20, 2014 at 10:52 am

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

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245 Juliet February 21, 2014 at 12:57 am

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

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246 Ivana February 20, 2014 at 5:37 pm

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

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247 Adam February 26, 2014 at 1:21 pm

Hi there — we have not tried this. We’d love to hear if you do, though :) Here’s an almond brownie from Love and Olive Oil (we totally trust them): http://www.loveandoliveoil.com/2013/10/triple-almond-brownies.html

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248 Juliet February 21, 2014 at 12:56 am

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

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249 Meredith February 22, 2014 at 3:10 pm

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

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250 Katherine February 22, 2014 at 7:05 pm

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

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251 Kerrie McLoughlin February 23, 2014 at 10:17 pm

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

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252 marian February 24, 2014 at 3:07 pm

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

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253 Adam February 26, 2014 at 1:09 pm

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

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254 Cassidy Jacobson February 24, 2014 at 4:42 pm

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

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255 Jen February 24, 2014 at 8:14 pm

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

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256 Raquel February 26, 2014 at 3:49 pm

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

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257 Joanne February 27, 2014 at 4:10 pm

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

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258 Christa February 27, 2014 at 10:17 am

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

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259 Trish March 1, 2014 at 8:08 pm

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

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260 Mary March 1, 2014 at 8:15 pm

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

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261 N March 1, 2014 at 9:26 pm

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

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262 Wendy March 2, 2014 at 6:47 pm

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

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263 Dani March 2, 2014 at 8:36 pm

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

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264 Melissa March 5, 2014 at 8:04 am

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

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265 Taryn March 5, 2014 at 11:54 pm

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

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266 Evelyn March 6, 2014 at 7:55 pm

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

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267 Joanne March 17, 2014 at 4:43 pm

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

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268 Ana March 6, 2014 at 9:40 pm

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

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269 Joanne March 17, 2014 at 4:42 pm

Foil will work just fine.

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270 Jean March 7, 2014 at 1:18 pm

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

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271 Bonnie March 7, 2014 at 4:33 pm

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

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272 Joanne March 17, 2014 at 4:39 pm

Oh yes, warmed brownies are amazing!

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273 Jse March 9, 2014 at 7:54 pm

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

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274 Paul March 11, 2014 at 1:43 am

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

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275 Joanne March 17, 2014 at 3:30 pm

How interesting. Thanks for sharing your findings :)

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276 brian March 12, 2014 at 12:16 am

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

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277 Joanne March 17, 2014 at 3:26 pm

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

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278 Melissa March 12, 2014 at 12:20 am

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

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279 Joanne March 17, 2014 at 3:25 pm

So glad you enjoyed them!

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280 Alyssandra santos March 12, 2014 at 6:14 am

How many brownies can this recipe make?

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281 Joanne March 17, 2014 at 3:25 pm

The recipe makes 16 brownies.

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282 Stacy March 12, 2014 at 2:49 pm

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

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283 Joanne March 17, 2014 at 3:19 pm

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

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284 Dude March 12, 2014 at 6:22 pm

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

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285 Joanne March 17, 2014 at 3:17 pm

Nice! Glad you gave them a try :)

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286 D. March 12, 2014 at 11:58 pm

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

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287 Angela March 13, 2014 at 7:48 pm

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

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288 Joanne March 17, 2014 at 3:12 pm

So glad we’ve converted you Angela!

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289 Lola Ditzler March 13, 2014 at 11:16 pm

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

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290 Joanne March 17, 2014 at 3:10 pm

Sounds delicious!

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291 Rob March 15, 2014 at 7:21 pm

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

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292 Joanne March 17, 2014 at 2:58 pm

Great, so glad you like it.

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293 David March 16, 2014 at 8:48 am

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

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

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

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

Thanks!

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294 Joanne March 16, 2014 at 11:08 am

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

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295 David W March 17, 2014 at 11:03 pm

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

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

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

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

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

Hope that’s helpful info!

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296 Joanne March 19, 2014 at 11:57 am

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

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297 David W March 19, 2014 at 5:55 pm

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

298 Lauren March 17, 2014 at 5:35 pm

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

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299 Adam March 18, 2014 at 4:21 pm

Ohh, great idea. Glad you enjoyed them!

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300 Cordlt March 17, 2014 at 7:49 pm

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

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301 Adam March 18, 2014 at 4:20 pm

Ha, glad you like them :)

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302 Lydia March 19, 2014 at 6:16 pm

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

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303 Joanne March 20, 2014 at 11:21 am

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

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304 Sandra March 20, 2014 at 9:34 am

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

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305 Joanne March 20, 2014 at 11:20 am

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

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306 Kateri March 23, 2014 at 5:44 pm

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

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307 Joanne March 24, 2014 at 9:44 am

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

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308 Pam March 25, 2014 at 5:17 pm

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

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309 John March 25, 2014 at 7:49 pm

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

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310 Melissa March 25, 2014 at 9:31 pm

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

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311 Rebecca Harvey March 25, 2014 at 10:40 pm

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

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312 Joanne April 3, 2014 at 11:12 am

Nice! So glad you enjoyed it.

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313 Neha March 26, 2014 at 1:28 pm

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

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

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314 Joanne April 3, 2014 at 11:10 am

Interesting! Thanks for sharing your tip about yogurt.

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315 Minnie Sereneo March 26, 2014 at 7:14 pm

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

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316 Joanne April 3, 2014 at 11:09 am

Awesome! So glad you enjoyed them.

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317 Laura March 27, 2014 at 9:29 pm

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

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318 Joanne April 3, 2014 at 11:03 am

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

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319 Dawn March 28, 2014 at 6:54 pm

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

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320 Joanne April 3, 2014 at 10:59 am

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

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321 Elizabeth Hoare March 29, 2014 at 5:41 am

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

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322 Adam March 29, 2014 at 12:47 pm

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

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323 Alan March 29, 2014 at 11:07 am

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

I used Hershey unsweetened cocoa.

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

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

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

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324 Adam March 29, 2014 at 12:47 pm

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

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325 Diane March 29, 2014 at 8:15 pm

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

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326 Janette March 30, 2014 at 11:14 pm

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

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327 Joanne April 3, 2014 at 10:50 am

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

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328 Phil March 31, 2014 at 4:05 pm

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

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329 Joanne April 3, 2014 at 10:47 am

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

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330 Julie April 1, 2014 at 8:51 am

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

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

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331 Joanne April 3, 2014 at 10:43 am

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

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332 Julie April 1, 2014 at 9:09 am

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

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333 Joanne April 3, 2014 at 10:43 am

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

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334 RoSon April 1, 2014 at 2:59 pm

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

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335 Joanne April 3, 2014 at 10:41 am

Glad you liked them!

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336 suzy April 2, 2014 at 12:15 pm

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

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337 Joanne April 3, 2014 at 10:40 am

So glad you enjoyed them!

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338 suzy April 2, 2014 at 12:17 pm

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

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339 Sarah April 3, 2014 at 3:53 am

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

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340 Joanne April 3, 2014 at 10:38 am

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

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341 Sarah April 11, 2014 at 3:43 am

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

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342 Melissa April 3, 2014 at 1:13 pm

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

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

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

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343 Joanne April 4, 2014 at 11:36 am

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

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344 Audrey April 4, 2014 at 12:19 am

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

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345 Joanne April 4, 2014 at 11:29 am

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

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346 shannon April 4, 2014 at 11:13 am

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

I’ll update if these ever finish baking.

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347 Joanne April 4, 2014 at 11:18 am

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

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348 David April 4, 2014 at 7:14 pm

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

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349 Leslie April 5, 2014 at 8:15 pm

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

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350 Justin April 5, 2014 at 8:38 pm

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

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351 Miho April 6, 2014 at 10:16 am

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

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352 Adam April 8, 2014 at 11:47 am

You can or just reduce a little.

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353 Katie April 6, 2014 at 9:22 pm

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

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354 Adam April 8, 2014 at 11:38 am

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

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355 Claire April 7, 2014 at 2:00 pm

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

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356 Adam April 8, 2014 at 11:37 am

Adding more chocolate is never a bad idea!

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357 Rochelle April 7, 2014 at 10:42 pm

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

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358 Adam April 8, 2014 at 11:35 am

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

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359 Justin April 8, 2014 at 11:42 am

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

This recipe is perfect!

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

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360 Adam April 8, 2014 at 11:43 am

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

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361 Scott April 8, 2014 at 2:11 pm

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

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362 KW April 8, 2014 at 7:39 pm

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

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363 Aaron April 9, 2014 at 12:33 am

Does it need to be unsalted butter?

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364 Adam April 10, 2014 at 2:52 pm

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

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365 chantel April 10, 2014 at 12:33 am

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

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

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

Thanks for the recipe!

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366 Adam April 10, 2014 at 2:50 pm

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

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367 NdWood April 10, 2014 at 4:51 pm

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

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368 muslima April 10, 2014 at 6:26 pm

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

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

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369 Joanne April 16, 2014 at 1:00 pm

Hi there — the pin button should appear when you over over an image. For now, here’s a link to our pin. If you repin that it should be saved for you. http://www.pinterest.com/pin/208995238930977521/

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370 angela April 10, 2014 at 7:56 pm

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

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371 Joanne April 16, 2014 at 1:00 pm

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

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372 Amelia Bedelia April 12, 2014 at 11:05 pm

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

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

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373 angel April 12, 2014 at 11:22 pm

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

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374 Joanne April 16, 2014 at 12:55 pm

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

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375 Samantha April 14, 2014 at 8:30 am

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

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376 Joanne April 16, 2014 at 12:43 pm

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

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377 Nadine April 15, 2014 at 12:17 am

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

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378 Joanne April 16, 2014 at 12:38 pm

Oh yum! Glad you loved them so much :)

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379 jojo April 15, 2014 at 6:57 am

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

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380 Joanne April 16, 2014 at 12:37 pm

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

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381 Sarah April 17, 2014 at 12:46 am

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

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382 Joanne May 12, 2014 at 1:29 pm

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

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383 Carol April 17, 2014 at 2:03 pm

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

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384 Desigoogly.com April 17, 2014 at 5:42 pm

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

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385 Mia April 17, 2014 at 6:55 pm

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

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386 Victoria April 17, 2014 at 11:53 pm

One word: Awesome!

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387 Shireen April 18, 2014 at 11:20 pm

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

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388 Joanne May 12, 2014 at 1:31 pm

Thanks so much! You are so sweet :)

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389 Sam Chapncik April 19, 2014 at 5:25 pm

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

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390 Brenda April 19, 2014 at 9:31 pm

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

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391 Valkyrisa April 19, 2014 at 10:57 pm

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

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392 Joanne April 23, 2014 at 2:23 pm

Thanks for the details on cocoa powder! Glad you enjoyed the recipe :)

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393 Shireen April 21, 2014 at 5:31 am

This is my 3th time I’m making Fudgy Brownies … We go NUTS for it….we LOVE it…thank you so so so much.

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394 Casey April 21, 2014 at 12:48 pm

These are great and soooo fudgy but I recommend NOT using foil on the bottom. They stuck to the foil and we had a heck of a time getting them off, essentially turning these brownies into a crumbly, yet still edible, mess. I was sooo disappointed because I wanted them for Easter this year.

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395 Joanne April 23, 2014 at 2:18 pm

Bummer — we’ve never had any issues with foil, ourselves, but are sorry you had a hard time! Maybe parchment paper would be better next time?

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396 Lea April 21, 2014 at 9:19 pm

I have been searching for a homemade brownie that was better than my fav expensive boxed brand…WOW! Did this recipe deliver!! These are simply amazing and so easy to make. It will be my new go-to brownie recipe. Thank you for posting this!!! I can’t say enough- just the perfect balance of deep dark moist chocolately yumminess with a light crisp top and ooey gooey center. Perfection in a pan ♥ .

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397 Nelum April 22, 2014 at 2:54 pm

Its my favorite brownie recipe. Turns out really really great. Thank u for sharing. Everyone at my home just love them. I have made them for like 30 times now :)

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398 Samantha April 23, 2014 at 1:05 am

how do i get my brownies a flaky top? i followed exactly the recipe and they tasted delicious, but it doesn’t have a flaky top. is it the oven toaster, or should i necessarily alternate the ingredients like other commenters do?

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399 Joanne April 23, 2014 at 2:10 pm

Hi Samantha, We achieve the shiny/flaky top on our brownies by following the recipe we shared above (not from variations in comments). It is possible your oven is a little different? It is also pretty important to stir the batter the 40 – 50 strokes after adding the flour before baking.

In the end, though, as long as the brownies tasted good, we wouldn’t worry too much about it :)

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400 Samantha May 8, 2014 at 5:18 am

It was perfect! I was able to crisp up the brownies’ top. Thank you for sharing this wonderful recipe. It was the most decadent, irresistible, chocolatey, fudgy, brownies I ever tasted. I figured out it wasn’t really the oven toaster that didn’t crisp up the top, it’s just that the ingredients weren’t really mixed well in the double boiler step. :D

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401 Joanne May 16, 2014 at 11:49 am

Glad things worked out in the end!

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402 Samantha April 25, 2014 at 1:33 am

Hi Joanne, what about alternating the granulated sugar with powdered or confectioners’ sugar? I live in an area of my country which there are some ingredients for baking, but it isn’t complete.

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403 Joanne May 16, 2014 at 12:26 pm

We’d recommend sticking to granulated sugar, if you can. We’ve never tried powdered sugar in this recipe and are not sure what would happen if we were to use it in place of the granulated sugar.

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404 Xochitl April 25, 2014 at 5:23 pm

This is my go to brownie recipe! I like to make it w/o nuts for the boyfriend, with n
uts for myself, and lately I’ve combined your amazing recipe with a strawberry balsamic brownie recipe I also found on pinterest. Well technically I just use their strawberry balsamic mixture and your brownie recipe. Soooooooo good!

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405 Joanne May 16, 2014 at 12:34 pm

Yum, sounds so good!

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406 Thao April 27, 2014 at 2:16 am

Hello! Recipe says use medium saucepan and add 1-2 inches deep of water. Can you tell me how much water to use? I can gauge and try to eyeball it but don’t want to risk it. I think I have a medium saucepan, but would like more accuracy. Thank you!

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407 Joanne May 16, 2014 at 12:24 pm

Hi, as long as the water doesn’t touch the bottom of the bowl with the butter, sugar and cocoa powder you will be fine.

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408 jessica April 27, 2014 at 7:47 pm

This is the best chocolate brownie recipe I’ve ever used!
this is going in my amazing special recipe book! :)
Thankyou so much!

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409 Sherrie April 28, 2014 at 12:18 am

Just put these in the oven. The batter reminded me of the consistency of cool peanut butter LOL! I tasted the batter and it was a little bitter but I also added an additional rounded quarter cup sugar so I guess it won’t be too bitter once it is baked. Now the hard part…the wait! I have a tried and true brownie recipe but wanted something quick and easy. This takes no time to whip up! I did set the kitchen timer to 30 minutes based on everyone’s recommendations to add 10 minutes to the baking time. I will check it at the 20 minute mark to see where we are. Update to come in under 20 minutes!

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410 Sherrie April 28, 2014 at 12:41 am

I had to add another 10 minutes baking time…they were still very raw in the center! Must be my oven. Holy chocolate brownies Batman! These are delicious! Thank you for the best brownie recipe ever!

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411 Joanne May 16, 2014 at 12:21 pm

Ovens can be a pain sometimes. Ours runs hot. Glad the brownies turned out well in the end, though!

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412 mya April 28, 2014 at 6:06 pm

so woul i add 1 1/2 cups sugar if I want them sweet or 1 1/4 cups of sugar?

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413 Joanne May 16, 2014 at 12:11 pm

Hi Mya, we’ve never added additional sugar to the recipe. Our advice is to test it out for yourself — we’d start with the lower amount first.

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414 Patrice April 28, 2014 at 9:55 pm

I was so hopeful for these brownies, followed the recipe exactly and they never cooked fully. Left them in the oven for over 40 minutes and they were still gooey and raw on the inside. I love baking and follow recipes successfully all the time. Very displeased with this brownie baking experience.

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415 Joanne May 16, 2014 at 12:10 pm

Hi Patrice, We’re sorry the brownies didn’t work well for you!

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416 Zawee April 29, 2014 at 4:56 am

Hello! Thank you for this recipe. I actually tried it twice, once yesterday, and once this morning because I am going to a friend’s house. But it didn’t turn out good. I don’t know what might have been the problem. Do you think it might be because of the conversion of the American cup to the European deciliter?

On the first try, the brownie was really like a batter on the inside, it was hard on the top, and I had it in the oven for nearly 3 hours! I used a glass pan, because I didn’t have a small metal pan. On the second try, I gave it a go with the metal pan, but the brownie wasn’t fudgy and it was all flat, no volume at all, and the taste was different.

I don’t know what might have caused it.

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417 Joanne May 16, 2014 at 12:10 pm

Hmm, we’re not quite sure, either. We’re sorry they didn’t work well for you.

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418 Eros April 30, 2014 at 1:48 pm

you never mentioned, how much flour ?

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419 Joanne May 16, 2014 at 12:04 pm

Hi there — the amount is shared in the recipe above.

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420 nettie April 30, 2014 at 4:25 pm

hello,
i had a quick question, so i’m giving a speech on how to make brownies and i only have 6 – 10 minutes to make it, so i was wondering if i heat the butter separately and just mix it in while i’m making it, would it still turn ok?

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421 Joanne May 16, 2014 at 12:01 pm

Hi Nettie, we’re not sure. Probably. We have always melted the butter with the sugar and cocoa powder in the same bowl. We’d suggest trying a batch first.

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422 Jacque April 30, 2014 at 8:14 pm

This is the best homemade brownie recipe! Delicious!

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423 Loni May 1, 2014 at 7:32 pm

These are dense, super chocolatey brownies — not overly sweet gooey brownies. I upped the sugar, based on other reviews, by a 1/4 cup to make it more palatable for the family. I doubled the recipe and baked at 325 in a 13 x 9 pan for about 30 minutes and they turned out really well. Adding mocha icing made them even better!

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424 Jordan May 1, 2014 at 11:30 pm

Me and My daughter tried to make these! although we didnt have any vanilla essence but they still came out very nicely and tasted awesome too.

(:

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425 Mel May 2, 2014 at 11:40 am

Erm…
I just pulled ‘it’ out of the oven on 20 mins and it has like frothed up… I do not know what happened. I couldn’t find my square tin so I used a round one…

Other than that followed the recipe… I did put extra sugar though… But I don’t believe that is what has done it

????

What went wrong?

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426 Joanne May 16, 2014 at 11:59 am

Hi Mel, we really aren’t sure. The round pan should not have done anything to cause it. Sugar could have? Sorry things didn’t work well for you!

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427 Cooker May 3, 2014 at 12:55 pm

These were the perfect brownies; however, I had to tweak the recipe to my taste as I don’t like the bitter taste. The amount of cocoa is too much, so I scaled back some on it. Otherwise, these brownies are awesome.

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428 Elizabeth May 3, 2014 at 3:35 pm

These are SO legit. My third go-round I added mint extract and bits of a ghirardeli sea salted almond & midnight chocolate bar. So so good. I am a dark chocolate fan, so I use 1/3cup less sugar. Perfection. Thank you for this! The little rating thing won’t work on my phone, So let it be known this is a 5 STAR recipe all day, every day.

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429 Joanne May 16, 2014 at 11:58 am

Oh wow, I kind of want a bite of your brownies!

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430 Julia May 4, 2014 at 10:27 am

These brownies are delectable! Love the moistness and the deep chocolatey flavor. Used an 8×8 glass dish and they ended up needing about 45 minutes in the oven.

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431 Damon May 4, 2014 at 12:47 pm

I made these and substituted canna butter for the butter. The Cannabutter (Ounce of Chronic Buds to POUND butter.). I can tell by the consistency of the mix this will be good. Super Strong and RICH pot brownies…

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432 sandyw May 4, 2014 at 4:20 pm

For anyone making. If you try the mixture just before the flour you can still adjust the sugar or the cocoa more to your taste (if you prefer sweeter or more chocolaty), I added some choc chips. I melted the butter in the microwave instead of the double boiler. These turned out great, I much prefer to make homemade for the family instead of boxed with the unpronouncible chemicals and additives. Wonderful

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433 Libby May 6, 2014 at 7:20 pm

Reading theses reviews, I can’t wait to try these brownies. I’m 12 and I LOVE to bake and these look perfect. I was just wondering though, if you melt the butter in the microwave instead, do you keep the sugar and chocolate powder in there aswell whilst you microwave?
Sorry probably a really stupid question but. I’m not hugely experienced

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434 Joanne May 12, 2014 at 5:53 pm

Not a stupid question at all! We’ve melted the butter in the microwave with the cocoa powder and sugar in the same bowl. It should work just fine.

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435 heather May 7, 2014 at 1:08 am

These brownies came out absolutely perfect! I used less salt but replaced it with ground espresso and crushed up pretzels for on top. So delicious! Thanks!

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436 Joanne May 12, 2014 at 5:53 pm

Great idea to add the espresso powder and pretzels. Yum!

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437 Jenny May 7, 2014 at 9:05 am

AWESOME BROWNIES!!! This by far is the best recipe ever. Better than the box and so fudge and moist. I have finally found my go to fudge brownie recipe. Thank you soooo much.

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438 MEB84 May 8, 2014 at 8:09 am

I appreciate your efforts on this recipe, but these were some of the worst brownies I’ve ever had…certainly not better than the box. Overly chocolatey…I LOVE dark chocolate but they were way too strong. Other chocoholics said the same thing. Nobody finished theirs & the rest were thrown away. My father even asked me if I put alcohol or jalapeños(weird I know) in them bc they were too strong. Secondly, the texture was so so. Not as fudgy or creamy as box ones plus I didn’t get the crunchy film on top…really sad about that.

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439 Joanne May 16, 2014 at 11:49 am

Sorry you didn’t enjoy them! These are a serious favorite in our home, but everyone has slightly different tastes.

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440 Kat Elizabeth May 10, 2014 at 8:55 am

Just got these out of the oven, absolutely delicious! Definitely do the first step in the microwave rather than on a double boiler though! I waited ten minutes for the butter to melt over the water to no avail, but one minute in the microwave did the job perfectly.

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441 Hilary May 12, 2014 at 8:01 pm

Like some others, my “batter” was very thick (more like cookie dough), never got a smooth, glossy texture, and baked into a strange consistency, sort of like grainy spoon bread. The flavor is fine, but I can feel sugar crystals crunch when I eat it, like the ingredients never really became incorporated into a batter. I kind of want to try again to see if I can get a different result. (I wonder if it was too hot when I added the eggs. The batter got much, much thicker after the addition of each egg.)

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442 Joanne May 16, 2014 at 11:43 am

Adding the eggs should make the batter more like a thick shiny pudding. We’re not really sure why the batter would be so thick. We hope a second try turns out better! Thanks for commenting :)

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443 Keri May 12, 2014 at 10:15 pm

This is my go-to brownie recipe. I love it. My kids love it. Sometimes by chance, it’s been altered. For the most part, I use a cup of butter, and everything else the same, and it makes the batter a little easier to spread, but still pretty dense, fudgy and delicious. I’ve never had an issue with bitterness. And believe me, if I had, my kids would have said something, instead of inhaling the whole pan of them, everytime. I also cube the butter, rather than just letting it sit whole, it seems to melt and combine quicker.

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444 Keri May 12, 2014 at 10:17 pm

I also grease the pan, rather than using foil or parchment.

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445 Charis May 13, 2014 at 11:12 pm

AMAZING!!!!! I love these brownies!! They really were fudgy, chocolatey, rich, (not cakey at all hooray!!)! I baked these for 15 minutes in little aluminium foil cupcake cups to reduce the hassle (and also to accomodate my weird oven haha).

I love the flavour of brown sugar, so I used half brown and half white sugar. I also reduced the sugar quantity to 200g instead, and found that these brownies were a bit more sweet than bittersweet for me. I will reduce the quantity further next time!

(Dear Joanne: would I have to reduce the flour level to compensate when I do this the next time? I did not reduce the flour level/change anything else besides the 200g sugar alteration this time and they were OK!)

Joanne, thank you for sharing this beautiful recipe! It’s easy, simple, and it really works well :D I have finally found my go-to homemade fudge brownie recipe!!! YAY!!!

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446 Joanne May 16, 2014 at 11:27 am

You are very welcome! We’d stick to the same flour amount for now. If the brownies turn out dry, you could try reducing the flour a little.

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447 Naija May 15, 2014 at 4:30 pm

First batch i made was horrible, misread the recipe and put 1/4 cup of salt instead of teaspoon and was absolute salt fest. Second batch….was wonderful! Family, loved, loved, loved this recipe and it was just plain delicious and didn’t have that much sugar. Thanks so much for the recipe and looking forward to make this again for my family and this time with walnuts instead of adding chocolate chips.

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448 Joanne May 16, 2014 at 11:13 am

Oh no! So glad the second batch worked out a bit better for you :)

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449 Rachel May 16, 2014 at 1:06 pm

Happened upon this recipe while looking for an easy brownie recipe and these are awesome!!! Love that they have less sugar than your typical brownie recipe and we also love that dark chocolatey taste to them. Really delicious! I had to cook mine about 10-15 minutes longer than the recipe called for too and even after that they were still moist and fudgy – delish!! Thanks for posting this great recipe!

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450 Ash May 17, 2014 at 1:15 am

These are amazing! My new go-to recipe for brownies. I used margarine instead of butter, beat the butter mixture with the electric mixer briefly after heating and cooked slightly longer than the recipe calls for- but it probably didn’t really need it. I added marshamllows, which for some reason rose to to the top, and made the top especially crackly and chewy. Chocolately, moist perfection :)

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451 Joanne May 19, 2014 at 10:49 am

That’s cool about the marshmallows — I bet the top was delicious!

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452 Pai May 17, 2014 at 8:31 pm

This is the best brownie recipe ever! Made these for my mom’s birthday and everybody loved it. Now this is my go to brownie recipe. Thanks a lot!

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453 Joanne May 19, 2014 at 10:47 am

Nice! We’re so glad you love it so much.

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454 jacqueline May 19, 2014 at 4:26 pm

made these and it wa so simple the family loved them’ thanks for recipes…Cheers!

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455 Joanne June 20, 2014 at 2:01 pm

You are very welcome! We’re glad you enjoyed the brownies.

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456 Milly May 19, 2014 at 5:50 pm

These were delicious! I actually had to cook them about 20 min longer and let them set up in the fridge overnight. I made caramel sauce and drizzled that over top then sprinkled with sea salt. Perfect “adult” brownies!

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457 Joanne June 20, 2014 at 2:01 pm

Oh, wow … great idea. Salted caramel brownies – YUM.

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458 Mitzi May 20, 2014 at 10:54 am

I was looking for a not too sweet brownie recipe using cocoa powder instead of melting chocolate. this is so good–its so moist and not too sweet. I wonder if this will work with cream cheese frosting (marbled cheesecake brownie). ;-) i will be baking this again and again, gem recipe.

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459 Joanne June 20, 2014 at 2:06 pm

Oh, great idea. You should try it, I bet the cream cheese swirl would work really well.

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460 tt May 20, 2014 at 3:59 pm

Waayhayyyhayyyy too much cocoa!!! One cup of cocoa is plenty….other than that, this recipe is perfect! Love, love, love these brownies!

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461 tt May 20, 2014 at 4:01 pm

I meant 1/2 cup cocoa is plenty!

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462 Joanne June 20, 2014 at 2:07 pm

Glad you love them and were able to adapt to your likes!

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463 Linda May 21, 2014 at 9:31 pm

The Best Brownie recipe I have ever made…. definitely a keeper!! Had the best taste and it was fudgy. Thanks for the recipe

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464 Joanne June 20, 2014 at 2:13 pm

Nice! So glad you enjoyed it!

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465 Sarah May 23, 2014 at 2:12 am

This recipe is brilliant!! It’s so simple and with ingredients that are usually always in my cupboard and the brownies taste amazing, thank you so much for this recipe! Will definitely be using this one again :)

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466 Joanne June 20, 2014 at 2:18 pm

Hi Sarah, Thanks so much for coming back and commenting! We’re so happy you enjoyed the brownies.

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467 Brittney May 25, 2014 at 11:06 pm

Hello:

I have been a fan of this recipe for some time and I finally decided to make a comment about it. We do use applesauce as a substitute for the butter and use 4oz of Bob’s Red Mill pastry flour. It works wonderfully! They come out fudgy, gooey and just so perfect.

I have used canola oil before, as a substitute for the butter, and it’s just as delicious.

Thank you so much~

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468 Joanne May 28, 2014 at 12:34 pm

Hi Brittney, Thank you so much for sharing that! It’s really helpful to know which substitutes work well in our recipes.

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469 amber May 26, 2014 at 12:57 pm

Really love these brownies, which I made at 7500 feet. They did take an extra 10 min to cook.

However, I am moving back to sea level and would like to take this recipe with me. What adjustments should I make?

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470 Joanne May 28, 2014 at 12:32 pm

Our recipe and bake time is perfect for when you are at sea level. Our best advice is to stay close once the brownies are nearing the end of the suggested bake time. Once they look cooked and a toothpick comes out almost clean they are done.

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471 Jessica M. May 26, 2014 at 1:15 pm

I moved to a tiny town in the middle of nowhere and the local Walmart did not have the Ghiradelli Dark Chocolate Brownie mix. I attempted one scratch recipe in the past using Hershey’s dark cocoa but the flavor just wasn’t like store bought. We were home on a lazy Sunday and I noticed I had all the ingredients for this recipe so we gave it a try and threw in some chocolate chips. I am so pleased with it. Printed out the recipe and it will forever be my go to. Thanks so much!!!!!!

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472 Joanne May 28, 2014 at 12:31 pm

Awesome! Maybe it was fate that your go-to mix wasn’t available. We’re so glad you found our recipe and you enjoyed it so much!

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473 Jay May 28, 2014 at 3:03 am

wow! beautiful brownies!! they were best chilled. i couldn’t stop eating them (my poor waisteline :( ). i didn’t use the double boiler method – just melted the butter. and i used 1/3 chopped walnuts and 1/3 choc chips – but i’ll think ill keep the nuts at 2/3 cup next time AND keep the choc chips.! the cooking time was much longer though! 45 minutes for me. this is definitely a keeper!! :)

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474 Joanne May 28, 2014 at 12:25 pm

We’re so glad you enjoyed the brownies. Chilled brownies are pretty awesome!

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475 Andrea June 12, 2014 at 9:25 am

My sister and I love your recipes and this is just another hit!

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476 Joanne June 20, 2014 at 12:39 pm

Nice! So glad you enjoy them :)

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477 Naomi June 12, 2014 at 4:13 pm

OK this might seem a little odd but…i am 14 years old and i LOVE to bake! i blow up the kitchen with cupcakes, cakes, brownies, any pastry really! (not literally :/) Whenever my mom comes home from work the kitchen always has something in it! My mom always says “why can’t you be a normal girl and waste my money on make-up or clothes instead of baking ingredients?” I’ve always wanted to open a bakery of my own but i know i’m just a beginner. I tried out this recipe and it turned out FANTASTIC!!! i made it for my brother’s birthday party and everyone thought they were store bought! They couldn’t beleive it when i told them that i had baked them myself! Needless to say these brownies are the best recipe i’ve ever made. I usually stick to the boxes when it comes to brownies but now i don’t need any of that! These were so simple! 5 Stars!!!! (sorry this is so long! :D)

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478 Joanne June 20, 2014 at 12:38 pm

Hi Naomi, We love your story! That is exactly what I was like when I was younger :) My mother worked long hours, so all I did was bake/cook by myself when I got home from school. Sometimes it didn’t quite work out, but it was fun anyway. We are so happy you tried the brownies — you should look for Alice Merdrich’s book (these are based on her brownie recipe). If you love chocolate, she’s the one to learn from! Here’s a link to one of her book’s on Amazon: http://www.amazon.com/Bittersweet-Recipes-Tales-Life-Chocolate/dp/1579651607

Also, if you ever need anything (advice in the kitchen/whatever), just shoot us an email using inspiredtaste@gmail.com :)

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479 Cynthia June 14, 2014 at 7:32 pm

THIS STUFF!! The first time I made these brownies, oh good lord….they were soo chewy and fudgy! Just the way I like ‘em :)

This is the PERFECT recipe for fudgy brownies. Thanks so much for posting. ^_^

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480 Joanne June 20, 2014 at 12:25 pm

Hi Cynthia, thanks for commenting! We’re glad you enjoyed the brownies :)

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481 Trista June 15, 2014 at 12:49 am

These are amazing. I used organic coconut oil instead of butter and added chocolate chips and quartered caramel candies and put it with my homemade vanilla bean ice cream <3 (Just had to cook them a bit longer with the oil) THANK YOU

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482 Joanne June 20, 2014 at 12:22 pm

Oh, yum! Thanks for letting us know that coconut oil worked well for you!

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483 Kate June 16, 2014 at 2:03 am

ThIs is a wonderful brownie recipe. I made it just as the recipe states with the exception of melting the butter in the microwave and doing a double batch in the 8X8 pan. This does increase the baking time to almost an hour. Well worth the wait. Nice and fudgy taste with no hard corners as some others spoke about. Using a metal pan vs glass may make a difference. I used glass. Brownies can bake quickly so for the folks who did have hard edges, watch it closely as it sounds like they were overbaked.
I cook for large groups of people(over 100) and will use this for desserts. Amazing, thank you for the recipe.

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484 Joanne June 20, 2014 at 12:16 pm

Hi Kate, Thank you for coming back and commenting. We’re so glad you loved the brownies!

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485 Nico June 17, 2014 at 12:09 am

I tried these tonight and they didn’t turn out quite right. The lack of baking powder in the recipe made me nervous but I went with the instructions and the brownies are very flat and were very resistant to bake all the way. They do follow through on the being richly chocolate, though.

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486 Nico June 17, 2014 at 12:15 am

Amendment after reading some more comments above: I used Hersheys, the batter was thick (but seemed to pour okay), and my total bake time was nearly 50 minutes. I think with some milk chocolates and baking powder, these would be almost perfect.

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487 Nayantara a.k.a. Baby In The Kitchen June 17, 2014 at 3:02 am

Hey! I tried out this recipe yesterday as my husband and I were hosting a pizza party for the Game of Thrones season finale. The brownies turned out PERFECT! Just what I was hoping for – the dense fudgey chocolate-y interior. I didn’t get a super crispy top, but that’s OK. I served it with vanilla ice cream, Ina Garten’s recipe for chocolate ganache and some candied chopped walnuts. Everyone loved it! Can’t wait to make them again. They’re ridiculously easy to make, and all the proportions are just perfect for the brownie. Also, I used an 8 inch round pan instead of a square one, so the baking time was about 28-29 minutes for me. Thanks so much! Will feature your post on my blog some time :)

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488 Joanne June 20, 2014 at 12:06 pm

Hi there, We are so glad the brownies worked out so well … plus, it’s totally awesome you made them for the finale :)

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489 Nephele June 18, 2014 at 8:45 pm

This recipe was quick and easy to make. My batter turned out a little thicker, but no thicker than a traditional brownie batter. It was done within 25 minutes and came out great! Next time I’ll probably just melt the butter in the microwave as that seems to have worked for alot of people (and seems alot easier). All around this is a great brownie recipe. Perfect for eating warm with ice cream!

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490 Joanne June 20, 2014 at 11:58 am

Warm brownies are the best! We’re thrilled the brownies worked out for you.

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491 Cortney June 18, 2014 at 10:33 pm

Is it okay to substitute the butter with shortening?

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492 Joanne June 20, 2014 at 11:58 am

Hi Cortney, We have never tried substituting shortening for the butter. I’m pretty sure other commenters have had success using coconut oil, so you might find success as well. Let us know if you try it and good luck!

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493 GabriellaB June 20, 2014 at 1:43 pm

I tried this recipe today, following it step by step, but I ended up with a sloppy bubbling mess in the oven. I followed every step precisely, and it did not even solidify..

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494 Joanne June 20, 2014 at 1:45 pm

Hi there, we’re so sorry to read that the brownies did not work out well for you. We’re not quite sure what went wrong – I wish we could help a little more!

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