The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
Recipe for the Best Fudgy Cocoa Brownies with crackly tops. So simple but SO delicious, they are gone in seconds!
BROWNIES RECIPE
What if I told you that you DON’T need to melt chocolate or chocolate chips with butter together to make brownies, AND you don’t need two separate bowls. Just one bowl and 5 minutes bringing it all together to make the BEST brownies you’ve ever eaten in this lifetime. The best part is they’re only 144 calories EACH! Better than the usual 356 calorie brownies, am I right?
After testing what feels like a lifetime of brownies, these FINALLY came out a perfect texture, and have been made weekly ever since. The one ingredient I add to these brownies that is different from most recipes is a small amount of oil. The oil is JUST enough to keep the centres extremely fudgy, without compromising the crispy, crackly crust you can see in these photos.
With all of the brownie making going on here, I do have a few tips for these cocoa brownies to stay fudgy-licious:
- Hot melted butter creates those crackly tops!
- Whisk your butter and sugar really well.
- Beat in your eggs for a good minute. This step is crucial for that crackly top
- Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air in the batter which will give you cake-like textured brownies. Cakey is okay, but not today friends.
- Try NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in this lifetime.
- I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.
I mean….do you SEE the fudginess down there?????
Biting into these is pure R-rated heaven.
As much as I love these Low Carb Zucchini Brownies, and these Flourless Hazelnut Brownies, I’m thinking these cocoa brownies are even better.
WATCH HOW WE MAKE THE Best Fudgy Cocoa Brownies RIGHT HERE!
FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE! FIND IT ON FACEBOOK HERE
Best Fudgy Cocoa Brownies
Ingredients
- 1/2 cup unsalted butter, melted and HOT
- 1 tablespoon cooking oil, (olive oil or coconut oil are fine)
- 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup all purpose (or plain) flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
- Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
- Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- Remove and allow to cool to room temperature before slicing into 16 brownies.
OPTIONAL ADD INS:
- Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)
Notes
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
4. Try NOT over bake them. Check them at around the 15 minute mark and keep your eye on them. As some ovens run hotter than others, timing is a guide only. Our oven bakes them at exactly 21:30 minutes. Another oven we tested them in baked them at 18:40 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out. If your oven runs hotter at the top half, move them to the middle shelf.
Britt says
I think I’ve made these a dozen times now… they are the best brownies I have had! They are a true fudgy center and are so easy to bake.
Amaya says
These came out sooo delicious! I even substituted GF (gluten-free) flour and they turned out amazing!!!
I also did the half/half brown sugar and granulated sugar, and they turned out super fudgy and delicious.
GiannaTheChef says
These are insanely good! My new favorite brownies!! This is my go-to recipe for now on.
Thanks!!
Anna says
I have been using this brownie recipe for years and it’s always delicious. I love that it’s super easy too, and for folks who like their brownies on the gooey side, these are perfect.
Chon Renee says
This is a super easy recipie for a 10 year old, super delicous, and one of the best brownie recipies out there.
Melisa says
I’ve been looking for a brownie recipe that is fudgy and not cake-like. Other recipes claim to be fudgy but they aren’t or they lack the good chocolate brownie flavor. These are hands down the BEST brownies I have made! Exactly what I was looking for!
Libby Pienaar says
Hi these brownies is SOOO gooood
If you don’t have brown sugar( witch makes it even more chewy) you can make it with white sugar and some golden surup or molasses 😉
Sarah says
I wish I could give these more than 5 stars! They are simple, straightforward, and delicious! They will be the go-to from here on!
Teri says
Okay so I have a funny story for you all. I have made these brownies before for my bf and I. They always came out very tasty but hard to cut them without them falling apart. This time I doubled the recipe and put it in a 9 by 13 pan at 350 for 30 minutes and absolutely perfect for cutting. I brought them over to my parents who loved them and then my boyfriends parents house for the rest(This was my birthday) My boyfriends mom tried them and is as sweet as can be, was making lots of mmm noises while eating the brownies. My boyfriends mom is kind of a germaphobe and very OCD but anyways, I ended up trying to get one and the pan fell on the outside patio ground and my heart sunk. No joke, she picked them up off of the ground after a minute contemplating what had just happened and said, I am sure they are fine and proceeded to take a bite out of the brownie which fell on the outside ground floor in their backyard. This is proof that these are the best brownies in the world!!!! Seriously perfect brownies lol. My boyfriend and his father were so in shock because this is simply something she would never ever do!!!! I hope you enjoyed the story 🙂
Yvonne says
Just made them and they came out fudgy, gooey and chocolatey!! Following some of the comments here, I reduced the amount of sugar used (I only used 60% of the amount of sugar asked), and it tasted just right for me.
I had used my muffin tins for this and added nutella in the middle to get nutella lava brownies – they were perfect! Also since I used muffin tins, I only needed to bake it for ~11-12mins, anything longer and they would have been overcooked.
Thank you for the perfect recipe!!
Rebecca says
Thank you for this recipe! It is definitely my favorite brownie!! So easy and soooo delicious. I have no self control when these are in the house.
Alissa says
Hello. I made these brownies just recently my whole family and I enjoyed them a lot! Just wanted to know would I be able to use Nutella instead of chocolate chips?
Amazing recipe!!!!
Thank You!
Katie says
I’ve made these with a Nutella swirl and they came out so yummy!
Michelle says
These are absolutely phenomenal, thank you so much for sharing your recipe!!
Rachael says
Aaaah these brownies are SO GOOD. I just made them for about the sixth time and once again they are flawless. Could not say a bad word about em. I find chocolate is not great for my skin (and also keeps me up, I’m oddly sensitive to it) but somehow cocoa seems to be fine so this recipe is great. Plus cocoa is something I have on hand all the time and it’s cheaper. Love a one bowl recipe too. This is a genius recipe and I am very grateful for its existence.
Kaitlyn says
these are the best brownies i’ve ever had, never again will i waste time on a boxed mix. i thought homemade brownies would be way more bother but these are simple and amazing!
Tina says
I don’t think the hot melted butter creates the crackly tops. I followed this recipe, except for I used vegetable oil instead of butter, and 1/2 white sugar, 1/2 brown. I used an electric mixer to combine the oil and sugar for 1 min, then added the eggs and vanilla and continued to beat for a min as directions say. Folded rest of ingredients, and baked for exactly 20 min- best brownies ever! Crisp, crackly tops and edges, and warm gooey insides!
Cass B says
Okay, Woman, what the crap… these brownies are insane in the very best way. I was wanting to make Ina Garten’s brownie pudding, but I always chicken out when I see “water bath,” so I searched for a good alternative. Looking at your pictures, these looked too good to be true. But they’re not. So easy and like no brownie I have ever tasted. Even people who usually prefer those chewy edges on brownies went nuts for these melt in your mouth ones. And I don’t think I under cooked them, but mine were really like a brownie pudding and had such a perfect flavor as well. After sharing a few slices, I swiftly hoarded the rest for my selfish little self.
Karina says
You made my day! 😂
Lindsey says
I can honestly say without a doubt that these are THE best brownies I have ever made! They are fudgy and gooey without being underdone and stay that way even when left out over night! This is my go to recipe now, and it’s definitely worth making. Very easy and AMAZING results!
Trina says
This recipe looks amazing! Could I make this in the toaster oven using a toaster oven sized muffin tray?
Vikky S says
I’ve made them in the toaster oven and they come out well!
Pam says
Just baked these tonight! I followed your instructions – perfect!
This will be my new go to
Brownie recipe!
Thank you!
Jade says
Amazing! Super fudgy and delightfu, with the perfect crackly crust on top. Followed the recipe to a tee. This is my goto brownie recipe from now on.
Mike says
Layer the bottom of the pan with reese’s peanut butter cup thins . OMG it’s amazing.
happybaker says
This recipe worked amazingly for me!! I browned the butter for deeper flavor, added one espresso shot, walnuts, and sea salt on top, and followed the tips/advice closely. I baked them for about 20 minutes and I got the most fudgy and delicious brownies with super crackly tops. The only other change I would make is reducing the sugar a bit as I found it to be somewhat sweet, but I tend to like things on the less sweet side in general. Great recipe!
Jon says
I swapped out 1/2 cup of white sugar for brown sugar and added in 1.5 tsp of instant espresso. Flaked sea salt finish in top.
Andrea says
I substituted cocoa powder for cacao powder for a more dark chocolatey taste and they turned out amazing.
Ei says
Superb taste and texture! I already made for two times and everyone…says WOW!!! Thumbs upp…
Christina says
Hi!
I followed the recipe exactly as instructed but I get tiny bubbles on top. I didn’t get the same crackly top. Help on what I did wrong.
Shayne says
I made this and it was sooool good! Thank u for then tips to check it in 15 mins time. My oven bakes it in 15mins .it came out fudgy and sooo yumm! This will my go to brownie recipe!
Neeti says
The only brownie recipe you will ever need.
To get the crackly top as mentioned in the recipe I made sure to use hot melted butter and baked using the top rack in my oven. That did the trick!
MK says
It may be that your eggs were cold! make sure the eggs are room temperature and the butter is as hot as possible.
Mariah says
You either over mixed the batter or your butter wasn’t hot enough . Make sure to fold the dry ingredients in slowly and carefully.
j says
hi usually when you get a lot of bubbles on top its because there was too much air in the batter before you put it in the oven. A fix to this would be to tap your pan on a surfaace to let the bubbles out before you place in the oven! hope this helps!
M says
Your butter should be HOT, like right after pouring it on your mixing bowl, immediately add in the sugar and mix. Don’t stop mixing until it resembles a slime. This method is crucial in achieving that shiny, crackly top.
Juliana says
Omg yasss! These are exactly what I’ve been craving. So chocolatey and delicious. Thanks for the great recipe.
Linda says
These brownies really are the best! I added crushed walnuts and dark chocolate chunks to mine, and lightly drizzled the top with caramel. They do not look done when you take them out, so you have to let them set up a few hours. Better than any box mix I’ve ever used – will definitely make these again!
Cath says
I have made these brownies 100+ times and they never fail to blow everyone’s minds! I bake them for 13 mins exactly then freeze them before slicing. OH EM GEE. You can eat them straight from the freezer or nuke in microwave for 15 seconds to get full gooey gloriousness. I’ll never use another brownie recipe!
Rosie says
Omg. These are INCREDIBLE. Absolutely loved them!! I ended up using 1/2 granulated and 1/2 powdered sugar. I only had a 9×13 pan, so they turned out thin, but SO GOOD. I can’t recommend these enough. A 20 min bake worked well for me.
Nina T says
Wow, I find my self looking through every part of my cuboard and fridge for chocolate to make a brownie because the only really successful brownies I’ve made had included chocolate… Well that all changed when I searched “choclate free brownies” this recipe was the first one to pop up and rightfully so! They are soooooooooo incredibly tasty for a sweet tooth like me. I actually forgot to ad the salt but it still tasted amazing so I reckon that the salt could very likely just be optional. Thank you for producing a recipe that has finally ended my chcolate free brownie searches. xx
Llana Tolentino says
I tried it today and it turned out great. Its fudgy and not cakey. I followed the recipe exactly as it is. My family says it tastes good but me, my dad and mom though thinks that its a bit too sweet so maybe I’ll try this again but with may e 3/4 or half a cup of sugar to use. Thank you for you yummy recipe!! 😋😋
Anon says
Hi, I was wondering what type of cocoa powder you were using for these brownies? Is it okay to use Dutch processed or should I stick to normal cocoa powder?
April fabros says
Hi! I dont have butter, can i replace it with oil? Thanks
Darren says
I made a mistake. I used ‘Just Like Butter’. It turned out like tar. Like a gooey glue. Like I could fill potholes with it. Do not make the same mistake I did. Follow the recipe. Please. For your own sake.
Scott B. says
Best brownies EVER! Quick, easy, but so decadent. I will never use a boxed brownie mix again. Thank you!!
HornyPhilosopher says
Hi, thanks for the recipe, just by the comments they must be amazing ! Also I like how you have included little details to make them better – like using hot butter or mixing brown and white sugar. I just tried this recipe right now, could you please include one more detail, please mention the quantities in grams, as there is quite a bit of confusion for someone who does not regularly cook, how much grams butter or flour in a cup , etc. Thank you!
Alavi Anan Meem says
Lovely brownies. Just a liiittle too sweet for my taste but incredibly fudgy and easy to make.
Chris says
I added a teaspoon each of baking soda and baking powder. Just thought perhaps it was a typo as every recipe with brownies and cakes generally (or always?) has them in it.
Wendy says
Hi Chris! Culinary student here. Fudginess in brownies come from a relatively dense batter whereas a Cale batter you want to be light and airy. A leavening agent like baking powder or baking soda will make that light and airy effect happen. So unless you want a cake-like brownie, I wouldn’t add it.
Nora says
No no no, for brownies to be dense you absolutely don’t want to add any BP/soda. Then they just turn into chocolate cake 🙂 if you like your brownies fluffy, beat the batter a little more.
Nina says
Just as good as everyone else says! Really easy and quick recipe, and they came out great. I brought them to a beach trip a while back and everyone loved them. They are very rich and VERY fudgy (a lot of my friends said they tasted more like fudge than a brownie) so I found myself sneaking small bites sporadically throughout the day rather than cutting myself a big piece like I might do with a more cake-like brownie. They are absolutely amazing paired with ice cream. Thanks for posting the recipe!
Note: Make sure your butter is HOT when you mix it in with the batter! I was distracted during this step and therefore my butter had cooled down a bit before I mixed it in, and as a result the outer layer of my brownies wasn’t as crackly as it was supposed to be.
Maisie says
What are the ingredients measurements in grams? As we don’t don’t have cups
Lottie says
I would also really appreciate a weight conversion x
Todd Christensen says
Step 1: Try using http://www.google.com for weight conversions.
Step 2: Stop being a helpless idiot
Step 3: Make the brownies
Step 4: Eat your feelings away
Tony says
ikr, how come people would rather comment and wait 5 days than take 2 minutes of their time to just use a converter… super annoying
Anyi says
Don’t be rude Todd. In the world of baking it is the norm to use grams, not cups. Don’t hate on what you don’t know.
Matt Ross says
1 cup = 250 grams
Anonymous says
Hey, Maisie & Lottie! I found a great page for cups/grams conversion:
allrecipes.com/article/cup-to-gram-conversions
And do ignore “Todd”, he’s just being a troll.
Vandana says
These turned out so delicious….perfect crack on top. Followed the tips…
ang says
Look at the packaging of each ingredient where the nutritional facts are & that will help you figure out a way to convert to weight.
Melissa says
These are the best brownies I have ever had! They are absolutely delicious! I needed to cook mine a little bit longer than the recipe suggested but I think that is the way my oven cooks. These would be wonderful straight out of the oven topped with vanilla ice cream too. Thank you! I’ll be making these more often than I should
Mallory says
Delicious, perfect balance of sweet, fudgy and chocolately. Definitely did not miss the chocolate I would usually use to make brownies. My almost 2 year old enjoyed helping me make them, and loved eating them!
Brandi says
I just tried this recipe for the first time. I only had margarine instead of butter, and I had no vanilla. So I used 1/4 cup of espresso instead and increased the flour by a couple tablespoons. I also did 1 cup of white sugar and 1/8 cup of brown sugar. My husband HATES brownies. He is currently in his second since they came out of the oven an hour ago. I did bake them longer because of him. But they were a great combo between cakes/fudgy. I highly recommend this recipe. Love the crackly top!
Julia says
OK this recipe is PERFECT! This brownie is the best I’ve ever baked before. I reduced sugar to 1 cup and added 1/4 ts espresso powder. Thank you for this wonderful, gorgeous recipe.
Haya K. says
ok so found this recipe and the comments were so great that it almost seemed fake but i tried it and honestly SOO DELICIOUS!!! will definitely be using this from now on and forwarding it to my friends.
but i have a couple questions
1. the top part did not crack as much..only when i cut it would it slightly crack..i did use slightly melted butter right out of the microwave..but does it have to be hot? and also beat the eggs for a minute…(i forgot the 1/8 sugar and added it in after the eggs dont know if that made the difference?
2. so the middle part was more fugdy and the outer part more chewy..how do i get the more chewy consistency??
3. if i half the recipe will it work just as well?
Asra says
My over has so many options. Fan plus heat from top, fan with a circle, fan with no circle which one should I go with?
Emily says
Love this recipe! Going to make them again but for a larger crowd. Would doubling the recipe and baking in a 13×9 pan turn out just as delicious??
Sarah says
Did they cone out okay when you made them in the bigger pan??
Emily says
Came out great! Doubled the recipe and baked for about 35 minutes!
Ruth says
TIP IF YOU DON’T HAVE CASTOR SUGAR: Just put some regular, plain white sugar in a blender and blend. That’s it. Watch it so you don’t make powdered sugar/icing sugar. All castor sugar is, it’s a finer grind of regular sugar. It doesn’t have to be a PERFECT size; just a finer grind than regular, white sugar. That’s it!
KT says
Thanks for explaining how to do that!
Rebecca says
Uh oh, I used powdered sugar. I didn’t know castor sugar was different.
Miru says
Hello.. can this be made eggless? If so wats the substitute. Thanks in advance
Madison says
I just tried this and it completely failed. They were just goo, never set at all. Wouldnt recommend, I think the eggs are necessary to hold them together
Sammy says
Hi. The recipe does require 2 eggs.
lara says
for eggless recipes i replace it with apple sauce it’s so easy to make but i haven’t tried this recipe without eggs
Gwen Miles says
a vegan replacement for eggs could be 1 tablespoon ground flaxseed and 2 tablespoons of water and just whisk it together. I’ve used it for making bread and it worked great, haven’t tried it for this recipe though
Chris says
I just tried this recipe with flax meal egg replacement and it failed. It was boiling goo out of the oven at 20 mins.
Kavya Kapur says
Hey! I absolutely loved how your brownies turned out. Looks better than those boxed ones. I so want to try these brownies but i don’t have an oven 🙁
Can you please help me and tell me how i can make these same brownies in a microwave?
Lizzy says
I don’t think you can
Sunanda says
Bake as grand mother’s used to bake in a heavy bottom vessel or in a pressure cooker by putting sand in the bottom and keeping one plate in that and keep baking pan and turn the gas on high for 4 minutes and the lower it
Sunanda
SJ says
Lush brownies, never last longer than a day in our house so made a double batch today. Added a 1/4 tspn of espresso powder and this batch are the best yet! Thank you for such a great recipe ❤️
Emma says
These brownies are so delicious! Can you advise on how long they keep for? Also, can I store them in the fridge before I serve them or will this alter the texture?
zr says
how should i change the recipe if im using 10.5″ pan?
Recipe calc says
Assuming you mean a 10.5″ x 10.5″ pan, it is roughly 72% bigger then a 8″ x 8″ in area. I would multiply everything by 1.75
FloFlo says
Tried this recipe with almond extract instead of the vanilla. I also spooned in chocolate chip cookie dough on top of the brownie batter. And, I made a magical chocolate sauce topping …boil 10 oz of evaporated milk with 1 cup of fine sugar. Once rolling, remove from heat and sift in 1/3 cup of cocoa powder, add baker’s chocolate, and 1/2 cup of milk chocolate chips. Toss in 4 tbsp of butter and whisk until smooth…. Amazing!!!!!!
Anna says
I am making a double batch of these today after trying out this recipe last week and getting rave reviews! I use spelt flour and nobody noticed. I also took the advice at the bottom of the recipe and used half white and half brown sugar and cut it down just a bit. Also substituted one egg with yogurt because eggs are hard to find right now. So gooey, chewy, and magical!!! If you are baking with heat-sensitive ingredients, baking at 275 for about 40 minutes worked for me. I just waited until I could see the surface of the brownies puff up in the oven and then I took them out. Fool proof!
MissDesire says
These are amazing. Since last week I made them twice and enjoyed every bit of it. Thank you so much for sharing such a wonderful recipe. I followed the recipe exactly, the only changed I made was using half white and half brown sugar, adding some chopped walnut, and putting some chocolate chips on top. they were the best brownies I’ve had.
Dave Bollman says
Outstanding brownie. A friend who found this for me could not get the brownie to setup using a glass pan, crusty on the outside soup in the middle. I have switched to heavy nonstick pans such as target and get even cook from the outside to the middle. Much appreciate using grams as a cup of flour can vary 148-180 grams vs the actual 120g.
I find myself cutting them into 64 pieces, I feel like calorie-wise they don’t count if you eat the whole pan by tiny pieces
Z says
Hi! I used this recipe and my family loved it! I want to make again today but I have no butter available. Can I use oil instead?
Jay says
Wow, these were PERFECT, and I have been searching for months for my favorite brownie recipe! I took your advice on subbing 1/2 brown sugar and cooking on the middle rack. It’s almost embarrassing how fast we finished these!
Ana Homme says
I can’t believe how delicious these brownies are. THEY ARE THE BEST BROWNIES FOR SURE! Thank you
aliza says
I just made a tray in a square 6×6 pan… it’s all I had. Still turned out perfectly — I took them out at around 18 mins because they always cook a little more while they cool. I added baker’s semi-sweet chips, and 1/4 sour cream while folding. I know, sour cream sounds wtf… but just trust me and try it just once. It’s amazing for the texture especially if you overbake by accident. I’ve also heard of people putting a tablespoon of expresso in the batter to bring out the chocolate flavour, but I’ve never tried it.
I ate the entire tray by the way. But I was also really high.
Anne says
Hello! These look so good! Have you doubled to fit in a 9×13 pan? How long would you bake?
Onella Balgobin says
I tripled it to fit in that pan size and baked for 30 minutes! Perfect!
Jeff says
Smell so good and taste so good.
Riti Jindal says
Hi, what is a substitute for cocoa powder? Its currently unavailable due to lockdown. Please suggest if drinking chocolate powder can be used instead and how to balance the sugar then?
Maya says
Drinking chocolate and cocoa powder are pretty much the same thing and work the same! So use drinking chocolate. 👍
Danni says
Holy s***, these are so GOOD. I’ve always been an awful baker, but during this isolation time I’ve been experimenting and trying new things and baking has become one of them. I made these on a whim today and they turned out so, so soooo good. I’m literally so happy because anytime I’ve tried to make brownies before it’s ended up terrible.
I’ve got the fudginess and chewiness AND that hard shell top. I made some coconut whipped to top it off with which helped balance out that sweetness from the brownie. I will be making these for a long time coming, thank you so much!
meg says
Holy crap these brownies are goo good!!!!!!! The pudginess is so perfect, and the top is hard, but not too hard. These are the best brownies I have ever had!!! I can’t wait to make them again, they’re already almost gone, thats how good they are. If I could I would give them like a billion stars. If you are debating weather or not to make these, MAKE THEM RIGHT NOW! You will not regret it, unless, of course, you do something wrong, but it’s really easy, so you probably won’t. THANK YOU SO MUCH FOR THIS RECIPE!!!!!!!!!!!!!!
bryanna says
OMG! THIS IS THE BEST BROWNIES I HAVE EVER TRIED!. Usally when I look up homemade recipes online I just find just okay ones never end up liking it. However, these were such a hit! I can’t wait to make more❤
ruby says
I can’t find my brownie tin but need to make brownies! Can I make this recipe in a muffin tin? XX
J says
I am doing this now! I increased the temp to 375! I hope this works!
Karla says
I wasn’t really so serious to try this recipe. I mean, I was disappointed many times to make brownies really fudgy. So, one day I decided to just try this. And, hell yeah! I was surprised it turned out the best brownies I have eaten in my entire life! Even better than the one I’m buying at my favorite bake shop! These are still good even after the next days, I swear! Thanks for this! You’re a life saver!
Jay says
Okay! Sorry for replying too soon, they came out perfectly! I did the first 15 minutes at 350 and upped in to 375 for the last 6. They came out perfectly!
Ana says
My brownie js not getting the crackly top no matter what I do. Beat the sugar and butter correctly and then tried doing eggs and sugar too but no top. Why is this happening?
Lia says
You’re overbeating.
michelle says
These are delicious! After trying these brownies my daughter wanted me to tell you that she loves you, lol. These are excellent and easy to make. These ingredients are always on hand. Will be making again, but after I make your Worlds Best Fudgiest Brownie recipe!
Luanne says
OMG! This is the best fudgy brownies I have ever made! 🙂 I used half white sugar and half brown sugar. I will definitely make it again! Thanks!!
Isa says
Thank you for this recipe. I tried it yesterday and it was amazing. This was my first time making brownies. Still can’t believe it turned out this tasty!
Imane Echehbani says
Thank you for the great recipe! I tried it and it came out just AMAZING!
Lara Sanga says
The best brownie recipe. Made once, they were gone within that day. Made a second time & added just a little bit of milk to the batter. I also melted some Nutella with the butter in the beginning to intensify the gooey-ness. Thanks for this great recipe!
Cherry Johnson says
Hi, thought I posted something but can’t find it, apologies if this is a double up.
I made these last night and was soooo disappointed, when so many others had such success…I followed the recipe specifically, I used half castor sugar and half brown sugar, beat the eggs in for at least a minute, used hot melted butter, I used Bourneville cocoa powder, I also used coconut oil (which I’m not fond of but the recipe said I could) and added hazelnuts, put them on the top shelf for 22 minutes but there were soft and cakey, not crunchy or chewy or fudgy or brownie-like. Can anyone advise what went wrong? They look so good in the picture and I have brownie envy at (nearly) everyone else’s success! Please help, I need advice! Thank you
Karina says
Hi Cherry, it sounds like they were over-baked. Generally, you can keep an eye on them and check them every so often until they are firm to the touch but still a little wobbly in the centre. Sometimes they take 15 minutes in my own oven, other times they take a good 25 minutes in the same oven. Some ovens do run hot so I’m not too sure what’s happened here. If you try again, please try them on the middle shelf for 15 minutes, then check them every couple of minutes until you see them just set.
Cherry Johnson says
Thanks, I will try again for 15 minutes and keep checking. Cheers
Sher says
It sounds like you overmix your batter when you incorporated the dry ingredients. Overmixing/whisking will incorporate air, making it cakey. Hence, fold the dry ingredients in until just nicely incorporated.
Gertrude says
You may have mixed too much air into your brownie batter. The more air in your batter the more cake like. Next time try folding it more and don’t be aggressive with your folding.
G says
Same happened with me still figuring out what went wrong ..mine didnt become cakey it spread and is like flat dough ..though I used all ingredients as mentioned
MADLON says
its the cheapest recipe ever AND DELICIOUS.THANK YOU!
Rachel Rothenberg says
I plan to make these tonight for my nephew’s birthday. What do you think about adding chocolate chips or not needed? Thank you!
Jill says
The best and the simplest, in that order.
Abi says
omgggg! this is the best recipe on the internet for the yummiest brownies…. i made them last night, exactly according to the recipe and am totally in love with them… the time you have mentioned is precise! my mom’s diabetic but she can’t stop eating them!! thank you so much!!🌹
Andres says
OMG!! I tried this recipe many times but my 8×8 pan is weird and no matter what it wouldn’t give me a crackly top so I tried it in an 8×11 glass pan and it was glorious GREAT JOB with this recipe the edges are crispy and chewy throughout . The only thing is that I had to cook it for 15 min longer(Because of my oven and that glass takes longer to heat up) I’ll say it once and I’ll say it again. These Brownies are Glorious!!!!!
Fuccinbaked says
Exchanged the butter with cannabutter and oil with canna oil. I even greased the pan with canna butter.
Best space brownies ever!!
Sarah says
I did the same thing! They were so good I wished I had made an unleaded batch!
Reema Majeed says
Is it okay to use salted butter instead of unsalted butter?
Ryan says
Yes, that’s okay, but you must then leave out the 1/4 tsp. salt from the recipe. As a rule, 1 stick (1/2 cup) salted butter = 1 stick unsalted butter + 1/4 tsp. salt.
Jessica says
These were so good and so easy to make! Best recipe ever hands down!
Ng says
Hello from Singapore! Thanks for sharing the best brownies recipe ! My family loves the brownies so much and I’m going to make my second batch soon. Everyone should give this recipe a try and I’m very sure you will be addicted to it.
tan says
yay great to hear youre from singapore too! im going to try this recipe during the circuit breaker LOL
Enna Jeon says
Am from Singapore too and tried this yesterday! Baked for exactly 21:30 mins, it’s a bit dry but still darn good! Gonna try again and prolly baked it for 15 mins this time around. Thanks for this awesome easy recipe!
Kristal says
Would it be okay to use an oven toaster?
Kathy says
I just made them in my toaster oven on the middle shelf. They baked around 16 minutes. The toothpick came out clean, but they are chewy in the middle and crisp on top. We had to try them warm, so you may be able to bake even less time.
Kathy says
I forgot to say that they are yummy and very easy. I did not sift my cocoa and flour, but still great.
Nina says
This is my favorite brownie recipe! I find that I can get away with using just a cup of sugar. I’ve tried adding a tablespoon or so of nutella in it and it tastes amazing. It’s super easy and comes together very quickly. Definitely a recipe I’ll keep bookmarked.
Chris says
I really enjoyed the flavour of them, I added some dark choc chips as well. However I cooked at 160 (fan) top-shelf and it made if cakey, so either I whisked the initial wet ingredients too much or I cooked too long, as I only folded the flour, salt and cocoa powder in so it just about mixed, so don’t think it was this…
Lulu says
Hi, I am about to make these and I bake on fan too. I used another brownie recipe a few days ago and found they were very cakey and dry. Did you find a way to make these to fudgey?
Karina says
Hi Lulu, check them at the 15 minute mark. If they are just set on top but still a little wobbly inside, they’re ready.
Jabelle says
Had to comment and say it’s the best brownies I’ve ever made! Thank you for the recipe! 😍 I used white sugar but next time I’ll try half white and half dark sugar so it’s fudgier!
Tikeyah Whittle says
Okay so this recipe was absolutely AMAZING! So easy to make, very modest amount of ingredients which I love, and soo chocolately. I didn’t even add chocolate chips and they were still perfect!
Kelly says
I made these tonight (with the help of my 6 year old) and they came out perfect! So delicious. We followed the recipe and tips. Will only make this recipe from now on.
Kelly says
Hi Bree, Did you read the tips at the top? I used salted butter, followed the recipe and tips and it came out perfect
Priscilla R says
This is a great brownie recipe! I’ve been searching for my perfect brownie and this is pretty close. If I could meld Nigella’s emergency brownies with this one it would be perfect.
I don’t believe in unsalted butter. I scooped and leveled my flour and cocoa. I had no issues with rising, they puffed up beautifully and had a gorgeous crackly top. I made sure my butter was super hot and whipped it with the sugar. Added some walnuts and semi sweet chips. I personally think they could have been a little more chocolatey. Thanks!
Dakota says
Add espresso powder to make them more chocolatey
Evelyn says
my roommate and I used this recipe and the brownies turned out delicious! I was wondering however, how long we would have to bake the brownies if we doubled the amount of ingredients mixed?
Val says
I finally found the easy homemade fudgy-not-cakey brownies (made with cocoa powder ) that I have been searching for. Considering that I am in my 40s, believe me…it’s been a long road! I had to keep my batch in the oven about 25 min, but I think that’s just my bad NYC apt oven. Love these and even had to sneak one for breakfast the next day. 😆 I appreciate the simple ingredients used that many of us may already have on hand.
Ashley says
Oh my God this did not disappoint and I even used sweetened Nestle cocoa so I thought that might mess with things. So good I want to eat the whole thing haha. Thanks! Do you have a suggestion on cocoa brand? I want to try it the official way next time.
Becks says
You can use Hershey’s unsweetened natural cocoa powder. I used this and it worked really well, giving a natural chocolate taste.
Anna says
Made these yesterday and they are DELICIOUS! Came out just perfect. Love the coconutty touch the coconut oil adds to the flavour! Will make them again soon 🙂
Steph Y says
These came out amazing for me – however, I would love to know the weight measurements of each ingredient, rather than in cups especially for dry ingredients. The packable amount in a cup varies for everybody 🙂
Anna says
Hey Steph, for me they came out perfect using the following weight mesaurements:
115 g Butter
225 g caster sugar
64 g flour
50 g cocoa powder
1,5 g salt
Sally says
Is there a measurement for oil?
Julia says
Just made these and they are unbelievably delicious. I used vegetable oil because I sometimes feel coconut oil’s taste can linger and if I’m going to be unhealthy with a recipe I might as well go all the way. 🙂 Also did half brown sugar and sprinkled chocolate chips on top. I checked on them at 15 minutes and only left them in another 2-3 minutes. They are perfect! Thanks so much for this amazing and simple recipe!
Karina says
Hi Bree. It sounds like they were in the oven a bit too long.
Laura says
I made these for the first time and the flavor is really good but they still seemed undercooked to me. I’m not sure what I did wrong? I kept them in the oven for almost 30 minutes
Becks says
Oven times and temperatures vary. I’m not sure if your brownies are raw or just super fudgey. When you stick a toothpick in your brownies it should come out with a couple of fudge crumbs (if it comes out clean, they are over baked, if it comes out wet and too gooey they are under baked.) Let me know if this helps!
AH says
Absolutely delicious and so simple. I did not have enough butter and put half of what the recipe calls for, and the brownies were still amazingly delicious.
Alena Shilo says
This recipe is delicious! I only used half amount of sugar and butter and they still turned out great. For my taste they were perfectly sweet. Even my husband who doesn’t like chocolate enjoyed them.
Nelly says
Great recipe but something went wrong for us! For some reason they didn’t rise at all and didn’t get that crackly crust. Maybe we didn’t beat the eggs enough when we added those? Just curious. We were so excited to make them we were kind of in a frenzy so maybe that’s what happened 🙂 they were still delicious we were just hoping for more of a boxed brownie feel.
Zaakiya Shiek says
They don’t really rise…. The recipe did say beat butter and sugar well…
Zaakiya Shiek says
Very tasty and chocolatey, could not stop eating
Anna Ray says
This is an amazing recipe!!! It is a simple and gooey brownie I will be making forever!
Skylar says
Im about tho make these what kinf of pan did you use? I have glass and the grey nonstick.
Karina says
Grey nonstick. Glass dishes tend to get hotter on the bottom.
Lesley says
I used glass but decreased the baking temp by 25 degrees and baked for the maximum recommended time. Soooo delicious! The only recommendation I would make is to wait until they are cool to eat. Warm brownies are great, but these are so gooey, they fell apart when we tried to eat them while still warm. They firmed up perfectly when cooled though.
Bruce says
This is exactly the brownie recipe I needed in my life! Thank you!!
Don says
Made this recipe but used my home made cannabutter and they were delicious, lasted over a week in the fridge.
Lea says
Lasted a week? 😮 I ate mine in one night hahah
Hansini says
Hi,
One cup of flour is 110g? How about butter then? Thanks alot. Excited to try this!
Vikky says
I’ve eaten a lot of brownies in my life, but these are by far the best!! I made them in a muffin tin for more edges and added walnuts, and they were incredible. Will definitely be saving the recipe!
ainsley says
i have never left a comment on a recipe before but HOLY MOLY!!! i did the half white sugar half light brown sugar as recommended and these are the best brownies i’ve ever had. my parents agree!! super easy to make and are so chocolatey and fudgy! plus only the one bowl makes clean up so nice 🙂
KPT says
You’re not lying when you say biting into these are an R-rated experience. Wowowowow. I’ll never use another brownie recipe. These are PERFECT. We love them with chocolate chips added. Holy smokes.
aina says
World’s Best is definitely earned, This is the easiest, simplest, cheapest even!, and yummiest brownie recipe. What an actual gem.
Brownies that required melting chocolates are an extra work and money that I’m never going for again.
Paige says
Super delicious!!! One of the best brownie recipes I have made without chocolate chips.
Raj-Ann says
Lives up to the hype. I can’t imagine melting chocolate again for from scratch brownies. These just the right amount of sweet with a fantastic texture. It under 10 minutes they were in the oven with staple ingredients I already had. I folded in some mini-peanut butter cups. I have Pinned this recipe and know it will go into my baking rotation,
Ann says
Thanks for the recipe, the batter was so fragrant with the coconut oil which made me sad I had no coconut flakes. Will make again!
Lisa says
Why does one recipe call for brown AND white granulated sugar (the larger pan recipe) but the smaller recipe only calls for white sugar? I made the smaller batch and did not use brown sugar. Will that mess it up?
janelle says
no it won’t. brown sugar is just to make it more fudgey.
Juhi says
Amazing recipe!! Super easy. Tried it and everyone loved it. Thank you
Carla says
I don’t have butter >( … can I use vegetable oil instead?
tonia says
Go buy some butter
Michael says
I am a home baker. I have been a baker for years. One thing I’ve never made from scratch is brownies. I have no idea why. I feel I’ve wanted brownies that turn out like box mixes, but from what I read it’s hard to achieve that with from scratch brownies.
I was proven wrong today. These turned out absolutely stellar. I added peanut butter chips into the batter and also topped them, before baking, with melted peanut butter.
What an absolute hit these were. They came out perfect. I will always be making these from now on. With few ingredients and minimal effort. You cannot go wrong. Kiss your box mixes goodbye!
Bobbi Jo says
These turned out perfect. This is the best brownie recipe I’ve ever tried. Definitely saving to my recipe box. Thanks for sharing!
browniemonster says
Fantastic result, thanks for sharing.
Question;
Followed the recipe to the T. Can leftover batter be covered with cling cilm and baked the next day? didnt want to over fill my 8 x 8 Pan so i baked a batch and left the rest of the batter for later.
Thanks in advance.
Bailee says
MMMMMMM! They are so yummy and chewy! they did not get the crisp on the top -that could have been my fault- but they are so good and i will definitley be using this recipe again in the future!
Thanks!!!!
Esra M says
Best brownie recipe! So easy to make and they came out moist and chewy.
Nirosha says
Best recipes ever!!!!i added khalua and it was amazing. Can you add chocolate chips into the batter? Will it be too gooey? If it’s a yes how much of chocolate chips will do?
Nancy says
I added dark chocolate chips.. yummy
Aamena Taladia says
Hi did you add the dark choc chips inside or just on top? X
Mitzi says
How much Khalua did you add?
Karolina says
Yes you can. Also it’s up to you how many chocolate chips you like (a tip: use chunks of dark or semi-dark chocolate instead of chips for a richer flavour!)
S says
Hi Karina,
Thank you for this recipe. This is the best and easiest brownie I have ever made, with minimal ingredients. I followed the recipe and baked for just 21.30 mins on the upper oven rack. Came out perfect with crackly tops and fudgy gooey center. Made it twice already and it is a huge hit. Never again would I buy a boxed brownie mix. Thank you again!!!
Kelly says
Me too! Best brownies ever! Will never buy store boxed again.
Dawn says
One of the best yummy brownies re ipe! I just altered some cus I’m running out of ingredients.
-3/4cup sugar (white & brown)
-1/4cup butter, melted
-1 ladge egg
-1 tsp vanilla extract
-added chocolate chips!
Baked at 250F for 21m&30s, added 2mins along the way. Put it at 2nd rack, tho… but turns out perfect! Just the way I wanted. I think it all come down to our preference and liking. Thanks for sharing your recipe! Happy baking.
C says
I prepped everything and realized i didn’t have chocolate chunks. (I halved the recipe and baked it in a meatloaf pan). I boiled a 1/4 cup and added a tablespoon of sugar and cocoa powder. I created some ridges in the batter while it was in the pan and poured some (not all) of the liquid over the top. Absolutely amazing.
Dalal says
Loved it! Thanks alot ..super easy and yummy
Danielle says
I have spent years trying to get brownies right, they have been my baking nemesis… no longer!!! Thank you doo much for this awesome recipe, simple and straightforward, I am looking forward to making variations now I finally have a base recipe to with with! I used gluten free flour and it came out perfectly!
Cristina says
There are already a ton of comments/reviews BUT since I always refer to comments and reviews for recipes, I decided I had to leave one. These brownies were so good! They only need cocoa powder (no melted chocolate) which is exactly what I was looking for and they came out gooey and delicious as promised. I used half caster sugar, half brown sugar as suggested at the bottom of the recipe and mixed it well with the butter and oil. I did not bake them on the top rack because I didn’t see that note until after I started baking but I imagine it would have made a difference. My brownies on the edges were perfect but the ones in the middle were a bit too gooey but still so tasty. I will definitely use this recipe again!
Amber says
I’m 22 and I made these this morning for my family/ coworker’s birthday! Needless to say it came out amazing ? super fudgy, not too sweet, and VERY delicious. I added pecans to the small batch I made for my coworker which she loved, and even asked for more! 10/10 on taste and ease, this recipe is one for the books ?
Sherri says
I made these in the fly for my daughter in law that’s 9 months preggers! She loved them! The brownies came out perfect didn’t have any vanilla so used 1/2 teaspoon of almond extract and they were amazing. I added choc chunks as well. My new go-to recipe!!!
Amy says
i love these brownies !! And without chocolate chips they still have such an amazing texture and flavour !! Also love all the tips you’ve provided
Emma says
Super easy recipe with a great result. I’ll definitely be making these again!
Cathlyn says
So simple and delicious. In the past, I’ve said that Smitten Kitchen’s “favorite brownies” were my favorites, too, but these Cafe Delites brownies were so simple (and tasty) that they might become my new go-to. Made them for a small group and everybody was impressed with the flavor and texture.
Meaghan Wallace says
Excellent recipe, just want to leave a note that mine are cooked perfectly, and maybe a bit over done, at 15 minutes exactly, it probably just depends on your oven, but make sure to check them way earlier than you expect just in case!!
Silvia says
Hi Karina, my oven ONLY bakes fan-assisted, (as most Australian ovens do) and I assume you used a non-fan oven.
To get your same results should I increase/decrease the baking temperature or the baking time? I would hate to ruin your recipe and make them cakey! Thank you so much in advance for your answer
Bridget says
Can these be frozen?
Shawn Perrin says
Excellent melt in your mouth fudgy brownie. Best I’ve ever made — thank you for sharing the recipe. Brought them to a neighbor who had to put her dog down.
Natalia says
And last question… whats the size of the pan you use for the brownie?? Thanks!!
Tammy says
UNLESS making a double batch, brownies are always baked in a square 8×8/9×9 pan.
Natalia says
Hi!! Thanks for the recipe, i really wanna make it for my birthday party 🙂
– Could you, please, give the ingredientes in grams?
– Could I bake the brownie on the top of the oven better than in the middle? Maybe the top of the brownie could get crunchier this way??
– What kind of chocolate you use for the chocolate chunks on top?
Thank you so much!!
Vicky says
There are hundreds of sites that will convert to grams. Google baking conversions.
She states in #5 tips that she bakes on top rack
They are probably semi-sweet chocolate chunks. Found in any grocery store.
Didi says
I forgot the oil is that a problem
ChanelL says
Made this recipe to a T, no changes needed. I ended up with about 23 minutes at 350F (I have a temp gun so it is an accurate oven temp) to get to a dirty fork and not a soupy one. Personally prefer these cold not room temperature or warm, that really brings out the fudge quality. Topped with chocolate chips and maldon salt. Absolutely delish! Don’t know how you do it but I have never been disappointed by any of your recipes seriously.
NANCY ABRAMS says
Couldn’t use my regular recipe since I was out of chocolate chips…………….these were delicious! Might have to make this one my go-to from now on!
Lauryn says
I’ve tried a few fudgy brownie recipes, but this is the first one that delivered on that promise. (Looking at you, King Arthur Flour.) This recipe is BULLETPROOF. I flubbed every single step and still got a scrumptious result.
I made the following substitutions based on what was at hand: 7 tablespoons butter instead of 8, 1 heaped cup of brown sugar instead of 1 1/8 C. caster sugar, didn’t whisk the egg mixture until light in color (my arm got tired, use electric), didn’t have a full half cup of all-purpose flour and made up the difference with bread flour, mixed dutch cocoa and regular (non-alkalized) cocoa, baked in 9″ round pie plate instead of 8×8″ square pan, greased with butter instead of cooking spray, didn’t line with paper, dropped the temp to 325 F halfway through baking, and added three minutes to the bake time (so my brownies would be chewy instead of gooey like the photos.) And I used U.S. customary cups (240 ml), not metric cups (250 ml).
All of that nonsense wasn’t enough to sink this very forgiving recipe, and the brownies are TOP NOTCH and ready to compete with any nostalgic box mix, fussy double-boiler scratch recipe, or expensive bakery brownie.
I didn’t get the merengue top, and my brownies are a tiny bit coarse, but that’s obviously due to one or more of the many, *many* changes I made. Even with all my messing around, the brownies are STILL fantastic. My batch is about on par with my favorite luxury-brand box mix. Imagine if you make them correctly…
Mica says
I’m so excited to try this recipe out! Quick question though, I only have a convection oven, do I put it on the top rack or the bottom rack? Thanks!
Mica says
Update:
I made brownies using this recipe yesterday, and my mixture was not as thick than what I expected, maybe because I only put 2 medium eggs instead of 2 large? Anyways, I added a bit more flour but it still wasn’t thick enough. I put it on the top rack of my convection oven and set it to 25 mins. When it was finished, the top wasn’t as crispy as it should be, but I have to say that it is extremely fudgy and delicious. I hope someone could tell me what to do to improve my situation on thickening the mixture, thanks!
Mandy says
I just made these. I didn’t have unsalted butter so I used salted butter and didn’t add the salt. Also used gluten free flour and OMG amazing. So damn gooey. My kids and husband loved them. I don’t even like brownies but this is perfect
CkyBby says
These are my absolute favorite homemade brownies and they usually have a short life span in my house. I never add the tablespoon of oil (not after using a whole stick of butter!!!) and they are perfectly moist, fudgy, and delicious. I also reduced the sugar to 3/4 cup, and it suits this chocoholic just fine. I use dark cocoa powder, and I also like to add a dash of some kind of random extract (mint, orange, almond, etc) just to give them a little something special. Sometimes I throw some chocolate chips on top before baking, and sometimes I drizzle peanut butter over them right after they come out of the oven. DELISH
Holly says
FABULOUSLY gooey brownies! This recipe works really well cut in half, perfect for two people (who both want two brownies each:D).
Word to the wise, though: do NOT replace the sugar with confectioner’s sugar. I tried it once because using regular white sugar makes the final product just a little bit grainy. The texture was completely off. It turned out thick and cakey, and cooked way faster. End product was like slightly dry, super-dark chocolate cake. Worth eating, but ZERO fudgy-gooeyness (which is kind of the whole point of a brownie).
Kathy says
Try replacing the granulated sugar with caster (baking) sugar. It’s superfine & great for baking desserts and adding to cold drinks if you don’t feel like making a simple syrup. It dissolves very quickly! I have a hard time finding large packages of baking sugar so I order it from Amazon.
Jaclyn says
When you cut the recipe in half, did you put your oven at the same temp?
Lori A. says
YUM! My daughter was looking for a dessert recipe using ingredients we already had. Brownies are her #1. These turned out SO good! We did the 1/2 sugar, 1/2 brown sugar. I also added pecans to my pieces. 🙂
Kimberley says
Made these, followed the recipe to the T and made the most delicious brownies I myself have ever had. I usually buy at a coffee shop close to me but now I can make my very own delicious brownies.
Layla says
Loved these, but I would recommend doubling the recipe if you want to fill half a 8×8 pan.
Karina says
Thanks for the feedback!
Emily says
Not a very experienced cook but these were so easy to make and were so popular with the hardest to please in the house. The only brownies that are as good cold as they are warm. Loooove it
Monika says
Made a lot of brownies from various recipes and this is by far one of the best. Thanks.
jennifer says
these were the best damn brownies i have ever had.
Karina says
So happy to hear that!
Cayla says
Best. Brownie. Ever.
Been on deployment for 6 months and I have made this at least 10X. Co-workers love it-my new nickname is “Brownie”.
This is my new go-to and I will never use another brownie recipe or box from the supermarket again!
Ellie B says
Mine look absolutely nothing like the photos BUT these are amazing!! I’m usually so bad at making brownies from scratch but these are easy and delicious!!
Pam Rideout says
the first time I made this recipe, I doubled the double recipe (by accident!) and then screwed that up by not doubling all the ingredients ( don’t even ask how I managed that!) and wondered why the brownies didn’t look right while baking. I don’t even remember how long they were in the oven but suffice to say the percentage of butter and sugar was so high that I ended up with a product that I’ve sinced lovingly dubbed “brownie toffee” ! LOL It wasn’t a brownie, but by gawd, it was delicious! So delicious in fact, that I knew, just KNEW that I had to make this again ( only correctly this time!) I have to say, this is absolutely, without a doubt, the BEST brownie recipe I’ve ever made or eaten! Especially when you consider that they are cocoa brownies! Thanks for the fabulous recipe!
Val says
I failed at baking chocolate cakes three times so I try to bake brownies instead. The first time I followed your recipe last week, it worked (yay!) and it is absolutely the best chocolatey brownie I have ever had – super moist, not too sweet, not too rich. Everything is just nice and perfect, and best of all, super easy!
I don’t take dairy products and I switched to all oil instead of butter, turns out aye okay!
Katie T says
My new favorite brownie recipe! This was so quick and easy and they turned out absolutely amazing. I tweaked the recipe a little, I used half the vanilla extract and added coconut extract and almond extract as the other half of the vanilla. The almondy-coconuty chocolate fudginess was so phenomenal, definitely will be making these again.
Elise says
Hands down best brownie recipe I have ever found. LOVE LOVE LOVE this recipe!! Everyone goes crazy and cleans the pan in one sitting when I make these!
Lauren Reid says
Hello! I thought I would FINALLY comment after YEARS of using this recipe. It is my go-to brownie recipe. My only change is that I add melted chocolate before you add the eggs and vanilla extract and extra chocolate chips to the batter at the end! LOVE this recipe and I will always use it! Thank you so much for posting this!
Catherine says
Wow! I made these twice so far and these are the BEST brownies ever!! I do have to cook them longer than 20 minutes – closer to 35. But these are seriously my favorite brownies. Very easy to make too!
Rose says
Just made these for a birthday party and EVERYONE loved them. I doubled the recipe and baked in a 9×13 for about 26 minutes and they turned out great. Ummm yeah. You’re gonna wanna go ahead and do the big batch. Sooo good (tossed in a cup of mini chocolate chips for fun). Easy recipe that came together fast. My new brownie go to!
Nicky says
Baked this twice and followed the recipe to the dot, yet I can’t seem to achieve that cackly top that I was aiming for. It came out almost cakey, with lots of holes. I must say, it is seriously good and fudgy tho, my whole family loved it! It tastes like coffee shop quality. Thanks!
Morgan says
heavenly.
Angel Marie Lozano says
I have a question. Is it okay to use dark brown sugar?
DeVonna Gray says
Did you ever get an answer or did you go ahead and try dark brown sugar? If so, how much and what was the result?
Ashley Strandberg says
I use half dark brown sugar in this along with the white sugar comes out great! O ly way I will make it
Lisa says
Yum. My husband begs for these.
Elizabeth says
Oh my goodness this is by far the best fudge brownies I have ever made! Such a simple recipe and I love that it’s all in one bowl! The tips were so helpful too! Wow, just wow!
Ashley says
Y’all…. we nailed this!! We make the double batch because we are some brownie loving fools! Instead of the chocolate she added, we used the lindor truffle sticks. We chopped them up and folded them into the batter. Y’all… it’s heaven!!!!
Mary says
Have not made these yet, but want to. I would like to use them as a warm chocolatey base for some kind of berry mouse kind of a thing … and I would also like to make them ahead. My question …. can I reheat these? Or, do you have any tips for me about a reheat? Would like them to remain chewy/crunchy under the creamy, cold mousse.
Thanks so much for your help.
Jane says
Easy to make and sooooo delicious.
I’m sharing the link to your recipe with my friends right now!
Stephanie says
SO GOOD! I’ve made these several times and they always turn out. Super rich and chocolaty . So easy to make too. My favorite variation is to omit the salt and top with smoked Maldon sea salt crystals. In my oven they take 24-25 mins, but it runs cool.
Jennifer says
These are absolutely delicious! The first time I made them they were absolutely spectacular, but the following times were not moist at all – I soon realised it was because I was overbaking them (I only have a top and bottom shelf, not a middle one like you recommend in your recipe, so I assume that’s why). Once I made sure to keep a better eye on them and when it was good to take them out, they were even better than the first time! So fudgey and gooey, and absolutely delicious! I also added about half a cup of shredded coconut to the brownies to add to the flavour of the coconut oil, and I think it tastes really good!
Sharon says
These are excellent! I added chocolate chips and chopped up Mars bars…so yummy. It’s my new “go to” brownie recipe now.
Planning to experiment with chocolate chips, salted caramel chips, Skor bits and pretzels next. 🙂
PJ says
I just tried this recipe with a bit less sugar. My colleagues love it and already asked fore more. It’s really fudgy. The recipe is easy to follow and no mess. Thanks for sharing!
Abbey says
Best Brownies I’ve ever had. It’s my go-to recipe for just about any event. It’s very forgiving and great for bakers who are just starting out. The texture and richness is amazing. I always add a handful of chocolate chips into the batter. 100% would recommend.
Paola says
hi. I made this and took them out at min 23,but the paper was a nightmare to peel off the brownies, what can I do next time to avoid this problem? thanks, these are amazing!
Sara says
So I’ve made this recipe once before and substitute eggs for flax eggs turned out great. I just made it a 2nd time exactly as recipe stated, and though I love fudgy brownies it came out way to fudgy and didn’t set. I had the crackly top but it was so fudgy it was like eating melted chocolate batter. I did cook them for 30 minutes and more and more. Any ideas on how to make them just the right fudginess without falling apart into a glob?
Amrita says
Hi Karina! I’ve been searching for the perfect brownie recipe for ages and I’m so glad the hunt is finally over!! Your brownie recipe is just what I’ve been looking for- the gooey, fudgy crackled topped brownie. Thank you so much! This is going to be a regular in our home now especially since it’s so easy to whip up.
Dina says
Thanks for this perfect recipe.
I’m really not a good baker and my kids now think I’m the best mom for making these. They still think that I’m a crummy baker but have commended me on my excellent “brownie recipe from someone else that actually came out right”. So thanks alot?
Shienna Mae Barrett says
Great recipe!!!! Made it last week and another batch in the oven while typing this comment..
Priscilla says
I substituted monk fruit for the sugar and gluten free flour in for… the flour…and these came out amazing! I also learned my new oven tends to run a bit hot so they were a tad overdone at 21 minutes, but oh well, will just have to make some more!
Holly Kennedy says
Thanks for posting I was wondering about monk fruit!
Kristin says
I made a random search for gooey brownies and ended up here, Cowabunga! Am I ever glad I did. 🙂
These turned out PERFECT. I used fancy Valrhona cocoa powder and chopped some chocolate and put on top too. 🙂 Gonna try with pecans on top next time. Thanks a lot, I need to try more of your recipes now.
manny says
These are amazing, thank you so much for the recipe. Will always make them this way. Top tip, add more chocolate chunks on top for extra gooeyness.
Jade says
My brothers love it, great recipe, easy, great when you leave them in the refrigerator for 2 days. Become good and chewing. Definitely recommend this recipe to anyone. I cooked this and I’m only 14.
Lucy says
This is the best brownie recipe I’ve ever come across. Brownies are my all time baking love, and I’ve never been able to get them quite right until finding this site. Thank you so much for posting this, I recommend it to all.
Kristy says
Absolute heaven for Brownie lovers! So simple to make too which is a bonus.
Victoria Z says
I will never use another brownie recipe again, nothing can trump this one. Even better if you use dark coca powder
Bernadette Sarabia says
These came out delicious!! I have been looking for a decent recipe that does not turn out cakey and these are the answer! The first time I made them they came out a little thin with a dull top, but chewy regardless. The second time they came out perfect! Chewy rich goodness, slightly thicker, and a shiny crackle top when cutting into pieces.
Practice makes perfect they say! <3 Thank you for sharing this!
Donna Thompson says
Easy recipe. They are in the oven now. will comment again when they are done. CANT WAIT TO TRY THESE. ???
Susan says
Made these today…..took 5 minutes to get them ready for the pan. Smelled so darn good baking, we couldn’t wait for them to cool off. Ate the first piece hot! So darn good…..moist, chocolatey and rich! Will definitely keep this recipe as my favourite brownies. Big plus for this recipe is that everything you need for it is in your pantry, nothing special required!
Liyana says
Thank you for sharing -these turned out perfect. I think about them all day when I wake up, at work, before bed! I can’t stop eating them!!
Bob says
This is a great recipe!!! Even though I haven’t tried it!!!??????
Elicia says
No wonder its callee best fudgy cocoa brownies they truly are the best. I literally (underlined multiple times) makes this twice sometimes three times a week my family love it!! And now i know the recipe by heart thank you for this deliciousness in every bite
Amanda says
I have been looking for a great fudgy brownie recipe and a google search led me to your site. Based on the reviews I had to try…oh my gooey chocolaty goodness I am glad I did. This is a simple to follow recipe. The batter comes out almost fluffy which is different than other batters I’ve seen but perfectly fit an 8×8 glass pan. I baked on a middle rack about 18 min (my oven tends to run hot) and these came out the way a brownie should, flakey on top with crisp edges and a gooey fudge like center. I will make these again and again. Next time the kids want to add Chocolate chips, can’t wait to try that!
Yasmin Rana says
I’ve tried it, it’s amazing! 🙂
Elizabeth says
I used wholewheat flour for this recipe and coconut sugar and it came out AMAZING! Love it- thanks so much for sharing. I also added some dark chocolate chunks on the top. Mmmmmm yummy
Cord says
Baking again, 2nd batch this month. I DO add ittersweet chocolate to the butter and I use all brown sugar. I like rich flavors though. The exact recipe is great, the changes I make are great. Excellent.
Cella says
I made these and omg they are so amazing! It’s hard to believe how fudgy they are with just the cocoa powder. They have the perfect crinkly top too. I made them on the top rack and for 21:30 just as recommended and I’m extremely happy with them. This will be my go-to brownie recipe from now on. Thank you for sharing! 🙂
Chanel says
I only have salted butter. Can I still make it and just not use salt?
Zahia B says
Just finished making these. Absolutely delicious and very fudgy. Will make again. I added a bit of almond extract as well as butter extract; it tastes heavenly and decadent. Thanks for an amazing recipe!
Karina says
Ooooh brilliant!
Sarah says
Last night my family and I were craving something warm and chocolatey for dessert. A random search led us to your site and this recipe. They were fantastic! This was my first time making from scratch brownies and I was very happy with the end result. Will absolutely be making these again.
Holli says
These are the best scratch made brownies! No need to keep looking at other recipe’s. Make these, you will be glad you did;)
Franco Loose says
I am not a very sweet person but I love the semi sweet flavor of these brownies, thanks for the recipe!
Angela says
Just made these brownies. They were awesome! Thanks
Traci says
Love this recipe!! Even tried it gluten free using king Arthur measure for measure flour and they came out perfect. Thank you! This is now my go to recipe!
TOBIAS B. says
Brownies are to die for!
I must try this recipe although I have my own…
Whats your tip to make them moist? What do you add?
Do you see any difference if using organic chocolate bars or powder?
How do you keep brownies so they last long without being dry?
Anchala says
Hi,
This seems like the perfect recipe for what I need. I’m actually starting to bake them now. I just had a question. If I bake them in the night for the next day, will the texture change if I refrigerate them overnight?
Thanks in advance!
Also, Happy Holidays! 😀
Karina says
Yes they are the perfect recipe! The brownies actually get fudgier and better the next day, hard to believe right but it’s true! Happy holidays to you too!
Michele says
Love this recipe and the hits to making them the best brownies ever. I use dark cocoa powder. ❤️❤️❤️
AMBER says
Oh good lawd! These are the best brownies I’ve ever had! I was suspicious of only using powdered chocolate, the batter was so much lighter than im used to, but they darkened up once the oven melted everything and Oh man…the sides…the thin fudgy center..SO SO good! Thank you!
Karina says
YES! Amber your description! I’m jealous I don’t have them in front of me haha. Thank you for your feedback! I’m so glad you liked them!
Rochelle says
Hi. Just wondering if i could sprinkle some raspberries on the top before baking. Thanks
molly says
could you convert this to grams for me please as really want to make them !? thanks
Karina says
Hey Molly!
You are welcome to convert these using Google. That is the easiest way to get the conversions correct. Thanks so much for following along with me!
Katie says
113 grams butter
14 grams oil
224 grams sugar
2 large eggs
10 milliliters vanilla
60 grams flour
50 grams cocoa
1.3 grams salt
Larisa says
THANK YOU for this recipe! I’ve been searching for a good brownies-from-scratch recipe and have tried a few but they were always too cakey for my liking. Yours is the best!!!! So amazing and delicious and easy to make. So THANK YOU again for sharing this! <3
Karina says
Hi Larisa!!
This makes my day! I love to hear when a recipe fits someone’s liking!! Thank you for the great feedback and thanks for following along with me!!
Xo
Camille Triboulet-Hall says
I agree! Si BIEN- Merci beaucoup!!!
Will says
I have made theses many times in an 8 x 8 and they are perfect. I recently doubled the recipe and made in a 9 x 13. I had to cook them longer, but may have kept them in a little too long. If you have done this, how long did you cook them to make them just right?
Karina says
Hi Will,
I am glad that you like the brownies. They are one of my favorites. I have not tried them in a double batch to know exactly how long you should bake for. It is better to undercook with brownies but it may just take some experimenting. Thanks for the comment and following along with me!
Nicole says
Can I make these and refrigerate the dough ba day before?
Kitty10 says
Hi, I love this recipe but find it a bit too sweet? Can I remove 1/8 part of the sugar? Would i have to adjust anything because of this?
My brownies came out perfectly with the crispy top and fudgy inside. I hope you could advise me with the sweetness adjustment. 🙂
Karina says
Yes, that sounds great! That should help with the sweetness! Enjoy! XO
Nenn says
Hello, is it possible to half this recipe as I would prefer to not overdose on brownies. Which ingredients will i need to look out for?
Thanks,
Yasmin Rana says
I actually converted this recipe into a keto recipe. If you’d like to try it:
Ingredients:
1 cup stevia
1/2 cup almond flour
1/2 cup unsweetened cocoa powder
2 eggs
1 tsp vanilla
1/2 cup butter, melted (1 stick)
1 tsp salt
Directions:
In a large bowl stir the stevia and butter together until fully combined for about a minute. Add the eggs and vanilla, and beat for a few minutes until the mixture is pale in color and fluffy. Sift in the almond flour, cocoa, and salt. Stir just until combined. Add the mixture to a 9×9 inch pan, and bake at 350 f for 15-20 minutes. Insert a toothpick in the center, and it should come out as fudgy crumbs.
This recipe is so decadent and rich that you can’t even tell it’s keto. Enjoy! I’d love to hear from someone who has tried it! 🙂
Lani says
Hey there, Karina! Can I bake them in regular muffin/cupcake pans? What adjustment to I have to make to the oven temp and baking time?
Thanks in advance. ?
Karina says
Yes, that sounds great! I would change the time to 9-12 minutes checking them. Enjoy your brownies! XO
Roman says
Absolutely AMAZING! The only thing for me was that it was too rich in flavor. I used Hershey’s unsweetened cocoa powder in this recipe. Is there a way to make it a little less rich? Will be making again once I can get the richness tamed down a bit.
Cindy says
Love these brownies! I made them twice already and they were gooey perfection. I want to make these in a mini cupcake pan, just wondering how long to bake for.
Roman says
This was an amazing recipe! My only problem was that it was a bit too rich. Is there a way to make them slightly less rich in flavor? I wasn’t sure if the cocoa powder caused it (I used Hershey’s Unsweetened Cocoa Powder for this recipe). If I do actual chocolate instead will it make it less rich in flavor? Thank you for sharing this! I will definitely be making more in the future! ; )
Cara says
Easy recipe to follow but mine turned out quite cakey
Saran says
How many minutes to bake in a 7.6in square pan? Does mixing in chocolate chunks increase cooking time? When you say fudgy, if I feel it my finger on surface of the brownie should it feel super soft or soft or should it feel cooked(firm)?
Karina says
Mixing in chunks does not increase time. It should still feel cooked but it will be softer on top compared to other brownie mixes. Enjoy! XO
Jenny Petrovich says
These are by far my favorite brownie recipe! Question for you. I need to take a large pan-1/2 sheet to be exact- to an event tomorrow and wondered how I’d adjust this? Three times the recipe? How long would you bake them and at the same temp?
Thanks!
Karina says
I would bake at the same temperature and less time. I would be checking them often because you do not want to over bake. They will not be as thick or fudgey but should taste delicious! Let me know how it turns out and what adjustments you used! Thanks so much! XO
Jackie says
I have not made this brownie yet, but wondering what kind of chocolate you used. Thanks!
Karina says
I used cocoa powder for this recipe. Hope that helps! Thanks for following along with me! XO
Sandra says
OMG! These are soo good. I will be making again. I was afraid that they weren’t right. I can’t wait until tomorrow to see how they mellow. If they las that long, that is.
Maria says
I absolutely suck at making brownies like 5 different recipes and bombed bad. Tried your recipe tonight and they were amazing!!! Perfectly gooey and chocolatey I am so making these again. Thank you so very much for sharing your recipe
Karina says
YAY! That is perfect! I am so glad that it turned out for you! Thank you for sharing! XO
Tas says
Made these brownies last night, they came out nice but not as gooey as I was hoping…more cakey. I added milk chocolate chunks in the batter before baking, but the pieces didnt melt at all. Not sure what I’m doing wrong as I followed the recipe exactly. Could it be my oven?
Karina says
It could be a variable of different things. Cakey is good too but it could be a preference.
Carly says
Says you following the recipe but you add milk and chocolate chunks then you wonder what went wrong *facepalm*.
RJ says
So you read “milk chocolate” as milk & chocolate *facepalm*.
Savannah says
These are FANTASTIC! The only thing I would note for others is to use the toothpick test as your guide more so than the time listed. My oven tends to run to the cooler side of average (especially when I’m opening it every 2 minutes to test) and it ended up taking 27 minutes to get to the point where the toothpick came out “dirty” rather than goopy. But when it did, and when they’d cooled… Holy WOW! Perfectly fudgey, nice and crispy on top – in a word, perfect! I sprinkled 1/4 cup of crushed walnuts over the top before baking, which put them over the top. Next time, instead of walnuts, I am going to add some cayenne pepper to the batter & top it with crushed Mexican chocolate. Can’t wait!
PS – do these freeze OK?
Karina says
They do freeze well. Having some now and later! Thanks for following along with me! XO
Jackie says
By far the BEST brownie recipe I have ever used. I added salted caramel sauce swirled on top before I baked them and it was amazing
Svetha subramanian says
Is it okay to use salted butter and avoid the salt?
Karina says
Yes, that is a great idea!
christina says
Can you please tell me what kind of cocoa powder you use?
Karina says
I just used the HERSHEY cocoa powder. Hope that helps! XO
Anita Mohle says
WOW Thank you for this recipe. These are THE BEST Brownies I have ever tried. I followed your recipe and tips to the letter and also added Lindt chocolate pieces before baking and they worked out perfectly. Thanks again!
Karina says
Thank you for following along with me! You are so sweet! Thank you for your kind words! XO
Crystal Johnston says
Magnificent!! I finally found the recipe to end all recipes. Thank you for sharing it with the world it means a lot.
Darcy says
Yum, yum, yum!
Carrie says
Just made these, they are still cooling but I’ve had a little taste and they taste great!! For some reason I don’t seem to have the crackly top! I used granulated sugar, could this be the problem?
Karina says
It may be the problem. These brownies are so specific that you have to follow the ingredients perfectly in order to get the same results.
Love to cook says
I used half granulated and brown sugar and whipped the butter/sugar mixture until soft peaks formed.. It ended up with a flakey meringue like top
christina says
Hi can you tell me what kind of cocoa you use? All I have in my pantry is dutch cocoa. will dutch cocoa work or is natural cocoa necessary and if so what kind do you recommend?
Thanks
Karina says
Yes, dutch cocoa will work great! I like to use powder cocoa from the baking isle.
Marisa says
Made these twice. The first time I baked them in a greased muffin tin with white chocolate chips added in. They turned out great, except the white chocolate chips made some of them stick to the bottom of the pan because of their sugar content. But still 99% perfect. The second time I made them I put the mix inside cupcake wrappers and added marshmallows on top. I highly advise against this as every single brownie exploded! Funny and still edible, but nowhere near as good as the original.
Emma @ Savor the Flavour says
I’m totally drooling over these brownies!! They look SO moist and fudgy!!!
Erika says
I tried these brownies using gluten free flour and they turned out perfect. I only cooked them for 15 minutes to get the fudgy texture.
Kirstie says
I made these this evening and while the flavor is there, they did come out very thin. I used an 8×8 pan and did everything according to the recipe so the only thing I can think of is that I must have overmixed the batter? I used a rubber spatula to fold in the dry ingredients into the wet… I was very cautious about not overmixing…not sure. But I’ll try again because they were yummy and hopefully they’ll come out thick and fat the way brownies were intended to be! Lol
Ria Martin says
Thanks to this recipe, everybody thinks I make the best brownies in the world! Will never use another method again 😀 x
Kathryn M says
This are some of the most amazing brownies I’ve ever made in my life! I will *never* buy a boxed mix again. I had to make them 2 days in a row because everyone loved them and wanted more! I added Reese’s brand peanut butter chips in them the second time.. but I think they’re best plain!
Glenn says
I have several brownie recipes but since I have discovered this one it has become my go to recipe. I sometimes chop up Cadbury’s plain milk chocolate bars and fold it into the mix just before I put it in the oven. And/or add a drop or two of peppermint oil to give variety. All in all a simple and easy recipe which yields delicious results with minimal cleanup after. Bravo to the inventor.
Stacy C says
I was reading through the comments and I wondered if caster sugar and powdered sugar are not the same thing? I haven’t tried them yet.
Karina says
Caster sugar is more thin grained and less sugary than powdered sugar. It is closer or more similar to sugar cane.
Jasmin says
These are my go to brownies that I make for every occasion! Everyone loves their rich flavor, and chewy and gooey center! If you are looking for the perfect brownie recipe, this is the one!
Karina says
YAY!! That is awesome to hear! I am so glad that you love them as much as I do!
Shikha kakra says
The best brownie recipe ever and so easy to make !!! Have made it lot of times and it has always been a hit! Thank you for the awesome recipe ❤️
Cassie Beraldo says
My family and I have really enjoyed this recipe. I substitute the butter for coconut oil(dairy free reasons) and it was even better. I have had to give the recipe out a couple times! So thank you for sharing this!
Karina says
That sounds great! Thanks for letting me know and sharing with everyone!
Natalie says
Hi! Have you ever lined the pan with foil and lifted the foil out? If so, do you still grease it? I’m making these to bring somewhere and don’t want to bring my baking dish. Thanks!
Karina says
It sounds crazy but I do like to grease it with the foil lined up on the sheet pan. It still will stick it seems like. Enjoy!!
Cakelover says
What happens if my pan is bigger than 9×9 inch or smaller? Will it affect the brownies’ time in the oven?
Karina says
Yes, it will. I have a few times and changes I would make in my notes on the site that you are welcome to read over to let you know what is the best times for each size. Hope you enjoy your brownies!!
Angela says
I made this recipe and they are the best brownies ever! I received rave reviews and this is now my go to Brownie recipe! No more brownie mixes for me!
Sarah says
Hi! Can whole wheat flour be used instead of all purpose? Thanks!
Karina says
Yes, of course! I love that idea! A little healthier brownies. It will change the texture and the taste of the brownies. You will have to let me know how it turns out. I have not made them with whole wheat and I am not sure how they will hold up compared to all purpose flour. Give it a try and let me know! Thanks so much for following along with me! XO
Chris says
I have used this recipie 15+ times. The brownies were phenomenal with whole wheat flour. No one could tell. I found the original recipie a tad too sweet. But for some reason when using whole wheat flour, the sweetness level was perfect.
Chris says
This recipie is phenomenal with whole wheat flour. I find them a tad less sweet. Which for me is perfect!
Aeniah says
Uh… Am I the only one not seeing the recipe? No links or videos, must ads.
Karina says
Hi Aeniah, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
Krystal says
Would love to make, however, cannot get to the recipe anywhere on this page…..bummer!
Karina says
Hi Krystal, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
Z says
These are thee best most fudgyly DELICIOUS brownies ever!
Reem says
Hey, do we remove the brownies from the hot pan once we take them out of the oven? Or do we allow to cool in the hot pan? If we have to remove them, for how long do I keep them in the hot pan to set before removing them. Thanks
Karina says
I like to wait to let them cool a bit before removing them but sometimes it is too hard to resist ;)!!
Maha says
I just made these today for the 2nd time and I replaced them with half sugar half brown sugar. I am so so loving this recipe, better than any box mix and so much easier then the other recipes out there
Karina says
WAHOO!! So glad that you made it your own. Thanks so much for sharing and following along with me!
Jenny Petrovich says
HI! I love this recipe and need to make it for a large group. I want to put it in a jelly roll pan-half sheet pan. How many times would you multiply this recipe for that size pan and what time and temp would you do? Thanks so much!
Kassandra says
I did everything except I substituted 1/3 c of peanut butter for the oil and added 1/2c mini marshmallows and chocolate chips ? the batter is delicious ? I spread out on a sheet pan and cut the bake time to 15. They have made my apartment smell amazing and tase super dark chocolate amazing ? thanks for sharing!
Karina says
That is great to hear! I am so glad that it turned out so well for you! Thank you for sharing and following along with me!
Reem says
Hi:) May I ask which Lindt chocolate did you use for the chunks? Was it dark chocolate 70% or milk chocolate?
Thanks.
Karina says
I like to use milk chocolate but the dark chocolate will taste just as good depending on your taste! Thanks so much for following along with me! Hope you enjoy your brownies!
Lu-Zahn says
Hi! I was just wondering if I decrease the amount of sugar in the recipe if I double it, will it make a huge difference? these brownies are amazing ??
Karina says
It should not make a huge difference but it may change the thickness and texture of the brownies. That sounds like a great idea though! Thanks so much for following along with me!
Mahasweta Ray says
Hi Karina, I was trying to make brownies from scratch for the first time, and was looking for a simple recipe. Your recipe fudgy cocoa brownies appeared among several Google search results. I was convinced this had to be the right recipe 🙂 I tried exactly with your measures, but my container was probably a little larger than what you suggested, so I didn’t achieve thicker brownies. But the taste and texture that has come out , fully satisfies my cravings. Thank you for sharing this wonderful recipe.
I went through your About page. You are surely an inspiration for millions of people worldwide,
Warm Reagrds,
Karina says
AW!! Thank you! That is so sweet of you! I am so glad that you made these brownies and they turned out perfectly for you! Thank you for reading my about page and getting to know me! I hope you are able to find more recipes that you love! Thanks so much for sharing and following along with me!
Sivan says
Thank you Karina! appreciate the quick reply. will def keep you posted!
Karina says
Awesome! Can’t wait!
Sivan says
Hi! These look amazing and so do the reviews! I am wondering if you think putting them in muffin tins will affect them in anyway?? Really would love your feedback!
Also- any way to substitute something else for the butter? (as to make it non-dairy)
Looking forward to hearing from you!
Karina says
That is a great idea! I am up for muffin tins. They will be a little crispy on the edges but should work out. It may not have the same gooeyness since they are baked individually but should be great to taste! Let me know how they turn out. For the butter you are welcome to substitute it with more oil or olive oil. Again, the texture and flavor will be altered and may not set up as well with this recipe.
Sophia Terani says
Wow. The batter was delicious, never ever had anything taste that great and chocolately. They’re currently in the oven and are almost done and LOOK amazing. I have a feeling these will be the best brownies ever. Thank you!
Lara Benson says
Do I put these brownies in a 9 x 13 pan?
Karina says
I used an 8 inch squared baking pan for these brownies. Hope that helps answer your question! Thanks so much for following along with me!
Rachel Cohen says
Hi this brownie recipe is amazing! But I want to make them non-dairy is it OK if I put margarine in it instead of butter?
Karina says
Yes, of course! You are welcome to adapt and change any of my recipes to better fit your lifestyle. It may alter the taste and texture but they sound like they will still be tasty!
Irina says
These are absolutely delicious. And super fudgey. They also cut well, which is a huge bonus. Thank you!
Karina says
That is great to hear! I am so glad that you loved them! Thanks for sharing!
Paullette says
Hey!!!! I made these brownies for sale, and they kept asking for more at the cafeteria in my workplace. I was wondering if there’s any way I could absolutely substitute the butter in this recipe for vegetable oil? I know it might change the flavor but it’d be better for me, because of the investment. Help me please!!!
Karina says
Yes, that sounds great! You are welcome to alter or make my recipes your own. Thanks so much for following along with me!
LizzyP says
My husband stole my previous best brownie recipe, made it once and took it over to our friends house….and now they all tease me that his brownies were better! LOL Well, now the joke is on him, because these are EVEN BETTER and I’m taking this recipe to my grave!!! Thank you so much for helping me win back my baking superiority 😉 And for satisfying my pregnancy craving for fudgy brownie with crackly top perfection! This recipe seriously deserves more than 5 stars. YUM!
Karina says
LOL! That is the best story ever! I love it! I am so glad that you are getting your title back and becoming the winner again;)! Thanks so much for following along with me!
Kayleigh says
These brownies are the best! My family loves them and they turn out great every time. I tired another recipe recently and they were all bummed- these will be my go to!
G says
VERY GOOD
HDB says
Hey Karina, your recipe turned out some of the best brownies I’ve ever had! No substitutions, adjusted for a tin just slightly smaller than the one you suggested, and no additions. I read your “About” page and I just wanted to say I admire your approach to food. I felt that you articulated something that I would like to get out of cooking and eating. As someone who’s just starting to gain a little confidence in the kitchen and who hopes to find her niche as you have, it was inspiring 🙂 Thanks.
Karina says
AWE, thanks so much! I am so glad that you are enjoying cooking and feeling more comfortable in the kitchen. Thank you for reading my bio and letting me know! I am so glad that you loved the brownies. Thanks so much for following along with me!
Charity says
Lawd, lawd, lawd.
I know you’re not suppose to eT the batter, but it was so light and fluffy, I had to. I followed the recipe exactly and topped it off with chocolate chips and it was so delightful.
I can’t stress how light they were. And one bowl too, that was a plus for me. So good! <3
Jazzy says
Hey Karina,
I tried this recipe over the weekends.. IT WAS SOOO DELICIOUS.. thank u for sharing it with us!
Just wanted to know that if I substitute the white granulated sugar with brown sugar, how much quantity should I use?
Your help will be appreciated.
Xxx
Karina says
You will just want to make sure there is the same amount of total sugar for these brownies. Hope that makes sense! They are so good and I think you will love them! Thanks so much for following along with me!
Rebekah says
I made these but a vegan version, I used an egg replacement and oil instead of butter… They came out super thin but a gooey deliciousness was the result. Do I need to just double the recipe, or was it because I converted some ingredients to a vegan version. I’d love to make them again, just not a 1/4 inch thick version. Any comments or help would be appreciated, Thank YOU!!!
Karina says
It may be because of the substitutions you have made. I am sorry it didn’t turn out perfectly for you! I hope you are able to find a way to make them thicker but yet vegan. Thanks so much for sharing and following along with me!
Lauren says
These brownies live up to every promise! I am so happy to have a one bowl brownie batter that is SO much fudgier than any other three bowl mix. They are so great when they’re cold and chewy 🙂
Karina says
YAY!! That sounds fantastic! I am so happy that you enjoyed them! Thank you so much for sharing and following along with me!
Chocolate says
This is the first recipe I’ve used for my first time making brownies from scratch because I have unsweetened cacao powder which will expire soon. Except I didn’t use vanilla extract and I added chopped up pieces of 24 Hershey Hugs chocolate. It turned out really great!! My family keeps eating them. Thank you for a great recipe. Can’t wait to keep on making more of these brownies to use up my cacao powder.
Karina says
That is great! I am so glad that you made them your own. Thanks so much for sharing with me! I am so glad everyone is loving them!! Way to go!
Holly says
Oml the BEST BROWNIES I have ever made would definitely recommend them so easy quick and delicious ??
Karina says
YAY! That is great to hear! I am so glad that you love them! Thanks so much for sharing!
Akila Durairaj says
Hi, from India. II have made brownies with this recipe ‘n’ number of times and never ever went wrong with this recipe. People suggest me to start a bakery when I make them have these brownies. Ha ha.. Thanks much Karina 🙂 You are the best !
Nora says
I made these because I needed to bring a dessert to a dinner and I had all the ingredients on hand. I’ve never made brownies from scratch before, and I absolutely love box brownies (not in love with the ingredients list though). These were delicious. I did make a change and reduced the sugar by 25% (I do this with all baked goods recipes). They were the perfect level of sweetness. I did not really get a crackly top and maybe that has something to do with reducing the sugar. The texture is fudgy but also light at the same time, whereas box brownies are more dense. I will not take box brownies out of my kitchen, but I will definitely make these again.
Karina says
That is great to hear! Box brownies are not too bad;)!! I am glad that you gave these a try and you liked them! Thanks so much for following along with me!
Aiai says
Great recipe, thanks for sharing! I added in raw cacao nibs to the mix, and it turned out amazing ?
Shawna Haas says
Just made these brownies, absolutely amazing. This was my first time making brownies from scratch, I searched dozens of recipes and finally choose this one. So happy I did. Passed my son’s test so you know they are fantastic.
Karina says
Thanks SO much! I am so glad that you found this recipe and that it passed your son’s expectations! Thanks for following along with me!
Amy says
I made these today for a party and they turned out AMAZING!! Everyone loved it and so many people asked for the recipe. Honestly the best brownie recipe I’ve ever tried, will definitely be making them again in the future.
P says
These look amazing and I want to try them but am thinking of decreasing the amount of sugar. If I use less sugar do you suggest any other changes?
lin spina says
These brownies are the absolute best!!
They are so moist!
*I used coconut oil, btw.
Ella says
I made these for my son’s basketball team dinner and the boys loved them, now the team asks me to bring brownies for after their games.
I used gluten free flour due to a gluten allergy and they turned out great!
Karina says
That is awesome! You are a winner in their book! I love the gluten free. Way to go!
Megan says
Can you use vegetable oil?
Karina says
Yes
Carla Moreno says
Hello everybody!!
So… I just baked some brownies for the very first time with this recipe… And all I have to say is: THEY TASTE AMAZING!
I am a sugar person, what means that i m always eating, preparing, enjoying sweet stuff. And brownies, well, that s my favourite combination because of chocolate!
I have to say that these Brownies are truly amazing: the flavour, the texture… everything!
My tip: If you use a good quality of cocoa, your brownies will taste even better. I used Peruvian Cacao Powder, so mine taste like heaven!!! I am loving every bite!
Greetings from Peru!!
xoxo
Karina says
Hello From Peru!! That is so great to hear! Thanks so much for sharing! I am so glad that they turned out and you loved them!
Staci says
You have NAILED IT! These are out-of-the-park, spot on, best fudgiest brownies… EVER!!! I’ve made them several times and they are always yum! Thanks for sharing.
Karina says
AWE!! Thanks so much for sharing! I am so glad that they turned out so perfectly for you!
Elizabeth Goodwin says
I was wondering if your oven element was on the bottom, Is that why you bake it on the top shelf? My oven is opposite. We love this recipe, its our second time making it.
Karina says
Yes, my oven element is on the bottom. Do you bake it on the bottom then? I am so glad that you love it and you have made it a couple times! Thanks so much for sharing!
Jenni says
My son and I made these today, and you are not exaggerating when you say they are the best! I’ve never made brownies this good before! My son and I topped them with some white chocolate chips that we had in our pantry. We will definitely be making these again!
Karina says
AWE! Thanks so much! I am so glad that you loved them and they turned out great for you! Thanks so much for sharing!
Carla Moreno says
Hello!!! I AM really excited because of this recipe. I will try it later this week! I have a question… When you say “beat in the eggs for a good minute”, you are supposed to do this before adding them to the sugar bowl right?
Karina says
YAY! Let me know what you think of the recipes! Yes, you are right about the sugar bowl! Enjoy!
Juanita says
I never comment, but have to say I’ve never had luck when it comes to brownies. I made these for superbowl and they came out AMAZING. Doubled the recipe and cooked for about 30 minutes. The only negative I have to say is that when cutting, I couldn’t get a straight cut, They crumbled on me. Other than that, these didn’t last. Will be making these again this weekend, when my son comes in from college. Totally 5 stars
Tymeron Smith says
Yes! That is awesome! I am glad that you loved them and they turned out for you! Thanks for sharing!
Mellicans says
I made these with raw sugar, made sure to beat the eggs in a little bit extra and I added some broken up salted pecans on top. These beautiful brownies are super sweet, so the salt from the pecans cuts the sweet just the right amount!
Tymeron Smith says
That is a perfect way to describe them! Thanks so much for sharing!
Kae says
Hi! I’d like to to try this and use a 9×12 pan.. how much do I need to add?
Kae says
Hi! How much do I need to add in the ingredients if I use a 9×12 square pan?
Ting says
I’d like to know how many grammes for one cup please 🙂
Tymeron Smith says
When I used the converter online this is what it gave it: 1 cup is 227 grams. I hope that helps!
Justine says
In response to a few others who also need to convert things (I rounded a tiny bit here and there):
-115g melted butter
-15g oil
-215g caster sugar or white granulated (NOT powdered/icing sugar)
– 2Lg eggs
-11g vanilla extract
-62g flour
-56g cocoa powder
-4g salt
* there is a great website I ALWAYS use to convert each item individually because, for example, 1 cup of flour is way different than 1 cup of sugar or butter or cocoa powder etc… this site lets you choose the ingredients and convert so you have accurate measurements! https://www.convert-me.com/en/convert/cooking/
Also, can I use the convection / fan setting on my oven? What do you recommend? If I do want to use the convection setting, should I follow the same ‘rule of thumb’ as I learned for baking other things (ie: -25 F, reduce cooking time to go from regular oven to convection oven)? Thanks!
Tymeron Smith says
Thank you so much! This is so helpful in every way!
Chantalle says
Hello Karina, i’m from the Netherlands. These brownies look amazing. Must i let them cool complete in the baking pan? Before i can slice the brownies.
Tymeron Smith says
Thanks so much! Yes, I would cool completely so they come out clean and together. Enjoy your brownies!!
Hafsa says
Hi, I tried the recipe the other day and it was amazing! I was wondering if I double all the ingredients then do I need to double the baking time for the brownies as well?
Tymeron Smith says
Yes, totally double the ingredients! I would recommend putting them in two different 8 inch pans. If you are baking at the same time, I would add about 8 more minutes but checking them or bake them separately. Hope that helps!!
Ana says
Just made these and they are DELISH!!! I made sure to be very gentle with these fudgy delicacies. So glad I gave them a try! Word to the wise though: Mine came out pretty undercooked (unintentionally) after having baked them for 22 minutes or so. Next time I will leave them in for longer like minimum 25 min-28 min. Oh well…good thing my roommates and I adore underbaked brownies!lol The taste is wonderful. I also added chocolate chips which gave it that extra gooeyness! Thanks for the recipe!! A new favorite!
Lina G says
This is my go-to recipe for fudgy brownies! I’ve been looking for one for some time. They turn out every time! I also substitute 1:1 gluten free flour to make the gf!
Angel Vereen says
Just made these and the consistency is PERFECT, I even added the Lindt choc on top like the video & they look amazing. I used reg granulated sugar and have to bake them for about 30 min or longer but so happy I have this recipe a try!!! They are soft, rich, creamy and fudgy!!! Pregnancy craving satisfied ??
Jo says
Can i use buttercup instead of unsalted butter?
Tania says
I have now become the Brownie Girl at the office because of your recipe! Every time we need to bring a dessert, everybody just asked me to bake brownies again, and I keep coming back to your amazing recipe! This time I added milk chocolate and white chocolate drops on the top, it was delicious!
Just to let you know, your recipe is now famous in Mauritius!
Karina says
Tania that just made my day! I’m SO HAPPY to hear that, Brownie Girl! Please say HI to Mauritius for me!
Alexis Dabney says
So I just tried to make this recipe the batter tatsted amazing I couldn’t resist licking the bowl after smelling the chocolate however when I went to the grocery store I couldn’t find the sugar that this recipe required so I just use granulated sugar. I miss stop somewhere because the brownies came out and they didn’t have the crackle on top but they are hands-down the fudge is most delicious brownie I have ever had in my entire life. I was surprised because it says each serving is 144 calories. Maybe you know what I did wrong on way it didn’t crackle at the top. I’m entered into a bake off at my job in two days so if you can respond that would be great.
K says
I just made these last night and they are delicious! I added pecans and they took a little longer to bake than you suggested, but they’re perfect! My husband was so impressed I baked brownies from scratch, so thank you! Lol
Steve says
I just made these brownies and they were so good, I almost ate the entire pan all by myself! They were so simple to make and it was exactly as you said they would be: gooey and fudgy on the inside.
Just like another reviewer stated, these taste great with a glass of milk!
Breann Whitcomb says
This worked out perfect with the Bob’s Red Mill Gluten-free baking flour. Some recipes really don’t work as well one to one, but this one was perfect. This is my new go to brownie recipe. Thank you!
Karina says
That’s wonderful Breann thank you so much for that! Hopefully this will help others looking to make them gluten free also ?
Kita says
If I want to make brownie balls out of them, how would I go about doing such?
Karina says
Hi Kita. I’m not sure I’m sorry! I haven’t made these into balls yet. I imagine when they come out in a slab, they are cooled first and then spooned out by the tablespoonful and rolled into balls. Or you could bake them in a mini muffin pan but they will need less time in the oven.
Emily says
This recipe is SO GOOD! It’s the best brownies I’ve ever had and I love brownies. I find excuses to make them for people just so I can show them off and make them think I’m a great cook. People always ask for the recipe. I love these brownies.
Karina says
Haha Emily that’s awesome!
Lubna says
Where were you all my life.. best brownie recipe, first time I made it was perfeeeccct chewy brownies.. everyone loved them .. second time I made them they cooked too much and we’re more cakey but the taste was still good . Thank you so much .. now I used this website for all my deserts
Ileana says
Oh my! Best. Brownies. Ever. My 4 year old daughter and I are in love with these! She just asked for seconds! Perfect ooey gooeyness! Great recipe! Thanks for sharing!
Nina says
These brownies are delicious – so fudgy and chocolatey. I used brown rice flour in mine and you couldn’t tell they were gluten free. Thank you for all the tips you posted to help keep the fudgy texture and the crackly top!
Karina says
I’m so happy you posted your feedback Nina, thank you! Yay for crackly tops!
Abc says
I made these brownies and they turned out absolutely perfect. However they were a little bit too sweet for my liking . If I want to cut down the sugar , will I need to alter the recipe ??
Karina says
Not at all! They will still work if you cut down sugar by 1/4 cup 🙂
Christine @ myblissfulmess says
I thoroughly enjoy your blog so much! I always find such wonderful yummy things on here, like these brownies! OMG!! These have to be the best, like, in ever! Just look how moist and decadent they are, and they’re not at all difficult to make. That’s my other favorite thing. They’re so easy! My kids always feel special when they get home baked treats, and these brownies are no exception. Thanks for this recipe, and all the other yummies you come up with.
Karina says
I’m so happy to hear that Christine! Thank you so much for sharing your feedback!
Jill says
I’ve made these several times and love them! So funny that you know exact time when to take them out! You must be like me! I love my chocolate! (well any dessert made from scratch)
Karina says
YESSSS JILL! I’m so happy you speak my love language!
Shiloh says
I don’t usually comment on these websites but this is so worth it, brownies turned out beautiful! I’ve never had a batch of brownies turn out good and I was very worried that these brownies I am making for my boyfriend’s game night weren’t going to turn out as usual but they did! I am stoked, god bless you for the recipe and tips, I guess I’ve been overmixing my batter when I add the flour
YOYOYOYOYOYOYOYOYOYO says
This came out beautiful.
Thanks so much for the recipe and I had a lot of fun making this!
Really chewy on the inside and crunchy on the outside like they promised.
(By the way it tastes even better if you have it with milk)
It absolutely made my day.
Have a nice day to whoever is reading this 🙂
Shawn says
I made these tonight to try. They turned out like the picture nice and gooey inside and a nice crust on top just like promised. They did have to cook longer in my oven (but that may be because it’s a 1950s classic oven). about 30 minutes for me and still nice and gooey and not cake-like at all! Thanks!
Sarah says
My mom found this recipe and gave it a try. WONDERFUL!!!!!!!!! Batch one, we made using the recipe, but used a 9 in cake pan. Batch two, we made using only oil and found it gave it a more crinkly top and tasted more like a boxed mix. Thank you!! I usually don’t make brownies because of the melted chocolate/ two bowl thing, but these are my go-to.
Francheska Zara says
Do i have to use a double bath method ? And when you say top shelf of the oven means the heat is comi g from the bottom only not top and bottom? Hope you can reply asap , as i would love to make them! And what size of the pan should i use ? This is tge first time i will bake hahahaha , ghank you again!
Rebecca says
I’m not certain this is going to get a reply, but what’s the difference between jiggly and set. I usually just shake it to see if it moves and bake it longer if it does. But I don’t want to overbake these. So what should I be looking for?
Stacia A says
Oh man. I made these, with a toaster oven in a muffin tin … and in high altitude and I probably overbaked them a little bit but they’re still really good! Thank you for a yummy recipe! Will make again.
kacy says
soooooooooo good i made it at 11:52 they came out to great and fudgy.
Thank you so much
Kaita says
My brownies were still doughy after 27 mins! Really sad ??? still tasty tho
Zach says
I’ve tried this recipe at least 5x this weekend and got nothing close to yours it comes up dry and caky. What am I doing wrong?
Melissa says
Soooo excited to make these! After baking, I’m going to sprinkle the tops with marshmallows and Golden Grahams and broil for a minute until marshmallows are golden. Then, sprinkle with mini chocolate chips and cover in foil to soften chips. S’mores brownies!
This is for Francine, who commented below, in case it helps. Confectioners sugar is completely different from superfine (caster) sugar. If you don’t have caster sugar, use regular granulated sugar instead. Caster sugar is simply extra fine granulated sugar. Confectioners sugar will completely throw off texture.
RJ says
OR – 2 seconds in the blender turns regular granulated sugar into caster (extra-fine) sugar. Volume/weight stays the same for the recipes. BUT a second or two TOO long and it will start to become powdered sugar.
Hannah says
These Brownies where the best Brownies I have ever eatin in my entire life and very easy to make!!!
Kimmy says
Made these today.I did reduce the sugar to 1 cup .Didn’t have crunchy top but still very chewy and chocolaty.Best brownies ever!!!
Francine says
hey karina. i tried this recipe and used confectioners sugar.. the recipe looked delish and even the batter tasted delish. i definitely did not overmix them, but when i took them out after 21 minutes, they were totally cake like and the texture was terribly off. although the flavor was a success, i was terribly dissapoointed.. do u know what may have caused this?
Kasina says
I made two batches of these today. They both turned out cake-like and the top is soft, nowhere near crackly top a lot of people have. I’ve been trying to bake cocoa brownies with crackly top for years. I did try different recipe but none of them turned out right any suggestion?
But they tasted great!! I do recommend this recipe.
Mia says
I subbed in dark cocoa too, and this is the greatest thing I’ve ever pulled out of my oven. <3 I overbaked slightly because my new oven is always too hot, but they're still so perfect.
Io says
Ahhh, mine turned out cakey 🙁 i don’t think I over mixed and I only left them in 15 mins, so maybe it’s my oven. I’m so jealous of everyone’s fudgy brownies!
Avery says
This recipe is AMAZING. I am meeting with some friends downtown tomorrow though, so can I make “bite-size” ones in muffin pans and keep the crispy top and fudgy inside?
Krissy says
Made these with granulated sugar and dark cocoa! They tasted great, nice and fudgy too! Thank you for sharing this! I baked it around the same time you did!
Charlotte ireland says
Absolutely Delicious recipe, did turn out gooey or didn’t have the crustie top but still the best brownie recipe I have ever tasted!!!
Tamah DePriest says
I love a fudgy brownie, but all the recipes I tried turned out too cake-like – until this! These are perfect. I find that this recipe in an 8 x 8 pan, though fudgy, is very thin. Since I like a thicker brownie I double the recipe and bake it in a 8 x 12 pan for 28 minutes. Perfect! Thanks for sharing this recipe.
Dom says
I made a single batch of these a week ago. Chopped some nuts and dark chocolate to sprinkle over the top before baking, and got amazing feedback from friends. The consistency was beautifully fudgey. I made a double batch this past weekend and left them in the oven a little longer. Flavour was still amazing, but the bake was just a tad lighter – but still dense and not spongey, so I was happy :). Think I’ve found my go-to! Thanks for posting.
Ronni says
Are these brownies really made with only 1/2 cup of flour or am I reading it wrong?
T says
I really like this recipe. This is the 2nd time I’ve tried these. I put them in for 23 minutes. They are definitely fudgey, but I can’t get them out of the pan without falling apart. Would you recommend a higher baking temperature or bake for a few more minutes?
Jen says
Just made these last night, and they were FANTASTIC! I’ve never made brownies from scratch, so I wasn’t sure how they’d turn out or if I would make them right. This recipe was so easy and delicious. I’m very impressed! They’re just as tasty if not more the second day, too. Thanks so much for such a great recipe!
Verónica says
I’m from Venezuela, and to find the ingredients to do any sort of dessert it’s hard but this recipe is so simple and easy to do that i can make it regularly. It’s by far the best one that i ever made: sweet, full of yummy chocolate cocoa and ready in less than an hour. Cafe delites never disappoints me, i always come back for more.
Ramond says
Hi Karina. just tried this and it turned out good but I didn!t get the same texture based on the pics.:( Mine came out kinda cakey and the top was a bit soft. Not sure if its because I used icing sugar instead of caster sugar. I’ll try this again with caster sugar and see what happens. 🙂 Thanks!
Layton says
Made these on my wood pellet smoker tonight… They are delicious! I did have to tweak cook time, but other than that they are some of the best brownies I’ve ever had!
Michelle says
Has given use shortening instead of butter since I was out, but these still turned out AMAZING! Super rich and gooey! I will DEFINITELY be making these again!
teigan says
Made these today, and they came out really yummy. I do think I left them in there a little longer than I should have, and a fan forced oven. They’re not as gooey looking as the ones displayed in your photo’s. All in all they’re really quite yummy and I will follow this recipe next time. Will just leave them in a little less. Thank you 😀
Rebecca says
Do you have any recommendations for baking time on doubling the recipe and baking in a 9×13 pan? I tried to last night as I wanted more than the 8×8 pan, but I think I over baked. I have a hard time determining when brownies are done.
NC says
Hi at what temperature and time to bake these if using microwave convection oven?
Jessica Melnikel says
These are awesome but I wanted to warn people that you may want to double the recipe in order to fill a standard square pan. I actually had to transfer my batter to a loaf pan as there wasn’t enough. Totally worth the double recipe though.
Stephanie says
I accidentally doubled the amount of butter (read the recipe wrong) but it still turned out great other than being extra greasy, will have to try the recipe again!!
Payal says
Please tell me d substitute fr eggs in this receipe.. to mk an eggless one
Jennifer says
These were super good… but why did mine turn out so flat? I was very careful not to overmix… I feel like this happens with all brownie recipes I make.. what am I doing wrong?
Marshallowsky says
I havent made these yet but im sure they will turn out amazeballs, just by reading the comments im excited to make them!
• 115g cup unsalted butter, melted
• 1 tablespoon cooking oil (olive oil or coconut oil are fine)
• 230g cup white sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 64g cup all purpose (or plain) flour
• 50g cup unsweetened cocoa powder
• ¼ teaspoon salt
i tried to convert 2 grams, are these right?????
i need a response soon1 help me out!
Jewel says
These brownies are the absolute best recipe I have ever found. They’re simple, quick, and very easy to whip up. I cannot tell you how many compliments I’ve received. My grandma is 99 and an avid baker, always has been, and she was blown away by these. Thank you so much for sharing this recipe, and I am forever indebted to you for this!
Pete says
Have made these many times now and they are always perfect, they look exactly like your pictures, but more importantly taste fab. I have used both margarine and butter with very little difference. Also coconut oil works well but olive oil is good aswell. I made a Black Forest tiramisu recently using these brownies instead of the usual boudoir biscuits. It was superb, went down great at my dinner party.
anita mitchell says
Used organic flour, cocoa, & sugar in the batter and placed it into my pampered chef brownie pan, this recipe made 11 very wonderful brownies. I would use this recipe anytime!
Sandra Roberts says
Today is our son’s birthday we didn’t know he was coming home today and I had baked a cake earlier this week so I thought I’d try your Brownies, had to double the recipe add some semi sweet chips and some chopped pecans baked in a 9×13 pan for 25 min drizzled it with a salted caramel and sprinkled a little sea salt to balance the flavor. OMG I should tell you THANK YOU but now I have to make 2 more Batches for him to take with him Monday when He goes back on Duty (He is a U.S. Marine) because o couple of his Buddy’s say their Moms make the best Fudge Brownies (which he has tried) But he said these blew them out of the water. I do love baking and they are always bragging and sharing their care packages) I seldom make Fudge Brownies there just to much work and very messy to make these were simply and so versatile. You get 10 stars for them
Sandra Roberts says
You Can MAKE CASTER SUGAR here in the states I don’t think you can find Caster Sugar in a store but if you have a Food Processor or Blender you CAN MAKE IT simply Blitz granulated sugar for a second 6 or 7 pulses DONE I do this to 10 lbs of sugar and keep it in an air tight container. It Melts faster and makes recipes far less grainy!!
Alice says
I’ve made this several times now. This is the best homemade brownie recipe I’ve ever had! Tastes like a box (and for brownies, that’s my goal!)
The batter doesn’t look like your pic, and I’ve never gotten that crackly top. That said…it’s so yummy and is my go-to recipe for brownies! Thanks!
Dgcoolgrl says
I want to make eggless one. How do i do it?
Faiha says
Omg!! The best brownies I ever made / tasted!! These are truly amazing. I love the texture so rich n fudgy.
Joan says
I made this. I followed it step by step but wasn’t able to come up with crakly brown top and its moistness. The picture of the suppose final look of the batter was different from mine. Can you help? Is there any videos that i can look into? This is very delish and i want to perfect it like on the picture. Pls help
Karina says
Hi Joan. I’m sorry these didn’t work out for you. It’s hard for me to say since I’m not in the kitchen with you. All I can suggest is maybe they were over mixed or over baked?
Heather says
I can’t seem to get these to work for me:( I’ve tried twice and have been so excited about fudgy brownies each time, but they keep turning out flat and somewhat cakey. I thought I followed the recipe to a T– including very very delicately and carefully folding the flour into the batter (and even mixing in the other dry ingredients first so the flour would spend the least amount of time getting mixed). Any ideas what could be going wrong?
Uj says
Sorry, baking noob here. i’m trying to convert it to grams here.
½ cup unsalted butter, melted – 113.40 grams?
1⅛ cup superfine sugar (caster sugar)* – 253.13 grams?
½ cup all purpose | plain flour – 62.5 gram?
½ cup unsweetened cocoa powder – 59.00 grams?
Is this correct?
Karina says
Hi Uj. Yes perfect!
scha says
Hello
Can i use a vegetable oil instead of olive oil?
I am baking this soon!
Karina says
Hi! Yes you can use vegetable oil 🙂
Priscilla PYLE says
Used this recipe for my brothers wedding. These brownies are honestly so good! And so easy! =)
Karina says
I’m so happy to hear that Priscilla!
Susan says
AMAZING!!!! Made these for cousins’ night and they were devoured! Thanks
jan mari says
we don’t have caster sugar here, so i used granulated instead and reduced the amount to about 3/4 cup. they turned out great! still sweet but very chocolate-y, fudgy and easy to make. i’ve only ever tried one other brownie recipe but this one is way better, considering they have almost the same ingredients. my mom, who doesn’t like anything sickly sweet, had two squares of these and said walnuts would be perfect in them, even comparing them to (my personal favorite) brownies that we get in a local bakeshop. will definitely make again! thank you for this recipe ?
joy says
first time to do brownies and the recipe is very good..i will probably cut the sugar to 1cup.. but 2 thumbs up to the recipe
Maria says
I would like to quadruple the recipe, but I’m unsure if I should make 4 batches in the 8in pan and transfer it to a container to transport or if I would be able to make it all at once in one of those desposable tin pans you can find at the store. What size tin pan would I use? And would I still bake at same temperature and time?
Marta says
This recipe sounds delicious. Anyone try freezing them?
Erin says
I made these to bring to a friend’s dinner party and they were a hit! Thank you for sharing this recipe! I’m looking to make them again – and very soon. I’m wondering if we can use another ingredient other than butter?
Monica says
Truly amazing! I’ve made 2 versions of this recipe:
Peanut Butter Marbled Brownies – added Reese’s Peanut Butter Chips, and marbled melted peanut butter on top
Mint Oreo Brownies – added 10 Mint Oreos that I ran through my food processor, and then added around 1/8 tsp Peppermint Extract
I highly recommend using Ghiradelli Cocoa Powder 🙂
Tricia says
I have read all the comments and can not figure out if its one total cup of flour or just a 1/2 cup. If it’s one cup, what exactly is plain flour?
Dianne says
Plain flour doesn’t have anything in it to make it raise (rise?). You may know it as All Purpose as opposed to Self-Rising flour.
Samaa says
I only have a 9×13 inch baking dish. Would you suggest I double everything in the recipe? Or should I keep the recipe the same-would this result in very shallow brownies/not as good?
Karina says
Use this recipe 😊 https://cafedelites.com/worlds-best-fudgiest-brownies/
Maria says
OMG this is the yummiest brownies i ever tasted. man your recipe is simpling amazing i was craving for brownies and they turns out great ?
Tej says
Can I use brown sugar instead of the white granulated sugar? How will it affect the outcome?
Kaye says
I was sold on the 144 calories! I made 4 batches in 1 big bowl and baked them for 25mins and they came out great! Perfect wiyh a hlass of cold milk!
Brooke says
Great recipe! I made these brownies GF with just using GF cup for cup flour in place of the regular flour! Turned out AMAZING! Friends and Family said it was the best brownies they ever had GF or regular! I added a 1/2 cup of chopped walnuts and they were delicious. Going to make a double batch next time since they were gone so fast!
Tammy C says
Oh my!!!! This is the BEST brownie recipe I have come across. The brownies were so good, my family wants more this weekend!
Thanks for the recipe.
Karina says
That’s so wonderful Tammy!!!
Diana N says
Hi! I don’t usually comment but oh-eeem-geee!! This was so good I had to send half of it to my neighbor so I won’t eat the whole pan! Thank you! And I have also tried a lot of your recipes and they all have turned out great as well! I have printed out many of your recipes and have them in my recipe folder! Thanks so much!!
Jackie says
Is it possible to sub stevia for the sugar? If so, how much stevia? Thanks! xoxo
Tink says
Best damn brownies I’ve ever made or had
Karina says
Yay Tink!
Rose Smith says
Hi,
Have them in the over as I type. Do I need to change the baking time if I use a pyrex pan?
Thanks,
Rose
Nik says
These are amazing! I’m in South Korea and ovens are not typically used, so I had to cut this recipe in half to fit my 6 inch pan for my tiny toaster oven. I also added a small amount of 90% chocolate, about 10grams. Came out perfectly!
Lisa says
I made these with a high quality gluten free flour and they turned out great!
Katt says
Could I double the recipe and bake in a 9″x13″ pan with the same results? Or do you recommend just making 2 batches? Thanks. Love your site. 🙂
Karina says
Hi Katt! Readers have had success doubling the recipe and baking in the size pan you suggested! It should be fine! And thank you so much!
Melanie Hampton says
Wow. Just wow. I had pretty much given up making homemade brownies and resigned myself to box mixes (still couldn’t find a real fudgy brownie) but now I have found the perfect recipe. These were so darn simple and just amazing. I didn’t have caster sugar but regular sugar worked just fine. Thank you for quenching my fudgy brownie craving
Karina says
Ah Melanie you’re welcome! Yay for good brownies!
Valentina says
OkM. If the kinds to ever leave a comment but I gotta say these brownies are the best ever!! Easy and per instructions you can double or triple it without any difficulty (I have )! I served it with chocolate sauce and brownies they were perfect! Also had them for midnight snack on its own and they were still gorgeous cold!!!! I have tried most of your recipes and they have never failed me
Thank you soooo much for your recipes they are. Epic just like you
Nayana says
I made them for easter and everyone told me that these are the best brownies they’ve every had, so thank you!
Lenore DeLitizia says
My son has been telling me he wants to find a recipe for a fudgy brownie recipe. I can’t tell you how long we’ve been searching. Well, I finally found it. I made them today, and he said these are exactly what he was looking for. Thank you. It’s a keeper.
Anne says
Do l use 1″ cup plain flour and 1 cup self raising
Holly says
SO SO good! What kind of brownie sorcery is this??? I made these for a birthday in place of a cake (it was the right choice!) So fudgy, gooey, and chewy! I love cakey brownies, but these are so yummy!
Li says
I added milk chocolate as chips in my brownies… they were charmazinggggggg
Lauren says
Omg these are amazing!! Added chocolate chips for the kids and they loved them! Thanks for the great recipe 🙂
Jenelle says
Ok I know are supposed to eat batter but I still do. shh! Don’t tell the kids. Lol. Anyway first time making this batter (brownies still cooking) and oh my goodness gracious I was in heaven. I will never buy boxed brownies again
Russ says
Best brownies ever!
Mackenzie says
I’m going to be up front – while I like fudgy I don’t like FUDGY fudgy, but I HATE cake brownies. So I did this recipe and put the brownies in for 32 minutes – perfection. Fudgy enough to get me my fudgy kick without being too fudgy for me, and the crackly top was PERFECT. I’m in love.
Janis says
Made a pan of these for friends, everyone liked them! So moist and satisfying. Will add chocolate chips next time.
alannah says
Hi Karina,
I made these last night because I was craving chocolate and trying to procrastinate studying : ) and they were absolutely amazing! My housemates devoured them and even my bf who is not a chocolate addict like myself loved them! I added about a tsp of instant coffee to them. Sooooooo good! Definitely satisfied my chocolate craving!
Alannah
Someone says
I virtually NEVER comment on the internet but for this recipe I had too. This is the best brownie recipe I have ever tried. Prior to this I could only make semi fudge brownies via box The husband loved these too! I followed recipe to a tee and you did not disappoint.
ALD says
Just made these brownies and while the taste and texture are lovely…. they absolutely do not work as brownie bites! I tried to make them in mini cupcake pans for my son’s school function and they completely flopped- they were sunken in and would not come out of the cups. So… now we are eating delicious brownie crumbles at home! Learn from my mistake and don’t mess with the perfection of this recipe!
D1na says
These are hands down the best brownies. I baked in a glass dish so I should have baked it for only 15 minutes… still very good!!
ayyyyyyy says
Probably tried 10 different recipes for brownies in my life, this is the best by far!
I didn’t need to grease the pan, just line it with parchment paper and you’re set.
Also used melted coconut oil to get that hint of coconut, gives it an extra wow factor.
Michelle says
Thank you so much for sharing this recipe! I had to improvise the vanilla with almond extract and kahlua. Such a delicious and simple brownie.
Bree says
I just made these and they’re delicious! What brand of cocoa powder did you use? I used Hershey’s and I think they’d be even better with a higher quality of chocolate.
Susannah // Feast + West says
Made these last night! My boyfriend and I loved them. I’ve had the hardest time finding a delicious fudgy brownie recipe that isn’t from a box! I’ll definitely be saving this one.
Katey says
These were sooo good! I even used organic pure cane sugar and they turned out amazing! I set the timer for 25 min and when I checked them they seemed kinda jiggly in the middle so I set the timer for 2 min longer. After eating them I think I will stick with the 25 min. After they cool they aren’t jiggly at all.
Thanks for this recipe! My one complaint is I can’t seem to get the recipe to print!! Any help would be greatly appreciated cuz I want to have this recipe on hand!! Thanks ?
Jolly says
What if I don’t have a baking sheet? Can I just spray the pan with oil?
Raven says
I ended up having to make these with brown sugar. I didn’t realize that I was totally out of white! I made them anyways and they still turned out super yummy! Such a simple and tasty recipe. Thank you!
Claire says
Wow – these are incredible! I’m always dubious about brownies with no real chocolate in but these was absolutely fudgey & delicious. I upped the recipe by 25% to fit my 9×9 pan. 25 mins and they were ready. I’ve eaten 2 just cutting them up!
Khilji says
Hi! I never ever comment on anything but this time I really have to!!!! Just toooooooooooooooooooooo good!
My family is a big food critic but these brownies they all loved and there were no improvement suggestions. Must say- JUST RIGHT! I must admit this is my all time favourite and easy brownie recipe!
Thank you! xxx
rifqah says
Hi 🙂 I am very eager to try this recipe. I was just wondering if they could be frozen?
Celina says
Made this tonight. Definitely has the perfect fudgy, gooey texture we were craving. Only thing I’d do differently next time is use bitter chocolate. I found the sugar to chocolate ratio was a bit too much. But then again I’m a bittersweet chocolate snob. Lol! Thanks for sharing this great recipe…
Nanner says
I almost never comment on anything but I just have to. Thank you…this is it. This is the one. My brownie fantasy wishes are permanently fulfilled. I’m in deep trouble because I have these ingredients on hand almost all of the time. Followed the recipe almost exactly- just used dark cocoa powder and had to use gluten free flour, plus my butter is salted. OMG, I JUST ATE THREE! Yeah, no regrets either. Thank you so much for this amazing brownie recipe!
Rachael says
These are amazing! I used earth balance margarine instead of butter for a dairy free version and they still turned out perfectly! This will become my go to recipe. Thank you!
Karina says
So happy to hear that Rachael!
nancy says
The two of us devoured the pan yesterday….made again today. If I may be so bold to suggest when adding flour and cocoa do so by hand. Fold in till just barely incorporated. First bake was 25 minutes, today will take out at 20 minutes. Thank you for a terrific recipe, satisfied every sweet tooth in my head!
Stephanie says
Sheer perfection. I had given up on finding a brownie recipe worth spending the time making from scratch. I bake everything from scratch…everything except brownies. Even recipes from t.v. chefs proved disappointing, cakey and weird textured. Not fudgey and dense like you get from bakery brownies. I think the major difference, besides the obvious genius, were the tips given to avoid brownie-making disaster. Thank you, Karina! My dreams are finally answered. These were quick and easy and utterly decadent. My hubby was gushing over these and I now have the recipe to keep his chocolate cravings satisfied.
Karina says
Stephanie that’s so wonderful to hear! Yay for good brownies! Fudgy brownies are the best! And if the hubby approves, then you know it a winner 😉
Stephanie says
Do you think a tablespoon of lard would have the same effect as the oil? Btw…these are by far the best from scratch brownies ever. They are made weekly here
Karina says
Hi Stephanie! I’m guessing it shouldn’t make much of a difference if it goes in melted. If you try it, please let me know how you go!
Karla A Quinn says
Super Good! I doubled recipe & put in 9 x 13 pan. Cooked @ 30 minutes…..perfecto!
Clair says
This is the BEST! I was scouring Pinterest for a good brownie recipie without chocolate chips (simply because we didn’t have any in the house and I really wanted to bake) and this hits the spot! These are now my go-to!
Karina says
That’s so wonderful Clair!
Katy rose says
How much 1 cup is in gram? Please reply 😀
Karina says
Hi Katy. 120 grams in one cup 🙂
Mandy says
Pregnant and loved these! Only thing I didn’t do was use parchment paper, mainly because I knew I’d be eating these straight out of the pan!
Karina says
Lol Mandy YES!! I love how your brain works!
Courtney says
Literally the best brownies I’ve ever had I always make a double batch so I do let the cook a extra 10-20 minutes depending on how gooey I want them thank you so much for this recipe they are my go too
Erin says
Oh man! Just made these. I’m literally eating a warm one right now. Wow. I am 7 months pregnant so this is pretty much nirvana in my mouth. Wow….omg.
Megan says
I’m still trying to figure out why mine came out super thin…. I keep re reading the recipe to see if I missed or didn’t add enough of something. Used a 8×8 pan but barely had enough mixture to coat the bottom all the way. Any ideas of what happened? ?
Jcc says
Thanks. Tried so many recipes but this one will surely be the only recipe i will be using.
Till says
Omg,these were so fudgy. I can’t believe it was only 2 cups of sugar, i used pure cane sugar, came out perfect. I doubled the recipe made plenty. I see why you cut them in small squares, they are so rich and decadent, can’t believe this recipe was on the lighter side, than most brownies. I also loved the fact there was no dairy or soy, I’m allergic.
Hannah says
Made these yesterday and they did not disappoint. Excellent! Fudgy and easy to prepare. Only thing I did different was melt butter in microwave. Like another poster I have been looking for a “best” brownie for a long time. Was disappointed with all I tried…. until these. Thanks for sharing!
Taia says
Hello.. question do I so stay the pan then place the parchment paper down or put the parchment paper down then spray?
Cee says
It is criminal how easy AND delicious these are. Arrest me then! Thank you for this recipe. Best brownies from scratch I’ve ever made. Ever.
Sarah says
Do I spray the baking paper or the pan? And if I spray the pan then what is the reason I need baking paper? I have a super delicious brownie recipe but I would totally try these and would like to make them this weekend and try them. It would be AWESOME to have 2 great brownie recipes. It’s not often that happens
Marty says
I don’t have any parchment/baking paper what should I use instead?
Thu says
Can these brownies be used to make the base of an ice cream brownie cake?
DorothyAnn says
Have searched a good many years for a great brownie. This is by far the best brownie recipe I have ever made. I just quit looking any further. This is something I can teach my granddaughters to bake.
Macy says
Absolutely delicious…especially with a few chocolate chips tossed in. Love that it’s a slightly less guilty recipe too. Thanks for sharing!
ZOYA says
OMG! PERFECT RECIPE!!! I just made these and wow! They are amazing. So perfect, thank you for the best Brownie recipe I will forever use this recipe. I used coconut oil and you we’re right, it made them very rich and just the right amount of fudgeyness. YUM!!!
sara says
can i replace sugar with honey? if yes what’s the quantity to use?
Karina says
Hi Sara. No o wouldn’t recommend it as it will throw the texture off!
Wendy says
I am making brownie Christmas trees and want to cut into triangles, decorate the top and insert candy cane for trunk but I’m worried that these might be too moist and fall apart. I really want to try this recipe. Do you think they are too moist for that?
Amy says
Made these a couple of days ago and they are just incredible…I loved them so much I am going to make them for Christmas! Can I make the batter the night before, or is it best made fresh?
Ela says
How long can i store this?
Deena says
These brownies are FANTASTIC! The best I’ve EVER made! So fudgy and gooey and just pure delicious.
Kelsey says
I have made these brownies 3 times and while they are delicious for some reason I can not get that flakey crispy like top? Any ideas? The only thing I am aware of doing differently is using salted butter? I just really want the picture perfect top, someone please help! Haha
Katharina says
I made these the other night and they were INCREDIBLE. Key word, were. They didn’t last long :). I added walnuts because we love walnuts in our brownies, but otherwise these were the perfect brownie!!!!! Can’t wait to make them again.
Emma Dalyna says
Hi, how much does 1/8 cup sugar weigh in grams?
Megan Cochran says
OMG – I just made these, and they are hands down some of the best brownies I’ve ever had. I used regular granulated sugar, dark chocolate cocoa powder, and added some mini chocolate chips. They weren’t as fudgy as the pictures (I have a feeling I overmixed) but they still turned out sooooo good!!
Nickolas says
I made these last night and they are great. I add Reese’s pieces to them.
Amanda says
These look amazing! Do you think almond flour could replace the AP? – coworker is GF and I’ve never cooked with any GF flours before but happen to have almond and pat flour at home
Karina says
Amanda almond flour will not work with these! I do have a flour less hazelnut brownie recipe here http://cafedelites.com/2015/08/20/fudgy-flourless-hazelnut-brownies/
Andie says
Tried it and i super love it!just the way i like it. Super fudgy..since i love caramel i put dulce de leche as a topping.. i used silicon molder so it easier for me to remove it. Thanks for the recipe..ill surely try this every week.
niki says
Just made these and omg amazing!!! Just curious how did you get 16 brownies from a small 8×8 pan ? did you cut mini ones?
Kim says
Great recipe!! I made the brownies today and I must say simply delicious….and tasted better than the box mix. I extended the cook time by 5 minutes.
Silvana says
Loved these! Was looking for a brownie with cocoa powder to cut costs but was extremely skeptical of how it would taste. I think I like this recipe even better than my go-to chocolate one – I can never usually get both a fudgy interior AND crispy top, but your directions were super clear. Bravo!
Dki says
Can I put chocolate chips and some nuts in them?
Adrienne says
Been searching for the “best” brownie recipe for quite sometime now. I bake cookies, cakes, breads, rolls, scones. And I am pretty proud of the outcome. But brownies? Tried a lot of the “best” brownie recipe from pinterest as well. Almost gave up because I bought some brownie mix from Costco last weekend. But, I have been really eyeing your recipe for days. Told myself that if this recipe fails again, brownie mix it is! Your recipe is the only recipe that best described the word “best”. My husband and I loved the brownie. Thanks for the recipe! Baked mine by the way for 18 minutes,
Rene Nortz says
These are one of the basic food groups, right?! I made these using vegan butter, canola oil and a gluten free 1:1 flour and they were incredible! The first pan disappeared that same day since my family decided gluten and dairy free tastes delicious. I made a double batch in a 13×9 pan the next day, and those have disappeared as well. Any time one of my GF and DF creations gets rave reviews from the rest of my family, I know that recipe is a keeper. I baked 25 minutes exactly and did not use parchment, just a good greasing, and they came out super fudgy and did not stick to the pan. Thank you for a great recipe. I’ve made brownies that I thought tasted good for years, but this one takes the cake (or the brownie)!
Icantbakebutimtrying says
Came out delicious! Even my dessert disliking mum praised my brownies!
I third the recipe and third the sugar as follows
42g salted butter
5g oil
50g sugar( i used half white half brown)
1 small egg
40g AP flour
17g hersheys unsweetened cocoa powder.
4 crushed oreos
Didnt have any pans lying around so i just buttered and foiled a oven safe bowl and stuck it into the oven for about 15 mins.
Came out delightful. Crispy all around the edges and gooey fudgy right in the middle. It was already pretty sweet for me so Im glad i removed 1/3 of the sugar!!
Thank you!
Faye Carney says
I made them tonight and I added peanut butter as well as walnuts which my family insisted that I add them … they are delicious
Sydney says
I don’t comment often, but I had to for this. These brownies are amazing! I followed the recipe to a “T”. I have some baking in my oven for the second time. Such an easy recipe, and these brownies come out of the oven exactly how I like them, fudgy and rich. My baking time was shorter, about 15 minutes, but that’s probably because my oven might be hotter. Any way, I won’t be choosing any other brownie recipe from now on. Thanks for the recipe!
Rene Nortz says
Is the parchment paper necessary or will a simple greasing of the pan suffice? These look so good, and I appreciate Bema’s notes about her GF/DF substitutions as I am also gluten and dairy free.
Karina says
Rene I do recommend the parchment paper as these are super fudgy and will stick!
Bema says
I’m gluten free and dairy free so I used coconut oil instead of butter and a 1:1 gluten free flour blend. I used olive oil for the cooking oil. The batter came together very well and had a great consistency. After 20 min they were perfect. They taste really good and have a great moist, chocolaty, flavor. I hope I don’t insult the author by changing the recipe, but I wanted to let other people know that this recipe can be used to make a tasty gluten and dairy free dessert! I’m sure the original is better, but I’ve found ‘normal’ recipes are the best ones to use for gf/ df and then just make substitutions.
Karina says
Bema I appreciate your feedback and I’m sure others will too! Thank you for commenting! And I’m so happy they turned out with your substitutions!
Luna says
Do you think I can use coconut palm sugar instead? Thanks
Karina says
Hi Luna, You can definitely try it 🙂
Maryw says
I am going to try these with a few tbsp of black cocoa!
Melodie says
This was AMAZING! !!!!!! Thank you for the simplest recipe and the most delicious brownie I ever tasted!
Rita says
These brownies are so perfect. Thank you for giving me a new favorite brownie recipe. Rich, fudge, everything you promise. Thanks thank you Xoxo
Jodie says
Best brownies I’ve ever made. The pan didn’t last 2 minutes. My bf ate them all! Now I have to make another batch. Not that I’m complaining. Followed the recipe exactly as written and the name says it all. Fudgy fudgy fudgy. I’d give 10 stars if I could!
Tiffany says
I don’t think I have ever actually made brownies before? Just from a box. These were so easy and so good.
Michelle says
Could you just use coconut oil instead of butter? These look great btw!!!
Sarit says
Whats the weight of the butter?
Karina says
Hi Sarit. 110 grams.
Lucy @ Globe Scoffers says
Wow these look amazing! Bet they taste delicious to.
Dee says
These are the best brownie I’ve ever baked. 20 minutes is perfect for me – gooey and slightly chewy ?
Thomas Coleman says
I made it exactly as written and it turned out perfect. What a hit!
Karina says
That’s great to hear Thomas!
maria f. says
Just made these. A,B,C, Delicious!
Karina says
Wahoo!
Nancy says
I wonder if I can sub stevia for sugar as I am diabetic.
Karina says
Hi Nancy! I’d recommend a stevia baking blend such as Swerve or Natvia. They measure 1:1 with sugar and taste like sugar without leaving an aftertaste.
Saniya says
These brownies have tempted me to bake them. Looks so heavenly. Btw, do I measure the butter before or after melting? Thanks.
Karina says
Hi Saniya! Before melting 🙂
Kate says
Can you use regular sugar ?
Karina says
Yes. Please see the notes section in the recipe box 🙂
Misty says
What size pan?
Karina says
Hi Misty. Please refer to STEP 2 in the recipe instructions (8-inch square baking pan).
babes says
hello… can I use brown sugar instead ?? thanks
Karina says
Hi Babes. No, I wouldn’t recommend only brown sugar as it may affect the texture.
Adrian says
I made these last night…yum! I added pecans to the brownies. My sister said they reminded her of the cream cheese brownies she used to get when she lived in Pittsburgh. I may have to try that next. Thank you.
Karina says
Y.U.M!!! Yes! I’d love to try those cream cheese brownies too. They sound incredible 🙂
Sophie says
Regular or dark cocoa powder?
Karina says
I used regular unsweetened, but for richer brownies you can use dark 🙂
Cindy says
Can I use margarine instead of butter?
Karina says
Yes that should be fine Cindy
Gail says
I was wondering if this recipe could be doubled and baked in a larger pan?
Karina says
Hi Gail. Yes that should work!
Lorraine Yardley says
These brownie sound fabulous ,however l find following your recipe difficult as it is all in cup size .Can you tell me in metric what a cup is .
I would really appreciate it if you could.
Many thanks Lorraine
Karina says
Hi Lorraine! 1 metric cup flour usually measures 110g or 3.8oz. For liquid, 1 cup is 250ml or 8.4 fluid oz.
Bethany @ Athletic Avocado says
these brownies are literally PERFECTION! So fudgy and gooey and chocolately! I want them all!
Raumali says
Just made them, hands down, best brownie I ever made