Worlds Best Fudgiest Brownies is my best brownie recipe! Perfect crisp crackly top, super fudgy centre, chewy or gooey in all the right places, studded with melted chunks of chocolate.
Each ingredient comes measured AND weighed to make your baking easy! Worlds Best Fudgiest Brownies really live up to their name.
Brownies
Warning: not for the faint-hearted.
Since posting our decadent Best Fudgy Cocoa Brownies a couple of years ago, some of you have been commenting that those are the best brownies you’ve ever tasted while also asking me about doubling that recipe to bake them in a larger pan.
Well, the good news is YES you can… all prepared in under 10 minutes with only one bowl, using ingredients I know you already have in your kitchen. No melting chocolate needed and no mixers or beaters, just like the original.
Homemade Brownies
Pure. Chocolate. Heaven. This brownie recipe guarantees that you will never go back to a boxed brownie mix, let alone try yet another brownie recipe.
The bad news? Eating the entire tray of fudge brownies in one sitting.
Simple, easy to make decadent brownies pack a serious chocolate punch!
These are not only super fudgy, easy to make brownies that are ready to eat about 15 minutes after pulling them out of the oven (being careful NOT to burn yourself), each brownie comes full of melted chocolate lava chunks throughout.
They are absolutely incredibly fudgy the next day AND the day after that, and even stay fudgy after freezing them OR eating them cold out of the refrigerator up to a week later.
How to make brownies
Many of my readers have been doubling our recipe to get thicker, fatter brownies, substituting half of the white sugar for light brown sugar (as suggested in the notes section) and getting amazing results.
After passing these around to my neighbours and friends, hearing the moans coming out of each and every one of them while slowly sinking their teeth into these brownies, I knew in my heart this recipe is a winner.
The batter itself is to DIE for! Good luck NOT licking the spoon and bowl clean.
Add-In Ingredients
I threw in over 1 cup of chocolate chunks IN AND ON these (I used 45% cocoa chocolate), but you can also add:
- crushed nuts (peanuts, walnuts, pecans, almonds, etc)
- dried fruits (dates, blueberries, cranberries, raisins)
- shredded coconut
- caramel pieces
- diced marshmallows
- peanut butter chips
Start with 1/2 cup each add in, or 1 cup if using only one option.
Baking Pans
Here’s where things got interesting during testing. We used three different baking pans, and they all came out perfect. It all depends on your preference of thickness:
- A 7×11-inch pan yielded thicker brownies (about 2-inches thick), baked for 40-45 minutes and slightly uneven in consistency (fudgier in the centre and set around the edges).
- An 8×12-inch pan yielded the perfect brownies and MY personal favourite (just over 1-inch thick), baked for just under 25 minutes and resulted in just the right thickness and consistency, while still ooey, gooey and chewy.
- A 9×13-inch pan resulted in thinner brownies (about 3/4 of an inch) and even consistency throughout. Baked for around 18 minutes. Perfect texture but I prefer slightly thicker pieces.
Please note: some readers find using darker or black pans comment that baking goods bake a lot darker and drier underneath, while readers commenting using lighter pans yield better more even and better results.
DO YOU SEE THAT CRACKLY TOP?
The smell coming out of your ovens will be pure sweet heaven. Your house will smell incredible for hours after baking. If only the internet would design smell-er-net.
Wait about 15 minutes to slice these up, or up to an hour. The longer you wait, the ‘more set’ they will be and the slab will kinda sink into itself before slicing.
TIPS AND TRICKS:
- 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.
- Please try not to over bake them. I liked mine at exactly 23 minutes in an 8×12-inch pan. 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 the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven. I use baking paper so I can pull them out of the pan easier after about 10-15 minutes from the oven (use your own discernment here), and place them GENTLY on a cooling rack.
- I bake my brownies on the top shelf in my oven. The middle shelf cooks them a lot faster, slightly burns them on the top and dries them out a little. Your oven may work differently.
Best Brownies ON VIDEO!
Best Fudgiest Brownies
Ingredients
- 1 cup 8oz/240g unsalted butter, melted and cooled
- 2 tablespoons (30ml) vegetable oil
- 1 1/4 cups (9oz/260g) white sugar
- 1 cup (7oz/200g) packed light brown sugar
- 4 (2oz/57g each) large eggs, at room temperature
- 1 tablespoon (15ml) pure vanilla extract
- 3/4 teaspoon salt
- 1 cup (3.5oz/130g) all purpose flour
- 1 cup (3.5oz/100g) good quality, unsweetened cocoa powder
- 7 oz (200g) roughly chopped chocolate or large chocolate chips
Instructions
- Preheat oven to 175°C | 350°F.
- Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. 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).
- Fold in 3/4 of the chocolate pieces.
- Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
- Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch. OR 35-40 minutes if you like your brownies well set and firm. NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.ENJOY!
OPTIONAL ADD INS:
- Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc)
STORING:
- Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.
Notes
- 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.
- Please try not to over bake them. Set a timer if you need too. I like mine at exactly 23 minutes in an 8x12-inch pan. 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 the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven,
- I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.
K says
This is the best brownie recipe I’ve used. I’ve made them twice before with this recipe and they never fail to amaze. I swap out the 4 large eggs for 1 cup of plain yogurt to make it vegetarian. Works perfectly.
Nicole says
Easy recipe and super delicious. Will make again for sure, I think it may be the best one yet. I used both white and dark chocolate chunks.
Shelby says
These are so amazing! I didn’t make any substitutions but I didn’t have a sifter so I worried about clumps of cocoa powder, but they turned out amazing. Fudgiest, richest brownies I’ve ever had!
faiza parvez says
Hey! I’ve used this recipe twice before and the first time, the brownies turned out heavenly!!! (beginner’s luck, I guess) but I ended up burning them the second time. I was wondering how long I’m supposed to pre-heat the oven to 175°C for? Maybe thats where I messed up. Please do let me know.
And the recipe is truly magic. Thank you.
Karina says
Preheating really depends on your oven. An older oven I had took about 12-15 minutes to heat to temperature, but my newer model takes about 6 minutes. If brownies begin burning, best thing to do is cover them with foil and continue baking until done. They will need less baking time when covered. Hope this helps!
Emily says
I’ve made these brownies multiple times the last year and they’re the best every time! I recently found some old Christmas silicone molds that are about 1in x 2in x 1.5 inches deep. Any tips on how long to bake the brownies in the molds or if I should cover them with foil for part of the time?
Lynzey says
This recipe definitely is well deserving of the 5 stars, death by chocolate in the form of a brownie. My husband renewed his vows to me upon his first bite. Haha.
Mine weren’t exactly chewy though, a little more on the cakey side. Although I did swap out the vegetable oil for coconut oil (just all I had on hand) which could have been a contributing factor. So I’ll give them a round two with vegetable oil, and perhaps cook them a little less.
Agalya says
This recipe is just perfect. The best brownie recipe I’ve ever tried.
Thank you ❤️
Trisha says
Nobody wanted pie this Thanksgiving. Everyone wanted brownies! So I made these!! WOW!! Best brownies ever! My family loved these😍 Thank you!!
Vitaline says
Wow, these really are THE BEST BROWNIES. The crumbly top is my best part, I can’t stop eating these brownies! Even my horrible oven failed to mess this particular recipe! Guess what? these only lasted for 30 minutes. Everyone ate it! Good job! (:
–Vitaline
noor says
hi! what kind of chocolate did you use? dark or milk chocolate?
mal says
hi i used both because i needed to bars anyway. I would probably say milk unless you think that would be so much and to rich. in that case I would recommend dark with around 40 % cocoa as any more might be to bitter and the contrast would not be nice.
Lex says
Absolutely delish! Husband said these are the best brownies he has ever had (his mom has a reputation for making amazing brownies, so quite the compliment to me ;D lol )
Followed directions exactly, baked in 6×13 pan for 28 minutes (checked at 23 just in case, was still a little jiggly in the middle). Let stand for 15 minutes after – voila! Moist, chocolatey, delish – thank you <3
Ruth Boggs says
O.M.G. – the BEST EVER!!! I did need to bake them for (45) minutes – at (25) minutes, I had made chocolate soup. I look forward to seeing how they are after freezing. Thank you for this recipe that’s sure to become a family and friend favorite!
Micki Wisenbaker says
Yes, me, too!
Dawn says
Amazing brownies, my new go-to recipe!
Alice Holt says
Tricia did you know that folks with egg allergies can have duck or quail eggs? I wouldn’t think applesauce would work at all since there is no baking soda or powder.
Abby says
Absolutely perfect!
AJ says
These brownies are perfect!! I added about a tablespoon of coffee to my batter! Made it even better!
Sarah says
These are delicious! Made them for my boyfriend’s birthday and he loved them. I would love to try to make a diabetic friendly version!
Ashley M says
AMAZING!! My partner is a brownie fanatic so I made it my personal mission to find the BEST EVER recipe to use and THIS IS IT!! This recipe comes out perfect and exactly the same every time!! I make only one small adjustment, (as suggested by the queen Martha Stewart) which is – after added the eggs one a time, I beat the mixture for 3-5 minutes! Until reallllly light and fluffy! Then use a wooden spoon to smack the batter down to get rid of any air pockets! She suggests this helps get that papery cracked top! We also like salty sweet things so I add light dusting of flaked kosher salt on top right before baking!! I can’t thank you enough for this recipe! (Also I use “black cocoa powder” from Bulk Barn) !!
Bill says
Ashley, I want to learn. I am curious to your results. It sounds like the M. Stewart technique is an attempt to remove air pockets via smacking the batter. Wouldn’t the mixer add air pockets since you say mixer makes batter light and fluffy? My goal is to learn the perfect go-to brownie recipe. Thanks
mal says
hi. i assume you smack down the batter once in the tin as this should allow the airpockets to escape. the extra beating time would make its more light and fluffy, therefore more airpockets but as long as these are smacked out before cooking your brownies should be fine.
Joana says
Love it! Very great recipe. I followed every details and my brownies came out very fudgee and delicious! Thank you for this recipe!
Julie says
This recipe is the best brownie recipe out there. I have searched high and low. I have tried many recipes.
I have now tossed out the rest and am keeping only this one. They are perfect. fudgey, chocolatey perfection.
Kelly says
I am a brownie fanatic. I’ll eat brownies all day long. I’ve tried tons of different brownies and I love almost all of them. BUT, I have to say, these are absolutely the best I can ever remember having. My 10yr old daughter made them this evening so I know she didn’t tweek it, but I can’t guarantee the measurements were just right, but I can guarantee they were absolutely amazing! Definitely a keeper!
Saud Al-Thani says
oh one final thing – use canola oil for the oil mentioned in the recipe. I read that it is a very good oil to pair with brownies. It doesn’t have a strong taste like other oils do so will not take away from the buttery goodness and chocolate. It also lends itself better for chewy brownies which I love.
Mary Anne says
Hands down the best brownies. I’ve made these so many times and they are always amazing. I don’t ever make the box anymore. These are my go to for life.
Pierre says
I haven’t tried this recipe yet but you took the time to have the weights for ingredients so you get an automatic 5 stars from me.
Liz says
My brownies have always have turned out too cakey. Not these bad boys! Perfectly gooey and so chocolaty. I only had an 11×7 Pyrex to bake them in – not ideal – but they still turned out just right. A testament to the quality of this recipe. I will be making these again!
Anna says
This has become my go-to recipe for brownies! But it took me 8 attempts till I perfected the crackly top, and fudgy texture. My only problem is that, mine are so thick, about 1” (the way I like it) and so they don’t bake evenly throughout the pan. Would anybody know how long I need to bake it if I use an individual brownie pan (8 2”x2” separate squares) and in what temp?
Yhna says
Hi there! I have a question and I hope you can help😭 Is the kind of sugar affects that crackly top? I achieved that crackly top perfectly (twice) before. But now, I can’t! I want to get that perfect crackly top again. Please help. I’m using brown sugar since it is cheaper than white sugar here in our country
Karina says
It’s white sugar that gives you a crackly top. Try all white and see how you go!
Lily Samsudin says
They’re really good, fell in love with this recipe since the first time i baked it! However, I also tried making them in a disposable aluminium tin, to make it easier to give to my relatives, for around 40 minutes since I assumed the tin was more reflective compared to a normal baking pan, and the texture was like a lava cake’s instead. Do you have any tips on using disposable aluminium tins?
Zoe says
After trying to find the best brownie recipe ever, I think I found it!!!!
Trina says
Applesauce doesn’t work as a direct replacement for eggs in brownies. Eggs act as a leavening agent, and also emulsify and bind the ingredients. Applesauce adds extra moisture, doesn’t emulsify the fats in the recipe, and don’t leaven (which is why they wouldn’t cook and we’re still too wet when you took them out). You could try adding baking powder, about 1/2tsp per egg replaced.
I’d be a bit wary of using applesauce as an egg replacement in a recipe with 4 eggs. Your best bet is likely going to be a commercial egg replacement product.
Kayle says
I’ve made these brownies about a half a dozen times and get compliments every time I make them. Some of my friends even request them as birthday presents because they love them so much!
Ellen says
This recipe is amazing! I didn’t need that many brownies since it was for a small group of people (just four). I halved the recipe and baked it in an 8×8 glass pyrex pan for about 35 minutes and these are amazing!!! Best brownies I have ever made from scratch and take no time at all. I was short on time so I ended up using warm melted butter and cold eggs from the fridge and they still turned out great!
Tamah DePriest says
This is truly the BEST fudgy brownie recipe – and I tried many recipes. I don’t buy boxed brownies anymore because they can’t even come close to the texture and flavor of this recipe. And, I was especially happy to see that it uses cocoa powder instead of baking chocolate. I always having cocoa on hand, but I don’t keep baking chocolate on hand. My 5 year old granddaughter and I make this recipe about once a week. She LOVES them! But, I do have one question. I had a glass 8″ x 12″ pan that I used for this, but unfortunately I broke it. I’m struggling to find a true 8 x 12. I ordered one but the baking surface wasn’t 8 x 12, only the surface from handle to handle. Like you, I think the 8 x 12 pan gives the perfect thickness. Any suggestions?
Rohanah Duckett says
Thank you so much for sharing your recipe. Best brownie hands down
Annafarkas says
These brownies are truly amazing! For years I’ve had a hard time getting that fudgy texture and with this recipe I finally nailed it.. and I really mean nailed it, my husband and I can’t stop eating these. Such an easy foolproof recipe but they really are the best brownies I’ve ever had! Thank you so much.
Lora says
The best fudgy brownies ever! Great balance not too gooey and not too cakey. Family loved them! This recipe is a keeper!
Debby says
Absolutely delicious brownies! I didn’t want to share:)
Jasmine says
This recipe works except cannot get the shiny top.
Any one tried leaving the mixture overnight? Or a few hours on table top?
Will that works?
Becky Dubbs says
Hi there lovelies,
I just made this recipe to celebrate my 20th birthday and I must say this recipe was so easy to follow and the brownies were ok too. I added chocolate chips and Cadbury mini eggs which were the perfect pop of colour. I found that 25 minutes was just not enough time, but you know what they say, good things come to those who wait. But the brownies smelled so good in the oven I was definitely getting impatient. The moment the toothpick came out clean was so arousing… I couldn’t wait to dig in! Candles were the finishing touch to these beautiful brown delectable square pieces of heaven.
I would TOTALLY recommend using this recipe if you love chocolate and baking and squares as much as I do, and I would consider myself quite the fan of squares, next to circles, they are probably my favourite shape.
Thanks for sharing this recipe and making my celebration of living for a 1/5 of a century special!
xoxoxoxoxoxoxoxoxoxoxoxoxoxoxoxoxoxoxoxooxoxoxoxoxo,
Becky
Emi Sanabria says
I never comment on the online recipes but this are definetly the best brownies I’ve ever had! I love how they are chewy in the middle and a little more cakey but still super chewy on the sides. Thank you so much for this recipe, I will keep it and for sure is going to be the recipe I cook for my future children!! My mom who has cooked desserts her whole life and loves chocolate desserts said these are the best brownies she have ever tried. Thank you again!!
CG says
This has been my favorite brownie recipe for at least a year. They come out perfect every time. I made some for my grandpa, who is a chocoholic, and he loves them! My uncle also said that I threw his keto off for a week and he’s convinced there’s crack in these brownies hahaha thank you so much for sharing!
Jynx says
Wow.
I have been searching for a good brownie recipe for a while now, and this one knocks them all out of the park.
Taiba says
Karina please bless us with a chewy brownie recipe too! Or if there are any tips to tweak this to get a chewier result? Do reply! Thankyou and really grateful for this recipe!
Kayla says
This is my absolute favorite brownie recipe! They are SO good!
Wendy says
I made these yesterday using gluten free flour. They were moist and fudgy. My family polished off the entire 9×13 pan. This will be my new go-to brownie recipe.
Sadie says
These brownies are quite literally the best brownies I’ve ever eaten. They are crispy on the top, and fudgey in the middle. Complete 5 stars.
Fiona says
These were delicious! It was my first time making brownies but these were easy to make and hugely popular with the family. Given they are quite decadent I cut smaller slices making 24 pieces (instead of 16) which was a good portion for a party serving.
Jennifer says
I totally agree!! I have used this recipe for about a year now and it is always a hit. One thing I tried was using mini muffin tins to turn them into “2-bite” brownies. This worked extremely well. Instead of 21:30 minutes in the oven, I baked them for 10 minutes then turned off the oven and let them sit for another 7 minutes. They were awesome!!
Jess says
It is the Best Fudgy Brownies I have ever made. Thanks for sharing the recipe.
Cindy says
What if I have a 9×9 baking pan? What adjustments should I do?
Bailey Blackwell says
just leave it in for the same time, if it doesn’t come out done, then stick it back in for longer
Julie Nugent says
I made mine in a 9×9 and baked them 35-40 minutes. they came out perfect.
Thursday says
I am ever on the hunt for a brownie recipe that tastes better than box mix. While I prefer from scratch for just about every other dessert, brownies from the box are just better. This is definitely the best recipe I’ve come across hands down, and I was very dubious, just because I haven’t had great luck. However, it still isn’t quite there. Despite being careful not to overmix, these were just a bit too cake-y as opposed to that chewiness you want from a brownie. I would love suggestions on tweaks to make. It seems like fewer eggs and/or more oil, though of course I don’t know what that would do to the leavening to take out any of the eggs. Also, I don’t want them mushy or underdone inside, so cooking on less time won’t really help. I like them done, just chewy instead of the airiness these ones had.
All in all, I hope this doesn’t come off as criticism. These are delicious and were quickly demolished by the fam. Please, any suggestions to get it there would be great.
shauna Kutzko says
Remove one egg, add half tsp of bakinf powder.
Add 1/2 cups white choclate chips to butter while melting to increase the cocoa butter, improve choclate tase and add the oil through the coca butter
Might help
non says
The baking powder wouldn’t be necessary, it would make it cakey, and the point is to have a fudgy brownie. For a fudgier brownie, use more oil instead of butter, and use a little less flour.
Mary says
I add a little more oil. Make sure the eggs are large. And beat butter, sugar and eggs in really well with a whisk. I found these cakey when using a stand mixer. But by making these adjustments and making them by hand, they’re absolutely Devine!
Isabelle says
you just described the perfect brownie
Tehreem says
Hii! I hope you’re doing well.
I have 2 questions:
1. Which of your two brownie recipes is better?
2. Can I skip out on the chocolate chunks altogether? I don’t have any and I really want brownies without spending any money 😝
❤️ says
From my understanding, the recipes are the same except the other one is smaller? And you can probably leave them out.
Anonymous says
You dont need the chocolate chips ive made them once with and once without and both are equally as perfect
Jevin Janani says
Hey Karina is there a substitute for eggs? I’m allergic to eggs
Taylor says
There’s tons of egg substitutes! You could use apple sauce , flax seed, yogurt, tofu, bananas, ect. They also make egg substitutes you can buy at certain stores.
Daisy says
Hi
I have tired this recipe 3 times but still unable to achieve the crackly top.
The second time adjusted the sugar for white n brown to half and is perfect for me.
Third time tried to beat the eggs n sugar till fluffy and it still dont work.
What has goes wrong?
I using 55% dark chocolate, cut half the white n brown sugar.
I can get the fudgy but not the crackly top.
Which one is more preferred? light brown or dark brown sugar?
Thank you!
Karina says
Hi Daisy. We prefer light brown sugar. Next time try all white sugar just to experiment and see how you go.
Daisy says
Hi Karina
Just tried using all white sugar, the top is smoother but still not crackly. Any other tips?
Do I need to beat the egg & sugar till fluffy? The butter/ oil need to be warm?
Thank you
Molly says
Try cooking at a higher temperature for a little while then turn it down a bit that is what’s worked best for me 🙂
Amy says
Hi
I thought it was too oily, and I used 200g of butter instead of 240… I wonder if next time I should skip using vegetable oil. Anyone had the same issue?
Nic says
Hello, what kind of salt should I use? Kosher, table?
mal says
the salt in the actual brownie shouldn’t make much of a difference. i used pink salt because thats all we had and its fine.
Shani says
To get the crackly top, I made sure the butter is slightly warm. I had the same issue not having the crackly top. After melting the butter in microwave, I let it cool down for a bit while prepping other stuff. If it gets cold or it’s been on a room temperature for awhile, just pop it back in the microwave for another 30 secs. I hope that’ll help.
Lourdes says
Hi, you recipe is a hit, everyone in my family love it. Now I want convert this recipe in a red velvet brownie. Do you think use 2 Tbsp cocoa powder, add 1/2 tsp of instant coffee, 1 tsp of white vinager will be ok? You know the special touch in the red velvet is the coffee vinager. Thank you and I hope you answer.
M says
It was my first time making brownies. I used dark chocolate cocoa powder and they came out AMAZING! Next time, I will make these brownies with walnuts.
Jay says
This recipe makes, hands down, THE best brownie I have ever eaten! Finding the best brownie recipe has been my own personal holy grail and today my quest is complete. This makes the gooiest, fudgiest brownie that I cannot wait to make again and again! I am not an accomplished baker and I didn’t have the right sized tin. I had to cut the recipe down by a third to fit in my 8×8 inch tin and I had to use dark brown sugar instead but they came out AMAZING! I cannot wait to eat the rest…thank you!!
Wafa says
Please let me know the measurements.. I too have only 8×8 tin
Angel says
Can I substitute dark brown sugar instead of light brown sugar
Jamila Matkawala says
Hey this is the bestest brownie ever I tried ..it was the show stopper of my party..and u said v true that ur kitchen will have aroma of chocolate all over..yummmmm..God bless u..
Marelyn says
Hi! I’d like to know to, coz I only have 8×8 silicone pan… please?
Molly says
Id like to make this an espresso brownie. How much espresso should I add and how?
Thanks
Taylor says
I’ve personally seen a few people add espresso powder to the wet ingredients or even make an icing out of it. I’d say with espresso powder add about 2-3 tablespoons. (if you’re using actual espresso then I’d just experiment a bit!)
Sol says
How should I adjust the temperature and time if I’m using a convection oven? Thanks in advance!
Michele says
My oven is convection. What changes should I make?
Lorraine says
Delicious brownies! Thank you for sharing your recipe.
Reed says
How do I reheat from fridge or freezer?
Will the crust on top not crisp and not fudgy anymore?
Thank you
Priya says
Honestly the BEST brownies I have ever tasted… I am NOT a star baker at all, rather quite inexperienced, but this recipe made for the best brownies I have ever tasted! Beats M&S or any other cafe brownies any day! I did add about a tablespoon of filter coffee grounds when sifting in the flour and cocoa though! This has been saved in my personal recipe book. SO GOOD!
Fatimah says
Karina, I am always skeptical when I see the words “world’s best” used to name or describe anything…but after making this recipe, I have to admit: these really are the World’s Best Fudgiest Brownies. I am so happy to have my skepticism lying in tatters on my cutting board 😄. I didn’t have chocolate chunks, just chips, I used semi-sweet and milk chocolate chips, and i added in some pecans as well. I reserved a bit of each to sprinkle on the top, and the brownies turned out looking pretty as well as being a delicious hit with the family. Thank you so much! Is there a cafedelites recipe book in the works…because your recipes really should be immortalized in print!
Tegan says
Delicious!
Only used 1/2 cup brown sugar, and used for the chocolate about 175 g of peanut m&ms. Completely amazing.
I baked it in a 9/9 pan and did it for 25 minutes. With the leftover batter, I used it to make 6 “muffins” and baked them for 10 minutes in liners in a muffin tin.
Sarah says
Hi!
Does anyone know if the calories are the same as the original recipe? This one has obviously been doubled so does that mean the calories are doubled? Or the same? I’m confused 🤣 thanks! Best brownies ever by the way
Ashley says
Karina, I really must commend on your recipe. It is also very child friendly, my 9yo made this and it was a success despite some issues. I don’t have brown sugar so we substituted with rock sugar (just 70g) and made up the rest with fine white sugar. We baked for ages, close to 40 minutes in our lousy oven (time to change definitely!) and we thought finally, it looked pretty set. Took them out but to our dismay, the centre was completely uncooked. Hubby decided to chuck it back in another, smaller oven (which we couldn’t use earlier because of the size) and after 15mins, the brownies turned out completely cooked! And not only that, it was still moist and soft, while maintaining the crackly top and crusty edges. Everyone said it was just plain awesome. I’m so surprised that the long baking in the stupid oven failed to even spoil the fudge in it. Full credit to your recipe!
We would prefer to cut down on the sugar but will that affect the crackly top pat? Of all the recipes I tried, only yours yield me this part and I will loathe to sacrifice it the next time I use the recipe again.
KINZA says
What can I substitute for the eggs? We have egg allergy. Thanks
Kylie says
There are many egg replacers that you can get from a health store or offline. I use Ener-G egg replacer and it works great in all of my baked goods. It doesn’t effect the taste or texture.
Ana says
Hi
I was a bit skeptical as i have read different reviews on using brown sugar and I followed a your tips and instructions – thank you as these were extremely helpful. I followed the time too and you were right on!!! The brownies turned out fantastic, just could use more sweetness – our preference. The batter tasted great and sweet but the brownie was not too sweet. Any suggestions – thanks!!
Angel says
Hi. If I use a 9×9 pa , how many minutes should I bake them for? Thanks! 🙂
Mya says
Tip: bake these brownies while showing your house. It’ll make the buyers feel more at home and it smells delicious!
The house smells better already!
Cherie says
I was looking for a fabulous brownie recipe and I think I just found it! Amazing! I was worried bc I only had 1/2 C cocoa powder, but it did not matter. These brownies are fabulous! Thank you. This will be my go to recipe from now own.
duck says
hi can i sub the light brown sugar with just normal white sugar? thanks, the brownies look amazing!
Jennie says
Omg! I have to say I was a little skeptical when I didn’t see any baking powder or baking soda in the recipe. I was afraid that they would not rise. Well I was wrong. They were perfect, delicious, yummy! I cannot say enough on how tasty they were. I was a little short on cocoa powder so to make up for it, I added a little instant espresso granules. They were awesome!
I did only use 1 cup of white sugar and honestly, I probably could have cut even more. This will definitely be my go to brownie recipe! BTW: this was the first time I have made brownies from scratch. Thanks so much!
catherine outlaw says
hi,
can I use white chocolate instead of the chocolate chips or maybe even butterscotch ? thank you
dack says
You’ll absolutely be able too, that sounds great, but may result in a sweeter brownie.
Carmen says
Thanks for sharing this amazing recipe! The end result was great, fudgy inside with crisp crackly top! Thinking of making another batch today, but wondering if it’s possible to halve the sugar in the recipe? (The first batch was too sweet to my liking, but my friends loved it nonetheless!) Would that affect the outcome?
Alicia says
hii.. can i use dark chocolate instead of the semi-sweet chocolate or sweet chocolate? is the taste still good?
mal says
yeah! obviously the dark choc would be bitterer, so i wouldnt reccomend over 50% coco dark choc, but i did half and half with milk and and 40% dark choc.
Trina says
This is our go-to brownie recipe now! We (my 6 year old and I) decided to double the batch for a 11x16in pan (3 brownie obsessed kids!). They took longer to bake (as expected, I believe it was about 55 min all in), and because I am using a metal pan I turned the temperature down to 325f (162c). The edges smelled like they’d caught, but when they were finally done I was happy to find they weren’t burnt at all.
Leaving brownies until the next day makes them even better, if that can be believed. The edges will turn the perfect chewy texture, and the middles stay perfectly fudgy.
We’ve made these both with and without the chocolate chunks, and it’s not changed the outcome at all. I hope this helps anyone wondering if they can leave them out.
Jasmine says
these are the best brownies I have ever tasted so silky as they melt in your mouth. I think I have found a new love for brownies!!
Liz says
No crackly top on mine but I have a feeling that was an error on my end. Very yummy regardless.
dack says
For a crackly top, just drop/whack your brownies on a hard surface a couple times in the middle or end of baking.
Ama27 says
Hi. How to achieve the melting chocolate when you slice the brownes? I use dark chocolate (hersheys) but it didn melt just like yours in th photo or video. Can I use milk chocolate (eating chocolate kind)? Thanks.
Liz says
Applesauce as an egg replacement is AWESOME in some recipes, but probably not brownies. 4 eggs would require 1 c of applesauce and that’s a lot of extra liquid. I’d try them again with eggs for a different occasion or look specifically for an egg-free recipe 🙂
Tricia says
I definitely want to try these again, and that’s exactly what I should’ve done, find a recipe that used applesauce to begin with. These just look so good…
Karina says
Why sub out for eggs for apple sauce? Eggs help bind the batter together and help the brownies set while they bake. Apple sauce is normally only used as a substitute for butter or oil in baking. Many readers have subbed eggs for flaxseed (1 tablespoon ground flaxseed + 3 tablespoon water = 1 egg). Unfortunately when you swap out ingredients in a recipe, it alters the end result greatly, especially when it hasn’t been tested. They were swimming as you mentioned because there was nothing in the batter to bind it together. While I understand your frustration, this recipe was not at fault. Sorry.
Tricia says
I did mention I subbed applesauce due to an egg allergy. Otherwise I wouldn’t have. I found many sources that recommended using applesauce as an egg replacer, and others that said not to replace more than one egg with a chia or flax egg.
Karina says
Hmmm, I would have to try it with other substitutions before recommending anything to you as I’d hate for you to try again and they don’t work out.
Tricia says
Well, I did some more researching, and what I found was only to sub one or two eggs with applesauce. So I ended up taking everything, dumping it back in the pan, and added two tsp of baking powder and 1/2 tap baking soda, and put them back in the oven for 30 minutes. Much to my surprise, it seemed to work. The edges are way overdone, but the middle turned out pretty good, so not a complete loss! My sister will be getting the inside brownies, and my kids are already eating the crunchy edges. Lesson learned on my end! No allergies at my house, so I will try these again, exactly as directed. Now I feel really bad about the one star, my frustration got the best of me. I’ve tried many of your other recipes and loved them. I apologize!
Karina says
No need to apologise Tricia! I understand your frustration. I hope you all enjoy them!
CherriehC says
Hi I am having trouble with getting the centre to bake evenly with the outside in a 9 x 9 inch aluminium pan. I tried to wrap the tray with a wet cloth to slow the outside cooking but that only Steamed the brownies and I didn’t get that crackled top. If I bake normally, event after 30min and cooling in the fridge, the centre still is too soft to hold its shape
Karina says
Hi Cherrie, A 9×9 is too small for these unfortunately which is why they’re not cooking in the centre. I suggest a 8×12-inch the best results.
Hafiza says
Can i substitue 8×12 pan to 10×10?
catherine outlaw says
Karina, do you think I could use white chocolate chips instead
of the chocolate
Virginia says
Hi! I only have Splenda brown sugar mix, do you think this will be okay to use in place the white sugar? Thank you and can’t wait to make these!!
Emma says
Goodness me these are the best brownies I’ve ever made, and tasted! Thank you for the recipe and tips on how to get them so fudgy :). I’d give them more stars if I could!
Isaiah says
I never comment on recipes, but these are hands down the best brownies I’ve made! I’ve made them twice in the past month and they disappeared both times…. would recommend!
Aspasia says
Best tasting brownies. I am on bed rest because of pregnancy complications and i decided that my stand mixer should do all the work for me, so they didnt get that papery crust. Still great taste and fudgy chewy texture.
Parul says
Hi!
I am using groundnut oil. I measured it out according to your recipe and 2 tbsp = 17 ml.
Since 1 tbsp is usually equal to 15 ml, what should I do?
Thanks in advance!
Sarah says
This is the BEST recipe I have come across for brownies. And I have found that the specific instructions – even down to the timing for each pan size was incredibly helpful. I always go back to this recipe time and time again whenever I make brownies. My husband loves these more than any other brownies he has tried before!
Chaz says
I tried these today first time making brownies and they came out amazing! Crispy on top and super fudgy on the bottom! Thanks for sharing
Rita says
Loveee this brownie recipe! Can I use Dutch processed cocoa powder instead of regular cocoa powder?
RavenB says
Oh. My. Lawd. These!!! Soo I halved the recipe and baked In an 8×8 clear Pyrex for about 28 or so minutes… and I forgot the vegetable oil… BUT THESE ARE AMAZING. 10/10 recommend!!!!
Danae says
I made a couple of subs by replacing half the sugar with substitutes and used coconut oil instead of vegetable oil. My son left them in the oven way too long. They were in there for at least an hour. I was certain I would be throwing out the entire batch. They were actually very edible. They were almost moist still and the taste was great considering they were burnt. I want to try again tomorrow and watch the oven myself this time!
Annie says
They really are amazing!!! The recipe is absolutely perfect, and sooo easy. Thank you!!
VHerak says
Is there a nutrient facts list available anywhere? I used Splenda instead of sugar and they still came out great! If there is a breakdown of macros (calories, carbs, fat, protein) available somewhere – where would I find that?
Thanks
Archana says
The brownies were delicious. The right amount of chewy and moist. I followed the instructions as above and used an 8 x 12 inch pan. I did have to bake much longer than 20 minutes. DIdn’t keep track of how much longer, but think it is closer to 30 minutes. I waited for the sides to start peeling away from the paper and for the cracks to form on the top. Thanks for the recipe!
Nicholas Chapin says
I am mad. Mad that I have been spending $6 on a gluten free mix at local stores that has mediocre quality and half the quantity of this recipe. Also, these are easily 10x better! I have Celiac and was able to change out the flour for a gluten free baking flour with much success. I did add 1/4 of a cup more flour as the weight measurements are different between regular and gf flour. I used the gf flour, Avocado oil in place of vegi oil and large chocolate chips. I baked my batch in a 9×13 dark pan sprayed with Canola oil which took 30 minutes for a medium doneness. I must say, these brownies are insanely good. I never imagined how fudgey and decadent they could be. I am keeping this simple yet incredible recipe forever! Going in my family cookbook for sure. I can’t wait to try these with other add ons like white chocolate or walnuts. Maybe both! Thank you for this recipe.
Tayla says
Hi is the butter 1 whole cup melted or 8 oz stick melted?
gordon says
The weight is there!!!
Marj says
Very best recipe. I used a 7×11 pan on the top shelf of my oven and it only took 30 minutes. Completely done a little chewy Fantastic recipe and all my friends and coworkers loved them. Thank you
Lauren says
These brownies are literally addictive!!!! I can’t stop eating them!!!! The only thing I did differently though, is I didn’t measure the chocolate chips(I also use dark chocolate chips) I just poured a bag in. I love this recipe!!!!!❤️❤️❤️
Brittany says
Made these the other night and they came out perfect. The top of them had the most perfect crust. Made them tonight and the top looks different. I dont know what i did wrong. But all around a great recipe that i will tru again.
Annie Hess says
Hello! I would like to bake these in individual heart-shaped silicone moulds. Approximately how much time would you bake them for? Each individual heart mould measures 2.5″w x 2.75h X 1.5″d. Many thanks!
Christine Shipley says
This is a delicious recipe and will be my go to brownie recipe. Easy to make and everyone loved them! i only added 1 teaspoon of vanilla extract. They are very chocolately and delightful.
Christine Shipley says
Also-I used an 8×13 pan for approx 30 mins to make thses
Debbie James says
These look and sound amazing! If I use a mini muffin pan how long do you think the brownie bites would need to bake?
Charles says
Question.. If I use a 9 × 13 pan and double the recipe how long do I bake it ?
Destiny says
In the “Notes” section at the bottom of the recipe it says how long for different size pans. 18-20 minutes for a 9×13 pan! Hope this helps!
elle says
Does this recipe still taste good without all of the nut ingredients? (nut allergy)
Allie says
Followed the instructions to a t and these were perfect and easy. I added a handful of crushed walnuts for some extra nutty flavor. Very chocolatey and decadent, and still delicious a couple of days later. I’ll definitely be making these again!
Stephanie Jones says
Hi, i’ve made these so many times and the recipe is just brilliant!
Im thinking of trying a 21cm x 28m tin but do you think the same amount of batter will work?
Stephanies says
Can I use milk chocolate chips and dark brown sugar?
Karina says
Yes
Robert says
Definatly a decent recipe I did the double amount. And used dark brown sugar for half and granulated sugar for other half and added chopped pecans and they were gvery good and they were gooey I will for sure save this most ingredients are in the cabinet if you do any kind of cooking. Never going to buy a box mix again
Nerissa says
I accidentally used half the butter when I doubled the recipe (used 2 sticks or 1 cups instead of 4 sticks/2 cups). But they seemed to turn out ok—probably less fattening now! They are delicious and still very fudge-y!
I also used dark brown sugar, which I prefer to light brown in all my recipes.
Thank you for this great brownie recipe, Karina!
Lucy says
Thank you – new favourite brownie recipe!
Dee says
These taste very nice however cooking is annoying.
cooked in an 8×12-inch baking pan 30-35mins. left to cool edges will crunch but the rest of the brownies will be great. middle brownies need extra cooking… I put them back in for 10mins…
Andrea says
I was nervous about making brownies from scratch for the first time, but these were *mostly* amazing!! I followed the cooking directions and baked for 30 minutes to get the fudgey texture. The edges were perfect, but the center was more raw than fudgey. Even with the underbaked center, these were a crowd pleaser! Next time I will bake for 35 – 37 minutes and I’m sure they will be perfect!
Jamie says
Hi, Dee I’ve made these twice now and I’ve come to the conclusion that cooking them on the top oven rack is critical to getting them to cook correctly. The first time, I cooked them in the middle of the oven and they were too cooked on the outside, and raw in the middle. This last time, I cooked them as close to the top of the oven as I could get for 27 minutes and they came out pretty much perfect. I hope this helps!
Heather W says
These are phenomenal! I used canola oil instead of vegetable oil, and cut the chocolate pieces in half. Cooking time for my crappy oven with an 8×13 casserole dish was also closer to 37 min….but ohmahgerd… fudgy, rich, chocolatey heaven! Thank you for an amazing recipe!
DeeKb says
These are absolutely amazing! Yesterday I sent them to hubby’s work party and they were a big hit.
I’ve made them 3 times now but can’t seem to pull mine out of the oven at 25 minutes. They just look too jiggly. However, I always have an assistant chef (hubby or son in law) looking over my shoulder saying these need to cook more.
I like to bring mine out once the top starts to crack a bit.
They are simply the most amazing treats.
Question: Yesterday I didn’t have unsalted butter, so I used my salted butter. Why unsalted?
Mary says
Because then the .75 tsp of salt is perfect. Using salted butter ups the salt content. I don’t know of any way to correct the salt amount added to accommodate the salt in the butter.
christoph says
is it okay to use 72% dark chocolate without milk chocolate…will it be unsweet…reply soon
Heather W says
I used 78% dark chocolate and it was still plenty sweet.
Nancy says
These are amazing!!!! Best brownies I’ve ever had.
Mirella says
I tried to make brownies and it always failed !! But with this recipe it was to die for !!! My husband hates me every time I make them cause he can’t help himself to stop eating them !!
I just go easy on the sugar cause we like the dark chocolate taste to be prominent ! Thanks ??
Darryl says
I am thinking to try this with a layer of Oreos in the middle. How do you think that would come out?
Natalia says
Thanks for this fantastic recipe!!I made it twice and I couldnt get the crunky top, Not sure if it could be because any of the things I write below. Would be really thankfull to have your opinon:
– Should I use an electric whisk to mix the liquids (butter+oil+sugar+eggs+salt)? Or better to make it by hand? For how long should I whixk this batter?
– Is it better if I add the eggs one by one into the batter and the sugar little by little? Or better to put all this ingredients together and mix them?
Thank you! Sorry for my bad English
Natalia
Heather says
Hi Natalia – I’m not the recipe author, but I hope my tips help you anyway:
* whisk the salt with the flour and cocoa powder – Not with wet ingredients – before adding to other mixture
* whisk together (by hand) the eggs and vanilla before mixing with butter and sugar
* I folded the flour mixture into the butter, sugar, eggs, etc with a spatula, by hand, only until dry ingredients were mixed well. Be careful not to over-mix.
Hope this helps! 🙂
Lois Mayers says
I am confused by the baking times. In the text of your recipe you say you bake it for 23 minutes in an 8×12 pan. However, in the actual recipe that can be printed out it says the baking time is 35-40 minutes. Is this a mistake. Mine our in the oven right now in a 7×11 inch pan. Im not sure how long to leave them in.
Thank you,
Lois
Karina says
Hi Lois, thank you for picking that up. 25 minute is for fudge-like soft brownies, and 35-40 min is for readers who like their brownies a little firmer! Please let me know how you go!
Aleksandra Trajkovska says
i make these all the time for my boyfriend and he cannot stop requesting them. Best brownie recipe i have ever tried!! Very simple and easy to follow yet always yields perfect results.
Julie Marrero says
Made this recipe yesterday, and it was a hit! My husband loved them! I even gave some to my sister to take home for my niece and nephew…they loved them! This recipe is definitely a keeper. I love the crispy top and the gooey center, just as I think brownies should be! Thank you so much for sharing.
Kisha says
These are freaking amazing!
I’ve been trying out different brownie recipes for the past 4 years, and NOTHING compares to these!
Priya says
Hi. This recipe is truly decadent. The best brownie batter ever and the best brownies iv ever had. The taste is to die for. Although, I’ve been burning the top while the insides dont get cooked. Its defenitly something that I’m doing wrong. Can it be the middle rack as metnioned in the notes. If i use the top rack should i only use the bottom heating element throughout the baking time? Iv tried making it twice and it started to burn both times. But im not giving up as its the best recipe ever. Kindly give your input and I’d like to give it another try.
Thanks.
Jr says
Mine are in the oven now and the middle isn’t cooking at all after 40 minutes going on 50… Not sure what I did wrong, did everything exactly as instructed and used the 8×12 pan etc. 🙁 No crunchy top either. Any thoughts on what I may have buggered up?
Georgia says
I don’t usually write reviews but after a lot of bad brownies I came across this recipe and thought i’d give them a go. These were honestly the best brownies and now my go to recipe. I took them to a bbq and they went super fast. Will definitely be making these often.
Lil' L. says
I want to save them for thanksgiving today, but I honestly don’t think there will be any left!
Theresa says
Really really nice Brownies! But please don’t use L eggs, these size of eggs is not normal for chicken and is a torture for it. Instead use just M eggs and one or two more…;)
Leah says
Not even a remotely true statement. Older chickens lay larger eggs than younger chickens. Have you ever watched a chicken lay an egg? They don’t seem to mind…
Tamela says
The store bought large eggs are way smaller than the eggs my chickens are laying. My girls are happy and healthy and lay eggs that are even larger than the Jumbo eggs in the store. I don’t know where you are getting your information from but you are dead wrong and know nothing about chickens!
Paula says
We made the brownies in the biggest from in an oven that was really old and didn’t work as well. It took way longer to achieve the 180 celsius. I made the brownies before but I gotta say that with the lower temperature for a longer time they tasted way better (they did taste amazing both times)
Krysta says
Best brownie recipe!
Connie says
I’ve made these at least 4 times by now and each time it’s been a hit with my friends! I only use 1 cup (usually slightly less than that) of white sugar for the batter. One question I do have – the most recent time I made these brownies, I used a electric mixer to mix the wet batter instead of whisking by hand and after I baked them they didnt have that crackly top (I folded the dry ingredients in with a spatula). Do you think using the electric mixer made a difference? Everything else I did as usual.
Lil' L. says
maybe the electric mixer over-mixed them?
Lori says
I whisked by hand and mine did not have the crackly top. Why is that?
Kasha says
These fudgy brownies are perfect. I made them exactly as written and my choco-holic brother-in-law said they are the best brownies I’ve ever made (and I’ve made a lot of brownies!). They were quite soft, even after letting them cool for about 2 hours, so I stuck them in the refrigerator for about 20 minutes to firm up. That made them a dream to cut into bars. Karina: you’re a genius! I just love these and will make them again and again! Thank you!
Chris says
OMG these are now my official go to brownie. I made them as a birthday request for brownies with walnuts and coconut. Not my fave combo but these were so good I will make them over and over again. So chewy. Absolutely perfect! Now will explore your other recipes.
Sandeep says
Wow. What a recipe in explanation and even better when prepared. I did this almost to the scale except had to use White sugar instead of brown too. But the results are awesome. My kids loved it and that made my day. I like baking variety of sweets or bread items. And have been trying the brownies from raw. But this was so far best and better than what I get in market.
Thank you.
lynn reiland says
hello from MoNtAnA!!these brownies are delicious.
Ashton Grant says
These are really nice and delicious
Shuba says
I would like to make this with reduced sugar as I don’t like it very sweet. Any suggestion how much sugar shd I reduce.
Ash says
How much extra ingredients should I put for the 9×13 tray?
Thanks.
Maryanne says
I used high grade flour thinking it was the same as all purpose flour silly mistake as I am not from America & we don’t have all purpose flour here lol. Will my brownies still cook without any raising agents?
Jaya says
Hi today I prepared brownies… and it is just perfect and yummy. ?
Abby says
Hi
I wonder if you can help …. Iv tried this recipe 3 times now and I’m struggling to achieve the shiny crackle at the top! Can anyone think of where I might be going wrong? I mean they taste so super yummy and are still moist and gooey but just missing the crackle! Help
I’m determined to keep trying the same recipe over and over because they taste amazing!!!
Zoe says
Had to put them back in the oven for 10 more min…because the oven already cooled down a bit and I have to say brownies were great…super tasty and moist and fudgey …love it…thank you for the recipe
Cindy says
Halved the recipe as I’ve only got 2 eggs left. Added walnuts & cranberries into the batter and my kitchen really smells chocolatey while it was baking. Really like this recipe!
Brock Fischer says
Are they as good after they’ve been frozen? Just take them out of the oven, cool completely, then cover and freeze? Want to make them about 5-6 days in advance. If they’re going to be way better prepared the day before and never frozen, I could maybe do that, but if it’s just the same if they’ve been frozen, it’d be more convenience to prepare in advance.
Hannah says
I don’t usually leave reviews but with this recipe, I should have done sooner. I’ve had this recipe saved on my phone for god knows how long and I’ve tried a lot of other recipes, this is the best one out there. Love love love this recipe.
Yann says
best brownies I’ve ever made they are so yummy ?
cant stop eating them good recipe.
Kayla says
I am a serious chocolate lover! And these…. OMGSH. I need these in my life. Making them as soon as I can! ?
Ps. Your blog is my new favorite for all things food. Every recipe looks delicious! Can’t wait to try the recipes!
Mone says
Actually legit amazing
Karenina says
Greetings Karina ?♀
Yes, me again, lol (really wish I could edit my review)
Another question – slamming the pan, to create the crackle – when I bake cakes, I slam the pan, BEFORE I put it in the oven, to help it “settle”.
Have you ever tried to slam the pan of brownies before you bake them?
Just wondering which way I should go, before, after OR both.
Thanks so much for your patience & guidance!
Karenina
Karenina says
Greetings Karina ?♀
Forgot to ask in my previous review (there’s no way to edit), but I wanted to know if I can use dark brown sugar vs light brown sugar.
How much would this affect the flavor?
Thanks so much!
Karenina
Lisa says
All I can say is that I wish I could do a triathlon to be able to justify eating the ENTIRE pan, these brownies are THAT GOOD!
I followed the directions exactly, upper rack of the oven and all, but the center was still a little too batter-y, even baking for the longer of the recommended time. That is not a problem for us as we will still devour them, but I think next time I will try the traditional middle rack, with extra care not to overbake, because fudgy is definitely our goal. And as others have said, I will Never use brownie mix, no matter how convenient, again!
Sam says
Without a doubt, the best brownies I’ve ever made! They came out super rich, chocolatey, and delicious. Will definitely be making these again.
Britney Elizabeth says
These were the best brownies I’ve ever had! Also, this was the first time I made brownies from scratch, so I am super impressed. I halved the white sugar & substituted more brown sugar instead. I also used Ghirardelli milk chocolate chips. I didn’t have parchment paper, so I just lined my pan with foil & greased it pretty good with Crisco. I will be making these again.
Dezzy says
Do we use salted or unsalted butter?
Patti says
It says unsalted in the recipe.
Esther says
I made this amazing brownie. It was perfect. Thank you
Peggy says
Amazing brownies. This is my first time using this recipe. Others don’t compare. I used 2 8×6 pyrex glass dishes. (pyrex snapware) I baked 23 minutes. Brownies were perfect. Fudgy and delicious. One pan gone. Other is in the freezer.
Jane says
Just pulled these out of the oven and man it smells good in here! I didn’t get the crackly top like yours but I think I know why…..I was sure I had enough cocoa in the cupboard so I started the recipe – and when it was time to measure out the cocoa I only had 3/4 cup. And because I scraped out all that I could from the canister and got lazy (didn’t want to waste time sifting) there were a lot of little cocoa clumps. I more than likely over beat the batter. I’m not so fussy that I would consider them less than perfect because of how they look, if they taste as good as they smell I don’t really care! loll And I have to say how much I appreciate all the positive comments from people who have actually made the recipe – I’m sorry but it ticks me off to no end to see 15 or more comments about how someone thinks it would be or how good it looks. People like me read the comments to see if a recipe works or not – and this one definitely does!
Nikki says
Made these tonight. I didn’t have chocolate chips but I did happen to have some rolos lying around so I chopped those up a bit and tossed them in. I used a 9×9 baking dish for thicker brownies, but my judgement was off and I undercooking them a bit. My family ate the good parts and what we had was FANTASTIC. The rolos gave it a great taste! I will definitely be trying this again in the future in a larger dish and hopefully cook them fully!
Thanks for an awesome recipe (despite my lack of expertise in the kitchen..whoops)
Erin Stimmler says
Oh. My. Goodness! These are amazing! I just made them for a cook out tomorrow and I’m so excited to share them with everyone. Thank you! I will never make another brownie recipe again.
Alice says
This is the best brownie recipe I have ever seen. I didn’t change a gosh darn thing and they are perfect.
Rating: a million stars
B.B. says
Best fudgy brownies I’ve made. Also super easy!!!
Janeth S says
Hello! I don’t usually like brownies but these are life-changing! I love them and am a brownie convert. I weighed the ingredients (THANK YOU for including those measurements) and added in ~1 tbsp of instant espresso powder, they are great! I only had an 8×8 pan so I baked them for 45 min. They were still really really gooey so I cut them the next morning after letting them cool overnight. Great recipe!
Scott says
I never comment on stuff like this, but these are just absolutely amazing and I wanted to say thank you for the recipe. I make it with pecans and 70% cocoa chocolate chunks and get so many compliments
cathy says
Best brownies! Don’t leave out the brown sugar. That is the key ingredient in my opinion. The flavor is so good. I do like my brownies cooked just a little more tho. I made them in a glass 8×11 pan and the center could be a little more done in my opinion. Next time I will make theme in a 9×13.Can’t wait to make them again.
Shuba says
How much sugar can I reduce. I am not a big fan of overly sweet desserts. Can you let me know the minimum amount of sugar needed for this recipe?
D says
These are amazing!! Such a flavorful, gooey, rich, decadent brownie. I’ve been looking for a good homemade recipe for brownies. I’ve made 3 so far and this is the best!! The other ones were average, which is why I kept looking for another one. I followed this recipe exactly but didn’t have the pan sizes mentioned so I used a 9″x 9″ and cooked them for 27 minutes at 350. They were perfect! Everyone loved them and they were gone very quickly! Definitely a keeper recipe and will be making them again! Thank you!
Anna Reece says
It is amazing, the whole family loved them. Thank you so much for the advice.
Esther says
Amazing recipe!! I just switched from my usual brownie recipe (that uses melted dark chocolate instead of cocoa powder) and this was SO.MUCH.BETTER. Decadent, chocolatey, fudgy, and delicious straight out of the oven, at room temperature, and even cold out of the fridge. This will definitely be my go-to brownie recipe from now on. Thank you!!
Helen says
Hands down, these are the best homemade brownies ever. So fudge like, absolutely delicious. Thank you for the recipe.
Folusho Ayeni says
This. Is. Amazing!
I was searching for a brownie from scratch recipe today, and this popped up. It did not disappoint! I used freshly ground wheat flour instead and fresh farm eggs… What a treat! They’re so fudgy and chocolatey, this is officially my go-to brownie recipe! Thanks for sharing!
Ashley says
I have made these 4 or 5 times now, and they are always SO yummy. They turn out exactly as pictured, and everyone just raves about them! I’ve done them in an 8×12 pan, 9×13 (my favorite) and just yesterday I did them in a mini muffin tin! I baked them for 14 minutes, and got 42 “two bite” brownies out of one batch. They turned out just as amazing as the full sized ones! I’m so glad I found this recipe to replace my old one!
Craig H says
I made these for a Father’s Day gathering and they were they best. I’ve made a lot of scratch brownies over the years, but these are they best. I used dark chocolate/semi sweet chips and they came out wonderful. I didn’t know if I should serve them with milk or vanilla ice cream! I let each guest decide.
Sue says
Hello from India! What a fab recipe.. I reduced the sugar by 1/4th, and it still came out a tad more sweet than i would have liked.. Will reduce the sugar a bit kore tthe next time…but I loved the texture and the chocolatiness of these brownies.. This is going right into my recipe book. Thanks so much for posting this!
Natalie says
I have made many amazing brownie recipes, this is by far the best! I read it wrong & baked it in an 8×8 pan which resulted in a wonderful, almost molten gooey center. Absolutely amazing!
Li Ling Cheah says
Love this recipe! Just made it today but mine didn’t come out with a crackly too. Any advice what I could’ve done differently?
Justina says
I just made this recipe as a half batch and they are absolutely amazing and super simple to make. I wouldn’t be able to trust myself with a full batch of these brownies nearby 🙂 Thanks for the fantastic recipe! It was just what I needed for my chocolate fix!
Olga says
I never used the same brownie recipe because it was never quiet right for me. Then I found this one. I have made it so many times already and about to again right now. I made a sheet a week ago. I have to stop ? lol. They are so perfect.
Giampaolo says
FAVOLOSI
Peachy says
This looks like an amazing recipe and the brownies look delicious! but I was just wondering if it would be alright if I didn’t add in any vanilla extract or essence and just left it out of the recipe? or if I could just use coffee powder instead if its just for flavour? Thanks!
Bella says
I don’t have any vanilla essence or extract so would I just be able t leave that out? Thanks xx
Natasa says
Wauuuu, made them today, just like you said, and just like in the video…they are AMAZING…thank you and good luck..Natasa
Kat says
Best brownie recipe hand down. We absolutely loved it. I made a half batch, browned the butter first for about 5 mins (gave it a nutty toasty flavor), cooled off the pan and added the ingredients. I used whole wheat flour and 1 cup only brown sugar, topped with semi sweet choc chips. Then I baked it in cupcake tins, 25 mins on top rack. A half batch made 12 crazy delicious brownie cups. Each one had a shiny crackly top, moist center and chewy bottoms. ??? I wish I can show you a photo. They are just sooo cute, too! Thank you from Manila Philippines!
Priya Alva says
I am very new to baking. I love brownies and was browsing through to find some easy,quick brownie recipes. I happened to visit your site. The pictures looked so beautiful that I was tempted to try out this recipe. I prepared it today and the outcome was great! I prepared it with wholewheat flour and used only brown sugar. The made sure the measurements remained the same as provided by you. The brownie turned out delicious! Thank you so much for posting this easy recipe:)
DOLLAR says
Although I haven’t tried the recipe ,I have only seen amazing comment.I was wondering if I could cut the recipe in half as I don’t have access to all those ingredientsand the right pan and oven setting that I could use if the above can be achieved?
James says
Oh my gawd!
Best brownies EVER! So I used a glass dish 9×12 and upon taking it out in 25 min, realized that was too soon. I put it back in at 300f for about 20 more min and they came out amazing with the crispy top. I was surprised I was able to pull that off. Tonight I’m going to see if I keep the glass pan in for 40 min at 350 how it goes. I’ll check it at 35. Will let you know!
Nicki Munro says
Just wondering if it would be better to use dutch cocoa or natural cocoa?
Stacy S. says
I tried searching for a good brownie recipe on the internet. None of them are like this recipe! This is by far the best recipe out there! The brown sugar really brings out a richness in flavor. The oil helps keep these brownies moist. Sifting the dry ingredients ensure a smoother texture. This is my new “go-to” brownie recipe. Thanks!
Kate says
Could I ask please if it’s caster sugar or just normal you have to use x
Nancy A says
Stacy, like you, I have made so many brownie recipes in my many years of baking. I recently discovered
this amazing recipe and as you said, this is by far the best ever! I have scrapped all my other recipes, this
is the only one I will need, they are amazing!
Carla says
I made these today and they were a smash hit! They’re really chocolatey and not too sweet (I used 1/4 cup less white sugar than the recipe called for and they came out perfect!)
This will definitely be my go to brownie recipe from now on, thank you 🙂
Lorna says
Fudgy, chocolatey, not too sweet, easy to make. Delicious. Will make them again.
Don says
Amazing brownies! The family loved them!
Alex says
These are by the far the best brownies I’ve ever had…. So good!!!
Victoria says
Great recipe! I browned the butter first and let it cool to room temperature. I also added a half teaspoon of espresso powder. They turned out heavenly! Perfect for a chocolate craving.
Derek says
Me too! I now brown butter with every single baked good I make, OMG it’s a game changer. Same with espresso powder with any chocolate good. These just dissolved in your mouth when I made them.
Lucy says
They are soooo good but mine took a lot longer in my oven and I have never had this issue with my oven before. They were probably in there for about 45 mins in total in the end! 175c is a very low temp which is maybe why. DELICIOUS though!!
Krysta says
Omggg espresso powder would be amazing in these!
Marisa says
Perfect brownies–exactly the way they should be! To change it up for St. Patrick’s Day, I subbed 1/2 cup of Bailey’s for half of the butter. YUM!
Hannah says
Hello from Hawaii! 🙂
I just made these this morning to bring to my doctor’s office. They are so good I ended up eating 4! :)Haha! (I should’ve remembered though my tummy doesn’t do so well with really sweet things…oops )
I have one question though…I baked these in a 9 x 13″ pan for the time suggested (18-20 minutes). The brownies in the center seemed almost…underdone. Really gooey. Is it supposed to be that way, or should I have baked it longer? Do you think they will be fine? I bake ALL THE TIME (breads, cakes, cookies) but I hardly make brownies and don’t really know how they’re supposed to be. Thanks!
Ashley says
I can’t speak for the author, but to my understanding they are supposed to be pretty gooey and soft in the center. That being said, I always have to cook mine for a few minutes longer than the recipe advises. All ovens are different, so you’ll need to adjust bake time for your oven. What’s great about these though, is you can cook them more to your taste without them turning into hard bricks. If you like them a bit more done, just bake longer. Also, I found letting them sit for a couple of hours helps firm them up before cutting.
Bradley says
I was wondering if someone could please tell me how many calories are in these brownies, I tried to calculate it myself I got about 284 without the Chocolate chucks or chips. Thank you! Very delicious great recipe!
Mary anne says
I also used a 9×13 and baked for 22 minutes and the brownies were runny!
Kimberlie Schwartz says
Tried this at 6500 feet in a 9″ x 13″ pan and they still hadn’t finished cooking 30 minutes later – is there a trick to high altitude cooking? It was basically swimming in the pan after 25 minutes, and I had to keep adding 5 minute intervals.
Cassie Doria says
My husband and friends loved these! They were requested to be made again immediatley! I used a mixture of regular M&Ms and white chocolate pieces as the mix-ins.
Jane says
Well, crossing the fingers this works out….it’s been one of “those” days – woke up to a leaking hot water tank and no hot water – I got started on making these to cheer myself up and went to add the cocoa only to find I only had about a half cup of cocoa in the house! I’m not one to throw stuff away so I just divided the batter in half, added the cocoa and a bit more flour to the plain half and marbled the two together in the pan. Smells good, hoping it tastes good too! Cocoa is now on the shopping list so next time I won’t be caught off guard again lol
Mercedes says
Just trying for the first time today! Super excited, but the batter was really thick?? Did I do something wrong? Hope they turn out good! We shall see…
Maria says
I will never go back to boxed brownies.. I forgot to add the salt, but I used salted butter, so I didn’t even notice.
Dina s says
I tried the original single recipe and it was super easy and lightning quick to put together. Thank you for this absolutely delicious recipe. Made it for my son’s birthday with some coarsely crushed Oreos mixed into the batter with cream cheese Oreo frosting. Time to try four the double recipe now. I am so glad I found your site it’s wonderful!
Dhivyashri says
Hi.. I’m from INDIA!! I’ve tried lots of recipes!! When tried eggless it will be like a rubber.. With eggs it has that strong smell of egg… But after trying out yours.. I’m really surprised… I wonder is that me baked it…!!! Thanks a lot for your recipe.. I Juz made it plain without the choc toppings.. But it remained gooey and Fudgy..
Happy Baking?
S says
Yum yum yum!! Just had 2 pieces straight after cooling, needed to have seconds coz it tasted soooo good! Now I’m full. Thanks for the recipe!
Annabelle Michael says
I can attest that this is a very good recipe (as long as you ise good quality ingredients). I have attempted making brownies numerous times and each time they have turned out like cake. These brownies were very gooey with a lovely crunchy top and made me feel like a pro baker. May I also add that I researched lots of recipes before making these and now this will be my go to.
Judianne says
The first time I made these brownies was this past December for a family Christmas dinner. I added chopped Ghirardelli Peppermint Bark to the batter and sprinkled crushed candy cane candy over the top. They were a hugh hit with everyone. Today I decided to try something different. I chopped up Hershey Kisses and added to the batter with mini chocolate chips sprinkled over the top. I think these give new meaning to decant, chocolate gooey sin! They turned out better than I could imagine. Am so glad I found your website and this particular recipe.
Marissa says
Thank you for this recipe! Just made these brownies and they are easily the best brownies I’ve ever tasted!! We had to sub dark brown sugar for light and made them with milk chocolate chips and peanut butter chips. Wow- I will never need another brownie recipe! Can’t wait to make them again already.
Marquita Sharelle Jenkins says
I will Never use another brownie recipe!!!!!
Manj says
Followed the recipe and the brownies turned out exactly like the pictures above! My family absolutely loved them! Gooey, chewy, chocolatey…..Best brownies ever!!! Thank you for this amazing recipe….will be making this very often :):):)
Chris says
I made this recipe for the very first time today. I made the double batch in a 9 x 13 pan. I forgot about the chocolate chips on the top and mixed the entire amount into the batter. I baked for 24 mins and they came out soooooo soft and gooey. I cant wait until they’re cool to eat them. My son is going to be absolutely thrilled because there are no crusty edges on these. I am going to make them again. Thanks for a yummy recipe.
Emily says
Ok but wait… These are seriously INCREDIBLE brownies. Soooo much better than box brownies – they are truly on another level. I’ve been baking since I was a kid (I’m now 20) and my dad has NEVER been interested in anything involving chocolate; brownies, mud cakes, normal cakes, any type of dessert with chocolate. In fact, when I was making these he noticed the chocolate ingredients and told me to just chuck it out because he wouldn’t eat it. Well… a few days later I noticed him packing 3 slices for himself for work the next day. Like seriously?? That’s how good these are. Also, I included pecans which were so freaking good. Thank you for this recipe 🙂
Jannie says
I use 7X7 inche pan to bake the brownie for 23 minute and the problem is the brownie came out without cracking top.What should I do to fix this…Please give me a suggestion 🙂 Thanks
(But,the brownie does have a good taste)
Amy says
When taking it out of the oven slam it down on the table a few times and sometimes you find that it helps to make the top all cracked
valentin paduraru says
Hi Amy!
Apart from the oven set at 175 C, should i set the heat up, down, ventilation? Does it matter? I have a 13-9 inch glass and it’s my third time and the second time it-s not well done just and only in the middle. Thank you!
Jay Gilbert says
I baked mine for 90 minutes at 350F in a glass 9×13 pan and they came out nice and crunchy on top and the edges, but still gooey and fudgy in the middle and bottom. If you like some crunch on the top part of your brownies, this is the way to do it.
Humaira Farooq says
Hi, if I want to use milk chocolate instead of dark or semi sweet then what should be the quantities of sugar? And i can still use unsweetened cocoa powder with it?
Saarroh says
Hi I just wanted to know if I can use white sugar instead of brown or will that change the taste of the brownie
Karina says
You can use all white sugar but it will effect the texture of the brownie.
Brenda says
Oh my goodness this was exactly what I was looking for a non cake like brownie super fudgy and chewy and really yummy. I just added one cup of organic granulated sugar instead of 1 and 1/4 c and I used Trader Joes brand unsweetened cocoa powder. I used the 9x 13 pan and with the double batch recipe at 350 it took 45 to 47 min to bake last night. And today they are even better if that is even possible. Thank you do much for sharing I will never need to buy a box mix ever again! Perfect recipe!!
Salma says
Helloo,
I love your recipe, made itin many time and its alwaaays so tasty.
I wonder if we can substitute the butter with the peanut butter ? Could you please tell me.
Thank you from Morocco
Kim says
Hi, I have left over chocolate freckles and M & M’s from Christmas which I was hoping to add in to your recipe. Can I just add those in or do I have to adjust the chocolate in the recipe? I know you listed extra add in’s so I’m hoping I can add these and it won’t ruin the recipe. Thanks so much.
Karina says
Hi Kim,
Absolutely! That should be fine!
Romi says
They look so delicious! But there’s no “light brown sugar” in Switzerland. What can I do? Can I just leave it out? Would it affect its consistency too much? Can I replace it? Honestly I’d even be happy if I could use less sugar here.
I just really want to try them!
Karina says
Hi Romi,
You’re welcome to leave sugar out, however the texture may not be as fudgey. Dark brown sugar will work too!
Barbie says
2 tablespoons of molasses to a cup of white sugar makes brown sugar if your interested
Lacie Suykerbuyk says
1 cup of light brown sugar = 1/3 cup white sugar & 2/3 cup dark brown sugar.
If you substitute only white sugar it affects the texture and only dark brown sugar has a very strong molasses flavor. Hope this helps!
Kelly says
Golden brown sugar would be a great substitute for the light brown sugar
Steph says
I really like this recipe! I got trapped in a snow storm in the mountains and only had an 8 by 8 inch metal pan to bake these so I cut the recipe by 25%. The brownies were really moist and about an inch and a half thick. I baked them for about 30 minutes due to the depth of the batter and the altitude.
samantha says
Hello Karina,
My brownies have come out great every time, but i also wanted to ask if there is a reason why when i mix all the ingredients my batter is not a liquidy as in the video? my batter has been very thick and not as easy to pour as in the video?
thank you,
– Sam
Karina says
Hi Samantha,
I apologise that they didn’t turn out right for you. It’s difficult to determine what went wrong. I hope you try them again!
samantha says
My family said these have become the new holiday staple! i love them! i’ve made them in 9×13 pan and they have come out perfect.
Donnie says
WTF? Are you kidding me. It’s the second time I’ve ever baked anything in my life. They came out exactly like the pictures and taste to boot! That was pure magic. Thank you so much.
Chelsea says
Do you have to sift the dry ingredients? I don’t own a sifter. ?
Karina says
Hi Chelsea! No you don’t have to sift them if you don’t own a sifter ?
Chloe says
Hiya, just wondered if you could substitute the butter for Marg.
We have a dairy free sunflower spread as can’t have too much dairy, just wondered if this would work and how it’d turn out?
I have tried them before with butter and they are to die for thank you, I just want the heaven without the stomach ache haha x
Karina says
Hi Chloe! Both spreads should work fine! Fingers crossed to no more stomach aches!
Alvin says
Hey! Tried making these last Saturday and I put both dark and regular chocolate pieces. Measured the hell out of all the ingredients to the dot, lol. Baked them in a 9×13 pan as I can’t find any 8×12 pan unfortunately. They were in the oven for about 25mins. Oh forgot to tell you that this is the very first time I tried baking so I didnt really know what I was doing and what to expect. For fear of mutilating the brownies, I let them cool overnight before cutting them. Gave them to friends and these were an instant hit! I’ll bake another batch this Saturday for a Christmas party! Thank you for releasing the baker in me 🙂
Karina says
Yes! Alvin that’s so great thank you for sharing your feedback! I’M SO HAPPY THEY TURNED OUT FOR YOU! Not bad for your first time baking ;_
Louise Rodgers says
There is no such pan as an 8×12” SQUARE pan that would be rectangular?!! I used an 8×8 SQUARE pan and it was perfect
Liz says
I brought these brownies to work last week and it was an absolute hit! People kept coming back for more and telling me it was the best fudgy brownies they’d ever had. Thanks very much for this recipe, definitely one to keep handy 🙂
Karina says
That’s so wonderful Liz! Thank you for sharing your feedback!
Leanne says
Hi, I was wondering if you can use different oils rather than vegetable, if so which ones please?
Karina says
Hello Leanne,
You are welcome to try to use olive oil or canola oil. It will just alter the taste. Please let me know if you try it out and what it tastes like. Thanks for following along!
Toni says
Follow up to prior comment: in my prior comment I said that I cook the brownies for 22 minutes (9x 13″ pan). I should clarify that usually that is about how long I cook them. Just now I made another batch and, perhaps because I added more than 7 oz chocolate chips/chunks, they needed 24-25 minutes to be just barely cooked. Usually 22-23 minutes works.
As always, they turned out delicious!
Karina says
Toni!
Thanks for the comment. I am so glad that you like them. Thanks for following along with me! xo
Sandra McCoy says
Just have to say these are the best brownies I’ve ever made! Followed recipe exactly and can’t imagine ever making another recipe again.
Toni says
These are amazing! I cut the granulated sugar by 3/4 cup and the brownies are still really sweet but not overly so. I tend to cut sugar down in most baked goods recipes to my family’s taste. I bake the brownies in a 9×13″ pan for 22 minutes and they are amazingly fudgy! It is really important to use high quality cocoa powder and chocolate pieces (though even good quality chocolate chips work). I have played with some natural brands of cocoa powder and Ghirardelli cocoa powder and these turn out superb! I cannot tell you how many times I have made this recipe–it is easy and delicious! I’ve made these for many people who go crazy over them. I have a couple of family members with Celiac’s disease so I’ve made gluten-free versions using rice flour–still delicious, though the texture is slightly different. The next time I do gluten-free version I plan to use half almond, half coconut flour (though I wonder if the oils in these flours will affect the texture . . . perhaps I will leave out the vegetable oil and see how they turn out).
Thank you for sharing such a wonderful recipe!
Beth Bennett says
Hi. In my experience, coconut flour soaks up any moisture. I wouldn’t use it, I don’t think. There is an almond flour blend called Mama’s. It is quite wonderful, and you can use it cup for cup like regular flour. I don’t remember what all is in it, but I bake for my granddaughters using it for almost everything. It doesn’t taste over-almondy, either.
Beth
Amy C says
Do you recommend dutch proccessed cocoa powder or natural for this recipe?
Karina says
Hello Amy!
Either option is great. It really depends on what option that you prefer the taste of. Thanks for the question and for following along with me! xo
Fatma says
I’m very curious, what type of cocoa powder should I use? Natural or Dutch processed? I want a really great brownie and I have Hershey’s naturally processed but if there’s a better type and brand that out there, please let me know!
Karina says
Hello Fatma!
I generally use Hershey’s Brand cocoa. There are definitely other cocoa options out there and can they can change the taste. It really boils down to personal preference. Thanks for the comment and for following along. It was great to hear from you! xo
Johanna says
These were delicious! I used hershey special dark cocoa powder which worked out great. Thanks for the recipe!
Jared says
When you bake these brownies, are you using the convection setting? I, being a baker myself, debated on using it.
So I went with my gut and baked non-convection. Using a 8×12 like you suggested, it took me 30 mins to bake due to the altitude. I also baked at the middle rack as we just moved to our home and I’m still unsure of the perfect level to cook and timing due to humidity and altitude.
These Are amazing!!! I also mixed milk and dark chocolate and dolloped with home made caramel that I made the other day.
Thank you!
Amber says
I’ve been baking brownies for a while but was looking for a knockout recipe and now I’ve found it! These are the best brownies I’ve ever made, so chocolatey and fudgy and so easy to make! Thank you soooo much!
Anne Tan says
Baked this last weekend. I reduce the white sugar to abt 180g and brown sugar to abt 150g. Chocolate I used 85% dark and cocoa powder I used Valrhona. I topped with almond and walnuts. Gosh! the taste was heaven and at the same time sinful. This will be my brownie recipe to keep. Everyone loves it. However, I did not get the flaky top. This is the only thing they upsets me a bit. Thanks for your awsome recipe.
Karina says
Oh bummer on the flaky top. I apologize it was not perfect for you! I hope that you try them again soon! Thanks for following along with me! XO
Maria says
These were the best brownies I’ve baked.
I had everyone asking if they were store bought.
I added Caramilk pieces through out as well.
Can’t wait to make them again!
Danielle says
Love, love , love this recipe. From Quebec Canada
Nicole says
Thanksgiving Dinner: These are the best BEST brownies!! I have tried many “gooey” or “fudgy” brownie recipes, and these are by far my family’s favorite. I made these for Thanksgiving dinner tonight. I made these lovelies in addition to the pumpkin and apple pies, connolis and an assorted berry salad. I made two batches of brownies (I was hoping to have a batch leftover given all of the other desserts we were serving, so that our family could enjoy some brownies for rest of the week). I baked the brownies in the morning, let them cool and set. I put them on the table after placing all of the other desserts on the table, I placed them down and realized I forgot some extra napkins in the kitchen, so I left the room to get them. I soon returned to the table, and four brownies were already gone. After a few of the men got a taste of the brownies, they must have sent out an all-points bulletin on these brownies, because all of the guys (even those that will not easily disengage from a football game) were grabbing for a brownie. Not even five minutes had past, and the first batch of brownies were gone. One of the guests asked if there were any brownies left, so I (begrudgingly- because the second batch was supposed to be my stash batch) placed the second batch of brownies on the table. The second batch seemed to go even faster than the first. After the last of the brownies was devoured, the guests seemed less interested in the array of other desserts. I am now left with more pie than I know what to do with, and no brownies for me (I didn’t even get to try one). I received a few after-dinner text messages from guests that got home and were still thinking of these delicious brownies. Now, knowing the reaction these brownies had on our family and friends, I will forgo serving the other desserts and focus on making 3-4 batches of these brownies, since they were the star of the dinner this evening. Maybe I can forgo making turkey next Thanksgiving and just make these brownies?? 🙂
I followed your recipe exactly as mentioned however, here are a few ingredient and instruction specifications that I made to the recipe:
I used Kerrigold Unsalted butter, Ghirardelli Dark Chocolate Dutch Ground Cocoa, canola oil, and Endangered Species Supreme Dark Chocolate 72%. I also used cold eggs as opposed to room temperature eggs (as this makes the brownies more fudgy). When mixing the wet ingredients, I added one egg at a time, mixed thoroughly before adding the next egg. I baked the brownies in total 33 minutes at 350 degrees. The brownies were too gooey at 25 minutes, so I baked them until 30, checked them and then finally pulled them out at 33 minutes. I let them thoroughly cool (2-3 hours) before cutting them.
Thank you for a delicious recipe- it is now my go-to brownie recipe!
Charlotte says
I love this recipe. My daughter helped with it since it was for her volleyball team senior night. She didn’t want chocolate chunks, so instead, we melted the chunks and poured it in the batter. Sooooo good!!!
Karina says
That is a great idea and so awesome that she helped with it all! Way to go! XO
Carolyn Bankier says
hi can this be frozen after its cooked? thank you for sharing
Karina says
They can be but they will not taste as good as fresh made. Thanks for making one of my recipes! Let me know how you like them! XO
Carl says
Hi Katrina,
Thanks so much for this recipe. This will be THE brownie recipe in my arsenal!
The only issue I had was no crackly top (which only slightly depressed me, because the taste and texture were p e r f e c t …) I went 24 mins to get them to set on the top shelf of my gas oven. Any idea what could be preventing my crack brownies from crackling?
Beth says
Brownies came out a bit chewy but was not too bad. Looked nothing like the photo, didn’t cook thoroughly in my oven.
Pat says
I would like to try this with more oil than butter, maybe even olive oil. Don’t lick the bowl with raw eggs?
Phil says
I made these brownies this morning and love them. However, my final mixture is much thicker than what I see in the video. It’s not fluid-like at all. I’m not over folding and all of the measurements are correct. What am I doing wrong?
Karina says
You are great! It could be a number of things. You may have altitude change or something in your batter is just a little different of an ingredient than mine. They will turn out great! XO
Antonia says
I made these brownies last night and they were absolutely delicious! I was craving fudgey and indulgent brownies and these certainly fit the bill. I cooked mine in a larger tin so it took 40 mins and I found that it could’ve used a bit less sugar but definitely the best home made brownies I’ve ever made! I decided to use a whole big bar of chocolate and broke some pieces small and other bits left big and it’s perfectly gooey for these brownies, would recommend that! I went to have another little bite today and they’re still incredibly moist and delicious. I’ll definitely be coming back to this receipe next time I want another chocolate fix!
kwiklip says
Yummy, thanks for the share! I was hard-pressed to keep my husband and son out of these long enough for them to set. Fantastic with a swirl of redi-whip on top. I will definitely be marking them again.
Heather says
Amazing recipe! I used a mix of milk chocolate chunks and dark chocolate chunks, and I used dark chocolate baking powder. They came out perfect in an 8×8 pan as well. Like you, I prefer thicker brownies. I am going to make large batches for Christmas this year. Have you tried to make them thicker in a 13×9 pan? I think doubling the recipe would be too much batter for a 13×9. Maybe 1.5 times the recipe? Have you ever attempted this?
Karina says
I have not doubled the batter but I am sure it can be done. Let me know how it turns out for you! XO
Rory says
I am confused by the measurements…You say 1 cup of flour but then in parenthesis it says 3.5 oz….isn’t a cup= 8ozs?! So is it a cup of flour that this recipe calls for or 3.5 oz of flour?
Karina says
Hi Rory. If you weigh 1 cup of flour, it is indeed 3.5 ounces. Feel free to weigh yours and report back.
Diana says
Hey Rory-
8 oz = 1 cup in liquid form. This can also vary though as some liquids are more dense, but it generally applies. Because flour is a dry powdery substance it is much much lighter than liquid, hence the difference in weight. I hope this clears things up for future baking, as I can imagine that being frustrating! Happy baking!!
Kate says
A cup is eight “liquid” ounces; volume not weight. Hope that helps.
tejina says
Hi..thank you for such a wonderful recipe ..my second attempt and guests loved it..they were going awwww about it.. couldn’t have got a better one than this..
Tasneem Motala says
I just made these today.. I added pecan and dark chocolate chips on top (inside was diarymilk). This has got to be the best brownies I have ever had…and Iv had more than my fair share! Thanks so much. So easy… So fudgy on the inside and crunchy on the outside.. Perfection. Chocolate love from South Africa
Karina says
That sounds delicious! Thank you for sharing and following along with me! XO
Priscila Ponce Castañeda says
Hello Karina, I love these brownies. I have already done them several times with measurements in cups. But I have just my balance and I did with the measures in grams and didn’t go as well as before.
Do you measure recipes in grams? And if it’s in cups, how many ml is the cup?
Thank you very much ☺
Karina says
I like to use the conversion chart through google. You can type in any ingredient amount and what measurement you are converting to. Hope that helps! XO
Joey says
Hi, I am Joey and I am 7 years old. My family voted and these brownies got 4.8 stars. We put whipped cream and ice cream on them.
kokolaka says
Im going to do these now wish me good luck!
Dhwani says
Hey!
I want to know that I have 6”×6” inch square baking pan….for this how much time will be required to bake brownies and how much batter I should fill in pan…I mean thickness of the batter to get perfect brownies.
Melissa says
I just made these and my tooth pick came out clean but when I cut in they were rawish in the middle. I’m going to put them back in to cook for like 7 mins. What I did taste was DELISH! Wish me luck
Shasta D. Langenbacher says
“YES. I tried them all different ways OF COURSE because it’s my job.”
Thank you for putting yourself ‘all in’ for the sake of the brownies. Can’t wait to try them!
Fres says
I did it for the 3rd time already!the best recipe ever..simple ingredient & easy to follow..i reduced the sugar quite a lot byt still came out beautiful..my oven was small so i half the mixture into 2 little 7 inch bake trays..it’s definitely a favorite among my friends (they actually ask me to start selling it but i’m just a noob in costing..hahaha)
Grace says
Hello Fres, how much did you use to bake the brownies? Wanted to try baking this but the total amount of sugar scares me. Thank you in advance! 🙂
Randa K Caswell-Deen says
I wanted to thank you for this recipe. I’m always looking for recipes that I can translate to gluten free. This recipe works great with my gluten free all purpose flour. My son even told his friends that I make the best brownies ever! Thank you so much!
Anneke says
Great recipe! I somehow managed to use the wrong measuring cup and ended up adding about a whole cup of extra sugar? added some pecan nuts to break the sweetness and they turned out pretty good still. Will definitely make it again, with the correct measurements next time.
Hannah says
Best brownie recipe I have come across! Made them yesterday, they got left at my father in laws so I had to make another batch today! They are absolutely amazing! I won’t be using any other recipe ever again!
Amber says
This recipe was easy, and the brownies were indeed very fudgy and the top was crackly as promised. HOWEVER, I wasn’t impressed with the flavor. I’m a huge fan of both dark and milk chocolate brownies, but this brownie simply didn’t knock me out with chocolate flavor. The recipe I usually use is much fudgier (uses a lot less flour) and has a better taste (again, flour ratio). I wish I’d taken the time to use my other recipe instead of taking a chance with this one 🙁
Shantay says
I made these tonight. Great brownies. This will be my go to recipe from now on.
Anese says
Yes. Yeess. Yeeesss!
As soon as I took a bite I wanted to revert to a 5 yr old child. I wanted to say, “No! These are MY brownies! I don’t wanna share!”. *stomping my feet* Of course I never acted that way as a child, not me, you can’t prove it. I digress.
I added chocolate chunks and walnuts inside and sprinkled sea salt flakes on top, after they baked. I used a brownie pan, meaning it’s similar to a muffin pan, but instead of a round shape they are square so everyone can have a corner piece. Brilliant! I also topped some squares with a variety of chocolate chips and others with a white chocolate cheesecake hazelnut spread (made by Jiffy and sold online at Walmart).
I had been having problems with a neighbor playing loud music everyday. After taking some of these peace making goodies to said neighbor, not a squeak from a mouse nor a fart from a frog can be heard.
I’m currently struggling to gain weight and this was my primary reason for seeking such a indulgent dessert. So, if I get fat from these, I’ll wear the weight proudly. Knowing I now have finally found the recipe for happiness (just kidding God). My flat butt and shrunken boobs thank you and my husband is appreciative as well.
Lastly, I accidentally left half a brownie out overnight and was really surprised to find that even though the middle of the brownie was exposed to air for 10 hours, it was still incredibly moist.
Julie says
Just stumbled across this recipe and can’t wait to try it out. But the math instructor in me can’t help but say – an 8X 12 pan is not square, it is a rectangle. ??
Poornima Ramesh says
I am a beginner baker and this recipe was so easy to follow. The results were amazing. I used mini semi-sweet chocolate chips and although it didn’t look as chocolatey, it tasted great. I love this recipe and I will use it every time I crave brownies. I paired this with some warm milk, but vanilla ice cream would be delicious as well.
Emilia says
Wow, with your recipe, for a night I turned into a “famous baker”:):):)
I made a batch for a big meeting at work and cut out the corner pieces for my husband. He said, “Mmmmmm, impressive, much better than my mom’s.”
At work people were raving and had to share your recipe with a few.
However, the 23 minute baking did not work for me – after 23 minutes it was still liquid. I had to double the time but I was checking every 5 minutes so I do not over bake it. Amazing.
Lexi Sanchez says
Look yummy, but when I pulled them out of the oven they did not have a cracked top
Suzanne Goh says
Hi Karina, I love all your recipes 🙂
I made your yummy brownies, followed every single step. It came out Super. The leftovers in the refrigerator was Super too. I used half peanuts , not chopped, love the chewy & beautiful smell of peanuts.
I gave some to my neighbor , she enjoyed them so much. But she is not a baker, she is a eater …haha
Thank you
P/S: I am also following you on Instagram now
Suzanne
Amy says
Thank you for the detailed recipe. It is surprising it is not that difficult to make after seeing the procedure and the video. Hope my husband will love it as we are all chocolate fanatics.
Kate Mietus says
Who knew a lemonade stand would be your best advertisement?! I first tasted this fantastic brownie when I stopped at a lemonade stand and bought one. The next day I just had to stop by the house again and ask for the recipe. Not only did the children’s mother give me the brownie recipe, she also told me about cafedelites.com. Since then I have tried numerous recipes from your website ~ each one delicious and cook-friendly. Thank you!
Laura says
Do you have a favorite brand you recomend for the the choc. pieces and choc chips? Milk or semisweet?
Karina says
I don’t have a huge preference for this brownies I have used a few different kinds but like to stick with semisweet.
Tatyana says
Hi, Karina! We can’t eat gluten. Do you think the recipe will be forgiving if we substitute what flour with rice one? Thanks.
Tatyana
Karina says
That should not be a problem. It sounds delicious already! XO
Diane says
You included the nutritional information with your original recipe but not with this updated version. Is the information the same for both? Both my husband and I need to watch what we eat. PS- I’m buying the ingredients today to make them over the weekend! I’m drooling over the pictures!!
Nancy says
what kind of chocolate bars is best to use? Can I use Hershey’s candy bars or does it have to be baking chocolate? I never used baking chocolate for anything.
Karina says
In my notes I go over several different options and ways of making these. I think it will answer your question best if you could read over them and see what you like best. Enjoy!!
Patti says
I doubled the recipe and cooked them in a glass 11×15 for 45 minutes. They were thick , fudgey and wonderful! I also used Bob’s Red Mill gluten free flour as one of my daughters has a gluten allergy. I love the chocolate buttery taste! This is my new brownie recipe . Thank you!
Sam says
Would storing the mix over night in the fridge affect baking the next morning?
Karina says
You can try that. I haven’t tried it that way yet. Let me know how it turns out! Enjoy!
Fer says
Best brownies ever, thanks so much!
Added chopped walnuts….hard to describe it in words…
Sana says
hey, I plan to make these tonight hopefully because omg they look delicious and I have ZERO control over my sweet tooth and cravings!!!! I have a few concerns, my pan size is 8×8 so how long do I bake it for? I was planning to make half a batch. also, I’m concerned about 2 cups of sugar, I hope that doesn’t make them too sweet. Can I alter that?
Karina says
Yes, alter away;)! I wouldn’t stray too much from the recipe though if you want them to be just right. I have tried and tested these multiple times and have found the best recipe here. Read through all my footnotes before the recipe to get a better idea of what you are looking for and wanting. Thanks so much for following along with me!
Rene says
I made these yesterday They are very good. I did leave out 1/4 c of the sugar since 2 cups is a lot. I will make again. Thanks!
Bram Putteneers says
Thank you for your reply but I was wondering about a 13×18 sheet pan for a batch that is much larger
(about 2,5 times your preferred size in this recipe: 12×8= 96 square inches and 13×18= 234 square inches. 234:96= 2,43)
It would be really helpful to know the core temperature to not waste a whole lot of ingredients
trying to adapt the recipe to a larger scale.
Thank you very much in advance
Karina says
I haven’t tried it that big yet and I would agree, you do not want to waste it. You can always double the ingredients and do two batches if that helps to make sure they are perfect.
Bram Putteneers says
Hello,
would it be possible to make your recipe in a sheetpan of 13x18inch making the batter times 2,5?
Would you be able to give me the temperature of the middle of your pan using a prober thermometer,
when you take your brownies out of the oven? That way I could determine the baking time.
Thank you very much in advance.
Karina says
A 9×13-inch pan resulted in thinner brownies (about 3/4 of an inch) and even consistency throughout. Baked for around 18 minutes. Perfect texture but I prefer slightly thicker slices.
Audrey says
Thank you so much for putting this recipe out there. I followed your first recipe just to see how they would come out and they were a hit with my family so I decided to challenge myself and try this recipe. I have never been more satisfied with baking! I followed your tips and tricks and they turned out beautifully. I even shared a photo with friends and they all want to try them even without tasting them because they looks so delicious! So thank you for the recipe. I’ll be baking these for many years to come.
Murat says
Hello dear Karina
thank you for such a user friendly website and great recipes. I want to substitute flour for gluten sensitivity for your brownie recipe. Is there any flour blend you suggest. I write from Turkey so we have no usa brands gluten flours here . I want to make my own gluten free blend.
Best Regards
Murat
Karina says
Hi Murat,
Any flour blend is great that is good for you and your body. I hope that you can find a great flour that works best for you! Thanks so much for following along with me! Enjoy!
Olena says
I tried so many different brownie recipes. This is the best! Not too sweet, fudgy and moist. This will be my favorite one from now on.
Karina says
That is great to hear! I am so glad that you loved it! Thank you so much for sharing and following along with me!
Indira Mora says
I just made this recipe and loved it! Got the crisp crackly top and fudgy yummy inside. I also added some chopped walnuts for a crunch. My boyfriend is waiting for them to cool off completely to try them. I hope he finds these brownies as good as I did.
Karina says
MMM! That sounds delicious! I always love nuts in my meals for that crunchy flavor! Thank you for sharing and following along with me!
Alison says
Oh. My. Gosh.
Is it possible that I have discovered the most PERFECT brownie recipe in the world?! Yes. Yes I have.
I did have to alter the recipe, however, to accommodate my lack of ingredients.
Being out of white sugar, I substituted brown. It worked surprisingly well, but I did not achieve that gorgeous crinkly top.
I was short a little on my butter as well, and substituted extra oil. The result was a goey brownie, but not as chewy/fudge as I expected. (Or maybe my definition of fudgy is entirely incorrect!)
I was also out of chocolate chunks and chips. (The horror!)
Despite these little changes, these brownies are the BEST . The whole tray, a 9 by 13, has been devoured by my family! I absolutely can’t wait to make them again with all of the proper ingredients!
Thank you so much for this recipe!
Karina says
LOL! Too funny! I am so glad that you enjoyed it and loved it all! Thank you so much for sharing and following along with me!
Ahsan Zahid says
I have a question about cup size. My understanding is that one cup is equal to 8 ounces, but it states one cup (3.5 ounces) in the ingredients list. I’m assuming the recipe calls for a full eight ounces of flour and cocoa powder, right? Thanks so much.
Karina says
Yes, you are correct! I apologize for the confusion! Enjoy!
Joel says
I slightly altered the recipe and it still came out just like it did in the pictures. Also I did it in a 11×7 inch pan which I thought would make them too thin because I only did 8 servings when the suggestion is 16 but they still came out perfect. This shows it is a good recipe as you don’t have to follow it exactly
Mary says
I’m going to make these tomorrow but for a wedding so they want bite sized. If I bake them in a mini muffin tin how long should I bake them?
Karina says
I would try them around 12 to 15 minutes, checking them that you don’t over cook them. Hope that helps! Enjoy and have a fun wedding!
Brynhildr says
The. Best. Brownies. Ever! Thank you for such a detailed and well-writen recipe. I just can’t believe you can make something so delicious THAT easily…feels like you just gave me some kind of a cheat code 🙂
Deepthi says
Can i bake it in 8” round pan and how much time it takes to bake… I tried once and it turned out li’ll cakey and it didn’t get the crackled top…
Karina says
I have never made it in an 8″ round pan. I will have to do some testing to see what is best for this recipe. Let me know if you figure it out too!!
Jessica says
These. Brownies. Are. Ahhhhmazing! Thank you!
Jessica Byres says
Dear God. I spent about 10 minutes looking for where I type a rating, but the people who are debating whether or not to make these should hear this. I wish the rating scale went higher than 5 stars. I’ve never, in my life, had something as good as this. I don’t think I’ll ever eat a box mix brownie again. My brownies are currently in the oven, and my whole house smells like heaven. I’m typing this review with one hand and eating spare batter with the other. These will destroy anyone’s diet. Thank you for the best brownie recipe I’ve ever found. I’m willing to bet these won’t last the night once my family finds them.
Ashlie Neevel says
What cocoa powder and brand of chocolate for the chocolate chunks did you use? Do I need Dutch Process Cocoa Powder or can I use Hershey’s?
Ana says
Hi karina…
I am about to bake these goodies in few hours…i have an electric oven which has heating on top & botton. Now since you have mentioned to keep it on the top rack… do i only put the bottom heater on? Please can you advice.
Karina says
Hi Ana. Yes that would be the best way to bake them. Please let me know how you go.
Tayler says
Where do i get the actual recipe? I dont see it.
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
deb in sc says
Thank you SO MUCH for taking brownies as seriously as I do…..your detailed baking instructions were wonderful. I finally got around to making these yesterday and they were incredibly easy and AWESOME!!! This is now my #1 brownie recipe….and one bowl too…I can hardly believe it :~).0025
Karina says
Best Comment!! Thank you so much! I am a brownies snob and watch all my calories, so they have to be right on and perfect! Thank you so much for following along with me and sharing! XO
Megan Jeffrey says
I made these tonight and I didn’t get the crackle top. 🙁 Any idea on what I did wrong?
doreen says
I have been searching for the ultimate brownie recipe and have made sooo many brownies in the process. I stumbled across your recipe and made it in the 8×12 pan and cooked it for 25 minutes. THERE ARE NO WORDS!!!!! The smell, the taste, the fudgy chewy goodness… My search has finally ended and the absolute best part, besides the pure brownie perfection, is the calories! Thank you so much for taking the time to test so many recipes and for sharing this jewel.
Geraldine says
Hi! Karina. I followed your recipe to the tee and boy it came out well and delicious. I baked in 7×11 tray for 40minutes. It looked a bit dry the next but I love them warm so I put my slice in microwave for 20sec.and the chocolate melts out of the brownie…. Yummmmmhttps://media.giphy.com/media/Xi2UAW7kTQvHa/giphy.gif. Thank you so much for sharing. I will certainly will be making more of it soon.
Karina says
That is great to hear! Thank you so much! I am so glad that it turned out so well! Thanks so much for following along with me and sharing!
Sabrina says
Just made these. My husband and I will love you forever. I was a bit alarmed by the portions but man, I’m sorry for doubting you. Best brownies I have ever made and I have made manyyyyyy in my years.
Lyn says
Hi… I’ve been looking for a good brownie recipe and I would love to try this. I want to know the brand of cocoa powder you used. I never had the glossy crunchy top with the recipes I tried so I hope this one works ? Thanks
Lu-Zahn says
Hello! I love these brownies and have to make a double batch.. So I was wondering, instead of using 4 eggs, is it possible that I use some baking powder and baking soda and just add maybe 2 extra large or 3 large eggs? Also with the sugar, will it affect the recipe if I use a cup and a half instead of 2 cups of sugar?
Karina says
That all sounds great! I like your changes. With any changes, especially with those, you are looking at texture and consistency will change. It may taste a little different too. I like the ideas though and think it will all work out. Let me know what you think and how it works out! Thanks for sharing your changes!
Cam says
Super easy to make and perfect consistancy for a brownie. I used a 9×9 inch pan and convection oven. Timing was about 32 minutes . Now the trick is to not eat them all before someone else gets to try them.
Nikole says
I just made these brownies and they were soooooo perfect. Moist, soft, and full of chocolate.
This recipe’s definitely a keeper. Thank you for sharing this recipe, Karina!
Karina says
You are totally welcome! I am so glad that you enjoyed them and liked them. Thank you so much for sharing!
enriko says
after read and watched everything on the internet for how to make the best fudgy brownies, i believe yours is the best one. will try this recipe soon enough. but i have a bit question in mind. what if i dont use the vanilla extract? will that affect the texture? and what if i use vanilla essence instead of the extract? thank you.
Karina says
AWE! Thank you! That is so nice of you! I am so glad that you are going to make them. The texture won’t change too much. That sounds like a great idea! Thank you so much for sharing and following along with me!
kemala hayati says
can i use. compound chocolate? or must use couverture chocolate?
Karina says
Either chocolate is great! You are welcome to make my recipes into your own. They will taste great! Let me know how they turn out!
Casey Meyer says
I’m about to try to make these in an 8 x 8…any suggestions on time and temperature?
Hayley says
Hi,
I have a fan oven, what temp would i put these in at?
Thanks
Karina says
I have read with a fan oven you will want to alter the temperature by 20* C in order to accommodate a fan oven. Hope that helps! Good luck with these brownies!!
Jenn O'Connor says
Easy to throw together and AMAZING taste. I followed the recipe with one small alteration. Instead of 1 Tbsp of vanilla I did 2 tsp vanilla and 1 tsp almond extract. Husband loves them and does not want to have any for the munchkin to try after school. Guess I had better hide them.
Marcelle Lowder says
I made these yesterday and they are, without a doubt, the very best brownies I have ever tasted. I followed your directions exactly and they are perfect. Thank you for the detail you provided. I’m going to subscribe to your blog and look forward to more delicious recipes.
Karina says
AWE!! That is great to hear! Thank you so much for your love and support on my blog and following along with me!
Rida says
Can we use just oil instead of butter in this recipe?
Karina says
Sure! That will work too. It will change the texture of the brownies but they will still taste great!
Kandi says
I have made these 3 times now. Love the taste. I have a gas oven and every time I bake for 40-45 mins. Still come out moist and delicious.
Penny says
These are the BEST brownies I’ve ever made! I made them for my son and his friends, and they LOVES them! Even came back for seconds! I made a few adjustments based on ingredients I had on hand and will keep these changes, as they were such a hit! I used dark cocoa and white chocolate pieces. Fantastic!!
Karina says
That is great to hear! I am so glad that you enjoyed them and made them your own! Thanks so much for sharing and following along with me!
Eva says
Are the chocolate chips dark chocolate or milk chocolate?
Karina says
I threw in over 1 cup of chocolate chunks IN AND ON these (I used 45% cocoa chocolate). Either dark or milk is great too!
Natalie says
I live in South Africa and we don’t have all purpose flour. I have tried these brownies before and they are delicious but I didn’t get the perfect result.
What could I use as a substitute?
Karina says
I am not sure what other flour you have but you can substitute any plain flour for that if that helps. Thanks for following along with me!
Auz says
Loved them!
Random Person says
Im making this for someones birthday and they just came out the oven. i did exactly what you said and they look amazing w/ cracked top! cant wait to try them! thanks so much!!!
Karina says
YAY! So glad to hear! Thanks for choosing one of my recipes and following along with me!
Amanda says
So good!! My second batch is in the oven right now (this time I added shredded coconut and butterscotch chips instead of chocolate ones).
My first attempt I think were underdone but i just put them in the fridge overnight and then they were solid at room temp after.
I think my pan is 8×12 (looks like a mini standard cake pan? I should measure!) and the cooked brownies barely stayed within the pan haha! I trusted that without a learner I was fine, and indeed, I did not have overflow.
Anyways. These brownies are amazing and we can’t wait to eat this second pan! Thanks for sharing!
Bruce says
Bummer. After all the admonishments to not over bake I think I under baked – by a lot. Did 20 minutes in 9×13 (yes, measured) and I know my oven temp as I use a thermometer.
Karina says
OH bummer! You can always put them in a few more minutes to get the perfect brownie you enjoy! Hope they tasted good for you! Thanks for following along with me!
Matt says
Hi Karina! I made these for the first time tonight and they came out tasting amazing. The only issue was that the base, especially in the centre was not done enough to hold, so it collapsed when you tried to hold it. I cooked them at 175 in an electric oven (no fan used) for 30 mins. Would you leave in longer or use the fan on the oven? I’m in England, so no gas oven. Many thanks, Matt.
Beth says
Someone may have commented about this but I didn’t read every comment. I did read some though and it sounds like you use a convection oven? If so, it would be really helpful to mention that in the recipe itself. I have a regular, electric oven and had to bake these brownies for much longer, almost 20 minutes longer, just to get them to the set stage. I know every oven is different but it’s my understanding that convection ovens bake much faster than conventional. The brownies were very fudgy and delicious. Everyone who tasted them loved them! This is my new favorite brownie recipe.
Rachel says
Do you think I could substitute vegetable oil for olive oil?
Karina says
Yes, of course! It may alter the taste but olive oil will give it a good taste of flavor. Thanks for following along with me!
Laura says
Best Brownie recipe I’ve ever come across! Will definitely make these again 🙂 Thank you
Jarit says
Made these this week in 9 x 13 Pyrex, multiplied the ingredients by 1.25 and cooked for close to 40 minutes. Came out amazing! Will be making them again, no more box.
Pamela Quartero says
I don’t know what happened but mine turned out very oily! Love the flavor, though! I will try these again maybe using less butter or more flour.
Karina says
OH bummer! I am so sorry they didn’t turn out perfectly! I am so glad you liked it anyways and are going to try it again! Thanks for following along with me!
Kayli says
Holy moly- these are amazing! I think these are the best brownies I’ve had/ made. Very moist and fudgy. I added chocolate chips which made it even more fudge. Love this!
Jess loh says
Hi there, I can’t wait to try this recipe! I am a little hesitant on using 4 eggs though. Won’t that end up in a Cakey texture? Can I reduce to 3 eggs or is 4 the way to go?
Thanks!
Karina says
You are welcome to reduce the egg amount to your satisfaction. I love the cakey texture and the gooeyness of these brownies! Let me know how yours turns out!
Crab Dynasty says
I think we could easily make this gluten free dairy free with a flour substitution and with dark chocolate
Laurie says
just took them out of the oven….no crackly top? any suggestions for next time? I followed this recipe to a T!
Kasey says
Hi! Mine are cooling now and I cannot wait to try them! Just curious, I did not get the beautiful cracked top, any suggestions why not? Thank you!
Karina says
I am not sure why you didn’t get the cracked top! I am so sorry, that is the fun part;)! I hope they still tastes delicious for you! I am in love with these brownies!
Karen Knase says
Are you kidding me with these brownies? I will NEVER use another recipe again! Followed your directions exactly and these are heavenly!
Karina says
AWE!! That is the BEST comment ever! Thanks so much for sharing and I am so glad that you will only use this recipe;)! Thanks so much for following along with me!
Kina says
The brownies Carmen out perfect!!! Perfectly rich and perfectly chewy!
Lyn says
I have tried this several times already and it always turned out perfect! Very fudgy and chocolatey! That crackly top was beautiful. If only I can post the picture here. Really had to kept an eye on the baking time though ’cause I have a differrent oven. Thank you so much for this recipe. Everyone who tried the brownies i baked, loved it. Thank you!
Natalie says
These brownies look like a piece of heaven! ♥
Vedashree says
I love love love the recipe. My brownie was just perfect but i think i overbaked it a lil. It is a bit dry. But the test and texture is just amazing! Never thought i would make such a perfect brownie at home! Thank you sooo much! Love!
Lyd says
Oh i have to comment here cuz i tried to make it yesterday and it turned out sooo good! I used an 8×8″ pan for 28mins and i think i shouldve added more baking time but it turned out sooo delicious still! This is the best homemade fudgiest brownies ever !!! I dont think there is any better recipe than this, thank youuuuuu!!
Monica Pereira says
do you use any type of chocolate? what kind should I buy? (regular, semisweet, etc)
Karina says
I used an extra 1 cup of chocolate chunks IN AND ON these (I used 45% cocoa chocolate). If you do not want to add the chocolate chunks I used semisweet chopped up chocolate or large chocolate chips. Hope that helps! It does make all the difference! Thanks so much for following along with me!
Elizabeth says
Mine didnt turn out with the perfect top layer you decribe. Looked like a cake????
Karina says
OH no! I am sorry! I hope it still tasted delicious! Cake is still good;)!!
Kristy says
I made them last night with Namaste Gluten Free flour. They were amazing!! For cocoa powder I used 1/3 cup Hershey Dark Chocolate Ana 2/3 cup Hershey Unsweetened Milk chocolate. I had to bake them for 30 minuets in an 8×11 pan, but they were definitely fudgy perfection! Great and easy recipe.
Karina says
That is awesome! I am so glad that you liked it and you were able to make them your own! YAY!! I love all the great changes! Thanks for sharing and choosing one of my recipes!
Adam says
I used the 1/2 cup butter 1/2 cup apple sauce variation with dark chocolate chips Omg sooo good!!!
Karina says
MMM! That sound delicious! I love that! Thank you so much for sharing with me! I am so glad that you made it your own!
melissa says
any recommendations on an 8×12 baking pan? I can’t seem to find one….
Karina says
An 8×12-inch pan yielded the perfect brownies and MY personal favorite (just over 1-inch thick), baked for just under 25 minutes and resulted in just the right thickness and consistency, while still ooey, gooey and chewy! Enjoy your brownies!
Nicole says
Please, I could use some guidance here. Two attempts with this brownie recipe so far. 30 min in the oven and 20 min cool down; liquid consistency in the middle and bottom. Had to preheat again and it took 15 more min in the oven. My gas oven is not old so I’m sure 350F is being achieved. I am using an 8 by 12 glass pan and Nestle chocolate chips instead of chocolate chunks. Do you have any ideas that could give me these stellar results I read about?
Thank you. Oh and is it necessary to use both cooking spray and parchment paper?
Karina says
HMMM!! I am not sure why it is not working for you! I have a gas oven as well and it bakes to the perfect temperature. I apologize for the heartache. I love these brownies and would only want you to have the best of them too. I like to use both cooking spray and parchment paper but that is just a preference.
Savannah says
I’ve never used the same brownie recipe twice, but I swear I think I might have finally found one. The chocolate chunks in this was really what did it for me – they make everything more gooey, though I did take out one egg to make it a little less cakey. These are fantastic, thanks for making a brownie recipe I can finally stick to!
Natasha says
Hi, will it change anything if I reduce the amount of sugar to about 200 g total? Thanks! Btw, I’m so looking forward to make them!
Karina says
It will change the consistency and the taste but it will still be great! Enjoy your brownies!!
Brenda in NJ says
Made these tonight recipe as written in an 8×12 pan. Delicious!! Loved the technique with the parchment paper as all brownies were good from the edge and center plus incredibly easy to cut and serve. Mine cooked 31 minutes on the middle rack then cooled in and out of the pan exactly as suggested. Seriously, these brownies are excellent, fudgy and chocolatey goodness. Thanks for the recipe and the tips!
nina says
Hi! I cant wait to try this! May I ask what brand of cocoa powder you used here?
Karina says
Hi Nina! I used half Hershey’s unsweetened cocoa powder and half Dutch-processed cocoa powder.
chipmmunk says
Also, for those looking for egg substitutes, although I used eggs in this recipe, for making egg-less cakes and cookies, I substituted 1 TBS custard powder for each egg. But sometimes you need to add some more milk or liquid to compensate for the dryness.
chipmmunk says
Best brownies ever! I always tend to end up with cakey brownies, but these were perfect and fudgy goodness! The tip to bake just until the middle stops jiggling was spot on. I baked them in an 8″ square pyrex dish (30 min), plus two 3″ ramekins (25 min).
I didn’t have brown sugar, so used 1 C white, and 1 C icing sugar, along with dark chocolate chips.
For those interested in lowering the fat, I successfully subbed 1/2 cup of the butter with applesauce. No one can tell they were semi-healthy.
Thank you so much for posting!
Brandi Day says
I love how you give us directions for storing these as if that would ever happen. That’s so cute.
Sharon says
Hi Karina
I have fan only oven can you tell me what time and temperature use use and also you say you use the top shelf as middle cooks too quick, I always thought that the top shelf in an oven is the hottest.
Ive just bought the 8×12 pan so can’t wait to bake these x
Karina says
Hi Sharon! It really varies! My oven is fan forced and it’s hotter and burns our baked goods on the middle shelf for some reason, which is really unusual. If yours is hottest on the top shelf, bake yours on the middle shelf. I hope that helps!
Alex says
HI Karina! Quick question, would the brownies still be fudge-like without the chopped chocolate/chocolate chips?
Karina says
Hi Alex! Yes they will be!
Chelsey says
I sadly, very sadly, had to use whole wheat flour for this recipe….THEY WERE STILL AMAZING. DON’T listen to the bad reviews. This recipe is fantastic and I have tried many.
Karina says
Chelsey thank you so much for your feedback! I’m so happy they worked with whole wheat flour ??
Amber Cederberg says
Have you had anyone try gluten free all purpose flour and let you know the results. Brownies are my JAM but I have Celiacs. 🙁 I am tempted to try!
Ελενη Μπραμη says
2 questions:
1) i use white chocolate is it the same amount?
2) what about the part of chocolate and butter in the end? I don’t understand where i put it from the recipe description (and it is not in the video)
Ελενη Μπραμη says
Hi, i haven’t made this recipe yet but i am about to and i have made countless of gluten free brrownies! Trust me brownies are the only bake goods that are AMAZING WITH ANY FLOUR! I even used plain rice flour once!(When the gluten free mixes were not around!) Any brownie recipe i ever made was great with any gluten free flour! So i am sure this one will be amazing! Possibly the best! Just do it! And let us know!!!!!! Good Luck! 😛
Ana says
Hi,
Did you mean bottom shelf of the oven? I put mine in on the top shelf, 175C, and at 18 minutes it was burnt a lot on the top ..
Karina says
Oh no! I am so sorry! I use the top shelf but I know every oven is different. I hope that it was still edible. I am sorry about your brownies!
Sonam says
Hey…..I do not consume egg…..any egg replacer suggestions plz
Karina says
You are welcome to try applesauce or mashed bananas, tofu or yogurt is also another option. It would need to be 1/4 of a cup per egg. I am not sure how well it will hold together it may alter the brownies taste and texture just so you know! Hope you love them!
Sharon says
Hi Karina!
Thank you so much for the recipe and detailings to make it a great one. May I ask if we should the oven to force fan? Kindly advise.
Karina says
I don’t think that you would need to but you are welcome to try to see if that helps with the baking process.
Ada says
I made these last weekend and they were fabulous! I used a 9 x 13 pan because that’s all I have, but I am tempted to go buy a 8 x 12 just to get that extra thickness. These were for my 11 year old son’s birthday party and he thought they were amazing.
Karina says
That sounds great! I am so glad that you found me and these turned out so well for you! Thanks so much for sharing!
Justine says
Hello! LOVE LOVE LOVE THESE! In fact, my boyfriend —who for some INSANE reason DOESN’T LIKE CHOCOLATE D: (more for me though right? :P)— ended up eating 3/4 of the pan in ONE DAY!
We live in Budapest, Hungary and really appreciate the added gram measurements! I also have found it nearly impossible to find Brown sugar here (I’m an American so it was quite a surprise to me) ! I have been able to use regular cane sugar or unrefined turbinado or whatever “coffee sugar” is lol and I add just a little spoonful of maple syrup to get that stickiness factor in brown sugar!
However, I have a question and I’m not sure if it has been answered yet? I have a convection oven that also has regular settings, but the regular settings seem a bit off? Do you have any suggestions for using the convection/fan setting?
Much appreciated, and, love the brownies!
Karina says
That is crazy he doesn’t love chocolate! You are right though, win-win for you;)!! I would suggest using an oven temperature for your oven when cooking. That way you know what the temperature is at and that it is set and you can adjust time and everything accordingly. Hope that helps answer your questions!
Natalie Wilson says
OMG best brownies I’ve ever made. Kids devoured and hubby said they’re the best brownies he’s ever had. Thanks Karina!
Karina says
That is great to hear! I am so glad there were no left overs;)! Thanks so much for sharing!
Moriah says
These brownies are so amazing!!! I bake a lot, but I had never made brownies from scratch and I read through several recipes before trying this one. It was super easy to put together, I just used semi-sweet chocolate chips and the nestle cocoa powder and the result was divine. I baked them a little longer than called for, about 30 minutes, but i blame my oven. Once they’ve cooled completely, they’re just set enough so that you can pick up the brownie, but it melts in your mouth immediately. So perfectly dense and chocolaty, thank you so much for sharing your recipe!!
Kim says
OMG, best brownies ever!!! Made them yesterday, not one left today – instant family hit. Thank you for making me look like I can cook!!
Karina says
That is so great to hear! Thanks so much for sharing!!
Ds says
What is the best way to make these non dairy?
Margarine or oil?
If oil, which do you recommend?
Karina says
Yes, you are welcome to make these your own if that is best for you! I would recommend canola oil for these brownies. Hope that helps and you still get the same great taste and consistency!
Michele says
Is there caramel in these brownies, or are my eyes playing tricks on me? I don’t see caramel mentioned in the recipe.
Karina says
There is no caramel but that is a great idea! It is so moist and gooey it looks as though there is caramel. So So good!! You won’t be disappointed!
Cindy says
I would like to do mini brownie bites (1×1 inch) and Individual (2×2 inch). Will these work and stay fudgy? Thoughts on baking times?
Karina says
I think that would work great! You will have to lower the temperature and time on them. That sounds fun and delicious! Good luck!
Cel says
Hi! Would love to try this recipe out. You think I can bake them as brownie bites in mini cupcake pans? How long should baking time be? Thanks in advance 🙂
JulieB says
Perfect for Valentine’s Day; I made for my husband who said these are the best he’s ever had (me too!). I used regular chocolate chips and added 1 cup of mini-marshmallows. The marshmallows rose to the top and made a kind of sticky caramel that was perfect. I live at high-altitude (5000 ft) and my 8X12 pan of brownies took the estimated 23min plus 5 more on the top rack. They still seemed runny, but after cooling they were just perfectly fudgy. Thanks so much for working so hard on this!
Karina says
WOW!! That does sound like the BEST EVER!! I am so glad that you made them your own! Thanks so much for sharing!
Jason Freeman says
At first, I was skeptical to believe that these were the best brownies in the world, but after carefully reading how you prepare them and the amount of thought and passion put into it. I can certainly say that you can claim that these are indeed the best brownies. Seriously, the details on the process and how they can change so much about the outcome is mindblowing.
Karina says
Thank you! I do take pride in my recipes and the time it takes to perfect each recipe. I am glad that you can contest that these brownies are the very best;)! I do love a good brownie and delicious food. The extra time put into a recipe just brings out more flavor of love!
Julie says
I just made these. I followed the recipe exactly, but I didn’t get a crackley top. What did I do wrong?
Karina says
Oh you may not have done anything wrong. Sometimes recipes don’t always turn out perfectly. There could be several variables that make it so they are not picture perfect! Did they taste okay?! That is the most important question;)!! Sometimes just overbaking it a bit or stirring too much or not enough can alter these brownies.
Alida | Simply Delicious says
Love love LOVE this recipe.
Janet says
I really want to try these! I do not have an 8″ x 12″ pan – have looked online but can’t find that size anywhere! Can you tell me where you got yours? Thank you. I have 13″ x 9″, 11″ x 7″, 8″ x 8″ & 9″ x 9″. Which of these should I use if I can’t get the 12″ x 8″?.
Karina says
Hi Janet! I bought mine on eBay of all places. 11″x7″ is fine. I wrote up the difference of three pan sizes in the post.
Regina says
Hi! Have you tryed using all oil instead of butter?
Thanks
Karina says
Hi Regina. I’m afraid I wasn’t happy with the outcome trying just oil. There was an oily film over the top of them. You can try it if you like though. It’s up to you!
Elise says
I made these tonight and they are delicious! I had to use a 9×13 pan because I didn’t have the size you like. I checked at 18 minutes, took out at 20, but I’m thinking I should’ve left them in a bit longer. I like fudgy and moist, but I think they probably wouldn’t hold together well if I wanted to cut them and put them on a plate for a party or something like that. Taste is wonderful…they would be perfect with a scoop of vanilla ice cream.
Karina says
Elise that’s amazing news! Thank you for trying them. If you leave them to set for a couple of hours in the pan, they will be perfect to slice up and still be so incredibly fudgy. During testing I refrigerated them over night a little under baked and they were beautiful the next day to slice 🙂 I hope that helps!
Michelle says
Oh my god karina these are perfect! Followed the recipe to a T and baked mine in an 8inch pan as suggested for about 24 minutes. We can’t stop eating them. Thank you for all of the details you include in your recipes. You make life so much easier especially for illiterate bakers like me. I’ll be passing your brownie recipe along to all of my family I hope you don’t mind. We have already fallen in love with 6 of your recipes and this one is the cherry on top! Making your Piccata shrimp tonight for dinner. Can’t wait!
Karina says
Michelle I’m so happy to hear that! I hope you love the shrimp piccata tonight just as much Xx
Rene says
What a wonderful recipe! I haven’t found many that surpass box made but this one did. Thank you!
Karina says
Rene thank you! I love that and I’m so happy you tried them!
Beth says
Ok so there are so many recipes out there claiming to be the best but I get disappointed every time I try them. I’ll admit I was hesitant to try these because of that. But may god help me these are the best brownies I’ve ever baked. Your instructions are spot on and I love that you included weight measurements. My kids have claimed this recipe now as the new family dessert and have ordered I make them every weekend for them. And you were right about the smells in the kitchen! It was like a chocolate bakery in here! Highly recommend this recipe to anyone looking for the best brownies in the world. Fudgy chewy crackly and gooey just as she promised. Thanks Karina!
P.S My family loves you lol
Karina says
Beth I hear you.There are SO MANY brownie recipes and like you, I’m pretty much always disappointed in them. But these are life changing, right 😉
PPS I love them too! ?
Naataa says
Hi. Thanks for the recipe, love the directions. So precise got can’t go wrong. Also that you added the measurements in grams. Fantastic effort.
Have you tried to add a shot of espresso? It will accentuate the chocolate flavor. Or espresso powder if an espresso is not available.
Also, one of the comments asks how you very the dark color. I am in Europe and here it is easier to find Dutch processed unsweetened cocoa power, this type makes almost black brownies. I usually combine natural cocoa and Dutch processed and I get a color like yours in the picture.
Karina says
Naata, YES! I’m so glad you mentioned espresso! I normally add 1-2 tablespoons (or 15-30 ml) of either granulated or ready made coffee, sometimes more depending on how chocolatey I want them. I also use half dutch and half natural cocoa powders for that rich dark colour, like you! It’s good to experiment and have fun with these brownies! This recipe is really forgiving.
Kathy Peace says
Sorry meant Fudgiest brownies ?
Kathy Peace says
Worlds best fudgiest brownies
I love so many of your recipes. However I live in England and have to keep looking up the cup equivalents in grams for the recipe ingredients. They are rarely the same in any website so when it comes to baking mostly it’s a little hit and miss. This brownie recipe has the weights in grams which is heaven!
Could you be persuaded to always give us your recipes in grams as well as cup measurements?
Thankyou.
Karina says
Hello from England! Thanks so much for following along with me! I am so happy to hear! I will work on my measurements. I have several followers from all over the world and I am trying to do my best. Thanks for your support and love!
Rae says
The brownies look wonderful! My grands will be excited for me to try them soon. Could you tell me what cocoa powder you use for such a dark rich looking brownie?
Karina says
I use the unsweetened cocoa powder. It will change to a dark brown as it is all mixed together and baked. Your grands will love these!
deb in sc says
I’m reading over the recipe….at the beginning when combininb butter and oil and sugar….is that BOTH sugars?
Karina says
Yes, you will combine your brown and white sugar together. Hope that helps answer your question.
Gina says
Do I use light or dark brown sugar? I always wonder when the recipe does not specify. Can’t wait to make these! I’m a chocoholic!? they won’t last one night with my 4 boys! Every recipe I’ve tried of yours has been great! Thank you!?
Karina says
I generally use a light brown sugar in this recipe but both would be great for these brownies. They won’t last long! Good luck;)!!
Jane says
Looks amazingly yummy! But I’m diabetic. Do you have a diabetic-friendly version of this?
Karina says
I don’t at this time but I will start working on it;)!