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Home Page > > Recipes > Baking Recipes > Fudgy Brownies Recipe
Fudgy Brownies Recipe
by Joanne on August 26, 2013 380 comments
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Have you ever fallen in love with something all over again? We did and this brownie recipe made it
happen. These rich and chocolaty brownies with dense, fudgy middles and crinkly tops made us fall in love
with brownies, made from scratch, all over again. They are so simple its silly and they taste amazing.
You May Also Like: These No-Fail Blondies are extra delicious and taste like deep, rich buttery
caramel.
Better Than The Box Brownies Recipe
This is perfect for boxed brownie lovers the dense, moist and fudgy texture is not all that different from what
you can expect from the boxed mixes. It gets better, too. This recipe makes richer, more flavorful brownies
without any fuss. They are one-bowl and come together in minutes. Theres also a good chance you already
have the ingredients on hand.
Forget Melting Chocolate, Make Cocoa Brownies
The recipe is slightly adapted from Alice Medrichs Cocoa Brownies found in many of her cookbooks.
Medrich is a genius when it comes to chocolate. Search brownie recipes on Google and youll see that many
recipes call for chocolate thats melted into butter, then mixed with sugar, eggs and flour. (Not that they arent
delicious, too).
This recipe is different and smart.
Instead of using chocolate, Medrich calls for cocoa powder. In removing the chocolate (as well as the fat and
sugar that goes along with it), she was able to fine-tune the brownies so that the middles were softer and moist and
the tops were shiny and candy-like. The recipe is pure gold.
Since were using cocoa powder, these brownies arent overly sweet. If you are like us and find yourself reaching
for dark chocolate over milk, these are most certainly for you.
You must give these brownies a try. We love them so much and make them often (maybe too often for two
people).
You May Also Like
Try these Double Chocolate Cookies theyre another great way to use up more cocoa powder.
For more about cocoa brownies, take a look at Smitten Kitchens post about the same brownies recipe.
For more inspiration, check out Brown Eyed Bakers Top 10 Best Brownie Recipes.
Heres one of Alice Medrichs cookbooks: Bittersweet: Recipes and Tales from a Life in Chocolate.
(Affiliate link)
Prep time
10 minutes
Cook time
30 minutes
Total time
40 minutes
4.5 from 117 reviews

Fudgy Brownies Recipe


We love these rich and chocolaty brownies with dense, fudgy middles and crinkly tops. These brownies arent overly
sweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are most certainly
for you. They are one-bowl and come together in minutes. Theres also a good chance you already have all the
ingredients on hand.
Feel free to use either natural or Dutch-processed cocoa powder for these. Both work well and will taste slightly
different. If you get a chance, try both and see which is your favorite.
Yield: 16 brownies
You Will Need
10 tablespoons (145 g) unsalted butter
1 1/4 cups (250 g) granulated sugar
3/4 cup plus 2 tablespoons (65 g) unsweetened cocoa powder (natural or Dutch-process)
1/4 rounded teaspoon Kosher salt
1 teaspoon vanilla extract
Save Print
2 large eggs, cold
1/2 cup (70 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
2/3 cup (75 g) chopped walnuts or pecans (optional)
Directions
Position an oven rack in the lower third of the oven and heat to 325 degrees F (163 C). Line the bottom and sides of an
8-inch (20cm) square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides.
(This helps when removing the baked brownies from the pan, once cooled).
Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine
butter, sugar, cocoa powder and the salt in a medium heat-safe bowl. Rest bowl over simmering water (if the bottom of
the bowl touches the water, remove a little water).
Stir mixture occasionally until the butter has melted and mixture is quite warm. Dont worry if it looks gritty, it will
become smooth once you add the eggs and flour.
Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.
When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the
wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Stir in nuts, if using. Spread evenly in
lined pan.
Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a
little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of
the brownies and use the toothpick test as your guide.
Print This Recipe Save This Recipe Comment / Review
About the Author
Joanne
I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our
kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.
Hungry for More?
Banana Pudding
Theres something about the word pudding. Maybe its the lack of fuss, crusts and pastry or maybe its
the need for a spoon, and not a fork, knife or napkins. []
Marmie found the ribbon (and Our Fav Holiday Recipes)
Since wrapping presents is on hold for now (Adam is currently detangling Marmalade from the heap of
ribbon) I thought I would share just a touch of holiday inspiration for []
Cool completely then remove from pan. For the cleanest lines when cutting, place into freezer for 20 to 30 minutes to
firm up. Cut into 16 squares.
Notes and Tips
Update: These are on the bittersweet side we like that, but if you are more into milk chocolate than semi-sweet or
dark, these may be a little bitter for you. Some readers have had success with adding a little more sugar to accomodate.
After some time on the site, weve noticed a few commenters/reviewers have had issues with the batter being too thick.
The brownie batter should be quick thick you will need to spread it into one layer in the pan. This recipe calls for
very little flour, but just to make sure were all on the same page, we use an American all-purpose flour (Gold Medal,
usually).
This recipe is slightly adapted from Alice Medrichs Cocoa Brownies found in many of her cookbooks. Heres one of
them: Bittersweet: Recipes and Tales from a Life in Chocolate. If you love dessert as much as we do, buy it. You
wont regret it.
Easy Pumpkin Mac and Cheese Recipe
We have served this twice, both led to friends and family asking for our pumpkin mac and cheese recipe.
So, how could we not share it with you!? It shouldnt []
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380 Comments
Leave a Comment
1 Pamela @ Brooklyn Farm Girl August 28, 2013 at 1:32 am
Yum! These brownies look delicious!
Reply
2 amber February 9, 2014 at 12:02 am
17,283 people like this. Be the first of your friends. Like
This is my favorite brownie recipe. They come out so chocolatey and delicious but not too sweet. I
am so happy that this recipe has been shared. Thank you. I add lots of walnuts to mine. I tried a
different recipe because I couldnt find this page and I book marked it now. The other recipe I found
had 2x the sugar less cocoa powder and more flour (it was a terrible recipe).
Reply
3 Mayci March 29, 2014 at 5:05 pm
These brownies are DELICIOUS!!! I made them for Valentines day as a cupcake and put some
vanilla frosting on them. It was a hit!
Reply
4 Joanne April 3, 2014 at 10:57 am
Great idea!
Reply
5 Lori @ Foxes Love Lemons August 28, 2013 at 12:11 pm
Oh wow, I am going to need to try this soon. Like, THIS WEEKEND. Or maybe tonight. Im a big boxed
brownie fan (not at all ashamed), but these look even better, and these ingredients are always around.
Thanks for this!
Reply
6 Joanne August 28, 2013 at 12:43 pm
Dont be ashamed, we are as well! Youre going to love these we think they are even better (in
flavor) than the boxed ones. Come back and let us know what you think, wed love to find out.
Reply
7 Grace September 8, 2013 at 5:43 am
Sooo delicious with some greek yoghurt! love love love thank you! serve froxen is bestso chewy and
dense!
Reply
8 Joanne September 8, 2013 at 3:09 pm
Frozen brownies are pretty awesome!
Reply
9 meg September 20, 2013 at 10:40 pm
I love this recipe! The brownies turned out greatbut i have a little problem..i can never get the surface of
the brownie to crisp up like that in the picture.should i bake it more?
Reply
10 Joanne September 22, 2013 at 10:25 am
Thats odd. The top should become flaky from the amount of butter / sugar used. One thought is that
your oven is off in temperature (ours runs 25 degrees cold).
Reply
11 katie September 24, 2013 at 4:12 pm
These look amazing! One thing though, you dont mention how high to set the oven? I live in super high
altitude so its either make or breakcan you tell us the temp?
Reply
12 Joanne September 25, 2013 at 10:50 am
The temperature is listed in the recipe it is 325 degrees F. Good luck
Reply
13 Nini March 11, 2014 at 1:33 am
Hi!
I was wondering, exactly how much sugar do u have to add to make the brownies sweet, but
not too sweet.
If u could reply soon that would be great
thank you!
Reply
14 Joanne March 17, 2014 at 3:32 pm
Hi Nini, its probably best to go by other commenters experience on this one. Weve
never added additional sugar to this recipe, so its hard for us to answer. I took a quick
glance at other comments and see that others have added an additional 1/4 to 1/2 cup of
sugar. Hope that helps!
Reply
15 Spencer December 4, 2013 at 2:41 pm
Katie,
Im making these for the second time around in Denver (5280ft altitude). The recipe still works fine
as theres no rising agents that would need to be altered based on altitude. I have found, however, that
I need to bake them significantly longer than what is listed (45-50 minutes has been my experience). I
thought I was going to end up with a burned or dried out brownie, but even baking for that long they
were awesome.
Reply
16 Juliet September 29, 2013 at 2:13 pm
The brownies crispy outside and fudgy on the inside. I cut down the sugar to 200g and its still delicious. I
will bake this again.
Reply
17 Karishma October 10, 2013 at 6:07 pm
These brownies are amazing! I doubled the recipe and had to add 10 minutes to the cooking time. The are
dense, fudgey and PERFECT! Def saving this recipe for later.
Reply
18 Rosie October 12, 2013 at 12:22 pm
I loved this recipe, I always enjoy baking with Cocoa Powder so this was great!! Very Chewy and Dense
Reply
19 Krista October 16, 2013 at 9:52 am
These worked out great!
Reply
20 Linda October 26, 2013 at 12:15 pm
This is a great brownie recipe, it reminds me of those two bite brownies mmmm delicious! I just melted
the butter in the microwave and used an electric mixer to mix the sugar, cocoa and butter. It worked great,
and seems easier than the double boiler method used here.
Reply
21 John Jordy February 21, 2014 at 8:47 pm
Melting the butter in the microwave is WAYYYYY easier and it comes out fine double boiler
method seems really excessive for this purpose. Ive made this recipe at least 5 times, and its a
certified hit! I up the sugar to 1 3/4 cup, though, because Im thuggin.
Reply
22 Sandy October 29, 2013 at 3:45 pm
Has anyone doubled this for a 13 x 9 for a crowd, and how did they come out?
Reply
23 Joanne October 30, 2013 at 9:31 am
Great question Sandy were hoping another reader will comment on this. You should be fine
doubling and using a 13 by 9 pan. We just have not actually tried it, yet.
Reply
24 glory November 2, 2013 at 5:42 pm
yes i used it 139 it worked great my mom graduated from college an had a party
Reply
25 Lucy October 31, 2013 at 8:18 am
Will it be any different if i change the cocoa powder to melted choc?
Reply
26 Joanne October 31, 2013 at 9:43 am
Hi there, yes it will. Chocolate has more fat content than cocoa powder. For this recipe it is best to
stick to cocoa powder for the best results.
Reply
27 Mia October 31, 2013 at 8:32 am
What if i just beat the batter without putting it over simmering water? Will it not be as fudgy?
Reply
28 Joanne October 31, 2013 at 9:42 am
Hi Mia, You could try using the microwave (I think other readers have had some success with it,
although we have never tried it).
Reply
29 Lory November 1, 2013 at 7:11 pm
They looked great! But I had a problem they tasted really bitter. I dont know what went wrong I followed
the recipe exactly as it said.
Reply
30 Joanne November 2, 2013 at 11:22 am
Sorry these didnt work well for you. It is strange the brownies tasted bitter were not quite sure
what went awry. Cocoa powder by itself can be bitter, but the sugar and vanilla called for in the
recipe should have balanced it out.
Reply
31 glory November 2, 2013 at 5:39 pm
hi i want try this for my younger sisters 8th birthday party do you think that children would like this and its
neccesary to put it in the freezer and does it need to be topped with frosting(or cream)
Reply
32 Adam November 3, 2013 at 10:34 am
Hi Glory, Kid will definitely like these brownies No need to top with frosting, but thats up to you.
It isnt necessary to place them into the freezer you can if you like, though. We actually like them
a little chilled (not frozen) when we eat them. Hope that helps!
Reply
33 Nawal December 1, 2013 at 2:05 am
my sister loved them
Reply
34 carole November 9, 2013 at 1:25 pm
I just made this recipe and I had the same problem with bitterness. They looked great but are very bitter:(
Reply
35 Joanne November 11, 2013 at 11:08 am
Hi Carole Would you mind sharing the cocoa powder you used?
Reply
36 Farheen December 12, 2013 at 4:34 pm
Hersheys I made with hersheys. and found these too bitter
Reply
37 Joanne December 13, 2013 at 10:09 am
Hi Farheen, Thanks for sharing. These are on the rich, bittersweet side (because of the
cocoa). Some commenters have had success with adding a little more sugar. You could
try that if you were up to it.
Reply
38 luka January 30, 2014 at 8:57 pm
I used Hersheys Cocoa Powder and it turned out sweet The brownies were
DELECIOUS!!!
Reply
39 Quiethubris March 29, 2014 at 5:07 pm
If your cocoa powder is older, it can go rancid, which makes it increasingly bitter. Other
than that, I find these brownies to be flawless. I cant stop making them!
Reply
40 Emily November 10, 2013 at 2:13 am
looks great! Going to give these a try this week Emily
Reply
41 Beth November 13, 2013 at 7:48 am
Hey, when I made them I got a weird watery mixture when I melted the butter, sugar and cocoa powder,
whats up with that? Is it bad?
Reply
42 Joanne November 13, 2013 at 3:53 pm
Hi Beth, The mixture will look grainy when everything melts. Is it possible the butter just was not
mixed into the cocoa powder and sugar?
Reply
43 Chelsea November 17, 2013 at 11:11 pm
These turned out really great! Theyre super fudgey in the middle. I have quite a sweet tooth so I may add
some more sugar next time, they were a tad bit bitter but still wonderful :3
Reply
44 Chelsea December 7, 2013 at 10:28 pm
I think because I hand mixed the brownies (I didnt have an electric mixer at the time) that could be
the reason they turned out more bitter? I made them again the same way, but this time using a hand
mixer and they were definitely not as bitter!
Reply
45 Lindsay November 19, 2013 at 1:06 pm
I just made these and they came out great! I thought it was very interesting that there was no baking powder
or anything, and a bit worried. But I guess that helps with the fudgy-ness! I did add about 1/4 c. (maybe
less) more sugar just bc I was worried after reading some of the reviews about it being bitter. But they came
out just perfect, and just wouldve been more cocoa-y w/out the extra sugar and still delicious. I have
searched and searched for a TRUE fudgy brownie recipe and never could find one, until TODAY!
Thank you!
Reply
46 Beth November 19, 2013 at 3:20 pm
Not sure about the 10 minutes prep timeI am going on 10 minutes and the butter hasnt even melted yet!
Reply
47 Joanne November 29, 2013 at 11:28 am
Hi Beth, thanks for letting us know. Well review the recipe to see if we need to adjust anything.
Reply
48 Jen November 19, 2013 at 8:57 pm
I tried this using Hersheys Cocoa. the batter came out in a big clump which I spread into the pan like
fudge. It wouldnt pour. I tasted the batter and it seems really bitter, like a couple other people mentioned. I
will let you know how it turns out after I bake it, but I have low expectations. I am pretty sure i followed the
recipe correctly, but I did have a 2 year old and a husband keeping me company at bedtime while i was
making it. Soooo
Reply
49 Jen November 19, 2013 at 10:15 pm
Baked and cooled. Not bad! Not what I normally think of when I think of brownies, but VERY
good. Wish I had some powdered sugar to sprinkle on top! My first from-scratch baked good. Thanks
for a great recipe!
Reply
50 Milan January 10, 2014 at 7:23 pm
Im having the same problem, but your end result is reassuring. I hope mine turn out as well as yours
did because I am making them for a friend.
Reply
51 Joanne January 15, 2014 at 3:18 pm
Us too! Hope everything worked out
Reply
52 Jennifer January 14, 2014 at 12:16 pm
I had the same problem and I too used Hersheys cocoa. The batter was so thick I could barely get a
spoon through it. I had to scoop it out of the bowl and it looked like fudge in the pan, and still does
even thought as of right now it has been baking for 35 minutes and the center is still not cooked
through.
Just added another 10 minutes which will put the baking time to 45 minutes, well see. Something is
just not right. The initial step on the cooktop gave me a base that looked like wet coffee grounds and
never really liquefied after that.
Any suggestions or thoughts? could it be the Hersheys brand of cocoa?
Reply
53 Joanne January 15, 2014 at 3:01 pm
It is normal that the butter/cocoa/sugar mixture looks grainy. Once you stir in the the eggs and
flour the whole thing should turn into a thick shiny batter. We have used Hersheys with
success, so were not quite sure what happened for your batch. Sorry they didnt turn out for
you!
Reply
54 Jennifer March 29, 2014 at 2:39 pm
Tried again except melted the butter first but got the same result. Not the recipe for me I
guess. Thanks anyway.
Reply
55 Joanne April 3, 2014 at 10:57 am
Of course sorry they havent worked out for you!
56 Caroline November 20, 2013 at 11:30 am
So decadent! Id run out of cooking chocolate so finding a recipe that called for cocoa instead that also
tastes AMAZING was incredibly lucky. I also used 1/2 brown sugar 1/2 white sugar. Will definitely make
again
Reply
57 Susan November 20, 2013 at 9:48 pm
I followed the recipe to the gram, minus the walnuts, and it was delicious. I definitely had to add 10 minutes
to the bake time (I dont have an oven thermometer). Some people commented that the recipe is too bitter. I
like my chocolate dark, so I thought it was perfect. Next time, Id like to try it with chocolate chips!
Reply
58 Psycho Fluff November 21, 2013 at 5:00 am
I didnt use the double boiler method, I melted the butter in the microwave & used my KitchenAid adding
the ingredients in the same order. I doubled the recipe, exchanged the nuts for coloured Toll House
holiday choc chips & used a lined 10 x 21 ceramic dish. They were perfect. Gooey & oozy with a nice
crust. There really is no need to use a double boiler, you are not melting chocolate you are combining sugar
& butter, it is therefore a waste of time & adds nothing to the recipe. This recipe is on many, many websites
in the exact same form & most of them claim it for their own, glad to see you have not.
Reply
59 Psycho Fluff November 21, 2013 at 5:02 am
Also, I used half dark brown sugar & half caster sugar. No trouble with bitterness, and I just used
supermarket own brand cocoa powder.
Reply
60 amy November 26, 2013 at 5:28 pm
Does it make a difference with the salt? I really dont want to have to buy Kosher salt just to make this
recipe, I have all the other ingredients already.
Reply
61 Adam November 29, 2013 at 2:41 pm
Hi Amy, No use what you have and keep this in mind: 1 teaspoon fine sea or table salt = about 1
1/4 teaspoons kosher salt.
Reply
62 Kat November 26, 2013 at 10:28 pm
I love this recipe! I own the book too I wonder if its worth pointing out that one of the purposes of the
book is to encourage bakers to move away from hyper-sweet chocolate baked goods and to celebrate the
flavour of the chocolate/ cocoa more This could be accounting for the bitterness somewhat as its not
what peoples taste buds expect? Im a dark chocolate girl myself, so Im totally down with a more
enhanced cocoa flavour!
Reply
63 Joanne November 29, 2013 at 11:21 am
Great point, Kat! We do think it is time for us to add a few more tips in the recipe above
Reply
64 Heather November 27, 2013 at 12:51 pm
The brownies came out horrible. I followed all the steps and they were just plain gross. The flavor was
good but the texture was messed up. Im not sure what I did wrong or if its the recipe but I wont be
making any homemade brownies anytime soon!
Reply
65 Joanne December 3, 2013 at 12:36 pm
Hi Heather, Sorry you did not like the brownies. Were not quite sure what went wrong, these
brownies should be moist and fudgy in the middle.
Reply
66 Sabrina November 27, 2013 at 6:21 pm
I started making them and put them in the oven and the started to rise but when i looked at it it was really
watery so what should I do?
Reply
67 Joanne November 29, 2013 at 11:28 am
Did the brownies bake completely? Were not quite sure why the batter looked watery.
Reply
68 Damaris November 30, 2013 at 6:00 pm
Made these brownies and ate them with vanilla ice cream and chocolate syrup. Three words.
Oh.
My.
GOODNESS.
They were amazing!
Reply
69 Jamie November 30, 2013 at 9:47 pm
I just microwaved the butter and added in the rest of the ingredients after and the brownies turned out
perfectly well!
The top was so crisp and the centre was so fudgey I just couldnt stop eating it!
I made (and ate) this at 2.30am so you know how great they turned out ;).
Thanks for the great and simple recipe!
Reply
70 Nawal December 1, 2013 at 2:04 am
THESE BROWNIES ARE SOOOO.. DELICIOUS
Reply
71 Carolyn December 3, 2013 at 10:39 pm
I made these this afternoon and did find I had to cook them an extra 10 minutes. I did not have any white
granulated sugar and used raw turbinado. During the baking there appeared to be water on top of the
brownies. It mostly disappeared, but instead of a crinkly top it was dark, and there was almost a sugar glaze.
They had a rich, dense chocolate taste. Sophisticated, comes to mind to describe the chocolate taste.
Reply
72 Pooks December 7, 2013 at 7:03 pm
I too had to bake these for an additional ten minutes.
Reply
73 Joanne December 9, 2013 at 12:11 pm
Thanks for letting us know
Reply
74 Alex December 10, 2013 at 12:35 pm
Turbinado is meant not to melt, that was the cause of the sugary glazed top.
Reply
75 selina December 5, 2013 at 7:55 am
I want to ask ..Can i use salted butter and not put in the kosher salt?? I want to bake this but i only have
salted butter :/ Pls answer this. Oh..and one more question..can i use superfine flour instead of all purpose?
will that affect the brownies?
Reply
76 Joanne December 9, 2013 at 12:15 pm
Yes we would probably still add a pinch of salt, but not the amount called for in the recipe when
using unsalted.
Reply
77 Michelle December 5, 2013 at 2:35 pm
I made it it was awesome truly the best best brownie recipe I have made. You are so right forget melting
butter and chocolate use cacoa powder and just awesome. But sadly I can only ever make this when I am
going to either have lots of guests who will eat it all or I will make it and take it so that I dont eat it all lol.
I put it in the fridge overnight and the texture was so dense and chocolatey which I love but then I
microwaved a piece for 15 seconds and the soft gooey fluffy melty chocolatey goodness was even better
and all of this before 6.30 am this morning lol.
Reply
78 Joanne December 9, 2013 at 12:20 pm
Nice! Brownies for breakfast sounds delicious.
Reply
79 Jessica December 7, 2013 at 11:08 am
I just made these but I added little marshmallows on the top and put it back in the oven for 2 minutes so
they go all gooey.. they are sooo nice all my flat mates love them!!
Reply
80 Joanne December 9, 2013 at 12:34 pm
Yum! Great idea!
Reply
81 jaybay December 7, 2013 at 12:21 pm
Doubled the recipe, used a 9 x 13 pan. Think it is unnecessary to use the double boiler technique and
microwave melting would be fine for future attempts. Used the Kitchenaid mixer instead of by hand and
followed the ingredients as listed. The completed recipe was very thick and was difficult to spread in the
pan. I was not exactly able to spread it to all the sides of the pan. Required double the cooking time and
when they were still uncooked 45 minutes later, I increased the oven to 350 and went for another 10
minutes (my oven is one year old and I use it daily without strange results so I believe it performs at the
accurate cooking temp). Finally, I decided to take them out because the edges were hard and the center was
gooey. They are still very chewy and almost like pieces of fudge. The worst part to me is that they definitely
have a terribly bitter aftertaste! I used common Hersheys baking cocoa. Stars for a fairly easy recipe to
create without many changes and easy ingredients to acquire, but loss of stars because of the bitter taste,
endless cooking time, unnecessary steps (double boiler) and consistency failure. Would not make it again,
but if I were going to, Id try just the single recipe and not double it to see if the results are better. I would
definitely try an adjustment for the overly bitter cocoa taste. Its almost like unsweetened dark chocolate and
actually quite unpleasant.
Reply
82 Joanne December 9, 2013 at 12:28 pm
Others have found that adding a little sugar helped. These are more of a bittersweet brownie. We
have edited the recipe to be more clear about that. Thanks so much for commenting!
Reply
83 Pooks December 7, 2013 at 7:03 pm
Holy crap, these brownies were amazing. I made them a few nights ago, and my best friend and husband
obliterated the entire pan. Making them again today for my birthday. Thanks for the recipephenomenally
good.
Reply
84 Victoria December 8, 2013 at 6:09 pm
Do you have the nutritional info so I can put it in my fitness app? They were super easy and are way better
than any brownie mix!
Reply
85 Adam December 11, 2013 at 9:55 am
At the moment we do not provide nutrition facts for our recipes. It is something we are considering,
though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php
It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs
nutritional facts. Hope that helps.
Reply
86 Rose December 8, 2013 at 6:59 pm
Just made these with my little one. It was a special Christmasy experience this time of year = baking
together. I tried the microwave as I dont have a double boiler and they were fantastic! I just melted the
butter in the microwave like others suggested and then I put the chocolate mixture in the microwave to heat
it up just in case this was science magic. We cooked for 20 mins in an 88 because I like gooey.
Reply
87 Jessica December 9, 2013 at 5:36 pm
Bittersweet should be in the title
Reply
88 Alex December 10, 2013 at 11:58 am
I always forget how easy it is to make brownies. Thank you for this lovely reminder.
They were and are quite delicious. Im making some right now!
Reply
89 Alex December 10, 2013 at 12:16 pm
I ended up adding ground walnuts and some dried currants to this batch. Last time, I added chopped
dried cranberries and subbed some of the butter for coconut oil = HEAVEN!
Reply
90 Tatiana December 10, 2013 at 6:25 pm
Loooooove this recipe!!!! This yr and going forward I will make all my desserts fresh. No more box sweets
and their chemicals and preservatives.
I did have to add a little water. The first time I made them they were a little dry.
Reply
91 Kat December 11, 2013 at 3:04 pm
I made these last night and they were perfect. I added 2 squares of semi sweet baking chocolate, because I
just need as much chocolate as possible! I also added a touch more flour to even it out with the extra fat.
They needed to bake about 35 minutes. So delicious! I will be keeping this recipe on hand.
Reply
92 Rene December 12, 2013 at 1:55 am
these are great they are for REAL CHOCOLATE LOVERS if youre looking for a hersheys chocolate bar
flavor these may not be for you. if you love a rich dark chocolate flavor you must try these.
Reply
93 Suzanne December 12, 2013 at 2:05 am
Besides being delicious, the main reason these brownies reign supreme over a boxed brownie is that they
are made from real food; Six basic ingredients, versus the 20-plus processed and modified ingredients found
in the boxed versions!
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94 sherly December 14, 2013 at 3:48 pm
Hi Joanne, the brownies tasted great thanks. However, Id like the top to be a little more on the crispy
chewy side. Any suggestions ?
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95 Joanne December 16, 2013 at 12:39 pm
HI there, these really are more fudgy than chewy. You may need a different brownie recipe for what
you are after.
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96 Jackie December 16, 2013 at 6:59 pm
I googled best brownie recipe and this came up so I decided to try it. This will definitely be my go-to recipe!
turned out perfectly delicious!
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97 Julie December 17, 2013 at 1:12 am
Unbelievable delicious easy awesome best Christmas gift ever made by this girl for my office staff clients
friends family neighborsyou name it (but not your dog) I used Ghiradelli cocoa powder OMG
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98 Darcy December 18, 2013 at 9:45 am
Yum! Yum! Yummmm!! These turned out better than I could have hoped for. I like dark chocolate, but
made these for a dinner party so to accommodate guests, I doubled the recipe and used 3 1/4 cups of sugar.
There was no method to deciding to use that much; it just made sense to me. Ha! I did not use the double
boiler method and mixed using my KitchenAid mixer. I taste tested a few crumbled off the top and realized
they were still very chocolatey so I whipped up a homemade buttercream to smooth on top. It was like
eating a soft piece of fudge with icing. I have found a new go-to brownie recipe for sure!
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99 Joanne December 18, 2013 at 11:45 am
Delicious! Love all your changes
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100 Alison December 23, 2013 at 2:02 am
I tend to add less sugar and salt than a recipe calls for, as most things are too sweet for me. I used Trader
Joes brand cocoa powder and one full cup of sugar. These came out perfect. Ive been looking for a recipe
that was the perfect bite without being overwhelming un density love these! Thank you.
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101 star December 23, 2013 at 1:57 pm
hi, all i have is buttermilk, can i use that instead? or it will affect the taste? thank you so much
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102 Joanne December 30, 2013 at 6:56 pm
Hi there, we have never tried this recipe with buttermilk. If you mean to use it instead of the butter,
we dont advise it. The butter, sugar and cocoa powder are pretty important here.
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103 Anmol December 24, 2013 at 3:24 pm
Awesome!!! Totally loved the brownieshowever I would like mine to be a little softer. If I microwave
it for 10 sec before serving they are out of this world but feel they are a little dry to eat strait !
Should be be baking it for a shorter time?
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104 Joanne December 30, 2013 at 12:19 pm
Try taking them out a minute earlier. We actually like them slightly under baked.
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105 Steph December 28, 2013 at 9:56 am
These were delicious and fabulous and amazing. I wanted an intensely chocolatey recipe to highlight my
new tin of Guittard Rouge Cocoa, and this was perfect.
After eating half the pan by myself, I had to give the rest away to save myself.
Even though I thought of these as fairly grown up brownies because of their very subtle sweetness and
the intensity of the cocoa, my 15-month-old daughter also loved the bite I gave her.
I would strongly suggest that this recipe NOT be made with natural cocoa. The acidity of the natural cocoa
would, in my opinion, be a little overbearing here. Dutch process cocoa is mellower, allowing the recipe to
retain its intensity without being too edgy.
And now I think I need to go make some more
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106 Joss December 28, 2013 at 11:55 am
Just made these and followed the recipe exactly, but only had old-fashioned brown sugar in the pantry.
Subbed that for the sugar and they are AMAZING. This will be my go-to recipe from now on. Thanks!
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107 Vivian Becker December 28, 2013 at 3:14 pm
just saying I finally found my goto brownie recipe!!!! My husband likes his brownies very fudgy, and he
finally said this batch was FUDGY!!THANKS:)
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108 Adeline December 29, 2013 at 10:05 am
Hey Joanne!
Are these fudgy after they cool from the oven or will they only be when popped into the fridge? Was
hopping these would really be fudgy like how you described them but it mine turned out to be a moist
brownie, which I do enjoy too. The top didnt look as good as yours either, the way I would love for them
to be too. Instead, it totally felt like its sugar at the top and not the smooth texture.
I followed closely to your steps except that I let the batter sit for a little longer while I prepared other things.
Maybe about 5 mins longer or so? I cant think of whats wrong(not that it turned out bad but not the way
you described which I would be thrilled to have).
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109 Joanne December 30, 2013 at 11:14 am
Hmm, it is possible they were sightly over-baked? Cooling them in the fridge or freezer will make
them a little more fudgy though.
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110 Neeli December 30, 2013 at 3:38 pm
Why do my edges always harden up? I lined my pan with parchment paper.
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111 Joanne December 30, 2013 at 6:41 pm
You may want to take them out just a minute or two before you usually do the edges will be drier
then the middle, but this could help a little.
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112 meher December 31, 2013 at 10:01 am
can we bake it in the microwave?
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113 Joanne January 7, 2014 at 11:34 am
You can melt the butter in the microwave, but the brownies need to be baked in the oven.
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114 Lila December 31, 2013 at 5:21 pm
Hi,
i so want to try this recipe out! i am a make-it-from-scratch kinda gal, so these are right up my alley. My
only concern is that my husband is allergic to eggs, so i usually use an egg replacer powder in all of my
bakingor apple sauce. Are the eggs a make it or break ingredient? could i get away with using my egg
replacer or apple sauce? thanks and happy new year!
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115 Joanne January 7, 2014 at 11:31 am
Hi Lila Tough question you could certainly try omitting the egg from the recipe. The brownies
should turn out, but they will might lose a little richness.
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116 Roxanne January 1, 2014 at 10:46 pm
I just made this recipe and all I can say is WOW. They turned out exactly as promised and the taste was
divine. Thanks so much for sharing this recipe.
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117 Gershee January 4, 2014 at 1:15 pm
I just made these brownies and they are perfect. The only change I made was to melt the butter in the
microwave instead of the double boiler. They are delicious and sweet enough. I would not change a thing.
This recipe is a keeper. Thank you!!
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118 Ashley January 4, 2014 at 8:16 pm
I made these today and I must say that the recipe was easy to follow. I must say making the brownies from
scratch made me feel like a Real baker. Everyone enjoyed the brownies minus the night before we made
box brownies.. This recipe will be apart of many of other recipes. Again, the brownies were really
really Great and thank you for saving us from the box brownies.
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119 Jenny Parkinson January 5, 2014 at 11:23 am
I made these for my daughter to take to a New Years Eve party and they were a big success!
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120 Emily January 6, 2014 at 8:06 pm
These were very good! They tasted just like a boxed mix or better. I changed the recipe a little due to a lack
of everything I needed. Instead of 3/4 cup plus 2 tablespoons of cocoa powder, I used just 1/2 cup of cocoa
powder and added in a little bit of chopped Dove dark chocolate. It wasnt bitter at all and the whole family
loved it! Will definitely make it again!
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121 Jill January 6, 2014 at 9:43 pm
I made these tonight, and theyre just lovely. Ill definitely be using this recipe again in the future.
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122 Jane January 6, 2014 at 11:07 pm
Very delish! I melt my butter, etc right in the pan on the stove. Like someone said before that lives in
Denverit takes about 45 min to bake in the altitude. Ill never buy box again. Thanks!
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123 Joanne January 7, 2014 at 11:04 am
Thanks for letting us know about altitude
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124 Lorraine January 7, 2014 at 1:19 am
these are in the oven now! cannot wait
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125 Vanessa Reader January 7, 2014 at 4:28 am
brilliant and easy and tasty! thank you fir the helpful video clip as well
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126 Sandy January 9, 2014 at 11:24 pm
Fantastic recipe! The brownies came out fudgy and perfect! I made them kid-friendly for my 8-year old,
so I used about 1/2 cup + 2 tbsp cocoa powder and 1 & 1/2 cups of sugar. They are great! Some mentioned
they were too bitter, so Id recommend adjusting the recipe like I did. And also maybe babysit the mix
more carefully she. Youre melting the butter, sugar and cocoa powder. The chocolate powder can easily
burn if you add too much water in the saucepan and you leave it unattended
Thanks for sharing this wonderful recipe!
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127 Shawna January 10, 2014 at 3:38 am
These were so delicious! I put chopped almonds in mine and they were amazing. I had to hide them from
my boyfriend!
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128 Desiree de Goede January 10, 2014 at 7:03 am
Ive eaten many brownies in my lifetime, have made them a few times myself but these were hands down
the BEST brownies ever EVER!! Thank you so much for this fabulous recipe!
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129 Mari January 11, 2014 at 6:01 pm
This was the best brownie I have ever made. It was moist and chewy and delicious.Idid increase the baking
time to 35 minutes.
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130 Aimee January 12, 2014 at 9:23 pm
If you love dark chocolate,fudgy,gooey brownies then these are the only recipe you need! I will never make
any other brownie again. Love them! I only added 1 tbs of hazelnut syrup(torani) and used dark brown
sugar for the last 1/4 c sugar. These are incredible! 5*****
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131 Chen January 13, 2014 at 8:31 pm
Hi Joanne. I was looking at the recipe and it looked great, but I would like to know if there is any way I can
reduce the sugar and butter and still have the same results. Ive made these before but only for other people,
so I want to make them for my family, but its too unhealthy.
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132 Joanne January 15, 2014 at 3:04 pm
The brownies wont be the same, but you should give reducing the butter and sugar a try. We have
not tried it ourselves, but it would be good to know how things work out
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133 Chen January 22, 2014 at 7:00 am
I tried the recipe with 20% less sugar and butter and it turned out great. I still found it too sweet
though, but I read that only 20% can be changed.
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134 Brendan E. January 14, 2014 at 12:27 pm
I just finished a new batch of medicinal butter last night. I started with two sticks, and ended up with 150
grams of butter after cooking/setting/straining, which happens to be the perfect amount for this recipe. Well
see if sweet leaf butter makes these delicious looking brownies any better than regular old sweet cream
butter that you find in the store!
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135 Sarah January 15, 2014 at 2:40 pm
Umm, yeah. So I was cutting the brownies and Im also on a diet and desserts usually dont tempt me. But
these brownies. Got a whiff as I was cutting them, and before I knew it, I scarfed down two of them.
WARNING: KEEP THESE FAR AWAY FROM YOU UNLESS YOU WANT TO EAT THE
ENTIRE BATCH. DEELISH. PERFECTION.
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136 Lyn January 15, 2014 at 4:56 pm
The butter wouldnt melt, so I put the whole thing in the microwave.
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137 Joanne January 17, 2014 at 10:29 am
Others have used the microwave, too. It works just fine.
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138 madeline February 2, 2014 at 9:08 am
Same, I felt it would be quicker and more manageable then on the stove. It worked for me.
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139 Natalie January 15, 2014 at 9:30 pm
This is the only brownie recipe youll ever need if you add a little sugar. I love dark chocolate and my
husband hates it so I added about 1/3 cup sugar extra and they were amazing. Best homemade brownie
recipe ever!
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140 Krystle January 16, 2014 at 3:08 pm
These sound amazing. Do you think they would still work in muffin tins to make two-bite brownies?
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141 Joanne January 17, 2014 at 10:26 am
It should work just keep a close eye on baking time. I bet it will take less time.
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142 Angelique January 17, 2014 at 1:48 am
This is the best no fail chocolate brownie recipe. I was quite impressed with how it actually came out
perfect. Cooked but so moist in the middle. Cooked mine for 25 to 30mins. Used choc chips for extra
chocolate (1/3 cup) and just sprinkled some walnuts on the top for those non walnut lovers. First time a
recipe has lived up to the hype. I wouldnt bother even looking for another recipe again, this will be a
permanent go to recipe in my cook book!
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143 Norma Lundberg January 17, 2014 at 12:05 pm
Indeed yesterday so fed up with winter did make the fudgy brownie recipe exactly as prescribed and am
willing to swear on a stack of cookbooks that the result was undoubtedly the ne plus ultra of fudgy brownie
recipes. Id recommend the recipe and result as a supreme antidote to winter blahs, and the paragon of
chocolate recipes. As a book lover I can only insist that there just might be more to life than books when I
hold one of these perfect chocolate creations and prepare to eat it, slowly and reverentially. I think I might
have to write a poem about the experience. Now to try your other recipes. How glorious to be you, with
your food wizardry! A paean of gratitude from me. Five plus stars!
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144 Jason Hickman January 18, 2014 at 10:21 pm
I just made these and it was exactly how you described them to be I added my own touch to compensate for
the slight bitter taste in that I added a melted Hersey milk chocolate bar on top and sprinkled it with nuts and
let it harden. I have to agree with Norma these one of the best brownies I have ever made I also give it a
five star rating for ease and best of taste
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145 Aya January 19, 2014 at 10:58 am
Hi Joanne!
Can I use chocolate bars (not a fan of dark/semi-sweet chocolate) instead of the cocoa powder?
Thanks!
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146 Joanne January 21, 2014 at 9:23 pm
Wed keep to cocoa powder for this recipe. (Although, you could add some chopped chocolate to the
batter in addition to the cocoa powder).
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147 Rowan January 21, 2014 at 9:39 pm
I added 1/4 c more sugar and they turned out delicious! My mother and I gobbled them up within 3 days!
They were so perfectly chewy and moist! I recommended this recipe to all my friends!
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148 Paige January 22, 2014 at 1:31 pm
This brownie recipe is FANTASTIC! Easy, low-mess, and absolutely delicious. MUCH better than many
other brownie recipes I have tried. I am saving this as my go-to brownie recipe. Thank you!
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149 Stephanie January 22, 2014 at 8:10 pm
Theyre in the oven now and smell delicious. Im definitely saving this recipe! The only trouble for me was
the double broiler method was a pain so I removed my butter after it was 1/4 melted and microwaved it and
added it back to the mixture. Call me impatient and you would be right! Thanks for the recipe, Im sure its
going to be delicious!!
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150 Brianne January 22, 2014 at 9:06 pm
I used only a cup of sugar and baked for 38 minutes. Double broiler is fun in my opionion and gives you
more control over the break down of the butter and blending of the sugar and cocoa as the butter melts. I
took it as a good sign that the batter became thick as all the ingrediantss were combined since these are
supposed to be fudge like. I put some powdered sugar on top and patiently waited for them to cool before I
could devour them. Could have done with last sugar, totally no bitterness.
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151 Willa January 22, 2014 at 11:26 pm
I made these and I can honestly say that I have never eaten better brownies. My family ate them all in under
two hours! Yikes! Hahaha, but all I got were complements. I would definitely try these!
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152 mary January 22, 2014 at 11:53 pm
how can i prevent the edges of the brownies from getting hard after theyve cooled?
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153 Joanne January 24, 2014 at 9:41 am
The edges will become a little chewier/crispier than the middle. You could try taking the brownies
out a minute earlier?
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154 Niamh January 23, 2014 at 5:22 pm
The most amazing brownies I have ever tasted in my life, ever! Also posted the link to this on my blog for
others to see! Amazing x
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155 emily January 23, 2014 at 8:20 pm
Great recipe my family loves these! I swirl in some dulce de leche and add some sea salt, soo good!!
Thanks!
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156 Joanne January 24, 2014 at 9:39 am
Yum!
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157 Laura January 24, 2014 at 1:22 pm
Made these last night and they were delicious. Instead of parchment paper I simply sprayed the pan with
non-stick cooking spray, and they turned out fine. Also, I was making them in a rush and added the
ingredients directly into the water instead of holding the bowl above double broiler style. The result was
actually favorable. They turned our with an even smoother texture. I added a tablespoon of Nutella for a
tiny bit added flavor as well.
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158 Eliza January 25, 2014 at 7:21 pm
I substituted the butter with coconut oil as I cant have dairy and they were delicious!!! This will definitely
be my go to brownie recipe from now on.
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159 Joanne January 30, 2014 at 12:44 pm
Thanks for letting us know coconut oil worked for you. Im sure others will benefit from the tip!
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160 Esther February 1, 2014 at 11:21 am
I used coconut oil and the oil rose to the top during baking. Im going to try butter next time.
Have you ever used cake flour? I have some Id like to use up.
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161 Joanne February 1, 2014 at 11:36 am
Hi Esther, We have not used cake flour for these brownies. You could try it, though.
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162 Annalise January 25, 2014 at 11:02 pm
I made this except added 150g of chocolate in the melting part. They turned out so well and i will forever
use this recipe from now on!
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163 Coco January 26, 2014 at 12:06 am
I never comment online on recipes but I really loved these. I didMake a couple changes used about a
quarter cup of brown sugar and 1 cup white sugar and did 1/2 oil 1/2 butter for the fat and it worked
amazingly. The chocolate flavor was decadent, they were nice and fudgey and they were just sweet
enough. I cant wait to share it with my man!
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164 Alice January 26, 2014 at 11:29 am
I do not know what went wrong. Followed the recipe exactly and ended up with greasy chocolate omellet
which went straight to the trash can.
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165 Joanne January 30, 2014 at 12:43 pm
Oh no! Were not sure what went wrong, either Alice. So sorry they didnt turn out for you.
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166 Kim January 26, 2014 at 10:08 pm
These are delicious brownies. I used a gluten free flour blend in place of the all purpose flour, and the top
came out just right, while the inside is fudgy perfection.
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167 tegan January 26, 2014 at 11:41 pm
Cant stop making these brownies. So easy and delicious. I make them with salted caramel sauce or I did
another version with mint buttercream on top than covered with ganache. They are the best brownies in the
world.
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168 Sara January 27, 2014 at 1:38 am
I also tried substituting some of the flour for a bit of flax and a bit of hazelnut meal. It made them a bit too
dry so I added a tablespoon or two of oil and milk to balance it out. I used half brown sugar, half white and
used whole wheat flour instead of white. I also added two handfuls of dark chocolate chips. Apparently I
cant follow a recipe, but they turned out great!
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169 Joanne January 30, 2014 at 12:41 pm
Love your changes Sara!
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170 Missmain January 27, 2014 at 8:22 am
I made these last night and they are delicious. I followed the recipe exact, didnt change a thing and they
turned out really well. I was a bit impatient and didnt leave them to cool properly so they fell apart a bit
so would definitely recommend waiting and leave them to cool completely in the tin. Got the seal of
approval from O/H so must be good
This will be my go to brownie recipe so easy! And didnt find them bitter at all.
FYI I used Green & Blacks organic cocoa powder.
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171 Joanne January 30, 2014 at 12:40 pm
Thats a great cocoa powder! So glad you loved the brownies
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172 Jennifer January 27, 2014 at 1:16 pm
I made these, with the only adjustment being cooking for 30 minutes total. I cooked for 20 minutes and
tested each 5 minutes after; 30 minutes left just a smidge of gooey brownie on the tester.
These were, hands down, the BEST brownies Ive ever made. I dont think it was so much the quality of
the cocoa powder I used (I only had Ghirardelli on hand and it actually isnt reviewed that well!) but they
were still amazing and the TEXTURE of these brownies is perfection for those in the fudgy brownie
camp. The bottoms were smooth as glass with the perfect amount of bite, the centers were deep, chewy,
fudgy, and the tops, a thin layer of crisp, crackling goodness that gives way to that fudgy yum!
I think my level of excitement has to do with the ridiculous number of recipes Ive tried for fudgy
brownies (I am not in the cakey brownie lovers group!) and Ive never been really impressed, no matter
the ease or difficulty. I thought I hit the jackpot the day I was making Sarah Leah Chases Nantucket
cookbook brownie recipe; it requires a convection oven and even those, while better than most, still werent
anything Id spend that amount of time on again.
I feel like these are the holy grail of chewy brownies, AND, theyre EASY TO MAKE!!!!! WHAT!??
Fabulous, amazing brownies that are one bowl, and a cinch to make!? Id give 10 stars if I could!
Thank you!!!
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173 Joanne January 30, 2014 at 12:39 pm
Love it!
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174 Dana January 27, 2014 at 9:36 pm
These brownies were amazing! I baked them last night and they were devoured in minutes. They tasted
moist and fudgy without being overly sweet. One of the best recipes I have ever tried.
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175 Janice January 28, 2014 at 12:15 am
Brownies were delicious, not at all too bitter imho, thank you.
I added a handful of almonds to the mix, just enough so that every brownie-square had 1 or 2 almonds in it,
but I used the almonds whole rather then chopped . The difference in texture (brownie soft, almond harder)
to the bite is quite pleasant. Nice also to the eye to see the cut almonds on the side of the brownies. Going to
try with whole hazelnuts next.
Just one question. I have a lot of cooking chocolate that I would not want to go to waste.
If I were to replace cocoa with melted chocolate, how would I have to adjust the other ingredients and/or
cooking time in order for the brownies to turn up at least in the same ballpark as these?
thanks in advance
Reply
176 Joanne January 30, 2014 at 12:36 pm
Hi Janice, replacing the cocoa with chocolate changes the recipe a great deal. We really couldnt
speak to changes for other ingredients to accomodate. We recommend looking for a brownie recipe
that uses chocolate in place of cocoa powder. (We plan to add one to the site eventually, but were
guessing you want the brownies before then).
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177 Hoa January 28, 2014 at 2:47 am
Hi Joanne,many thanks for the recipe. I am little confused when it comes to the quantity of the cocoa
powder. I used this link to convert 3/4 cup of cocoa powder to grams and it came out as 88.5gr. But your
recipe only calls for 65gr. I dont know which one is the correct amount?
http://www.traditionaloven.com/culinary-arts/baking/cocoa-powder/convert-us-measuring-cup-to-gram-g-
of-cocoa-powder.html
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178 Joanne January 30, 2014 at 12:34 pm
Hi there 65 grams is what our kitchen scale measured. Some brands might weigh more than
others, though.
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179 Michael January 30, 2014 at 12:20 am
So I found this and made them tonight. I followed the recipe as written above except for one addition, I
added 3/4 tsp of peppermint extract and my batter was looking much thicker that what the pics show. It
wasnt until after I had them in the oven and I watched the video that I identified why I think that was the
case. In the recipe you have the sugar listed as 1 1/4 cup but in the video you say 1 1/2. Either way they still
turned out wonderful, at least the corner piece that I ate while itwas still warm out of the oven.
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180 Joanne January 30, 2014 at 12:07 pm
Hi Michael the correct amount is 1 1/4 cups of sugar. We made a mistake in the video (thank you
for pointing that out!). So sorry for the confusion, we have amended the video.
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181 Kathrine January 30, 2014 at 4:44 am
Just made this and it was great. For those who had problems with the cocoa powder, I suggest to lessen it to
60 grams instead of 65 grams. I used Hersheys Cocoa Powder. Will be making this again.
Thank you for this recipe.
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182 Chelsea January 30, 2014 at 8:34 pm
These are delicious. I had to replace half a cup of sugar with half a cup of firmly packed brown sugar and I
added a teaspoon of instant coffee which made them taste even more chocolatey. Great recipe
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183 janelle January 30, 2014 at 10:03 pm
Excellent brownies! As per comments, I added 1/2 cup extra sugar, also 1/2 tsp. salt. Melted the butter in
the microwave, and just used an electric hand mixer for a minute or so at the end of mixing. Dough was
quite stiff and grainy, it didnt pour, I actually had to work it out in the pan with a spatula dipped in hot
water. Nevertheless, after baking it for 35 minutes, absolute magic. Best brownies Ive ever made. Crispy
edges, gooey centers. Oh, and I used Ghiradelli cocoa.
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184 Amber January 31, 2014 at 2:12 am
These are in the oven right now, and the batter tastes amazing, Im sure they will be delicious. Only thing I
changed is that I used coconut oil which I melted in the microwave and then just mixed it together without
the double boiler method. The batter was VERY thick, I could literally pick the whole thing up and set it
into the pan then I spread it out from there. I just lined my pyrex dish with more coconut oil rather than
using parchment paper. Excited to see how they taste because the batter was SOOO good and I love fudgy
brownies
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185 Jason January 31, 2014 at 10:33 am
Just made these last night. Decided to add about a 1/3 cup of semisweet mini chocolate chips to the mixture
just prior to spooning it into the baking dish. Wife said the result was better than Chiradelli, our favorite
boxed brownies. This is a keeper!
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186 mia January 31, 2014 at 1:03 pm
Simply awful followed recipe exactly and they turned out horrid. Bad texture, odd taste. Very
dissapointed
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187 Joanne February 1, 2014 at 11:37 am
Sorry you didnt like them cocoa brownies are much less cake-like than other brownie recipes.
Maybe you would prefer a brownie recipe that starts with chocolate that is melted instead?
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188 Maddy January 31, 2014 at 5:53 pm
This is the best recipe for brownies ever!!!!!!!! My family didnt believe that I made them!!!
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189 muffin mint brownies January 31, 2014 at 8:47 pm
Using two sticks of butter and doubling cocoa, salt, sugar plus some, three jumbo eggs, and one cup flour,
then blending in chocolate mint candies that have a hard shell similar to an m&m, or if you can find them,
m&m mintsadded onto the top of each one of the mini-muffin lined cups. Bake time reduced to 12
minutes, when clean knife comes out clean. Pretty and very tasty. The dark chocolate with mint candy
makes yummy mini mint brownie muffins.
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190 V Joanne Heyob. February 1, 2014 at 4:55 pm
I just made these for the Super Bowl party tomorrow. I cannot wait to try them. I also added instant coffee
just to see if they are mocha-able. I will let you know. They sound yummy and I just love all the way home
made food.
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191 Catmatt February 1, 2014 at 8:19 pm
Thank you for wonderful video and all. I love fudge brownies and living overseas so nice to get the back
home brownie. I am taking them to work tomorrow and can tell everyone these are authentic American!
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192 egrigg32@gmail.com February 2, 2014 at 6:53 am
I was wondering if you could use splenda and a gluten free flour?
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193 Joanne February 2, 2014 at 12:50 pm
Possibly, but we really would not know where to start in telling you how much of each? Maybe some
experimenting is in your future? Wed love to hear how things go.
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194 madeline February 2, 2014 at 9:00 am
Wow!! Im 13 and I love chocolate and cooking!! Ive always made brownies from a mix, and never even
considered making them from scratch. I just loved these and how intense they were! These brownies are
great for people who love intense, rich, dense, dark chocolate, and dont want a complex long recipe. These
were wonderful and I dont think ill ever make packaged brownies again! Thanks for sharing this recipe! It
really turned my world of chocolate upside-down!!
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195 Joanne February 2, 2014 at 12:49 pm
Hi Madeline! So excited that you are 13 and already baking! So happy you loved the brownies.
p.s. we love chocolate, too
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196 Jane February 2, 2014 at 4:17 pm
These brownies are definitely delicious and definitely for dark chocolate lovers. My children told me they
did not like these brownies, they like regular brownies (ones from a mix). The hardest part of this recipe is
waiting for the butter to melt into the sugar and chocolate. Other than that, a breeze! Very dense and
chocolatey!!
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197 Joanne February 4, 2014 at 11:05 am
You can speed up the melting by using a microwave instead of the stovetop method.
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198 Stephanie P. February 5, 2014 at 9:33 pm
I used the microwave and zapped it for 30 seconds, that was all it took and it worked out perfectly
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199 Andrea February 2, 2014 at 9:52 pm
I followed this recipe exactly and they werent quite sweet enough for my 12 yr old. He took a bite and spit
it out. They werent really sweet enough for me or my husband either. Were not a fan of dark bitter
chocolate flavor so next time Ill be sure to add more sugar.
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200 Victoria February 2, 2014 at 10:40 pm
These are the best brownies I have ever tasted in my life! I made a few changes but followed most of the
recipe and I love the process used here. I used dark chocolate cocoa which can be a little overbearing at
times, so I left out 1 of the extra tablespoons of cocoa and increased the sugar to 1 1/2 cups. Pulled the
brownies out of the oven when they were still just a bit gooey.
I also used that same dark chocolate cocoa to make a small bit of icing for the top.
Final resultheaven on earth. No exaggeration.
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201 sam February 3, 2014 at 8:14 am
Hi, this looks amazing and my cousin and I are definitely doing it this weekend!
However, im watching my caloric and sugar intake and would really appreciate it if you could tell me how
many calories are in this recipe.
p.s. : it would be great if you could list the full nutritional info.
Thanks:-)
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202 Joanne February 4, 2014 at 11:07 am
Hi Sam, At the moment we do not provide nutrition facts for our recipes. It is something we are
considering, though. For now, a great resource is this url:
http://caloriecount.about.com/cc/recipe_analysis.php
It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs
nutritional facts. Hope that helps.
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203 Matt February 3, 2014 at 2:20 pm
We sent 5 batches of your brownie recipe to our Marine stationed at Camp Leatherneck in Helmand
Province, Afghanistan and heres what he said about them:Thank you, and your package and brownies
arrived!!! my god they were delicious, we gobbled them up in 3 days! And thank YOU for a wonderful
recipe that not only tastes great but is easy to make, ships well, and stays fresh for weeks when packaged
carefully in ziptie freezer bags ! ! ! !
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204 Joanne February 4, 2014 at 11:03 am
Hi Matt, Thank you SO much for sharing this. Were thrilled the brownies made it all the way to
Afghanistan All the best to you!
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205 Celeste February 3, 2014 at 9:35 pm
Tried these tonight my family loved them!!! My son is very picky about brownies and he had seconds and
then thirds! Super good brownies. Thanks for the recipe!
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206 suzanne clark February 5, 2014 at 3:03 pm
Had a real good time making these delicious morsels this afternoon. Used high fat dutch cocoa powder with
the extra sugar suggested. Prepared batter by hand over simmer pot. Baking now so will post again when
complete:-)
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207 Shawnee February 5, 2014 at 6:43 pm
Wow! This is the BEST homemade brownie recipe I have EVER made with my girls! Its a snowy, icy day
here in PA and I came across your recipe! Thanks!!!!
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208 suzanne clark February 5, 2014 at 7:32 pm
I said I would report back after baking and cooling these wonderful tasting & looking brownies. Will never
use boxed again. Easy ingredients that are staples in my home.
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209 Stephanie P. February 5, 2014 at 9:31 pm
I made these tonight and Im really trying hard not to eat the whole pan! So amazingly good, Ill never buy
another box brownie mix again! Thanks so much for sharing!
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210 Tia February 6, 2014 at 6:49 pm
Can I use non-stick baking spray if I dont have foil or parchment paper?
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211 Joanne February 26, 2014 at 12:47 pm
That should work, although the first few brownies might be a little tricky to get out of the pan.
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212 Sakinah February 8, 2014 at 8:16 am
Awesome. Easy and fast. Fudgy and delicious. Thank you.
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213 Johlene February 8, 2014 at 10:47 am
Hey guys I made this recipe and it came out really nice, my family loves it!!
Im going to use this recipe shortly on my blog as a layer cake!! Thanks for sharing!!
Johlene (Flavours & Frosting) Xx
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214 JennyK February 9, 2014 at 3:14 pm
Didnt have vanilla at the house, used almond extract instead. Delicious!!
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215 Naz February 11, 2014 at 7:06 pm
OMG! Ive recently been trying a lot of recipes for different things and I LOVE BROWNIES! these are
perfect!! not only are they moist and , they arent overly sugary like most, more of a rich chocolate flavor
and I love it. Also it is simple and I could use all the ingredients I l already had! The only thing I altered was
the pan size, used 913
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216 Kelli C. April 3, 2014 at 12:48 pm
Did you double the recipe or leave it and use the 913 pan. Want to make them today but dont have
enough ingredients to double
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217 Lee February 11, 2014 at 7:11 pm
Tried these last night. Without a doubt, the best brownie hands down. I loved everything about this recipe:
the technique, the simple ingredients, and the result. Literally had to stop myself from aborting the baking
portion and just eating the batter (before the eggs were added). LOL
Thank you for sharing!
Oh, and these are 188 calories per serving (88 pan and cut into 16 servings).
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218 Mardelle February 11, 2014 at 8:27 pm
I made this recipe at Christmas for my daughters boyfriend for a gift. He loved them so much he hide them
in his room and did not share Been away for most of the time. My son is begging me to make these
again, as he was able to sample the rounded edge bits and cannot forget them. Again, my kitchen is filled
with this amazing aroma! Thank You for sharing, its truly a a keeper
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219 Hannah February 12, 2014 at 12:47 pm
they tasted pretty good but they were a little dry. but it was the first time i ever made homemade brownies
so i guess that contributed a bit.
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220 Joanne February 27, 2014 at 4:38 pm
Hi Hannah, try taking them out a little earlier next time (maybe a minute or two). We like to do this,
ourselves.
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221 Beverly Cox February 12, 2014 at 7:01 pm
I just made these and I really like them! If you like chocolate more than sugar, then these are for you. Just
sweet enough. Very satisfying.
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222 J February 12, 2014 at 8:12 pm
This recipe, if followed correctly will yield some of the fudgiest brownies youve ever had. I think this is a
very good brownie recipe especially for persons who are a bit timid in the kitchen. I myself added a bit of
espresso powder during the double boiler stage and the end result was amazing. Anyone that knows about
confection and/or chocolate will agree..best brownies ever!
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223 sam February 12, 2014 at 11:18 pm
The best Ive ever had yum!
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224 Amy O February 13, 2014 at 7:12 pm
WOW!!! These are the brownies Ive been searching for!!! I LOVE dark chocolate, so these were perfect. I
tossed some special dark chocolate chips on top before baking. Won best tasting dessert at office baking
contest.
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225 Steph February 13, 2014 at 9:11 pm
Yum! I just made these and they are SO great. I followed the recipe except I microwaved the butter. I found
the batter to be very thick and not really pourable, but easily spreadable. Also, the color of my brownies
were very different, I think because I used Hersheys Special Dark cocoa. They look like the color of an
Oreo. They are mega tasty, though not too sweet and nice and chewy! Thanks for the great recipe!
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226 Parneet February 13, 2014 at 11:50 pm
OMG! 100/100!This recipe is so delectable! Amazing! It turned out just like the pictures. I used granulated
sugar and brown sugar to the ratio of 2:1 in the 1 1/4 cup and it turned out moist and dense- the perfect
brownie! It is not bitter in the least. I think the brown sugar made that difference. My mom and sister loved
these! Definitely will be baking them each weekend!
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227 Claire February 14, 2014 at 5:08 pm
The recipe DID NOT work well for me. The heating up the dry mixture took 45 minutes just for the sugar
and butter to separate and become hard to mix. The batter worked once I put the flour and eggs in and it
mixed. But I had to cook it for 40 minutes just for it to stay the same heat and consistency as the batter I had
put in the oven for than a half an hour prior. Then I leave it in for 2 more minutes and it burns down to the
crisp and makes my house smell like smoke. My tip is make sure the butter is softened then do the steam
trick but stir constantly after the first 5 minutes. Then heat your oven to 350 and cook it for 20-25 minutes
but keep a very close eye on it. Sorry that it didnt work for me!!! I was so happy when I saw this recipe but
it just wasnt worth the 2 hours that it took me.
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228 Joanne February 27, 2014 at 4:21 pm
Hi Claire, Sorry the brownies didnt work well for you! Were not quite sure why they took so long
(you could try using the microwave, that has worked well for many).
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229 Mei February 14, 2014 at 5:53 pm
Thanks for the amazing recipe! I made it for my friends for Valentines Day and they loved it.
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230 Rachael February 15, 2014 at 8:46 pm
Mine came out kind of greasy. Needed more flour, had to bake them twice as long and still sticky.
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231 Joanne February 27, 2014 at 4:33 pm
Sorry about that Rachael!
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232 Mariam February 16, 2014 at 11:58 am
Hello, i was wondering if i could minus the coco to half cup and add the difference i.e quarter cup , of extra
flour to the batter What say ??
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233 Joanne February 20, 2014 at 11:02 am
Its hard for us to tell without trying it ourselves. You could definitely give it a try though.
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234 Tally February 19, 2014 at 2:19 am
Whoever said these were bitter have broken taste buds. These brownies are amazing! I just had to watch
min closely because we have an older oven and tends to cook things too fast, and nobody wants over done
brownies. This is a GREAT recipe!
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235 Miriam Madsen February 19, 2014 at 9:25 am
I really like this recipe! I tried it once and I want to try it again! Its great!
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236 anonymous February 19, 2014 at 10:54 am
this is a great alternative to the normal brownie mix that has melted chocolate in it. when you make
chocolate brownies when you take them out the oven they should still be soft and quite gooey inside but
when you took the ones in the video out the oven they werent like this. wouldnt they have gone too hard as
they cooled? or because there is no chocolate in it do they not harden up so much when you take them out
the oven?
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237 Joanne February 20, 2014 at 10:53 am
We remove them with a toothpick can be inserted and comes out almost clean. They are nice and
fudgy this way.
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238 Sophie February 19, 2014 at 12:48 pm
Brill!!! Cant wait to do it again. Hope second one turns out like first for a bake sale we are having
Worth 10000 to buy to eat
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239 Kandace February 19, 2014 at 7:38 pm
I was wondering if you have to use the aluminum foil? I was considering doubling the recipe and baking
them in a muffin pan. I wanted to make them for a birthday party and wanted to ensure everyone gets the
same size piece. Little kids are kind of finnicky that way. My 18 month old loved these brownies and a
Chocolatey mess all over his face and hands. We just cut them smaller so he wouldnt have to much sugar.
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240 Joanne February 20, 2014 at 10:52 am
The foil helps with sticking and removing the baked brownies from the pan. You could try a muffin
tin we bet it would work just fine.
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241 Juliet February 21, 2014 at 12:57 am
I think they sell colored parchment paper you could line the tins with to make them colorful
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242 Ivana February 20, 2014 at 5:37 pm
Hey guys! Made these beautiful brownies a couple of times. They are super delicious. I have a question
tough. Do you think I can make them gluten free? Maybe put almond meal or similar instead of flour?
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243 Adam February 26, 2014 at 1:21 pm
Hi there we have not tried this. Wed love to hear if you do, though Heres an almond brownie
from Love and Olive Oil (we totally trust them): http://www.loveandoliveoil.com/2013/10/triple-
almond-brownies.html
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244 Juliet February 21, 2014 at 12:56 am
I just made these. These are awesome! Followed recipe exactly. Nice and fudgr filled flaky on top.
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245 Meredith February 22, 2014 at 3:10 pm
Made these yesterday. Added 1/2 c milk chocolate chips to add just a little more chocolaty pop. LOVED
them. So chewy, so fudgy and just the right amount of crispy on top. Highly recommended!
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246 Katherine February 22, 2014 at 7:05 pm
They turned out great! I made these for a family get together and they were a hit. I will definitely be using
this recipe again! Thank you so much!
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247 Kerrie McLoughlin February 23, 2014 at 10:17 pm
Fabulous new recipe to add to my chocolate arsenal! I never follow a recipe exactly except for ingredients
just tossed it all together after nuking the butter all melty. Added some chocolate syrup. Put them in a
pan with sprayed coconut oil. Perfect!
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248 marian February 24, 2014 at 3:07 pm
hi, i used this recipe but it totally failed!! the mixture was kind of bulky not at soft as the photo to flow in the
pan also it took an hour until it was done, i dont know why!!!
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249 Adam February 26, 2014 at 1:09 pm
Hi Marian Sorry things didnt work out! It is possible the flour amount was a little off when you
measured? The batter should be pretty thick, but silky.
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250 Cassidy Jacobson February 24, 2014 at 4:42 pm
These are incredible! So simple but so incredible. Chocolate-Gasm for sure!
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251 Jen February 24, 2014 at 8:14 pm
I made these for my family. I doubled the recipe and made them in a 913 pan. I added chopped pecans and
swirled caramel ice cream topping through the top before baking. We all gave them 2 thumbs up. These are
the absolute best brownies weve ever had! They are the perfect balance of chewy, chocolatey,
deliciousness!!! 5 stars!
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252 Raquel February 26, 2014 at 3:49 pm
Can I make these in a mini cupcake pan for mini brownie bites???
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253 Joanne February 27, 2014 at 4:10 pm
We dont see why not the cooking time might be a little less, though.
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254 Christa February 27, 2014 at 10:17 am
These are amazing. I added a bit of whole wheat pastry flour (reduced white) and a splash of milk, it added
a bit of texture. The recipe is genius as is. Thanks for sharing it. Any suggestions on how to use oat flour in
this recipe? Cant seem to get the right ratio
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255 Trish March 1, 2014 at 8:08 pm
These turned out perfect exactly the recipe I want when Im craving brownies. They arent like those
frosted cake-like brownies that I have made in the past..those are okay but dont taste like a real brownie to
me. Thank you for this scrumptious recipe..Ill be making it again when my next brownie craving appears.
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256 Mary March 1, 2014 at 8:15 pm
Amazing! ive made these at least 10 times in the past month! my go-to brownie recipe, and its so easy! I
didnt have any eggs one time so I used mayonnaise and it worked perfectly well!! great recipe, definitely
try it out xx
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257 N March 1, 2014 at 9:26 pm
If these brownies are wrong, I dont want to be right. Im in heaven.
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258 Wendy March 2, 2014 at 6:47 pm
Moist, rich,butand I say this with a love of dark chocolate- the flavor was a bit chalky. I followed the
directions exactly, but was surprised that the cooking time took an extra 15 minutes. I topped it with
chocolate and mint chips so they would melt and I could spread the warm chocolate like a frosting. This
helped off-set the chalkiness.
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259 Dani March 2, 2014 at 8:36 pm
My husband and I LOVE these! I made them once and now am baking them constantly haha so addictive.
We love the dark chocolate and walnuts. So fudgy and delicious- thank you for sharing this recipe! I was on
the hunt for a good homemade recipe and tried tons before this one turned up and became an instant favorite
for us
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260 Melissa March 5, 2014 at 8:04 am
The best brownies Ive tasted. I love this recipe because it worked really well.
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261 Taryn March 5, 2014 at 11:54 pm
THESE WERE AMAZING!! i would not change a thing about them, everyone loved them and this is now
my go to brownie!!! thank you!! fabulous!
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262 Evelyn March 6, 2014 at 7:55 pm
Very dark and chocolatey, but what about any levening?? Other recipes have BP, and this was totally
flat..We have a weird oven, so it needed to be 350 too. Really rich, this would be a good base for the
chocolate triffle bowel desert with ice cream or whip cream!
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263 Joanne March 17, 2014 at 4:43 pm
We dont include any extra leavening agents and rely on the eggs. You could try adding some baking
powder or soda if you like.
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264 Ana March 6, 2014 at 9:40 pm
This will be my first time making brownies, Ill actually try this recipe out with my boyfriend. My only
doubt is, I cant seem to find parchment paper to line the tray. Could I use regular foil or could I grease the
pan instead?
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265 Joanne March 17, 2014 at 4:42 pm
Foil will work just fine.
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266 Jean March 7, 2014 at 1:18 pm
Glad I didnt stop looking for brownie recipes! Thank you so much for these lovely brownies, I was quite
unsure about making it at first as I had read that it didnt turn out well. Since I didnt have all-purpose flour,
I just mixed plain flour and SR flour, lol!
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267 Bonnie March 7, 2014 at 4:33 pm
I havent made this recipe yet, but it sounds terrific! With other brownies I have baked, a guaranteed hit is to
serve them ever-so-slightly warm, with a scoop of slightly softened French vanilla ice cream on top
absolutely heavenly!
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268 Joanne March 17, 2014 at 4:39 pm
Oh yes, warmed brownies are amazing!
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269 Jse March 9, 2014 at 7:54 pm
I just made one batch and had to eat the whole thing me and my wife. Its just that good !!!!!
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270 Paul March 11, 2014 at 1:43 am
I have made these many times now, usually I double to triple the vanilla and up the sugar to 1 3/4 cups and
they are just wonderful. Today I made a batch and forgot to add the flour, not realizing it until they were
almost done baking. They still turned out really well so if you have no flour, you can just leave it out. I
have yet to experiment with using half the flour as directed, etc.
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271 Joanne March 17, 2014 at 3:30 pm
How interesting. Thanks for sharing your findings
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272 brian March 12, 2014 at 12:16 am
Tasted great but were ruined because they would not come off the wax paper. I suggest greasing the pan
and doing without the paper.
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273 Joanne March 17, 2014 at 3:26 pm
Foil or parchment paper are best. Oiling the pan could work, too (although we personally always line
it).
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274 Melissa March 12, 2014 at 12:20 am
These brownies were spectacularfudgy and moist and ever-so-slightly chewy! Im not sure if the other
commenters are simply used to American chocolate dishes that use tons of additives, sugar, and little cocoa,
but this, people, is what chocolate tastes like. Its bittersweet, elegant, and fabulous. Thank you for this
recipe!
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275 Joanne March 17, 2014 at 3:25 pm
So glad you enjoyed them!
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276 Alyssandra santos March 12, 2014 at 6:14 am
How many brownies can this recipe make?
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277 Joanne March 17, 2014 at 3:25 pm
The recipe makes 16 brownies.
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278 Stacy March 12, 2014 at 2:49 pm
I made a half batch of these last night because I had a sweet tooth. I have never made homemade brownies
before. But these were incredible. I thought it would be hard to get something like my favorite boxed
brownies at the grocery store. But they tasted just as good but I would say even better (We love the triple
fudge chocolate brownies). Next time I am going to add chocolate chunks to this. It was soo good I ate the
rest of the batch today and they were even better cooled. I love that I will never have to buy another boxed
brownie mix and I can make them and say they are homemade! Thanks so much for sharing!
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279 Joanne March 17, 2014 at 3:19 pm
Adding more chocolate is always a good option. Glad you love the brownies!
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280 Dude March 12, 2014 at 6:22 pm
Im a bachelor who has never made anything like this before. It was pretty simple and the brownies are
incredible! I had to cook them an extra 10 minutes but they came out great.
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281 Joanne March 17, 2014 at 3:17 pm
Nice! Glad you gave them a try
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282 D. March 12, 2014 at 11:58 pm
I love this recipe, the best Ive found so far! I will use less sugar next time as they were to sweet for me.
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283 Angela March 13, 2014 at 7:48 pm
Doubled the recipe for a 913, baked 25-30 minutes. I melted the butter in the microwave instead of the
whole bowl-over-boiling-water technique, and felt like the results were amazing! I have tried many
homemade recipes, and have kept just going back to the boxI like the box better, and its easier.
However, I am so happy to have found a replacement to my boxed mixes! Mine didnt look quite as pretty
on top, but once cut into squares looked fine, so not a worry! Wonderful brownie!!!
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284 Joanne March 17, 2014 at 3:12 pm
So glad weve converted you Angela!
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285 Lola Ditzler March 13, 2014 at 11:16 pm
The first time I made them I added nuts and peanut butter after they were done I drizzled caramel on top we
hade them with ice cream everyone loved them. So this time it was faster because I knew what to do and
Im taking them to a friends house. Hes going to get French vanilla bean ice cream um yummy!!! Cant
wait steamed fish vegetables baked potatoe and dessert . What a way to go .5stars ya
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286 Joanne March 17, 2014 at 3:10 pm
Sounds delicious!
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287 Rob March 15, 2014 at 7:21 pm
Ive made this recipe a few times. Love it!
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288 Joanne March 17, 2014 at 2:58 pm
Great, so glad you like it.
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289 David March 16, 2014 at 8:48 am
Posted an interim review earlier, now that theyre done, heres a final assessment..
These were disappointing. The batter went together smoothly as the recipe instructions demonstrated, but
the brownies simply never got done on the bottom. We extended the baking time by ten minutes initially,
then by iterations of five minutes three consecutive times, for a baking time of 50 minutes way too long
for the tops and outer perimeter (hard as a rock), but the toothpick test still failed. About the only other
caveat is that we had to use foil rather than parchment paper, and perhaps for our oven putting the rack in
the lower third position was too low and thats saying something, as we normally have to watch our oven
for *overcooking* things.
The brownies in the center were edible, but even after adding a half-cup of brown sugar to enhance the
sweetness, they were still too bitter in the opinion of three of our four family members. Overall, were
disappointed.
If you want to try these, take heed to the sweetness cautions. Be prepared to add at least an additional cup of
sugar if you are expecting even average sweetness given the volume of cocoa in the recipe.
Thanks!
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290 Joanne March 16, 2014 at 11:08 am
Hi David, thanks so much for your comment. It is odd the brownies took so long to bake other
commenters have required an additional 10 minutes or so, but 50 minutes seems a lot. Just curious,
what kind of pan did you use? Was it metal or pyrex? Thanks for all the information
Reply
291 David W March 17, 2014 at 11:03 pm
Hi Joanne I used a Pyrex glass baking dish lined with aluminum foil. Given that the oven
temp is (relatively) low at 325, I suppose its possible the glass wasnt conducting the heat to the
bottom of the brownies quite as well as a metal pan would have. We just never got close to the
clean toothpick.
After I took the brownies out, cooled them, and peeled away the foil, I cut them and you could
clearly still see a narrow band of the batter at the bottom that simply wasnt done, while the top
2/3 was overcooked. We clearly left them in too long. That was further evidence by the
brownies around the edge having become entirely too hard.
Conversely, I noticed that the brownies did not develop that crinkley top texture, and I think
Im going to attribute that to my introduction of brown sugar into the recipe. I think the brown
sugar holds a bit more moisture, and the crackling almost certainly depends on getting the
moisture out.
Im thinking if I try this recipe again I will probably put the dish closer to the center of the
oven. Thinking may be the lower third is perhaps *too* low in the case of our particular oven.
Just a guess. This oven has been a bear about *overcooking* things, so weve learned to
shorten baking times (esp. for things like chocolate chip cookies) or theyll get singed around
the edges. For this recipe to require *more* time was really surprising.
I think, too, that to enhance the sweetness Id jump to 1-3/4 C granulated sugar it could also
be that the feint molasses remnant in the brown sugar skewed the flavor a bit.
Hope thats helpful info!
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292 Joanne March 19, 2014 at 11:57 am
Hi David, thanks so much for responding. Its really helpful for us to learn about
commenters experiences with our recipes. Im wondering about the glass dish weve
added baking a batch with our pyrex dish to our to-dos. Thanks again!
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293 David W March 19, 2014 at 5:55 pm
No problem! An affirmed chocoholic such as myself is ALWAYS angling for a
new recipe for something like fudge brownies Glad to help.
294 Lauren March 17, 2014 at 5:35 pm
My Mom and I LOVE these brownies!! I made them for St. Patricks Day and added peppermint extract to
add the minty flavor. VERY chocolaty and yummy, thanks for the recipe!
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295 Adam March 18, 2014 at 4:21 pm
Ohh, great idea. Glad you enjoyed them!
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296 Cordlt March 17, 2014 at 7:49 pm
Lovely brownies, lol made them one already .. now waiting for another bacth, idk about medicnial
butters tho
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297 Adam March 18, 2014 at 4:20 pm
Ha, glad you like them
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298 Lydia March 19, 2014 at 6:16 pm
I just made these today and they are FANTASTIC! Chewy and fudgy on the inside, just the way I like my
brownies. I substituted cacao powder for cocoa powder and it worked without a problem. The next them I
make I am going to test cup-for-cup gluten free flour for my sister. Ill let you know if it works.
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299 Joanne March 20, 2014 at 11:21 am
HI Lydia, Wed be very interested to learn how the gluten free flour works in this recipe. Thanks for
sharing!
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300 Sandra March 20, 2014 at 9:34 am
Im not sure why the photograph here shows the batter flowing into the pan. My batter came out very stiff
like peanut butter. The brownies were baked in half of the time, came out dry and fell apart. Not at all moist
and fudgy.
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301 Joanne March 20, 2014 at 11:20 am
Hi Sandra, the batter is thick, but should be spreadable from the bowl to the pan. Sorry things didnt
work for you!
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302 Kateri March 23, 2014 at 5:44 pm
Could i use brown sugar instead of granulated? Cause all i have is brown sugar
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303 Joanne March 24, 2014 at 9:44 am
You can try it. The texture will change some, but the brownies should still taste good.
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304 Pam March 25, 2014 at 5:17 pm
Wow! Great brownies! I added bakers chocolate as I had a bar that was opened and needed to be used and
I added additional sugar. I cooked them twice as long and they were completely gooey in the middle. I
dont mind a gooey brownie, so I ate the middle and my hubby ate the edges. We had a whole Jack Sprat
thing going on. Next time I will use a 9 inch pan because I found them a little thick. That should help with
the cook time, but all in all I loved these brownies!
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305 John March 25, 2014 at 7:49 pm
I made these tonight and they came out fantastic! My wife and son are enjoying them at the moment. Thank
you for sharing!
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306 Melissa March 25, 2014 at 9:31 pm
i am in the process of making these brownies and I think I will be disappointed. I upped the sugar because
the batter was bitter tasting. The batter was so think I had to spread it in the pan with my hands and a lot of
the butter rose to the top.
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307 Rebecca Harvey March 25, 2014 at 10:40 pm
This is my favorite brownie recipe! I omit the salt as I found it a bit too salty the first time around. I
microwave the butter and the texture is still gorgeous. I put extra vanilla in and cook for 30 minutes. Ive
bookmarked this gorgeous recipe!!
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308 Joanne April 3, 2014 at 11:12 am
Nice! So glad you enjoyed it.
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309 Neha March 26, 2014 at 1:28 pm
This has become my favorite brownie recipe. I always add a dash of coffee powder for added depth, but
today, I ran out of eggs, so I substituted 1/2 cup yogurt for the two eggs, and it came out even better!
Thank you so much for the recipe!!!
Reply
310 Joanne April 3, 2014 at 11:10 am
Interesting! Thanks for sharing your tip about yogurt.
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311 Minnie Sereneo March 26, 2014 at 7:14 pm
Greetings from Winnipeg,Manitoba! I had tried so many brownie recipes and was never completely
satisfied with the finish product. Thank you for sharing the recipe. I followed it to a T and the result was
perfect. Im making my second batch to share with co-workers.
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312 Joanne April 3, 2014 at 11:09 am
Awesome! So glad you enjoyed them.
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313 Laura March 27, 2014 at 9:29 pm
These were great! I did add an additional 1/4 cup of sugar to make them a little sweeter, but they still had a
wonderful dark chocolate taste. My son is on a gluten free diet, so I used 1/2 cup of a gluten free flour
mixture instead of regular flour. The whole family loved them! No one could tell they were gluten free.
Thanks for the great recipe!
Reply
314 Joanne April 3, 2014 at 11:03 am
Hi Laura, would you mind sharing which gluten-free mix you used? It may be helpful to other
gluten-free readers. Thanks so much!
Reply
315 Dawn March 28, 2014 at 6:54 pm
gosh- these are my go to brownies now. Ive made them so many times since the first. They are amazing! I
went to make another batch tonight and something went awry. Looking for thoughts? The butter was
melted and I added the sugars etc and thats were it seemed to get weird. The mixture was almost springy in
texture. I tried to salvage it with the eggs and slots of stirring, No luck! it was just not right. No saving it.
Any thoughts on what may have happened? Also- does anyone know if these freeze well?
Thanks! Happy baking!
Reply
316 Joanne April 3, 2014 at 10:59 am
Hmm, strange. We like melting the butter and sugars together, although that probably wasnt the
issue. As for freezing, the brownies do freeze well (although, they hardly last long since we eat them
too quickly).
Reply
317 Elizabeth Hoare March 29, 2014 at 5:41 am
Made these today for my sister in law and her new baby boy. They are great I also added about 3/4 cup of
frozen raspberries to the mixture and added about 5 mins to the cooking time. Definitely recommend.
Reply
318 Adam March 29, 2014 at 12:47 pm
Such a great idea to add raspberries. We need to try that ourselves.
Reply
319 Alan March 29, 2014 at 11:07 am
I had to improvise a little due to my stock of ingredients and they were the exact right sweetness for me,
dense and rich and had that great brownie flake on top. My changes:
1. Substituted wheat flour for the all purpose flour
2. Substituted 2 c powdered sugar for the granulated sugar
3. Added 1/2 bag of nestle chocolate chunks.
I used Hershey unsweetened cocoa.
The batter really was very thick probably because of the cornstarch that goes into powdered sugar and
wheat flour is denser. It was pretty much solid until I added the eggs and vanilla and then it got smooth and
shiny.
I think the change with the most effect was adding the chocolate chunks. They make everything better!
Im having trouble clicking a star, must be the iPhone format, but I would give this a definite 5!
Reply
320 Adam March 29, 2014 at 12:47 pm
Thanks Alan sorry the stars were not working for you.
Reply
321 Diane March 29, 2014 at 8:15 pm
As if, brownies should always be served warm! With ice cream.
Plus raspberries!
Reply
322 Janette March 30, 2014 at 11:14 pm
This recipe doesnt call for baking powder or baking soda. Was that an omission?
Reply
323 Joanne April 3, 2014 at 10:50 am
Not necessary for this recipe, the egg does the work some commenters have added some anyway,
though.
Reply
324 Phil March 31, 2014 at 4:05 pm
Thanks for this recipe. I served the brownies and part of a mixed chocolate dessert plate. I find it curious
that people found the recipe bitter, as it was the sweetest thing on the plate (a beetroot/choc slump cake and
a cocoa tart were with it). The brownies were delicious and fudgey. They were a bit sweet for my taste, but
I can reduce the sugar next time. There will be a next time.
Finding them sweet may be due to my being European, and enjoying a more bitter dessert.
Reply
325 Joanne April 3, 2014 at 10:47 am
Everyone has different tastes your mixed chocolate dessert plate sounds delicious!
Reply
326 Julie April 1, 2014 at 8:51 am
These are fantastic! About to make my fourth batch, and Im trying to adjust the recipe for a friend who is
mostly lactose- and sugar-free. Im wondering if anyone has attempted subbing the butter for margarine or
any alternative sweetners (stevia, agave, etc)? Im concerned this will alter the perfect texture too much
Also for those fellow gluten-free-ers, I have made these with coconut flour and they are WONDERFUL
adds just the faintest whisper of coconut flavor and gives them a very hearty weight / feel, as well as being
healthier bc of the coconut fiber. highly recommend this sub.
Reply
327 Joanne April 3, 2014 at 10:43 am
Thanks for your input about coconut flour, its great to know that it worked for you.
Reply
328 Julie April 1, 2014 at 9:09 am
One more quick question - is it OK to make the batter ahead and then let it sit for an hour or two before
baking? If so, @ room temp or refrigerated? For example, if one wanted to serve the brownies warm with
ice cream at a dinner party, lets say
Reply
329 Joanne April 3, 2014 at 10:43 am
HI Julie, weve never tried this. If you wanted to try yourself, wed suggest refrigerating the batter if
youre waiting longer than 30 minutes. Another option is to bake the brownies then reheat them
slightly before serving with ice cream (we do this all the time).
Reply
330 RoSon April 1, 2014 at 2:59 pm
I made these brownies and I was very pleased. These are so much better than the Hersheys ultimate
brownies that I had to throw out because they were terrible. I used the natural cocoa and made a nice
frosting. This is my new go to recipes for brownies. Great job!!!
Reply
331 Joanne April 3, 2014 at 10:41 am
Glad you liked them!
Reply
332 suzy April 2, 2014 at 12:15 pm
Just made these brownies today. They are delious! They came out perfect! I will defenitly be making them
again!! MMMMMMM!!!
Reply
333 Joanne April 3, 2014 at 10:40 am
So glad you enjoyed them!
Reply
334 suzy April 2, 2014 at 12:17 pm
Highly recommend this recipe!!! MMMMM!!!!
Reply
335 Sarah April 3, 2014 at 3:53 am
Hi! I just put the batter into the oven. The final batter was thick and glossy, but still gritty! What did I do
wrong?
Reply
336 Joanne April 3, 2014 at 10:38 am
After adding the egg, the batter should of turned from gritty to glossy and smooth. Did the brownies
turn out for you?
Reply
337 Sarah April 11, 2014 at 3:43 am
Yes! The first time I over baked them because I thought theyd be undercooked, but they were
still soo good! Im baking them again!!
Reply
338 Melissa April 3, 2014 at 1:13 pm
These are super duper chocolatey! Almost too much for me but my husband loved them. Chocolate is rarely
my first choice for a dessert, but when I am craving it I want it to be dark and rich. This recipe fits the bill.
And the best part is that I almost always have all of the ingredients on hand.
I did have a couple of minor problems. The batter was really, really thick (thicker than what is pictured here,
I think), and because of that it was hard to get it to spread evenly. The center was slightly thicker than the
edges, so even with an additional 5 minutes of bake time I never got a completely clean toothpick. I usually
under-bake my brownies a little because thats how I like them, so big deal. And to be fair to the recipe, I
also tried making some bread the same day that came out a little dry. The problem could have been with the
weather conditions or something like that. Baking is a weird kind of sorcery, so sometimes weird s*** just
happens.
Bottom line, great recipe that I will definitely make again!
Reply
339 Joanne April 4, 2014 at 11:36 am
weird kind of sorcery haha. Glad you liked the recipe and we hope you try again with fewer
problems
Reply
340 Audrey April 4, 2014 at 12:19 am
Ive made these a few times, and making them again tonight, they are absolutely delicious!
Though I can never get them to bake all the way through. I upped the temperature to 350 and baked for a
while longer, and yet they remain really gooey.
In my opinion thats not such a bad thing, kind of halfway between brownies and lava-cake, which is
actually really delicious.
Its just bugging me a bit that I cant get them to set properly.
Reply
341 Joanne April 4, 2014 at 11:29 am
Hmm, thats strange. You could try increasing the temp a little more maybe your oven runs a little
cold? Glad you like them anyway, though
Reply
342 shannon April 4, 2014 at 11:13 am
I am making these now, i decided to double the recipe since i dont have an 88 pan so i wanted to use a
913 instead. My batter turned out SO thick, it just kind of plopped into the baking dish and i had to
smoosh it out with my spoon. I hope it still turns out okay, the last brownies i made (not from your website)
turned out really cake like and i like a more dense brownie.
Ill update if these ever finish baking.
Reply
343 Joanne April 4, 2014 at 11:18 am
Hope they turn out for you and that you love them!
Reply
344 David April 4, 2014 at 7:14 pm
I have these baking now. My original mixture of the cocoa/salt/sugar/butter was way dry. No liquid at all.
Just butter wet cocoa, sugar, and salt mixture. I added a dash (probably around 1/4 cup) of whole milk to
the mixture. Finished mixing the rest of the recipe as described and it spread beautifully in the pan. Cant
wait to try these when done. Will let ya know how they turn out. I personally LOVE brownies so Im
excited. The batter tasted wonderful. I can smell them baking now. WOOT. Will update soon. Thanks for
the recipe.
Reply
345 Leslie April 5, 2014 at 8:15 pm
Great rescipy we added in Oreo brownie crumbs on the top and it tastes great! Hope you can use that in
your next recipy
Reply
346 Justin April 5, 2014 at 8:38 pm
Making these tonight for the second time. They are the best brownies I have ever had!!
Reply
347 Miho April 6, 2014 at 10:16 am
I only have salted butter should I leave out the Kosher salt then?
Reply
348 Adam April 8, 2014 at 11:47 am
You can or just reduce a little.
Reply
349 Katie April 6, 2014 at 9:22 pm
mine turned out backwards, instead of chewy with a flakey top they have a chewy top and are light and
fluffy in the center. they are delicious but i dont know why they turned out like that, could my oven temp be
wrong?
Reply
350 Adam April 8, 2014 at 11:38 am
Hmm its possible. You could try slightly under-baking next time we do this anyway since we
love extra fudgy brownies.
Reply
351 Claire April 7, 2014 at 2:00 pm
Hi thanks for the recipe, this seems to be the best brownie recipe I have tried! Being in the UK I used plain
flour. I have an Aga so cooked in top oven (220/230 deg C) and added a some small chunks of dark
chocolate to the mixture at the end as I had 1/4 of a bar in my fridge.beautiful and my kids (7 and 6) love
them too! Not bitter at all!
Reply
352 Adam April 8, 2014 at 11:37 am
Adding more chocolate is never a bad idea!
Reply
353 Rochelle April 7, 2014 at 10:42 pm
I love this recipe and see it around a lot. But I have a hard time finding the conversions for a 913 inch pan
since I need to make more brownies for a larger crowd.
Reply
354 Adam April 8, 2014 at 11:35 am
Hi Rochelle, Our best advice is to simply double the recipe bake time might be a little longer,
though.
Reply
355 Justin April 8, 2014 at 11:42 am
I tried to comment the other day, but I dont think it worked. Anyway, I have made these twice, and they
are sooooo delicious. They dont last a day in my house.
This recipe is perfect!
The first time I made them, I sprinkled a little sea salt on top. I cant resist sea salt and dark chocolate!
Reply
356 Adam April 8, 2014 at 11:43 am
So glad you loved them! Thanks for coming back and letting us know.
Reply
357 Scott April 8, 2014 at 2:11 pm
I LIKED IT!! THANK YOU FOR TAKING TIME TO SHARE.
Reply
358 KW April 8, 2014 at 7:39 pm
THE BROWNIES WERE SO GOOD MAKING AGAIN, however, I added 1 teaspoon more of vanilla
extract, because the batter was too thick.
Reply
359 Aaron April 9, 2014 at 12:33 am
Does it need to be unsalted butter?
Reply
360 Adam April 10, 2014 at 2:52 pm
No, however, if you use salted butter you might want to reduce the amount of salt called for in the
recipe.
Reply
361 chantel April 10, 2014 at 12:33 am
I just made these and I think they have potential so I will give them another try. I melted the butter in the
microwave. Even after adding the egg and flour they were a bit gritty and the final product seems to have a
little grittiness to them as well. They arent fully cooled so maybe it will disappear when they are. I added
chocolate chips. I used a corningware dish that I typically use to bake brownies. I had to bake an extra 10
minutes and they were still pretty soft though the toothpick did come out fairly clean. I have a convection
oven and it just seemed to not look right after 25 minutes. My convection automatically adjust the temp
down by 25 degrees so I bumped it up to 350. After that it appeared to get closer to the crackly crust but
wasnt quite right. I also used Hersheys cocoa powder. I would like to point out that there is dutch cocoa
which is light and Special Dark which is almost black. I had Special Dark so I used that. The brownies
were nearly black when baked. I also added an extra 1/4 cup of sugar because the batter was so bitter.
When I try the recipe again I will do three things differently to see if they come out right. I will use regular
dutch cocoa, heat my oven to 350(which is really 325 for convection), and I will use the double boiler
method to see if the sugar melts into the butter without being gritty.
Based on the ingredients and methods I used, the final product came out fudgy, very dark and a bit
bitter(and I love dark chocolate) and a bit grainy with a buttery residue( I think that is because the butter and
sugar didnt integrate properly . The tops were kind of shiny and cracked. The recipe is better than others I
have tried so I will give it another whirl once I have purchased dutch cocoa and I will update as to whether
or not it fixed the issues.
Thanks for the recipe!
Reply
362 Adam April 10, 2014 at 2:50 pm
Thanks for sharing your thoughts! Hope you try them again. Best, Adam.
Reply
363 NdWood April 10, 2014 at 4:51 pm
These turned out great!. Sure microwaving may be easier but I think the melting on the stove top of the
butter, sugar, salt and cocoa together allows the flavors to develop and deepen.
Also could it be for the bakers who end up with watery batter that they are not using butter but a butter
blend, margarine, whipped butter or a vegetable spread? The added water in these (except for the whipped
butter) could be making the batter soupy.
Reply
364 muslima April 10, 2014 at 6:26 pm
Love this recipe!
Hands down, BEST homemade brownies I have EVER made. And I have made a whole lot . lol.
Will be making this again and again and again . and again.
Thanks for the recipe!
Question: Is there a way I could save this particular page to my pinterest page. I cant find a pin button.
Reply
365 Joanne April 16, 2014 at 1:00 pm
Hi there the pin button should appear when you over over an image. For now, heres a link to our
pin. If you repin that it should be saved for you. http://www.pinterest.com/pin/208995238930977521/
Reply
366 angela April 10, 2014 at 7:56 pm
Can I use bleached all-purpose flour instead of unbleached? Does it make a difference?
Reply
367 Joanne April 16, 2014 at 1:00 pm
You should be fine with bleached all-purpose flour here.
Reply
368 Amelia Bedelia April 12, 2014 at 11:05 pm
Oh boy this recipe doesnt make brownie batter, it makes brownie DOUGH. Thick, dark, heavenly
chocolate brownie dough! I can understand why this may put off some of my fellow bakers, but if you
persevere itll be worth it. I used 12 tbsp of butter instead of 10, and it helpeda little. Next time I may try
to dissolve the cocoa powder in a bit of hot water first, and see if that will help the batter be more viscous
without affecting the final product.
But for those of you who love a good, rich, fudgey, gooey brownie like I do, there is no better recipe than
this!
Reply
369 angel April 12, 2014 at 11:22 pm
does vanilla extract need to be added? becuse i put all my ingredients together and just realised i dont have
vanilla extract
Reply
370 Joanne April 16, 2014 at 12:55 pm
It isnt absolutely necessary. The vanilla adds a deep sweetness, but the brownies will be perfectly
fine without it.
Reply
Did you make it? How was it?:
371 Samantha April 14, 2014 at 8:30 am
is it okay to use an oven toaster instead of a regular oven? wont it burn the brownies?
Reply
372 Joanne April 16, 2014 at 12:43 pm
Hi Samantha, it is hard for us to say. If you have baked with your toaster oven in the past and had
success, you should try it. If not and you have a regular oven, wed stick to that.
Reply
373 Nadine April 15, 2014 at 12:17 am
I made them and they are by far the best brownies Ive ever had!! Better than the box is right! I used a rich
dutch coco and they are to die for!
Reply
374 Joanne April 16, 2014 at 12:38 pm
Oh yum! Glad you loved them so much
Reply
375 jojo April 15, 2014 at 6:57 am
Hi. Havent tried it yet. But I m thinking that overbeating the flour will develop the gluten and make the
batter way tougher. That may be why some pepole said they couldnt get it poured or spread.
Reply
376 Joanne April 16, 2014 at 12:37 pm
Its possible there is very little flour in the recipe. When we make it, we literally count our strokes
when we are mixing. Hope you give it a try, we love these brownies.
Reply
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