Chewy Fudgy Homemade Brownies.

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Greetings from the plane. Today are headed to sunny Mexico for 5 days for my best friend’s wedding. Riviera Maya – so excited to sit back with a margarita in hand and let others do the baking and cooking for me!

Enough about me. Moving on to why you’re really here… homemade chocolate brownies. Is there truly anything better in this world? Maybe if you add peanut butter frosting and chocolate covered pretzels and serve with chocolate milk. Oh heavens yes.

But today, let’s discuss the real deal. A brownie in its purest form. My favorite chewy fudgy homemade brownie recipe. No mixer, no strange ingredients, just pure brownie love.

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Everyone has a favorite brownie recipe. There are so many homemade favorites! But today I’ll show you how to make chewy, fudgy homemade brownies. Because in my dessert loving world, a brownie should be two things: chewy and fudgy.

Chewy brownies have a dense structure, but still have a little crumb. Fudgy brownies are dense, with a moist, intensely chocolatey interior – somewhere between a chocolate truffle and piece of fudge. I like my brownies so rich and dense that it tastes like frosting you can eat in bar form. Now how delicious does that sound?

If you’re looking for a healthy chocolate brownie recipe, look elsewhere because my homemade brownies are an indulgent dream come true.

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Before making a batch of homemade brownies, it’s helpful to know the importance of the ingredients you’re using. I wasn’t able to develop this brownie recipe without a little practice, trial and error (delicious trial and error, might I add), and learning.

Brownie Science, Explained. (nerd alert!) :)

Let’s break down my indulgently rich brownie recipe real quick. A brownie’s main ingredients are chocolate, flour, sugar, and eggs. Varying amounts of these ingredients will affect the texture of the finished product.

The importance of chocolate. Brownies may be made with cocoa powder or solid chocolate. If using all cocoa powder, you typically will need more fat in the batter because cocoa powder does not contain the cocoa butter that solid chocolate does. Today, my brownie recipe uses mostly solid chocolate with a bit of cocoa powder. Double the chocolate goodness! I prefer these brownies with semi-sweet chocolate, though milk chocolate would be just fine for a sweeter tasting brownie. I don’t suggest using unsweetened or bittersweet chocolate unless you love deep, dark chocolate. My taste testers found them to be too bitter using either of those chocolate options.

You’re going to melt a precise 8 ounces of chocolate with the butter – this will help prevent the chocolate from seizing. You may either do this on the stove or in the microwave. I can’t stress the importance of accurately measuring the 8 ounces. Here is the food scale I own and highly suggest stocking your kitchen with one. The most important tool I own!

Sorry it has chocolate crumbs all over it…

OXO Food Scale

Now, the flour. Like I mentioned above, I prefer my brownies chewy and fudgy! The fudginess in my brownie recipe relates to the small amount of flour. More flour = a more cake-like brownie. Cakey brownies are just not my thing; I’d rather have giant piece of chocolate cake!

Let’s talk sugar. My brownie recipe uses 3/4 cup of granulated sugar, which sweetens up the semi-sweet chocolate and unsweetened cocoa powder used. I also add 1/4 cup of brown sugar, which enhances the moist, fudgy texture. The sugars are whisked with the melted butter/chocolate mixture until completely smooth and uniform in texture.

There is very little wiggle room with the sugar. As long as you use 1 total cup of real sugar (no sugar substitutes here, please) – then your brownies will turn out wonderfully. 1 full cup of granulated sugar can be used without the addition of brown sugar. That version is just as fantastic – and easier since you only need 1 type of sugar! In fact, that’s how I usually make my brownies. But the little addition of brown sugar is welcomed these days.

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Eggs do about 1 million functions in baking. From binding, to adding richness, to tenderizing, to providing structure and lift. My homemade brownie recipes uses 3 eggs, which give the brownies a tight crumb and melt-in-your-mouth tender, fudgy texture.

Because I’m completely out of my chocolate-obsessed mind, I like to add chocolate chips or chunks to the brownie batter. There is always room for more chocolate, right? The chocolate pieces inside give the brownies a little texture and will melt all over your fingers when they’re warm. Just wait until you try these homemade brownies with a little melty vanilla ice cream on the side. Perfection.

Oh, and one final touch? You can even add milk chocolate frosting because… why not?

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Chocolate insanity, right here.


Chewy Fudgy Homemade Brownies

Chewy fudgy homemade brownies made completely from scratch. Try them with chocolate frosting and sprinkles on top! You will never make a box mix again, trust me.

Yield: 16-20 brownies

Prep Time: 25 minutes

Total Time: 1 hour, 10 minutes plus cooling


  • 1/2 cup (115g) salted butter*
  • 8 ounces (228g) coarsely chopped quality semi-sweet chocolate*
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
  • 2 Tablespoons (11g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips

Milk Chocolate Frosting (optional)

  • 1 and 3/4 cups (210g) confectioners' sugar
  • 1/4 cup (22g) unsweetened cocoa powder
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 Tablespoons (30ml) heavy cream or half-and-half
  • 1 teaspoon vanilla extract
  • salt, to taste


Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan* with aluminum foil, leaving an overhang on all sides. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

For the optional frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Frost the brownies before or after cutting into squares, whichever you prefer.

The brownies will stay fresh in an airtight container at room temperature for 1 week. Unfrosted brownies freeze well, up to 2 months.

*I love to use salted butter here. If you choose to use unsalted, don't increase the salt in the recipe. I find that there is no noticeable taste difference between using salted and unsalted butter in this particular recipe.

*I typically use Baker's, Ghirardelli, or Trader Joes chocolate. Try using bittersweet chocolate for a deeper, darker flavor. 

*You may use an 11x7 inch baking pan instead - the bake time is about 35-40 minutes.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


You may recognize this brownie recipe. I published a very similar one in my cookbook. I call them Death by Chocolate Brownies because they are just that – so intense! The only difference is that I don’t use cocoa powder or brown sugar. They’re still out of this world!

Death by Chocolate Brownies


Try my Raspberry Cheesecake Brownies next!

Raspberry Cheesecake Brownies by


See even more brownie recipes.

Homemade Chewy Fudgy Brownies by





300 Responses to “Chewy Fudgy Homemade Brownies.”

  1. #
    shamposted October 28, 2014 at 1:24 am

    Hi Sally, many thanks for your sharing. I tried it (but without the topping) wife, my kids and my friends love it. Mine a bit sweet..maybe i used sweeten choc bar..will try semi sweet. we love eat it with vanilla nice. again, tq for your recipe.


  2. #
    Annaposted October 28, 2014 at 6:47 am

    Hi Sally sorry to keep bothering you ! – can I please know if its ok to use a 8×8 inch square pan for this – I don’t have a 9inch…


  3. #
    mefflposted October 31, 2014 at 6:05 pm

    Hi! Just thanking you for this recipe, it’s perfect. I’ve been looking for a good brownie recipe and this with the crinkly top and fudgy texture nails it. The family loved it, we had it with walnut pieces and no icing. Thanks again!


  4. #
    Jenniferposted October 31, 2014 at 8:58 pm

    Just tried these. They were delicious! This is actually my first time making HOMEMADE brownies and it was awesome. Thank you! :)


  5. #
    Andrea Meyerposted November 2, 2014 at 6:45 pm

    Wow, I am objectively a horrible baker and, thanks to this recipe, I think I just made the best brownies in the world! Seriously, they couldn’t be more delicious. That said, they are so gooey, I had a hard time removing them from the tin foil and transporting them to a plate. Any tips? Thanks so much!


  6. #
    Karenposted November 2, 2014 at 9:04 pm

    Delicious,easy,all real ingredients! Super moist…I opt’ed for not frosting since they were so rich and sweet! I used parchment paper instead of the foil and worked just fine. Thanks for the recipe :-)


  7. #
    Christineposted November 3, 2014 at 6:12 am

    This is my new fave brownie recipe! Everyone loved it. I think it was the extra choc chips in the batter that made it extra amazing! Thanks for the recipe Sally


  8. #
    Lunaposted November 4, 2014 at 12:17 am

    I don’t have a square pan so I used a round one. I have made these brownies 2 times but the baking time was way longer. The first time I left them about 1 hour more or less because at some point my oven turned off, but they ended up with a great texture! The thing is that the second time I might have over cooked them because i used the toothpick technique and they baked for wayyy too long. :( I read a few comments in other blogs and they said that with brownies is not that ok to use the toothpick cause the brownies will end up overcooked.

    Anyways, thank you for the recipe! The first brownies that I’ve baked! And they didn’t last 1 day, my family loved them (Well, at least the first round)! :3


  9. #
    Julieposted November 4, 2014 at 4:03 pm

    Excellent recipe! Fudgy & Chewy like promised :) I used half semi sweet and half dark chocolate chips for both the melted chocolate that makes the batter and for the 1 cup of chocolate chips added at the end… And also made a ganache out of semi-sweet chocolate chips and low fat cream and spread a thin layer on top. Very intense chocolate flavor! Thanks for the recipe! I will try your frosting next time :)


  10. #
    Reginaposted November 5, 2014 at 6:46 pm

    Hi Sally. I have heaps of Cadbury chocolate drinking powder and I’d like to use that. Please give me advise on what needs to be altered in your recipe to have similar fudginess. Thanks Regina


  11. #
    Ariposted November 6, 2014 at 3:04 pm

    Thanks so much for the recipe!!! Usually when I bake everything turns out awful- things get burnt, cookies come out rock-hard…but this recipe was AMAZING! My sisters were shocked that I created such lovely, rich brownies that they couldn’t believe I made it. Thank you once again!


  12. #
    Courtney M.posted November 9, 2014 at 1:07 pm

    Hi Sally, I’ve made these a million times and they are wonderful! I need to make a double batch in a 9×13. How long would you bake for?


    • Sallyreplied on November 9th, 2014 at 6:39 pm

      Hey Courtney! Unfortunately, I am unsure of the exact bake time for a 9×13.


  13. #
    Christinaposted November 11, 2014 at 4:20 pm

    These were an absolute hit at a dinner get-together. I made them with gluten-free flour, and people simply could not believe how good they turned out.
    In fact, every recipe that I have tried from here has been received wonderfully.
    Merci beaucoup Sally!


  14. #
    Rebeposted November 12, 2014 at 2:58 pm

    Heyy sally! Ive made thousands of brownies including this one before but i just made it and it is very tall and has a veery fragile crust on top. What could it be? Thanks !


  15. #
    lisa_hardin@yahoo.composted November 13, 2014 at 5:41 am

    So glad I found you. I hate to bake,but your photos, recipe presentation made it irresistable. Thank you lisa Hardin


  16. #
    Tanyaposted November 14, 2014 at 4:14 pm

    Made these tonight and they are absolutely perfect! Gooey, fudgey, delicious!
    Thanks for this lovely recipe :) my search for the perfect brownie recipe ends here!


  17. #
    sarahposted November 14, 2014 at 4:52 pm

    Hi Sally~

    I have made these before and add about 1 tblsp of coffee. Delicious! Have you made these with your salted caramel? I plan to experiment with that this weekend…..


    • Sallyreplied on November 14th, 2014 at 6:48 pm

      I’ve never tried them with the salted caramel– let me know what you test out!


  18. #
    Jayposted November 16, 2014 at 1:13 am

    Hi sally! So I’ve made these a couple of times now and I’m pretty sure I’m doing something wrong. While they are delicious, the crust always has sugar crystals in it and when i take a bite I can feel them crunching under my teeth.
    When I whisk the sugar with the melted butter and Chocolate, the sugar is still visible and the mixture isn’t smooth. I thought about mixing it more but wouldn’t that make the Brownies cakey? How long did you have to mix until the mixture smoothed out?


    • Sallyreplied on November 16th, 2014 at 11:06 am

      The sugar/chocolate/butter mixture will be a little gritty. And it’s OK to whisk these three ingredients together really well. It’s once you add the flour that you should avoid overmixing. The sugar should cook down while the brownies bake. Solutions would be to (1) whisk the butter/chocolate/sugar mixture more and/or (2) perhaps reduce the sugar. And to keep the brownies sweet enough, maybe use milk chocolate instead of semi-sweet? hope this helps.


  19. #
    Jamieposted November 16, 2014 at 10:09 pm

    These turned out so great. High-ish altitude of about 6000 ft. No adjustments made… used 11×7 pan lined with foil, 36 minutes. I could have gone 37, but not 35, if you know what I mean. I’ve been making the same brownies since 2007… not sure what I am going to do now! Just keep lots of semisweet chocolate on hand… lol. :D


  20. #
    Justinposted November 17, 2014 at 2:03 am

    This recipe is great!! I added Reece’s pieces to the batter and made the optional frosting. I used 1/4 cup of Truvia and 1 1/3 cups of organic evaporated cane sugar which is kinda brown. It was amazing!! Best brownies i have ever made. Thanks for the recipe!!


    • Justinreplied on November 17th, 2014 at 2:06 am

      i mean 3/4 cups of sugar, not 1 1/3. lol that would be way too much,


  21. #
    vinposted November 17, 2014 at 7:36 am

    I dont take eggs. What can I substitute with


    • Jillreplied on November 18th, 2014 at 8:53 pm

      I’ve used applesauce, yogurt, flax seeds or bananas to substitute for eggs in other baking recipes. This website has a pretty handy chart for egg substitutes. Good luck!


  22. #
    Deannaposted November 18, 2014 at 1:20 pm

    This is a pretty good brownie recipe. The texture is perfect. The brownies had a stronger dark chocolate taste than I had expected. Will definitely make them again but next time I’ll put about a tsp less of cocoa powder.


  23. #
    Rasyposted November 21, 2014 at 11:00 pm

    Hi! Thank you for sharing! I made it and it is currently my family’s favourite brownies!!


  24. #
    Erin Mposted November 23, 2014 at 1:58 pm

    Sally – thank you so much for this recipe it is really great! Before I tried your version, I’ve always made the “Baked Brownie” recipe. However, it requires a lot more time, energy and so many bowls that I need to wash! I was skeptical about how easy this one was – but the brownies turned out just as fabulous – plus I only used 1 dish! Mixed everything in the pot I melted the chocolate/butter in and just put it on the scale and measured that way, how wonderful!! I am so grateful for your blog and will be visiting frequently with the holidays coming up :-)


  25. #
    Jeni Esperatposted November 26, 2014 at 12:30 am

    I made this yesterday and they are absolutely fab! Even with no frosting, it still looked and tasted delicious! The insides are moist and chewy and the top was shiny and crusty. I love it! Thanks for sharing! :)


  26. #
    Juliaposted November 27, 2014 at 2:42 pm

    Hi! I made these this evening and they turned out great :) I can imagine they taste even better tomorrow! A bit more “fudge” would be nice though, but I didn’t use frosting or something special in them, maybe I’ll put some caramelsweets in next time.

    I’ll share these with my classmates tomorrow, since every single one of them are superfond of chocolate I bet it will be a success!

    Thanks for this recipe!


  27. #
    Jeniposted November 28, 2014 at 6:37 pm

    Made these this morning. Fantastic recipe! They really are fudgy and absolutely delicious. Thank you!


  28. #
    Madhura Bodasposted November 29, 2014 at 5:56 am

    Sally , million thanks ! With your brownie recipe my fudgy brownie turned out just PERFECT! My daughter just loved it! Thanks for science behind the recipe.
    .Madhura .


  29. #
    John D Coxposted December 3, 2014 at 1:40 am

    I tried making half the recipe, so I used 2 eggs instead of 1 1/2. and I only had unsweetened chocolate on hand, so I added honey(4 tbsp) and maple syrup (1/4 cup) to the chocolate/butter melt, as well as some maple extract (1/4 tsp). they turned out really tasty and decadent. I’d recommend honey/maple as possible new brownie recipe.


  30. #
    Vianneyposted December 3, 2014 at 8:08 am

    Just tried your brownie recipe and I love it! And the whole family love it! I hope my boyfriend Ben will love it too because it’s his birthday in two weeks and I’m planning to bake this brownie for him. Thank you Sally.


  31. #
    Jennaposted December 4, 2014 at 8:27 pm

    What would the difference be if I used milk chocolate chips to melt down instead of semi sweet?


  32. #
    Kanchan Mposted December 6, 2014 at 8:29 am

    these turned out soooo fantastic.. I used dark chocolate and the taste is just heavenly.. thank you so much :)


  33. #
    Sunshineposted December 6, 2014 at 10:47 am

    The brownies turned out fabulous! Was just wondering, could you post a recipe on how to bake a chocolate lava cake?


  34. #
    Carol Paluszkiewiczposted December 6, 2014 at 10:02 pm

    Let me just say I had been looking for the perfect brownie recipe for ages, and I have baked dozens of brownie recipes with great disappointment. Thank you, Sally, my search for the perfect brownie has finally ended. These were the best ever; crispy texture on the outside and fudgy inside. My family loved them, and I will make them again and again!!


  35. #
    Anuposted December 7, 2014 at 2:24 pm

    Hi Sally,

    I made these yesterday and they came out very well!
    I think I cut it up too soon. Like 30-45 minutes after they came out of the oven and they were all sticky and gooey and a bit bitter too!
    After sitting in the fridge overnight, they are not gooey and taste great!
    Off to try out more recipes of yours.
    FWIW, this is my first time baking a brownie! And my second baking experiment ever when I baked a killer triple chocolate layer cake that my friend gave me. Thrilled with myself :-) Thanks again.


  36. #
    Moumitaposted December 9, 2014 at 7:44 pm

    Happy holidays Sally!
    Thank goodness I came across your site. I am very new to the world of baking. So far my experience was restricted to decent banana walnut breads and average muffins. A few cake making attempts ended up in disasters and I decided art of baking is not for me.
    Though I enjoy brownies very much, never thought I could ever make remotely decent brownie at home. Your recipe encouraged me to go ahead and give it a try. The way you explain technicalities and reassure readers about the outcome is very encouraging. Surely you do a lot of work to make life easy for us the new bakers.
    I followed your recipe Exactly and the outcome was wonderful. The brownies were full of deep flavor and as you promised melted in the mouth. No one could stop at one piece. Can’t wait to make it again for my preschooler’s upcoming holiday concert.
    A BIG thanks to you for developing and sharing this yummy and easy brownie recipe. I feel lot more confident now and will surely try the other recipes posted on your site.


  37. #
    Hollyn Marieposted December 10, 2014 at 11:13 am

    Hello Sally! :)
    I already tried making these brownies a thousand times and this is like the BEST RECIPE EVEER :)
    However, a friend of mine is egg intollerant.
    I really don’t want to look for other recipes ..
    Can I just substitute the eggs with buttermilk or fresh milk?
    Please tell me something ’cause I really wanna make these for New Year


  38. #
    Laneposted December 10, 2014 at 3:29 pm

    I am 16 and made these for the first time! It was so easy and didn’t take too long. They tasted great and my friends loved them, definitely using this recipe again!


    • Nimrareplied on December 12th, 2014 at 5:02 pm

      Hi, sally!
      can i use cadbury drinking chocolate powder instead?
      do i need to make any alterations for the recipe if i do make use of it?


      • Sallyreplied on December 12th, 2014 at 7:48 pm

        No, I do not suggest using that.

  39. #
    Armandposted December 13, 2014 at 7:12 pm

    Hi Sally!

    Looks like an irresistibly recipe!:) I can’t wait to try it. I just have a question. I know that many people will think I’m insane but, I don’t like chocolate chips in my brownies. Can I leave them out? Thanks


    • Sallyreplied on December 14th, 2014 at 10:11 am

      Yep, you may leave them out.


      • Armandreplied on December 14th, 2014 at 2:29 pm

        Thank you for the prompt reply. I have started to make everything I can from scratch. Not, only is it more healthy. I am tried of not being able to pronounce the names of the additives in my food!:) Thanks again!

  40. #
    Mayaposted December 14, 2014 at 3:57 pm

    Hi sally it says 1 cup of semi sweet chocolate chips is equal to 180 grams but it is actually equal to 228


  41. #
    Laurenposted December 15, 2014 at 8:27 am

    Hi added 1/4 cup of sugar and tiny bit more salt. The sweetness was just perfect. I might have baked them too long or beat them a little too much though, they weren’t as dense and fudgy as they look above.


  42. #
    Earnestposted December 16, 2014 at 9:14 am

    I made these for my wife and she loved them. This was my first time making homemade brownies and I will never again buy boxed brownies. The recipe was easy to follow and so delicious. They weren’t sweet or bitter, but perfectly balanced! Thanks for the great recipe!


  43. #
    Marieposted December 16, 2014 at 6:12 pm

    These are so delicious and chocolatey, I wanted to share them with a chocolate-loving friend who has celiac disease, so I followed the recipe exactly, substituting 80 g of Namaste gluten free organic perfect flour blend for the 80 g of all-purpose flour. They turned out perfectly! I brought them over to a party at my friend’s house. My friend loved them! So did everyone else! The brownies were gone in a nanosecond. No one believed it when I told them they were gluten free!


  44. #
    Nadineposted December 18, 2014 at 7:27 pm

    Sorry, but these got a thumbs down from my family. I followed the recipe to a ‘t’, but the chocolate chips did not fully melt. We normally love everything else that you make but for us, these were not great…..


  45. #
    Meghanaposted December 19, 2014 at 9:13 pm

    I followed your recipe to bake brownies for my friends and they absolutely loved it! I was just wondering if its ok that there’s no baking powder in the recipe? I added some in mine which I’m guessing is what gave the crust a wee bit of a rise and made it a little flaky and crispy in contrast to the fudginess of the cake.
    But I was just wondering if it makes any difference without the baking powder?


    • Sallyreplied on December 19th, 2014 at 9:43 pm

      Brownies typically do not include leavening so that they can keep a fudgy texture. So they taste and look different without the baking powder that you used, yes.


      • Meghanareplied on December 19th, 2014 at 9:58 pm

        I just added a 1/4tsp so I guess that’s why the brownie still turned out pretty fudgy. I was afraid that it would be too dense if I didn’t add the baking powder. Next time I’ll try it without.
        Thank you for your recipe! My friends absolutely loved the brownies!

  46. #
    Mindyposted December 20, 2014 at 2:40 pm

    My husband and I are on a hunt… for the best brownie recipe we can find to make this Christmas! I think this one is IT!!! Looks SOOO delicious!

    Can I ask…
    What are the differences in taste and texture between your following recipes?:

    Chewy Fudgy Homemade Brownies
    The Best Brownie Ever
    Death By Chocolate Brownie

    THANK YOU!!!


  47. #
    annaposted December 21, 2014 at 9:22 am

    mine turned out super dry and crumbly and they got stuck to the foil. dissapointed….. did everything exactly as the recipe said. measured everything. took them out after 30 min because they were aldready dry?i had them on the third lowest…. :(


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