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.

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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

Ingredients:

  • 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

Directions:

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 overhand 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 sallysbakingaddiction.com

 

See even more brownie recipes.

Homemade Chewy Fudgy Brownies by sallysbakingaddiction.com

 

 

 

   

273 Responses to “Chewy Fudgy Homemade Brownies.”

  1. #
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    Mirposted April 30, 2014 at 6:36 am

    I’m so with you. I once ordered a brownie at a restaurant and it was like a bad piece of chocolate cake. Biggest disappointment of my life.
    The best thing is underbaking the brownies a little bit. Makes them so much fudgier! I’m a nerd when it comes to brownie science, too. :)
    And I love your frosting!
    Enjoy the wedding!

    Reply

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    Stacy | Wicked Good Kitchenposted April 30, 2014 at 7:13 am

    Chewy and fudgy brownies that are double-chocolate, with chocolate and cocoa, are the best! Add chopped chocolate, chocolate chips or chocolate frosting and it’s brownie nirvana. Your brownies are gorgeous! Thanks for sharing, Sally. Pinning!

    Reply

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    Ceara @ Ceara's Kitchenposted April 30, 2014 at 7:25 am

    Woahh! These brownies look sooo fudgey, rich, full of yummy crumbs and soo chocolatey (I love how you incorporated chocolate two ways into these!). Have a blast in Riviera Maya and enjoy the wedding! :)

    Reply

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    Baby Juneposted April 30, 2014 at 7:33 am

    Yum, these look great! I always like new classic recipes to try

    Reply

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    Chloe @ foodlikecakeposted April 30, 2014 at 7:34 am

    These look amazing! So chocolaty!

    Reply

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    Amyposted April 30, 2014 at 7:45 am

    Chewy, fudgy, cakey, frosted, unfrosted: bring me your brownies and the enjoyment will be equal! I made gluten free brownies for Easter and frosted them for the first time ever – world changing, and it’s more chocolate so come on!
    It’s the boyfriend’s birthday next week so I think some brownies should definitely be included in the mix :)
    Have a great time in Mexico! Hope Jude doesn’t miss you too much!

    Reply

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    Laura @ Raise Your Gardenposted April 30, 2014 at 7:59 am

    These look divine!

    But my brownies never have that crispy/crumbly top that yours has, even when I make the boxed variety!! And I think that crispy top “makes” the brownie for me. (Not that I’m against the frosting you put on, looks relish =)

    Sigh! Oh well, another excuse to try again, right!

    Reply

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    Averie @ Averie Cooksposted April 30, 2014 at 8:08 am

    They look fudgy, perfect, and like I’d love one right now! I love how you said no sugar substitutes…LOL. There’s a time to scimp and a time to go full-on, and this is the later :) Rich and beautiful brownies for sure! Pinned

    Reply

    • jennyreplied on April 30th, 2014 at 5:50 pm

      *latter

      Reply

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    Gayle @ Pumpkin 'N Spiceposted April 30, 2014 at 8:12 am

    You had me at brownies! These look so chocolatey and delicious, I’m practically drooling over here! Pinned!

    Reply

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    Gayatriposted April 30, 2014 at 8:18 am

    OMG these look so good Sally!!! I personally love fudgy brownies too! I had a question about brownie science for you. I have a recipe that uses baking powder but turned out the fudgiest brownies ever. The next time I made them, I ended up leaving the batter sitting out for a bit and they turned out slightly cakey. Do you think the baking powder got too long to act? I notice you don’t use any kind of leaveners. Is that recommended?
    Have a great time in Mexico and I’m definitely making these soon!

    Reply

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    Danaposted April 30, 2014 at 8:19 am

    Have an amazing time in Mexico! Enjoy the sunny weather and relax! :) I love these brownies. They look so delicious. Too many things to make from your site!

    Reply

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    Colleen @ What's Baking in the Barbershop?!posted April 30, 2014 at 8:33 am

    Who doesn’t love a fudgy homemade brownie?! I know I do! These look wonderful.
    Have fun in Mexico!

    Reply

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    Taylor @ Food Faith Fitnessposted April 30, 2014 at 9:12 am

    Have an awesome time in Mexico! These look amazing, as always, I’ll glad eat your share while you’re gone! ;) Pinned!

    Reply

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    Lisaposted April 30, 2014 at 9:17 am

    I love chocolate and I love brownie batter but I usually do not like brownies because they just aren’t as chocolatey as I think they should be. Something happens when you bake them that leads to disappointment. Of course everyone else in my house eats them regardless but I’m never quite happy. I will give these a try because they look like they would solve my problem! Have fun in Mexico.

    Reply

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    Denise | Sweet Peas & Saffronposted April 30, 2014 at 9:18 am

    Sally your brownies look like chocolatey fudgy heaven! I’m usually a blondie kind of girl, but sometimes a rich, chocolatey dessert is just necessary ;)

    Reply

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    Stephanie Rockposted April 30, 2014 at 9:25 am

    I guess this is what I’m going to be baking next! I cannot wait to try this recipe. These look SO delicious Sally, thanks for posting :-)

    Reply

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    Laurenposted April 30, 2014 at 9:29 am

    I love your science nerd details. I’m SO into learning about what ingredients do in certain recipes, so I just love to sit down and learn more! And I really like the fact you use REAL chocolate in this recipe and only a little bit of cocoa powder. I made your chocolate cupcakes yesterday and loved the richness from the chocolate bar. You can definitely tell!

    Reply

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    Vickie S.posted April 30, 2014 at 9:33 am

    Just my type of brownie! Can’t wait to bake them! Coincidentally, I just bought some chocolate discs and I think I’ll try them, perhaps cut them in half, and see how they work! Thank you so much!

    Reply

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    Sineadposted April 30, 2014 at 9:46 am

    Love this post, baking really is a science as well an art! Enjoy Mexico, great time to be going :-)

    Reply

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    Faith @ Pixie Dust Kitchenposted April 30, 2014 at 9:53 am

    Chocolate insanity indeed! I love the use of two different chocolates AND the milk chocolate frosting!
    Have an amazing time in Mexico!

    Reply

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    Katrina @ Warm Vanilla Sugarposted April 30, 2014 at 10:10 am

    These brownies really do look perfect. Love the recipe!

    Reply

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    Aurelposted April 30, 2014 at 10:33 am

    Ah sally this looks divine i dont even know what to say youre amazing

    Reply

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    Matt Robinsonposted April 30, 2014 at 10:36 am

    These looks absolutely amazing and would not last long here. Love that they are so chewy, my boys would gobble them down so quickly. Have fun in Mexico!

    Reply

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    Lisa @ Simple Pairingsposted April 30, 2014 at 10:37 am

    Brownie heaven! These look absolutely incredible! I like how you added a pinch of brown sugar, too. I’m intrigued by the use of both chocolate and cocoa powder – do you find that using both is better than just using straight good-quality chocolate?

    Reply

    • Sallyreplied on April 30th, 2014 at 5:04 pm

      I like substituting a smidge of flour for cocoa powder because I find it makes them slightly more fudgy. Enjoy, Lisa!

      Reply

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    Shineeposted April 30, 2014 at 11:26 am

    Love, love this brownie heaven! I will be baking these brownies this weekend. My family will love it! :) Have fun in Mexico, Sally!

    Reply

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    Shelby S http://bellabakes.netposted April 30, 2014 at 11:44 am

    Oh my gosh seeing these makes me want brownies so bad!!! They look so fudgy and delicious!

    Reply

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    Alexe @ Keys to the Cucinaposted April 30, 2014 at 11:50 am

    I love a fudgy brownie too, not of that cake texture stuff!! Thanks for breaking down this recipe, definitely going to pin this bad boy :) Enjoy Mexico!

    Reply

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    Jennifer | Bake or Breakposted April 30, 2014 at 12:17 pm

    You just can’t beat homemade brownies! I remember being devastated when a friend told me she’d only had brownies from a box. I had to fix that asap!

    Reply

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    Feliciaposted April 30, 2014 at 12:37 pm

    Hi Sally! I was going nuts over finding the perfect brownie recipe because all the ones I’ve tried have going cakey and like literally, pudding. This seemed perfect and I’m definitely going to love it! One suggestion, for the frosting, to have the perfect combo of two delicious melt in your mouth recipes, try melting the butter for a gorgeous glossy finish as well as a intense chocolate flavor. ;)

    Reply

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    Indianaposted April 30, 2014 at 12:39 pm

    Hi! Do you have to use the semi sweet chocolate chips? If you don’t use them will they be dry?

    Reply

    • Sallyreplied on April 30th, 2014 at 5:00 pm

      You may certainly leave them out.

      Reply

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    Monica @ Mocha and Moccasinsposted April 30, 2014 at 1:11 pm

    I love when you explain all of the ingredient functions in a recipe. I’ve made far too many substitutions that have failed me in the past.
    These look so fudgey and rich – my perfect brownie!

    Reply

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    Kylieposted April 30, 2014 at 1:23 pm

    Hi Sally! What’s the difference between this recipe and your chocolate dipped brownies? I’m not talking about ingredients, I’m talking about texture and taste. Which one do you like better?

    Reply

    • Sallyreplied on April 30th, 2014 at 4:59 pm

      Really not much of a difference at all – perhaps slightly more fudgy. The recipes are quite similar.

      Reply

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    Joy @ Baking-Joyposted April 30, 2014 at 1:50 pm

    Completely agree that brownies need to taste like fudge Sally, I have no love for cakey brownies! I like to use some ground almonds in mine sometimes to replace the flour. Have a lovely time away :-)

    Reply

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    Serene @ House of Yummposted April 30, 2014 at 3:47 pm

    Love having go to recipes!! And this one for your brownies sounds amazing! I’m a fudgy brownie girl myself so these sound like they were made for me! And are you kidding, frosting in bar form?!?! Sign me up! Have fun in mexico and thanks for leaving us with this delicious post :)

    Reply

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    Mary Frances @ The Sweet {Tooth} Lifeposted April 30, 2014 at 3:57 pm

    Well, this was not my best move, coming over to your blog on break. I have the worst need for a pan of these. Brownies should only be thick, fudgy, chewy, and ridiculously chocolatey. Ohhhh my, these look amazing!

    Reply

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    marcieposted April 30, 2014 at 4:49 pm

    These brownies look like pure fudgy brownie heaven, and that’s the way I love ‘em! Who needs a box mix when you can have these? :)

    Reply

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    Anna @ Crunchy Creamy Sweetposted April 30, 2014 at 5:19 pm

    These have me craving brownies! Absolute perfection, Sally!

    Reply

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    Georgia @ The Comfort of Cookingposted April 30, 2014 at 5:40 pm

    You’re killin’ my chocolate cravings with these soft, fudgy brownies, Sally! I’ve absolutely got to try them. Add a glass of milk and I’m good to go!

    Reply

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    Jessica @ Sweet Menuposted April 30, 2014 at 6:13 pm

    Wow, chocolate, chocolate and more chocolate! These are my kind of brownies!

    Reply

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    KristaHposted April 30, 2014 at 6:15 pm

    Made these brownies for dessert this evening- they were PHENOMENAL. Thank you so much for this recipe, Sally.

    Reply

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    Caleyposted April 30, 2014 at 6:58 pm

    Delicious, Sally! I’m totally with you on the perfect brownie texture…chewy and fudgy! I love the baking science ;) Look at you, so dedicated and posting a recipe on an airplane :) Have fun!!

    Reply

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    ami@naivecookcooksposted April 30, 2014 at 7:42 pm

    These look so good! My hubby has been asking for good fudgy brownies and here you posted them just at the right time! Thanks!

    Reply

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    Michelleposted April 30, 2014 at 7:57 pm

    I am a brownie fanatic, and these look so incredible I think I may have just drooled. Do you find a difference between light or dark brown sugar? Enjoy the wedding =)

    Reply

    • Sallyreplied on May 1st, 2014 at 11:38 am

      I find that dark brown gives the brownies too strong of a molasses taste – though my taste testers found it unnoticeable under all the chocolate flavor. I like to use light brown.

      Reply

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    Sam@sugarspunrun.composted April 30, 2014 at 9:01 pm

    These look so good! I’ve actually been working on my own brownie recipe and just had a fail, I love that you share the science behind these, that is definitely going to help me. Or maybe I’ll just call it a day, give up on mine and make myself a batch of yours because these look perfect! Thanks Sally!

    Reply

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    Lindsey @ American Heritage Cookingposted April 30, 2014 at 9:01 pm

    I like how you think, girl. Chocolate frosting in bar form! Now we’re talkin’! The only question that remains is, not if I will make them, but to frost or not to frost? These look superb! Pinned.

    Reply

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    Amy @ Amy's Healthy Bakingposted April 30, 2014 at 9:33 pm

    Sally, why oh why do you have to live 3000 miles away?? You know these are right up my dark-chocolate-fudgy-brownie-loving alley! And even more chocolate with chips mixed in and frosting on top? Pure heaven in my world! :) Have a wonderful time in Mexico, and I hope you gets lots of relaxing sunshine time in! (And margaritas too, but it looks like you’ve already started on those!)

    Reply

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    Erinposted April 30, 2014 at 9:40 pm

    Oh my goodness. Stop it! A) These look TO DIE FOR. So so fudgey and rich and chocolately and delicious and every good word I could imagine. B) I’m so jealous you’re soaking up the sun in Mexico! Drink an extra margarita for me?? :)

    Reply

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    Rachel @the dessert chroniclesposted April 30, 2014 at 9:51 pm

    I just posted my favorite brownie recipe last week, but now I have to try yours!! These look awesome and chewy and fudgy is totally necessary when it comes to brownies. I really wish I had one of these for a late night snack right now!

    Reply

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    Gretchenposted April 30, 2014 at 10:27 pm

    Where can I get that lovely green bowl?

    Reply

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    Meriem @ Culinary Coutureposted May 1, 2014 at 12:10 am

    Holy yum! I am making these tomorrow!

    Reply

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    Leslieposted May 1, 2014 at 2:20 am

    I love fudgy brownies! I’m always lookin for new fudgy brownie recipes. I can’t wait to try this one!

    Reply

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    Polly @ Tasty Food Projectposted May 1, 2014 at 2:48 am

    My goodness! All of your baked goodies look so delicious! I absolutely love brownies!

    Reply

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    Obstiposted May 1, 2014 at 8:13 am

    I just pulled those out oven the oven. Can’t wait to try them!

    Reply

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    Rachel @ Baked by Rachelposted May 1, 2014 at 8:18 am

    These really need to be sitting on my counter right now!

    Reply

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    Kellyposted May 1, 2014 at 11:39 am

    Yum!! I have not had brownies in a long time and this is the recipe I need to make them again. They look delicious!!

    Reply

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    Jocelyn (Grandbaby Cakes)posted May 1, 2014 at 11:42 am

    These brownies look amazing. I literally could eat one off the screen!

    Reply

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    Victoriaposted May 1, 2014 at 12:35 pm

    Hi Sally! I used your milk chocolate frosting before and I thought it was more of a light, fluffy cupcake frosting. So when I made these brownies yesterday, I melted the butter for a more melt in your mouth feel and it worked out perfectly! It paired up beautifully with the intense fudgy brownies! You should try it !!!!!!! ;)

    Reply

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    Laura (Tutti Dolci)posted May 1, 2014 at 2:38 pm

    Yes please & the frosting is a must!

    Reply

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    Kellyposted May 1, 2014 at 5:59 pm

    These brownies look incredible Sally! I always appreciate when you explain the science behind the ingredients involved:) Love these fudgy brownies – they look like pure chocolate heaven for sure! Can’t wait to try these!

    Reply

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    Jess @ On Sugar Mountainposted May 1, 2014 at 7:00 pm

    You just can’t beat a classic like brownies, and your look way better than any boxed mix could ever be! So dense and fudgey! Have a lovely time in Mexico at your friend’s wedding! :D

    Reply

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    Gregposted May 1, 2014 at 7:16 pm

    Sally! I absolutely loved this recipe, I have recently started The Bow Tie Bakery in Fresno, I am currently working out of my house and mostly selling at my school but also doing delivery orders. Your website has given so much inspiration and good tastes to my mind and stomach so THANK YOU!!! I hope someday when I open a store front bakery I would have the honor of you visiting. Have fun in Mexico!!

    P.S. If you can go to Senor Frogs, you wont regret it :)

    Reply

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    Danielleposted May 1, 2014 at 7:58 pm

    I die! Fudgy brownies are the best.. these look so decadent! I love your blog.. I wish I had the willpower to bake such delicious stuff all day and not want to eat it all!

    Reply

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    Lisa {Sweet 2 Eat Baking}posted May 1, 2014 at 8:32 pm

    Two peas, one pod. I’m the same with chocolate, can’t get enough of it! Makes me laugh when I hear people say “Oh I couldn’t have anymore it’s so rich”. And there’s me…. gimme 10 thank you please.

    And brownies are definitely better the more fudgey they are. Brownies like cake are, well, cake.

    Just curious, the death by chocolate brownies in the cookbook to these brownies. What’s the difference in taste, texture, and would you say these are better than the other recipe?

    Reply

    • Sallyreplied on May 2nd, 2014 at 9:52 am

      The recipes are nearly identical, actually. These just replace 1/4 cup of white sugar with brown – which I feel made them slightly more moist (though my taste testers didn’t notice it!) – I also replaced 2 tbsp of flour with cocoa powder. Made them just a tad more chocolatey. Thanks Lisa!

      Reply

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    Lizposted May 1, 2014 at 9:33 pm

    Can’t wait to try these. If it wasn’t closing in on 9 p.m. and I didn’t have to be in the gym at 4 a.m., I’d stay up and make them right now!

    Reply

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    Jocelyn @BruCrew Lifeposted May 2, 2014 at 9:18 am

    Chocolate brownies to the max!!! I love every single thing about these Sally!!! There is never such a thing as too much chocolate!!!!

    Reply

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    Hayleyposted May 2, 2014 at 1:56 pm

    It’s finals week for me and these brownies are exactly what I need to make it through my exams :-) I’ve only made your healthy brownies before but I think I’ve earned a guilty treat. ;-) I hope this is not a silly question, but is an 8×8 pan going to be too small for this recipe, or can I just increase the baking time? Hope you are having an incredible time in Mexico! With all of your hard work and accomplishments this year – you deserve it!!

    Reply

    • Sallyreplied on May 5th, 2014 at 9:39 am

      Hi Hayley! Sorry for the delay responding – an 8×8 would be fine, the brownies will be a little thick. Add a few extra minutes to the bake time.

      Reply

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    Danae @ Recipe Runnerposted May 2, 2014 at 5:32 pm

    Chewy, fudgy brownies are my absolute favorite! I’m not a huge fan of the cakey kind so I’m excited you posted a recipe for these! Hope you have a great relaxing time in Mexico, enjoy those margaritas!

    Reply

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    Jelliposted May 2, 2014 at 6:48 pm

    Dear, dear Sally… what have you done? Don’t you realize bikini season is right around the corner and here you are baking GORGEOUS decadent brownies. They look fantastic and I can’t wait to try them.

    Reply

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    megan bethposted May 2, 2014 at 8:51 pm

    oh man, Sally! These look out of this world!!! I wish I knew how to back, I would whip these up! I’m so jealous of your amazing talents!!!

    Reply

    • Sallyreplied on May 5th, 2014 at 9:27 am

      Megan!! I miss you :) You deserve a few batches of these brownies. I’ll make them for you whenever I see you next, which will hopefully be before Sept 20!!!

      Reply

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    Kathryn Cothernposted May 3, 2014 at 12:56 am

    Happy Friday night Sally!

    I made these brownies for a preschool teacher appreciation luncheon (along with your blueberries ‘n cream cupcakes) and everyone loved BOTH of them!! No leftovers what-so-ever!!

    I did set aside a few brownies for my hubby since he loves anything chocolate, and he gobbled them right up. As you mentioned and I totally agree, the quality of the chocolate ingredients is SO important. No sense skimping on this area. Thank you again for another fabulous goodie!

    Hope you are having a blast in Mexico!! :)

    Reply

    • Sallyreplied on May 5th, 2014 at 9:25 am

      Thanks Kathryn! I’m so glad that you tried and loved these – and that everyone else did too! Those blueberry cupcakes are absolutely a new favorite, too!

      Reply

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    Kay Sneddonposted May 4, 2014 at 2:19 am

    It was a great success! My son, who hardly eats anything that I bake, really likes the brownies. I am going to put them in his lunch box everyday for the whole week. Thank you Sally! Love from New Zealand. xx.

    Reply

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    Paula Royposted May 4, 2014 at 8:32 am

    I just have to say these are the best brownies I have made in a loooong time . So fudgy and wonderful. i added nuts instead of chocolate chips (family preference) amazing!!! thank you for the recipe

    Reply

    • Sallyreplied on May 5th, 2014 at 9:19 am

      I prefer nuts too. :) But no one I know likes nuts in their brownies, so I make a “sacrifice” and use chocolate chips instead. Thanks Paula, so happy you enjoyed these!

      Reply

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    Christineposted May 4, 2014 at 9:38 am

    Loved this! (And so many of ur other revipes) I swapped the chocolate chips with mini reese :D
    Chocolate and Reese, the perfect pairing !!
    Thanks Sally, for always sharing amazig recipes.

    Reply

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    Amyposted May 4, 2014 at 3:56 pm

    Hi Sally,
    Im addicted to your website but these brownies are the first thing I’ve made of yours. I bake pretty much daily and my husband says these are the best thing I’ve ever made!!! Can’t wait to try more xx

    Reply

    • Sallyreplied on May 5th, 2014 at 9:10 am

      Thanks Amy, so glad you enjoyed these brownies! Let me know what you try next.

      Reply

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    Amyposted May 4, 2014 at 6:05 pm

    Are you supposed to grease the foil with spray or butter?

    Reply

    • Sallyreplied on May 5th, 2014 at 9:09 am

      Nope, no need for it. Enjoy!

      Reply

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    Margaret Anne @ Natural Chowposted May 4, 2014 at 8:09 pm

    Just last week I was looking for a super fudgy brownie recipe to satisfy my chocolate cravings. I am so making these this week. These brownies look absolutely fantastic, Sally! And the recipe uses such simple ingredients—I LOVE IT! ♥

    Reply

    • Sallyreplied on May 5th, 2014 at 9:07 am

      Thanks Margaret Anne! Let me know how you like them.

      Reply

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    Anisa from The Macadamesposted May 5, 2014 at 3:01 am

    Love this recipe – thanks for sharing!
    Can’t wait to bake :)
    Anisa – The Macadames.

    Reply

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    Kayle (The Cooking Actress)posted May 8, 2014 at 9:35 am

    Homemade brownies are the absolute best!! Yours look completely perfectly chocolatey and rich and just-YUM!

    Reply

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    Lilli @ Sugar and Cinnamonposted May 10, 2014 at 1:54 am

    My gosh these look absolutely amazing! Brownies are my ultimate weakness :) These look so fudgy and chocolatey!

    Reply

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    Michelleposted May 10, 2014 at 3:45 pm

    Hi Sally! Made these brownies yesterday as dessert for a small family dinner and we loved them! I’ll add this one to my growing file of favourites!

    Reply

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    Elizabethposted May 11, 2014 at 7:15 pm

    Made these today for Mother’s Day and we all loved them! My 4 year old is becoming quite the baker right along with me, thanks for all the inspiration!

    Reply

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    Lynnposted May 12, 2014 at 12:03 am

    Oh my…these brownies are incredible! I’ve never had much luck with homemade brownie recipes….and I’ve tried to make so many! I can’t even make a good boxed version! Everyone raves about my cakes, cookies, desserts, but never do I share brownies. I found your recipe via Pinterest, decided to give it a shot, and ordered a kitchen scale through amazon. I made the recipe this evening, and WOW! YAY!!! I’m so happy…I finally made a batch of brownies that weren’t dry, thin, or tasteless! Your recipe will be my “go to” recipe from now on! My hubby’s coworkers (police officers) are going to love trying out a new dessert…and I can guarantee, they’re going to love it! Thank you so much for sharing!!

    Reply

    • Sallyreplied on May 12th, 2014 at 8:53 am

      What a glowing compliment to read this morning. Thank you Lynn!

      Reply

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    Eileenrnposted May 12, 2014 at 1:14 pm

    This is almost the brownie recipe I use. My husband loves brownies and I found a recipe 40+ years ago in a magazine. I have had to tape and tape the recipe card many times from all the use. Next time I will add the chocolate chips. Thanks for all the great recipes.

    Reply

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    Leighposted May 12, 2014 at 3:32 pm

    Sally,
    I made these brownies last week as a base to an ice cream cake for my boyfriend’s 30th … and it was, as you call it … death by ice cream cake. The brownie with homemade fudge+oreo crumbles + ice cream, was heavenly! Thanks for the love you put into your food,
    Leigh

    Reply

    • Sallyreplied on May 12th, 2014 at 4:35 pm

      I am dying for a slice of death by ice cream cake as we speak!

      Reply

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    Hopeful bakerposted May 14, 2014 at 2:10 am

    Hi Sally, im trying to make these eggless- based on my understanding apple sauce and avocado are the go-to ingredients to make brownies eggless. However, these two are hard to come by where i live- any other suggestions? I am trying them with flaxseed now, will let you know if they work as well!
    I do have a request though- do you think its possible to make a chewy fudgy brownie without eggs/avocado/apple sauce?
    Thank you for reading this Sally- i am a big fan! Great blog you’ve got here!

    Reply

    • Sallyreplied on May 14th, 2014 at 10:28 am

      I absolutely do not recommend making these brownies without eggs. They are SO imperative to the texture and taste. I do not currently have a recipe for brownies without eggs.

      Reply

      • Hopeful bakerreplied on May 14th, 2014 at 11:08 am

        Thank you for the reply, Sally! And you are absolutely right- eggs seem to be imperative for most brownies. Sigh!

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    Ayseposted May 14, 2014 at 1:31 pm

    Today I made these brownies and they are so delicious!!! thanks for this great recipe. I also posted a photo on instagram.

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    Mehreenposted May 24, 2014 at 1:46 pm

    Hey Sally! This recipe looks amazing! Does the type of baking pan make a difference to the texture of the brownies? Is a silicone, glass or metal pan best to use?

    Reply

    • Sallyreplied on May 25th, 2014 at 1:56 pm

      I find that a gray metal pan is great – anything darker yields a brownie that’s a little too chewy for me. If using dark, though, you may want to trim down on the baking time. Glass is great too – I use my glass pan often.

      Reply

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    Sheilahposted May 29, 2014 at 4:17 am

    Hi Sally!

    I love all your recipes! Can i use this recipe for making a cream cheese swirled brownie? Thank you! By the way, i am a bigggg fan!! :) I love your blog! :)

    Reply

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    Katherineposted May 29, 2014 at 9:47 am

    I made these the other day, and made salted caramel following your recipe and added it to the top of the brownies, they were amazing!

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    Beulahposted May 30, 2014 at 6:18 am

    Hi Sally, I made these brownies for a friend and it was incredible! They are so fudgy we simply loved it! My friend and her family enjoyed it a lot! Thank you for this wonderful recipe!

    Reply

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    joanposted June 5, 2014 at 3:12 am

    Hi sally.. i am about to try this recipe but i have one thing to ask … is it okay for me to substitute heavy cream to full milk .. its hard for me to look for a cheap heavy cream and in our place it’s too expensive thanks

    Reply

    • Sallyreplied on June 5th, 2014 at 11:35 am

      Hi Joan. 2 Tablespoons of whole milk would be fine in the frosting.

      Reply

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    Rachelposted June 5, 2014 at 10:10 pm

    Can I substitute 8 oz semisweet chocolate chips for the chopped chocolate?

    Reply

    • Sallyreplied on June 6th, 2014 at 5:55 am

      No. Chocolate chips won’t melt properly even combined with butter. Plus the brownies wouldn’t taste nearly as good. Quality pure chocolate is best.

      Reply

      • Kellyreplied on June 24th, 2014 at 1:43 pm

        I used 60% bittersweet Ghirardelli chips, and the brownies were out of the world. Maybe it is the difference between semisweet and bittersweet?

        • Sallyreplied on June 24th, 2014 at 2:21 pm

          Hey Kelly! Ghirardelli chips are definitely high quality – I would also say bittersweet made a difference (compared to store brand semi-sweet chips). Good to know! I will test it out myself.

    • Danireplied on June 15th, 2014 at 2:22 pm

      I did and they turned out great both times I made them. I melted the chips and butter in a glass bowl sitting over a pot with 2 inches of water boiling beneath the bowl. They melted wonderfully and the brownies were fudgy and perfect.

      Reply

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    Kristenposted June 6, 2014 at 7:42 am

    Hi Sally! Try frosting the brownies while warm before cutting. It turns into an extreme melt in your mouth frosting. ABSOLUTELY DELICIOUS!

    Reply

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    Sarahposted June 6, 2014 at 8:54 pm

    Hey, could you add coffee to it to make a mocha brownies?

    Reply

    • Sallyreplied on June 7th, 2014 at 11:34 am

      I’m sure you could, I just never have so I’m unsure of the amount/results. Enjoy!

      Reply

      • Sarahreplied on June 7th, 2014 at 2:36 pm

        Thanks!

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    Hayleyposted June 8, 2014 at 8:05 am

    Are the chocolate chips in the brownies necessary for the brownies to come out right or could they be omitted?

    Reply

    • Sallyreplied on June 8th, 2014 at 2:10 pm

      You may omit the chocolate chips.

      Reply

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    Avaposted June 13, 2014 at 12:41 pm

    These brownies are amazing! I’ve always been scared to try to make a brownie from scratch since I don’t like cakey ones, but these were perfect, as all of your recipes are. Thanks so much for all these great recipes!

    Reply

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    Daniposted June 15, 2014 at 2:18 pm

    Love this recipe! Made it once in a 9×9, and then the second time I doubled the recipe and used a 9.5×13 inch foil pan. Both times = AMAZING! I used semi-sweet chocolate chips instead of solid bakers chocolate, and I don’t have a scale so I just estimated the amount (used about 2/3 of a 12oz bag of chips) and it turned out wonderful. I love the fudgy texture and the crispy top layer. Hands down my favorite brownie recipe. :) thanks for sharing.

    Reply

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    Fahposted June 16, 2014 at 4:07 am

    Made this brownies today!! It is so far the best brownies I made. Loved it so much. Thank you for this wonderful recipe, will be looking forward to use more of your recipes in my future baking. :) PS. I’m your fan from Thailand.

    Reply

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    Jennyposted June 22, 2014 at 1:22 am

    Made these tonight with mint chips…. oh so good! Thanks for the recipe.

    Reply

    • Sallyreplied on June 22nd, 2014 at 9:13 am

      YUM!

      Reply

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    Samposted June 26, 2014 at 10:26 am

    I found this gem on Pintrest and to begin, I’ve never realized how to define the prefect brownie but Sally took the words right out of my heart! I followed all the directions step-by-step and accidently left out the vanilla but they were still out of the world! Perfect consistency. I used my new Pamper Chef brownie pan and as instructed on the pan directions, I lowered the oven by 25 degrees and kept an eye on them after 25 minutes. I ended up letting them cook for about 35 minutes. I normally don’t like baked good too sweet so I left out the frosting but will be making them again in the next couple of weeks! Thanks Sally!

    Reply

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    Denaposted June 28, 2014 at 3:26 pm

    Perfect recipe, my family absolutely loves them, you did it again! Frosted half of them and left the other half “naked”, these are so yummy! If you listen to “The Master” a.k.a. Sally and do exactly as she instructs you will NOT be disappointed!! ;)

    Reply

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    Leisa Bilyeuposted July 5, 2014 at 6:47 pm

    I will NEVER make a box mix again. OMG, best brownies EVER, and so easy to make. I took to a July 4th cookout. My family said they were like a piece of fudge with a brownie crust. Thanks again Sally!

    Reply

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    Madihaposted July 12, 2014 at 6:34 pm

    Hi Sally,

    Just tried these brownies today to impress the family and it turned out to be just amazing. Probably the best brownies that I have ever made!! thank you for the recipe :)

    Reply

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    Yvonneposted July 15, 2014 at 11:22 am

    Hi Sally,

    I can’t wait to try this tonight! For the eggs, do I need to beat them first before adding them to the chocolate/butter mixture?

    Thanks,
    Yvonne

    Reply

    • Sallyreplied on July 15th, 2014 at 2:28 pm

      No need to beat them before adding.

      Reply

      • Yvonnereplied on July 15th, 2014 at 2:31 pm

        Hi Sally, thanks for the clarification! :-)

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    Julieposted July 16, 2014 at 4:04 pm

    These look amazing! If I wanted to make these bite-sized in a mini-muffin pan, what temperature and baking time would you suggest?

    Reply

    • Sallyreplied on July 17th, 2014 at 9:45 am

      Hey Julie! I’m unsure of the exact time. Maybe 10 minutes?

      Reply

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    Carlposted July 18, 2014 at 10:29 pm

    Great recipe! I added in some of those Reese’s minis. A little on the rich side but delicious!

    Reply

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    Dianeposted July 19, 2014 at 11:15 am

    Hi, quick question….I really want to make these today so here’s hoping you notice my comment and can get back to me. :-) I see you mentioned cocoa powder can be used instead of the melting chocolate. What is the total amount to use because you use both and also you mentioned that it does not carry the fat needed to make them moist. Do you add anything oil/butter to compensate for this? Just can’t get to market today lol and want to make them. Thanks

    Reply

    • Sallyreplied on July 20th, 2014 at 4:56 pm

      Hi Diane – your comment confuses me. I have the recipe written out in the post and I list the measurements of the ingredients used including the cocoa.

      Reply

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    Chrissieposted July 19, 2014 at 2:46 pm

    Hi! My chocolate chips all sank to the bottom. Any tips?

    Reply

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    Nanaposted July 20, 2014 at 11:04 pm

    I just made these but I only put 8 ounces of the chocolate in I didn’t put the chocolate chips in and didn’t put frosting on and they turned out wonderful thanks for the recipe there great.

    Reply

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    Jessica Liewposted July 21, 2014 at 6:32 am

    Hello! If I use unsweetened chocolate bars in the recipe, how much more sugar should I add? :)

    Reply

    • Sallyreplied on July 21st, 2014 at 8:31 am

      I would add about 1/4 cup extra sugar. And about 1/2 cup of chopped macadamia nuts sounds about right.

      Reply

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    Alyssaposted July 21, 2014 at 10:21 pm

    I found myself craving the frosting on these brownies which brought me back to this post. This truly is an easy to follow, fail-proof recipe. I baked in them in an 8×8 metal pan and gave it another 5 mins in the oven. And I stored them in the fridge (bc I love cold chocolate) and it didn’t harden or dry out like other brownie recipes.. In fact, it tasted and felt like straight up fudge! Even better!

    Reply

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    Leslieposted July 23, 2014 at 2:06 am

    I agree, why not frost brownies, in addition to frosting brownies (once they have cooled ) I top the brownies with a single layer of mini marshmallows for the last five minutes of the recommended cooking time. This adds a third dimension to the taste, yum!

    Reply

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    Jessica Liewposted July 23, 2014 at 5:11 am

    Hello! If I want to add chocolate ganache on top of these brownies and I don’t like them too sweet, how much butter and chocolate should I melt for the ganache? (Do these brownies go better with semi-sweet or unsweeted chocolate?) Thanks so much for your help! I’m making these for my class tomorrow :)

    Reply

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    E.Tettehposted July 24, 2014 at 10:11 am

    Loved this recipe! For the first time in my life, the brownies came out exactly the way I love them. I followed your recipe to the ‘t’/’tee’ except, I didn’t measure the chocolate. I put every bar of chocolate I had been given that I didn’t particularly like and had kept in the freezer and threw them all in. Some had wafers, some mint but the brownies still came out divine and chewy. Thank you!

    Reply

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    Ricki Brookeposted July 24, 2014 at 10:06 pm

    hello! just wondering the significance of using aluminum foil in the pan? would it be okay to use parchment paper to maybe even to grease the aluminum foil?

    Reply

    • Sallyreplied on July 25th, 2014 at 7:55 am

      It’s for easily removing the brownies as a whole to make cutting easier. You may use parchment paper.

      Reply

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    Daenaposted July 26, 2014 at 12:13 pm

    When I first tried out this recipe it didn’t quite come out the way I wanted it to. It might have been because I over mixed and the batter got tough. Or it could have been because I left it in the oven a little to long and they dried up. But I decided to give it another try and I followed your instructions carefully and they turned out amazing!!(: Ever since that day I’ve made your brownie recipe multiple times and they come out tasting great!(:

    Reply

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    Eva Corinneposted August 3, 2014 at 2:05 pm

    I LOVE to bake and cook, but today is my birthday and I really wanted some turtle brownies…only if I make cookies or cake or brownies from…. a box… I feel really guilty and your brownies look so yummy I hope you don’t mind If I were to try and create a turtle brownie with your recipe!!!

    Reply

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    Candy Jposted August 7, 2014 at 2:59 pm

    I admit two things: I love to bake, and at the same time I love using boxed brownie mixes…I’m not (too) ashamed. However, last week while visiting friends in Europe, I wanted to make brownies and found your recipe which had grams as an option for measurements…I WILL NOT GO BACK TO A BOX!! : )
    Perfect Brownies! Everyone just loved them!!
    Thanks for sharing!!

    Reply

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    Catherineposted August 12, 2014 at 7:21 am

    Hi Sally,

    Your brownie recipe looks really good but I wanted to try it out. Is it fine to use unsweetened chocolate bar and dutch processed cocoa powder? I’ll wait for your response. Can’t wait to make these really lovely brownies! Thanks a lot.

    Catherine

    Reply

    • Sallyreplied on August 12th, 2014 at 9:44 am

      Either would actually be fine in this recipe, yes. Enjoy!

      Reply

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    Teresa McCruddenposted August 17, 2014 at 4:19 pm

    I usually don’t make comments on sites, but have to for this one. LOVE< LOVE, LOVE your brownie recipe. Have already made it twice in 1 week! The best ever!!! Looking forward to trying some of your other recipes listed… Thank you!

    Reply

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    Teresa McCruddenposted August 17, 2014 at 4:21 pm

    Absolutely LOVE these! Theay are the best….made them twice this week already!!! Looking forward to trying some of your other recipes… Thanks!

    Reply

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    Sophieposted August 18, 2014 at 9:51 am

    Dying to try these, do they freeze well or not? Want to make in advance for Saturday…

    Reply

    • Sallyreplied on August 18th, 2014 at 7:51 pm

      Hi Sophie – freezing instructions are in the recipe.

      Reply

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    Sophieposted August 18, 2014 at 10:03 am

    I also only have two 6.5×6.5 tins.. Annoyingly! Do you have any suggestions for how I go about making the brownies using these..?! Thanks so much!

    Reply

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    Rosemaryposted August 25, 2014 at 9:43 pm

    Sally hi love the recipe my fav chewy brownie like you don’t like them with too much flour. May do them now midday in australia with rain need to make something yummy.

    Many thanks and cheers

    Rosemary S

    Reply

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    Ellaposted August 28, 2014 at 7:36 pm

    These are the BEST brownies ever. Mine akways take a little longer to bake but I just keep an eagle eye on them. Between these and your flourless nut butter cookies, I hardly bake anything else anymore….oh, except for your peanut butter caramel popcorn…but that’s not really baking… :) Thanks Sally…I am now extremely popular!!

    Reply

    • Sallyreplied on August 29th, 2014 at 8:14 am

      Thanks so much for reporting back, Ella

      Reply

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    Shaniaposted August 31, 2014 at 12:03 am

    I just tried baking these brownies from scratch yesterday and those came out beautifully. I was always using brownies cake mix before i found this recipe but now don’t have to use them anymore. Thanks for the recipe!!!

    Reply

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    mariyaposted September 1, 2014 at 7:58 am

    Yummy thnxs so much for d receipe I was waiting for a brownie like this.

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    Nana Hposted September 1, 2014 at 4:02 pm

    Hi Sally! I can’t wait to try this recipe, I’ve been on the hunt for some fudgy brownie recipes lately and stumbled upon this… One question, if I opt to use cocoa powder only, how much can I use? And how much more fat will I need to add to the batter? Thanks!

    Reply

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    jmposted September 3, 2014 at 1:49 am

    Jusy tried these and followed everything except switched the semi-sweet chocolate with unsweetened chocolate (we love dark chocolates). They turned out dry though. Any tips?

    Reply

    • Sallyreplied on September 3rd, 2014 at 9:48 am

      Sounds like they may have been overbaked? I would reduce baking time.

      Reply

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    KATHY FONASHposted September 4, 2014 at 4:58 pm

    Can only say oh my gosh these are the best ! I bake often and this was a simple and easy to follow treat . Came out great . Thanks .
    Kathy

    Reply

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    Jmgposted September 7, 2014 at 6:50 pm

    This recipe is AWESOME! I used german chocolate in place of semi sweet and mixed in pecans and dark choc chips…this is now my go to recipe

    Reply

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    kathleen Estesposted September 7, 2014 at 9:38 pm

    Not sure if you realize this, but your cookbook recipe does not have any instruction for 1 1/2 cups of the semi-sweet chips. Good thing I know how to make brownies so I folded them in!!

    Reply

    • Sallyreplied on September 8th, 2014 at 7:57 am

      Yep! We had it fixed with the 2nd printing. Thanks Kathleen!

      Reply

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    Allieposted September 9, 2014 at 4:03 pm

    Hello Sally! I was just wondering if it isn’t better to use melted dark (or semi-sweet/milk) chocolate in the frosting instead of cocoa (or as an addition to cocoa)? I don’t have much experience in frostings but have you tried that?

    Thanks!

    Reply

    • Sallyreplied on September 9th, 2014 at 6:36 pm

      I have not – I simply use cocoa powder. It’s much easier to work with when it comes to frosting.

      Reply

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    Jessicaposted September 9, 2014 at 11:29 pm

    Is there a way to make this “skinny?”

    Reply

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    Cathyposted September 10, 2014 at 6:55 am

    Hi Sallyal I have is dark chocolate to make these brownies but I want that milk chocolate taste, what can I add to make it taste like that

    Reply

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    Angie Rimmertposted September 10, 2014 at 7:16 pm

    I am really really picky about my brownies. They have to be crusty around the edges, fudgy in the middle and not overly sweet. These brownies are all of that and so much more!!!! Thanks for creating such an indulgent and tasty homemade brownie. I may never go back to boxed mixes again!! P.s. I didn’t even put the frosting on because they were so good all by themselves.

    Reply

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    Catherineposted September 12, 2014 at 4:28 am

    Made this last night, Awesome!! Perfect brownies for me chewey and yummy. :)

    Reply

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    Juliaposted September 13, 2014 at 8:31 am

    I have been trying to find the perfect brownie recipe for awhile. For my moms birthday I thought I would give them a try because brownies are her favorite dessert. She loved them and so did I. They were fabulous with a big scoop of vanilla icecream!

    Reply

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    Phoebeposted September 14, 2014 at 9:16 am

    I’m dying to eat this already!!! Looks soo delicious!!!! Just wondering how much cup do I need if I’m gonna use cocoa powder instead of 8oz of chocolates? Thanks!!! Will Appreciate your reply :)

    Reply

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    Phoebeposted September 14, 2014 at 10:26 pm

    Dear Sally,

    Thanks so much for your reply. Really appreciate it :) Just wondering if I can use this recipe in the oven toaster? Looking forward to hear from you.

    Thanks,
    Phoebe Ko

    Reply

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    Sabineposted September 15, 2014 at 8:21 pm

    I want to make these brownies but in cupcake form would anything change in the recipe or cooking time. oh and do I have to make sure that I don’t overfill the muffinliners so that they cook evenly all the way through or does it not matter?

    Reply

    • Sallyreplied on September 15th, 2014 at 8:43 pm

      Hi Sabine, the bake time would be much shorter. I am unsure of the exact time. I would fill the liners 3/4 full.

      Reply

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    Margeposted September 17, 2014 at 12:17 am

    It is my first time to make a brownie and this was the first recipe I clicked after I googled a recipe and indeed! Just perfect! Thank you very much!

    Reply

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    Zposted September 17, 2014 at 12:46 am

    I guess the foil lining increases baking time? These bad boys have been in the oven almost an hour and are not completely solid yet. Albeit their not burning and I used Heath bar pieces instead of chocolate chips. I guess we’ll see after this next 5 minutes round if they turn out! Though I feel like if they don’t thicken soon I’m just going to call it baked fudge :D

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    Rochelleposted September 17, 2014 at 12:20 pm

    These are the absolute best from scrathc brownies I have ever made. I doubled the receipe and made in a 9X 13 pan. I was one egg short and only had 10 oz of chocolate so doubled the cocoa. They turned out great and had the perfect amount of light crunch on the top. Making 4 batches tonight for a school bake sale.

    Reply

    • Amyreplied on October 16th, 2014 at 6:52 pm

      How did you double the recipe?

      Reply

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    Maggieposted September 17, 2014 at 4:22 pm

    Hello Sally,

    Is confectioners’ sugar and icing sugar the same thing?

    Reply

    • Sallyreplied on September 18th, 2014 at 9:20 am

      Yep, they are the same.

      Reply

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    Lexyposted September 18, 2014 at 10:57 pm

    I made these the other day and it turned out to be fudge, not brownies. I didn’t use the frosting instead I used the frosted funfetti sugar cookie bar frosting with some cocoa powder. So it was technically frosted fudge. It was good either way, just not really what I was going for.

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    Alyssaposted September 19, 2014 at 1:53 pm

    Hey Sally! Was wondering if I could mix in some walnuts. Thanks so much and congrats on your wedding!

    Reply

    • Sallyreplied on September 22nd, 2014 at 8:03 pm

      Definitely! I like to add around 3/4 cup of chopped walnuts.

      Reply

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    Philoposted September 19, 2014 at 9:21 pm

    Oh my gosh…These brownies are to die for. The intense chocolatey taste is out of this world. I will not be making boxed brownies anymore. Thanks Sally :)

    Reply

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    Meryllposted September 20, 2014 at 12:05 am

    Made this and it’s simply divine! It’s exactly as the name says, chewy and fudgy. Thank you for such a wonderful recipe. The only thing i changed were the additional chips, I used 90g dark chocolate and 90g peanut butter chips, it turned out to be simply delicious. I had fun making it too. I will never buy boxed brownies again! =)

    Reply

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    Jen Nposted September 22, 2014 at 2:42 pm

    Has anyone tried this recipe at high altitude?? I am talking 5,800 ft – not sure if regular HA baking instructions would work for this?? Thanks!!

    Reply

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    Anonymousposted September 24, 2014 at 3:15 pm

    Thank you for including metric measurements! I will be sure to try this recipe as I’ve had a hankerin’ for some gooey/fudgey brownies for some time now.

    I’ll also be sure to include 3/4 cups of walnuts!

    Reply

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    nicoleposted September 25, 2014 at 4:24 pm

    Hi Sally,

    your brownie recipe is amazing! I tried baking them last night and shared it with my colleagues and they loved it! Thank you for this maleficent baking blog! Definitely coming back for more other recipes! Cheers!

    Reply

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    Melissa Lizcanoposted September 25, 2014 at 10:41 pm

    Hi Sally,

    I was wondering what ingredients amounts should i use to make them in a 13 x 9 inch pan?

    Hope you hear from you soon…

    PS: Love your BLOG!!! ♥♥♥

    Reply

    • Sallyreplied on September 26th, 2014 at 6:52 pm

      Hi Melissa – you may double the recipe for that size pan. I am unsure of the bake time.

      Reply

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    Stephanieposted September 27, 2014 at 1:43 pm

    Are the semi sweet chocolate chips optional? Or is it a must have?

    Reply

    • Sallyreplied on September 28th, 2014 at 3:16 pm

      Completely optional. The frosting is too.

      Reply

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    PaulaSposted October 6, 2014 at 8:35 pm

    These are the best and easiest scratch brownies I have ever made. The icing was a perfect addition. Made them for tailgating this past weekend and will be making them again this week. I didn’t get to eat as many as I wanted, had to share!

    Reply

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    Sammyposted October 7, 2014 at 12:36 am

    I never knew making brownies from scratch was soo easy! These brownies are the best I have ever had and I made them.. WOW! They are deliciously decadent I am going to make these regularly. I will forever have the ingredients for this recipe in the cabinets and I can’t wait to share! I will NEVER buy a box of brownie mix again! Thank you soo much for the recipe!

    Reply

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    Teresaposted October 8, 2014 at 8:17 am

    Thanks for the recipe. My top was slighty burnt but turn out well. The chocolate chips were all on the bottom. Will cut down sugar amount next. But overall im happy i actually can bake brownies :)

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    Candiceposted October 8, 2014 at 10:22 pm

    These are in the oven right now and I just realized I forgot to put it the salt! Dang it! Will they be messed up? :(

    Reply

    • Candicereplied on October 8th, 2014 at 10:32 pm

      They are still in the oven. Approaching 30 minutes. Going to toothpick test in a minute. They smell amazing, so whats a tad bit of missing salt? Right?……..

      Reply

    • Sallyreplied on October 12th, 2014 at 7:59 pm

      Hope you enjoyed the brownies Candice. I was on vacation so I could not respond to this question until now.

      Reply

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    Christinaposted October 9, 2014 at 4:39 pm

    I made these brownies last night and they are probably the most delicious baked good I’ve ever eaten. Ever. I made a few mistakes, but I think they were actually for the best! I didn’t have granulated sugar and used all brown sugar, and when my boyfriend was reading me the recipe he said 1/4 cup cocoa powder (which is for the icing) so I accidentally doubled the cocoa powder- OOPS! Turned out absolutely delicious though, so I might make those ‘mistakes’ again next time I bake them! I also used some dark chocolate sea salt caramels instead of chocolate chips (and skipped the frosting)… I think I have to go eat another, they are soo good. Thanks for the recipe!

    Reply

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    Eposted October 9, 2014 at 7:01 pm

    Is it OK to use couverture chocolate (54% cocoa butter)?

    Reply

    • Sallyreplied on October 12th, 2014 at 7:42 pm

      Couverture chocolate would actually be just fine in these brownies.

      Reply

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    Carolposted October 10, 2014 at 1:57 pm

    This is a great recipe! Really easy and tasty!

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    Carolposted October 10, 2014 at 1:58 pm

    This is a great recipe! Usually, My brownies turn out hard and dry, no matter what recipe I try, but this one was so yummy! 5 stars, definetly.

    Reply

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    Dani Conleyposted October 11, 2014 at 7:34 pm

    These were sooooo good! I’ve been looking for a good brownie recipe and these are for sure the best I’ve found! Thank you so much for sharing your baking skills with us :D :D :D

    Reply

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    Alyssaposted October 11, 2014 at 11:12 pm

    Hi, Sally!!
    I plan on making these in the morning and I’m wondering – are choc chips and chopped up chocolate bar interchangeable? I have a bazillion bags of Trader Joe’s choc chips (absolutely the best ever…and I don’t have one near me so I have to stock up when I visit my sister!) and only a bar of dark chocolate. Don’t think I’ve ever tried subbing the chips. Same thing??

    Thanks! Your recipes rock!
    Alyssa

    Reply

    • Sallyreplied on October 12th, 2014 at 6:29 pm

      Hi Alyssa, chocolate chips and pure chocolate are not interchangeable in this instance. Chocolate chips contain stabilizers, which make them incredibly difficult to melt into a smooth, rich texture like pure chocolate. Pure chocolate also tastes 99% better and therefore, your brownies will taste 99% better. I usually use pure chocolate chopped up to replace chocolate chips, but not the other way around. Hope this helps.

      Reply

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    Tinaposted October 11, 2014 at 11:29 pm

    This recipe is exactly what it’s called: Chewy, Fudgy and so delicious!!!!!!! They are the best brownies I’ve ever tried. They don’t taste like cake, nor are they crumbly. They are so chewy and perfect! Although one thing about the recipe I changed is the bake time, which was too short. I baked it for 45 minutes because 36 wasn’t enough. It turned out great!

    Reply

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    Lorelleposted October 13, 2014 at 12:43 am

    Amazing brownies! Exactly as the name describes… chewy and fudgy! I would half the frosting recipe next time. It adds a nice touch, but the recipe makes too much. Crowd pleasing brownie for sure!!!

    Reply

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    Rebeccaposted October 13, 2014 at 5:59 am

    This is my favourite brownie recipe. Best brownies ever. Decent brownies are hard to come Down Under, but these are PERFECT!

    Reply

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    Ericposted October 14, 2014 at 7:53 am

    Dear Sally

    I think your brownies are super tasty and i wish i could eat one of them great job on your explaining i wish i could cook like you

    From Eric
    To Sally

    Reply

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    Lilyposted October 16, 2014 at 5:08 am

    Hey Sally! I am planning on making this recipe but I just have one question. Here in Australia we don’t really have semi-sweet chocolate, so I was wondering whether to use Milk or Dark chocolate?
    Thanks :)

    Reply

    • Sallyreplied on October 16th, 2014 at 2:40 pm

      Either is fine, Lily – it depends which kind you like better. I would go for the dark chocolate, but that’s just me.

      Reply

      • Lilyreplied on October 16th, 2014 at 8:53 pm

        Thanks for your response! I will use dark chocolate. I am going to make these for a school bake sale. :D

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    Amyposted October 16, 2014 at 6:48 pm

    How would I alter the recipe for them to still be thick in a 13×9 pan

    Reply

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    mark arthurposted October 20, 2014 at 3:39 am

    can substitute peanuts/almonds instead of choco chips? do I need to add more cocoa powder when substituting it?

    Reply

    • Sallyreplied on October 20th, 2014 at 4:03 pm

      That would be fine. No need to use more cocoa powder.

      Reply

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    Gabbyposted October 20, 2014 at 9:59 am

    Here’s a quick question: could you use pastry flour instead of all-purpose? I know the pastry flour has less gluten. I’ve made another kind of brownie and because they weren’t very good, they weren’t all consumed within a day and became hard.

    Reply

    • Sallyreplied on October 20th, 2014 at 4:00 pm

      Gabby, pastry flour should be fine in these brownies.

      Reply

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    Iffahposted October 21, 2014 at 1:41 am

    Hi. Thanks for the recipe. Have tried it. Very delicious. Want to bake another one next time :). But it is too sweet for me. I used semi sweet chocolate like in the recipe. Maybe next time will reduce the amount of sugar used. If I used milk chocolate, does it will make the brownies more sweet?

    Reply

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    Brenda Olivaresposted October 21, 2014 at 2:54 pm

    Hi Sally, im doing an essay for my college report and I have to give you credit for it, but my teacher told me i have to cite you and i couldn’t find your last name to give you credit. So if you could help me out that would be great.

    Reply

    • Sallyreplied on October 21st, 2014 at 3:39 pm

      McKenney

      Reply

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    princessposted October 22, 2014 at 8:05 am

    Hi Sally, i really love your posts =). Anyway, I would like to know will it affect the chewiness of the brownies if i use cocoa powder? is there a recipe for a chewy brownies with the use of cocoa powder?

    Reply

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    Chanikaposted October 22, 2014 at 11:39 am

    Hello from Thailand ! I have tried this recipe and I absolutely love them. I did not deviate or adjust anything from your recipe and they came out wonderful. So rich and instense in flavor. Very fudgy. I baked them twice in one night. My house smelled like Charlie’s Chocolate Factory in the morning. Thank you !!!

    Reply

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    lucy gposted October 25, 2014 at 1:58 am

    OMG! These are the best brownies ever. The brownies turned out so fantastic. So rich! Here’s a good idea that my grandma taught me for brownies: instead of making a frosting, about 2 minutes before the brownies are done cooking, take some chocolate bars or preferably milk chocolate chips and put them on top of the brownies. Wait til they’re soft then take the brownies out of the oven and take a butter knife or spatula and spread the chocolate evenly over the brownies! It makes them so good! Thanks Sally for this awesome recipe ☺ It rocked my socks off!

    Reply

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    Jessica Liewposted October 26, 2014 at 9:45 am

    Hello! Why should the chocolate mixture be cooled before you add the sugars? By the way, should the chocolate mixture be cooled to room temperature or what temperature? Please answer ASAP cos I’m making these delicious looking brownies in 2 days. Thank you!

    Reply

    • Sallyreplied on October 26th, 2014 at 1:53 pm

      Slightly cooled for only 10 minutes; to prevent the eggs from cooking as you whisk.

      Reply

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    Ron H.posted October 27, 2014 at 4:28 pm

    I haven’t made your brownies yet but was surprised to see you said these were brownies in its purest form. These probably taste really great but traditional brownies like those made in bakery shops use cocoa powder with butter because cocoa butter in chocolate is too unstable to make a uniform bake everytime. These look great & am sure are delicious, but not something that would work in a large bake

    Reply

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    Brittany Rposted October 27, 2014 at 5:51 pm

    These are to die for! I doubled the recipe for a tailgate last weekend and everyone loved them! Mine were perfectly cooked after 45 min. in a 9×13 in. pan.

    Reply

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    shamposted October 28, 2014 at 1:24 am

    Hi Sally, many thanks for your sharing. I tried it (but without the topping)..my 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 ice-cream..so nice. again, tq for your recipe.

    Reply

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    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…

    Reply

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    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!

    Reply

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    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! :)

    Reply

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    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!

    Reply

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    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 :-)

    Reply

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    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

    Reply

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    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

    Reply

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    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 :)

    Reply

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    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

    Reply

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    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!

    Reply

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    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?

    Reply

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

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

      Reply

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    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!

    Reply

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    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 !

    Reply

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    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

    Reply

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    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!

    Reply

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    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…..

    Reply

    • 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!

      Reply

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    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?

    Reply

    • 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.

      Reply

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    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

    Reply

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    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!!

    Reply

    • 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,

      Reply

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    vinposted November 17, 2014 at 7:36 am

    I dont take eggs. What can I substitute with

    Reply

    • 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! http://chefinyou.com/egg-substitutes-cooking/

      Reply

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    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.

    Reply

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    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!!

    Reply

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    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 :-)

    Reply

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    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! :)

    Reply

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    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!

    Reply

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