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 too 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.

PrintPrint SaveSave

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 (16g) 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 (32g) 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 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.

*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





148 Responses to “Chewy Fudgy Homemade Brownies.”

  1. #
    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 :)


  2. #
    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!


  3. #
    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?


    • 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!


  4. #
    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!


  5. #
    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!!!!


  6. #
    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!!


    • 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.


  7. #
    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!


  8. #
    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.


  9. #
    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!!!


    • 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!!!


  10. #
    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!! :)


    • 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!


  11. #
    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.


  12. #
    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


    • 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!


  13. #
    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.


  14. #
    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


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

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


  15. #
    Amyposted May 4, 2014 at 6:05 pm

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


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

      Nope, no need for it. Enjoy!


  16. #
    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! ♥


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

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


  17. #
    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.


  18. #
    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!


  19. #
    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!


  20. #
    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!


  21. #
    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!


  22. #
    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!!


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

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


  23. #
    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.


  24. #
    Leighposted May 12, 2014 at 3:32 pm

    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,


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

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


  25. #
    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!


    • 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.


      • 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!

  26. #
    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.


  27. #
    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?


    • 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.


  28. #
    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! :)


  29. #
    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!


  30. #
    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!


  31. #
    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


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

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


  32. #
    Rachelposted June 5, 2014 at 10:10 pm

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


    • 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.


      • 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.


  33. #
    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!


  34. #
    Sarahposted June 6, 2014 at 8:54 pm

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


    • 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!


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


  35. #
    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?


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

      You may omit the chocolate chips.


  36. #
    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!


  37. #
    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.


  38. #
    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.


  39. #
    Jennyposted June 22, 2014 at 1:22 am

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


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



  40. #
    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!


  41. #
    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!! ;)


  42. #
    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!


  43. #
    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 :)


  44. #
    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?



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

      No need to beat them before adding.


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

        Hi Sally, thanks for the clarification! :-)

  45. #
    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?


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

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


  46. #
    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!


  47. #
    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


    • 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.


  48. #
    Chrissieposted July 19, 2014 at 2:46 pm

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


  49. #
    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.


  50. #
    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? :)


    • 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.


  51. #
    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!


  52. #
    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!


  53. #
    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 :)


Leave a Comment