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8oz/240g unsalted butter, melted and cooled, (3.5oz/100g) good quality, unsweetened cocoa powder, (200g) roughly chopped chocolate or large chocolate chips. Yes, you will combine your brown and white sugar together. For cocoa powder I used 1/3 cup Hershey Dark Chocolate Ana 2/3 cup Hershey Unsweetened Milk chocolate. Amazing recipe! Thinking they’ll just be super fudgy!? I didn’t change a gosh darn thing and they are perfect. the batter alone is like the one I used to used when I was young. My name is Karina and this is my internet kitchen hang-out. If i use the top rack should i only use the bottom heating element throughout the baking time? What should be my measurement for butter? Thank you! Either dark or milk is great too! Well,is there any way I could bake it with a 8×12 pan? These meals will make your weeknights way simpler. OMG these are now my official go to brownie.

I’m glad you loved the brownies . I have to stop ? Definitely recommend making this is hands down the best brownie recipe I’ve tried. I hope you try them again!

I had to throw the whole batch away. Nowadays, I prefer to bake from scratch, but no brownie recipe I tried could live up to the chocolate brownies of my childhood. You’re welcome to leave sugar out, however the texture may not be as fudgey. would i still use the same amount of the other ingredients or top up with one of them?

Thanks for the comment and for following along. It’s the second time I’ve ever baked anything in my life. I was searching for a brownie from scratch recipe today, and this popped up. Maybe I can forgo making turkey next Thanksgiving and just make these brownies?? Thank you! . Thanks for following along! An 8×12-inch pan yielded the perfect brownies and MY personal favorite (just over 1-inch thick), baked for just under 25 minutes and resulted in just the right thickness and consistency, while still ooey, gooey and chewy! It’s difficult to determine what went wrong. Thanks a lot for your recipe.. Completely amazing. This was my first time making brownies from scratch and now I’m wondering why I haven’t tried them sooner! Try it! Perfect for Valentine’s Day; I made for my husband who said these are the best he’s ever had (me too!). The only issue was that the base, especially in the centre was not done enough to hold, so it collapsed when you tried to hold it. Tonight I’m going to see if I keep the glass pan in for 40 min at 350 how it goes. The brownies will store tightly covered on the counter for 1-2 days or in the freezer for a couple weeks. I think this is my go-to brownie recipe from now on. The sugar crystallised on the outside and the inside were really chewy. I have a gas oven and every time I bake for 40-45 mins. Made it for my son’s birthday with some coarsely crushed Oreos mixed into the batter with cream cheese Oreo frosting. We live in Budapest, Hungary and really appreciate the added gram measurements! The brownies I use to make are usually on the cakey-side. Oh my god these are amazing. The BEST brownie recipe!

Since posting our decadent Best Fudgy Cocoa Brownies a couple of years ago, some of you have been commenting that those are the best brownies you’ve ever tasted while also asking me about doubling that recipe to bake them in a larger pan. Amount Per Serving: These brownies were very gooey with a lovely crunchy top and made me feel like a pro baker.

"},{"@type":"HowToStep","text":"Add the cocoa powder, flour, baking powder and salt. Enjoy! Any idea on what I did wrong? I apologize it was not perfect for you! added some pecan nuts to break the sweetness and they turned out pretty good still.

Use the parchment paper to lift the cooled brownies out of the pan. No sea salt on hand..will regular table salt work the same? I am using an 8 by 12 glass pan and Nestle chocolate chips instead of chocolate chunks. Also, for sure wait until it’s cooked to cut and eat it. Guaranteed happiness. I’m drooling over the pictures!! And if it’s in cups, how many ml is the cup? I hope they still tastes delicious for you! I tweaked it a little but this is seriously SUCH a great brownie recipe!

There could be several variables that make it so they are not picture perfect! Calories: 220 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 44mg Sodium: 189mg Carbohydrates: 23g Fiber: 2g Sugar: 17g Protein: 3g I always tend to end up with cakey brownies, but these were perfect and fudgy goodness! Now since you have mentioned to keep it on the top rack… do i only put the bottom heater on? Much to my surprise, it seemed to work. Hey Rory- A few pieces have gone into the freezer and a few into the fridge to firm up a bit.

I love being able to make with olive oil. Karina, do you think I could use white chocolate chips instead I usually find brownies pretty gross because I hate the weird doughy texture and flavor but hubby loves them so I gave your recipe a try — the first time making brownies in 3 to 4 years. hi, How do I double the recipe and adjust for baking time etc? They really tasted like heaven . I would like to try them with butter the next time just ti see the difference. They should work in a glass pan – I’d start checking them about 10 minutes early just to see how they’re going and judge the timing from there.

so so so so good! XO, hi can this be frozen after its cooked? Thank you do much for sharing I will never need to buy a box mix ever again! Hmmm, I would have to try it with other substitutions before recommending anything to you as I’d hate for you to try again and they don’t work out. I was nervous about making brownies from scratch for the first time, but these were *mostly* amazing!! is the only one I will need, they are amazing! I followed the recipe and cooking time, but it still turned out like this. I hope you love the shrimp piccata tonight just as much Xx. I doubled the recipe so i can have a bit more to share. This brownie recipe guarantees that you will never go back to a boxed brownie mix, let alone try yet another brownie recipe. I also use half dutch and half natural cocoa powders for that rich dark colour, like you! Approximately how much time would you bake them for? Baked this last weekend. I accidentally used half the butter when I doubled the recipe (used 2 sticks or 1 cups instead of 4 sticks/2 cups).

Thank you. I baked my batch in a 9×13 dark pan sprayed with Canola oil which took 30 minutes for a medium doneness. Thank you. Thank you! I recently discovered My husband loved them! I’m pretty particular about brownies, and these are so good. Thank you for the detail you provided. I have several followers from all over the world and I am trying to do my best. It all depends on your preference of thickness: Please note: some readers find using darker or black pans comment that baking goods bake a lot darker and drier underneath, while readers commenting using lighter pans yield better more even and better results. Tag me #chocolatewithgrace on Instagram and be sure to follow me there. MMM! I also used a 9×13 and baked for 22 minutes and the brownies were runny! Golden brown sugar would be a great substitute for the light brown sugar. BEST BROWNIES EVER!! In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt. Should I have baked them at 350 degrees instead of 325? thank you for sharing, They can be but they will not taste as good as fresh made. Loveee this brownie recipe! That salt was way too much! Oh bummer on the flaky top. Hi Jeanine! This will be my go to recipe always. Gosh! Thanks for following along with me! (Let me know in the comments!). when you take your brownies out of the oven? and we thought finally, it looked pretty set. Could you double this and use a 9×13 pan? (Or maybe my definition of fudgy is entirely incorrect! From, Preheat the oven to 325°F. A dollop of vanilla ice cream and it is by far the best brownies I have ever eaten. Thank you so much! I somehow missed the chocolate chips, but they were good without them.

Hi Lillian, I’m so glad to hear they worked out with almond flour! I hope that helps! I’ve been trying out different brownie recipes for the past 4 years, and NOTHING compares to these! I’ll definitely be making these again! Yeah! Just stir them in until they are incorporated. Could you be persuaded to always give us your recipes in grams as well as cup measurements? The smell coming out of your ovens will be pure sweet heaven. Waiting for cooling I will not make 2 hours I can assure you! i’ve made them in 9×13 pan and they have come out perfect. Even came back for seconds! This will be my go-to now forever. These taste very nice however cooking is annoying. Let me know what you think and how it works out! These were the best brownies I’ve baked. Category: Bars and Brownies. And not only that, it was still moist and soft, while maintaining the crackly top and crusty edges. Timing was about 32 minutes . Thanks for following along with me! Thanks Karina! Don’t leave out the brown sugar.

Your email address will not be published. I will be using this one whenever I make homemade brownies now. Like a boxed mix? Crispy top and soft center. I didn’t have brown sugar, so used 1 C white, and 1 C icing sugar, along with dark chocolate chips.

Which of these should I use if I can’t get the 12″ x 8″?. I will definitely let you know my results. I haven’t tried them with less sugar than the 1 cup. Prepare and frost brownie with CREAMY BROWNIE FROSTING, if desired. Hi Mia, apologies, I don’t have it in grams.

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Anyway would it work to just grease the pan or grease and flour it. I do have some recommendations though. Amazing brownies! I just love these and will make them again and again! I am going to make them again. Might help, Hii! I am so sorry!

I mean they taste so super yummy and are still moist and gooey but just missing the crackle! Best recipe I ever tried.

Falls apart, but that’s prob bc of all the choc chunks.

175c is a very low temp which is maybe why. I used cannabutter and if they taste as good as they smell, I’m in trouble!

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