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Fudgy Brownie Recipe (VIDEO)

The ultimate Fudgy Brownie Recipe! These homemade brownies are decadent and stay moist for days. Plus, there’s a secret ingredient that makes them super chocolatey without being overly sweet.

Fudgy brownies stacked on a parchment paper

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Brownies Video Tutorial:

These brownies are unbelievably satisfying. Watch the video recipe and you’ll know why everyone loves this recipe!

The Only Brownie Recipe You’ll Need!

The inspiration for these brownies came from Ina Garten’s Outrageous Brownies in the Barefoot Contessa Cookbook. We made them fudgier and supremely chocolatey. Here’s why these are the best homemade brownies:

  • Easy brownies – No fancy equipment or tools required. All you need is a saucepan, spatula, whisk, and a couple of bowls to make the batter.
  • No Room Temperature Ingredients Needed – you don’t have to plan ahead and can start making brownies as soon as the craving strikes.
  • Fudgiest Center – these literally stay moist and fudgy for days. I made the last batch on a Wednesday and ate the last piece on Sunday and it was still moist and satisfying.
  • Rich Chocolate Flavor – adding the cocoa powder and chocolate chips make these intensely chocolatey without being overly sweet.
  • Crackly Top – These brownies have that classic, irresistible crackly top.

The “Secret” Ingredient for Brownies:

Just like with our Chocolate Cake, adding coffee amps up the flavor of chocolate without tasting like coffee. We used Instant Coffee Granules. The rest of the ingredients are simple and will give you the perfect brownie texture.

Ingredients for brownie recipe with chocolate chips, egg, cocoa, flour, sugar, butter, coffee granules

How to Make the Best Brownies:

1. Melt Chocolate: In a saucepan over low heat, melt together 2 cups chocolate chips and butter. Set aside to cool 15 minutes.
2. Wet Ingredients: Whisk together eggs, sugar, instant coffee granules, oil, and vanilla extract. Whisk the cooled chocolate mixture into the egg mixture.

Step by step tutorial how to make brownies

3. Dry Ingredients: Whisk together flour, cocoa, baking powder, and salt then fold these dry ingredients into the chocolate batter until no streaks remain.
5. Pour and Bake: Spread brownie batter into prepared pan, sprinkle the top with the reserved 1/2 cup chocolate chips, and bake at 350˚F for 35-40 minutes.

how to make chocolate brownie batter step by step photos

How Long to Bake Brownies:

Fudgy Brownies – Bake for 35-37 minutes. A toothpick inserted into the center will come out fudgy.

Soft and Moist Brownies – Bake for 40 minutes. A toothpick inserted in the center should come out with moist crumbs attached.

How to Store Brownies:

  • At Room Temperature – Brownies can be stored at room temperature in a low humidity environment. To keep them fresh and moist, cover with plastic wrap directly over the brownies and store in an airtight container for 4-5 days.
  • Freezer – brownies can be frozen for up to 3 months. To keep brownies moister, do not cut brownies until you are ready to eat them.

Baked brownies in baking pan sliced

How to Serve Brownies:

Our favorite way to serve brownies is to top with a generous scoop of vanilla ice cream. You can also try a dollop of whipped cream drizzled with chocolate, or top with fresh raspberries.

For Frosted Brownies: cover them with Chocolate Ganache or Chocolate Cream Cheese Frosting.

Brownie served with a scoop of vanilla ice cream

What Mix-Ins Can I Add to Brownies?

Once you have a great brownie base like this one, you can change them up and make them your own.

  • Caramel – Drizzle the top of the brownies with Homemade Caramel and a sprinkle of kosher salt.
  • Walnuts or Pecans – chop 1 cup of walnuts and fold them in at the end, sprinkling a few over the top for walnut brownies.
  • Chocolate Chunks – fold in some chocolate chunks in addition to sprinkling them over the top.

Brownie slice on a spatula with chocolate chips added

Can I Bake these in a Different Pan?

For this brownie recipe, we used a 9×9 square pan. Using different sized baking pans will affect the bake times, and the recipe. These tips should help.

  • Bread Loaf Pan – Cut the recipe in half and bake as directed for a small batch of brownies.
  • 8×8 Pan – this smaller pan will result in taller brownies that require a longer baking time (40-48 minutes) minutes).
  • 12×9 Pan – this larger pan works, but the brownies will be flatter and will require less baking time (30-35 minutes).
  • 13×9 Pan – Make 1 1/2 times the recipe or the brownies will be pretty flat. Bake about 40 minutes, or to your desired doneness.

Love Chocolate? More Chocolate Desserts:

Fudgy Brownie Recipe

4.93 from 89 votes
Prep Time: 13 minutes
Cook Time: 37 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 5 minutes
fudgy brownies stacked on parchment paper

The ultimate Fudgy Brownie Recipe - super chocolatey without being overly sweet! These homemade brownies are decadent and stay moist for days.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $8-$10
Keyword: brownie recipe, fudgy brownies
Cuisine: American
Course: Dessert
Calories: 526
Servings: 12 people

Ingredients

  • 1/2 lb unsalted butter, (softened or cut into pieces if cold for faster melting)
  • 16 oz semisweet chocolate chips, (2 1/2 cups by measuring cup), divided
  • 4 eggs, large
  • 1 1/4 cups granulated sugar
  • 1 Tbsp instant coffee granules, (6.2 grams)
  • 3 Tbsp light olive oil , or vegetable oil
  • 1 Tbsp vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350˚F. Butter a 9x9 pan and line with parchment paper.
  2. In a medium saucepan over low heat, Melt together 2 cups chocolate chips and butter while whisking then set aside to cool 15 minutes.

  3. In a second large bowl, whisk together 4 eggs, 1 1/4 cups granulated sugar and coffee granules, 3 Tbsp oil and 1 Tbsp vanilla extract.
  4. Stir cooled chocolate mixture into the egg mixture.
  5. In a medium bowl, whisk together 2/3 cup flour, 1/2 cup cocoa, 1 1/2 tsp baking powder and 1/2 tsp salt then use a spatula to fold mixture into the batter and fold just until combined. Do not over mix.

  6. Transfer batter to prepared pan and sprinkle all over with remaining 1/2 cup chocolate chips. Bake at 350 for 35-40 min depending on the desired doneness.* Cool until nearly at room temperature then cut into bars before serving.

Recipe Notes

*For fudgy brownies, bake 35-37 minutes and a toothpick should come out fudgy. For soft and moist brownies, bake 40 minutes and a toothpick should come out with moist crumbs attached. 

Nutrition Facts
Fudgy Brownie Recipe
Amount Per Serving
Calories 526 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 19g119%
Cholesterol 97mg32%
Sodium 126mg5%
Potassium 379mg11%
Carbohydrates 49g16%
Fiber 4g17%
Sugar 35g39%
Protein 6g12%
Vitamin A 570IU11%
Calcium 69mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Tash
    October 21, 2021

    Hi Natasha,
    I only have medium size egg. Could this work? Or do i have to meet a certain weight?

    Reply

    • Natasha's Kitchen
      October 22, 2021

      Hi Tash, that will work too. Hope you love it!

      Reply

  • Landry
    October 9, 2021

    Hi. Your recipe has 1/2 cup of butter but your video states 16 tablespoons of butter. The measurements aren’t the same.

    Reply

    • Natasha
      October 10, 2021

      Hi Landry, the recipe says 1/2 pound of butter which is 16 Tbsp or 1 cup or 223 grams.

      Reply

  • kiara
    October 4, 2021

    I want to make these soon😍
    have you got any very important tips for me to make sure I get them perfect first time?

    Reply

    • Natasha
      October 4, 2021

      Hi Kiara, I highly recommend reading through the post where I share all of our best tips and watch the video before starting. I hope you totally love the brownies!

      Reply

  • Melissa
    October 2, 2021

    Best brownies I’ve ever had! This forever will be my go to recipe! Thank you.

    Reply

    • Natasha
      October 3, 2021

      That makes me smile big. Thank you for sharing your awesome review!

      Reply

  • Ann Chooi
    September 22, 2021

    Hi Natasha the brownies taste great! The only thing is that can I reduce the sugar down to 1 cup or should I just reduce the chocolate chips down to 14 oz? Other then the sweetness we loved the brownie. Can I substitute chocolate chip with baking chocolate bar? Thank you.

    Reply

    • Natasha
      September 23, 2021

      Hi Ann, make sure to use semi-sweet chocolate chips and not milk chocolate which can make these quite sweet. I haven’t tested it down at 1 cup but that should still work well.

      Reply

  • Ann C
    September 22, 2021

    Hi Natasha the brownies taste great! The only thing is that can I reduce the sugar down to 1 cup or should I just reduce the chocolate chips down to 14 oz? Other then the sweetness we loved the brownie. Can I substitute chocolate chip with baking chocolate bar? Thank you.

    Reply

    • Natashas Kitchen
      September 22, 2021

      Hi Ann, I honestly haven’t tried using stevia or reducing the sugar in this recipe to advise. If you do an experiment, please share with us how you liked it.

      Reply

  • Hiba
    September 20, 2021

    Hello. Any idea how to modify the recipe/baking time if I want to make it in a 23 cm round pan?

    Reply

    • Natashas Kitchen
      September 20, 2021

      Hi Hiba, Please see the section Can I bake these in a Different Pan?

      Reply

  • Dhriti
    September 12, 2021

    I love this recipe! However, my brownies always are greasy and buttery from the bottom. How do I fix this?

    Reply

    • Natashas Kitchen
      September 13, 2021

      Hi Dhriti, it sounds like fat separates from the batter, although it’s hard to know what the culprit without being there. I recommend making sure nothing was substituted in both the ingredients and process.

      Reply

  • Susie
    September 11, 2021

    Your brownie recipe looks like what I have been looking for..more chocolate flavor with the chocolate chips! Question!??
    Can I leave out the oil since it calls for so much butter??

    Reply

    • Natashas Kitchen
      September 11, 2021

      Hi Susie, it really needs the oil here. I hope you love this recipe!

      Reply

  • Holly S.
    September 5, 2021

    Hi,
    I love this recipe. I used sugar substitute ( monk fruit sugar) as my mum can’t have sugar and I was making this for her. I did not achieve the crackle top. Is this because I had to use monk fruit sugar? I would appreciate your feedback. I really wanted a crackle top.

    Reply

    • Natasha's Kitchen
      September 5, 2021

      Hi Holly, I honestly haven’t tested this recipe yet using that sugar substitute but that could be the cause of it.

      Reply

  • Roberta
    August 31, 2021

    Eeeek I’m still struggling so much with brownies rising in oven and then major flop happening…. I have a gas oven …. should I decrease bake time or heat? I’m not sure if it’s maybe too hot?? Could that cause the rise and drop

    Reply

    • Natasha
      September 2, 2021

      Hi Roberta, I haven’t had that happen but if your oven runs too hot normally, you may need to reduce the heat. Also, make sure you are using baking powder and not subbing with baking soda by mistake which is 4 times stronger and can cause that kind of rise and caving in the center (speaking from my own experience).

      Reply

  • Sudeshna
    August 26, 2021

    Hey Natasha, hope you are doing well! I tried this recipe in 8*8 inch pan and it was too tall. I was thinking to divide the batter in 2
    8*8 inch pan… Can you please let me know how long will it take to make the fudgy brownie?

    Reply

    • Natashas Kitchen
      August 27, 2021

      I haven’t tried this in 2 8×8 pans, but the total bake time will depend on the thickness poured. I would follow the recipe as much as you can to get the best outcome!

      Reply

      • Sudeshna
        August 30, 2021

        Thank you for replying. I baked for 20+7+4= 31 mins( I divided the baking time like that to be in a safer side, so that I could check every time). Let me tell you the brownie was the perfect one and so delicious . My friends and family they had extra servings at my place and they asked me to pack the brownies for them for the next day. This was a big hit. Thank you so much dear.

        Reply

        • Natashas Kitchen
          August 30, 2021

          Thank you so much for sharing that with me, Sudeshna!

          Reply

  • Becky
    August 20, 2021

    Do you have to add instant coffee?

    Reply

    • Natasha
      August 20, 2021

      Hi Becky, coffee brings out the flavor of chocolate. They won’t taste like coffee but they will have a richer flavor with coffee. I always make them with coffee though and haven’t tested substitutes.

      Reply

  • Dareena Dsouza
    August 19, 2021

    Hi Natasha, the brownies are really delicious and everyone loves them when i bake them, but i had a question. my brownies have a thick crust at the edges. how do bake the brownies without getting the thick edges.

    Reply

    • Natashas Kitchen
      August 19, 2021

      Hi Dareena, I’m not sure what else it could be. If you suspect your oven runs cold or hot, you can adjust the temperature. Brownies normally do have a raised edge and a slightly thicker edge, but it’s not a dramatic difference between the crust and the center. I wonder also if it may be the material of the pan? For example, the glass heats up really hot and that could affect how brownies rise at the edges.

      Reply

  • Trish
    August 13, 2021

    will the recipe work if I doubled it and then use an 8×11” pan? or it will ruin the recipe?

    Reply

    • Natashas Kitchen
      August 13, 2021

      Hi Trish, please see my recipe notes: “Can I Bake these in a Different Pan?” I hope that helps.

      Reply

  • Renata
    August 7, 2021

    Hi what brand of chocolate chips did you use in this recipe?

    Reply

    • Natashas Kitchen
      August 7, 2021

      Hi Renata, we usually go with Nestle or Ghirardelli.

      Reply

  • Blueberry
    August 7, 2021

    Amazing recipe

    Reply

  • JoLynn
    August 2, 2021

    Haven’t tried yet, but sounds delicious! Preparing for a family beach vacation- do you think I could place all dry ingredients in a ziplock bag and mix with wet ingredients when needed (1 week later)?

    Reply

    • Natashas Kitchen
      August 3, 2021

      Hi JoLynn, I bet that could work! I hope you love this recipe!

      Reply

  • Maria
    August 1, 2021

    Thanks Natasha… no have no idea how many brownie recipes I have tried until I found your recipe. This has been far most the best fudge brownie recipe ever!!! 🤗

    Reply

    • Natashas Kitchen
      August 2, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Lilly
    July 25, 2021

    Best fudgy-brownie-recipe

    Reply

    • Natasha's Kitchen
      July 25, 2021

      Love it! Thanks for your short but sweet review, Lilly!

      Reply

  • Kim
    July 23, 2021

    Look no further! I’ve tried many recipes trying to beat the brownie box mix my husband just loves. I was on a mission to find a homemade brownie!
    These were perfect.. chewy in the middle with crunchy ends. Thick! Delicious!
    Everything I’ve made from Natasha has been a hit!
    Thank you for Natasha.. my family thinks I can cook! 😆
    Quick question.. my husband said the only thing that would make them even more perfect was a cream cheese mixture running through. Do you have a recipe like that?
    Thank you!

    Reply

    • Natashas Kitchen
      July 23, 2021

      I’m so happy you enjoyed that, Kim. Thank you for sharing that with us! I haven’t tried this with cream cheese running through it, but I bet that could work. If you experiment, I would love to know how you like that.

      Reply

  • Bushra
    July 19, 2021

    Hi dear
    Ur all recipes are super, plz tell me the measurements in grams , me confuse in lb or oz.

    Reply

    • Natashas Kitchen
      July 19, 2021

      Hi Bushra, I’m so glad you’re enjoying my recipes! If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Gilda Capillan
    July 13, 2021

    I love brownies Natasha.Sound so easy to make.I love to watch you cooking you’re so organize and easy to follow your cooking and instructions.Thanks for sharing this lovely and delicious brownies.

    Reply

    • Natasha's Kitchen
      July 13, 2021

      You’re welcome, Gilda. I’m happy to know that you’re enjoying my recipes and videos. Thanks for your review!

      Reply

  • Elena
    July 10, 2021

    I was looking for an icing for my brownies. One that will set and not be a mess to handle. Any help, please.

    Reply

  • Riah
    July 8, 2021

    Hi, Natasha!❤️ I have a few questions if you don’t mind❤️

    1 – Can i swap the semisweet chocolate to bittersweet/dark?

    2 – Should i wait for the chocolate butter mixture to be completely cooled or warm enough to touch?

    3 – How does the baking powder affect the brownies with and without it?

    That is all. I hope to hear from you soon. Thank you so much!❤️

    Reply

    • Natashas Kitchen
      July 8, 2021

      Hi Riah, this will work with bittersweet, I’m sure. One of our readers mentioned adding “3 types of chocolate chips both in and on top of the batter: milk chocolate, semisweet, and bittersweet. They are absolutely outstanding!”. I would follow the recipe steps exactly to make sure you have the ideal outcome. The baking powder is needed for this recipe, and it will turn out flat without it.

      Reply

  • Roberta
    July 5, 2021

    Hi Natasha

    I’ve made this twice now with the same out come PLEASE HELP … batter looks gorgeous like yours and starts off amazing in the oven but then at around 25min or so in it starts to flop in the middle :0(

    Reply

    • Natasha
      July 5, 2021

      Hi Roberta, if you are using a different type of pan (different size or materials), that caving in the center can be more prominent. Also, in steps 2 and 3, make sure not to overbeat the mixture which can incorporate more air and make the center cave in more.

      Reply

    • Rebecca
      July 8, 2021

      Mine bubbled up and over the side of the pan (and caused a smoke disaster) and they sunk in the middle. This is the only recipe of Natasha’s that hasn’t worked for me.

      Reply

      • Natasha
        July 8, 2021

        Hi Rebecca, I have never had that occur and this is the first report of that. Did you possibly use the wrong kind of leavening or use too much or too small of a pan? That seems highly unusual for it to run over the top if made per the recipe.

        Reply

        • Rebecca
          July 9, 2021

          I did! And I went back and double-checked everything after. I still love everything you do though. 🙂

          Reply

        • Hoda
          August 14, 2021

          Hello Natasha,
          I had the same problem as Rebecca although I tried this recipe many times previously and it worked perfectly. But this time I don’t know what was the problem… it didn’t work 🙁

          Reply

  • Sheila Hounslow
    June 29, 2021

    Hi Natasha . How do you get your lining paper to fit so perfectly . Mine never comes out so well. More crinkly . Thank you

    Reply

    • Natasha
      June 29, 2021

      Hi Sheila, here is a fun way to line a baking pan.

      Reply

      • Sheila Hounslow
        June 30, 2021

        Oh thank you Natasha . That’s great ! I’ve just bought my chocolate chips and my pan is arriving today . I’m a Brit living in Spain so I sometimes have to adapt your ingredients. But I love your recipes . Thanks again z

        Reply

  • Nalini
    June 27, 2021

    I made the fudgy brownies they were delicious. Just my chocolate chips melted on the top

    Reply

    • Natasha's Kitchen
      June 27, 2021

      Glad you enjoyed the brownies!

      Reply

  • Beverley Forgenie
    June 27, 2021

    Love these!

    IfI didn’t want them so chocolatety, can I reduce the amount of chocolate chips?

    Do you have a blondies recipe?

    Reply

    • Natasha's Kitchen
      June 27, 2021

      Hi Beverly, thank you! You can reduce the chocolate chips, that will be okay. I don’t have a recipe for blondies yet but thanks for the suggestion.

      Reply

  • Amira
    June 25, 2021

    Hi Natasha
    Love your recipes
    Do you know how to update this recipe to brownies in a cup?

    Reply

    • Natashas Kitchen
      June 25, 2021

      Hi Amira, I wish I had an answer for you, but I haven’t tried this in individual cups to advise. If you happen to test that, I would love to know how you like this recipe!

      Reply

  • Aly
    June 24, 2021

    hi Natasha! I tried this recipe and it turned out like a cake even though I followed the recipe meticulously😭 (the flavor is heavenly but it didn’t became fudgy). I have trouble making fudgy brownies.. What have I been doing wrong? Can you help me? Thanks a lot!

    Reply

    • Natasha
      June 24, 2021

      Hi Aly, that is most likely due to overbaking. I suggest taking it out sooner. Also, make sure you are using conventional oven settings since this recipe is not written for convection.

      Reply

  • Denise
    June 23, 2021

    Thinking trying this recipe this weekend, can this recipe baked in a cast iron skillet?

    Reply

    • Natashas Kitchen
      June 24, 2021

      Hi Denise, I haven’t tested this in a cast iron to advise on timing or outcome, but I bet that can work! If you experiment, I’d love to know how you like this recipe!

      Reply

      • Denise
        June 25, 2021

        I tried the recipe with cast iron skillet. I reduced the recipe to 8 servings, reduced granulated sugar sugar slightly, and used an 8″ cast iron skillet baked for 30 minutes at 350F. Although it was not as gooey as I would’ve hope (might need to cut time to 25 minutes or so), it was still fantastic!

        Reply

        • Natashas Kitchen
          June 26, 2021

          I’m so glad it worked out, Denise! Thank you for that feedback!

          Reply

  • Bertha
    June 19, 2021

    Good morning!!!!☀️
    I love to see and cook your recipes the only problem is that I don’t know which recipe prepare because all your recipes are so delicious and easy to prepare, congratulations and thank you for giving us the opportunity to prepare such a delicious recipes. God bless you and your family in everything you do and thank you again 🌻

    Reply

    • Natashas Kitchen
      June 19, 2021

      Aww! Thank you and good morning Bertha! I’m so happy to hear you’re enjoying my recipes!

      Reply

  • Diane
    June 14, 2021

    Hi Natasha. Your recipes are amazing. I am diabetic and would like to know how to replace the sugar with stevia. And if another ingredient needs to be increased/decreased or added/deleted.
    Thank you very much.
    Diane

    Reply

    • Natasha's Kitchen
      June 14, 2021

      Thank you, Diane. I honestly haven’t tried using stevia or reducing the sugar in this recipe to advise. If you do an experiment, please share with us how you liked it.

      Reply

  • Shaz
    June 12, 2021

    I Just made it. Came out perfect. Thank you very much❤️

    Reply

    • Natashas Kitchen
      June 12, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Shaz!

      Reply

  • Patricia
    June 10, 2021

    La torta de chocolate no lleva huevos

    Reply

    • Natashas Kitchen
      June 10, 2021

      That’s right Patricia, our Chocolate Cake doesn’t have eggs.

      Reply

  • Lorraine
    June 4, 2021

    Hi Natasha! I love your recipes and have used many of them! Always a hit!!! Please clarify, for brownies. In the video I think I heard you say 16 tbsp butter, and in the recipe it reads 1/2 lb which is 8 tbsp. Which one is correct? Thank you so very much!

    Reply

    • Natasha's Kitchen
      June 4, 2021

      Hi Lorraine, thank you for always trying out my recipes. I recommend following the written recipe as we can update that but the video can no longer be updated in case there are some corrections. Please share with us how it goes!

      Reply

      • Lorraine
        June 4, 2021

        So sweet of you to respond so soon! They’re in the oven now! They look amazing! Thank you so much!

        Reply

    • Caroline
      June 29, 2021

      1/2 lb is 16 tablespoons….1/2 cup is 8 tablespoons 😊

      Reply

  • Aneta
    June 3, 2021

    Hands down the best brownies !
    Actually I read the recipe wrong and instead of 1/2 lb of butter i used 1/2 cup …. They still came out amazing – maybe a little less fudgy but that’s what my family likes anyway. I also cut down sugar to 1 cup and added 1 cup of walnuts.
    Natasha all of your recipes are amazing ! Thank you for another keeper. 🙂

    Reply

    • Natasha's Kitchen
      June 3, 2021

      That’s awesome! I’m glad the result was still great and you all loved it. Thank you for sharing that with us.

      Reply

  • Asantha Bandara
    June 3, 2021

    The best of the best. This is the 4th time I made this and they were delish as always. My family loves it and will die for it. I topped it with chocolate slabs since I didn’t have chocolate chips but they were wonderful

    Reply

    • Natasha's Kitchen
      June 3, 2021

      I’m happy to know that you loved the brownies! Thanks for your wonderful review.

      Reply

  • Ariana
    June 1, 2021

    Really good fudge brownie love them

    Reply

    • Natashas Kitchen
      June 1, 2021

      I’m so glad you enjoyed it!

      Reply

  • Michelle
    May 31, 2021

    Is it 1/2 lb of butter or 1/2 cup of butter?

    Reply

    • Natasha's Kitchen
      May 31, 2021

      Hi Michelle, it is 1/2 lb or 226.8 g unsalted butter (softened or cut into pieces if cold for faster melting)

      Reply

  • Brian K
    May 31, 2021

    Brilliantly re-defining what the brownie can be.

    Best wishes to you and your family from ours. Your recipes have brought us many smiles!

    Reply

    • Natashas Kitchen
      May 31, 2021

      Hi Brian!! I’m so glad you’re enjoying my recipes!

      Reply

  • Tina Landry
    May 29, 2021

    Decadent is indeed a word for this moist brownies! We loved it!!!

    Reply

    • Natashas Kitchen
      May 29, 2021

      I’m so happy to hear that! Thank you for sharing your great review!!

      Reply

  • Maria Subillaga
    May 26, 2021

    The best brownies! Tried this so many times. Question is, can I replace the butter and put vegetable oil instead? I don’t have stock butter as of now. Thank you!

    Reply

    • Natashas Kitchen
      May 26, 2021

      Hi Maria, I haven’t tested that with vegetable oil so I’m not sure how that would turn out or if it would blend with the chocolate properly. I just haven’t tested it to recommend it.

      Reply

  • Andrea Francis
    May 23, 2021

    This is my go to brownie recipe I love the taste and texture. However, I just can’t seem to get a crust on mine. Any idea on what could be the problem?

    Reply

    • Natasha
      May 23, 2021

      Hi Andrea, I wonder if it could be due to using a different oven setting? Also, does your oven tend to run cool? Lastly, make sure to test the first time in the same sized pan and put the brownies in the oven only after the oven is fully preheated.

      Reply

      • Andrea Francis
        May 25, 2021

        Hi there, should I try with the thermal fan off maybe?

        Reply

        • Natashas Kitchen
          May 25, 2021

          I don’t have experience with that but if you think it would work, give it a try. I hope it works out ok!

          Reply

  • Rachel Goldstein
    May 19, 2021

    My brownies ended up caving in, what would have caused that?

    Reply

    • Natasha
      May 19, 2021

      Hi Rachel, they will naturally have a little border at the edge but pronounced caving in could be due to the size of the pan.

      Reply

  • Vicki
    May 18, 2021

    Hi! Big fan! First, every recipe of yours that I’ve tried is fabulous! (Favorites are your chocolate cake and lasagna) Second, I’ll be making these brownies today. Question: Can I use Bakers 4oz bars instead of chocolate chips? Thank you!

    Reply

    • Natashas Kitchen
      May 18, 2021

      Hi Vicki, I haven’t tested that, but I bet that could work!

      Reply

  • Anusha
    May 16, 2021

    Hi Natasha!
    We have to use dark chocolate chips for this recipe right?

    Reply

    • Natashas Kitchen
      May 17, 2021

      Hi Anusha, we used semisweet chocolate chips.

      Reply

  • Anusha
    May 16, 2021

    Hello Natasha! I don’t have that many chocolate chips right now, so is it okay if I replace the half cup for sprinkling over the top with half a cup of chopped walnuts?
    Thank you.

    Reply

    • Natasha's Kitchen
      May 16, 2021

      Hi Anusha, I imagine that should work. If you give that a try, please share with us how it goes.

      Reply

      • Anusha
        May 17, 2021

        Okay, I will. Also, just out of curiosity, it it possible to replace the dark chocolate chips with white chocolate ones?

        Reply

        • Natasha's Kitchen
          May 17, 2021

          I haven’t tested that yet but I think that would work. If you do an experiment, please share with us how it goes.

          Reply

  • sonali
    May 11, 2021

    Excellent recipe. Thank you .

    Reply

  • Shirl
    April 22, 2021

    I only had an 8×8 pan, so I followed the cook times she listed for that (40-48 mins). It was nowhere near done! Ended up doing 56 mins and even then it still seemed way too wet in the middle, but the sides were getting too crisp. After taking it out of the oven, the whole middle sank while cooling. It still tasted good, but honestly didn’t taste much different than box brownies.

    Reply

    • Natasha
      April 23, 2021

      Hi Shirl, it sounds like it may have ended up being overbaked. It should seem like it’s not quite done but that is important for a fudgy brownie, otherwise the texture will seem more like boxed brownies. This recipe works best and rises best in the larger pan if you were up for giving it another whirl.

      Reply

  • Deb
    April 19, 2021

    I am a cakey brownie lover. Is there a way to adapt the recipe so it’s less fudgy and more cakey?

    Reply

    • Natashas Kitchen
      April 19, 2021

      Hi Deb, cakey brownies are usually an indication of over-baking. This recipe is intended to be more fudgy than cakey.

      Reply

  • Michelle
    April 18, 2021

    These are the best brownies I’ve ever had or made. They are perfectly fudgy and moist with that perfect crackle top. I didn’t have chocolate chips for the top so I sprinkled it with maldon salt and they were excellent. Our friends loved them too, and this is definitely a repeater recipe. Thank you Natasha!!!

    Reply

    • Natasha's Kitchen
      April 18, 2021

      That sounds perfect, Michelle. Great to hear that these brownies were a hit! Thank you for your wonderful comments and review.

      Reply

  • cathy
    April 18, 2021

    can leftover brewed coffee be used instead of the instant granules ? how much ?

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Hi Cathy, we used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.

      Reply

  • Karthika
    April 17, 2021

    Hi there,

    Can you please tell me how would the measurements change if I’m using 8×8 pan? My son is a brownie lover. Unfortunately I don’t have 9×9.

    Thanks

    Reply

    • Natasha
      April 18, 2021

      Hi, please see the section above titled: “Can I Bake these in a Different Pan?” which mentions the 8×8. I hope you and your son love the brownies!

      Reply

  • clare
    April 14, 2021

    Hi there, if I did not use the coffee in the brownies would they still work. 🙂

    Reply

  • Amy Wonder
    April 13, 2021

    can i omit the granules

    Reply

    • Natashas Kitchen
      April 13, 2021

      Hi Amy, it will still work great without the coffee. That should work, but they might be slightly slimmer brownies so that they could bake a little faster.

      Reply

  • Thisum Perera
    April 10, 2021

    Hi, if I double the brownie recipe is this two sizes of two pans suitable to bake brownies 1) 8 inch by 10.5 inch 2) 11 inch by 14 inch

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Thisum, I haven’t tried those exact sizes but it may work. If the pan is too big the brownie will simply be skinnier.

      Reply

  • Cynthia Ross
    April 7, 2021

    The brownies are delicious .I don’t put the extra chocolate on top but I do add pecan chips .Highly recommend!

    Reply

    • Natashas Kitchen
      April 7, 2021

      I’m so glad you enjoyed it! That’s so great!

      Reply

  • Runa Hossain
    April 7, 2021

    Hi Natasha …This is my final Brownie Recipe,don’t need another one .Only one problem,the chocolate chips that I sprinkle on top like you do they sunk in the Brownie after baking.. After sprinkling I don’t push them like you do! I don’t know if that’s the reason ! Thank you.

    Reply

    • Natasha
      April 7, 2021

      Hi Runa, I haven’t had that happen – are you possibly using very large chocolate chips? Also, double-check our post on how we measure ingredients – if your mixture ends up too loose, it may be causing the chocolate chips to sink.

      Reply

      • Runa Hossain
        May 26, 2021

        Hi Natasha, I follow the metric measurements and I use a digital weight scale. And I use the dr.Oetkar chocolate chips , I don’t think they are big . I have made this brownie recipe of yours may be 10 times , the only problem is that choc chips sank in everytime …..not fully but doesnot look like yours one….

        Reply

  • Renae
    April 5, 2021

    I haven’t made the brownies yet, but I’m giving you 5 stars because every recipe I have made I love it!!! I’m not a coffee drinker. Can I leave out the coffee?

    Reply

    • Natashas Kitchen
      April 5, 2021

      Hi Renae, it will still work great without the coffee. That should work but they might be slightly slimmer brownies so they could bake a little faster.

      Reply

  • Kara
    April 4, 2021

    Hi Natasha! I have made these 4 times and they keep getting better every time! Love these!!!

    Reply

    • Natasha's Kitchen
      April 4, 2021

      That is just awesome! I’m glad you are loving this recipe, Kara.

      Reply

  • Natalia
    April 3, 2021

    Unfortunately, this won’t become my go-to-brownie recipe. The texture was wierd. Not fudgy but wet and very crumbly at the same time. Couldn’t get a clean cut no matter how well i cleaned the knife. Don’t know what i went wrong. Usually your recipes work great.

    Reply

    • Natasha
      April 4, 2021

      Hi Natalia, this is a very popular recipe for us and I haven’t had that same experience so I’m not exactly sure what could have gone wrong. I would recommend watching the video to make sure the process was followed as directed (make sure to add the ingredients in the order listed and make sure ingredients are the proper temperature). Also, be sure to bake on conventional oven settings, not convection. I hope that helps.

      Reply

  • Sandra Lerman
    April 3, 2021

    OMG…the best and only brownie recipe I will EVER use! I have a question though. I am making another batch as I type this. When I cracked open my eggs, each one had a double yoke! I hope they turn out but what should I do if this happens again? Should I have fished out the extra yoke?

    Reply

    • Natasha
      April 3, 2021

      Hi Sandra, That’s always a fun surprise! I haven’t experimented with that but I think it should still work out fine. I’m so happy you love the brownie recipe.

      Reply

  • Karen Nowak
    March 27, 2021

    Sorry, I usually love all your recipes, but this one is a “no”.
    Too sugary. I was skeptical that it called for a cup and a quarter of sugar with semisweet morsels, but followed the recipe exactly. They came out looking beautiful, nice and shiny, but more sugary tasting than rich chocolatey tasting.

    Reply

  • Amy Wonder
    March 22, 2021

    Can I add hot water instead of coffee? I don’t like it much except the mocha frappichino

    Reply

  • Falena Hosein
    March 20, 2021

    Hi. So I just made these brownies and really moist. Should have used a longer baking dish as the mixture doubled in size. Will for sure make these again. 🙂

    Reply

  • Aiks
    March 1, 2021

    Hi Natasha, really keen to try this recipe out. I am thinking of adding fresh raspberries. You reckon I can just fold them into the batter just before pouring into the baking pan?

    Thanks!

    Reply

    • Natashas Kitchen
      March 2, 2021

      Hi Aiks, I haven’t tried that to advise it will work. IF you experiment, I would love to know how it turns out.

      Reply

    • Charlotte Andrew
      March 25, 2021

      I don’t think that would be such a great idea because they are so wet and would add way too much moisture to an already moist batter. If you are keen on pairing with raspberries, i would serve them on the side with a dollop of icecream or whipped cream. Raspberries and chocolate certainly do go good together!

      Reply

  • Donna
    February 28, 2021

    Hi Natasha I am making your brownies right now and after 40 minutes it’s still wet inside the batter? I want them gooey like your video shows and that like a cake.

    Reply

    • Natasha
      March 1, 2021

      Hi Donna, for soft and moist brownies, I bake for 40 minutes and a toothpick should come out with moist crumbs attached.

      Reply

  • Kay
    February 28, 2021

    Hi Natasha! I don’t have instant coffee on hand, but I do have whole coffee beans and a batch of regular ground coffee. Would either of these work or should I just buy instant?

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Hi Kay, It should either be instant coffee or instant espresso. I haven’t tried experimenting it using whole coffee beans yet to advise.

      Reply

  • Sabrina
    February 26, 2021

    Hi Natasha!! I just made this and it’s soooo delicious😋 my brother loved how the inside is so fudgy and moist, and my sister really loved the crackly top😍 cant wait to try your other recipes!! I have a list of ur recipes to try hahahahah

    Reply

    • Natashas Kitchen
      February 26, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Sabrina!

      Reply

  • Madiha
    February 25, 2021

    Hey Natasha,
    I love this recipe of yours, but need a little help here. If I wish to substitute healthy ingredients in here, what would be the ratio. (if whole wheat flour and brown sugar is used in place of refined flour and sugar). Is it possible to get the same fudgy texture that way?

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Hi Madiha, I haven’t personally tested that to advise but I recommend checking out the other comments below this recipe as I’m sure others have tried it and could have shared their experience below.

      Reply

  • CAR
    February 23, 2021

    I have a really good segmented brownie pan, wondering if this could be used with this recipe? Thanks. Love you! and your recipes and videos.

    Reply

    • Natashas Kitchen
      February 23, 2021

      Hi CAR, without testing it in a plan like that myself, it’s hard to advise. If you experiment, I would love to know how you like that.

      Reply

      • Anuradha corea
        April 4, 2021

        Hi, I planning to double the brownie recipe. Is it fine to double the amount of baking powder

        Reply

        • Natasha
          April 4, 2021

          Hi, I would double everything if doubling the recipe and bake in 2 pans or one that is twice as large.

          Reply

  • Heather
    February 20, 2021

    Hi Natasha –
    Thank you for including tips for alternative size pans! I’d like to make individual brownies in a muffin pan. Any recommendations for the appropriate cooking time?

    Reply

    • Natasha's Kitchen
      February 21, 2021

      You’re very welcome, Heather. I honestly haven’t tried doing this recipe in an individual pan to advise but I think it’s worth experimenting with!

      Reply

    • Thushara
      February 23, 2021

      Hi can i please know the butter mesurement in grams for the fudgy chocolate brownies?
      Thank you very much…

      Reply

      • Natashas Kitchen
        February 23, 2021

        Hi Thushara, If you scroll down to our recipe card and click on “metric,” you can see the conversion there. I hope that helps.

        Reply

  • Rash
    February 17, 2021

    Hi if I don’t wanna add eggs what can I substitute it
    I wanna make it vegan

    Reply

    • Natashas Kitchen
      February 17, 2021

      Hi Rash, I haven’t tested the egg substitution, so I can’t make that recommendation.

      Reply

  • Beth
    February 17, 2021

    I have these delicious brownies three times now. Each time I’ve made them, the sides rise much higher than the middle and stay up there. My first attempt was blamed on not measure chocolate chips accurately. The second attempt was measured. I even bought a new baking pan thinking the stoneware was to blame, but the metal pan had the same results. No issues with taste, just presentation. Any thoughts?

    Reply

    • Natashas Kitchen
      February 17, 2021

      Hi Beth, it’s hard to say without being there. It likely sank in the center due to using a smaller pan/ pan type – the sides will get hotter from the pan and rise more, which will make it look more like a sunken center. Another reader reported great results baking for 45 minutes, though – I wonder if maybe your oven needs re-calibrating if it runs cool?

      Reply

    • Jen
      February 23, 2021

      I have had trouble with this previously when using a dark non-stick coated pan. I find that the pan gets too hot too quick and pulls the batter up the sides more. When using a shiny aluminum pan I have had no issues. Just an idea, hope it helps.

      Reply

      • Beth
        February 26, 2021

        Thanks for idea. I did try a metal pan, but maybe adjusting the temperature would work.

        Reply

  • Sara
    February 17, 2021

    Hi! I am hoping to make these today, but I do not have any instant coffee granules. Is there a substitute? The snow is bottom high to a giraffe here, so the store is a no go. Can I brew some coffee and add? If so, how much and should I cut back on a wet ingredient?

    Reply

    • Natashas Kitchen
      February 17, 2021

      Hi Sara, it will still work great without the coffee, but they might be slightly slimmer brownies, so they could bake a little faster.

      Reply

    • Evie
      February 17, 2021

      You in TX? lol! I came here reading comments, needing brownies during the snowpocalypse, and saw your comment!

      Reply

      • Sara
        February 18, 2021

        Hi, Evie! I’m in Arkansas. We got 15 inches of snow where we are. How much did you guys get?? It’s crazy! (also, my daughter’s name is Evie-well, Evelyn)

        Reply

  • Hurmat sattar
    February 16, 2021

    Hi. I wanna ask that if you have an electric oven then for how long we need to preheat the oven? And also with an electric oven, we will bake the brownies for 35 to 40 minutes? Or the time would be less. Please guide

    Reply

    • Natashas Kitchen
      February 16, 2021

      Hi Hurmat, you would need to preheat it until it reaches the temperature the recipe calls for. Once it is preheated, then you can put the brownies in to bake.

      Reply

      • wanderWendy
        February 17, 2021

        This year, Valentine was a hit with my family and friends. I gave them Natasha’s FudgyChewyGooey Brownies. Everybody loved them and they are craving for more! Thanks so muh.

        Reply

        • Natasha's Kitchen
          February 17, 2021

          That’s so sweet! Thank you for sharing that with us.

          Reply

        • Brittanie
          March 26, 2021

          I’m hoping to try these today been craving brownies for almost all week (I’m pregnant) and haven’t made any hopefully I make em right lol. Love your videos and recipes!!!!

          Reply

          • Natashas Kitchen
            March 26, 2021

            Congratulations on your pregnancy Brittanie! I’m so happy you’re enjoying my recipes. Thank you for that wonderful feedback!

      • Hurmat sattar
        February 17, 2021

        Thank you for your response. But I want to confirm this thing that does time differs for electric or gas oven because I have been facing this problem with my brownies that mostly they get to burn either from the top or from the bottom, though I put them according to the recipe time but still not getting that why is this happening with me. Maybe because of the electric or gas oven thing that time differs for both?

        Reply

        • Natashas Kitchen
          February 17, 2021

          The time may vary slightly depending on your oven size, type, heat output, etc.

          Reply

  • Israa
    February 16, 2021

    Hi Natasha,
    I’ve made this recipe so many times and it is always perfect! Every single member of my family loves it, so thank you for sharing.
    I have a question though… In the notes, you mention the option of topping the brownies with your delicious salted caramel sauce. I was wondering when exactly would you add that? Is it the same time you add the chocolate chips (at the beginning), closer to the end of baking or after baking is complete?
    Thanks again for all the great recipes you share and I look forward to your feedback.

    Reply

    • Natasha
      February 16, 2021

      Hi Israa, I would let the baked brownies cool for at least 30 minutes then drizzle on the caramel and top with flaky salt if desired.

      Reply

  • Judy
    February 15, 2021

    Love your recipes and your fun while sharing your recipes. Finished making the brownies, yummy! Thanks

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Thank you! I hope this becomes your new favorite, Judy.

      Reply

  • Tori
    February 10, 2021

    Just made these today with one of my daughters. We made two batches and both came out with a huge puffy ridge about an inch higher than the rest and a sunken in center. It was a brand new canister of baking powder I opened. Do you think that might be it? Still tasted wonderful though.

    Reply

    • Natashas Kitchen
      February 11, 2021

      Hi Tori, did you possibly use a smaller pan or make any changes in the process or ingredients? I do recommend checking your oven calibration. Another reader reported great results baking for 45 minutes, though – I wonder if your oven needs re-calibrating if it runs cool, causing it to sink?

      Reply

  • Saamiah Aleem
    February 8, 2021

    Hi
    They tasted good but my top is not crumbly like yours 🙁 its my second time and always the top is a bit weird. I have attached a picture in your insta DM, pls do check it out and tell me what I’m doing so wrong!

    Reply

    • Natasha
      February 8, 2021

      Hi, looking at your photo, I wonder if it is due to you having a gas oven? Make sure not to open the oven door while they are baking or it will quickly lose heat. You might also need to calibrate your oven to make sure it is heating accurately.

      Reply

  • Pat
    February 8, 2021

    Natasha substitute for egg pls

    Reply

    • Natasha
      February 8, 2021

      Hi Pat, I haven’t tested anything else so I can’t make that recommendation.

      Reply

  • Angela Carroll
    February 7, 2021

    OMG these are to die for!!! I mean the best I’ve ever made or tasted!! Def keeping this one forever! Thx I’m loving all your recipes!!

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Wow, that is so awesome! Thank you so much for your wonderful review and feedback.

      Reply

  • Kasturi
    February 5, 2021

    Hi, the brownies looks awesome.. 😍😍😍😍please advise for any vegan ingredient as a substitute for the eggs.. Tq😌

    Reply

    • Natashas Kitchen
      February 5, 2021

      Hi Kasturi, without trying that substitution, I’m not sure how it would affect the recipe.

      Reply

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