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.
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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.
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.
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 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.
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.
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.
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:
- Chocolate Cake – so moist with the best frosting
- Chocolate Lava Cakes – with a gooey surprise center
- Chocolate Chip Banana Bread – with melty morsels of chocolate
- Chocolate Chip Cookies – stay soft for days
- Chocolate Mousse – a classic, chef-approved recipe
Fudgy Brownie Recipe
The ultimate Fudgy Brownie Recipe - super chocolatey without being overly sweet! These homemade brownies are decadent and stay moist for days.
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
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Preheat oven to 350˚F. Butter a 9x9 pan and line with parchment paper.
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In a medium saucepan over low heat, Melt together 2 cups chocolate chips and butter while whisking then set aside to cool 15 minutes.
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In a second large bowl, whisk together 4 eggs, 1 1/4 cups granulated sugar and 1 Tbsp coffee granules, 3 Tbsp oil and 1 Tbsp vanilla extract.
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Stir cooled chocolate mixture into the egg mixture.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I bought milk chocolate instead of semi sweet by accident! Will these brownies turn out way too sweet?
Hi B, Using milk chocolate would make these brownies considerably sweeter.
I should of say thank you for such a great recepie. This is best brownie I have ever made in my life.
Thank you, appreciate your great feedback!
Can I use a 7×11 in, 2 qt pyrex pan that’s the only thing I have
Hi Samantha. I’ve only tried it in a 9×9, so I can’t advise on the specific changes. You will need to watch it in the oven and adjust the bake time as needed so it doesn’t burn.
Hi Natasha,
Thank you for a great brownies recipe. Any advice on how to reheat them after frozen? If i wanna freeze them individually and when I wanna eat them just take one out to defrost/reheat. Do you have any advice about the oven temp. and how long it should take to reheat them nicely?
Hi Risa. I let them defrost at room temperature until they are ready to eat.
Finally a homemade brownie recipe that is sooo delicious! This is a definite keeper!!! It’s amazing how the flavor continues to develop as they cool. Tonight I’m making your amazing cheeseburger sliders and made these brownies for dessert. Yum!!!!
I’m so glad you found a keeper, Rhonda!
My brownies did not have that crackly top at all. What could I have done wrong?
Hi! Did you follow the same process of mixing your ingredients? I would look over the recipe again to see if you did anything differently. Also, make sure that you are measuring your ingredients correctly.
Hi, Natasha! Can I use unsweetened chocolate for this? Do I need to add more sugar in that case? I really don’t like my desserts to be too sweet. Thank you!
Hi Nellie, we used unsweetened cocoa in this recipe, but I havne’t tried it with unsweetened chocolate. If you experiment, let me know how you liked the recipe.
Hi Nellie, my husband & I don’t like too sweet deserts in this recipe I used one cup of sugar it was awesome every time we make it YUM, YUM, YUMMY !!! PS WE, just put a batch in the oven
Recipe was perfect as written. I only had instant espresso powder and used 2tsp. Used 9×9 pan with no problems. Excellent brownie Recipe. I also have to say your patience and professionalism with your replies is wonderful. Honestly- some of the questions- lol 😆. Its BROWNIES my god people- if you can’t make these with a straitforward excellent recipe, then time to call it quits!
I’m so glad it worked out with the powder, A! Thank you for your kind comment!
Hey there! I was wondering, If I half the recipe will I get the same results?
Yes, you can cut this recipe in half but you’ll need to adjust the pan size. See my recipe notes for instructions on cutting this in half. 🙂
Hi Natasha!
I only have 9×13 baking pan! Help! How to adjust measurement and baking time?
Hi Tony, making it in a 9×13 will result in a more flat brownie. You will need to adjust bake time but a bit also so it doesn’t burn. I’ve only tried it on a 9×9, so I can’t advise on the specific changes.
These brownies are delicious. I’ve made them twice now. Both times they took way longer than 35 minutes in a 9×9 pan. Also, this time they cracked in 3 different places for some reason. Thanks for the recipe.
Thank you for sharing, Amy! So glad they were enjoyed.
Hey Natasha I have tried this recipe several times and it turned out sooooo delicious! My friends they just loved it! But while trying last two times I have noticed my parchment paper burning so quickly after 10 mins I start the baking that is making my fire alarm ring. I use two 8*8 inches pan an divide the batter in half, even the brownie burns so quickly. I put them for 16/17 mins Can you please help me with that.?
Thanks in advance
Hi Sud! I’m so glad you’re enjoying this recipe! I would ensure your parchment paper isn’t sticking out too much or too close to your heating element. Cutting off any access that is too exposed will help that also. I haven’t had the brownies burn before, but since you divided them, the brownie is likely much thinner now and would require less bake time.
I’m about to bake these delicious looking brownies. Are these freezable??
Hi Anne, yes, I would wrap in plastic wrap and then put in a freezer-safe ziploc to keep them from getting freezer burn. See the notes in the post above for storing which may help.
Very disappointed. I had high expectations on this brownie because of how good it looked. Mine turned out bitter and super oily although I followed the ingredients list accurately.
Hi Rachel, bitter and oily is definitely not an expected outcome. I wonder if maybe an ingredient was no longer fresh or if any substitutions were made to the recipe.
Hi Natasha!
This recipe has become my go to brownie recipe 🙂
Can I bake these brownies in batches? Will I get the crinkle top if I bake them in batches?
Hi, I’m not sure what you mean by batches but if you wanted to divide it into 2 separate pans, or cut the recipe in half, you could, but make sure you are using a pan that is half the size. If you are doubling the recipe, that should be ok also as long as your pan is proportionally larger.
Loved the recepie I noticed with interest you had the metric conversion for the coffee but not for any of the other ingredients. As an Australian we use metric as a standard and I have to convert 99% of your recepies for that reason. Perhaps you might consider the global outreach you have . America is one of the FEW countries that talks in old measurement values. Nearly all countries are metric now.
Hi Stewart. Most of my recipes can be converted to metric by clicking on “metric” in red lettering on the recipe card. This will convert the ingredient list for you. I have this option turned on for many of my recipes, some of my older ones not so much but trying to update all of my recipes to include metrics. I hope that helps and saves you time in the future.
Hi natasha,
Tried these and they turned out delicious! Thank you! Do you have any eggless options for this recipe?
I’m glad you enjoyed it! I have not tried an eggless recipe for brownies to advise. If you happen to do an experiment, please share with us how it goes
These are dangerous! Wow! They took about 42-43 minutes in a 7X11 pan, but turned out great!
Hi Rebecca, great to hear that it was a success, glad you enjoyed it!
WHAT IS YOUR FAVORITE COCOA POWDER? IS THERE REALLY A DIFFERENCE BETWEEN THE U.S. AND THE EURO BRANDS? I AM PROBABLY THE MILLIONTH PERSON WHO HAS SAID YOU SHOULD HAVE YOUR OWN SHOW ON T.V.
Hi David! For this recipe, we used this Hershey’s Cocoa powder here. I hope this helps! Thank you for that wonderful compliment, David!
I love the flavor of your brownies. I’ve made them two times. I’m having problems with getting the right pan. How deep should the pan be? I used 8×8 1st time and the middle didn’t cook. This time I used a 7×11 but it wasn’t very deep so the brownies went over the rim and the top burned. Anyway I would appreciate the pan depth because I want to try it one more time. Don’t worry they won’t go to waste. I will cut off the burned spots.
Hi Sally, I have this 9×9 pan that I used linked in the recipe. It’s 2.3 inches tall. I hope this helps!
Her directions say 2 measurements which is confusing: ingredients says 1 Tbsp, but in directions it is written in the same sentence as 1 1/4 cup of sugar, so it seems the coffee should also be 1 1/4 cup. But it should only be 1 Tbsp.
Hi Collette, I could see how that looks confusing since I wrote: “1 1/4 cups granulated sugar and coffee granules” I mean to write: 1 Tbsp coffee granules and not 1 1/4 cups each. I updated the recipe to be more clear. The measurements in the listed ingredients are correct.
These are, hands down, the BEST brownies ever! I make them all the time and people love them. I do tell them that they are your recipe. I add walnuts to mine. You cannot screw these up!
That’s just awesome! Thank you for sharing your wonderful review, Sandra!
Hi Natasha,
We totally love this recipe and have made it multiple times already. This time we were making it for a birthday celebration and needed to increase the quantity.
We changed the recipe for 24 people. The ingredients changed accordingly but the instructions were for 12. We did not realize that and it messed up for us. Is there any way you could change the instructions also?
Hi! Unfortunately, the system only changes the quantity for the ingredient list and not the instructions. So sorry for the frustration.
Hello, can I use a chocolate baking bar instead of 2 cups of chocolate chips?
Hi Dahlia, that should work to chop up baking bars instead, but I would check that the weight of the chocolate is the same and measure that way.
On the reprint, there isn’t a #4 step to follow. Help! I want to try these, really look good, easy and I need//want some really good brownies. 5/2/2022.
Hi Patti, Step #4 is “Stir cooled chocolate mixture into the egg mixture.” I just tried to print it and review the recipe and I’m still seeing that step. I recommend clearing your browser cookies just in case to show all steps 🙂 I hope this works!
As others have said, when using a 9×9 pan, the edges of the brownies will be high and the middle will appear not to be done. But — after they settle, they will come out just great! I baked for 41 minutes and took the pan out for fear they would start to get dry. The high edges don’t matter! The edges are still moist. I love the fact that these brownies are not sweet. If you’re hankering for a touch of sweetness, add a layer of frosting or glaze on top. Vanilla ice cream also works perfectly. Impressive brownie recipe!
Thank you so much for sharing that with us, Tara! I’m s glad it all worked out!
Hi Natasha, I wanted to make these Brownies eggless. Please advice me what ingredients can i replace the eggs with?
Hi Virali, I have not tried an eggless recipe for brownies to advise. If you happen to do an experiment, please share with us how it goes.
Hi Natasha! I’ve made this recipe so many times for my family and they all love it! But today I only have an 8×8 square pan. Would adding 3/4 of the batter end in around in around the same results?
Hi Heba, I haven’t tried this in an 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!
Hi Natasha! I tried the recipe with using around 3/4 of the batter in an 8×8 pan and baked for around 35 minutes and they came out prefect! Thanks so much for the recipe!
Hi Heba, I’m glad it all worked out! Thank you so much for sharing that with me.
I have tried this twice snd both times it didn’t cook in the center but the edges were crusty. Too crusty for me to cook it longer. I don’t k ow what is wrong.
Hi Janet, it could be due to using a different sized pan. I found that the 9×9 always gives the vest results.
Is the metric conversion correct for brownies? Does it really need almost 1/2 kg of chocolate??
That’s right. Please update us on how it goes if you go ahead and try this recipe.
Hi Natasha,
I’ve made these about 5 times now bc the flavor is soooo good. But every time I pull them out the oven, it is literally bubbling/boiling away.
I’ve tried 35 mins right up to 55 mins but then the top starts to get too burnt. I use the recommended pan and have tried using exact weights rather than cups (I wondered if Australia had different sizes). The oven is the right temp and I’ve tried a thermometer in the oven too. The oil then seeps down the bottom onto the baking paper.
I cannot work out what is going on. Any ideas or recommendations?
Hi Emma, elevation may play a role and oven type. Ensure you are using regular bake mode. I would also recommend making sure your oven is calibrated. I hope it turns out better next time!
Thanks for getting back to me!
I wondered if elevation – we live in the “Highlands”. Will keep at it.
Thank you!
You’re welcome! I hope you love it Emma!
Hi Natasha,
I’m such an idiot – I was using brown sugar! I thought I was following it to a T and made my husband check everything and he pointed it out. It made all the difference! What a goose I am.
Best recipe!!!!!
No worries, that happens but I’m glad you figured it out and liked it!
Hi there!! Can we make this without the coffee granules? Or is there a substitute for them?
Made this for my birthday weekend the girls loved !! These were so good.
I’m happy to know that you loved this recipe, Lisa.
So so so delicious !!!! My mom made these and followed the recipe to the T except for only putting 1 cup of sugar! So moist and gooey. Best non boxed brownie recipe we have made
That’s great! So glad it was enjoyed.
Best brownies ever!! Made them for a dinner party and everyone loved them.
So glad to hear that! Thank you.
Hello,
I don’t have a 9×9 baking pan. Could I use an 8×8 and just split the recipe in half and bake twice?
Hi Patricia, 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!
I’m so confused! In the video you say two sticks – 16 T of butter but the recipe says 1/2 lb.
We bought all the ingredients but want to clarify this before we make them….
Hi Mary, two sticks of butter is equal to 1/2 lb of butter. It’s the same amount. I hope that helps.
These brownies are decadent but beware of the instant coffee type. I bought instant micro-ground coffee which is a fine powder and not granules so the coffee flavor is overpowering. Everything else was perfect and I will try them again with the right instant coffee type…
Hi Natascha,
when you bake brownies do you use a conventional oven setting or fan setting?
Hi Georgina, we use the standard/traditional over –conventional.
Oh my gosh! These brownies should be illegal! You need not look for another brownie recipe. This is IT!! Will be making this again for sure.
That’s just awesome! Thank you for sharing your wonderful review, Renee!
I made these this morning and, WOW, they are so good. Very moist. Definitely the best homemade brownie recipe I’ve ever tasted. Making these my go to.
Glad to hear! Thanks so much for your good comments and feedback.
Hello my name is Susana I see your recipes always because they are delicious…Hugs from Portugal
Hi Susana, I hope you’ll love all the recipes that you will try.
Hi Natasha, I am a 11 year old and i follow all your baking recipes with my baby brother. Me and My brother have made these multiple times and everyone is wowed with the taste. However sometimes it turns out to be cakey instead of fudgy. Do you know the Reason?
Hi Aarifa! I’m so glad you’re enjoying these brownies! Cakey brownies are usually an indication of over-baking. This recipe is intended to be more fudgy than cake.
These brownies were delicious. I didn’t have a brownie pan so I transferred the batter to a regular cake pan. Great recipe!
Hi Emily, great to hear that it worked out well. Thank you for the review!
Best brownies I’ve ever made. I added the chocolate ganache to the top and it was so decadent!
That’s just awesome! Thank you for sharing your wonderful review, Grace!
Hey! I would like to make these delicious looking brownies. I was wondering if I could use espresso powder instead of instant coffee, and if so, would I keep the same amount or decrease it?
Hi there, I use an espresso machine to make mine too. If you happen to try it with powder, I’d love to know how you like that.
made these brownies today to bring to a friends. OMG!!!!!! Best brownies ever!!!! I’ll never buy boxed again!!! Thank you for all your wonderful recipes. I’ve made quite a few so far!!
That’s so great! It sounds like you have a new favorite, Donna!
Hi Natasha,
Do you think using stevia instead of sugar would be okay? Hubby is diabetic and loves sweets and thought I could maybe try to make this for him to have in small portions. Thanks and love your recipes. :0-)
Hi Dana, 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.
Hi Natasha:
I’ve made many of your recipes and they turn out great. I love the videos as I’m a visual person. Keep them coming…….
Christine
From Georgetown ON Canada
Thank you for that wonderful compliment!
I baked these brownies exactly according to the recipe and they were delicious.
I’m so glad you enjoyed it! Thank you for the wonderful review!
I followed the recipe but mine definately didn’t turn out. I don’t know if I should use a larger pan. I felt like there was a lot of batter. It tasted good but definately was not cooking thru after 50 minutes.
Hi Michelle, we used a 9×9 sized pan! I recommend a pan of the same size. If using anything smaller, you would need to alter this recipe.
by the way Natasha you must be greek like me can you please make Greek loukoumades mmm yummy lol.
I haven’t tried that recipe yet but thank you for your suggestion.
I know this might sound very dumb to ask but can I use any kind of coffee like Mcdonald’s coffee or my favorite Greek coffee mmmmm yum.
Hi Tony, we used brewed coffee, but I suggest following the package instructions of whichever coffee you use. McDonalds coffee or greek coffee (yum- that sounds delicious) will work great!
Natasha, you have me very confused. The recipe calls for coffee granules. But in the comments you used brewed coffee. How can that be?
Hi Bonnie, both will work. I suggest following the package instructions of whichever coffee you use.
Hi Natasha
Can i substitute the semi sweet chocolate chips to regular dark chocolate bar i usually use for cakes ?
Hi Nada, we used and prefer semisweet chocolate chips. The dark chocolate may work, it will be a bit more bitter.
I’ve tried the recipe today, heated the oven to 175°C and I kept the pan in the oven for 55 minutes and it was still wet.
But the smell was amazing 🤩
i have a square pan measuring 20 x 20. How much mixture do i make for the pan? I am waiting for he reply as soon as possible please?
Hi Hajar, I haven’t tested in that size but here’s a good tutorial on adapting recipes to different size pans. Do you mean centimeters or inches? Also, when you click on the serving size in the recipe card, you can adjust the servings to help you scale the list of ingredients up or down (just the list of ingredients, but you’ll have to manually adjust measurements in the instructions)
Thank you very much. That was helpful. Just another quick QUESTION. The butter is measured 1/2 lb. When i convert it in cups because thats what i am using, its 1.13 cups. How do i measure .13?
Feel free to check out this Ingredient Weight Chart that I also use to help you with the measurements.
hi natasha
i have a problem too with the size pan (what i have is 8×8 in)
i will try to adjust the serving to 9 persons
what do you think?
Hi Nada, 8×8 Pan – this smaller pan will result in taller brownies that require a longer baking time (40-48 minutes) minutes)
My brownies keep rising up and overflowing like lava. I don’t know why this keeps happening. I used an 8×8 pan and followed the recipe to t every time. I even tried another person’s recipe and it still happened. Why does this happen?
Hi Shelly, It could be the size of your pan. I think a 9×9 works best for even baking for this recipe and if you use a smaller pan, you need one with tall walls.
Natasha, you blew this one out of the ballpark!! It is such a decadent, divine, chocolate brownie. This is by far my favorite brownie recipe. I combined, bittersweet, milk and espresso chips to the butter to melt together. I couldn’t stop eating it by the spoonfuls as it cooled. The end result is every chocolate livers dream brownie. Thank you, thank you for your recipe. Merry Christmas to you and your family.
Aww, thank you, Colleen! Merry Christmas to you and your family!
Thank you so much for this recipe Natasha! It is so so delicious!!! My whole family really loved it. I just decreased the sugar a little but still it did not affect the texture, it’s still super fudgy! Will keep this recipe, that’s for sure! 🥰
Great to hear that it still turned out great using less sugar. Thank you for your review, I’m happy to know that you enjoyed this recipe!
I’m not a semi sweet chocolate fan – would using milk chocolate chips be ok to use instead??
I’ve enjoyed your recipes and videos for a very long time and I look forward in waiting for new videos to come out..
Happy Holiday Season🎄🎄
Hello Germaine, that should be alrigt. Please share with us how it goes if you try this recipe!
Hello Natasha , can I make this recipe and freeze the dough ?
Hi Evelyn, are you referring to the brownies because you replied under this recipe? If yes, brownies can be frozen for up to 3 months. To keep brownies moister, do not cut brownies until you are ready to eat them.
My Great-Grand -Daughter (4yrs.) loves these fudgy brownies.
Yay that’s fantastic! Thanks for sharing, Adele.
I would like to add chopped walnuts to this it is amazing and have always loved them in brownies. How much would I be able to add if it is alright to add them?
I Lesley, I bet adding walnuts will work! I hope you love this recipe!
I was searching for a fudgy brownie recipe with the crackly top for a long time. This recipe is the best. The brownies were so fudgy and had the crackly top. It became my family favourite.
I’m so glad these were a hit! It sounds like you found a new family favorite!
Good but expensive to make. Did not taste the coffee flavor as much as I expected.
Hello Natasha,brownie has a good taste,but I check it at 37 mins and it still gooey,when I add 7 mins a take it out in sink in the middle
Hi Debbie, did you change anything in the recipe? Also did you make sure your oven was fully preheated before baking the brownies? Also, a different sized pan can affect how it bakes up in the pan.
Dear Natasha;
I have just made the brownies, but for some reason they turned out very cakie and not fudgy like yours. I did follow your receipe to a T.
Chris
Hi Chris, cakey brownies are usually an indication of over-baking. This recipe is intended to be more fudgy than cakey.
Hi Natasha, I don’t have instant coffee. I use espresso powder in a lot of chocolate recipes, can I sub this for instant coffee?
Hi Renee, I havne’t tried that myself. I use an espresso machine to make mine too. If you happen to try it with powder, I’d love to know how you like that.
SO BAD, WE SHOULD HAVE MADE 2 BATCHES THIS IS THE BEST HOMEMADE BROWNS EVER!!!
That’s so great! It sounds like you have a new favorite, Jack and Polly! I’m glad you loved it!
Is there any reason you can’t melt the butter and chocolate chips in the microwave???
I always make it on the stovetop for more even melting and heating, otherwise, butter has a tendency to spurt in the microwave, creating a mess. I think you could make it work if you were careful not to overheat it.
Hi Natasha – I was just wondering why this recipe is not more cake like using 4 eggs. I thought the more eggs the more cakey results?
Thanks !
Hi Elaine, this recipe doesn’t have a cake-like consistency but more of a fudgy browning with the proportion of wet to dry ingredients.
Hi Natasha. May I know what is the weight of a large egg? Also what is the measurement for the bread loaf pan? Using a bread loaf pan, do I still bake it at the same time and temperature?
Hi Cheryl, I haven’t measured egg by weight before to advise on that. I did a quick Google search, though, and this is the answer I got “1 egg is equal to 63 – 73g”. A standard 9″ loaf pan may work here. You will need to cut the recipe in half and bake as directed for a small batch of brownies.
I made the brownies today and it taste super good. But my batter is not thick like in your video, it’s slightly watery and it has lots of bubbles. Any reason why it is like that? Also it looks like the brownies will be a little dry after a few days. Any advice on how to keep them moist for days?
Hi Natasha. Can I opt out oil if I use 250g of butter instead of 227g? Could adding more butter cause the batter to become slightly runny?
Hi Cheryl, The oil in brownies helps the texture but also allows the chocolate flavor to shine. I haven’t tried vomiting or adding less, but adding slightly less may work. If you experiment, let me know how you liked the recipe
Hi Cheryl, did you make any substitutions in ingredients. Also, make sure to measure ingredients correctly which will make all the difference in baking. Lastly, make sure not to overbake which is the primary reason why brownies end up dry and there’s not really a way to make them moist again once that happens. I hope that helps with troubleshooting.
Hi Natasha. I used a weighing scale to measure all the ingredients. The only difference is the butter which I use 250g instead of 227g. Could that be a reason why the batter is very bubbly and the batter turns out to be slightly runny?
Hi Cheryl, it’s hard to say without being there was caused it. If ingredients were substituted, including the amount that could have caused the runny texture.
Hi Natasha,
I only have medium size egg. Could this work? Or do i have to meet a certain weight?
Hi Tash, that will work too. Hope you love it!
Hi Natasha,
I like to make my brownies in cupcake tins so I don’t have to cut them and they are easy to serve….Any idea how many this would make? Thanks!
Hi Caroline, I honestly haven’t tried that yet to advise how many this recipe would make. If you try it, please update us on how it goes.
Hi. Your recipe has 1/2 cup of butter but your video states 16 tablespoons of butter. The measurements aren’t the same.
Hi Landry, the recipe says 1/2 pound of butter which is 16 Tbsp or 1 cup or 223 grams.
I want to make these soon😍
have you got any very important tips for me to make sure I get them perfect first time?
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!
Best brownies I’ve ever had! This forever will be my go to recipe! Thank you.
That makes me smile big. Thank you for sharing your awesome review!
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.
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.
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.
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.
Hello. Any idea how to modify the recipe/baking time if I want to make it in a 23 cm round pan?
Hi Hiba, Please see the section Can I bake these in a Different Pan?
I love this recipe! However, my brownies always are greasy and buttery from the bottom. How do I fix this?
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.
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??
Hi Susie, it really needs the oil here. I hope you love this recipe!
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.
Hi Holly, I honestly haven’t tested this recipe yet using that sugar substitute but that could be the cause of it.
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
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).
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?
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!
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.
Thank you so much for sharing that with me, Sudeshna!
Do you have to add instant coffee?
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.
I don’t like coffee either… I always substitute dark brown sugar when the recipe asks for coffee.
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.
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.
Looking forward to trying these. Recently, I started using long strips of damp paper towel and wrapping them in foil to form large “cake bands.” I wrap these bands around the edge of my dishes, for more even heating. Helps with dry, crusty edges. Good luck!
will the recipe work if I doubled it and then use an 8×11” pan? or it will ruin the recipe?
Hi Trish, please see my recipe notes: “Can I Bake these in a Different Pan?” I hope that helps.
Hi what brand of chocolate chips did you use in this recipe?
Hi Renata, we usually go with Nestle or Ghirardelli.
Amazing recipe
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)?
Hi JoLynn, I bet that could work! I hope you love this recipe!
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!!! 🤗
That’s so great! It sounds like you have a new favorite!
Best fudgy-brownie-recipe
Love it! Thanks for your short but sweet review, Lilly!
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!
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.
Hi dear
Ur all recipes are super, plz tell me the measurements in grams , me confuse in lb or oz.
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.
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.
You’re welcome, Gilda. I’m happy to know that you’re enjoying my recipes and videos. Thanks for your review!
I was looking for an icing for my brownies. One that will set and not be a mess to handle. Any help, please.
Hi Elena, we have this note in the recipe, I hope it’s helpful: “For Frosted Brownies: cover them with Chocolate Ganache or Chocolate Cream Cheese Frosting.”
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!❤️
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.
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(
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.
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.
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.
I did! And I went back and double-checked everything after. I still love everything you do though. 🙂
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 🙁
Hi Natasha . How do you get your lining paper to fit so perfectly . Mine never comes out so well. More crinkly . Thank you
Hi Sheila, here is a fun way to line a baking pan.
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
I made the fudgy brownies they were delicious. Just my chocolate chips melted on the top
Glad you enjoyed the brownies!
Love these!
IfI didn’t want them so chocolatety, can I reduce the amount of chocolate chips?
Do you have a blondies recipe?
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.
Hi Natasha
Love your recipes
Do you know how to update this recipe to brownies in a cup?
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!
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!
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.
Thinking trying this recipe this weekend, can this recipe baked in a cast iron skillet?
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!
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!
I’m so glad it worked out, Denise! Thank you for that feedback!
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 🌻
Aww! Thank you and good morning Bertha! I’m so happy to hear you’re enjoying my recipes!
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
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.
I Just made it. Came out perfect. Thank you very much❤️
That’s just awesome! Thank you for sharing your wonderful review, Shaz!
La torta de chocolate no lleva huevos
That’s right Patricia, our Chocolate Cake doesn’t have eggs.
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!
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!
So sweet of you to respond so soon! They’re in the oven now! They look amazing! Thank you so much!
1/2 lb is 16 tablespoons….1/2 cup is 8 tablespoons 😊
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. 🙂
That’s awesome! I’m glad the result was still great and you all loved it. Thank you for sharing that with us.
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
I’m happy to know that you loved the brownies! Thanks for your wonderful review.
Really good fudge brownie love them
I’m so glad you enjoyed it!
Is it 1/2 lb of butter or 1/2 cup of butter?
Hi Michelle, it is 1/2 lb or 226.8 g unsalted butter (softened or cut into pieces if cold for faster melting)
Brilliantly re-defining what the brownie can be.
Best wishes to you and your family from ours. Your recipes have brought us many smiles!
Hi Brian!! I’m so glad you’re enjoying my recipes!
Decadent is indeed a word for this moist brownies! We loved it!!!
I’m so happy to hear that! Thank you for sharing your great review!!
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!
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.
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?
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.
Hi there, should I try with the thermal fan off maybe?
I don’t have experience with that but if you think it would work, give it a try. I hope it works out ok!
My brownies ended up caving in, what would have caused that?
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.
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!
Hi Vicki, I haven’t tested that, but I bet that could work!
Hi Natasha!
We have to use dark chocolate chips for this recipe right?
Hi Anusha, we used semisweet chocolate chips.
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.
Hi Anusha, I imagine that should work. If you give that a try, please share with us how it goes.
Okay, I will. Also, just out of curiosity, it it possible to replace the dark chocolate chips with white chocolate ones?
I haven’t tested that yet but I think that would work. If you do an experiment, please share with us how it goes.
Excellent recipe. Thank you .
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.
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.
I am a cakey brownie lover. Is there a way to adapt the recipe so it’s less fudgy and more cakey?
Hi Deb, cakey brownies are usually an indication of over-baking. This recipe is intended to be more fudgy than cakey.
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!!!
That sounds perfect, Michelle. Great to hear that these brownies were a hit! Thank you for your wonderful comments and review.
can leftover brewed coffee be used instead of the instant granules ? how much ?
Hi Cathy, we used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
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
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!
Hi there, if I did not use the coffee in the brownies would they still work. 🙂
can i omit the granules
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.
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
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.
The brownies are delicious .I don’t put the extra chocolate on top but I do add pecan chips .Highly recommend!
I’m so glad you enjoyed it! That’s so great!
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.
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.
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….
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?
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.
Hi Natasha! I have made these 4 times and they keep getting better every time! Love these!!!
That is just awesome! I’m glad you are loving this recipe, Kara.
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.
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.
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?
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.
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.
Can I add hot water instead of coffee? I don’t like it much except the mocha frappichino
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. 🙂
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!
Hi Aiks, I haven’t tried that to advise it will work. IF you experiment, I would love to know how it turns out.
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!
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.
Hi Donna, for soft and moist brownies, I bake for 40 minutes and a toothpick should come out with moist crumbs attached.
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?
Hi Kay, It should either be instant coffee or instant espresso. I haven’t tried experimenting it using whole coffee beans yet to advise.
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
That’s just awesome! Thank you for sharing your wonderful review, Sabrina!
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?
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.
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.
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.
Hi, I planning to double the brownie recipe. Is it fine to double the amount of baking powder
Hi, I would double everything if doubling the recipe and bake in 2 pans or one that is twice as large.
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?
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!
Hi can i please know the butter mesurement in grams for the fudgy chocolate brownies?
Thank you very much…
Hi Thushara, If you scroll down to our recipe card and click on “metric,” you can see the conversion there. I hope that helps.
Hi if I don’t wanna add eggs what can I substitute it
I wanna make it vegan
Hi Rash, I haven’t tested the egg substitution, so I can’t make that recommendation.
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?
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?
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.
Thanks for idea. I did try a metal pan, but maybe adjusting the temperature would work.
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?
Hi Sara, it will still work great without the coffee, but they might be slightly slimmer brownies, so they could bake a little faster.
You in TX? lol! I came here reading comments, needing brownies during the snowpocalypse, and saw your comment!
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)
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
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.
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.
That’s so sweet! Thank you for sharing that with us.
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!!!!
Congratulations on your pregnancy Brittanie! I’m so happy you’re enjoying my recipes. Thank you for that wonderful feedback!
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?
The time may vary slightly depending on your oven size, type, heat output, etc.
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.
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.
Love your recipes and your fun while sharing your recipes. Finished making the brownies, yummy! Thanks
Thank you! I hope this becomes your new favorite, Judy.
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.
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?
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!
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.
Natasha substitute for egg pls
Hi Pat, I haven’t tested anything else so I can’t make that recommendation.
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!!
Wow, that is so awesome! Thank you so much for your wonderful review and feedback.
Hi, the brownies looks awesome.. 😍😍😍😍please advise for any vegan ingredient as a substitute for the eggs.. Tq😌
Hi Kasturi, without trying that substitution, I’m not sure how it would affect the recipe.