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
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
- Preheat oven to 350˚F. Butter a 9x9 pan and line with parchment paper.
- In a medium saucepan over low heat, Melt together 2 cups chocolate chips and butter while whisking then set aside to cool 15 minutes.
- 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.
- Stir cooled chocolate mixture into the egg mixture.
- 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.
- 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.
Notes
Nutrition Per Serving
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. 
NEXT LEVEL! These are the most amazing fudgy, decadent , gooey brownies you will ever have. My husband said they were the best brownies he had ever had . Served them at a book club for 16 people and the room went silent when they were served…just looks around the room that said it all. Natasha has NEVER disappointed me on any of her recipes. She’s my go-to every time! Try her cranberry bread with orange glaze! It is perfect, especially for this time of year ! Thanks Natasha! ❤️
Aw, thank you, Jen! I’m so glad they were a hit!
I made these brownies a couple months or so ago and wow! They were awesome. Big hit in my house. Followed the recipe exactly. However, I don’t have a 9×9 anymore, it was a glass dish. I now only have an 8×8 metal and stone, will either of these matter? Does it matter the kind of dish?
Hi Stacey! The material the pan is made of can affect the way these bake. Not every pan is equal- heat is distributed differently between different materials. See my note above, “Can I Bake these in a Different Pan” for timing recommendations for an 8×8 pan. It may require some experimentation to see which one works best but I would start with the metal pan. I hope that helps.
WOW these are incredible! I used the 9×9 and my brownies were tall and had the perfect crackle type top! Looked just like the picture! At first i thought they were too cake like but put them in the fridge and the next day the perfect fudgy chewiness!! Buying a small kitchen scale was the best thing i have ever done, people need to realize how important it is to measure and weigh flour correctly, i even measured and weighed my sugar and cocoa powder! They don’t even need icing, so perfect as is!!
Hi Jill! Thank you for the wonderful feedback. I’m so glad you loved this recipe.
The same thing happened to me as some earlier reviewers, it sunk in the middle and the chocolate chips melted. It didn’t have the crackly top. My oven was at 350 and I used a 9×9 pan. What the heck happened?!
Hi RD. Did you use a different size pan? Also, make sure your oven is fully preheated before you start to bake. I recommend the use of an internal oven thermometer to see if your oven is calibrated. Often times using a pan that is too small, over-baking, or your oven being too hot is what causes the cake to sink in the middle. I hope that helps.
Hi Natasha! I’m a fan of your recipes.
I haven’t tried this recipe yet. Just need to know if the chocolate chips can be replaced with a slab of semi-sweet chocolate.
Hi! 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.
Can you use one TBSP of espresso or strong coffee instead of the powder or granules?
Thanks.
Hi Ruth, we usually use brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
First of all, your recipes are all excellent. I made this brownie recipe and it did not turn out. After much concentration, I realized I added 1/2 cup of butter…I read your instructions incorrectly. In the future, I feel that it should of said 1 CUP of Butter, not half a pound which can be read quickly as a 1/2 cup. I’m used to seeing more cup measurements rather than pounds with butter. Just wanted to share this with you. Love your recipes and vibrant personality.
Thank you so much for sharing that with me, Ruth!
Just made these for a housewarming party and they were a huge hit! So fudgy and delicious! My go to brownie recipe now!
I’m so glad these were a hit, Chris!
Can the chocolate chips be cut down to 1 or 1 1/2 cups instead of 2?
I imagine that will be fine. I hope you’ll love it!
Hi Natasha. Will Folgers coffee crystals work? And should i grind them up first, or can i use dark roast coffee beans ground up fine? Sorry just kind of confused after reading all the comments and questions.
Hi David! It’s best to use coffee granules, the ones that you can mix with water and they dissolve right away. You’ll see it labeled as “instant coffee.”
YUM!
THis might be my fave brownie recipe ever! Sooooo rich. I”m glad I made the small batch (bread pan), I only need a small little brownie because these are just so rich. Wow, thanks for the recipe
You’re very welcome, Julia! So glad you loved it.
9×9 is too small, normally brownies don’t have baking powder, it made it rise and now it’s all over the bottom of my oven, skip the baking powder it’s not a brownie ingredient what a waste of chocolate and butter and what a mess I have to deal with in my oven now. Come on…
HI Vince, that sounds like a bummer for sure. 9×9 is accurate for this recipe and based on your feedback – I suspect maybe you used baking soda instead of baking powder. Soda is 4x more powerful than baking powder and could possibly make it overflow in a 9×9 (I haven’t tested this with soda but it could happen). Double check that you are using baking powder and also that you are measuring in teaspoons and not Tablespoons. I hope that helps!
If I were to omit the instant coffee entirely, how would it affect this recipe? Do you think the brownies would still turn out okay? Thanks and love your recipes!!!!
Hi Chelsea. The coffee elevates and brings out the chocolate flavor without tasting like coffee but it would be fine without too.
Just made these today and it was a hit. I followed the directions and I must say they are the best that I’ve made so far. Definitely will keep this recipe around.
I’m so glad to hear that, Kizzie! Thank you for sharing.
Hello Nastasha. This is my second try to make your fudge brownies. I follow your recipes but mine ended up ugly. The center always collapsed. What did I do wrong?
Hi Geraldyn, did you possibly you a different pan size? It could be due to using a different sized pan. I found that the 9×9 always gives the vest results.
If I have 1 stick of unsalted and 1 stick of salted, can I just omit the salt?
Hi Heidi, if using salted butter yes, you will need to either omit or adjust the salt.
Hi Natasha I baked these brownies and they were the best it was a fudgy and the top was crinkly and I love that, I also put big chocolate chunks in the batter and added chocolate chips on top, it was so fudgy!
thank you for such an amazing recipe
You’re so very welcome, Sophia! Thank you for testing the recipe!
Awesome brownies! Incredibly fudgy, but best after being in the fridge!
Any chance I could sub coconut oil for butter?
Hi Crystal, thanks for the review! I have not used coconut oil to advise. If you do an experiment, we’d love to know how it goes!
can you replace expresso powder for the instant coffee and if so how much? Love your recipes
Hi Arleen! Yes, I think that would be fine. I haven’t tested it myself but from my knowledge, espresso is more concentrated so you may try to use less.
I love watching your video and always cook what you have shown. Delicious many thanks
Linda
Hi Linda! I’m so glad to hear that. Thank you for the feedback.
The best brownies I have ever had! A great dessert for chocolate lovers. Have you tried baking with raspberries or strawberries on top?
That’s so heartwarming, thank you! I haven’t tried that but I bet that will be a great experiment!
So delicious… I tried this recipe out last month. I didn’t put chocolate chips on top, but I added toasted walnuts to the batter. Definitely going to make again when the weather cools down in the fall. Thanks for sharing.
Hi Brittany! Thank you for sharing.
I tried this recipe, for some reason I and my family was disappointed with the taste, the bitterness was a bit too much for our liking. I tried this seeing the reviews but it turned out to a little disappointing compared to the ones I usually bake. It was not as fudgy but more to the cake like (I used the correct amount of baking powder). The top came out perfect on the plus side. A little bit more sugar may do it.
Hi Ann, they shouldn’t be bitter – did you possibly use a different type of cocoa powder or too much cocoa powder? Also, over-baking can make brownies more cake like. I remove them before they seem fully done (see recipe for tips on when they are done baking). Also, make sure to use a conventional oven and not convection which would require a modification in bake time or temperature.
Very experienced baker here! Followed this recipe exactly and did not get fudge brownies. Moist but crumbly. Flavor was okay but a bit much. Everyone in my house is very disappointed. But not as much as me. Waste of ingredients and effort!
Hi Sheena! I’m sorry to hear that. We love these brownies and have great results with the recipe. I have a tutorial on how to measure ingredients here. Overbaking, underbaking, cutting the brownies too quickly before having a chance to cool down can all cause that.
I have tried and love many recipes.
I tried the brownie recipe and after baking it seems abit oily.
Can you explain why this happened
Hi Vanessa! Did you change anything in the process or make any substitutions? Letting them cool a bit may help but generally, if they are oily after baking it could be due to the way the ingredients were mixed, the quality of the butter or chocolate used, or possibly even baking them at too high of a temperate if your oven runs hot. I love using my internal oven thermometer to check the temperature of my oven when I bake. I hope that helps!
My family loves this recipe. I’ve been using this for a couple of years now. I also use this as gifts to my family and friends. Thank you for sharing!
That’s a wonderful idea! So glad you love the recipe. Thank you for the feedback.
Hi! My son is requesting brownies for his graduation party- I need 200! I’m wondering if I can freeze these as I make them in batches. Thank you!
P.S. We love your recipes and videos!
Hi Kelly, I imagine that will work. We’d love to know how it goes if you try that out.
These are actually pretty good. The inside gets a little too soft, but they are great!
These are still in the oven. Smell delicious!!!! The recipe says 1/2lb (32tbs) of butter but the video only mentioned 16tbs to melt. We’re the other 16tbs for the pan?
Hi JV. It’s 1/2 pound of butter which is 1 cup or 223g, so in total it us 16 Tbsp.
I searched up a hack on YouTube on how to make a 9×13 pan smaller (9″) using tin foil. It worked! These brownies are so rich and decadent, definitely for chocoholics out there!
I’m so glad it all worked out and you loved this recipe, Eline!
Thank you so much for this recipe. Really fudgy …
I have no words to describe.
Wonderful. Best Brownies I ever made…….
Thank you……………………
Thank you for your good comments and review!
100% recommend this recipe! I’ve tried so many different ones and this blows them all out of the water. Family loved them!
Hi Kayla! That’s wonderful to hear. Thank you for sharing.
I have tried so many brownie recipes, these are the best by far. It has everything you want in a brownie, fudgy, decadent, nice crust, and a great chocolate flavor. I love warming them up in the microwave
That’s just awesome! Thank you for sharing your excellent review, Tracy! I’m so glad you found a favorite on my blog!
I have not made these yet,but have a question. From the pictures it looks like there’s brown sugar as well as white sugar. However, I don’t see any listing for how much brown sugar. Can you help me out? Maybe I am totally missing something.
Hi Janet! There is no brown sugar in this recipe. What you are seeing is the cocoa and the other one is instant coffee granules. 🙂
I hope you love the recipe!
Finally made these in an 8×8 inch pan. I baked for 43 minutes. Unfortunately they were under done, but still tasted delicious. I will know to bake them longer next time. Thanks for a killer recipe Natasha.
Thank you for sharing, Janet! 🙂
Hi Natasha!
This recipe is thee best one out there! So So good!!! Can you bake this batter in mini muffin tins for a “two-bite” brownie?
Thank you for always sharing your talent. 🙂
Hi Teena! I’m glad you love the recipe. You should be able to do that, but you’ll have to experiment with it and watch them in the oven so they don’t over-bake.
I followed everything to the letter and went to the max baking time and they completely sunk in the middle and are undercooked. So disappointed because I don’t have enough chocolate to make another batch.
Hi Sabrina! Did you use a different size pan? Also, make sure your oven is fully preheated before you start to bake. I recommend the use of an internal oven thermometer to see if your oven is calibrated. Often times using a pan that is too small, over-baking, or your oven being too hot is what causes the cake to sink in the middle. I hope that helps.
I had the same thing happen. I used a 9×11. The oven was at 350 as directed. They were still good just not sure why they sunk? I am in Colorado, very high altitude.. could that be it?
Hi Jen! The altitude could possibly affect that. I’m sorry I don’t have experience with high altitude baking but you may find this article high altitude baking helpful.
I have espresso powder. Would I use less than 1 tbsp? I imagine it’s stronger than instant coffee granules.
Thanks Natasha!
All your recipes turn out wonderful!
Hi Amber! You might be able to substitute it 1:1 but you can use less to start with if you prefer. You’ll have to experiment with it. 🙂
Hi , I want to make these brownies but I only have Avocado oil or extra virgin olive oil. Is it ok to use the avocado oil instead. thanks
Hi Tammy! Avocado oil should be fine because of its neutral taste. I hope you love the recipe.
Hi Natasha!
I made these brownies today and they are delicious! I cut the recipe in half and used a loaf pan. My husband loved them, too! He said, “Oh my goodness, these are out of this world!”
Thank you for a great recipe!
You are so very welcome, Betsie! I’m glad they were a hit. Thank you for sharing. 🙂
Hi Natasha, i always try your recipes and they turn out to be really all the time. This time i tried your brownies but when i baked them, they were not even from the top, why is that? Like it was broken. I used 8*8 inches pans. I want to attach the picture, how can i do that?
Hi Khadija, the pan size may have something to do with it. We used a 9×9 pan for this recipe. If using an 8×8 pan you may need to make some adjustments. I like to follow this guide HERE for pan size adjustments. I hope this helps!
I made these as the recipe calls, and used a 10×81/2 baking dish and at 40 minutes they were completely uncooked in the middle, like batter. I put them in for another 10 and still very jiggly. So I cooked another 12 minutes. Not sure why they didn’t cook.
Hi Julie, I’ve never experienced that before and I can’t say for sure what went wrong. Also, it depends on where you baked it. The different kitchen tools have different settings too. I usually bake for 40 minutes with a toothpick inserted in the center, it should come out with moist crumbs attached.
I doubled the recipe and it somehow turned cakey. What went wrong?
Hi! Cakey brownies are usually an indication of over-baking. This recipe is intended to be more “fudgy” than cake. Also, watch my tutorial on measure your flour correctly HERE in case this was the issue. I hope that helps.
Hi Natasha, how to make it with Nutella?
Should i reduce the butter to half of the amount
Hello Sara. I haven’t tried using Nutella with this recipe yet to advise. If you do an experiment, we’d love to know how it goes!
oh my god! these brownies are absolutely DIVINE! i had to hid them to prevent myself from eating the whole thing XD
Hi Phi! I’m so glad you loved the recipe. Thanks for sharing.
I made this so many times and it’s great but I don’t have a 9*9 in. pan and it take any hour with my 8*8
Good to know that you always love this!
Beautiful chocolates recipe. I just wish there was a diabetic version.
Hi Gwenn! Thank you. Yes, that would be great. I’m sorry I don’t have experience with sugar-free baking. I have heard great things about the brand “Swerve” 1:1 sugar substitute but I have not tested it myself.
Hi Natasha,
Last night I made Fudge Brownie. Your recipe is great my daughter loved it and she asked to me make again for her university friends. Excellent Recipe.
That’s great to hear! I’m so glad she enjoyed this recipe and I hope her friends will love it too.
Loved these! They were super moist and my flatmates said this was the best brownie they have ever had. I didn’t really get that crackly top however, and I followed your recipe exactly as guided. The only exception I made was using 1 cup of sugar instead of 1.25 cups. No other exceptions or substitutions were made. Would that be the reason for the lack of crackly top?
Good to know that you liked it. About the cracks, it’s hard to see what caused that without being there. Was anything possibly substituted or edited in the process?
Whoops. Sorry. Just saw your info on using different size pans. Thanks very much.
Great! 🙂
Super tasty! My only complaint was that I found them to be a little greasy, but I also ate them right out of the pan so maybe after cooling they are better lol. Very fudge though, just like I like.
Hi Tilly! I’m glad they were still tasty! Did you change anything in the process or make any substitutions? Letting them cool a bit may help but generally, if they are oily after baking it could be due to the way the ingredients were mixed, the quality of the butter or chocolate used, or possibly even baking them at too high of a temperate if your oven runs hot. I love using my internal oven thermometer to check the temperature of my oven when I bake. I hope that helps!
Hi Natasha,
Can I cut the recipe in half? And if I can, what size pan would I use? I’m a one-person household. Thanks so much
Hi Peggy, you can reference the different-size pans in the notes above. 🙂
Hello Natasha! I have made this recipe, doubled, 2 times before. They are the best brownies ever! I was wondering, if I adapt the recipe to bake it with caramel in the middle, would it be successful? Thank you!
Hi Bernadette! That sounds great but I have not tested this to advise. Please let us know how it turns out if you experiment.
Hello Natasha. I have tried making them with caramel in the middle. I prepared the recipe as followed, pouring half the brownie batter into the pan, layered homemade wet caramel into the middle, then added the other half of the batter on top. It went well; however, I needed to adjust baking time from about 35-38 minutes to about 45 minutes- an hour because the caramel added extra liquid to the batter. They were a little soupy at first but then they set nicely. When they were done, I noticed the caramel had sort of mixed in with the batter, so it wasn’t “in the middle”, but rather, baked into the whole brownie itself. Overall it went well and I would recommend it to try. I am not sure how it would change if one used packaged caramel candies instead, perhaps it would be firmer.
Hi Bernadette! Thank you for sharing your feedback.
Hi Natasha. I have a jar of espresso granules. Can I use them in replace of the coffee granules?
Hi Bren! Yes, I think that would be fine. 🙂
Hey! I made this recipe, follow the instructions one by one and it overflow in the oven and it was still super liquid at the 45 timer. Do you have any idea what could have gone wrong?
Hi Karina! Did you use a different size pan? This happens when the pan is too small. Also, I would be sure you measured everything correctly. Watch my tutorial HERE to help. The oven needs to be fully preheated before you start baking and I highly recommend using an internal oven thermometer to see how your oven heats.
Mine didn’t come out with the crackle!!! Super yummy, but I did follow your video instructions very closely. Any idea why there is no crackle?
Hi Diane, it’s hard to see what caused that without being there. Was anything possibly substituted or edited in the process?
Hi Natasha, can I make this in a 9 inch round cake tin? Thank you!!
Hi Isabel, I haven’t tested in that size but here’s a good tutorial on adapting recipes to different size pans.
Can i make in mini pans and if i can how long do i bake them. I don’t have an 9×9 or a 8×8.
Hi Dora, you should be able to but I have not tested it to advise on the time. You’ll have to experiment with it and watch them in the oven so they don’t over-bake.
What are coffee granules in the recipe? Is it instant coffee granules?
Yes, we used these ones from amazon.
Can I use regular coffee instead of instant? If not how much will it change the taste without it?
Hi Mike! We use instant coffee granules because they dissolve in the batter. I think it could work with regular coffee too but I have not tested it to know how it will affect the texture.
Hello,
Your recipe looks delicious. I wanted to know if I can triple this recipe. I want to make around 50 brownies. How can I do this.
Hi Jessica, I haven’t tried tripling it, but I bet that could work. Sometimes it’s best to do a batch at a time. If you experiment, let me know how you liked the recipe.
I’m going to try these in individual ramkin bowls. At suggestion for bake time ?
I haven’t tested them in small portions like that to advise on. You’d have to experiment with it.
Hi Natasha!
I so love these brownies. They are definitely my go-to. For Thanksgiving, I want to make two of these- one regular and one gluten free for a gluten free friend. Do you (or anyone) know if I could just substitute the gf flour for the regular flour? Thank you!
Hi Yaela! Thanks for trying my recipe. I’m so glad you loved it. I have not tested these with GF flour to advise. I think it could work but you’d have to experiment with it. Happy Thanksgiving!
Hello, I remember the first time I used this recipe it came out good, but this time it came out dry. Any tips?
Hi Emily! It could be that you used too much flour. I recommend watching my tutorial on how to measure your ingredients HERE. I also recommend using an internal oven thermometer to check how your oven heats up. I hope that helps.
would love to make these brownies but i do not have the instant coffee. Will that change the taste much?
Hi Lisa! The coffee enhances the chocolate flavor but it should be fine without it.
Made these today after reading the recipe. Did add toasted walnuts but they were absolutely delicious and turned out perfectly! I’m not a big fudgey brownie fan but these were great…baked them a bit longer as you suggested for less soft interior.
Great to hear that you enjoyed this recipe, Nancy!
Hi Natasha,
I just made this recipe 3rd time, I’ve added 1 cup of walnuts. It’s amazing!
I’m thinking of adding raspberry, is it possible?
Many thanks
Hi Molly, great to hear that! I have not tried adding raspberry but it should be doable. If you do an experiment, please update us on how it goes!
Hi Natasha,
Looks like a great recipe, thanks 😀 for the batter, if substitute choc chips for dark chocolate, how much would I need in grams?
Thanks
Hi Julia, we used and prefer semisweet chocolate chips. The dark chocolate may work, it will be a bit more bitter.
Hi Natasha,
Thanks for this delicious brownie recipe. This is my 2nd time making it. I’m curious why my brownie sink in the middle. What did I do wrong?
Thanks
Molly
Hi Mollie! I’m happy you love this recipe. Did you use a different size pan? That could affect the results. I also recommend using an internal oven thermometer to see how your oven heats and make sure the oven is fully preheated before baking. You may also check to see if you measure your ingredients correctly by watching my tutorial HERE.
Hey Natasha,
Thank you for your reply. Could I use block dark chocolate for the melting or it has to be chocolate chips? Because I loads of block chocolate in my kitchen.
Hi Molly, we used and prefer semisweet chocolate chips. The dark chocolate may work, it will be a bit more bitter.
Hi Natasha,
Thanks for this delicious brownie recipe. This is my 2nd time making it. I’m curious why my brownie sink in the middle. Did I do something wrong?
Thanks
Molly
WOW. Just wow. This is such a great recipe and one if not my most favorite brownie recipe. They are so good and taste fresh and stay moist, even after a few days. I love it and will be making it for many years to come.
That’s wonderful, Sophia! I’m so glad you loved this recipe. Thank you for the review.
Another amazing recipe. I’ve been searching for some time and this is THE homemade brownie recipe! So good, and your method for melting the chocolate is wonderful, nobody has time for a water bath!
The recipes on your site are top! Thanks!
I’m glad you enjoyed this recipe. Thank you for the review, Anais!
Need to watch sugar. Do you have any idea if this recipe could be made with SF sweetener and SF choc chips?
Hello Karen, I have not tested that to advise. Let’s see if others have tried and can share their experience. You may also check the comments section below if someone has shared.
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.
This is late, but I’d 1 1/2 times the recipe for 9×13 pan. Shoild be perfect.
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.