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 love you, your smile & your recipes. Tasty successful recipes.. Good luck!
I’m so glad you’re enjoying our recipes!
Looks soooo good! I’ve been going through all your dessert recipes with my pregnancy cravings and this one caught my eye. I just have regular ground coffee at home, any way I can leave the coffee out or use what I have instead?
Hello Galya, thanks for checking out this recipe. Regular coffee grounds would not work in this recipe. It should be either instant coffee or instant espresso. Someone else commented that they didn’t add coffee and still liked the result but coffee really amplifies the flavor.
So just realized that I put 1/2 tsp baking powder instead of 1 and 1/2 tsp. Is this going to be a fail? They are in the oven now.
Hi Lindsey, I hope it would still be good. I haven’t personally experienced that yet to advise but plese share with us how it goes. I’m also curious to know!
Is this good for high altitude? I live in Colorado.
Hi Terri, I haven’t tried this at a high altitude. You might need to research the common adjustments for your specific altitude.
Hi at 40 minutes the tooth pick was still very wet… I cooked another 10.. let you know how they came out.
Please share how it goes!
Natasha quick question, do you know if I can use instant espresso powder instead of instant coffee granules in this recipe? Thanks!
Hi Lena, espresso powder should work fine in this recipe. I would bake at least 40 minutes or until the toothpick comes out with moist crumbs for a chewier browny.
This is my go-to brownies recipe. My 11 year old is whipping up a batch as we speak. Can’t wait!
That is the best when kids love what we moms make. That’s so great!
Can I use espresso powder instead of instant cooffee granules? If so, how much?
Hi Janice, I would suggest following the package instructions.
Hi natasha, i’ll be baking this brownies using your recipe today. May i know if i want to half the batter, what pan size should i use?
Hi Mai, check the section titled: “Can I Bake these in a Different Pan?” which may help answer your question.
Does anyone else find it sweet, and adorable that she films in her bare feet😊 I Love your down to earth cooking!!
I love that you noticed that! Ha ha, thank you!
Hi, can I reduce the sugar as I find it too sweet but the brownies came out amazing. Thanks for the recipe ❤️
Hello there, I haven’t really tried reducing the sugar in this recipe to advise. If you do an experiment, please share with us how you liked it.
This recipe was amazing!! The video was very useful too!! btw can u show us how to make blondies??
Thank you for that great review. I’m glad the video was helpful! Thank you for sharing that recipe suggestion with us.
Hi Natasha.
This recipe, is without a doubt family favorite now ! Thank you.
Hi I’m so happy you loved the brownies.
I just made them and they dropped from the sides as well but man were they delicious! Moist and chocolatey! When I went to bake them, I discovered I was out of semi-sweet chips but had milk and some dark chips so I mixed them and crossed my fingers. Absolutely heavenly!
Thank you for that wonderful feedback, Peggy! I’m so glad you enjoyed this recipe!
This recipe is dynamite!!! Everyone went for seconds!!!
Hi Bridget, thank you for your wonderful review!
I would love to make these in my new brownie pan with 12 individual cups for the brownies. How full should I fill the cups so they don’t over flow?
I love the way they came together. I put nuts on top. My family has to have nuts. I used a 9×9 pan. They came out of the oven looking beautiful. Few minutes later they caved in. Noticed some of the other comments said the same thing. Wonder what causing it.
Hi Julie, did you possibly use the wrong leavening? I’ve had that happen with a cake when I accidentally used baking soda instead of baking powder (baking soda is 4x stronger). I’m not sure why else that would be. Make sure to bake on conventional bake made and not convection.
I am from Guatemala, and I love the way you show the recepies, love your energy, thanks for sharing.
Thank you for that thoughtful feedback.
could i use mexican cocoa it has a little cinnamon and vanila powder
Hi Margaret, I haven’t tested that so I can’t say for sure, you might google that to see if Mexican cocoa substitutes straight across in brownies.
Hi Natasha
Can I use chocolate slab instead of Chico chips in the mixture
Will add Chico chips on the top
Wat do u suggest
Hi, you could break the chocolate up into chocolate chunks and use that as well.
Hey Natasha!
I was browsing through your recipes and found your brownie recipe. Kids aren’t allowed to eat/drink caffeine so I was thinking if I could substitute it with something edible for them. Do you have any ideas?
Thanks again!
Hi Isha, 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. This brownies recipes is best. It’s so easy to make. I baked one last week and half was gone within 15 mins.
But the top of the brownies which I baked was dark in color like the inside of the brownies. Could it be because I used dark chocolate?
I baked it for 40 mins for soft and moist brownies but I noticed that after 4 hours the brownies start to become a little dry. How do I keep it moist?
Hi Cheryl, the key to moist brownies that stay moist is not to overbake. They should be pretty fudgy when they come out of the oven and then will set some more as they cool. The color can vary if there was a substitution.
What brands do you prefer for chocolate chips and cocoa powder?
Hi Maryam, we usually go with Nestle or Ghirardelli.
Hi Natasha. Your brownie recipe is absolutely delicious and my family love it very much. I baked it yesterday and half of it was gone within 10 minutes! The brownies were really soft and moist when it fresh out of the oven.
But the top of the brownies did not come out light brown like yours. It came out dark brown like the inside of the brownie. I used dark chocolate instead of semisweet chocolate. Could that be the reason?
Also how do you keep the brownie moist for the next 2-5 days?
Hi Cheryl, that is likely the culprit. It’s hard to say what the issue was with substitutions. I’m happy your family liked this recipe.
Hi Natasha,im a big fan of your fudge brownies and churros,my grandsons just love it,but my brownies sink in the middle,taste is amazing,but I’m not getting a proper square like yours
I’m so glad you’re enjoying our recipes! Did you, by chance, use a smaller pan? I recommend making sure your ingredients aren’t expired. Another reader reported great results baking for 45 minutes, though – I wonder if maybe your oven needs re-calibrating if it runs cool?
Hi Natasha,
Thank you for a great recipe. The taste is amazing! I baked for about 49 minutes in an 8 x 8 square pan and let it cool in the pan as recommended. About 30 minutes in, it collapsed in the middle. Where did I go wrong? Should I have tried in a 9 inch pan? Less baking time? I followed the ingredients quantities as given.
Hi Madhu, it likely sank in the center due to using a smaller pan – 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?
Hi Natasha! I made this brownies today and it was so tasty and yummy. Best recipe for brownies. Thank you for sharing this recipe with us.
I’m so glad you enjoyed it! Thank you for the wonderful review!
The best brownies I have EVER tasted!! Made these a few months ago and I’m about to make them again for my son’s who are home for Christmas. It is the most delicious recipe!! Thank you Natasha for providing recipes that are always delicious and so easy to make! I’ve tried several of your recipes now and each one was a hit and so easy to prepare. Thank you… thank you!!
You’re welcome! I’m so happy you enjoyed this recipe, Suzanne!
Love your recipes and you blog
You’re so nice! Thank you!
Hi Natasha, ive made this once already and it was a winner.
Planning to make it again for xmas eve, can i prepare the batter ahead and bake it later? Thanks
Hi J, because these stay soft and fudgy for days, I haven’t tried making the batter ahead without baking it.
Hi Natasha, these fudgy brownies are amazing. I have made them 3 times and the middle keeps sinking in. You suggested that the baking powder was expired so I bought some fresh and was so confident the third batch would be uniform. Im using the right 9×9 pan and measuring correctly. Im mixing as little as possible. Im wondering if using less baking powder and the sides won’t rise as much? Or the oven temperature might be to cold or too Hot? I want to make them again and try to tweek it so they come out better. Any further suggestions? I poked it with a toothpic to check doneness, could that have deflated It? I noticed on your video it looked like yours was a touch sunk in as well.
Hi Debbie, I’m not sure what else it could be. If you suspect your oven runs cold or hot, you can adjust the etemperature. A toothpick test wouldn’t deflate the brownies. They normally do have a raised 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, glass heats up really hot and that could affect how brownies rise at the edges.
Hi Debbie: My brownies sunk in the middle as well. I’m just wondering…my oven is a convection oven and it has no bottom element. I don’t know if that’s common on all convection ovens or not but mine and my sister’s oven do not have bottom elements. I don’t know if that’s why our brownies sunk in the middle. I didn’t use the convection either. Also, I used a glass baking pan which I never have good luck with…I always end up nuking my cakes/loafs for a minute or so. I just ordered myself a new metal baking pan. Hopefully that will solve my problem. Janie
Hi Natasha ! I’ve made brownies before but I don’t think I’m getting the ingredients right , so I’ve made them tonight again after I’ve changed American measures to British ones fingers crossed I’ve got it right!! Just to say during lockdown I’ve made many of your recipes we all love them ♥️ I’m from Portsmouth in England 🇬🇧🇬🇧
I hope you love this recipe Jackie! Also, is you scroll down to the printable recipe card you will notice we have the metric conversion option. I hope that helps!
eres fantastica ! además de muy bonita y simpática….gracias
Thank you!
Recipes are so reliable! I made this for the first time to bring over to a friends house, and was worried what I would do if they didn’t turn out, but they worked perfectly. So fudgy and delicious.
I’m so glad you enjoyed it, Isabelle! Thank you for the wonderful review!
Hi Natasha, i don’t have any chocolate chips currently at home. Would it be possible to replace it with cacoa powder? Please let me know.
Hi, the chocolate chips can be omitted but it does add some great gooey texture and chocolate flavor.
Hi natasha I made these brownies and It didnt come out well……do u know any reason
I did it exactly the way you told and showed
Pls reply if I hv to do anything else to make this brownie a perfect one
It was rised and it was tasting like a chocolate cake and looking like it too
Hi Hikmah, It’s really hard to troubleshoot without being there and without having more information about how the recipe was made. I would recommend rewatching the video and making sure that the ingredients were measured correctly. Please check out my article on How to Measure Ingredients.
Just tried it now and it’s perfect 😍 😍😍
I’m so happy you enjoyed that. Thank you for sharing that with us, Monalyn!
Hi Natasha, can I use slab of cooking chocolate instead of chips for the brownie batter? If so how much pls?
Hi Dil, I haven’t tested with that to advise. If you experiment please let me know how you like that.
Hi Natasha!!!!! Do I need to adjust the recipe or cooking time if I am using a 9*5 loaf pan?
Hi Esther, it will make a taller brownie, so you may need to adjust bake time. It may be best to make a half batch.
Hi Natasha!!!!! Do I still use the same measurements and baking times if i am using a 9 by 5 loaf pan?. If not can you please tell me the changes. Thank you!!!!!!!
Hi Esther, please see the notes above in the post for using a different sized pan.
Hi Natasha! I have a question.. am I gonna achieve cracks on top of the brownies with this recipe?
Thank you in advance for your response!
Hi Desy, yes you can. Minor cracks are inevitable and it looks classic too.
I just made these and they were phenomenal! It’s amazing how you can take a basic dessert like brownies and make it sooo good. I can’t stop myself from eating more and I got so many compliments from friends on it!
Hi Jane, that is so nice of you. Thank you for your wonderful words and feedback. I appreciate it!
I want to try this recipe but would like to know how deep the pan is. 9×9 I get.
We used a 9×9 square pan for this recipe. You can check the tips that I mentioned in this part of the recipe Can I Bake these in a Different Pan?
Delicious but a lot of chocolate. I see why you put vanilla ice cream with it. Lol.
The perfect way to balance this brownie! But we do love our chocolate!
Hi Natasha,
I have followed everything on the recipe
why don’t my brownies have a crust on top?
What am I doing wrong ?
Thank you very much!
Hi, if yours looks different than what you see in our photos, I highly recommend watching the video tutorial to see if anything looks different in your process or your ingredients. Also, if you bake for longer, it will dry out the top more but they would be less fudgy.
Hi! I made these last night in an 8×8 so I followed your recommendation and cooked them for 45 minutes. The center was still very raw. I believe I cooked them for an hour and 10 minutes and the center was fudgey but after they sat for 15-20 mins the center sunk. Im not sure why this was the case, do you have any tips for the future of making these? The flavor was amazing I just dont understand why the center sunk in.
Hi Alaina, it likely sank in the center due to using a smaller pan – 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 absolutely love love all the recipes I’ve made from Natashas kitchen! I made the fudgy brownies twice and they came out tasting really good. The only thing is they are sinking in the middle. First time I used a smaller pan 8×8 and I thought that was the problem. I bought a 9×9 and same thing happened. They look great when they came out of the oven, nice and uniform, but When they cooled, the middle sank. The 9×9 did come out better than 8×8. I measured as instructed, used baking powder and did not change any ingredients. the top came out beautifully crunchy. the taste and Fudginess was great. Just the cuts on the edge were taller than the middle. Its a gas oven with the heat element on the top. Do you know why it Sinks? I was afraid to cook it longer
Hi Debbie, I would check to be sure your baking powder is not expired. We also recommend our post on measuring.
I made this today and although the flavour was lovely, it was a chocolate cake! I really wanted a fudge brownie and was so disappointed – I only baked for 30mins.
Hi Munnar, it sounds like either the flour was miss-measured (check out how we measure here), or it was baked too long (which can happen if your oven runs hot or if convection oven settings were used).
Hi, i’ve tried your brownies recipe twice but failed😭, i wondee what was wrong, because my batter consistency is not as thick as yours, by the way i substitute butter and choc chips with margarine and dark cooking chocolate, is it the same measurement? Pls reply… Thank you😘
Hi Erine, I would highly recommend making the recipe as written without substitutions. It may be due to the margarine. I haven’t tested it with that but if that was the only big change, it might be the culprit.
hi natasha. love ur video and vibe. just wanted to know if i can make it with 55% dark chocolate or dark compound chocolate. pls let me know which is more prefferable. guys if anyone of u hv tried with either of these pls help me out.
When cutting brownies of any kind…use a plastic picnic knife and the cuts will come out clean every kind. I have made this recipe before minus the coffee and we love it.
Nice one, thanks for the tip and for sharing that with us.
I just made this today and followed the recipe as written. I compared Natasha’s recipe to Ina Garten’s and I like this one better. I’ve made both recipes and definitely like Natasha’s because it’s full of chocolate flavor. Btw, to the people who simply reduce the sugar in half and then claim how great tasting that is. I can assure anyone who is considering doing that – don’t. The brownies made in that way really suck. Just stick with Natasha’s recipe as written if you want delicious brownies. Otherwise, why not just eat fruit and ditch the making the brownies part.
Hello Jessica, thanks for your good comments and feedback. I’m glad you love these brownies!
Hey natasha,
So the other day i attempted to make your recipe. It went wrong first of all I used a stand mixer, I used an 8×8 pan and I used double acting baking powder. The middle was completely raw. What do you think could have happened and what do you think I need to do to make it right?
HI Deseray, I always recommend making the recipe exactly as written with the same leavening. If your oven runs a little cool, you may need to bake longer and follow the visual cues for when the toothpick is inserted n the center.
Hi Natasha,
Can I use milk chocolate chips instead of semisweet chocolate chips?
Hi Iman, the brownies will be sweeter so you might cut back a little on sugar but that should work.
Trying this recipe for the first time and I followed all the instructions except that I had to use a round cake pan because I didn’t have anything else. I don’t know if that’s why, but I put the brownies in for 36 minutes and when I pulled them out they had the crackly top but it was jiggly. I put it in for an extra five minutes and it was still jiggly. I’m now worried about overcooking or undercooking the brownies. To my knowledge, my oven works just fine, in fact I made another brownie recipe last weekend and they came out perfect so I don’t think it has to do with my oven.
Any tips or insight? Really don’t want to mess up these brownies.
the brownies also looked like they had doubled in size, they got really tall. i don’t if this is also the reason why they’re taking longer to bake.
Hi Jay, I’m curious if this is due to the pan size? Was it a similar size to the pan we used?
I removed the coffee and cut the sugar at a half. Oven for 35 min on 12×9 pan. The result is a keeper – a must to serve warm and with icecream.
Thank you so much for sharing that with me Claudia!
I tried this recipe twice.. the taste is perfect.. but both times my cake sunk:( y so?
Hi Reshma, it could be the size of the pan used or possibly cooking on convection oven settings? Also, make sure to measure ingredients the same way for baking. This article on measuring may help.
My brownie came out very tall and cackle like and took more than 35 minutes to cook. The only thing I could thinks of is I used a 5 eggs because mine were medium sized. And I used an electric hand mixer to beat the eggs and sugar. Is that why it was cake like?
Hi Sony, that is more than likely the culprit!
Can’t thank you enough natasha:) My twin toddlers loved it
Yay your taste testers loved these brownies! Thank you for your awesome feedback.
Made this in a 10×8 inch cake tin.baked for 30 mins but it is cakey and not fudgy like i would have loved… .What have I gone wrong?
Hi Catherine, cakey is an indication of over baking. If your oven runs hot, you might bake for a little less time, and make sure not to bake on convection mode.
Thanks Natasha ..I have an Morphy Richards OTG 28.
So do I reduce the temperature and timing as well…how much should I reduce to..We all love brownies and I really want to perfect it.
We are waiting to try your apple crumble pie.
This came out perfect. No more box brownie. Her directions were so easy follow.
Yay, love it! I hope this becomes a favorite for you.
Hi natasha,
My brownies sink in from the middle. What do you think could be the reason?
Thanks,
Hi Ambreen, it could be the size of the pan used or possibly cooking on convection oven settings? Also, make sure to measure ingredients the same way for baking. This article on measuring may help.
I never use instant coffee so I wouldn’t have those on hand, and don’t really want to buy a jar for
1 T. Can something else be used instead? Maybe some leftover coffee?
It should either be instant coffee or instant espresso. It will still work great without the coffee but they might be slightly slimmer brownies so they could bake a little faster.
Thank you for this comment. I have a friend who cannot have coffee as it could be deadly to her.
If they make decaf instant, would that also work?
I don’t do much instant, so nit sure if that even exists.
Thank you!!!
Hi So, I haven’t tried this with decaf to advise but it will still work great without the coffee. Someone else commented that they didn’t add coffee and still liked the result but coffee really amplifies the flavor.
I love the way you explaine the recipe!!! You are great … Keep up the good work!! This desert is our favourite!!!
Thank you for your nice comments and appreciation. Love it!
Might try these tomorrow Natasha love your recipes
Could you use gluten free flour for this recipe?
Hi MaryAnne, I haven’t tested this with gluten-free flour to advise. If you experiment, let me know how you liked the recipe.
Hi Ms. Natasha! Your recipes are always amazing! Just wanna know, how can I get that crackly top? Everything is perfect in this recipe but maybe I did something wrong which have caused me to not achieve that crackly top
Hi Sheina, you might consider if there were any changes in ingredients or in the process. Also, be sure to bake in a fully pre-heated oven and bake on conventional bake mode (not convection). I suggest watching the video to see if anything was different.
I tried your recipe. It was a huge success! My friends and family insisted I make more to sell. Thanks so much for sharing.
From the beautiful twin islands of Trinidad & Tobago
You’re welcome! That’s just awesome!
Which brand of butter you used in this recipe. Thank you
Hi Malak, I believe that was Challenge brand.
It’s the 1st time I made something from your site and it’s super good. I think it’s the best. Thank you and can’t wait to try more, all the way from Sri Lanka.
Hello Romila, thank you so much for sharing your good feedback with us. I hope you love every recipe that you will try!
Hello, I wonder what I did wrong.
It did not puff even, the sides puffed a lot and the center stayed very flat. Help
Hi Maria, did you possibly switch your leavening (baking powder and baking soda?) Also, baking in glass can affect the rise a little.
I made this recipe with a 9×9 pan and baking powder yet the edges were puffy and the brownies did not come out flat as yours. I also have an electrical oven and baked at 350 degrees. What did I do wrong? All ingredients were measured so I am not sure what happened. Love your recipes, Natasha. Thank you!!!
Hi Yolanda, did you possibly switch leaveners (accidentally switching baking powder for baking soda is a common kitchen mistake but baking soda is 4x stronger than baking powder).
I can not use coffee, is there anything that I can substitute? They look amazing
Hi Jill, 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.
I can not use coffee, is there anything that I can substitute? They look amazing
Hi Jill, 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. Made these brownies for the first time tonight and they were delicious. I baked them for 55 minutes as after 40 minutes it was still very jiggly. I did not want to test it until I knew it was baked but after another 5 minutes it did sink a bit in the middle. Baked it another 10 minutes and it was just like the picture. A must recipe to do again. Maybe add walnuts in it too.
I’m so glad you enjoeyd that Rona! Thank you for sharing that with me!
Hi, can follow the same recipe to make brownie bites in a mini cupcake tin for brownie bites?
Hi Nora, I haven’t tested that to advise, if you experiment I would love to know how you like that!
These brownies were terrific! Fudgy, with a shiny, crackly top. I prefer to bake from scratch, but have always gone back to my favorite box mix for brownies, because I could never find a recipe that was better. This is that magic unicorn brownie recipe!
I added 3 types of chocolate chips both in and on top of the batter: milk chocolate, semisweet, and bittersweet. They are absolutely outstanding!
Someone asked about using Dutch cocoa. I did, and it worked fine. Dutch and regular cocoa are usually interchangeable. The only time it matters, is if the recipe has something acidic, like buttermilk or sour cream. Then, you can’t use Dutch process cocoa, as it will impact the leveling action. Also, for those that found the brownies too sweet, they might try substituting bittersweet chips for the semisweet. For my taste, these brownies were perfectly balanced. Another amazing recipe! Thanks, Natasha!
Wow! That’s so great! Thank you so much for sharing that wonderful review with me Sherri!
I made this today and it was absolutely delicious!! I love all your recipes!
That’s just awesome Cynthia! Thank you for that wonderful review!
Haven’t made these but whenever I make brownies, the sides always cook faster and get hard, what am I doing wrong?
Hi Debbie, it could be due to the pan you are using or an oven temperate issue. I would make sure your oven is calibrated.
Hi Natasha,
I followed your recipe and made these brownies. Although they tasted delicious, they puffed up around the edge amd caved in the middle! What did I do wrong? Thank you
Hi, did you possibly use the wrong leavening? I’ve had that happen with a cake when I accidentally used baking soda instead of baking powder (baking soda is 4x stronger). I’m not sure why else that would be. Make sure to bake on conventional bake made and not convection.
Hi Natasha, I also baked these brownies today. They tasted delicious but caved in the center. I used baking powder not soda.
Hello sweetie
I make the brownie rec twice today as I mentioned before.. I have melted 200gram butter with 2 cup semi sweet chocolate and the other one 150gram butter with 2 cup semi sweet chocolate still I’m facing the same problem soft in the middle.. By the way I’m using electric oven.. Is it from the oven?? Or I’m doing something wrong.. Appreciate your help and feedback
Regards
Faiza
Hi Faiza, I would highly recommend making the recipe exactly as written without modifications and also it is supposed to be moist in the center, but not wet. I have an electric oven so that shouldn’t be the culprit unless your oven runs colder in which case you would need to bake a little longer.
I am dying to try this recipe but I do not have any instant coffee. Is there a substitute or can I leave this step out?
Hi Madara, 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.
I made these in egg cups in the instant pot! Excellent
That’s a great idea! Thank you so much for sharing that with us!