FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > Fudgy Brownie Recipe (VIDEO)

Fudgy Brownie Recipe (VIDEO)

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

Fudgy brownies stacked on a parchment paper

This post may contain affiliate links. Read my disclosure policy.

Brownies Video Tutorial:

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

The Only Brownie Recipe You’ll Need!

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

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

The “Secret” Ingredient for Brownies:

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

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

How to Make the Best Brownies:

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

Step by step tutorial how to make brownies

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

how to make chocolate brownie batter step by step photos

How Long to Bake Brownies:

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

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

How to Store Brownies:

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

Baked brownies in baking pan sliced

How to Serve Brownies:

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

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

Brownie served with a scoop of vanilla ice cream

What Mix-Ins Can I Add to Brownies?

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

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

Brownie slice on a spatula with chocolate chips added

Can I Bake these in a Different Pan?

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

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

Love Chocolate? More Chocolate Desserts:

Fudgy Brownie Recipe

4.97 from 180 votes
Prep Time: 13 minutes
Cook Time: 37 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 5 minutes
fudgy brownies stacked on parchment paper

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

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

Ingredients

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

Instructions

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

  3. In a second large bowl, whisk together 4 eggs, 1 1/4 cups granulated sugar and 1 Tbsp coffee granules, 3 Tbsp oil and 1 Tbsp vanilla extract.

  4. Stir cooled chocolate mixture into the egg mixture.
  5. In a medium bowl, whisk together 2/3 cup flour, 1/2 cup cocoa, 1 1/2 tsp baking powder and 1/2 tsp salt then use a spatula to fold mixture into the batter and fold just until combined. Do not over mix.

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

Recipe Notes

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

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

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

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Wessam
    February 5, 2021

    I love you, your smile & your recipes. Tasty successful recipes.. Good luck!

    Reply

    • Natashas Kitchen
      February 5, 2021

      I’m so glad you’re enjoying our recipes!

      Reply

  • Galya
    February 3, 2021

    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?

    Reply

    • Natasha's Kitchen
      February 4, 2021

      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.

      Reply

  • Lindsey
    January 31, 2021

    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.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      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!

      Reply

  • Terri
    January 31, 2021

    Is this good for high altitude? I live in Colorado.

    Reply

    • Natasha
      February 1, 2021

      Hi Terri, I haven’t tried this at a high altitude. You might need to research the common adjustments for your specific altitude.

      Reply

  • Debbie
    January 30, 2021

    Hi at 40 minutes the tooth pick was still very wet… I cooked another 10.. let you know how they came out.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Please share how it goes!

      Reply

  • Lena
    January 28, 2021

    Natasha quick question, do you know if I can use instant espresso powder instead of instant coffee granules in this recipe? Thanks!

    Reply

    • Natasha's Kitchen
      January 28, 2021

      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.

      Reply

      • Angela
        February 16, 2021

        This is my go-to brownies recipe. My 11 year old is whipping up a batch as we speak. Can’t wait!

        Reply

        • Natashas Kitchen
          February 16, 2021

          That is the best when kids love what we moms make. That’s so great!

          Reply

  • Janice Revelle
    January 25, 2021

    Can I use espresso powder instead of instant cooffee granules? If so, how much?

    Reply

    • Natasha
      January 25, 2021

      Hi Janice, I would suggest following the package instructions.

      Reply

      • Mai
        February 5, 2021

        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?

        Reply

        • Natasha
          February 5, 2021

          Hi Mai, check the section titled: “Can I Bake these in a Different Pan?” which may help answer your question.

          Reply

  • Lori Jones
    January 22, 2021

    Does anyone else find it sweet, and adorable that she films in her bare feet😊 I Love your down to earth cooking!!

    Reply

  • Shareefah
    January 21, 2021

    Hi, can I reduce the sugar as I find it too sweet but the brownies came out amazing. Thanks for the recipe ❤️

    Reply

    • Natasha's Kitchen
      January 21, 2021

      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.

      Reply

  • Abisha Jebasline
    January 19, 2021

    This recipe was amazing!! The video was very useful too!! btw can u show us how to make blondies??

    Reply

    • Natashas Kitchen
      January 19, 2021

      Thank you for that great review. I’m glad the video was helpful! Thank you for sharing that recipe suggestion with us.

      Reply

  • Terezie UK.
    January 19, 2021

    Hi Natasha.

    This recipe, is without a doubt family favorite now ! Thank you.

    Reply

  • Peggy Hill
    January 17, 2021

    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!

    Reply

    • Natashas Kitchen
      January 18, 2021

      Thank you for that wonderful feedback, Peggy! I’m so glad you enjoyed this recipe!

      Reply

  • Bridget
    January 16, 2021

    This recipe is dynamite!!! Everyone went for seconds!!!

    Reply

    • Natasha
      January 17, 2021

      Hi Bridget, thank you for your wonderful review!

      Reply

    • Tracy Fish
      February 14, 2021

      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?

      Reply

  • Julie
    January 14, 2021

    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.

    Reply

    • Natashas Kitchen
      January 14, 2021

      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.

      Reply

  • vicky calderon
    January 14, 2021

    I am from Guatemala, and I love the way you show the recepies, love your energy, thanks for sharing.

    Reply

  • margaret clontz
    January 12, 2021

    could i use mexican cocoa it has a little cinnamon and vanila powder

    Reply

    • Natasha
      January 12, 2021

      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.

      Reply

  • Sahithi
    January 7, 2021

    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

    Reply

    • Natasha
      January 8, 2021

      Hi, you could break the chocolate up into chocolate chunks and use that as well.

      Reply

  • Isha
    January 6, 2021

    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!

    Reply

    • Natasha's Kitchen
      January 6, 2021

      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.

      Reply

  • Cheryl
    December 31, 2020

    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?

    Reply

    • Natasha
      January 1, 2021

      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.

      Reply

      • Maryam
        January 17, 2021

        What brands do you prefer for chocolate chips and cocoa powder?

        Reply

        • Natashas Kitchen
          January 18, 2021

          Hi Maryam, we usually go with Nestle or Ghirardelli.

          Reply

  • Cheryl
    December 31, 2020

    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?

    Reply

    • Natashas Kitchen
      December 31, 2020

      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.

      Reply

  • GEETHA
    December 28, 2020

    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

    Reply

    • Natashas Kitchen
      December 28, 2020

      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?

      Reply

  • Madhu
    December 27, 2020

    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.

    Reply

    • Natashas Kitchen
      December 28, 2020

      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?

      Reply

  • Hasini de Alwis
    December 24, 2020

    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.

    Reply

    • Natashas Kitchen
      December 24, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Suzanne
    December 23, 2020

    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!!

    Reply

    • Natashas Kitchen
      December 23, 2020

      You’re welcome! I’m so happy you enjoyed this recipe, Suzanne!

      Reply

  • Sandra Barry
    December 23, 2020

    Love your recipes and you blog

    Reply

    • Natashas Kitchen
      December 23, 2020

      You’re so nice! Thank you!

      Reply

  • J
    December 23, 2020

    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

    Reply

    • Natasha
      December 23, 2020

      Hi J, because these stay soft and fudgy for days, I haven’t tried making the batter ahead without baking it.

      Reply

  • Debbie
    December 15, 2020

    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.

    Reply

    • Natasha
      December 17, 2020

      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.

      Reply

    • Janie Hughes
      December 19, 2020

      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

      Reply

  • Jackie
    December 14, 2020

    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 🇬🇧🇬🇧

    Reply

    • Natashas Kitchen
      December 14, 2020

      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!

      Reply

      • lau
        June 29, 2021

        eres fantastica ! además de muy bonita y simpática….gracias

        Reply

        • Natasha's Kitchen
          June 29, 2021

          Thank you!

          Reply

  • Isabelle
    December 12, 2020

    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.

    Reply

    • Natashas Kitchen
      December 12, 2020

      I’m so glad you enjoyed it, Isabelle! Thank you for the wonderful review!

      Reply

  • SR
    December 11, 2020

    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.

    Reply

    • Natasha
      December 11, 2020

      Hi, the chocolate chips can be omitted but it does add some great gooey texture and chocolate flavor.

      Reply

  • hikmah
    December 9, 2020

    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

    Reply

    • Natasha's Kitchen
      December 10, 2020

      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.

      Reply

  • Monalyn
    December 9, 2020

    Just tried it now and it’s perfect 😍 😍😍

    Reply

    • Natashas Kitchen
      December 9, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us, Monalyn!

      Reply

  • Dil
    December 8, 2020

    Hi Natasha, can I use slab of cooking chocolate instead of chips for the brownie batter? If so how much pls?

    Reply

    • Natashas Kitchen
      December 8, 2020

      Hi Dil, I haven’t tested with that to advise. If you experiment please let me know how you like that.

      Reply

  • Esther
    December 3, 2020

    Hi Natasha!!!!! Do I need to adjust the recipe or cooking time if I am using a 9*5 loaf pan?

    Reply

    • Natashas Kitchen
      December 3, 2020

      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.

      Reply

  • Esther
    December 3, 2020

    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!!!!!!!

    Reply

    • Natasha
      December 3, 2020

      Hi Esther, please see the notes above in the post for using a different sized pan.

      Reply

  • Desy
    December 1, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 1, 2020

      Hi Desy, yes you can. Minor cracks are inevitable and it looks classic too.

      Reply

  • Jane
    December 1, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 1, 2020

      Hi Jane, that is so nice of you. Thank you for your wonderful words and feedback. I appreciate it!

      Reply

  • Stephanie
    November 26, 2020

    I want to try this recipe but would like to know how deep the pan is. 9×9 I get.

    Reply

    • Natasha's Kitchen
      November 26, 2020

      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?

      Reply

  • Beverly
    November 24, 2020

    Delicious but a lot of chocolate. I see why you put vanilla ice cream with it. Lol.

    Reply

    • Natashas Kitchen
      November 24, 2020

      The perfect way to balance this brownie! But we do love our chocolate!

      Reply

  • Audrey Lim-Lummis
    November 22, 2020

    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!

    Reply

    • Natasha
      November 22, 2020

      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.

      Reply

  • Alaina
    November 18, 2020

    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.

    Reply

    • Natasha
      November 19, 2020

      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?

      Reply

  • Debbie Senday
    November 17, 2020

    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

    Reply

    • Natashas Kitchen
      November 18, 2020

      Hi Debbie, I would check to be sure your baking powder is not expired. We also recommend our post on measuring.

      Reply

  • Munnar
    November 17, 2020

    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.

    Reply

    • Natasha
      November 17, 2020

      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).

      Reply

  • Erine
    November 15, 2020

    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😘

    Reply

    • Natasha
      November 16, 2020

      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.

      Reply

      • shaivya
        December 19, 2020

        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.

        Reply

  • Sherri Miller
    November 11, 2020

    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.

    Reply

    • Natasha's Kitchen
      November 12, 2020

      Nice one, thanks for the tip and for sharing that with us.

      Reply

  • Jessica
    November 11, 2020

    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.

    Reply

    • Natasha's Kitchen
      November 12, 2020

      Hello Jessica, thanks for your good comments and feedback. I’m glad you love these brownies!

      Reply

  • Deseray
    November 7, 2020

    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?

    Reply

    • Natasha
      November 7, 2020

      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.

      Reply

  • Iman
    November 6, 2020

    Hi Natasha,

    Can I use milk chocolate chips instead of semisweet chocolate chips?

    Reply

    • Natasha
      November 6, 2020

      Hi Iman, the brownies will be sweeter so you might cut back a little on sugar but that should work.

      Reply

  • Jay
    November 1, 2020

    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.

    Reply

    • Jay
      November 1, 2020

      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.

      Reply

    • Natashas Kitchen
      November 3, 2020

      Hi Jay, I’m curious if this is due to the pan size? Was it a similar size to the pan we used?

      Reply

  • Claudia
    October 24, 2020

    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.

    Reply

    • Natashas Kitchen
      October 24, 2020

      Thank you so much for sharing that with me Claudia!

      Reply

  • Reshma
    October 23, 2020

    I tried this recipe twice.. the taste is perfect.. but both times my cake sunk:( y so?

    Reply

    • Natasha's Kitchen
      October 23, 2020

      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.

      Reply

  • Sony
    October 22, 2020

    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?

    Reply

    • Natashas Kitchen
      October 22, 2020

      Hi Sony, that is more than likely the culprit!

      Reply

  • Sanjana
    October 22, 2020

    Can’t thank you enough natasha:) My twin toddlers loved it

    Reply

    • Natasha's Kitchen
      October 22, 2020

      Yay your taste testers loved these brownies! Thank you for your awesome feedback.

      Reply

  • Catherine Fernandes
    October 21, 2020

    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?

    Reply

    • Natasha
      October 21, 2020

      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.

      Reply

      • Catherine Fernandes
        October 31, 2020

        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.

        Reply

  • Nadine palmer-grant
    October 18, 2020

    This came out perfect. No more box brownie. Her directions were so easy follow.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Yay, love it! I hope this becomes a favorite for you.

      Reply

  • Ambreen
    October 17, 2020

    Hi natasha,

    My brownies sink in from the middle. What do you think could be the reason?

    Thanks,

    Reply

    • Natasha
      October 17, 2020

      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.

      Reply

  • Carole
    October 16, 2020

    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?

    Reply

    • Natasha's Kitchen
      October 16, 2020

      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.

      Reply

      • So
        October 24, 2020

        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!!!

        Reply

        • Natashas Kitchen
          October 24, 2020

          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.

          Reply

  • Fani
    October 16, 2020

    I love the way you explaine the recipe!!! You are great … Keep up the good work!! This desert is our favourite!!!

    Reply

    • Natasha's Kitchen
      October 16, 2020

      Thank you for your nice comments and appreciation. Love it!

      Reply

  • Norman whitney
    October 15, 2020

    Might try these tomorrow Natasha love your recipes

    Reply

  • MaryAnne
    October 14, 2020

    Could you use gluten free flour for this recipe?

    Reply

    • Natashas Kitchen
      October 14, 2020

      Hi MaryAnne, I haven’t tested this with gluten-free flour to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Sheina
    October 13, 2020

    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

    Reply

    • Natasha
      October 13, 2020

      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.

      Reply

  • Kaz
    October 12, 2020

    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

    Reply

    • Natashas Kitchen
      October 12, 2020

      You’re welcome! That’s just awesome!

      Reply

  • Malak
    October 12, 2020

    Which brand of butter you used in this recipe. Thank you

    Reply

  • Romila
    October 9, 2020

    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.

    Reply

    • Natasha's Kitchen
      October 9, 2020

      Hello Romila, thank you so much for sharing your good feedback with us. I hope you love every recipe that you will try!

      Reply

  • Maria Esther Zapata
    October 8, 2020

    Hello, I wonder what I did wrong.
    It did not puff even, the sides puffed a lot and the center stayed very flat. Help

    Reply

    • Natasha
      October 8, 2020

      Hi Maria, did you possibly switch your leavening (baking powder and baking soda?) Also, baking in glass can affect the rise a little.

      Reply

      • Yolanda
        October 31, 2020

        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!!!

        Reply

        • Natasha
          November 2, 2020

          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).

          Reply

  • jill Sparks-Malone
    October 4, 2020

    I can not use coffee, is there anything that I can substitute? They look amazing

    Reply

    • Natashas Kitchen
      October 6, 2020

      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.

      Reply

  • jill Sparks-Malone
    October 4, 2020

    I can not use coffee, is there anything that I can substitute? They look amazing

    Reply

    • Natashas Kitchen
      October 5, 2020

      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.

      Reply

  • Rona Berntsen
    October 3, 2020

    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.

    Reply

    • Natashas Kitchen
      October 3, 2020

      I’m so glad you enjoeyd that Rona! Thank you for sharing that with me!

      Reply

  • Nora
    October 2, 2020

    Hi, can follow the same recipe to make brownie bites in a mini cupcake tin for brownie bites?

    Reply

    • Natashas Kitchen
      October 2, 2020

      Hi Nora, I haven’t tested that to advise, if you experiment I would love to know how you like that!

      Reply

  • Sherri
    October 2, 2020

    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!

    Reply

    • Natashas Kitchen
      October 2, 2020

      Wow! That’s so great! Thank you so much for sharing that wonderful review with me Sherri!

      Reply

  • Cynthia
    September 30, 2020

    I made this today and it was absolutely delicious!! I love all your recipes!

    Reply

    • Natashas Kitchen
      September 30, 2020

      That’s just awesome Cynthia! Thank you for that wonderful review!

      Reply

  • Debbie Johnson
    September 28, 2020

    Haven’t made these but whenever I make brownies, the sides always cook faster and get hard, what am I doing wrong?

    Reply

    • Natashas Kitchen
      September 28, 2020

      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.

      Reply

  • Shirin
    September 27, 2020

    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

    Reply

    • Natasha
      September 28, 2020

      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.

      Reply

      • Alyna
        September 29, 2020

        Hi Natasha, I also baked these brownies today. They tasted delicious but caved in the center. I used baking powder not soda.

        Reply

      • Faiza
        October 6, 2020

        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

        Reply

        • Natasha
          October 6, 2020

          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.

          Reply

  • Madara
    September 27, 2020

    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?

    Reply

    • Natasha's Kitchen
      September 28, 2020

      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.

      Reply

  • Donna
    September 26, 2020

    I made these in egg cups in the instant pot! Excellent

    Reply

    • Natashas Kitchen
      September 26, 2020

      That’s a great idea! Thank you so much for sharing that with us!

      Reply

Add comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.