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April 7, 2020

The Best Cocoa Fudge Brownies

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! This recipe calls for everyday ingredients like butter, oil, eggs, sugar, unsweetened cocoa powder, all purpose flour, and salt. These super fudgy brownies are best served with a cold glass of milk!

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! This recipe calls for everyday ingredients like butter, oil, eggs, sugar, unsweetened cocoa powder, all purpose flour, and salt. These super fudgy brownies are best served with a cold glass of milk!

Fudge Brownies

Recently a reader (Hi, Linda!) emailed me with a request. She asked if I’d consider creating a new brownie recipe that used ALL cocoa powder as its base.

The reason for this request, she explained, is that her husband – who’s a doctor and is working overtime right now – LOVES brownies! And she’s been baking him 3 batches a week to bring to bring to work to share with co-workers. How sweet is that!?

The issue? Most of the brownie recipes she was encountering call for a large quantity of high-quality chocolate. Which is very expensive and hard to find. Especially right now… given everything going on in the world!

I couldn’t have been happier to read this email and I basically ran into my kitchen to accommodate her request!

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! This recipe calls for everyday ingredients like butter, oil, eggs, sugar, unsweetened cocoa powder, all purpose flour, and salt. These super fudgy brownies are best served with a cold glass of milk! I also made a mental note: create more budget friendly recipes that’ll help keep us all baking through these trying times! So from here on out, I’ll be sharing a few basic baking recipes a week, in addition to the regularly programed content!

Do you have any requests? Let me know in the comments below! Or email me!

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! This recipe calls for everyday ingredients like butter, oil, eggs, sugar, unsweetened cocoa powder, all purpose flour, and salt. These super fudgy brownies are best served with a cold glass of milk!

These Cocoa Brownies are:

  • shiny, crispy, and crackly on top
  • rich and fudgy in the middle
  • loaded with gooey chocolate chips
  • made with affordable everyday ingredients
  • completely from scratch
  • sure to become your new favorite brownie recipe
  • always a crowd-pleaser!!!

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! This recipe calls for everyday ingredients like butter, oil, eggs, sugar, unsweetened cocoa powder, all purpose flour, and salt. These super fudgy brownies are best served with a cold glass of milk!

How to Bake Brownies

  1. In a saucepan melt the butter and 1/2 cup of the sugar. Remove from heat and stir in the oil.
  2. In a separate bowl, add eggs and remaining sugar and whisk until well combined.
  3. Slowly – whisking constantly – add the butter mixture to the egg mixture, stirring until combined.
  4. Toss in the cocoa powder, flour, salt, and baking powder, and stir until JUST combined. Don’t over mix here!
  5. Stir in 3/4 cup of chocolate chips! Feel free to use milk chocolate, semi-sweet chocolate, dark chocolate, or a combination!
  6. Bake for 27 to 30 minutes. The bake time here depends on just how fudgy you want your brownies to be! For brownies that are super gooey, pull them at 27 minutes. For more structured brownies, bake for 30 minutes, or until there’s barely any wiggle in the center of the pan.
  7. I suggest you place the brownies on a wire rack and cool completely in the pan before slicing. They usually come to room temperature within a few hours. If you want a warm brownie, you can heat it up for a few seconds in the oven or microwave.

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! This recipe calls for everyday ingredients like butter, oil, eggs, sugar, unsweetened cocoa powder, all purpose flour, and salt. These super fudgy brownies are best served with a cold glass of milk!

This recipe yields about 9 large brownies! But I’ve successfully doubled the recipe by simply multiplying the ingredients by two and baking them in a 9×13-inch baking pan. If you do decide to double the recipe, you’ll want to increase the baking time by about 5 minutes, maybe a little more.

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! This recipe calls for everyday ingredients like butter, oil, eggs, sugar, unsweetened cocoa powder, all purpose flour, and salt. These super fudgy brownies are best served with a cold glass of milk!

More Brownie Recipes:

  • Brown Butter Walnut Brownies
  • Baked Brownies
  • White Chocolate Raspberry Cheesecake Brownies
  • Peanut Butter Cup Brownies
  • Raspberry Truffle Brownies
  • Espresso Chocolate Chunk Brownies

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! This recipe calls for everyday ingredients like butter, oil, eggs, sugar, unsweetened cocoa powder, all purpose flour, and salt. These super fudgy brownies are best served with a cold glass of milk!

If you try this recipe for Cocoa Powder Brownies, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day ♥

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! This recipe calls for everyday ingredients like butter, oil, eggs, sugar, unsweetened cocoa powder, all purpose flour, and salt. These super fudgy brownies are best served with a cold glass of milk!

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! This recipe calls for everyday ingredients like butter, oil, eggs, sugar, unsweetened cocoa powder, all purpose flour, and salt. These super fudgy brownies are best served with a cold glass of milk!

59 votes

Print

The Best Cocoa Fudge Brownies

Prep 10 mins

Cook 28 mins

Inactive 2 hours

Total 2 hours, 38 mins

Author Ashley Manila

Yield 9" Pan

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! Thick, chewy, fudgy, and so easy! 

Ingredients

  • 1 cup (120 grams) flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (43 grams) unsweetened cocoa powder
  • 2 teaspoons espresso powder (optional but enhances the chocolate flavor) 
  • 1 and 1/2 sticks (170 grams) unsalted butter 
  • 3 Tablespoons oil (35 grams) (Canola, Vegetable, or Coconut will work)
  • 1 and 1/2 cups (300 grams) granulated sugar, divided
  • 2 large eggs plus 1 egg yolk
  • 3/4 cup (128 grams) chocolate chips

Instructions

  1. Preheat oven to 350 degrees (F) (175 degreed C). Line an 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
  2. In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed. 
  3. In a medium saucepan, combine the butter, oil, and 1/2 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat. 
  4. In a large mixing bowl, combine the eggs and remaining sugar. Whisk until well combined, about 30 seconds. 
  5. Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined. 
  6. Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop staring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies. 
  7. Scrape the batter into the prepared pan and smooth the top. 
  8. Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked. 
  9. Place pan on a cooling rack and cool completely before slicing. 

Notes

  • For very gooey brownies, you'll want to pull them out closer to 27 minutes. For more structured brownies, let the, bake 30 to 32 minutes. 
  • Over mixing is the number 1 reason brownies come out cakey. 

Courses Dessert

Cuisine American

72K Shares

Filed Under: Bars, Buns and Brownies, Brownies, Chocolate, Christmas, Thanksgiving

Reader Interactions

Comments

  1. Z says

    April 7, 2020 at 6:37 pm

    Could these be baked with oil only?

    Reply
    • bakerbynature says

      April 7, 2020 at 8:06 pm

      Hi Z! I haven’t tried, but I don’t think they would be as flavorful. If you experiment, I would suggest using less oil. Let us know if you try it out 🙂

      Reply
    • Isabella says

      July 25, 2020 at 2:48 pm

      Yes…!!

      Reply
      • Jo says

        January 27, 2021 at 1:11 am

        Thank you for sharing this recipe. Found it on Pinterest, this is the second time making it in two weeks, except this time I marbled them with peanut butter, subbed 1/2 cup of brown sugar instead of white for a touch of depth, and added vanilla extract, because vanilla adds that little lovely note:)

        Before they were amazing, so I bet the ones in the oven now will be divine.

        When they cool (or if you eat them the next day) the chocolate chips set up a bit and give little pockets of creamy chocolate flavor as you chew:)

        Will be my go-to. So easy, so good.

        Reply
    • Mehreen Atif says

      November 10, 2020 at 4:20 am

      Hey I usually use oil only for my brownies and they come out great

      Reply
      • Sharon R says

        January 8, 2021 at 2:03 am

        Thats cool do you have a recipe?

        Reply
  2. Molly says

    April 7, 2020 at 7:42 pm

    JUST saw these brownies on Ashley’s Instagram account and knew I had to make them immediately! They JUST came out of the oven and I couldn’t help but try a little piece before they fully cooled down and oh my goodness – new favorite brownie recipe! They are so rich and flavorful, and the texture is unreal. HIGHLY recommend! xo

    Reply
    • bakerbynature says

      April 7, 2020 at 10:56 pm

      Molly – you just made my day!!! SO HAPPY YOU LOVED THIS RECIPE! All caps because I’m that happy lol. Happy baking and thank you so much for letting me know you enjoyed this one!

      Reply
    • Brittany Sigler says

      April 11, 2020 at 11:01 am

      These are true to their title – absolutely AMAZING brownies and a HUGE hit in my home. While the espresso is optional, I highly recommend adding it! The only difference I encountered was my baking time – these were extremely thick brownies and I ended up baking for an additional 10 minutes in order for them to cook thoroughly. Not sure if that’s due to my error or due to an old oven! Just something to mention. Hands down best recipe – make it TODAY!

      Reply
  3. Hal S. says

    April 7, 2020 at 9:02 pm

    Hi!
    Passover is about to start. Flour, not allowed. There is cake matza “flour”. It’s pretty dry and dry. Did I mention, it’s dry?
    Good.
    How would you modify this recipe? Add more oil or some water, maybe with instant coffee flavoring it?
    How much of either would you guess?
    Thanks, Hal

    Reply
    • bakerbynature says

      April 7, 2020 at 10:55 pm

      Hi Hal! Happy almost Passover! Unfortunately I have not experimented using that variety of flour in baking, so I cannot wisely advise. I would say that if you think it’s drier than all purpose flour, you may want to add an extra Tablespoon of oil! Sorry I can’t be more helpful, but I wouldn’t want to lead you astray with misinformation. If you experiment, I hope you’ll let me know how it goes! Stay well 🙂

      Reply
      • lisya saraswati says

        April 20, 2020 at 8:41 am

        Hai …i’m Lisya …How many used all-purpose flour?

        Reply
    • Amy says

      October 14, 2020 at 12:10 am

      Did you try?
      Or I would google how to substitute matzoh meal flour for flour in a recipe

      Reply
  4. Alexandra says

    April 7, 2020 at 11:05 pm

    Hola, cuántos brownies salen de esta receta, saludos desde Ecuador

    Reply
    • Maria Chang says

      April 25, 2020 at 7:20 am

      Hola! Ella puso arriba que 9 brownies grandes

      Reply
  5. Kath says

    April 8, 2020 at 12:30 am

    Hi!! I can’t wait to try these. Are the chocolate chips necessary for the chocolate flavor or is it more of an add-in, like nuts might be?

    Reply
    • bakerbynature says

      April 8, 2020 at 12:58 pm

      Hi Kath! Nope, you can totally leave them out! They’re an add-in and make the brownies more chocolatey, but they’ll still be divine without them 🙂

      Reply
      • Pam says

        April 19, 2020 at 5:24 pm

        Good. Cuz I don’t have any on hand and I don’t want to go to the store…thanks!

        Reply
  6. Agatha says

    April 8, 2020 at 1:05 am

    Hi! Did you also melt the choco chips? Thanks

    Reply
    • bakerbynature says

      April 8, 2020 at 1:02 pm

      Hi Agatha! Nope, you stir them in at the end, right before baking. Step 5!

      Reply
    • Suzette Scott says

      June 20, 2020 at 11:33 pm

      What is the secret to cutting brownies so they don’t crumble or stick to the knife while cutting? They look delicious!

      Reply
      • Lily says

        July 3, 2020 at 5:41 pm

        Plastic knife

        Reply
      • Violet says

        December 9, 2020 at 3:59 pm

        Wipe the knife between slices.

        Reply
  7. Lynelle says

    April 8, 2020 at 1:29 am

    I was going to try this recipe and make it slightly more suitable for Easter by putting a small caramello egg in each square. If I do that, would I add less sugar?

    Reply
    • bakerbynature says

      April 8, 2020 at 1:01 pm

      Hi Lynelle! What a cute idea! I would suggest pressing the eggs on top of the brownies when they come out of the oven. Otherwise they’ll likely melt into the brownies, and be unnoticeable. I would say if you cut the sugar at all, only by 1/4 cup max. Can’t wait to hear how it turns out! Happy Easter!

      Reply
  8. Laurie says

    April 8, 2020 at 12:16 pm

    Could I substitute gluten free flour for the flour?

    Reply
    • bakerbynature says

      April 8, 2020 at 12:56 pm

      Hi Laurie! I haven’t tried, but I think a 1 for 1 GF sub would work! If you give it a try, please let me know 🙂

      Reply
  9. Lolit says

    April 8, 2020 at 4:08 pm

    It will be the same oven temperature if im using fan force setting?

    Reply
    • bakerbynature says

      April 8, 2020 at 5:28 pm

      Hi Lolit. I have to no experience baking with a fan force setting so I’m not sure. I would suggest doing a little google digging to see what the best adaptions would be!

      Reply
      • Julie says

        May 7, 2020 at 7:53 pm

        Hi there,
        I have made the mistake of forgetting that my oven was on fan and the brownies came out as a super dry very dark looking cake ahah
        I have been very cautious about not over mixing but then forgot about having to lower the temperature with fan… oh man it was a sad moment when I cut out the brownies and realised something was wrong!
        Plus I used GF self rising flour so it could have contributed to the semi disaster.
        I will give it a try again without the fan on and see what happens! Otherwise I would recommend to lower the temperature while using the fan setting probably to about 150 degrees Celsius. Let me know if you have had the same issue!

        Reply
  10. Kat says

    April 8, 2020 at 4:38 pm

    I saw this recipe posted yesterday and went right out to get cocoa and chocolate chips. Made them right away and oh man, this is my new go-to brownie recipe. I used some freshly ground coffee instead of espresso powder. Made them exactly like the recipe and they turned out perfectly. The recipe is easy, too.

    They have the perfect crackle on top, are fudgy and cocoa-y and perfect. I used milk chocolate chips but will probably use semi-sweet or even dark next time. I’m going to add walnuts next time too, yum.

    Already thinking of events I can bring these to.
    Delicious.

    Reply
    • Kat says

      April 8, 2020 at 4:41 pm

      Oh, I should add that I made this into 16 smaller brownies. (but still a good size). They are 200 calories each at this size, in case anyone is wondering 🙂

      Reply
      • bakerbynature says

        April 8, 2020 at 5:29 pm

        Thanks for the tip! xo

        Reply
        • Helly says

          February 16, 2021 at 9:08 am

          Whats the substitute for eggs.

          Reply
          • bakerbynature says

            February 16, 2021 at 3:11 pm

            I don’t have one. I would suggest searching for an egg free brownie recipe for best results 🙂

    • bakerbynature says

      April 8, 2020 at 5:28 pm

      Hi Kat! So happy to hear these were a big hit for you 🙂 I LOVE adding walnuts and dark chocolate chips… highly recommend! Happy baking! xo

      Reply
  11. LuAnn says

    April 8, 2020 at 11:48 pm

    How would this recipe work for a 13×9 baking pan? I would like to make a double batch of these brownies. But i only have 1 pan

    Reply
    • bakerbynature says

      April 9, 2020 at 12:42 pm

      Hi LuAnn! You’ll want to double all of the ingredients and then add a few minutes onto the bake time 🙂

      Reply
      • LuAnn says

        April 30, 2020 at 1:11 am

        Thanks so much. Can’t wait to try. They look so delicious. Thanks for posting

        Reply
        • LuAnn says

          April 30, 2020 at 6:04 pm

          Bingo !!!!!. I doubled the recipe for a 13×9 baking pan. I just took them out of the oven. They smell incredible. Can’t wait to try. Thanks again for sharing this incredible Brownie recipe

          Reply
          • LuAnn says

            April 30, 2020 at 6:08 pm

            Jeez. Blond moment here. I forgot to ask since i didn’t read it anywhere in this post. Can these brownies be frozen? Thanks

      • Reem says

        May 14, 2020 at 7:08 pm

        Hi Ashley 1
        i was curious as to what would happen if i tripled the recipe in one go ? would it affect the consistency & do you recommend it ?
        Thank you !

        Reply
  12. Christina says

    April 9, 2020 at 5:27 pm

    I made this recipe (thanks!) and although they taste delicious, I didn’t achieve that gorgeous, shiny, crackly top! Any suggestions as to how I can achieve that top the next time? Or where I may have gone wrong? I did follow the directions exactly as written. Thank you! 🙂

    Reply
    • bakerbynature says

      April 9, 2020 at 5:45 pm

      Hi Christina! I’m so glad you enjoyed the recipe! But I’d love to help you get that shiny top! The trick is combining the hot butter and sugar mixture, with the sugar and egg mixture. I would suggest making sure the butter/sugar mixture gets really hot and not waiting long before combining it with the sugar and eggs. Basically, steps 2,3,4 should be quickly done back to back. I hope that’s helpful!

      Reply
      • Christina says

        April 9, 2020 at 5:58 pm

        Yes, super helpful! That’s where I went astray; the butter/sugar mix wasn’t hot when I added it to the egg/sugar mixture. I will adjust the next time I make them! Thank you so much + stay well!! 🙂

        Reply
        • bakerbynature says

          April 10, 2020 at 1:50 pm

          Happy to help! And I added a note about that in the recipe – so thank YOU!!! Happy baking 🙂

          Reply
    • Anu says

      February 7, 2021 at 3:48 am

      Anything to replace eggs?

      Reply
  13. Janet says

    April 10, 2020 at 6:34 pm

    What did I do wrong??!?? The texture came out more like a cake than brownies :(. It still tastes delicious though. Please help!!

    Reply
    • bakerbynature says

      April 10, 2020 at 8:02 pm

      Hi Janet. I’m sorry they came out cakey! The number one reason brownies come out cakey is over mixing the batter. Once you’ve added the flour and cocoa, you should mix very gently and only until the dry ingredients are just combined (I like to stop mixing when I can still see the lightest trace of the dry ingredients so I know I haven’t overmixed). The second reason would be adding too much flour and cocoa. To measure, I suggest lightly spooning the flour (or cocoa) into the measuring cup until it’s heaped, then leveling it off with the back of a knife. This ensures you don’t “pack” the flour into the cup. I hope that helps!

      Reply
  14. Danielle says

    April 10, 2020 at 7:38 pm

    I stressed baked last night and for all the right reasons, these fudgy brownies were a hit with my family. As a mom of 4 girls I rarely get the first bite but I took the middle one and it was delish! So good I had one for breakfast ♥️

    -Danielle, stress baker by nature

    Reply
    • bakerbynature says

      April 10, 2020 at 8:05 pm

      So happy these were a hit with you and your family, Danielle! And that you got the middle one (my favorite piece). Happy baking!

      Reply
  15. Heather says

    April 10, 2020 at 7:41 pm

    These brownies will not disappoint; they are quite simple perfection. I had all ingredients on hand, including the espresso powder and a sprinkle of Maldon salt before serving.

    I froze half to prevent us from eating in one sitting so am waiting to find out if they freeze well.

    I backed a few minutes longer than called for. As I don’t think my oven is heating to the correct temp; it’s old. Still resulted in dense fudgy deliciousness.

    Reply
    • bakerbynature says

      April 10, 2020 at 8:04 pm

      Hi Heather! So glad these didn’t disappoint 🙂 And thanks for the tip on increasing the bake time – so helpful for other bakers who may need to make a similar adjustment! xo

      Reply
  16. Claudia Bertrand says

    April 10, 2020 at 11:18 pm

    I made these with things I already had in my pantry! They were so easy to make and by far the best brownies I’ve ever had! Love the coffee and dark chocolate! Excited to try another recipe. I’ve been wanting to forever and I’m so glad I finally did.

    Reply
  17. Helen Bozzo says

    April 11, 2020 at 4:23 am

    Growing up we made homemade fudge with Hershey Cocoa. Can you make this one as well??
    Love the Brownie recipe❤️ Thank you for the budget friendly, easy to find ingredients.

    Reply
  18. Rm_shn says

    April 11, 2020 at 9:44 am

    I will make this recipe again in a heartbeat. I have been looking for the best brownie recipe for months now. After lots of trial and error I came across this one and I can promise you they are the bessstttt. They are soft and cakey and they melt in your mouth. Try the recipe if you haven’t yet!

    Note: due to personal preferences i did swap 1/4c of white sugar for ligh brown sugar, was amazing 🙂

    Reply
    • Lyss says

      May 20, 2020 at 12:43 am

      So I completely forgot to add the oil!! Whoops haha

      Reply
  19. Roshnai says

    April 12, 2020 at 8:12 pm

    I made these the other day and they were fabulous. The texture was perfect. I used instant coffee because that’s what I had in hand, it turned out great

    Reply
  20. V says

    April 14, 2020 at 12:49 am

    made these tonight, great texture (cooked 35 minutes), very rich (used dark chips that’s all I had) so that being said could’ve been a little sweeter:) still good and rich!

    Reply
  21. Seema says

    April 14, 2020 at 4:36 pm

    Hi…Glad I baked these gooey brownies. Got a great texture, very rich n gooey and soft. The kids couldn’t wait for them to cool down. Got over like a swish. One thing I could not achieve was the flaky ness on the top from corner to corner which I see in your pics. How do I get that ?

    Reply
  22. Catriona Biggs says

    April 14, 2020 at 6:27 pm

    Would you be able to give a gram /oz measurement for the flour? I’m so excited to make these but I don’t have US cup measurements as I’m in a different country. I know brownies go rather sideways if there’s too much flour so I would really appreciate it!

    Reply
  23. Meghan says

    April 17, 2020 at 9:34 pm

    Do the chocolate chips melt during baking or so they create chunks? If so, I don’t love chunks in brownies, would melting them before adding to batter be a good option?

    Reply
    • Crystal says

      September 23, 2020 at 4:13 pm

      I used mini chocolate chips and no chunks.

      Reply
  24. Gazal says

    April 19, 2020 at 2:03 pm

    Hi Ashley, I tried this recipe today – it has come out well but nothing like yours. I didn’t get the shiny cracked top. Do you have a video of this recipe or can you post one?
    Thnx. – Gazal

    Reply
  25. Maiken says

    April 19, 2020 at 6:24 pm

    You’ve done it again! Ive made several of your recipes and love them all! I do have a question about how I could make them more chocolatey (I know, I’m hopeless)? I added the chocolate chips (semi-sweet) and used the full amount of cocoa powder. Mine didn’t look as dark as yours. They were delicious and my whole family loved them. I would totally make them again. I just love a slightly darker and more bitter brownie (like the boxed Ghirardelli mix) I’m curious how I could achieve this? A little less flour but more cocoa powder? Thanks Ashley!

    Reply
  26. Audrey says

    April 20, 2020 at 12:38 pm

    Hi I was wondering can i change cocoa powder with milo? And lessen the sugar?? Will it still works? Until what stage should I melt the butter and sugar? Thanks
    Thanks , Audrey

    Reply
  27. Amy says

    April 20, 2020 at 10:59 pm

    These were absolutely delicious! My husband and I could NOT stop thinking about them and dreaming about them. The intense chocolatey, fudgey flavor was amazing, especially when warmed up with a few scoops of vanilla ice cream! Truly decadent! Make sure to use good quality chocolate!

    Reply
  28. T says

    April 21, 2020 at 8:44 pm

    Hi! Can’t wait to make these!!! How long do they store well at room temp for?

    Reply
  29. T says

    April 22, 2020 at 7:58 pm

    Ok I just tried making these and the HOT melted butter basically cooked some of the egg………….so I have nasty white looking pockets of cooked egg in the middle of my brownies, and I used up commodities like flour, sugar, and eggs that aren’t easy to come by these days

    Reply
    • Lyn says

      June 4, 2020 at 6:49 pm

      Hey I would suggest looking up a video of how to temper, you probably added too much of the hot mixture to the eggs you have to drop it in small batches and stir pretty quickly, I followed the recipe and had no problems!!

      Reply
  30. S says

    April 24, 2020 at 12:31 am

    Hoping it make these tomorrow! Can I just ask can I used vanilla extract instead of espresso? As I believe that’s just to add flavour?

    Reply
  31. rpk says

    April 24, 2020 at 8:43 pm

    hey!! the brownie looks incredible!!
    im allergic to eggs- would it be possible for u to suggest how i can replace them? i really want to learn how to make these perfectly gooey on the inside – and crisp on the outside brownies!!
    thanks!!

    Reply
  32. Gaby says

    April 24, 2020 at 9:20 pm

    Hi! Can I follow the same recipe if I have an 8×8 pan?

    Reply
    • Debbie Lynn Jeffery says

      August 23, 2020 at 1:07 am

      That’s all I had and it worked fine just added about 7 minutes to the cooking time

      Reply
  33. Veronica says

    April 26, 2020 at 4:01 am

    Hi! I only have Dutch process cocoa powder. Could this work? If yes, should I change anything else?
    Thank you!

    Reply
    • bakerbynature says

      April 26, 2020 at 1:41 pm

      Yes, you can use that and no other changes need to be made!

      Reply
  34. Carmen says

    April 27, 2020 at 12:49 am

    Made these today but I didn’t get the crackle on top and they weren’t done after 30 minutes. Only got the crackle in the middle but was very gooey, not done consistency. Trying to figure where I went wrong. Followed recipe to a tee. The only thing I can think is maybe I did over mix. I used an 8 X 8 glass pan and I didn’t use parchment paper or aluminum foil. Could this have been the problem? Help. I really love your recipes.

    Reply
    • bakerbynature says

      April 28, 2020 at 1:05 pm

      Hi Carmen. Yes, using a smaller pan means you would need to increase the bake time. Baking times are just estimates, so you should use visual clues to tell when they’re done. The brownies should still be a little gooey in the center when you remove them from the oven, since they will cool in the pan for 2 hours, where they will continue to cool and firm up. Your oven may also run a little low, which would mean you’d need to add extra bake time. Over mixing will definitely cause your brownies to be dry and cakey. The crackle top is achieved by properly combining the hot butter mixture with the sugar and eggs. I suggest you go my Instagram and watch me make these step-by-step, it’s saved to my IG Highlights. https://www.instagram.com/bakerbynature/

      Reply
  35. Lizzy says

    April 27, 2020 at 4:52 am

    Hello, this recipe is for a 9×13 pan??

    Reply
    • bakerbynature says

      April 28, 2020 at 1:00 pm

      Hi Lizzy. No, it’s a 9×9″ pan. You can double the recipe for a 9×13.

      Reply
  36. Danah says

    May 1, 2020 at 1:21 pm

    Hey ashley,
    Can I reduce the amount of butter ?

    Reply
    • bakerbynature says

      May 1, 2020 at 4:40 pm

      Hi Danah! I don’t recommend it.

      Reply
  37. Lilian says

    May 2, 2020 at 10:29 pm

    Hi Ashley! I am dying to try this one out! But I only have a 8×8 pan. Could you advise how can I modify the recipe to accommodate that? Thanks! 🙂

    Reply
  38. Adrienne says

    May 3, 2020 at 8:16 pm

    In one part you leave out the expresso power in step 1. A lot of unnecessary scrolling if you are using a smart phone. I don’t know why mine turned out light brown

    Reply
  39. India says

    May 4, 2020 at 10:10 pm

    These were crazy delicious. 29 minutes. Very gooey…but not TOO gooey. These are my new favorite recipe.

    Reply
  40. Lisa says

    May 7, 2020 at 7:20 pm

    These brownies don’t disappoint.. The first time I made them I melted all the sugar with the butter by mistake and added to egg mixture. They still came out fabulous! We made them again last night and followed the instructions to a t. They came out just as good. They are so most & chewy and live up to the title you gave them. I will never make brownies from a box again! Thank you for sharing this fabulous recipe with us! One note both times I made I used King Arthur gluten free flour. Could never tell they were gluten feee brownies!

    Reply
  41. Scha says

    May 7, 2020 at 9:24 pm

    Hi is it okay if i use unsweetened cocoa powder? Or what kind of cocoa powder will u recommend?

    Reply
  42. Victoria Dollard says

    May 8, 2020 at 1:06 pm

    I made these last night and they came out incredible! Unfortunately I didn’t have any espresso powder, but I did top them with some sea salt flakes. I bake brownies in all different ways and no matter how hard I try I rarely get that shiny hard layer. I definitely did with these! They came out beautiful and flavorful. Thank you

    Reply
  43. Laplace says

    May 8, 2020 at 7:17 pm

    Hello! Thank you so much for this recipe, just wanted to know what’s the difference regarding the taste, between only cocoa powder and a mix of powder and real melted chocolate?

    Reply
  44. Kat says

    May 9, 2020 at 6:23 pm

    I don’t have espresso powder. Any chance instant coffee Crystals work?

    Reply
  45. EJ says

    May 10, 2020 at 4:11 am

    Hi! It’s Mother’s Day tomorrow & was thinking of making this… Can I bake this in an 8×8 square pan? I don’t have 9×9… Any adjustment with baking time & oven temp?

    Reply
  46. Indrani says

    May 12, 2020 at 4:06 pm

    Hi i hv tried the brownies. It tastes yummy. Only thing is it stuck to lining paper.. Hv to cut piece by peices to remove it. Did i underbake? As since it is quite soft even bake for 40 min

    Reply
    • Keerthi says

      May 22, 2020 at 8:14 pm

      I have faced the same problem here, I used the exact cake pan also, can help us in this please!

      Reply
      • bakerbynature says

        May 23, 2020 at 1:38 pm

        Are you lining the pan with parchment paper? It shouldn’t stick at all to that!

        Reply
        • Keerthi says

          May 23, 2020 at 7:45 pm

          Hy yea , I did! But after heating the sugar and butter my mixture is really really hot before I keep them in the oven itself. And atlast while adding the chocolate chips, my chocolates will literally melts. Is this the reason for this ?

          Reply
  47. Kassie says

    May 14, 2020 at 12:39 am

    Delicious recipe! Would surely recommend to anyone who wants to impress your friends with homemade brownies! 🙂

    Reply
  48. Melissa H says

    May 14, 2020 at 10:43 pm

    My son and I made these last night for his class project. These are amazingly good and simple to make. Enjoying one this minute warm with espresso ice cream. Thank you for this recipe!!!

    Reply
  49. T says

    May 22, 2020 at 11:02 am

    I have these in the oven now! Just wanted to say that in the written recipe it says 2 large eggs + egg yolk but on Instagram you had 4 egg yolks in the bowl? (Ie 3 eggs + egg yolk)? I ended up making mine with 3 eggs like in the written recipe but wasn’t sure

    Reply
    • T says

      May 22, 2020 at 3:16 pm

      Ok so just tried these. I have to say this is the first recipe on this blog that I’ve made that I didn’t love. It’s a bit too fudgey and eggy for me, I guess it’s a matter of personal preference or maybe I didn’t cook it for long enough (32 minutes in 9x7in pan, to was smooth and sides coming away from pan)

      Reply
      • T says

        May 24, 2020 at 2:32 pm

        Ok I know I seem deranged commenting so many times about brownies but I thought I’d come back and say after eating these when cold they’re pretty good ! My husband and friends really enjoyed them. I just don’t like them warm turns out 🙂

        Reply
  50. Misbah says

    May 22, 2020 at 6:33 pm

    Hi ! I’m planning on baking these tomorrow but without the chocolate chips as I don’t have any on hand. Most conventional recipes taste too sweet for my palate and I’d like to substitute the white sugar with brown sugar. That won’t have any effect on the texture will it ?

    Reply
    • bakerbynature says

      May 23, 2020 at 1:39 pm

      Hi! Brown sugar will make the brownies more moist, and slightly cakier.

      Reply
  51. Courtney says

    May 25, 2020 at 7:31 pm

    These are the best brownies. Every person I’ve shared them with says the same and I’ve been effectively locked-in with these as my contribution to any potluck.

    Reply
  52. Neha Anand says

    May 26, 2020 at 3:32 am

    Hi. Making it for the first time but little confused. In step 3, do we have to whisk egg and sugar until sugar dissolves or just to combine them?

    Reply
  53. joann says

    May 26, 2020 at 1:14 pm

    hi, if i am using a 13×13 inch pan do i have to double the recipe?

    Reply
  54. Shivani Soshiel says

    May 27, 2020 at 2:29 am

    These are delicious! Made these brownies today. These are so moist and chocolatey. Thank you for your recipes

    Reply
  55. Maisie says

    May 28, 2020 at 6:10 pm

    If I only have sweetened cocoa powder would it be okay if I added less sugar?

    Reply
  56. Sapna says

    May 30, 2020 at 3:34 pm

    I need a recipe for eggless brownies

    Reply
  57. Eva says

    June 1, 2020 at 2:57 am

    Made these today and I got to tell you….Will never make a boxed brownie ever again! The buttery ,chocolaty goodness is amazing! They didn’t last long, so I havecto make again!

    Reply
  58. FIZ says

    June 2, 2020 at 6:43 am

    Hello –
    I posted this question yesterday as well but it seems to be have vanished.

    I just want to clarify the number of eggs needed in this recipe – in the listed recipe above it says use 2 eggs plus 1 egg yolk and in your instagram stories you use 3 eggs plus 1 egg yolk.

    Thanks.

    Reply
    • bakerbynature says

      June 3, 2020 at 2:13 pm

      Hi! The recipe listed above is correct. 2 eggs plus 1 yolk 🙂

      Reply
  59. Laura says

    June 16, 2020 at 9:14 pm

    Mine came out dry although I baked them for 25 minutes only but I’m using an electric oven and I didn’t add the chocolate chips! Could this be the reason? They taste amazing though!
    Please let me know how I can fix it next time 🙂

    Reply
  60. Mo says

    June 22, 2020 at 11:40 am

    Hi, urgently need some advice as am planning to bake thse for my daughter’s birthday party this week…Can I use 3 whole eggs? Apologies, as I remember reading the same question elsewhere on this post, but can’t find it and am panicking now 🙁 pls help!

    Reply
    • bakerbynature says

      June 22, 2020 at 1:11 pm

      This addition will make the brownies more cakey than fudgy.

      Reply
      • M says

        June 26, 2020 at 8:58 am

        Thank you very much, am making them now. Shall share when done 🙂

        Reply
  61. Peggy Ong says

    June 23, 2020 at 8:34 am

    My 2nd bake within 2 weeks. Chocolatey, fudgy, deadly sinful indulgence that’s worth the calories. Made a raspberries sauce topping for my son’s birthday bake yesterday. The tartiness brought it to a different level. A definite keep in my repertoire.

    Reply
  62. Lulu says

    June 27, 2020 at 5:54 am

    These brownies are absolutely incredible!!! Thank you for sharing this recipe!

    Reply
  63. Ritu says

    June 27, 2020 at 9:57 am

    Made twice. One with coffee powder, one without. Both came out really soft and tasty.

    Reply
  64. Pooja Thakkar says

    June 29, 2020 at 7:11 pm

    Whenever I make brownies I never get crankles in top; plz share tips for vegan brownies

    Reply
  65. Namrata says

    July 1, 2020 at 2:41 pm

    Hello. Please let me know how can I make this without eggs? I can replace with greek yogurt? I want this crinkled brownies

    Reply
  66. Karina says

    July 4, 2020 at 4:46 pm

    Is that salt on top of brownie?

    Reply
  67. Kylene says

    July 13, 2020 at 4:05 am

    Hi! Can you share what type/ brand of cocoa powder you use? I’m a home baker that’s trying to up my game and am realizing that maybe a Dutch process powder might be better for something like this (or your decadent chocolate cupcakes!) Thanks for any tips!!!

    Reply
    • bakerbynature says

      July 23, 2020 at 5:32 pm

      Hi! Yes, I love using Dutch-process cocoa powder for these brownies! I highly recommend it.

      Reply
  68. Mitakshi says

    July 14, 2020 at 7:05 pm

    Hi,.plz do share some eggfree brownie recepie or if u can help wit replacement for egg in tis recepie.

    Reply
  69. Aryaa says

    July 22, 2020 at 7:26 pm

    I’ve always used a boxed mix to make brownies, So I was a bit apprehensive about making them from scratch. I’ve recently gotten into baking and thought I’d give these a shot. I definitely won’t be used the boxed mix EVER again – or using another recipe- cause these were amazing! Super chocolate-y, fudgy and a little chewy. Got the crackly top too! The recipe was pretty easy to follow too and was done so quickly. Absolutely loved it

    Reply
  70. Minty says

    July 26, 2020 at 5:09 am

    Thank you so much for this recipe! I made these the other day and they were incredible.

    Reply
  71. Sarina says

    July 31, 2020 at 6:46 pm

    I have a basic question regarding the oven settings.. should we use both the top and bottom rods with fan of oven? What’s the ideal way?

    Reply
  72. Namrata says

    July 31, 2020 at 8:18 pm

    This is the second time Im posting a comment. But I would like to urge or request you to reply my query and take my request into consideration. I wanted to ask you about to skip eggs and add yogurt or condensed milk. Can I do that? We dont consume eggs due to religious norms. And can you please upload a separate recipe for eggless fudgy brownies with crackly top..

    Reply
    • bakerbynature says

      August 1, 2020 at 5:24 pm

      Hi Namrata. Unfortunately, this recipe will not work without eggs. Feel free to experiment with those subs, but I cannot guarantee it will work. At this point, I have not mastered an eggless brownie recipe so I cannot advise.

      Reply
  73. Regina says

    August 1, 2020 at 12:23 am

    Can I use an 8×8 pan for this recipe, instead of a 9×13?

    Reply
  74. Damaris says

    August 2, 2020 at 12:03 am

    Hi,I love your recipe, how much sugar could I reduce?

    Reply
    • kim says

      August 8, 2020 at 1:25 pm

      I reduced to 240g and it worked great for me!

      Reply
  75. Taylor says

    August 2, 2020 at 5:58 pm

    These are so good it’s insane! You really don’t miss the box mic and it’s so much more satisfying to make an ice fudgy brownie from scratch. They’re so goey and chocolatey and easy to make, I’d never need to use a box mix again!

    Reply
  76. Kim says

    August 3, 2020 at 11:27 am

    The BEST brownies i’ve ever made in my entire life! Never had a success until your recipe. And I absolutely loved the cookie bar recipe too! Thank you!!

    Reply
  77. Maya says

    August 3, 2020 at 1:40 pm

    These were unreal. SO GOOD! I made in an 8×8 and baked for 32 min, leaving them perfectly gooey in the middle. Also omitted the coconut oil because I didn’t have any and did not use parchment paper and they came out fine with the pan greased. The espresso gives some depth of flavor too. Thanks for a great recipe!

    Reply
  78. Alyssa says

    August 10, 2020 at 1:21 pm

    Absolutely the best tasting brownies for me!!! Superb! I really like the result… Already made 2 batches of brownies and all tastes wonderful. So fudgy! Best brownie recipe for me. Thank you so much!

    Reply
  79. Namita says

    August 21, 2020 at 1:59 am

    Hi I would like to know the replacement for egg . Iam vegetarian and I dont eat egg. Want to try out this awesome recipe . It looked so amazing . Plz help

    Reply
  80. Jordan G says

    August 22, 2020 at 2:54 am

    I made these yesterday to give to my dad today, and they were INSANELY good! I’ve made other brownie recipes from scratch before, and I didn’t think they were worth the increased effort or price over a good boxed mix, but these were so delicious and definitely beat a boxed mix! I added walnuts and can’t wait to make these again. Thanks for the great recipe!

    Reply
  81. Steph says

    August 26, 2020 at 12:19 am

    I rarely write reviews but just had to for this recipe. These brownies are so darn good! I have tried other homemade brownies but always went back to boxed…could never find that perfect recipe. I have now. Fudgy, gooey, crinkley top, I could go on. Thanks for the great recipe. Can’t wait to make them again!!

    Reply
  82. Fatima says

    September 7, 2020 at 1:14 am

    tried the recipe today and ate all of it
    – i skipped the oil and coffee (didn’t have powdered coffee)
    – added 90% dark choco chips (granulated sugar made it sweet enough)
    – whisked all the sugar with the butter then added the eggs (i’m too lazy to wash more dishes)

    it turned out delicious with a craked top and crispy edges with a chewy center

    Reply
  83. Perez says

    September 17, 2020 at 3:27 pm

    Hello.

    I am diabetic and all I can do is drool and dream about eating your desserts. Do you have a sugarfree brownie recipe that is fudgy and chewy on the inside but have that crisp on top? I hope you’ll post a variety of sugarfree dessert.

    BTW, thank you for sharing yur recipes. It is my joy to to look at them even if I don’t get to it them. =)

    Reply
  84. Pastina57 says

    September 21, 2020 at 3:29 pm

    Wow, just wow!! Made these yesterday and probably the best brownie I’ve ever made. Super rich, which makes it ultra satisfying with one small bite. I doubled the recipe hoping they would be good enough to be able to gift some to my nephew for his 27th birthday!! DONE!! I used all semisweet chips but did add walnuts because personally I think its a sacrilege to make brownies without walnuts, HA!! Anyway thanks for a forever recipe!!
    P.S. I cut and have IQF and vacuum sealed a third of the batch for those brownie emergencies!!!

    Reply
  85. Valerie says

    September 22, 2020 at 4:17 pm

    Hi. How do I adjust the ingredients for 5 inch square pan?

    Reply
  86. Bella says

    September 25, 2020 at 1:17 pm

    Hi! Do you use dutch cocoa or regular? Thanks!

    Reply
  87. Klaira says

    September 28, 2020 at 2:16 pm

    Hey. So I really want to try this recipe but I was wondering if I could use unsweetened chocolate chips and then add more sugar? I want it to be just as sweet but do t have sweetened chocolate chips.

    So if I did do that, how much sugar should I add to the the already existing amount of sugar?

    Reply
  88. Rachel says

    October 10, 2020 at 2:01 pm

    Will this recipe turn out if I don’t sift the dry ingredients? Thanks!

    Reply
  89. Meagan says

    October 10, 2020 at 9:30 pm

    Can you sub coffee grounds for espresso?

    Reply
  90. Maria says

    October 12, 2020 at 2:23 am

    Hi Ashley! I’ve been using a brownie recipe for years but I dont know if my tastebuds have changed or something, but it soon felt like it was lacking somehow. Then I saw your post on instagram, I tried your recipe and it was delicious. Now I have the cravings for your brownies again and to my actual horror, the first ad that played on your site was some gory horror movie? Show? From quibl. You might reconsider which advertisements you pair up with. I respect your right to earn revenue from ads and to enjoy horror movies, but please consider it. It was very jarring to see and hear something that frightening when I just wanted to make your brownies. I’ll be printing this recipe for the meanwhile, but I am a bit put off from your site now.

    I really want to emphasize that I love your brownies though! I cant wait to see what new recipe you post on instagram!

    Reply
  91. Yareli says

    October 17, 2020 at 1:17 am

    Hi There. I’m so excited to try this recipe, for the longest I have looked for the perfect Brownie recipe. Reading all your reviews and comments, I think there’s will be a winner. However, my only question is what cocoa powder do you use for your recipe? I feel like that’s where I always fail when it comes to anything chocolate. I have always had grainy nesquick-y flavored treats and trust me… not delicious at all.

    Thank you

    Yareli

    Reply
  92. Tina K says

    October 25, 2020 at 11:04 am

    Greetings from India! The last and only time I had a brownie was 10 years ago in Malaysia. It was too dry and had walnuts in it. I did not like it much and to this day wondered why everyone loves brownies so much. I had some cocoa powder which was about to expire and wanted to give this recipe a try. I was glad that I found a brownie recipe that did not require expensive chocolate bars.Boy,was I glad I made them. They were so fudgy and chocolaty, everyone in my family just loved them ! For the oil I added coconut oil – I feel it works best in chocolate cakes- we use plenty of coconut oil in our cooking and so it was not hard to find. I also happened to have a 9×9 inch pan and so nothing could stop me from baking these brownies. I kept the chocolate chips in fridge and took them out only until the last minute so that they would not lose shape after baking. It was fun to bight into them. Thank you soooo much for this recipe! I will make them again !

    Reply
  93. Martha Kay says

    November 6, 2020 at 11:45 pm

    This is now my FAVORITE brownie recipe! I am a huge brownie snob and I might have made them twice this month already! The hubs and I ate them FAST! He wants me to try adding caramel…I have never made caramel brownies before. Have you done that with this recipe?! How do I go about it?!

    Reply
  94. Miranda says

    November 7, 2020 at 12:40 am

    Delicious brownies, despite my error.. in my attempt to make these dairy free I used vegan (plant based) margarine. Since butter is heavier than margarine, and I was measuring by weight and not volume, I ended up with very oily brownies!
    I had to take the whole batch off of the parchment and let the oil soak up with some paper towels.
    We will just have to see how much oil can be pulled off, and eat small brownies to not be put off by the oily-ness of them.
    At least I know for next time!

    Reply
  95. Aisha says

    November 9, 2020 at 2:09 am

    This is hands down the best brownie recipe. I have tried so many recipes and this is the best, super fudgy and decadent.

    Reply
  96. Kathy Bosma says

    November 15, 2020 at 11:32 pm

    Just made these brownies and added pecans. Oh my!!! They are delicious!!!

    Reply
  97. Cindy says

    November 16, 2020 at 2:18 am

    Hi can i use dutchprocess cocoa powder instead? Thanks

    Reply
    • bakerbynature says

      November 22, 2020 at 3:08 pm

      Yes!

      Reply
  98. Sabana says

    November 22, 2020 at 6:57 am

    Have made it twice in this month. This one has become a family favorite. Thanks for a great recipe.

    Reply
    • bakerbynature says

      November 22, 2020 at 2:48 pm

      So happy to hear that! Happy baking!

      Reply
  99. Lily says

    December 2, 2020 at 3:50 pm

    Delicious brownies! And of all the recipes I’ve tried, this is the first one where I get the crackly top Thank you for the recipe!

    Reply
  100. angela says

    December 9, 2020 at 9:38 am

    Can I combine this recipe with your salted caramel sauce? If yes, do I need to cut the sugar in this brownies???

    Reply
  101. Frances says

    December 12, 2020 at 3:40 am

    You never mentioned the temperature for the oven….?

    Reply
  102. Monique says

    December 17, 2020 at 2:01 am

    Loved this recipe, the extra bowls are well worth it! I used just 2 eggs (no additional yolk) because I never remember to use extra egg whites once separated, and the recipe still came out great. Echoing others, I’m so glad this recipe calls for only cocoa powder!

    Reply
  103. Mudiwa says

    December 17, 2020 at 10:56 pm

    I think it’s too oily.
    Mine has been in the oven for over 30 minutes and it’s not solidifying.
    What can be done?

    Reply
  104. Alicia says

    December 20, 2020 at 2:34 am

    Oh. My. God. These are the best brownies I have ever had and they impressed my husband so these recipe is a winner. Keeping this forever, thank you for sharing!

    Reply
  105. Aparna says

    December 23, 2020 at 7:34 pm

    Have made these brownies soooo many times now…. my favorite lockdown recipe. Absolutely delicious, super gooey , crackly tops yum!!! I reduced the sugar slightly but it works perfectlyThank you for a brilliant recipe.

    Reply
  106. Cindy says

    January 1, 2021 at 10:48 pm

    I’m always looking for an amazing homemade brownie recipe and have yet to find one…until now that is! These are simply the best brownies ever! They are chewy, fudgy and just plain delicious. They are everything a brownie should be and more. These will be my go to brownie recipe from now on…Finally!

    Reply
  107. Kelly Paciotta says

    January 20, 2021 at 2:51 pm

    Hi. My daughter hates brownies but her boyfriend loves them so I made your recipe for him. She tried them and LOVED them. I think I have made the 6 times now and every time..perfection. I was just wondering what the reason is for adding the 1/2 c sugar with the butter. Mine hasn’t dissolved so it’s just a think sugar paste after I pour the butter into the eggs. Am I supposed to let it dissolve? I want to try just adding all the sugar with the eggs but don’t want to ruin my perfect streak.

    Reply
  108. Rachael says

    January 21, 2021 at 9:27 pm

    These are by FAR the BEST brownies ever!!!!!

    Reply
    • bakerbynature says

      January 22, 2021 at 1:24 pm

      Hearing that makes my day!

      Reply
  109. Courtney says

    January 30, 2021 at 11:00 pm

    Can these be made in cupcake form?

    Reply
  110. Maria says

    January 31, 2021 at 4:37 pm

    -I found this recipe years ago. I have not bought boxed brownie mix in years! I have also tried a few other recipes and have stopped. They always disappoint. I do believe the title is correct. These are the BEST and it is the only brownie recipe I have. The version I have uses 3 large eggs plus one yolk. This one uses 2 large eggs plus one yolk. I look forward to trying this update! I use only 1 tsp espresso powder but I also add 1 tsp cinnamon and top off with semi sweet mini chocolate chips then bake. OMG Yummy!

    Reply
  111. Carrie Fleming says

    February 3, 2021 at 4:50 pm

    These were absolutely amazing however they were a bitch too gooey for my family’s liking. How would you suggest drying them up just a little bit? Would that result from just cooking them a bit longer or do I need to adjust the ingredients?

    Reply
    • bakerbynature says

      February 4, 2021 at 12:51 am

      Hi Carrie! I would recommend baking them an extra few minutes. And be sure to cool for the full 2 hours. If that doesn’t work, you could add an extra Tablespoon of flour.

      Reply
  112. kavya says

    February 8, 2021 at 12:08 pm

    how can we replace eggs?

    Reply
  113. Velle San says

    February 14, 2021 at 1:41 am

    Hi Ashley,

    Tried this recipe yesterday. It’s yummy but how to get the shiny top texture? Mine is pretty dull on top. One more question, is the canola oil supposed to be melt together with butter or to add afterward? And what is the large egg size weight usually?
    I wanted to try for a second time again. Btw thanks for the recipe. It’s easy to do.

    Reply
  114. Melissa says

    February 14, 2021 at 3:28 am

    I was looking for a brownie recipe to make for Valentine’s Day for my family and yours looked delicious. I had all the ingredients on hand so I made them tonight. I could not wait for them to cool all the way before I tried a corner and WOW! They are SO delicious! The perfect amount of fudge and chocolatey! These brownies are a must bake! Thank you for a fabulous brownie recipe!

    Reply
  115. Aruni Jayawardane says

    February 15, 2021 at 3:57 am

    Hi there, all the way from Sri Lanka. I was looking for a brownie recipe never having made them. Something simple and quick and I finally found yours. I made mine in the airfryer and it turned out so well…I’m using it for my little home deli that my husband and I started up in Sri Lanka. Your brownies are a definite hit. Gooey, fudgy, chocolatey…what else would you have to say about a brownie. We’re on instagram @comfortfoodlkz and Comfort Food by Hungrytravellerslk on Facebook. Thanks so much for sharing your recipe. Bless you for sharing the love. Stay bless dear and Happy Valentines (for yesterday).

    Reply
  116. Angela says

    February 15, 2021 at 2:46 pm

    Hello! This looks delicious! Would very much like to try this recipe. Is the taste will still be okay if I swirl it with additional peanut butter on top?

    Reply
  117. Denise Baker says

    February 18, 2021 at 3:34 pm

    I have shared and raved about this recipe for a week after making these brownies. They truly are the best I’ve ever had, even from a restaurant! THANK YOU from the chocolate loving house!!

    Reply
  118. Sophia says

    February 21, 2021 at 4:39 am

    This brownie recipe is the ONLY one I will use ever! So easy and so good wowwwwwww I add some toasted pecans on top and sprinkle some homemade coffee salt and it’s AMAZING~ thank you thank you thank you

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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