If you’re looking for the BEST Fudgy Chocolate Brownies Ever, then you’ve come to the right place! 🙂 This tried and true recipe uses cocoa powder (instead of melted chocolate) to make double fudge cocoa brownies that are slightly chewy and fudgy at the edges of the pan, while the middle pieces are super fudgy.
Fudgy chocolate brownies made with cocoa powder – fudgy and bittersweet!
I’ve been waiting to share this recipe with you guys for a while now. I really wanted to perfect this recipe for the BEST fudgy chocolate brownies ever, and I finally got around to sharing it. 🙂
These fudgy cocoa brownies have just the right amount of sweetness with deep, bittersweet chocolate flavor. I’ve also included plenty of tips in this post to help you make the BEST fudgy chocolate brownies!
These fudgy chocolate brownies are a hit no matter who or what occasion I bake them for. But it did take me a few tries to get it right. I usually make brownies with melted chocolate (which is great, obviously), but I wanted brownies that were even fudgier with MORE chocolate (which is never a bad thing in my book).
So I started experimenting with cocoa brownies. And after numerous attempts, I’ve perfected the recipe for these addictive fudgy chocolate brownies (or as I’d like to call them Double Fudge Cocoa Brownies).
These fudgy chocolate brownies (cocoa brownies) have been tested over and over again, so I can confidently say that this recipe is foolproof! 🙂 And they don’t mess around in terms of flavor either. They are double chocolate cocoa brownies (or double fudge cocoa brownies), with deep chocolate flavor.
- 30 minutes for extra gooey, fudgy pieces in the middle, and perfectly fudgy pieces at the edges of the baking pan.
- 35 minutes for perfectly fudgy pieces in the middle, and chewy-fudgy edges.
- 40 minutes for chewy-fudgy pieces in the middle, and chewy edges.
Ingredients needed to make cocoa brownies
It helps to understand what each ingredient contributes to your chocolate brownie recipe, so that you can learn how to make the perfect fudgy chocolate brownie with cocoa powder!
Why does this chocolate brownie recipe use cocoa powder instead of melted chocolate?
The melted chocolate adds the fudginess to chocolate brownies. Or more specifically, it’s the cocoa butter and sugar in the chocolate that make chocolate brownies fudgy. However, since cocoa butter remains a solid at room temperature, the chocolate brownies tend to be a bit firm as well.
So instead of melted chocolate, these fudgy brownies are made with cocoa powder. The cocoa powder also adds a deeper chocolate flavor to these brownies. Another advantage of making cocoa brownies is that here you remove all the cocoa butter and replace it with regular butter instead.
And since regular butter is soft at room temp., this makes the brownies extra fudgy. It’s important to use melted butter for this recipe. Unmelted butter will make the brownies more cake-like than fudgy.
But by removing melted chocolate, you’re also removing a certain amount of sweetness (sugar) as well. So you must add extra sugar to compensate for that in this fudgy chocolate brownie recipe.
What does the sugar do in a cocoa brownie recipe? And which sugar is better? White sugar or brown sugar?
- The obvious purpose is to add sweetness. Cocoa powder is bitter, and the extra sugar will provide balance and make the chocolate brownie sweeter (instead of bitter, which obviously isn’t as desirable).
- Sugar makes the brownies “softer”. This is because sugar acts as a tenderizer for baked recipes. For example, with regular vanilla cakes, recipes with extra sugar tend to have a softer crumb. For this brownie recipe though, we are not really worried about getting “softer” brownies, as it doesn’t really provide an advantage as such. What we want is a fudgy chocolate brownie.
- White sugar makes the chocolate brownies chewier. Since white sugar is “dry” (with no molasses) it melts to create a chewier brownie.
- Brown sugar makes the brownies fudgy. The molasses in brown sugar melts to create a “wetter” batter that becomes fudgier when baked.
So with all this in mind, I decided that it was important to include both kinds of sugar in this fudgy cocoa brownie recipe. You can use ALL white sugar if you do want a chewier brownie, and use ALL brown sugar for a fudgier chocolate brownie recipe. However, be mindful of the baking times when you make those adjustments, as you could end up with slightly different results then.
Role of eggs in the brownies
Eggs play a big role in chocolate brownies as well. A brownie isn’t really a brownie without a shiny, nice, crackly top, amiright? Eggs + sugar is how you achieve that deliciously crackly brownie surface!
How to get the glossy, crackly brownie surface
The eggs and sugar are beaten together until you have a pale, thick mix. This stage is crucial to create that beautiful brownie crust. The eggs beating vigorously with the sugar incorporates air which creates an almost meringue-like mix. And THAT is what creates that crackly brownie crust we all love!
This also brings us to another reason why eggs are important in this fudgy chocolate brownie recipe. Egg whites help create the meringue-like crust, while the yolks help make the chocolate brownies fudgy.
Since I wanted extra fudgy brownies, I used 3 whole eggs plus 1 egg yolk. When I make these cocoa brownies using ONLY whole eggs, the edges of the brownies become more cake-like than fudgy. And if I removed 2 whole eggs and used 2 extra egg yolks, the brownies were fudgy, but the batter was too dry. So 3 whole eggs plus 1 egg yolk is the sweet spot.
To make these cocoa brownies EXTRA fudgy, I added chopped dark chocolate to the batter as well! 🙂 You can substitute this (or add in addition to it) with chopped nuts, or other types of chocolate like white chocolate or milk chocolate, or even fruits like raspberries and strawberries, or even crushed Oreos!
How to make fudgy cocoa brownies
First step is to melt the butter. You can use your microwave for this (with a heatproof bowl), or even your stove top. Just remember to keep an eye on the butter.
Add the sugar (brown + white sugar) next along with the salt. The heat from the butter will melt the sugar and salt. It’s important to mix these ingredients well to form a smooth mix. This also helps to cool down the butter mixture.
The next step is to add the eggs and flavoring. This step is important because you want the brownie batter to transform into a pale, frothy, meringue-y batter! Use a hand mixer and mix on medium speed for at least 2 minutes, or until you see the batter thicken and become pale in color.
Sift and add the flour and cocoa powder (dry ingredients) next. You can do this separately and fold it into the brownie batter in two steps (this ight be easier for beginners, to prevent overmixing). OR you can sift the dry ingredients DIRECTLY into the brownie batter and then fold it in afterwards.
Remember to NOT OVERMIX!
Have the chopped chocolate or nuts ready to go. These are added during the folding process, while the dry ingredients are about 2/3 of the way incorporated. The reason I don’t incorporate the flour mix first before adding the chocolate is to prevent overmixing of the batter.
Scrape the batter into the prepared pan. If you feel generous, you can add a few chunks of chocolate on top too! These will bake into gooey melty chocolate pools once baked 🙂
Preheat oven to 350°F / 180°C. Bake the brownies according to your liking (see the times above, or in the recipe card). Less for a fudgy chocolate brownie, and longer for brownie with a chewier texture. Once they are done, resist all urges to cut into them immediately! Allow them to cool completely, because these taste MUCH better once they have rested. If you ABSOLUTELY MUST expedite this process, let them cool in the fridge (uncovered).
Not only are the flavors better when these have cooled down, but they will be easier to cut too! Remember, the brownies are pretty fudgy…
Since these cocoa brownies are decadent, they don’t need any frosting. But you could drizzle them with extra chocolate sauce. They taste GREAT on their own, BUT I could NEVER turn down a slightly warmed up brownie with a scoop of creamy luscious ice cream either!
More tips on how to make these perfect fudgy cocoa brownies
- Use melted, very warm butter. The butter melts both types of sugar during mixing which helps create that fudgy and chewy texture, and the meringue-like, crackly surface.
- Use unsalted butter so you can control the amount of salt you add to the recipe. If you use salted butter, you will need to adjust the amount of salt in the recipe.
- Use both types of sugar for best results. That way you get the best of both worlds – chewy and fudgy brownies!
- Mix the butter, sugar and eggs together for at least 2 minutes. So that you have a pale, thick mix.
- NEVER over-mix the flour and cocoa powder. You want to avoid using a hand-held mixer to fold in the dry ingredients. Whether you use a hand-held beater or spatula, you should mix the flour and cocoa powder ONLY until they are just mixed through. This way you avoid the gluten from developing, and end up with a deliciously fudgy brownie. Over-mixed brownie batter on the other hand, results in cakey brownies.
- Make sure to cut with a clean warm knife, for every cut, to get those nice clean edges. Dip the knife in warm water and wipe clean in between each cut to get the cleanest cuts.
Frequently asked questions about these brownies
Since I want to keep these chocolate brownies fudgy and dense, I don’t use any leaveners. This could cause the brownies to rise and give them a cake like texture.
I don’t recommend it. I use AP flour that has no chemical leaveners, and self raising flour does. You could end up with a more cake like brownie.
Absolutely!! You can use a combination of chocolate and nuts, or just nuts too. Keep the total amount of additions to 8 oz / 226 g if possible.
You can! The brownies will take less time to bake because they will be less thick. So keep an eye on them as they bake. This can vary from 20 to 25 minutes for fudgy brownies and 30 to 35 minutes for chewy brownies.
You can use either for this recipe. I use a dutch processed cocoa (usually Callebaut), but you can use either one of these. You can even use cacao powder too.
I like to use anything between semi sweet chocolate to bittersweet chocolate (50% chocolate – 70% chocolate). But you can use milk chocolate or white chocolate too.
While I prefer buying blocks or using couverture chocolate, you can use store bought chocolate chips too. These are more likely to be compound chocolate that doesn’t melt as much during the baking process.
At room temperature, they will last 3 – 5 days.
In the fridge, they should last about 2 weeks. Let them come to room temperature before you eat (or warm it gently). This prevents the brownies and chocolate chunks from being too hard.
In the freezer, they should should last at least one month. Allow them to defrost at room temperature before eating them though!
These fudgy chocolate brownies are so decadent and rich in flavor with perfectly sweet, deep, bittersweet chocolate flavor. And they also keep really well in the fridge (in an air-tight container). It’s a great recipe for beginners too!
So you can make batches of brownies and store in the fridge for a special occasion or whenever you fancy some fudgy, chocolatey deliciousness in your life! 🙂 Remember to let them come to room temperature a little before eating them. These will be PERFECT for Valentine’s day as well. Who wouldn’t want the best chocolate brownie recipe as a present?
Other recipes you may like,
Strawberry Chocolate Brownie Trifle
The Best Classic Chocolate Cake
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
8 x 8 square cake pan – You can change the pan size, but this will effect the thickness of the brownies and the cooking time. An 8 x 8 cake pan give the perfect consistency to my brownies, with perfect gooeyness in the middle, and no dryness in the edge pieces.
Hand Mixer – makes the process of mixing the ingredients so easy.
Mixing Bowls – I love these microwaveable ones so that they are versatile.
Spatula – to mix, and scrape out the batter.
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The Best Fudgy Chocolate Brownies
Ingredients:
- 8 oz butter 2 sticks of butter
- 6 oz brown sugar packed 3/4 cup + 2 tbsp
- 6 oz white sugar 3/4 cup + 2 tbsp
- ¼ tsp salt
- 1 tsp vanilla
- 1 tsp coffee extract optional
- 3 eggs
- 1 yolk
- 8 oz dark chocolate cut into chunks
- 3 oz cocoa powder I use Dutch cocoa powder (callebaut) 3/4 cup sifted
- 3 oz AP flour approximately 2/3 cup
Instructions:
- Preheat oven to 350°F. Line an 8 x 8 inch square pan with parchment paper. To make it easier to remove the brownies later, have an overhang of parchment paper over the edges of the baking pan. Set aside when done.
- Place the butter in a heat-proof bowl and microwave to completely melt the butter.
- Add the brown sugar, white sugar and salt while the butter is still warm. Mix to combine the butter and sugars together until you have a smooth paste.
- Add the vanilla, coffee extract (if using), eggs and egg yolks to the butter-sugar mix. Whisk in the eggs until they have been incorporated into the butter sugar mix. Using a hand mixer, whisk the butter-sugar-egg mix on medium speed, until the batter becomes pale in color (about 2 minutes).
- In a separate bowl, sift the flour and cocoa powder together.
- Add the flour-cocoa mix into the wet ingredients (in two batches if that’s easier) and mix it in until just combined. DO NOT OVER-MIX. Add about ⅔ of the chopped chocolate halfway through the mixing in of the flour. The goal is to make sure the batter is not over-mixed when the flour is being incorporated.
- Scrape the batter into the prepared pan. Spread the batter evenly. Sprinkle the rest of the chocolate on top.
- Bake for 30 – 40 minutes (30 minutes = extra fudgy, 35 minutes = perfectly fudgy for my liking, 40 minutes = less fudgy).
- Remove from the oven and let it cool down to room temperature. Remove the brownies from the pan and let them chill in the fridge for a couple of hours (chilled brownies are easier to cut).
- Cut the brownies into 16 pieces. Use a warm knife to cut, making sure to clean the blade after each cut for clean, neat edges.
Tips & Tricks
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Dilkie says
Can I skip the chocolate chunks in this recipe?
Dini says
Hi Dilkie,
I would personally recommend the chocolate chunks because they contribute to the fudginess. But you can try them without, if you like.
Dilkie says
Hi Dini, thank you for responding. If I want to keep a brownie classic by skipping the chunks will it taste like a good classic brownie?
Dini says
Hi Dilkie
The recipe I shared here is my favorite version of a classic brownie. You can skip the chunks if you want, but they will be a little less fudgy. Whether it will still be a classic brownie? Yes… but less fudgy than I would like, so I personally prefer it with the chocolate chunks. 🙂
Kathrine Harmer says
This recipe was nice, the flavor is on point but it took 1.5 hours of cooking in a 9×9 pan and the center was still raw while the shell was extremely firm . I ended up cutting out the edges and removing the shell before throwing the middle away. I double and triple checked to make sure I was using the right size of pan because I couldn’t believe how uncooked it was! I bake a lot so I think part of the issue was altitude, but I think the time might be off by a bit. I love gooey brownies but this batch turned out poorly.
Dini says
Hi Kathrine
You might find that your brownie might be dry after it cools down, if it was baked for that long.
The recipe is meant to produce fudgy brownies that seem underdone when baked. The gooey center is what makes it fudgy.
Once the brownie cools down and “sets” it reaches the right fudgy consistency. I usually make this in an 8 x 8 inch metal pan, and have never had to change the cook time to get the fudgy inside pictured in the photos (I’ve made this A LOT). If you use a glass pan, this can interfere with the baking time and consistency though, and yes the altitude could be part of the problem too, but I am not very well versed in how to adapt recipes to high altitude baking.
I hope that helps
Kathrine Harmer says
After some troubleshooting I noticed that the new 8×8 pyrex pans are definitely not 8×8 (they might be only 6×6 at the base but taper to 8×8) It looks like the issue was the volume/surface area ratio. I will be trying this again. It makes more sense why the center was as liquid as a lava cake after all that time but the sides were well done!
I’ll be making this one again since it has such a great flavor and I’m sure it will work out in a pan that’s not lying.
Lita says
Hi! I’m interested to try this recipe. For the dark chocolate chunks, is it better to use chocolate couverture or dark cooking compound (DCC)? Thank you!
Dini says
Hi Lita
You can use either.
I prefer to use couverture, because I like the taste of couverture chocolate better. But I have had to make it with compound chocolate chips/chunks, and it was still good.
Vivian says
I truly love this rich chocolatey goodness! What an amazing recipe to share. I have a couple of questions.
1. You mentioned that to get the crackly shiny top we need to whisk the melted butter, eggs and sugar until frothy, thick and pale. Will this whisking part makes the brownies go cakey? I was afraid that it will turn out cakey, so I didn’t actually whisk them until frothy, thick and pale. As a result, I didn’t achieve the shiny crackly top surface.
2. I’m wondering instead of mixing in chopped chocolate, can I melt the chocolate instead? Can I use the like same amount of chocolate and melt it together with the butter?
Thanks Dini!
Aliza Hussain says
Truly the best brownie recipe I’ve ever tried. If you love fudgy, rich and decadent brownies, this ones for you.
Dini says
Thank you Aliza! I’m so glad you enjoyed the brownies! 🙂
Courtney Lovell says
Mine looked lighter and really high on the sides.. in my 8×8 pan. Any tips for next time?
Dini says
Hi Courtney
I don’t understand what you mean by the brownies being very high on the sides?
There’s no leavening agents to make the brownies rise too high (only the incorporated air, which doesn’t rise much).
The color of the brownies depend entirely on the cocoa powder that you use. I use dutch cocoa powder (callebaut) which has a dark color, which gives my brownies a dark color too. The lighter the cocoa powder, the lighter the brownies.
Zoe says
Best recipe ever! I give them to my boyfriend whenever I can and he’ll eat the whole tray in a day. One time I brought them to school for a project and people started throwing money at me to get more of them because they were so good. These brownies taste like happiness and hugs. They’re also great if you undercook them a bit and then warm them up with ice cream later on. Yum!
Zoe says
Also though, recently when I’ve been making them the batter seems a lot thinner and sometimes even seems grainy. Do you have any idea what mistake I’m making (I know it’s not the recipe because the recipe is perfect)
Dini says
Hi Zoe!
I’m so glad that you and your boyfriend love this recipe! 🙂 And I love the tip on warming them and serving with ice cream! I love eating brownies with some delicious vanilla ice cream 🙂
As for the graininess; it could be that the sugar didn’t dissolve in the batter, OR if you’re using a different cocoa powder. Some cocoa powder can also cause it to be a little powdery/grainy. And to increase the volume of the batter, make sure to whisk the butter, sugar and egg mixture more to create more air in the batter. Since brownies depend on air as the leavening agent.
I hope that helps!
SianT says
This is perfect. I love sticky fudgey stodgy Brownie and I over cooked my first attempt because it was still liquidy in the middle.. But I’ve learned to let the liquid become my favourite Brownie after its cooled properly. Sook happy I found this recipe.
Charley says
I have used this recipe 100s of times but recently the brownies have changed but I have not changed any ingredients etc, the top is no longer shiny – I have tried to change many different things to get them back to the nice shiny crackle top but I cannot seem to do it. Do you have any advice as to why this could be happening?
Meha Nahata says
Thanks for this amazing recipe. I had a question- do we need to turn on both the top and bottom rods of the oven for baking these brownies? Also, for preheating, do we turn on both rods or only bottom?
Dini says
Hi Meha
For my oven, both the top and bottom elements turn on automatically for the oven setting. However conventional ovens regulate the heat by alternating the bottom and top elements to ensure even baking automatically. If you have this option, use this to bake the brownies.
Eshal Hassan says
Yum… By far the best recipe I used
Tiffany Harz says
I agree, you nailed it and I have baked many batches of brownies! Really impressed and exactly what I was shooting for: a super chocolate treat! Your instructions are great also!
Nyla says
Exactly the brownie I was looking for
Nat says
I have been trying different recipes all over the internet and this one is by far the best, perfectly fudgy and extremely tasty. I tweaked it to make the sugar 1/2 cup brown sugar and 1/2 cup granulated sugar for those of you who like it less sweet.
Helen says
This perfectly hit the spot! Delicious, not too sweet or too bitter, and really easy to make.
I would say it makes many more than 16 generous portions though, maybe 20 would be better, and for snacks I cut it down to 36 which was plenty. Having said that, most people went back for a second helping as they were so good, so maybe 16 isn’t so far off!
Lakshmi says
I baked this 2 days back and its was AMAZING . Thanks for lot for sharing this. Followed it exactly and it was YUM❤️❤️
Akalya says
Hi,
I would love to try this after seeing so many reviews.. Will this works with any cup being used ?
Dini says
Hi Akalya
Could you clarify what you mean by “any cup being used”?
If it’s the cup measurements, then I use US cups for measurements. I also spoon and level the ingredients to get accurate results. If it’s measured the wrong way the resulting brownies can be too dry or too wet.
I hope that helps
Lucy says
This really is the best brownie recipe that I’ve ever found – I always find they come out too dry and unsuccessful, but I’ve made this numerous times over the last 2 years and just love them. Especially after they’ve been chilled in the fridge a bit to get extra fudgy. I’ve even taken them in to work, and to university and had so many people ask me for the recipe.
I make mine with about 150g of milk chocolate and 100g white choc for the chunks (which I just chop up) – perfect as then there is a little bit of chocolate left to snack on
Lucy says
I should clarify – I always find OTHER recipes come out too dry. These are perfect
Dini says
I’m so glad you’ve had great results with this recipe Lucy! 🙂 Thank you so much for letting me know!
Lexi D'andra says
I recently got into baking at home and wanted to try something fun and tasty. While searching for recipes I stumbled across this one. After trying it out I was so pleased with my results. It tastes wonderful and is super simple to make. Deffinetly recommend this. Will for sure try this again
Daniel Hallett says
amazing recipe..by far the best brownies I have tasted! I did find that they take a little longer to bake though, even when you want a gooey centre.
Griffin says
Hi Dini Can i use a 9×13 pan instead? If so, how much time do you think it’ll need?
Dini says
Hi Griffin
I personally don’t recommend it. I usually make it in two batches in two 8 inch square pans, or two 9 inch square pans.
You could double the recipe and bake it in a 9 x 13 pan, but the cooking time will have to increase. Since the pan is a large surface area, the edges will cook much faster than the middle. This can leave you with either underdone, runny brownies in the center, with perfect edges – OR perfectly fudgy center brownies, with dry edges.
I have had some readers who have said they didn’t mind this, but I personally didn’t.
I hope that helps.
Susanna says
Do you bake these brownies on the middle or lower second shelf in the oven?
Thanks,
Susanna
Dini says
Hi Susanna
All my recipes are baked in the middle of the oven unless stated otherwise. This ensures the brownies will bake evenly from all sides. If your oven runs hotter at the bottom or top, you can adjust it accordingly.
Susanna C says
Thanks for the info Dini! I baked these yesterday and they are really the best fudgy brownies I’ve ever made. Thanks very much for sharing this awesome recipe.
Dini says
I’m so glad you liked the recipe Susanna! 🙂 Thanks so much for letting me know!
Susanna C says
Can you advise whether to bake on middle or second lower rack? Thanks, Susanna
Alice K. says
I love this recipe. My friends rave about these brownies and ask me to make more.
Judy says
I cane across your site and went wandering. Came across this recipe. Can’t wait to try. I will have to make with just white sugar, as I cannot eat brown any longer for some reason. Anyway. that will change the recipe, I know. I will add 2 oz melted unsweetened chocolate to it in addition to the cocoa. I agree with the egg usage. I aha done so with other brownie recipes. I used to follow Joy of cooking recipe, but have since lost that treasured cookbook in a recent move. So now I have to hunt for treasured recipes. I am looking forward to trying this. It will not be exactly your recipe because of the changes, But I know enough about baking to know that this will be a good jumping off recipe. Also, for those who want to know, one can use either type of cocoa powder–natural or ducted (alkali) because the leavening is eggs and not baking powder or soda. I like Hershey’s Special dark cocoa powder for baking. But each chocolate type has its’ own flavor profile. Thanks again…I will definitely bookmark this into my favorites food blogs Well done.
Emilia says
Hi Dini! I was wondering if I can replace the cocoa powder with melted chocolate.
Dini says
Hi Emilia
I haven’t done that with this recipe, so I can’t be sure if it will give the same results.
There would have to be changes in the amount of butter and sugar added to the brownies as well that can also change the texture of the final brownie.
Nas says
This recipe was the best really really yummy kids absolutely loved it
They just warm in microwave again & enjoy with ice cream
Jacq says
Hi! Can I use this recipe and make it into chocolate crinkles? (Refrigerate the dough, roll it into balls and then bake it into a brownie cookie)
Nyla Barnett says
This is the recipe i been using for years but my memory has been failing me. So i googled brownies made with melted butter & brown sugar & your the link i chose. It’s to the Tee & thank you bunches! Although, If I’m not mistaken, these brownies will not come out the same doubled. Am i mistaken? Please say i am & i can double it and it will come out great lol thanks love
Dini says
Hi Nyla!
I’m so glad that you found this recipe!
I haven’t doubled the recipe myself because I don’t really like making brownies in a large pan. Baking brownies in a large pans, require a longer baking time, that will make the edges drier for fudgy centers. Or the center too soft, for non-dry edges.
I personally prefer baking two batches, in two separate cake pans.
I hope that helps!
Natasha says
Truly the best brownie ever…made it 3 times already.
Nicole Ferreira says
Last night I served these brownies to my family and everybody was over the moon about them! I tried like 10 different recipes just to find the perfect chewy, fudgey and not cakey like brownies and finally I found my favorite recipe. I also want to give you some credits about how detailed everything was written out. I’m sure this was what made me able to make these perfect brownies. Thank you so much!
Janelle says
Hello!! i’m trying this recipe soon, and I ABSOLUTELY LOVE YOUR WEBSITE! everything is so detailed and i love the cookies recipe! i was just wondering if the butter should be salted or unsalted for this recipe? thank you!!
Dini says
Hi Janelle!
Thank you 🙂 That makes me really happy! I’m so glad that you like the cookies too!
This recipe uses unsalted butter. As I mentioned in the post, using unsalted butter let’s me control the amount of salt I add to the recipe 🙂
I hope this helps 🙂
Manisha says
Hi looks delicious. Can you use chocolate chips instead of the chunks of chocolate?
Dini says
Hi Manisha
As stated in the post, you can use chocolate chips, chocolate chunks or chocolate blocks cut to pieces as well. You can also use any type of chocolate you like to eat too (white, milk, semisweet or bitter).
Hope that helps!
Manisha says
Turned out amazing. Thanks so much!
Em says
Hi, is it possible to halve the recipe? It’s just for two of us and I don’t have enough plain flour and can’t go and buy any.
Em says
Also, just realised I have raw brown sugar (not regular brown sugar). Is this ok to use or would it be better to just use all white sugar?
Dini says
Hi Em
I haven’t tried to halve this recipe before unfortunately. It would be possible, but I can’t guarantee the same results. You would have to change the pan to a smaller loaf pan as well (8.5 x 4 inch loaf pan) and maybe keep an eye on the brownies to adjust the bake time.
If you are halving the recipe, it would be hard to halve the amount of eggs as well, so you would have to use 2 eggs instead. You can use raw sugar instead of brown sugar, but it might be a tad less fudgy since raw sugar doesn’t have as much moisture as brown sugar.
I hope that helps!
Em says
Thanks so much for your prompt reply!
I will give it a go and less you know.
Aiza says
Hey is it ok if I use light brown sugar instead of brown sugar because I can’t find brown sugar
Dini says
Hi Aiza!
Yes you can use light brown sugar 🙂
Anju Pasari says
Hi ! How to make without eggs
Dini says
Hi Anju
For this recipe, eggs are important as it makes the brownies fudgy and gives it the shiny crust. So is the eggs are substituted, the fudgy brownies cannot be guaranteed.
I recommend looking for a vegan brownie or an eggless brownie recipe that is designed to be fudgy without the eggs.
Hope that helps!
Napat says
How do I reduce an amount of sugar in this recipe?
Dini says
Hi Napat
As stated in the post, sugar plays a big role in keeping the brownies fudgy and moist. You are welcome to reduce the sugar, but it will change the texture of the brownie. The more sugar you reduce, the less fudgy it will be.
Hope that helps
Conor says
Which type of white and sugar, granulated/caster/icing
Dini says
Hi Connor
You could use either granulated or caster sugar (if going by weight), as they are the same thing apart from the size of the granules.
Confectioner’s sugar is different from either of these as it has cornstarch added to it and won’t work for this recipe.
Hope that helps!
Conor says
Thank you for speedy reply. Going to make some at the weekend for an Easter treat or 3
Lynn says
This is now my ‘go to’ recipe for Brownies. Simply the best results I’ve ever had and my family wont eat any other. Truly squidgy, gooey, chocolatey and gone……
Juan512 says
Can i bake these without the chocolate chunks?
Dini says
Hi!
You can, but it will change the texture of the brownies.
Hope that helps!
Juan512 says
Also can i trade the coffee extract for just black coffee
Dini says
Hi
Coffee extract is concentrated coffee. You can also use 1 tsp of instant coffee dissolved in 1 – 2 tsp of water instead. 1 tsp of regular black coffee isn’t really going to impart any flavor unfortunately.
However, you can also leave it out and increase vanilla extract to 2 teaspoons if you like.
Hope that helps
izy says
Do i HAVE to use a yolk? Or can i just use 4 Eggs?
Dini says
Hi Izy
If you don’t want to use the extra egg yolk, then I recommend leaving it out completely. So only use 3 eggs. The extra yolks just adds to the fudginess, but if you add a whole egg it would make the brownies too wet.
Hope that helps
jordan says
this is the best brownie recipe I’ve ever used! the first time I made it, I followed the recipe exactly and they turned out perfectly. whisking the eggs REALLY helps because I love the crackly texture on the top. the second time, I ran out of brown sugar and substituted coconut sugar in. this time, the texture was a bit different but it was still a really great brownie. thank you for giving me my new favorite brownie recipe!!
Dessi says
I loved the recipe so much!! Finally I managed to make that top-cracking brownie which I really like! The recipe is just perfect, I followed the instruction and it came out well! Thanks for sharing it!
Lucy Sim Conway says
The best fudgy brownie I have ever made. Love this recipe! Thank you so much. The brownie has just the right amount of sweetness.
I added walnuts to it and they were the best brownies ever!
Rehana Saleem says
Hi there. Do you use medium or large eggs?
Dini says
Hi Rehana
I use large eggs which weigh about 2oz each.
Jim says
I’m trying this recipe tomorrow. Is the dark chocolate you use sweetened or unsweetened?
Dini says
Hi Jim
Dark chocolate is either bitter-sweet or semi-sweet chocolate. So you can use either of those.
Jim says
Thanks Dini. I’m new to baking so I come up with the odd dumb question:) I’m kind of excited to see how it turns out.
Kezia says
Best brownies ever! I made these with a gluten free flour blend and they were Amazing! And so easy
Nihath says
I like your detailed log.. But can I avoid cocco powder and add dark chocolate
Dini says
Hi Nihath
If you substitute the cocoa powder with dark chocolate, it can affect the texture, and reduce the taste of chocolate as well (cocoa is 100% cocoa flavor, where as dark chocolate is only about 70% depending on the percentage of cocoa in the chocolate). You can give it a go, and see how it might come out but I can’t guarantee results as I prefer the more intense chocolate flavor.
Nikhath says
So sweet of u..thank u very much… All d best..
Duckster says
Quick & easy
Elba says
OMG!! Best fudge brownies INDEED! this is by far the best ever i have tasted!! One thing though next time i will add less chinks of chocolate to the dough or perhaps smaller because the brownies which i didnt eat warm (next day) had this huge chocolate chunks
Dini says
So glad you liked the brownies Elba, thanks so much for letting me know! And yes, I’d recommend smaller chocolate chunks too. 🙂
Jonny boy says
Just wanted to say I’ve tried many brownie recipes, and this is my go to one! I add flavoured dark chocolate for my chocolate pieces, and comes out delicious each time
Kirsty says
Hi from the UK
I would just like to say I use your recipe all the time it’s a big hit with all my family and friends, At this very moment I’ve added a layer of lotus biscuit spread to the mix, can’t wait to see how they turn out.
Thank you
Charley says
I love this recipe so much thank you for posting it! I haven’t found another recipe that comes close to those one. Do you have a recipe for “blondies” or is there any modifications I can make to this recipe to make them?
Dini says
Hi Charley!
Thank you so much! I’m so glad you like this recipe 🙂 Unfortunately I don’t have a blondie recipe on the blog yet, but I’m hoping to share it soon after I’ve done some more experimenting with my recipe!
Fong liliana says
Hi! I want to make this brownies tomorrow! It looks awesome n this is the first time i make brownies..i hope the result is as great as yours.
How i wish you can make a video on it so tht i can follow doing it correctly,as i think some should only use spatula n some can only use handmixer,i am a bit confuse with it..
There is 1 more question,what temperature should i use to bake this awesome cake please?
Your instructionsis much appreciated.
Thank you
Dini says
Hi Fong
Thank you! 🙂 I hope you do give these brownies a go.
You can use the hand mixer to mix the butter and sugar, and then you definitely need the hand mixer to whisk the eggs until you get the right consistency. The dry ingredients and chopped chocolate are folded in with a spatula. The temperature to bake these brownies is 350°F as stated in the recipe 🙂
I hope that helps!
Carri says
Hi, I’m from the UK-which flour do you use Plain or self raising? X
Dini says
Hi Carri
AP flour is regular all purpose flour or plain flour. I do not use self raising flour or any other leavening agent in this recipe.
Hope that helps! 🙂