Let’s rewind to Valentine’s Day. I’m single. I’m not feeling well. My mom is in town and our plan is to eat dinner and watch movies. As the sun goes down, I decide that I need a brownie—like I really need a brownie, for aforementioned reasons—and proceed to pull every baking book off of my shelves in my search for my ideal brownie recipe.
I wanted rich, dark, chewy, legit café-like brownies with crackly tops. I didn’t want gooey, fall-apart, stick-to-your-front-teeth brownies. I also didn’t want health-ified brownies or brownies swirled with cheesecake. I wanted one perfect brownie. Sometimes a girl just needs a brownie, you know?
I finally found a promising recipe in my copy of Alice Medrich’s Sinfully Easy Delicious Desserts. It was a thinner brownie than I wanted, but it looked dark and delicious and had the most magnificent shiny, crackly top. The recipe contains a fair amount of butter, as legit brownies should, and the butter is browned before the addition of sugar and cocoa powder. If you’re going to put a lot of butter in something, you might as well brown it for extra flavor.
Alice’s recipe also called for a lower-than-usual baking temperature (325 degrees) and specified that the brownies be baked in the lower third of the oven. All of the chocolate flavor came from cocoa powder, too. Interesting.
Alice’s brownies made from scratch turned out beautifully. Crackly top. Dense, fudge-like interior. Rich, complex flavor. They weren’t quite matching my idea of the quintessential brownie, though. I wanted a taller brownie, one that is a little more like a brownie than fudge, with some chopped dark chocolate thrown in for textural interest. Thus began my obsessive quest for the quintessential brownie recipe.
Five batches of brownies and a bunch of brownie research later, I think I’ve found it. I learned a lot along the way. I learned that in order to achieve the shiny, crackly top, you have to stir the sugar into hot butter so it melts. Alice’s low baking temperature and rack positioning also seem to improve texture, but I couldn’t tell you why.
My final recipe calls for more flour and a little baking powder to help the brownies rise. I also used whole wheat flour, as always, but there’s so much chocolate in the brownies that I promise no one will be able to tell. I don’t make statements like this very often, but this really is the best brownies recipe I’ve ever encountered. (I’ve provided footnotes in my recipe so you can adjust the recipe to produce your ideal brownie.)
Ever since I started making simple baked goods from scratch, I’ve wondered how boxed mixes ever became mainstream. Sure, you don’t have to measure out flour and baking powder, but you still have to add liquid and crack the eggs. That hardly saves much time, and comes with the additional cost of preservatives and ingredients that should never be in your food. (Hydrogenated oil is the devil.)
Michael Pollan, my favorite food writer, came to Kansas City last summer to talk about his latest book, Cooked. He finally solved the boxed mix mystery for me.
Pollan explained that the first boxed mixes contained powdered eggs, which removed the step of cracking eggs into the bowl. I mean, why go to the trouble of cracking eggs into a bowl if you don’t have to, right? Wrong. American women initially wanted nothing to do with the boxed mixes. They felt like they were cheating when they used them. Once the manufacturers took out the powdered eggs so we could crack eggs over the bowl, we felt like we owned the final result. The baked good was then homemade enough to present to our loved ones.
If you have never made brownies from scratch, give these a try and I promise you’ll never reach for a box again. If you’re pinched for time, throw in chocolate chips instead of chopping the chocolate by hand. Ta da! Homemade brownies made from scratch and baked with love.
PrintThe Very Best Brownies.
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 16 1x
- Category: Dessert
- Cuisine: American
Rich, dark, chewy and fudgy brownies made from scratch. These brownies are flavored with cocoa powder and brown butter and feature a beautifully swirled, flaky top. I don’t dare make claims like this very often, but this is the very best brownie recipe!
Ingredients
- 10 tablespoons unsalted butter, cut into ½-inch slices
- 1 ¼ cups cane sugar
- ¾ cup natural unsweetened cocoa powder
- ½ teaspoon fine sea salt
- ¼ teaspoon baking powder
- ½ teaspoon espresso powder or very finely ground coffee (optional)
- 2 cold large eggs
- 1 ½ teaspoons vanilla extract
- ⅔ cup white whole wheat flour or flour of choice
- 2 ounces dark or semi-sweet chocolate, roughly chopped, or ⅓ cup chocolate chips
Instructions
- Preheat the oven to 325 degrees Fahrenheit with a rack in the lower third of the oven. Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, making sure that the paper is long enough to go up the sides a couple of inches. Grease the parchment paper.
- Brown the butter: Melt the butter in a medium-sized saucepan over medium heat. Continue to cook the butter, while whisking constantly, until it’s a pale golden brown and the particles suspended in it are reddish brown. This usually takes me about 10 minutes.
- Remove the pan from heat and stir in the sugar. Then add the cocoa powder, sea salt, baking powder and espresso powder. Stir until the ingredients are thoroughly incorporated. Let the mixture cool for 5 minutes.
- Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one. When the mixture looks thick, shiny and well blended, add the vanilla extract and the flour. Stir until you no longer see streaks of flour. Then beat vigorously (put those arm muscles to work!) for 50 strokes with the wooden spoon or spatula.
- At this point, the mixture should be no more than slightly warm (if not, let it cool for a few more minutes). Fold in the chocolate chunks or chips.
- Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter. Bake on the lower rack for about 25 minutes, until a toothpick inserted in the center comes out mostly clean. Cool the brownies in the pan on a baking rack.
- Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into 16 or 25 squares.
Notes
- Adapted from Sinfully Easy Delicious Desserts and King Arthur Flour.
- These brownies freeze well. Store them in a freezer-safe bag and let them defrost at room temperature.
- For more dense and fudge-like brownies, cook the brownies a minute or two less.
- For more fluffy and cake-like brownies, add another egg.
- For less rich brownies, skip the chopped chocolate.
- If you like nuts in your brownies, fold in 1 cup walnut or pecan pieces along with the chopped chocolate.
- I haven’t tried, but I think an all-purpose gluten-free flour blend could be substituted for the whole wheat flour with good results. (Update! Here’s proof that Cup4Cup flour works great in this recipe.)
▸ Nutrition Information
P.s. If you really want health-ified, naturally sweetened brownies, I have some dark chocolate zucchini brownies over here. Note that they don’t have the crackly top that these brownies do and that the zucchini hardly adds much nutrition because it’s almost entirely water. If I made them again, I would try skipping the zucchini altogether, upping the cocoa powder to 2/3 cup and decreasing the baking powder to 1 teaspoon for richer and less cakey results. 5/2/14: sorry folks, Terri says the brownies don’t turn out well when made this way!
Jana Stump
Can this recipe be doubled to make a 9×13 pan of brownies? Thanks!
Kate
Hi Jana! I haven’t tried doubling the recipe, but another commenter (Kerry) said the brownies turned out well with those variations. She had to bake the brownies longer, probably to account for the additional batter. Good luck!
Renee
Oh my goodness, you are a brownie goddess. These are, exactly, what I have been craving… going to make them right now, review to follow shortly :)
Renee
Hi Kate, I tried the recipe and sadly it came out oily, flat, and far too fudgy :( I’m thinking that maybe the flour might need to be scooped straight into the measuring cup, and not spooned into it, as this would slightly increase the amount of flour to help with texture. I’m going to try these again doing the flour that way, and also try cutting the butter back to just one stick, and increasing the baking powder to one half teaspoon. I followed the recipe exactly, even using the whole wheat flour. Even with the quirks of the finished product the flavour is amazing. I think perhaps owing to the browned butter. I think it will be worth it to work out the kinks so it works in my kitchen. You’re amazingly dedicated to this blog and the art of brownie making! I will definitely be checking out more of your recipes :)
Kate
Hey Renee, I’m so bummed your brownies didn’t turn out like mine. Your ideas sound like good ones. I used the spoon and swoop method to measure my flour. Please be sure to cook the butter long enough, so all the water evaporates from it, and really put some muscle into it when you’re mixing the eggs into the mixture, which ensures that they’re emulsified. I hope your next batch turns out better!
Madison
I made these brownies last night and they were freakin’ amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I actually didn’t have enough cocoa powder the recipe calls for but just added a bit more choco chips :} I also had to leave my brownies in for about 40 minutes. But I do live at high altitude so I just always assume thats why. These are the best ‘from scratch’ brownie recipe I have come across. You’re a genius. Thank you! I will never try another brownie recipe again. This one is TOO perfect :}
Kate
Hip hip hooray! Thank you, Madison! :D
Alice
Hi Kate,
I made these today and they are divine!
I made one change – added 100g melted dark chocolate instead of the chunks.
These are up there with the best brownies I’ve ever had – slightly cracked top and super chewy in the middle.
Thanks for the recipe!
Kate
Excellent! Glad to hear it, Alice. Thank you for letting me know!
Cala
I made these last night and read a lot of comments first so thought I’d give it a go.my partner said ther not brownies without all the chocolate as main ingredient but I was chuffed to say he was wrong they turned out lovely n texture perfect too with cracked top.was worried I’d manage to mess it up coz I have a lot of hit n misses in the kitchen but thanku it somehow worked for me :-D
Kate
Thanks, Cala! I’m glad to hear it!
Forrest
I just popped the pan of decadence into the oven, and am waiting eagerly for them to be done. So far, they look amazing!! I couldn’t help myself and took a few licks of batter off the spatula, and wowowowow.
If all fails, I’ll just eat the batter.
Kate
Thanks, Forrest! I hope the brownies turned out well!
Cala
He’s even asked if kept recipe don’t think Ever done that lol.deffo rate these perfect :-D
Genevieve
Lovely recipe, turned out amazing!
I had the butter separation problem, twice during the recipe, but after beating the batter extensively, all returned to normal and the result was great.
If i had to take a guess at the reasons behind some of the problems some have been experiencing, I’d look to my own mistakes:
1) After thoroughly browning the butter, I left My pan on the element when I added in the sugar, and this resulted in some of the sugar crystallizing and forming small lumps. at that point, the whole thing was lumpy and thick and almost un-mixable, with the butter slowly separating from the sugar. By adding in the cocoa poweder all returned to more normal and semi-liquid state (though the crystallized sugar lumps remained).
2) I made a quadruple batch (no, although I do love sweets I’m not a total pig, I’m using most of these to make chocolate rum balls to bring to a Haloween party -with edible bat wings and spider legs to turn them into creepy-crawly critters), and did not allow for extra cooling time before adding in the eggs. As a consequence, when mixing them in one by one, they partially cooked (like a hollandaise where the eggs are only cooked by the hot butter), and the batter became increasingly thicker with each egg, until the coldness of the eggs had cooled the mix and allowed it to return to a more or less flexible state.
3) While mixing in the first 2-3 eggs (quadruple batch = 8 eggs!), the water content from the eggs bonded with the chocolate and began to separate from the fatty content. By thoroughly beating the mixture at each egg addition, it was nice and even by the time I was done with it. But by my estimate, i must have beaten it at least a good five hundred strokes in all :)
So overall, great results, on a quadruple batch, in two 9”x13” molds, with the cheapest butter (used semi-salted and withheld on the salt in the recipe), cheapest cocoa powder, and semi-sweet chipits as chocolate. Also, I know my oven heats a little lower then it should be, so I baked at 335 instead of 325, in the lowest rack, for a total of 40 minutes.All the promised flaky and glossy crust, just-ever-so-lightly-burn edges, and warm yummy chewiness.
And remember ladies, it may be a lot of efforts beating the batter thoroughly to emulsify it appropriately, but not only is it waaaay worth the effort, it burns extra calories to allow more brownie consumption :D
For those of you interested in the rum balls, use the Martha Stewart recipe http://www.marthastewart.com/351250/rum-balls but use these brownies, and coat in chocolate sprinkles. decorate with (edible paper or chocolate) bat wings or spider legs for a creepy-crawly scare that’s not only fun, but scrumptious as well. Oh and I withheld on the coffee because of the rum ball re-purposing.
Sara
OK, you have ruined me. I will never be able to make brownies any other way. These were gone in all of about 10 minutes. Holy grail recipe, thank you!
Kai
Hi Kate,
Just a quick question, do I have to melt the sugar until it reaches a caramel-like consistency? Hoping for your immediate response
Thanks! ^o^/
Kate
Nope, just stir it in as directed!
Marissa
These brownies are the BEST!!! If you want them even darker try 1/4 dark cocoa powder and 1/2 cup regular cocoa powder. Everytime I make these I get requests for the recipe!! Thank you for these!!
Kate
Yay! Thanks, Marissa!
Maci
Oh my word! Kate, you’re two for two- the second recipe of yours I’ve tried, and it too was a success. We seem to have the same baked goods preferences. These are now “my brownies”. I’ve never browned butter before (okay, maybe by accident a few times…). The whole time I made these, I felt like I was creating art. You know those recipes where the batter looks beautiful the whole way through? And you just know something awesome is gonna happen. Thanks so much for the recipe!
Kate
Thanks, Maci! Delighted to hear that you’re enjoying the brownies. I’m so glad they turned out well for you!
L.
I was hoping to decrease everything to half the original recipe.. how do you suggest I adjust the cooking time for that?
Kate
Hey L., good question. I think you’ll just have to keep an eye on it once it’s been in the oven for ten to fifteen minutes. This recipe doesn’t make a ton of brownies as is so the halved recipe won’t yield much!
Rachael
I was slightly skeptical of the pictures- there’s no way any brownie can look that delicious, right? You proved me wrong! These are amazing and so easy! They’re really quick to whip up and the cook time is incredibly short. AMAZING!!!! Make me more miracle recipes please!
Kate
The photos are real! Now you know. :) I’m so glad you loved the brownies, Rachael!
Denise
I had the same problem as a few others, where each egg I added in (and I stirred them in very, very vigorously) made the batter thicker and thicker until it was a big, thick, unstirrable lump, no matter how long I vigorously beat it. (I doubled the recipe to make a 13×9, so I used 4 eggs altogether). After adding the flour and beating it more, I could tell it wasn’t going to be able to be spread in the pan and wouldn’t turn out right like others had mentioned.
In desperation (I’m baking them to bring somewhere TODAY, and don’t have time to re-make a new batch), I read some more comments and saw someone suggesting to add a little water to see if that might help the problem. I added about 1/3 cup water and beat it 50-75 strokes and the consistency was MUCH better, still on the thicker end, but spreadable and more the consistency I’m used to when dealing with brownie batter. I spread it in the pan just fine and it looked normal. It’s in the oven right now, so I’m crossing my fingers it turns out since I’m bringing them to a get together! I just hit the 25 minute mark and it’s not done, I will keep checking on it every 5 minutes, but it doesn’t look oily or greasy so I don’t think I will have that problem and that the addition of the water saved them. I’ll update once they’re done cooking.
Next time I make them, I’ll try doing the recipe as written in an 8×8 pan instead of doubling, and see if I still have the issue. :)
Kate
Hi Denise! Thank you for sharing! How did your brownies turn out?
Erica
i was craving peanut butter brownies so I substituted 3 tbsp of the butter for peanut butter (next time I’m doing 4) and added pb chips instead of chocolate chips. I had to bake them for over 30 minutes. They turned out very yummy. Definitely the best homemade brownies I’ve made.
Kate
Awesome! Glad you enjoyed the brownies, Erica!
Merlin
I made these tonight; after I had them in the oven, I started reading the comments and got worried, especially since I made a double batch in a 9×13 pan and saw at least one comment that it didn’t work.
I shouldn’t have worried. It took 45 minutes, being in the bigger pan, and they are super moist and thick with a crackly, crisp top. I used a whole via packet for the coffee, which I think was too much, but other than that, they are superb. The little bit of carmelization you get from adding the sugar into the browned butter really comes through and gives absolutely excellent flavor.
Thank you!
Kate
Excellent! Thank you for reporting back with your cooking time. This recipe can be kind of finicky so I’m really glad it turned out well for you with those adjustments.
Merlin
Oh, my theory on why the lower third of the oven matters: The steam goes up, and eventually out the vent of your oven but a lot of it will hang out in the top half of the oven. The lower part of the oven will be the driest part of the oven and that might help the formation of the crackly crust. I’m not sure if that’s the reason or not, but it is an interesting theory. Would need to be able to actually test oven humidity at the top and bottom to see if it is actually a factor.
But it’s the only real difference I can think of between the sections of the oven.
Kate
Aha, maybe that’s it! Thanks for hypothesizing with me, Merlin.
Bridget
Hi,
I tried your recipe last night and the brownies were delicious! I did find they took a bit longer to bake more like 35 minutes and I had a hard time serving them as they were completely crumbling apart. Are they crumbly when you make them? Any tips
Kate
Hi Bridget, I’m sorry you had trouble with the brownies. No, mine are never that crumbly. It sounds like you had an emulsification problem. Did you stir the batter really vigorously as described in the instructions? That part’s really important.
Ellen
Yes, I agree with others that these took way longer to cook than the recipe stated. Mine were in at least 45 mins and still came out like goo, but my husband would not wait any longer. And I followed the recipe to the letter!!
Kate
I’m sorry that happened to you, Ellen! I’m not sure why it happens sometimes. I suspect maybe because your batter wasn’t entirely emulsified. Chocolate, butter and eggs can be tricky sometimes. :(
Rosie
Made some for my boyfriend and myself. They were AH-Mazing! Which we were both surprised about because I am usually an average baker at best, even when following recipes :) So here are two more testimonials that they are definitely the best brownies ever!
Also, super easy recipe to follow, with ingredients I usually have on hand, so definitely making them again!
Thank you so much!!!
Kate
Thank you, Rosie! Yay, so glad the brownies turned out well for you. (P.s. I am not the best baker, either! I can’t bake anything too complicated.)
Ruby
Hi Kate,
2 questions:
1. Is Turbinado sugar considered pure cane sugar?
2. Will whole wheat pastry flour work?
thanks!
Kate
Hey Ruby, I’ve heard that turbinado sugar (which is different from the fine cane sugar I meant in the recipe) produces a sugary top. For brownies like the brownies you see here, I’d recommend using fine cane sugar and regular or white whole wheat flour. Usually, I’d say go for it on both accounts, but this recipe doesn’t take well to substitutions.
Erika
Used whole wheat pastry flour and they turned out great! Otherwise followed the recipe exactly. These are really exceptional.
Kate
Awesome, thanks Erika!
Kathleen
I was reading the comments while the brownies were in the oven and I got really nervous. I didn’t cool the batter very long, I added both eggs at once, and I only had a cup of sugar, so I made up the extra with ground almonds. When they came out of the oven I was sure I’d have the textural difficulties others have reported. Well, they’ve been cooling for half an hour and- they have the crinkly top! They look perfect. I was so relieved. But that doesn’t help your research. . .
If it is a butter issue, I used a local Canadian brand called Stirling.
Kate
Thanks, Kathleen! I’m so glad your brownies turned out well regardless. I wish they turned out perfectly for everyone!
Alicia
Hi Kate! I made these last night. My husband has a friend visiting from out of town, and they were talking about going out to get brownie mix–can you believe it?! I said no no no–I will make some. In the past I’ve used a recipe out of an old cookbook but the result is a pretty traditional, cakey brownie so I wanted to try something different. These are so good, I’m really happy I fond your recipe–I love the espresso, the chocolate chunks, so good. Thank you!!
Kate
Thank you, Alicia! So glad my recipe turned out just right for you. I’m never going back to a boxed mix, that’s for sure!
Clara
hi kate.. thankfully i found ur recipy. i made these last night… my very first time baking. overall my brownie turned out good. i dun have espresso so i replaced it with instant coffeemix. i dunno it will alter the final taste or not.
my oven had 4 racks,so i placed the baking tray in lower third.. but i wonder which heater to use for baking brownie either lower heater, upper heater or both upper & lower heater? really hope u can reply me..
and one last question, since brownie have had cakey, fudgy & chewy brownie, which brownie do u think being like most by people, because i plan to sell brownie for parttime income since im a full time housewife. hope u can give opinion..
lots of thanks,
clara.
Kate
Hey Clara, I can’t really control which burners are used in my oven. I believe both of the burners turn on when I make these brownies. I really don’t know which brownies people prefer most (these are my favorite), so you might want to hold some taste testing sessions! Good luck!
noreen
After all the ingredients were mixed my batter looked like nothing but play dough it become too thick i followed exact recipe but cant believe this can happen to my brownies. too much butter is floating on top of the brownies. all i can smell is butter. instead of brownies seems like i baked butter cookies i will never try these brownies again.
Kate
Noreen, I’m so sorry the brownies didn’t turn out well. This recipe has turned out well for me on many occasions and I’m bummed it didn’t do the same for you.
Brianna
I’ve never made homemade brownies before, but I made these last night and they were beyond amazing. I’m not a coffee fan, but sometimes with chocolate it just works… and that is so true here. My whole entire family went wild for these and I had so much fun making them. Thanks for the awesome recipe!
Kate
Hooray! Thank you, Brianna! :D
Angela
Hi Kate:
I can’t wait to try your recipe! I don’t eat brownies often (..if I had the metabolism for it, believe me, I would), but your brownies sound like a perfect match for my taste buds!
I just made Christmas treats for family and friends and I was searching for the perfect recipe; unfortunately, I did not find yours in time, but I can’t wait to give it a try. Just one question: Have you used (or can you use) a mixer for this recipe? I see that at least one other commenter experienced some difficulty. If not, I will mix by hand, but I’m thinking that a mixer would be a little easier.
Thanks for your help!
Kate
Hi Angela, that’s a really great question. I have not tried using a mixer for this recipe. That might be a good idea! I think it’s important to beat the batter about 50 times to get the right consistency, so my only concern would be overmixing.
Nicole
Kate-
Absolutely fantastic recipe!! I added some mint chocolate chips (for some holiday flavor). Very good! I did have to cook it for about 45 minutes, but they still turned out great!
Thanks for sharing this great recipe! Happy Holidays :)
Kate
Awesome! Thanks, Nicole!
Ira
Tried your recipe and It was oily, I followed every step and ingredients it came out grainy on top not the crackly top I was expecting. Can the cocoa powder be the factor? I used bensdorp cocoa powder. I made sure the butter was cooked long enough also.
Kate
Ira, so sorry your brownies didn’t turn out well. I have not been able to find a conclusive answer to why the brownies have turned out that way for some other people. They have never done that to me! But yes, I think the cocoa powder could be the problem. Maybe another one would work better.
luke
Worked grat with Canna-Butter =) look up the stoners cook book on google for a recipe on how to make it!!!
Pat
My brownies fell apart as well and had an odd consistency.
Kate
I’m sorry to hear that, Pat. :(
Ash
Yes mine had an odd consistency as well. It was also way too buttery and rich..almost inedible. I really wanted to love the recipe. :(
Kate
I’m sorry to hear that, Ash! These brownies can be a little finicky and I’m just not sure why. :(
Jia
Nice photos! Is there a way to fully substitute cocoa powder with chocolate or vice versa? I don’t bake alot so I was hoping to avoid buying too much ingredients.. >.<
Kate
Hello! Great question, I’m afraid that substitution is not so simple. If you swap chocolate for cocoa powder, you’ll change the amount of fat in the recipe and your brownies might not turn out right. I’m sorry!
benc
lets say u double or triple the recipe, what size pan should u use an for how long. I always have trouble adjusting cooking times when doubling recipe’s. I have a very large family and an 8″ pan isn’t enough, lol more like four 8″ pans, specially if they are good!!!
Kate
I’m sorry, this recipe is a little finicky so I’m not exactly sure how well it quadruples!
George
This recipe was way too dry/stiff even after adding an extra egg. I did try some different things like separating the whites and whipping them into a meringue to get a flaky top. I also found that the sugar didn’t fully melt with that amount of butter. I think perhaps you got your wet ingredients off.
Kate
Sorry George, I’ve made these brownies seven times and they turn out great for me. Whipping the whites is unnecessary for the flaky top with these; the flaky top is a by-product of sugar melting into hot butter.
Hillary
I made these brownies today and they taste amazing but they didn’t rise as much as I would have liked. They got a nice crackly top but are more fudgy then I expected. I followed the recipe exactly except for subbing regular table salt for sea salt. I’m a pretty pathetic baker, any suggestions on what I might have done wrong to cause them not to rise?
Kate
Hilary, you might double-check that your baking powder hasn’t expired. Sometimes brownies are fudgy because they’re undercooked, but if that’s not the case, you could try adding another egg next time for a more caky brownie.
Laura
Nice photos!!
Just wondering, could I substitute all the chocolate ingredients (chip+powder) with all chocolate chips?
Kate
Hey Laura! I’m sorry, I wouldn’t recommend doing that. The fat ratio in these brownies is already a bit finicky so changing the chocolate could mess up the brownies.
Angeline
JUST MADE THIS AND IT’S SO GOOD. FUDGY AND RICH AND ABSOLUTELY AMAZING! No oily brownie problem:)
Anyway, is it possible to make a bigger batch (x5 at one go) of the brownies? An 8 inch pan is definitely not enough!
Kate
Awesome, thanks Angeline! I think another commenter had success doubling the recipe. I’m not sure about quintupling it, but let me know if you try!
Katherine
Hey Kathryn!
I had a craving last night and googled browned butter brownies and what do you know – came to your site! I made these with brown sugar and while they don’t look like yours (no crackly top), they are delicious! I also poured in way too many mini chocolate chips without measuring so that could account for the difference in appearance, too. They are delicious – my coworkers are loving them!
Kate
Hey Katherine! That’s so funny. Glad the brownies turned out well! I crave them, like, all day every day. :)
Maygen
I absolutely love these! I doubled the recipe and used a 16 by 16 (I think) but found that the batter didn’t completly fill it. Next time I am going to triple and use the same pan, I am almost positive it will fit it perfectly. I am an exchange student living in Germany and I love sharing american foods with my host family! And apparently they also love when I make things because they’re eaten in less than 48 hours. Anyways, the point is these were amazing except I burned them a bit, whats weird is the top and bottom wasnt burnt but the inside was burnt and darkened. Yet they were still amazing! Pointer- when you double or triple this recipe in a large pan (such as 16 by 16) the time for baking stays the same.
Kate
Thanks, Maygen! Glad they turned out well for you in Germany!
Alex
You would need to quadruple the recipe for a 16×16 pan. :) (8×8 = 64 square inches; 16×16 = 264 square inches; 264/4 = 4.125)
Andrew
16 x 16 = 256
8 x 8 = 64
256/64 = 4
You must quadruple the recipe to match the thickness. Math is your friend! :)
Angela
I used to think that too but many recipes for baked goods can’t be doubled or tripled.
Rachel
I made these for our Super Bowl party and they were a smash. Everyone asked if this was an old go-to brownie recipe and when I said this was the first time making brownies they gave me such a hard time about being the “perfect” cook (far from true!). But I shared my secret… a blogger who basically knocks it out of the park every time. Thanks for all your work on this recipe! Couldn’t have asked for more!
Kate
Haha, thanks, Rachel! That makes me happy. :)
Sam
for a school project i have to find experts to ask questions too. I decided to choose you as my expert because i like your blog! Just two questions and i’d really appreciate if you answer(: What do you think is the key ingredient for baking a brownie? Do you think brownies are something that take a lot of time to perfect?
Kate
Hey Sam, thanks for picking me! :) I think there are a few key ingredients for brownies, but cocoa powder makes it a brownie! This brownie recipe took me a long time to perfect. If you are just following a good recipe, though, I think a beginner baker could make good brownies!
sam
thank you soo much for answering !!:)
Kate
You’re welcome, Sam!
Stef
I loved Pollan’s In Defense of Food. Loved it. Resonated with me so much, and have made some great changes because of it! But as for the brownies… I made them tonight for my niece’s birthday dessert. I was a tad nervous because brownies aren’t the sort of thing you can cut in to to taste ahead of time, plus I’ve never browned butter. But I was completely intrigued by the use of vigorous mixing with a wooden spoon because I don’t own fancy kitchen mixers and my mom has always used wooden spoons as her favorite for mixing. Anyway…I gotta say…these were absolutely delicious, the texture was just as it should be, crackly top, rich flavour, just seriously perfect!! Everyone kept asking for more. The only changes I made were using AP flour because I don’t trust my whole wheat right now, used milk chocolate chips, and baked almost ten minutes extra. Thank you for your painstaking research, well worth it :) .
Kate
Hey Stef! I’m so glad the brownies turned out well for your niece’s birthday! Hooray.
Gaelle
Hey Kate!
I just made these brownies, and I have to say they honestly look really good! Though when I made them, I used brown sugar instead of regular, it that okay? And also, they ended up quite dark chocolate-y which sucks because I have a major sweet tooth for sweet stuff, and they were so dark. Was it because of the brown sugar?
Thanks Kate
~Gaelle
Kate
Hi Gaelle, brown sugar has more moisture in it than white, so I’m glad to hear they turned out well. Sounds like you might want to decrease the cocoa powder a bit next time, I like mine dark!
claudia
Hi Kate, I made these yesterday for a diner party and they turned out delicious! With a super crispy top! Thanks for a great recipe. I do think the elbow grease was essential!
Kate
Hooray, glad the brownies worked well for you! Thanks for letting me know!
Jennifer
I must admit, I love reading others comments and I find them very helpful but I never am one to go and leave my own feedback. However, these brownies deserve a comment! They are so amazing and I have made them 4 times now with great results each time. They are so rich and delicious! I have never tried brownies from scratch, and now I’m hooked. I love that they only require ingredients I have on hand, and they are fun to make with my daughter. She loves to help measure, mix, and pour. Thanks for sharing a wonderful recipe, it has officially been added to my family favorites cookbook.
Kate
Jennifer, thank you! I really appreciate your feedback.
Cyn
Oh poo! Did you do something to the site so I can’t cut and paste? :( I wanted to paste this to an email so I could read it off the phone in the kitchen…
Well, looking forward to it anyway. Somehow. ;)
Kate
No, I didn’t change anything! You should be able to copy and paste. If you’re using a smart phone, you should be able to pull up my recipe on your phone just fine. If it’s easier, you can click on the “print” icon right next to the recipe header and view a simplified text version.
Cyn
Yeah well, I was born in ’55. :)
cyn
Oh you yuppie! If you said “instant coffee” I would have gotten it. ;)
Madeleine
I’m eager to try your recipe.. but I was wondering, when you add the eggs, are you adding that to the hot butter mixture in the pan with the cocao powder, sea salt, and baking powder? In most recipes, they avoid adding eggs to the hot mixture so that the eggs don’t cook… I just want to make sure before I accidentally scramble the eggs
And also, if I were to use salted butter, would I be able to eliminate the salt called for in the recipe?
Thanks !! I look forward to hearing back from you (:
Kate
Hi Madeleine, there is a resting phase built into the recipe before you add the eggs. I haven’t heard from anyone whose eggs scrambled! I’d definitely reduce the salt in the recipe (maybe halve it?).
Jin
Just baked my third batch (in 2 weeks)- adding no more than 10 darc choc buttons directly to the mix helps to keep the top looking like the photographs (and my other two batches)
It’s so easy, that an amateur baker like myself can bake it with a flimsy measuring cup and a random teaspoon, and STILL get it as good, if not better than store-bought ones :D
Kate
Hooray! Thanks, Jin!
Colin Cook
Whoa! I initially chose this recipe because a) My last name is Cook, and most people call me ‘Cookie’ and b) I made these to impress my sister, Kate… we also happen to love brownies in my house, but we’ve always made the boxed kind :/
And let me tell you, I rarely bake (talking to a former football player and all-around non-baker) and these turned out A-MAZING! Thanks for the recipe!
*Used Ghirardelli & Chopped Pecans, which added a little baking time but no problem otherwise (except deliciousness)
Kate
Haha, perfect! I’m so glad you all enjoyed the brownies!
Matthew
I dont want to bother you, but i felt i needed to thank you.
I am known for my cooking in my family and anywhere i work. Some people know me only as “the chef” or “cookie man” and couldnt tell you my actual name, but brownies have always eluded me. no matter the amount of recipes and variations i tried, they always where missing something (im very picky about chocolate and textures).
My wife was having a really bad day, and her guilty pleasure are brownies, so for the millionth time i tried a different brownie recipe…yours. They are delicious!!! they have that slightly dense, slightly cake texture, they have mutliple chocolate accents that change with each bite, and the perfect combination of bitter and sweet. couldnt ask for a better recipe.
Thank you for making my, and more importantly my wifes, day.
I am planning on putting a tried and true recipe book together for friends and family (not getting actually published) and was wondering what you think about including this or any of your other recipes in it. i understand if thats a problem but i thought i would ask.
Kate
Thank you, Matthew! I’m delighted to hear that my brownie recipe meets your standards. :) If you’re just sharing your recipe book with friends and family in printed form, you may include my recipe. Please just include a link to this blog post with the recipe for credit. Thank you for asking!
Mackenzie
This is my go-to brownie recipe now. I’ve made them at least 10 times and each time they’re outstanding – even in my awful student oven!
Had to come and rate them. Thanks Kate!
Kate
Awesome!!! Thank you, Mackenzie!
Sheilah
Hi Kate!
Will try to do this using a convection oven. Any tips on how to do it without compromising the quality of the brownie?
LOVE your site by the way!
Sheilah
Kate
I’m sorry, Sheilah, I don’t have any experience with brownies so I’m not sure what to say! Please let me know if you try.
Tzipi
Hi Kate,
In the oven as I write. Just noticed that your instructions state 25 mins bake time, but on top of recipe cook time is 40 mins?
Kate
Hi Tzipi, 25 minutes is correct. I’m as confused by the 40 minutes as you are and just fixed it! I’m sorry for the confusion. Thank you for pointing it out to me.
Esme
Hi Kate!
These brownies are the best brownies I have ever tasted. I made a new batch today but the tops weren’t as crunchy as they usually are! I had to replace the baking powder with baking soda and added a bit less cocoa than usual. Do you think this was a factor in it’s variation?
Kate
Hey Esme! I’m so glad you’ve been enjoying my brownies. Hm, I’m not sure why your brownie tops weren’t quite as crunchy, but yes, it could have had to do with your substitutions. I’m sorry, wish I could tell you for sure!
Karen
I don’t have a square pan. So I made the recipe in a mini muffin pan. I used paper liners. It was a bit tricky getting them off. Next time I’m going to butter & flour the tin. I have only one tin so the batter got more solid as it cooled. I was able to roll it & drop it in the paper liner. It made 30 which was perfect for the picnic we were going to. I make lots of sweets in the mini muffin tins now. I like to think I’m eating less but getting the dessert.
gina
WOW!!! These are the best from scratch brownies I have ever made, and I have made a lot. Every time I would make them they would be too rich and have a slightly bitter after taste. My family would eat them, but enjoyed the box mix more. Well now they don’t ever want me to make a box mix again! These brownies are the best!! Thank you so much for the recipe!
Siren
Uhmm. I want to try this but we don’t have a big Oven. Is it okay to cook it in a “Oven Toaster”?
Kate
Hi Siren, I’m not sure how these brownies will turn out in a toaster oven. That might be risky because these brownies are particular about their mixing/baking conditions. Let me know if you try!
Yolandi
Hey, I think they are going to turn out fabulous!
But while they are in the oven the sides seem to rise, but not the middle, why? Please assist me with this! Thanks Kate, they smell good!
Yolandi.
Kate
Hi Yolandi, I think these start rising on the sides and eventually in the middle. I hope yours turned out great! Please let me know!
Stephanie
Grease only the BOTTOM of your baking pan. The batter will cling to the sides as it raises, and the middle will be the same height when finished baking.
robin
Made your brownies and followed your directions closely. I used the 1/3 cup chocolate chips, though. They turned out great. A really superior recipe. Thanks.
Kate
Thank you, Robin! Really glad to hear it.
Namitha
Hi Kate,
First off, I want to say that these are the BEST brownies I’ve ever had (homemade or otherwise) and barely lasted 2 days in my house- perfect chewiness and the taste was incredible. Secondly, I’ve tried about 10 recipes from your blog so far and none of them have failed me. I’m 18 and you were one of the first healthy food bloggers I have found and I absolutely live by your recipes.They have all been so easy to follow and turned out deliciously, even cooked by a novice like me. So thank you very much, you have been such an inspiration and I’m excited to keep trying more!
Kate
Namitha, your comment made my day! Thank you! Delighted to hear that you’re enjoying these brownies and my other recipes as well! I work really hard on my recipes, so your kind words are much appreciated. Hope you are having a fantastic weekend!
Viv
Made these today for a wine tasting party. Looked for a new brownie recipe found this one, was intrigued by the butter browning so I tried it. My husband loved them and I think they were a hit at the party. All of them were gone when I went to retrieve my platter–all save one tiny square that my husband promptly ate. Mine did not come out tall in the least, but they were rich and very good. Small bites did the trick.
Kate
I’m so glad they were a hit at the party, Viv! Thank you for letting me know. :)
Quaker Baker
In 20 some odd years of baking I have never successfully made a pan of brownies until now. I think I over browned the butter but they still came out fantastic! They didn’t pop up as much as I’d like but they were delicious. The batter was thicker than I expected but they baked perfectly!
This is my base brownie recipe from now on. I can’t wait to try other varients. The dark chocolate is just begging for cherries.
Kate
Hip hip hooray! Delighted to hear it. Now I want to try a cherry version, great idea!
Vicky
I’m standing next to my beautiful matted crackly topped brownies and wow they’re delicious!!! Such a guilty treat, but if it’s a brownie, it’s gotta be a brownie. Thank you for such an amazing blog Kate. Your recipes never fail me and everything is just on point. Thank you for sharing your food with the world.
Kate
Yesss! Thanks, Vicky. So nice to hear that you appreciate my work here!
Wendy
The flavor was a knock-out! The expression makes the recipe. I too had problems with crumbling and consistency. Maybe it is a blending problem.
Kate
Hi Wendy! I’m glad you enjoyed the flavor, but sorry they didn’t turn out quite right! I do believe it’s an emulsion/blending issue. Maybe they will turn out just right next time.
Ruzy
Hi Kate! Thanks for the recipe, I really can’t wait to try it. I plan to give them to friends and family at this year’s upcoming Eid celebration. Got a question for you : How long does the brownies keep unrefridgerated? And would they keep better in an air tight container? Thanks!
Kate
Hi Ruzy! I’m sorry for my delay. I can’t remember how long the brownies keep, but I’d say three days tops. Definitely store them in an air-tight container.
Ariane
I just put it in the oven. The texture of the mixture is a bit weird to me and I am thinking that is because of the browned butter which I have never used in a brownie recipe. I will report back after they have baked. I am always willing to give a recipe a chance.
Ariane
This recipe is a keeper!!! They came out exactly like they should. For those complaining about them falling apart make sure you cool them thoroughly before cutting them. I cooled my off in the pan for a good 30 mins and then I cut mine. Also, make sure you’re browning the butter and combining the ingredients properly. Delish!
Kate
Thank you, Ariane! So glad they turned out well for you!
Marubi
Came across this recipe and man do I want brownies now! I’ve never heard of the butter browning, and I have a question. Could I use margarine or even coconut oil instead? Butter is really expensive where I live, plus it’s very difficult to find an unsalted one. I’m thinking if I just use something with the same/similar % of fat, it should work, or would it affect the flavour a lot?
Marubi
So I’ve read a bit about butter browning – it’s very easy to find all sorts of articles explaining “how”, but not many “why”. But I read that this process is not about fat at all, but modifying the milk proteins in the butter. So I guess margarine wouldn’t work. I’d still appreciate any thoughts on the matter :)
Marubi
Ok I will now conclude my browned butter saga hahaha
I have discovered that my margarine contains whey powder. Apparently this is common for the harder margarine (80% fat, sold in blocks not tubs), and it means that the browning works! So I made the brownies, and they are absolutely fantastic! :D And I hope my commentary helps someone with the same questions :)
Ps. having to vigorously mix these kinds of thick batter is one of my main motivations to do some weight-lifting at the gym! :P
Kate
Thank you for getting back to us with your results, Marubi! I’m glad the brownies turned out well for you!!! I wouldn’t have known that margarine works.
Han
Just made these and got them out of the oven. They smell great but they didn’t have a crackly top like yours! I think that’s because I accidentally added the cocoa powder to the browned butter before adding the sugar so the sugar didn’t get to fully melt! I’m determined to get brownies that look like yours so I’m definitely going to be trying these again. (:
Kate
Bummer! I think you’re probably right. Hope the next batch turns out perfectly!
Mel
Amazing. Made these tonight and just about cried tears of happiness. Great recipe as is but baked an additional 10 after toothpick came out wet. Made for my coworkers but not gonna lie I was very tempted to eat the whole pan myself
Kate
Sucess!!! Thanks, Mel!
Syahidah
Used your recipe to make brownies a few days ago. It tasted amaaaaaaazing! I especially love the crackly top. Honestly the best brownie recipe ever!!!! Will make more after i’m done with finals.
Kate
Hooray!!! Good luck with those finals!
Amit
Please tell me in terms of weight how much grams butter should weigh?
Amy Doyle
Made these tonight. OMG. Unbelievable. YUM. :)
Kate
Yay!
Dilek
best brownie recipe I have tried. Followed the instructions to the T, except I reduced the sugar content to 1 cup. Turned out amazing, dense, moist and chewy. Also crispy on the edges. Thank you for the recipe!
Dilek
Also I wish I could post a picture of them here so you could see :)
Kate
Awesome! Thank you for letting me know!
Jen
I made these last night and I think it’s key to measure everything out and have everything ready to go so you can brown the butter and then just move right in to tossing in the sugar etc…
I thought these were delicious – I used all the ingredients outlined and they turned out great! I probably could/should have baked for 35 minutes instead though.
Also, they were really rich – I’m wondering if I can skip throwing the dark chocolate in and just use the cocoa powder or if that won’t create enough of a chocolate flavor? I’m new to baking, haha!
Kate
Thank you, Jen! You can skip the dark chocolate if you’d like. I love dark chocolate. :)
Eli
BEST. BROWNIES. EVER. I mean, wow! I used Bloomfield Farms Gluten Free flour for my husband – but I had to tear myself away from the pan – dangerously addictive! I think the browned butter makes all the difference in the world. Thanks for the recipe!
Kate
Wooohoooo! Thanks, Eli!
Stephanie
So good!! I made these in a mini muffin tin buttered and dusted with cocoa powder. I was after s’more brownie bites so I poked two mini marshmallows down inside, topped with chopped chocolate and sprinkled with graham cracker crust, cooked about 10 minutes on 325, they were absolutely perfect . Can’t wait to make this my goto brownie recipe;) thanks for sharing.
Kate
Thanks, Stephanie! I want to try your s’more version!
Su
My sister and I made these today. We added an extra teaspoon of espresso powder to it. They took about 20 minutes longer to cook in my convection oven, but they turned out great. Spread a little bit of peanut butter on top after they were done baking as well and it tastes excellent! You’ve definitely got a great recipe here. Thank you!
Kate
Thank you very much, Su!
Fid
Hi kate, my hubby and kids really love the brownies from your recipe.i made it myself and it turned out to be very perfect. Thanks again for sharing the recipe.
Kate
Awesome, thanks Fid!
Jacqueline L.
Had the same problem as a few others. Took an extra 10 mins at 325 to get the center to come out fairly clean. New oven and oven thermometer used. Only think I could imagine making the difference is between gas and electric? Mine is gas. Oh and BTW these are delicious!! Thank you for recipe!
Kate
Hmmm, I just don’t know! I think all the butter and chocolate make them a little finicky. Glad they turned out delicious, though!
May
Hi Kate, greetings from Malaysia. I wasn’t sure if your recipe would turn out as I used whole wheat flour (and it looked brown instead of white to me) but I’m happy to say it turned out perfect. I did leave it in the oven for an extra 10 minutes but I think the skewer didn’t come out clean because of the chocolate chips. Will follow the 25 minutes baking time next time. Great recipe!
Kate
Thank you, May! So glad these turned out well for you!
Austin
The title of this article is very… how would I say it? UNERRING. Yes… Oooohh, the brownies were just unerringly the BEST! Made these for an acquaintance party for 75 people, and they were asking where I got the recipe! SO GOOD! Very easy, too! Thank you!! Although I did alter a bit: I used 1/2 natural cocoa powder & 1/2 dutch-processed. SO GOOD!
Kate
Thank you, Austin! Glad these held up to their name for you!
Tessa
These brownies are the best I’ve ever made… excellent recipe, thanks so much! :D
Kate
Thank you, Tessa! :)
Nurfarah Nisa
I wanted to make brownies for my friends at school, an easy recipe and I stumbled across yours. It’s so easy to follow and I don’t even need my mother’s help for this! I made this yesterday and brought to the brownies to school the next day, and my friends absolutely love it! Thank you so much for this recipe! And the brownies came out great, no crumbles, nice top layer and absolutely mouth-watering! Thank you once again!
Kate
Thank you for letting me know! I’m so glad the brownies turned out well for you, Nurfarah.
Fernanda
This really are the very best brownies,they are delcious and very moist!
Kate
Woohoo! Thanks, Fernanda!
Bambi
Its So rewarding to try something new and really enjoy it. Made these tonight and i feel like i redeemed myself. Been having an off time with certain dishes. These babies looked and tasted just as you described. My new favorite and I’ll never use boxed brownies again. Only variation is i used instant decaf coffee but i dont know the difference yet. Ty again!
Kate
Thank you, Bambi! I’m so glad you enjoyed these brownies. I’m not sure that caffeinated coffee will make a flavor difference.
love2bake
Hey,
I was wondering if they would still turn out okay if bake them in mini cupcake moulds? I want to make them bite-sized for a party and possible pipe some homemade caramel sauce into the middle
Kate
Hi, I think so, although you could bake them as described and slice them into small pieces, too!
love2bake
Tried posting a comment as soon as I made them last week but it wouldn’t let me :( so thought I’d try again! They came great! I wanted them round instead of square pieces (just a little OCD like that haha.
I used regular white sugar instead and less of it because I filled the inside with caramel sauce and covered the top with a chocolate ganache. I didn’t tell anyone about the caramel so it was a nice surprise when people bit into them. Definitely new fav brownie recipe. Also I was reading some of the comment and preheating the oven is also important (could be taking 35min or longer if the oven wasn’t ready to go!)
Kate
Oh man, I’m sorry you had trouble commenting back! Thank you for letting me know. Your caramel brownies sound stellar!
Healthy Brownie Recipe
This sounds so delicious! I have to try making this recipe.. :)
Mackee
Hi
First of all I’m a hugeeeee fan. I just baked this brownie but for some reason mine isn’t as shiny at the top as yours and the colour is a lot darker. You happen to know why that is? Thanks a lot! Xx
Kate
Hi Mackee, I’m sorry your brownies didn’t turn out like mine! This recipe is a little finicky (probably any baked good with this much butter and chocolate would be) and I haven’t been able to figure out for sure why the brownies don’t turn out the same for everyone. I wish I could offer you more guidance! Apologies again.
Caitlin
These were some of the weirdest brownies I’ve ever had. Gritty, crumbly and greasy. :-(
Caitlin
OK, I just cross-referenced a cocoa brownie recipe I’ve made several times with excellent results and was shocked to see that the ingredients were basically the same (1/2 cup flour instead of 2/3).
For everyone else who is having difficulty, instead of browning the butter, try melting it in a double boiler ALONG WITH the sugar, cocoa powder and salt (and maybe try adding less flour). That should make the recipe less “finicky.”
Kate
Thank you for taking the time to cross reference, Caitlin!
Shilpa
Hi Kate…simply love your website…thanks so much for doing this…just a quick question here…is there a replacement I can use for eggs,since I don’t use eggs,if so then what would be the measurement..once again thx for your selfless service.
Kate
Hi Shilpa, I’m sorry, I really don’t know if an egg replacer will work in these brownies because the eggs are important for proper emulsification. I’m sorry!
amy
Hands down the best brownie recipe. have doubled successfully for a 13×9 and boy are they good FROSTED it’s almost too much. When i’m asked “can you make brownies?” this is the default recipe that everyone now expects. we love it thank you Kate!
Kate
Woohoo! So glad to hear it, Amy. Thank you!
Talya
I was looking forward to this SO much. I can never make brownies the way I like them and hoped this would be the recipe I was looking for. Sadly, it wasn’t. The brownies came out looking grainy and odd-textured, not a crackly top like I hoped for. The brownies are also really tough, maybe from all the vigorous beating? I’m glad this recipe works for you, but I think for me, I’ll have to keep looking. Thanks anyway!
Mpumi
You are a brownie genius. I have tried my fair share of brownie recipes and they never seem to work out but this recipe has worked out perfectly. I’m so glad I came across it.
Rachel
Made these yesterday for a super bowl BBQ. I was worried since some others had trouble and I mainly bake vegan desserts but they came out perfectly. They got eaten quickly.
Your site is amazing and I’m very impressed with your photos, recipes, and styling. Thank you for doing such great work and sharing your talents.
PS I posted a pic on Instagram using your hashtag. I’m learning the technology so I hope it came well.
Sarah Grace
Most incredible brownies EVER! I am a college student and baked a batch for the girls in my building. They were so impressed and begged me to make more! I have never really liked boxed brownies. However, I am addicted to these!
Thank you!
Lia
Best brownies hands down! Thanks for sharing!
Candi
Whoo! You have a lot of posts to this page LOL. My 7 year old daughter and I just put them in the oven! We’re so excited! It’s our first time making homemade brownies.
Sylvia
When I try z recipe for the first time, I follow it exactly. This time was no different and I have several things to say. Really easy to make, which is a plus, loved the consistency since chewy brownies are the only way to go. That said, I would have used both cane and white sugar. Cocoa, plus bitter sweet chocolate, plus cane sugar, result in bitter flavors, exalted by the sea salt. With a really sweet frosting it might work. Anyway, I’ll try them again with “some” adjustments, because there were many good qualities in them. Thanks for the recipe :)
Mia
Just a note: I tried to make this with turbinado sugar instead of regular and it seized up like crazy in the brown butter! It will NOT dissolve, I highly recommend using a finer grain sugar.