These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!
Okay, these were great. I made 2 small changes. First, instead of 3C white sugar, I used half/half of regular sugar and brown sugar. Next, I didn't have semisweet chocolate morsels, so I chopped up some squares of semisweet chocolate. Worked just fine. When I cut up the chocolate, alot was in slivers, so melted & helped form a fudgy synergy! I'd recommend this & I'll definately make it again. Maybe try pecans next time. Also, I used the 9x13 pan recommended; but were kind of thin...so I might try a slightly smaller pan next time & see if I can get them a little thicker, without affecting the gooey light texture.
Read MoreBrownies were great as is... but I gave it one star so some people that bake this will catch that when mixing in chocolate chips and baking, your toothpick will not come out clean. Any time over the 40 minutes is going to burn the edges.
Read MoreOkay, these were great. I made 2 small changes. First, instead of 3C white sugar, I used half/half of regular sugar and brown sugar. Next, I didn't have semisweet chocolate morsels, so I chopped up some squares of semisweet chocolate. Worked just fine. When I cut up the chocolate, alot was in slivers, so melted & helped form a fudgy synergy! I'd recommend this & I'll definately make it again. Maybe try pecans next time. Also, I used the 9x13 pan recommended; but were kind of thin...so I might try a slightly smaller pan next time & see if I can get them a little thicker, without affecting the gooey light texture.
Delicious! These are dense and rich! If you don't like a sweet, fudgy brownie, don't make these. Most of the lower ratings were due to people decreasing the amount of sugar. If you want a 5 star brownie, use all 3c. of sugar. If you want a 3 star recipe, decrease your sugar...its that simple.
My family is a brownie family...and my husband said these are the best brownies he has ever had! I usually make the ones from a box, and he said these are far better. They were really fudgy and soft. I coated the chocolate chips in a little flour before putting them in the batter so they wouldn't fall to the bottom of the pan.
These brownies are incredible! Rich chocolate flavor and oh so chewy - just the way I like them. (I followed the suggestion to use half brown sugar the first time and it was very good, but it was even better with regular sugar. I decreased the salt to 1/2 teaspoon and added 1/2 teaspoon of baking soda to give it that thin brownie shell on top.
I loved the taste of this brownie and the texture. Seriously perfect perfect fudgey brownies. This is MUCH BETTER overnight as the butter doesn't ooze and the sugar taste becomes more neutral. This is a lot of sugar for my taste so I cut it down to 2 cups and even then it was sweet. Something I learned from a chef I knew: Beat your eggs till they go a light yellow then gradually add the sugar. Mix your cocoa and butter or dark chocolate (with a v high cocoa %) in a microwave or over the stove. Let it cool then fold into the fluffy egg mix and then slowly fold in the flour. For some reason this always ensures I have fudgey brownies and never dry ones.
Worth the hype! Even better the next day. I followed others' suggestions and used 1 c. each brown and white sugars. Since the brownies were for adults, I added 1 tsp. almond extract and 1 c. 60% cacao bittersweet chocolate chips for a more sophisticated taste. These are so moist and delicious--I'll definitely be making these again!
I've tried several brownie recipes from this site and I've found my favorite. Amazing. In case you're interested, subing plain yogurt for the half the butter works wonderfully.
Brownies were great as is... but I gave it one star so some people that bake this will catch that when mixing in chocolate chips and baking, your toothpick will not come out clean. Any time over the 40 minutes is going to burn the edges.
I made these on a whim yesterday and boy am I glad I did! Until now, I've never had much luck making homemade brownies, I'm not sure why. They just always turned out cakey with mild chocolate flavor. But I was craving brownies and I stay away from all mixes and anything with preservatives/artificial or processed ingredients so I decided to take my chances. I read through a lot of the reviews beforehand and this is what I did: Despite some people who said these were sweet and reduced the sugar, I decided to try it as written (maybe just a couple Tbls less), because I mean aren't brownies supposed to be sweet? And in my opinion they were JUST RIGHT, not too sweet but not lacking. I also added 1/2 tsp baking soda to crisp up the tops just a bit as someone suggested. I tossed the chocolate chips in flour before adding them to the batter DIRECTLY in the prepared pan (which was partially a mistake, as I forgot to add them beforehand, but actually worked out better because they were all perfectly distributed without sinking more to the bottom). I baked them 30 minutes at 350 instead of 35-40 as some people stated, watching for the edges to just start pulling away from the sides. The result was a deliciously fudgy, chocolatey, chewy brownie that would make a boxed mix cry in shame. Thank you, Brooke, for a wonderful recipe!
Delectably rich and chewy brownie with a perfect, crusty surface. If you like a sweet, chewy, dense brownie, these are the ones for you! I followed the recipe exactly and baked the brownies for 35 minutes. In my oven, that was perfect. I used a metal nonstick pan and had no trouble with overbaking or sticking. If the edges of your brownies are hard as a rock, the brownies were probably overbaked. Glass pans can do this, so you might try reducing the oven temp to 325 degrees if baking in glass. To prevent sticking, you can also line the pan with parchment paper so you can lift the brownies out before cutting. Thanks for a great recipe, Brooke! Bombshell brownies indeed! [Edited: I just made a batch in a 15"x10"x1" parchment-lined pan. When cool, I cut the brownies with a 2" heart-shaped cookie cutter and sprinkled with powdered sugar. Beautiful for a tea-time cookie tray!]
This is a fantastic brownie recipe, each time I make it the brownies come out dense and fudgy. The first time I made them, I followed the recipe exactly and they came out great but the chocolate chips all melted and clumped up at the bottom which made them hard to cut, so now I just leave them out. I also found them a bit sweet so I now leave out about half a cup of the sugar and add an extra half a cup of cocoa powder, but that is just personal preference. Every time I make these I get compliments.
Easy to make, and you can throw all the ingredients in in any order and it will still turn out. Pretty much foolproof, and has that great cracked crust that a brownie should have. Using 100% whole wheat flour doesn't change the taste much. Folded in the chocolate chips with a spatula after mixing the rest of the ingredients with a stand mixer. You really need to spread it out with a spatula into a 9x13 pan to help with an even shape, and use parchment paper to make cleanup and removal from the pan easier. Be careful about overbaking it as it won't seem done; the tester will be a little wet at the bottom--might be the chocolate chips. If you bake it too long this will turn into a hockey puck consistency and will dry out easily but will still taste good.
Very good brownies~ just remember to reduce sugar to 2 cups in total. (1 cup brown sugar, and 1 cup white sugar) I thought the sweetness was perfect then. Also, I replaced the choco chips with walnuts. And I added 1 and 1/2 tsp baking powder so the brownies would rise just a little. Perfect texture for me then!
These are the best brownies....EVER!!!!!!!!!! beware, though: these make you selfish!! Took these to a friends house, and turns out, more ppl came than I was expecting... ME (to friend): I brought brownies! FRIEND (to me): SHSSSSHHH!!!! here, hide them in the oven!!! quick!!!! and then we smuggled them and ate them ALL BY OURSELVES!!!!!!
These are seriously the best brownies that I have ever had! I made them exactly as the recipe states, except I used whole wheat pastry flour for the flour (I didn't have plain four). Awesome!
love this recipe. I use oil instead of butter (easier, healthier) they come out so chewy and fudgy, always a hit!
This is the best brownie recipe ever. I've made these severa times. My teenagers and their friends say they are the "bomb." I get requests often. Of course, they are not fat or sugar free... But listen... if your'e going to eat a brownie...then eat a GREAT Brownie!
I was looking for a recipe with ingredients that I already had laying around. These turned out perfectly! I halved the recipe, as there are only two of us, and made it in an 8x8 pan. They baked in about 30 minutes, and I forgot to mix the chips in, so i sprinkled them on top and it turned out just fine that way. I also read previous reviews and used half white sugar, half brown sugar. I had also never made homemade brownies before, but I will always use this recipe now, they turned out so good! Easy and quick to make, I'd recommend to anyone looking for a brownie recipe.
This was disappointing given the high ratings. It tasted more cake like. I think it had too much sugar though my alteration was to substitute Splenda- still leaves something to be desired. I look for a chewiness,... can't stop eating rating and this is far from it. I leaves my mouth dry and retreating. The best I have found so far is Texas Brownies II by Norma. I will keep testing, but more chocolate is needed here, more moisture and more chew.
I made these basically the way the recipe was written (I used 2 cups of sugar instead of 3) and they really turned out great! One thing I noticed was that they didn't need to be baked anywhere near 35 minutes. At 20 minutes, they smelled done. Any more time than that, and they would have been overcooked and dry. It's important to use butter, not margarine (my friend made these the same day I did, and the margarine really changed the texture) and beat well after adding each egg. This is an excellent recipe!!
When I saw the sugar to flour ratio in this recipe, I knew I had to try it! I am so glad I did because brownies like most of us dream of are produced. There is a fragile, crackled top crust that reveals ooey, gooey, fudgey brownies underneath! So much so that cooling them before trying to cut is VERY important. While hot and NOT OVERBAKED, the interior is pudding-like. It sets up to be firm and dense as it cools. I wanted to present these on a crystal tray for a party so I wanted cleanly cut squares. I used a very sharp, large blade knife dipped in hot water and wiped dry before each cut. Perfect. If fudgey, gooey brownies with a dense chew is what you are looking for, this is it. Nothing light or cakey about these. They are so moist that they were still incredible the next day with just having had a piece of foil tossed over them. Perfect brownie in my eyes and the 50 people at my party agreed!
I rarely go by an exact recipe but I'm so happy I did on this one. These brownies are amazing made exactly as instructed, just put some muscle into creaming in the eggs with sugar/butter mixture. The batter is very thick but makes for a perfectly delicious and picturesque surface. You can't not love these.
THE ONLY HINT YOU NEED: Following the recipe exactly = Brooke's Brownie Perfection. Don't over beat or over bake, use good quality chocolate and for the love of all that is holy don't substitute the ingredients or reduce them. If you do, it's *your* recipe (or the reviewer's you chose to trust), not Brooke's, that deserves less than 5 stars. These admonishments aside, this is not a recipe for those that love cake-like brownies. These are gorgeous, rich, chewy and decadent. If that sounds like brownie nirvana to you, then stop here. I don't change a darn thing in this recipe and they turn out perfectly every time. And I make them ALL the time. There is no way this recipe, as written, makes a hard, dry, crumbly brownie. That outcome is on the reviewer or the reviewer's oven temperature. Here are some other helpful hints: I spoon my flour and cocoa when I measure rather than scoop. This does make a difference and I prefer the texture when I measure this way. I start watching them like a hawk at around 28-30 minutes. I like slightly underdone brownies. So, this way, I can catch them when perfect. The time varies slightly with the weather.
I get that this is an indulgence but 3 CUPS OF SUGAR is obscene, period! May as well eat the sugar out of the carton because that's all you'll taste here.
YUM - love this recipe! Have made it several times exactly as written...wouldn't change a thing!
I brought these to a 4th of July cook-out today and received rave reviews. I used mini-chocolate morsels which were nicely distributed throughout the end product. I had been looking for a recipe that would yield a nice thick brownie and I have finally found a keeper!
I made these brownies and they aren't good!! We didn't even eat one each. I followed others guidance and did 1/2 white and 1/2 brown sugar... and it made no difference. These were too sickly sweet, and the next day they were hard as a rock. I will not be making these again. They also took over 1 hour to cook in my oven.
These were great. I read a review that said not to bake it in an 8x8, but I halved the recipe and it turned out great! Would have been even better with some pecans! Yum!
I didn't realize that "chewy and fudgy" meant a raw consistency. Mine were definitely cooked. The toothpick came out clean and the top was nice and firm. But when I served these the next day, not only were they hard, dry and crumbly, they tasted raw and grainy throughout. A terrible texture. I will continue my hunt for the perfect brownie.
I have finally found the perfect fudgy brownie recipe! I cut down the sugar amount by 1 cup and used half brown sugar, so I used 1 cup each of white and brown sugar. I added a teaspoon of espresso powder to the batter. Instead of adding chocolate chips to the batter I made a glaze by melting together 1 cup of chocolate chips and a 1/4 cup of cream together in the microwave and I just spread that on top of the hot brownies. Since I used a glass baking pan I turned down the oven tempature to 325 degrees. I do find them better when they are cooled than when they are hot out of the oven. Thanks for the great recipe!!!
I must have did something wrong because this was the worst brownie recipe ever! They were thick, and the taste was not that of a brownie more like a chocolate mess.
The brownies had good flavor, but that was only because I followed the advice of the other reviewers and used 1 cup each of brown and white sugar, instead of 3 cups. Otherwise, this would have been way too sweet. I haven't had much success with homemade brownies, and this was no exception. It came out too cake like and dry at 33 min baking time. The second time I made this, I reduced the flour to 1 cup + 2 tbsp, reduced the baking time to 25 min, and replaced a 1/4 cup of the oil with applesauce. The result still wasn't quite as fudgy as I would like, but it was an improvement from the first batch. Took a picture of the second batch.
If you like your brownies fidgy, rich, melt-in-your-mouth delicious, these are the ones to make! I had about 13 people ask me for the recipe when i took them to work. I also used half and half brown and white sugar and I used over 1/2a cup of milk chocolate chips. DECADENT!
I cooked these with the 1/2 brown sugar suggestion, plus I included a cream cheese/kahlua mixture on top, and they were so good! For the cream cheese mixture I used 8 oz cream cheese and 5tbsp butter at room temperature, beaten together with one egg, 1/4 cup sugar, 1tbsp kahlua, and 1/2 tbsp of vanilla. Then just poor on top of brownie batter in pan and swirl in with a knife. They are fabulous!!!
These came out excellent! Wonderfully fudgy and just sweet enough. I added an extra 1/4 cup flour as a precaution for high altitude, and they rose wonderfully, not too thin, and didn't turn them into cake like brownies.
Love this brownie!! I made HALF of the original recipe and I used 1/2 C + 2 Tbsp each of brown and white sugar. I also added 1/2 tsp of cinnamon, because cinnamon adds warmth and makes the chocolate flavor more intense. Remember, use good quality chocolate, it really makes a difference. I used Ghirardelli semi-sweet chocolate chips so the brownie is not intensely sweet. I melted half of the chocolate chips with the butter, whip the eggs and sugar until slightly thickened, add the dry ingredients, mix, and fold in the rest of the chocolate chips. It turns out fudgy and chewy, I can't stop eating it!
I had made these before and thought they were pretty good, but not great - just made them again and I'm wondering if I messed something up the first time because they are really, really good! They're very thick, they look a little cake-like, but are very fudgy. Very decadent, chocolaty brownie.
Good brownies out of the oven. Very dense and chewy and intensely chocolately, but these brownies harden up overnight. The middle is still very tasty, but the crusts become a sugary, gritty armour. Reheating will soften the exoskeleton a bit.
Amazing! I made these 2 nights in a row. First night, just like the recipe , and the 2nd night I took advice from other reviews. I used 1 cup white sugar and 1 cup brown sugar. I also mixed half the chips in, sprinkled half on top before baking, and sprinkled a bunch more chocolate chips and chunks on the top as soon as I took them out of the oven (cooked for exactly 35 minutes). We liked the flavor much better with the addition of brown sugar, but the texture was absolutely perfect both times.
Probably won't make these again. The texture was not that chewy, except for around the edges. The inside of the brownie was very raw tasting, and altogether, not that great. Very sugary.
This has become our family's favorite brownies. For the sugar I use half white and half brown sugar (I think it makes for a chewier brownie). I think that these are rich enough so I don't add the chocolate chips. I also have made these brownies gluten-free by substituting Bob's Red Mill's all-purpose gluten free flour mix and they have come out just as good. Thanks for a great recipe!
I thought these brownies were easy to make and fabulous...they tasted like baked fudge while they were still warm and just as yummy cooled down
Not quite as easy as the box but pretty close and ten times better. Halved it and made in a 9x9 glass pan so baked at 325 for about 40 minutes. I don't think using a toothpick to test for doneness is the best way with brownies - looking for them to crack a bit on top and to not jiggle in the middle has always worked for me. Great!
This was my first time making brownies from scratch, and they came out perfectly! Chewy and "fudgy", just how I like my brownies. :) They satisfied both my chocolate craving and my sweet tooth. I followed the recipe almost exactly, except I used milk chocolate chips instead of semi-sweet. The brownies were still great the next day (and did not harden). One thing to keep in mind while you're baking them is that the toothpick may not come out clean because of the chocolate chips.
To put it simply these brownies were: dry, too sweet, burnt on the edges, way to dense to enjoy. I have honestly had better from the box.
Followed recipe to the T. I found these brownies to be more like cake. My husband (who is in the army and eats everything) didn't even finnish one.
okay, I baked the brownies for 40 minutes and the outside was over crunchy and the middle was still uncooked. Impossible trying to cut them into pieces. This was a total disaster, was making them for a snack for my son's soccer game. What a waste of time.
Holy Wow! The only things I changed was to reduce the sugar by 1/2 cup and I added the flour, cocoa powder and salt, one at a time, directly to the wet mixture. (Less mess to clean up.) I don't want to ever make boxed brownies again. So quick and easy, and I had everything already in the kitchen. Fantastic!
I-N-C-R-E-D-I-B-L-E! I brought these into work today cut into 24 pieces. When I left work, they were ALL gone! I had people complimenting me on the brownies for the rest of the day. A couple of people told me that I should be selling them, and several people came back for seconds refusing to leave without another piece. Everyone who had a piece told me that it was "the best brownie they have ever tasted". This recipe has now been adopted as my all time favorite brownie recipe, and I will continue using it until the day I die. Thanks for the AWESOME recipe Brooke!!!
Best brownie recipe, hands down. Made the original recipe a few times and last time I made them I decreased the sugar to 2 cups and didn't notice much of a difference.
I agree with some of the other reviewers that these brownies are too sweet. 3 cups of sugar is way too much. The sweetness takes away from the rich chocolate taste you expect in a brownie. These tasted more sugary than chocolatey. We ate them with vanilla ice cream which helped but next time I will cut the sugar to 2 cups or try another recipe.
I just tried making these for my husband's birthday because he loves brownies. I followed the recipe as is was written and I don't know what happened, but they were BAD! The batter was very thick and they came out of the oven dry and crumbly. I took them out after 30min-if I had gone 35-40 they would have been toast. They cracked and did not look at all appetizing-nothing "fudgy" or "gooey" about them. They did not taste good at all. I have gone over and over this recipe...checked and double checked to see that I didn't miss anything...checked my oven temp. These cannot be the brownies that everyone is raving over. Thank goodness I happened to have a box mix laying around the pantry or hubby would really have been disappointed. Sorry...
These are in fact very sweet and very chewy, but they OOZE butter and sugar...I followed the recipe to a tee and pulled them out of the oven at 40 minutes to still find raw batter in the middle....after an addtional TWENTY MINUTES they were done! Not to mention very $$$$ will all the butter, but I thought I would give them a try with all the good reviews!
These brownies are amazing and easy to make. I'm 13 and I've made them twice already and love them! I did exactly what the recipe said.
WAY too much sugar. I had to brush my teeth after eating it to get rid of the film it left. I will stick to the recipe that I found on epicurious.
WOW!!! I love these brownies! They are really sweet and chocolatey and they are great if I'm having a particularly bad day. They're like a natural anti-depressant! I did as some other reviewers suggested and used 1/2 and 1/2 brown and white sugar. But note, if you prefer cake-like brownies, these aren't them! They are chewy and perfect, just the way I love them. I was nervous when I first made them because the batter was INCREDIBLY thick, but they baked up perfectly at exactly 35 minutes.
Very Good Brownies! Made them without the choc chips just because I was out of them and its still a good brownie. Add this one to your recipe box.
Excellent!!! I made these according to the directions. I only omitted the chocolate chips because I'm allergic to chocolate and I added walnuts and swirled in some caramel on top. I used a 9 x 13 pan as instructed and they turned out great. They were not bricks as another reviewer said. They were the perfect thickness. Yummy!
These are terrific! My husband and son ate almost a whole batch in one night. They're begging me to make them again.
Average recipe because it's not as fudge-y as I would have liked it to be. Flour the chocolate chips before your stir them in the batter so that the chocolate chips won't sink to the bottom.
Way too sweet for us - they're more like eating fudge bars than brownies. Don't get me wrong - they're good .... but a tad overboard with the sugar. You really have to have a seriously bad thing for sweets to have more than one.
Guite "stiff" resolt (thats why minus 1 star), but still so so so gooood! Everyone loved these. I sold these during a "restaurant day" today in Finnland, and I should have made three paches insted of one, they were so popular!
Yummo!! The only thing I changed was to use only 2 1/2 cups of sugar instead of 3. They were perfect. I think 3 cups would have been too sweet. They had a perfect texture and I will save this recipe for sure!
Well, I guess I should have known better than to make brownies with one cup of butter and THREE cups of sugar. They made me slightly sick to my stomach. They are fudgy in the middle and slightly crunchy on the outside. The flavor was a bit lackluster, probably because there is so much ... butter.
The best brownie I've ever made (and I've made a lot of them). I must confess that I did go 1/2 & 1/2 brown sugar and white sugar, and I should have compensated for the extra moisture the brown sugar brought to the recipe. I've never used brown sugar in a brownie recipe before, and I'll never NOT use it from now on. I baked them for the full amount of time, and they were still a little too gooey. Everyone loved them though. Next time I'll try 2 c. white sugar and 1 c. brown to see how that goes. These come out very fudgy and moist, with that crinkly, crispy brownie top. Plus, a 13x9x2 pan's worth vs. an 8" or 9" pan? More for everyone to enjoy. Great recipe, thanks.
Made these today. 97* outside, but I just had the urge to bake something. They are wonderful!! The only thing I did diff is used milk choc chips because that is all I had (and I surely did not want to go to the store!!). I normally don't like the harder pieces on the "ends", but for these, they are amazing. Not sure why that is, but these really ARE the bomb!!
Just the brownie I was looking for! I wouldn't have believed a brownie this dense and fudgy would have a no-oil recipe, but the butter certainly does the job all by itself. These are very chocolaty and rich without being too sweet.
Eeeh, based on the reviews & recommendations, I really wanted to like this recipe but my brownies turned out dry, cake-like & rather disappointing. The only changes that I made, per other reviewers' suggestions, were 1 c each of brown & white sugars since 3 c sounded like a lot. Maybe that's where I went wrong. I've been trying out different brownie recipes for years & sadly, I prefer the boxed brownies over these any day.
Not crazy about this recipe. The brownies have a great consistency but are extremely sweet and on the sugary side. The 3 cups of sugar definetley over power the cocoa.
Best brownies I've ever made. Followed the directions with slight two changes. First I omitted the chocolate chips since I didn't have any. Second, I used an 8x11 pan since I don't have a 9x13. The brownies were thick and chewy and crisp on the edges and top. Absolutely awesome! Thank you, thank you, thank you Brooke for sharing this recipe.
I thought these were going to be EXCELLENT because of all the 5 stars recived. I was so disappointed! I am a prego woman and my fave is brownies. I did use all 3c. of sugar, and the brownies turned out too sweet and gritty I threw out 95% of them! I even tried giving them to my mom and sister and they said the same thing, they could feel the gritty sugar in their teeth! I followed this recipe exactly, but will not be making it again :(
OMG. These brownies were SOO good. It was completely quiet in the house. Nobody was talking. Just eating. I left off one cup of sugar and the chocolate chips. Mmm. Perfection with some Breyers vanilla ice cream. I also tried with Hagen Dazs vanilla--equally as wonderful.
Excellent recipe - I wouldn't change a thing. I served these brownies at a New Year's Eve diiner, along with a scoop of vanilla bean ice cream. All agreed that the brownies were way better without the ice cream!
This recipe makes the almost-perfect brownie. I make these often and caused brownie hysteria in my town (I live abroad). I reduce the sugar by 1/4 cup because I find them a bit too sweet for me. These are the best brownies I've made.
These were not good. My were super runny in the middle, even after extra cooking time. I am a big fan of fudgy brownies, but this was just batter. Maybe my oven needs to be recalibrated.
Were just ok. more of a cake, was looking for something more gooey. Could live without the chips inside too.
Excellent brownies, very much like the ones my mother-in-law used to make. She always added icing, though, and it was a nice touch. It's just ludicrous that some people at this site decide to change recipes and then write and say they didn't it, particularly a baked good. This is an excellent recipe.
These are simply the BEST. Perfect balance between cakelike and fudgy texture! However I HALVED the sugar and used ONLY 1.5 cups and it was just perfect. Have had rave reviews from hubby, friends, office....thank you Brooke!!!
I did put dark Choc mint chips instead of semi sweet. Awesome and easy. I also reduced the sugar by a half cup still sweet enough. Probably great with most anything added
Oh, these were amazing. I even used 1/2 cup butter and 1/2 cup of applesauce just to take out some of the saturated fat...and we didn't miss a thing!! Other than that - I made these exactly as written. Will be my new brownie recipe!!
Oh my god, Brooke, these are the best brownies I've ever had!! I often make brownies with a little something else, like caramel brownies, or cheesecake brownies, but tonight I wanted a nice fudgy brownie, just pure chocolate, and that's what I got with this recipe! I didn't intend to make any changes, but found that I had to, simply because of what I had on hand (and what I didn't). I used about 3/4 cup butter and 1/4 cup buttery flavour margarine; 2 cups white sugar, 1 cup brown; 1/2 cup cocoa powder, 1/2 hot chocolate mix (if I'd known ahead of time I didn't have enough cocoa, I would have cut back on the sugar but it was too late - still turned out great!; had no chocolate chips so just left them out. Next time I make these, I'll do it exactly as written (except maybe the chocolate chips - I don't think these amazing brownies need them!) I baked 35 minutes, and I think they could have done with 5 minutes more. The edges were perfect and chewy, the middle was good too but more underbaked, I think I'd like to aim for getting the middle closer to what the edges were like.
Brooke, dese are da bomb girl! Not cakey at all, the top was crispy and flaky and the inside was so moist and fudgy. Very rich. Probably the best brownie I have ever made.
OMG!!!!!! I will never make box again! I will cut back on the sugar like others suggest next time, but, other than that, these are truly the best brownies around!
Perfect. I notice though that if I bake until toothpick comes clean it's too crusty around edges (we like soft brownies). It's possible that's due to the fact that I always sub raw sugar for white sugar, but just wanted to mention it in case it's relevant to anyone. Wonderful recipe.
This recipe is amazing. Make sure you do use the right size of pan, because I used on a bit too small and my batter almost went over the edge of the pan in the oven. However, the brownies were absolutely AMAZING. This is a must-try recipe!!! I adored these, they were rich, gooey, and lovely.
I only made one small change and it was WORTH IT! I used 2 cups white sugar and 1 cup brown sugar which helped with the chewyness. I love this recipe and it will be from today til forever be my go to brownie recipe. Thank you Brooke!
This recipe gets 5 stars from me! I've never been able to make a wonderful brownie. Now I know why - I just didn't have the right recipe! These brownies are really, really good. Very rich and very chocolatey! The chips in them just helps to give them even more chocolatey rich goodness. I did what another reviewer suggested and used 1/2 white sugar and 1/2 brown sugar. A perfect fix for a chocolate craving of a chocoholic! Thank you!
I cut the sugar to 2 1/4 cups and increased the cocoa to 1 1/4 cups. I added 1 tsp of baking powder and 2 tsps of instant coffee powder to the dry ingredients. I also doubled the chips, using a full 12-oz bag. Fantastic!
These are the all time best brownies! Instead of chocolate chips I chop up good quality chocolate.
I was very disappointed in this recipe. I doubled it to make for a treat for class of mine. They took forever to make, and I never felt like they were done. The second batch I made I left in the pan overnight. I went to cut them up in the morning and they were rock hard. I had a little bit of issues cutting them with a Wusthof knife! The ones in the middle were fudgy, but the ones from the night before were not presentable. About a 1/4 of the brownies turned out. Looked over the recipe and I followed it to the "t", won't be using again!
I was looking for a good base recipe for fudge brownies (because I do lots of variations when I make brownies), but I have to say that these are, by far, the most fabulous brownie recipe EVER! I am an experienced baker and have tried many brownie recipes-much to my disappointment-but I can't say enough about these wonderfully fudgy and decadent sweets! I used 1 1/2 c. of dark brown sugar and 1 1/4 c. of white sugar, subbed 3 T. mayo for one egg and added about 1 1/2 t. coffee instant coffee granules with my dry ingredients and sprinkled the chocolate chips on top, along with some coarsely chopped pecans. Thanks so much Brooke for sharing this amazing recipe, for it is my go-to base recipe for brownies from now on!!!
