The Best Fudgy Brownies

As promised, here is the all-cocoa powder brownie recipe I used when judging the difference between natural and dutch-process cocoa powders. This is the closest homemade recipe to rival the boxed brownie mixes I’ve found – which means a lot in my family since Brian adores the boxed brownie variety. And I can’t bring myself to buy them. Which means these brownies are a very happy compromise, especially considering that this simple homemade recipe takes maybe two minutes longer than the boxed mix. Ok, three. The brownies are so delicious, they easily gain access to The Best Recipe list.

The Best Fudgy Brownies

Fudgy, dense and downright decadent and addicting, the brownies’ chocolate flavor comes exclusively from cocoa powder instead of melted chocolate in the batter, which means using natural or dutch-process can vary the chocolate flavor (see this post for more details). Either way is delicious, but I have to admit that because I love my chocolate dark, the dutch-process cocoa in these brownies is heavenly to my dark chocolate loving palette. Test it out and see decide for yourself. It may take two or three batches, but seriously, what’s so wrong with extra brownies laying around, right? (Actually on second thought, I’d rather not let my postpartum thighs dwell on that question…)

One Year Ago: Blueberry Fool
Two Years Ago: Perfect Corn on the Cob
Three Years Ago: Cookie Dough Topped Brownies

The Best Fudgy Brownies {Think: Homemade Brownies Like The Boxed Mix!}

Yield: Makes 16 brownies

The Best Fudgy Brownies {Think: Homemade Brownies Like The Boxed Mix!}

Note: This recipe doubles wonderfully for a 9X13-inch pan. Just keep an eye on the baking time and adjust accordingly.

Ingredients

  • 10 tablespoons (1 1/4 sticks or 5 ounces) butter
  • 1 1/4 cups (9 7/8 ounces) sugar
  • 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup (2 3/8 ounces) all-purpose flour

Directions

  1. Position a rack in the lower third of the oven and preheat the oven to 325Β°F. Line the bottom and sides of an 8Γ—8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
  2. Combine the butter, sugar, cocoa, and salt in a medium microwave-wafe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
  3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
  4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. After the brownies are cooled completely, I like to throw the pan in the refrigerator - cold brownies cut much easier and taste heavenly. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.
http://www.melskitchencafe.com/the-best-fudgy-brownies/

Recipe Source: adapted slightly from Smitten Kitchen originally from Alice Medrich’s Bittersweet

203 Responses to Fudgy Brownies {Think: Homemade Brownies Like The Boxed Mix!}

  1. Renee says:

    These look awesome! I made your other brownies a few times from your “best” list and they are great. I even topped them one time with a foolproof milk chocolate frosting recipe from Cook’s Illustrated. Oh my!!! Were they good!! I would never frost a brownie normally, but I was taking them with us to someone’s house for dinner. So I “dressed” them up a bit and Wow! You might try it sometime!! The frosting is great on cakes too. You just make it in the food processor. It is incredible!!

  2. Caitlin says:

    Mmm, I can’t wait to try these. I love me some boxed brownies but I hate buying something so processed. These look like the perfect solution! And considering I’ve never tried a bad recipe from your blog, I’m sure these are gonna be awesome!

  3. I have such a weak spot for boxed brownies, I can’t wait to try them. Amazing the difference with the different cocoa powders!

  4. Ash V says:

    I should definitely try these! I have made homemade brownies in the past, and I have never found them to be as good as the boxed kind.

  5. This is such a simple recipe! Wonderful!!

  6. Aimee says:

    As a food blogger sometimes i am sad to admit that i LOVE boxed brownies. I’ve never tried making brownies from scratch because I’ve never tasted them (from other people) to be as good as my box brownies. But I guess I’ll have to try your recipe out, and hope its a good substitute. That way I wouldn’t get all the preservatives, but also don’t have to run to the store when I want yummy brownies. Thanks!

  7. Kim in MD says:

    Oh, Mel…these look crazy delicious! I haven’t made boxed brownies in years, because it’s so easy to make homemade brownies and I hate all of those preseratives in the boxed mixes. I agree about the dutch cocoa- it makes such a dark, fudgy brownie!

  8. Kelie says:

    I’ve been waiting for this recipe ever since you did the cocoa powder post and you post it today – on my birthday!! Happy birthday to me!!!!!

  9. I love a good brownie! These look fabulous. Now I’m sad that I used up all my dutch cocoa the other day…time to hit up the store I guess.

  10. Rebecca says:

    Im so excited to try these! They look amazing. My hubby likes the box brownies too and I’m like you… I just have a hard time buying them when I can make them from scratch! These might just win him over. Thanks.

  11. Laurel says:

    Yay! I’ve been waiting for this to show up since you tempted us in the cocoa post. I can’t wait to stuff my face! I mean share these at my family reunion. πŸ™‚

  12. Michelle says:

    How would you say these compare to the Easiest Brownies in the World? I just made those for the first time (for the 4th), and thought they were amazing, and super fudgy.

  13. Martha P. says:

    WOW! Talk about divine intervention! πŸ™‚ Supposed to take brownies or cookies to a youth devotional this next week. I chose brownies – easier to dump brownies out of a box! Guess this means I have to make now???? Going to try the Dutch-process – know they will be a hit! Thanks!

  14. Rachel R. says:

    Thank you thank you, love brownies and love trying new brownie recipes.

  15. Lis says:

    Γ‘am…For the latinamerican followers, please! may you write the recipies in grams too? I hope it would be easy!!! Thanks a lot
    Sil

  16. Mel says:

    Michelle – these brownies are slightly more decadent and chewy than the Easiest brownies. Similar in a brownie-like way – these brownies just approximate the fudgy texture of a boxed mix more than the Easiest recipe.

  17. Marcie says:

    I am not sure what I did wrong, but they didn’t taste right. I used regular unsweetened cocoa and they were SO dark. It felt like I put way to much in. They did not look like your pictures at all. I’ll have to keep looking for a scratch recipe or try this one again!

  18. Mel says:

    Marcie – sorry you didn’t love the brownies. Is there a chance you added more cocoa powder than the recipe calls for? The original recipe (posted on Smitten Kitchen) has over 500 reviews and nearly all are positive so I’m sad you didn’t love them. Hope you find a recipe that works for you!

  19. Perfect! Can’t wait to try it!

  20. You might have convinced me to try something other than boxed brownies. πŸ™‚ I love my boxed brownies, but I also love the looks of these!! Mmmmmm!

  21. Amanda says:

    How could any brownie be better than your “Easiest Brownies In the World?” I make those all the time because they are so easy, and fudgy, and delish! And whenever I make them, I get so many compliments and recipe requests. I haven’t made a box recipe since! I’ll have to try these, too! You should know that I rarely make anything, anymore, that isn’t a MKC recipe… seriously! Last night we had Pineapple Meatballs, and tonight we’re having “Kansas City Sue’s Chicken.”

    Thanks for your great blog!

  22. lori jones says:

    I have read that if you cut the brownes with a plastic knife they don’t glob up.
    have not try it myself yet.

  23. grace says:

    i’m not positive, but i don’t think i’ve ever made a batch of brownies using cocoa powder–it’s always been melted chocolate for me. these look MARVELOUSLY dense and gooey, though, so perhaps i’ll give ’em a whirl!

  24. Lindsay says:

    Made these and loved them. i used the hershey’s cocoa….I haven’t bought dutch yet….but I need to try that next! This was the firs treat snarfed up at our family reunion last week….that goes to say that they were REALLY good, cause there were tooooooo many treats there!

  25. Ashley says:

    Love it! I hate to admit that I tend to like the boxed brownies as well, guess it’s all the years I spent eating the ones my mom made. Will have to try these!

  26. Paula B. says:

    I have these in the oven right now, the batter was delish! I’m always on a perfect brownie quest and this recipe was so easy. Always love a cocoa based recipe because I don’t always have unsweetened chocolate in the pantry. Often my brownies are tricky to time and end up underdone or too dried out – liking the lower baking temp., thinking this will help me out. Taking these over to a neighbor’s so I’m going to frost them, oh boy! (And thanks.)

  27. Diane says:

    I made these when I saw them on Smitten Kitchen (I don’t often have unsweetened chocolate), and I didn’t love it. I have some really excellent Penzeys cocoa, though, so I gave it a try with a little less cocoa and butter and a little more flour, and I liked them reasonably well. They aren’t Baker’s one-bowl brownie or anything, but they are an acceptable substitute for when I don’t have unsweetened chocolate lying around.

  28. Kim says:

    I made these yesterday for a couple I was taking dinner in to, and saved half the batch for my family because they were so rich. My husband is a firefighter and ended up not getting home until 1 a.m. because of fires they have had pop up. I sent him a text before I went to bed letting him know where dinner was and that there were brownies on the counter too. When we got up this morning the first thing he said to me was, “Those brownies were AMAZING!” Thanks again for a great recipe. It was nice to be able to make brownies from scratch that he enjoyed so much, especially after a long day like he’d had.

  29. deb in sc says:

    I generally make brownies in a 9 by 13 pan (why go to all that trouble for an 8×8 πŸ™‚
    Should I just double your recipe?

  30. Mel says:

    Deb – yes, you can double for a 9X13!

  31. Bethany says:

    I’m making these for the second time in a week right now. We LOVED them (and I don’t even like box brownies)! My husband loves brownies, and since I didn’t used to be a fan (I am now) I never made them. Things are changing quickly. I used regular old cocoa, but they still looked as dark as your picture of the dutch-process variety. Divine. That’s what these are. Chocolate perfection. Thanks for yet another fab recipe!

  32. Debra says:

    I can’t wait to try these.

  33. Parvinder says:

    did you use unsalted butter or salted butter?

  34. Mel says:

    Parvinder – I always use salted butter.

  35. Kris says:

    I’ve never been able to make brownies without turning them into a solid brick of unedibleness….until now! I ran out of cocoa powder and my boyfriend suggested using Nesquik chocolate milk powder and they were still irresistible!!!!

  36. Justus says:

    Just made these tonight and they are FANTASTIC, I have tried a ton of recipes, and this is by far the best and easiest!

  37. […] made these brownies for dessert. They are DELICIOUS. I didn’t get a picture but just imagine dark, fudgy brownie […]

  38. Ok I gotta try these! I love a good brownie! They are my downfall.

  39. Heather says:

    I am excited to try these! If you are ever happen to be in the Austin or San Antonio, Texas area you should try Miles of Chocolate (http://milesofchocolate.com/). The only place I have bought them is tucked away in the deli section at HEB, but they are the best fudgy/trufflely/deep chocolatey brownies you will ever taste!

  40. karen says:

    Hi.

    I just wanted to send a note to tell you I made these today and they are fabulous! Rich and decadent and oh-so-moist. We also love the orange chicken recipe. I make it every 3-4 weeks. So yummy! Thank you!

  41. Rabia says:

    This is an AMAZING recipe! I added one more egg and a little water too it to get the consistency just right πŸ™‚ Love it! So good!

  42. Kira says:

    These are great! I have never made homemade brownies before! They turned out awesome! I even drizzled chocolate sauce on top and walnuts.

  43. Gillian says:

    just made these, and added a tablespoon of orange zest. They were absolutely amazing. thanks for sharing!!!

  44. Chelsey says:

    Do you have to use vanilla extract?

  45. Mel says:

    Chelsey – no, but vanilla really adds to the flavor of the brownies.

  46. Kelly deguire says:

    We made these this evening and they were fantastic. I try lots of brownie recipes. This one easy and tasted oh so good.

  47. […] The Best Fudgy Brownies – Mel’s Kitchen CafeJul 6, 2012 … As promised, here is the all-cocoa powder brownie recipe I used when judging the difference between natural and dutch-process cocoa … […]

  48. […] Since it started getting late Wednesday we decided to bake the brownies Thursday. We used this recipe. They were delicious! She’s not a big chocolate eater, but she loves brownies….and […]

  49. V. says:

    Absolutely amazing!!! I have been on a search for a homemade box brownie recipe.. i tried the cooks illustrated version but i was not pleased at all..maybe my oil wasnt good? Although i highly doubt thats what it was seeing as though i moved into my house a year ago so the oil was definitely less than a year old. My husband in a brownie lover and i just want to have a homemade version that he absolutely loves and so far this is #1. I used both raw cocoa and dutch processed..riughly 50/50 and they are still very dark. I am now a devoted reader of your blog..this was the first recipe of yours i tried. Very happy!

  50. Demii says:

    Am making the brownies now….. Batter seemed really thick many I’m just used to the thin box mixes but are the supposed to be super thick?

  51. Morgan says:

    Just put these in oven. Doubled all ingredients and put in a 9×13 pan. I did add a splash of butter extract too. Batter tasted wonderful. Can’t wait to try them!

  52. VAnessa says:

    In the ingredients list, by ‘cup’, what kind of ‘cup’ do you mean because surely 3/4 of a mug of unsweetend cocoa powder is A LOT of cocoa powder?

  53. shauna says:

    Great great great! Best bownie recipe I have ever had, bar none. Even added more unsweetened chocolate to get a darker chocolate flavor. Fantastic! A new favorite!

  54. gracie says:

    The batter was delish! I’m always looking for things to bake to keep my 14 year old self busy and these are the best yet! I also added some chocolate chips and I cannot wait to see how they taste!

  55. Tina Kegley says:

    I am always on the lookout for the perfect fudge brownie recipe and found yours tonight. They are in the oven baking! The batter is delicious, but I have a question about the amount of sugar. When I used the 1 & 1/4 cup, the batter was still quite bitter. I added another 1/2 cup and while it wasn’t overly sweet, seemed better. I will let you know the outcome.

    In answer to the reader who asked what a “cup” was- it is 8 oz. so a mug would be far too large unless you adjusted everything.

  56. Ian says:

    I just made these brownies with my own twist and they were simply amazing! I added in chocolate chips and threw on some sprinkles, but it was fantastic!

  57. Cindy says:

    Making these now hope they are good as everyone says:) concerned about cookin them in the lower part of the oven and not the top tho.. Won’t the bottom burn??

  58. Julia says:

    These were SOOOO good! I threw in a few handfuls of chocolate chips just for kicks as well πŸ™‚ Thank you!

  59. ric ballin says:

    made would like to how all you like this try to make butter mix was very dry .what does 27/8 oz. mean .try to make with 8oz. sugar and so on wasted all ing.

  60. ric ballin says:

    figured it out reading it wrong sorry……

  61. Nicole H. says:

    I didn’t notice the instruction to put them on the lower 3rd of the oven, oops, but they still turned out great. I thought I should bake them longer, probably because they weren’t on the lower level so they still looked wet on top… I’ve been using coconut sugar as a substitute for white sugar as kind of an experiment and it seemed to work well in these (and has worked well in your lemon bread, – although it turned it brown instead of the cheery yellow – and your cornbread). Holden especially loved these. I liked them a lot and especially loved how easy they were. Thanks!

  62. Audrey says:

    Just wanted to share that I made these using King Arthur’s Gluten Free All Purpose Flour, and they are awesome!!! I was nervous, truth be told, but they are so yummy! Required a little extra baking time (about 10 minutes and I turned up the heat a little at that point). Thanks for sharing! Will be making again and again and again and…

  63. Ashley says:

    Are these worth it????

  64. Jennifer says:

    I needed a chocolate fix and my mind was set on brownies. I have to admit, I love boxed brownies and I have tried to make homemade ones that never can compare. Today, I tried yours and I have to say I was pleasantly surprised. I say this because I have been disappointed so many times in the past. Your recipe is awesome! You just may have converted me for good!
    -Jennifer

  65. Ren says:

    Tried this and doubled it too because of all the positive comments, but it didn’t work. Batter didn’t rise and brownie turned out to be a rather flat cake.

  66. Keely says:

    TRY THIS RECIPE!! I just made these brownies (I doubled the recipe and used a 9×13 pan) and they are amazing. I had to add a little extra time in the oven, but they were so gooey, delicious and perfect.. I would recommend them to anyone. Will definitely be making these again. THANK YOU for this recipe :)))))

  67. […] Day dessert. Β This one is super easy. Β Just make a pan of your favorite brownies (I used the recipe here). Β It made one 9×9 pan which was enough for four hearts plus some scraps. Β Cut out hearts […]

  68. Erica says:

    just made a batch of the brownies in the oven for 19 mins.

    dry centre , very dark., no fudge texture, , big disappointment,

    the ingrediants in ounce were hard to follow, tried using the cups.

    it was a big fail for me as i was hopping to make a batch for a road trip coming up.

    xxxxx

  69. Tara Lynn says:

    I just made your brownie recipe. Thank you for posting it! These are by far the best homemade brownies I have ever tasted! My husband and I are both very impressed. I did make one minor tweak, and that was to use peppermint extract instead of vanilla but I was in the mood for chocolate mint. Amazing! This is the only homemade brownie recipe I will ever make!

  70. Melissa says:

    I tried these tonight. I didn’t do the foil thing because I just cut them out of the pan. I also added mini semi-sweet chocolate chips (about a cup) to the batter and toffee chips to the top. Turned out great. I baked them about 30 minutes. Will make again! Thanks!

  71. rach toon says:

    This is seriously the only batter for any baking i have literally been able to ‘lick the bowl’ with lol i bake often and this is by far the easiest and yummest baking aside from homemade pizza, and will now be written in my recipe book! !!! Thank you πŸ™‚

  72. Deb says:

    These brownies are THE BOMB. No need for any other recipe. I made them in mini muffin tins, got 24 of them, baked for 15 mins. They were a hundred times better than those two bite brownies you can get at the store!

  73. Ava says:

    Very nice – but perhaps too decadent. If I make again I will not use Dutch process.
    I do love not having to use chocolate squares!

  74. Yael says:

    Doubled this yesterday for a group of 20 or so (with oil instead of butter for a dairy-free version), and got paid the highest compliment i’ve ever gotten as a baker. a friend told me they were like “sex in the pan!” Thanks!

  75. heather says:

    These are amazing, best brownies I have EVER HAD. I used special dark cocoa powder and if you are a chocoholic, this is the way to go. deepest, darkest chocolatey yumminess. Look no further, this recipe is the only one needed.

  76. […] Adapted from Mel’s Kitchen Cafe […]

  77. Kate says:

    I just made these, and they are soooo good. They practically melt in your mouth. Thank you Ms. Mel for all of your hard work. Your website is wonderful!

  78. Kate says:

    I have made these 3 times already! I love that it doesn’t have any special ingredients. I just shared this recipe with a friend.

  79. Cathy says:

    I found it…I finally found it! A moist, fudgy and oh-so-easy-to-make brownie. Thank you so much for sharing, Mel!

  80. Tiffiny says:

    I love how dark the brownies came out when using the Dutch process cocoa. Mine turned out even darker than your photos! They are so easy and so yummy and so fudgy. Love them!

  81. Idania says:

    I am so dissapointed….that I didn’t check here first. I found a recipe (attributed to you) for Best Brownies on Pinterest. I looked up the link and it led me to http://www.peachtreecooking.blogspot.com. Anxious for a great recipe I decided to try this one from the peachtree blog. I followed it step by step and to my dismay, the brownies are horrible! Too sweet, and they are falling apart! I was so disappointed. So I decided to look you up and double check the recipe, and sure enough, they (peachtree.blogspot) got it all wrong! I used 5 eggs according to their recipe (which I did think was too much), and the amount of cocoa powder is wrong too. I hate that I wasted all those ingredients on crappy brownies!! I will however try again with the correct recipe!

  82. […] Recipe adapted by Mel’s Kitchen Cafe which was adapted slightly from Smitten Kitchen and originally from Alice Medrich’s Bittersweet. […]

  83. […] Notes Recipe adapted from Mel’s Kitchen Cafe […]

  84. I adapted these on my blog using carob powder and loved them! They are so good with some peanut butter on top. It would be awesome if you’d come take a look at my post πŸ™‚ http://piesandplots.net/rich-carob-powder-brownies/

  85. Michelle says:

    I made these for my son’s birthday party yesterday, and they were a big hit! So rich and decadent. Will definitely make again. Thanks for the recipe. πŸ™‚

  86. Natalie S says:

    Mel, I absolutely loved these (and I’m not generally a brownie lover, they always seem too sweet and not chocolately enough.) The fact that they are super fast and easy to make and don’t require melting chocolate has moved them up to “favorite” status. I used Cacao Barry Extra Brute cocoa powder, which really intensified the delicious dark chocolate flavor. Thanks so much for another awesome recipe!

  87. Edrica says:

    Wow! These brownies are amazing. I added a chocolate chips to the microwave mixture. But there was no need to add chocolate chips to this recipe unless you wanted a more chewy fudge brownie. Next time, I will make this recipe just as is. Thanks Mel! Will definitely check out more recipes from this website.

  88. may lee says:

    should the sugar be grinded or simple granulated sugar is fine?
    please tell as soon as possible thankyou!

    • Mel says:

      May Lee – granulated sugar is fine. You’ll have to use whatever is closest to salted butter (I don’t know where you live or what you have access too). Can you get unsalted butter? If so, use that.

  89. may lee says:

    I can’t get salted butter where I live so what can I use instead?

  90. Trish says:

    Thank you! My 3 month old has a milk/soy allergy & I am breastfeeding…so hard to find brownie mixes that are completely milk & soy free. Made these with coconut oil in place of butter. They were simple (made them with my 3 year old), quick cleanup, & tasted amazing. Finally got the chocolate I have been craving. πŸ™‚ Thank you!

  91. Helen says:

    Disappointing taste and texture :-(…. won’t be making these again.

  92. Robin says:

    Made these last night, yummmm. Was looking for a recipe similar to the classic Fry’s cocoa brownie recipe, but without baking powder since I’m out. These hit the spot. I cooked them in a 9×9 greased baking pan with no problem. Since I like my brownies pretty chewy, and I have a feeling my new apartment’s oven runs a little cool, I ended up leaving these in the oven for about 35 minutes. They were perfect!! If you’re looking for a super dense, chewy, fudgey brownie, these are the ones. Not cake-like at all.

  93. Sara says:

    These are wonderful! I use the Pampered Chef brownie pan and get 10 thick ones from this recipe (I could probably get 12 if I made them slightly thinner and quit tasting the batter!)
    I also add 1/4 tsp of cayenne pepper along with the vanilla and it gives them a nice little bite that enhances the chocolate taste. Looking forward to trying them with the Dutch-process cocoa. Thank you!

  94. Meredith says:

    I cooked these brownies exactly to the recipe and they are not that good. Use this recipe if you are looking for more cake like brownies without the glistening top.

  95. jackie says:

    just threw these in the oven but I used Hershey’s special dark coca powder and a little bit of cinnamon!. cant wait to see if they taste as good as they already look.

  96. Lindsey says:

    I Have made these 3 times now,the best brownies! delicious!!!

  97. Linda says:

    These brownies are easy to make and turned out chewy and moist with a wonderful
    dark chocolate flavor. Thank you for sharing the recipe. : )

  98. Mary says:

    These are amazing!!! I made them not knowing what to expect and I’m so glad I did. I Love boxed brownies but I actually think I like these more. They are perfect. So decadent. They are very fudgey. I ate then with my husband and his friend and we ate them all the day of. Yikes!

  99. Sandy says:

    How do you get the cracked, shiny look with this recipe? I tried them tonight. They tasted good, but lack the “boxed-brownie” look.

    • Mel says:

      Sandy – not really sure of the secret – they get a bit crackly on top while baking so I’m not sure what would have happened with your batch. Keep in mind they aren’t quite as crackly and shiny as the boxed mix so maybe they turned out just fine.

      • Suri says:

        The crackly, shiny tops come from the sugar melting into the butter (step 2 in the recipe). Make sure your sugar is completely dissolved and you’ll have crackly tops!

  100. Sara says:

    Absolutely the BEST! Can you tell me how many calories are in one brownie please?

    • Mel says:

      Hi Sara – I don’t keep track of the nutritional info but you could use an online nutritional calculator to figure it out if you wanted. Glad you loved them!

  101. Suzie says:

    G’day Mel! I just stumbled across your blog this morning and had made these by noon! I added 1/2 cup of dried cranberries, 1/2 cup of prunes and increased butter ever so slightly to 150g. Ended up taking longer to bake (30 mins on 160C), but I’m wondering if that’s because I opted to not use fan-forced? Thanks for the recipe.

  102. Gitte says:

    After searching Google for a good half hour, I decided on this recipe (based on the pictures, the recipe’s simplicity, and I barely had a 1/2 cup of flour left in the pantry). I made them with natural unsweetened cocoa powder since I don’t have dutch processed. These brownies ARE amazing! I’ve tried so many different brownie recipes over the years and none of them ever came close to how they taste out of the box. IMO this recipe surpasses box brownies as far as taste and quality is concerned, because I made it and I used ingredients I trust. Thanks so much for sharing!

  103. Tab says:

    I am so excited to eat these! I have a craving for brownies and was so sad to find that I didnt have any boxed mix in the house. I seen I had Cocoa powder and I instantly Googled! Thank you for blogging this amazing looking recipe!! Its in the oven baking right now and I cant stop thinking about them HaHaHa XoXo-

  104. Sara says:

    I love this recipe and make them all the time. One thing I do different is I pour the batter into mini-muffin pan tins and bake for the same amount of time. They come out perfectly when sprayed with oil, but bite sized! Awesome.

  105. UnsatisfiedBaker says:

    Wow. These brownies are freaking disgusting. I like, they were REALLY gooey and bad. I think these are the antichrist of all brownies.
    Damn you. You vile, vile, Mel’s Kitchen

  106. Julie says:

    Hi Mel,

    These brownies look great, but I’m looking for a really thick brownie (as in tall). Do you think it would work to double the batch or 1.5 the batch and still cook it in a 8X8 square pan? Or would it never cook/the edges would cook too fast before the middle?

    Thanks!

    • Mel says:

      Hi Julie – I’m worried your idea might result in the middle of the brownies being seriously gooey while the edges are overcooked. I guess the only way to know is to try it – good luck if you do!

  107. rosalee neal says:

    I made the brownies just used a Muffin pan so its easier to just grab and go no mess. They turned out good .

  108. Monique says:

    I just whipped these up and they are delish! I LOVE box brownies as they are my guilty pleasure but I wanted to make something i would feel better about my two year old eating! And these are not only easy but very tasty! Can’t wait for dessert! Thank you!

  109. Jennie says:

    Hi I did not use unsalted butter…
    would that take out the bitterness? To me it wasnt sweet enough and to bitter. Maybe the powder wasnt right? I just used kroger baking cocoa. But everything else was exactly as directed.

    • Mel says:

      Jennie – if they were too bitter to your taste buds, using Dutch-process cocoa will help as it has a less acidic taste than natural cocoa powder.

  110. Jennie says:

    I just wanted to add that the texture is heavenly. I may just need to try a different cocoa.

  111. Holly says:

    I just made these today. I hate to say this but they were not that great. They definitely did not remind me of a yummy boxed brownie mix. If you pair this brownie with ice cream and whipped cream and a drizzle of chocolate, it helps soften the strong taste of the brownie. I LOVE chocolate and could not eat the brownie on it’s own….that’s saying A LOT!

  112. Tamara says:

    I made these just a week ago, and they were an absolute hit! My husband said they were the best he’s ever eaten… And my two boys agreed. Word of their deliciousness traveled so fast that I have been asked to bring a few batches to Thanksgiving dinner. πŸ™‚

    LOVE the taste and texture of these fudgy brownies, and especially the fact that we are cutting out a bunch of those mystery ingredients in the boxed stuff. Thanks so much for sharing this recipe!!

  113. Sarah says:

    This recipe is not my friend. I’ve tried it twice now and haven’t been thrilled either time. The first failure was, granted, my fault. I did the butter conversion in my head instead of using a conversion tool. Of course I did it wrong, which then yielded dry brownies. (I live in Asia where butter comes in blocks of 454 grams with no handy measurement markings on the wrappers.)

    The second batch was better, but came out too cake-like for my taste. Again, this is undoubtedly my fault. I only had medium eggs left (I used the large ones in the first batch – which I doubled) so I used three eggs instead of two.

    I really wanted this recipe to work, but I am officially giving up on it. πŸ™

  114. Angelica Garcia says:

    Is it just me or is 20-25 minutes not working? They have been in for 40 minutes now and still not close to being ready.

  115. Naomi Olivia says:

    Just made these! They’re so rich & fudgy! I used part vegetable oil & self raising flour (all i had) and they weren’t in the slightest cakey. They are actually so fudgy that i’m having a hard time cutting them into neat squares cause they stick to the knife! Thanks for the recipe πŸ™‚

  116. Lindsey says:

    these are delicious & so easy to make!

  117. Veronica says:

    Wow! I made these today using a cupcake pan since my 8×8 was in use. I baked them at 325 for 30 minutes and they are absolutely delicious! Also boyfriend-approved πŸ™‚

    I made 8 but probably could have gotten a full dozen if I’d scooped less batter per cupcake.

  118. Janie says:

    Very delicious and easy to make! I used Hershey’s cocoa and 1 stick of real butter (salted) and 2 TBSP Crisco shortening. They turned out perfect.

  119. Kelly H says:

    These turned out completely divine! I added some cayenne and pecans to mine. Thanks for the lovely recipes!

  120. Nita says:

    I made these brownies this morning using Valrhona Dutch Cocoa. It was my first time baking with Dutch Cocoa. I thought they were by rich and dark and yummy but they weren’t my favorite. My kids didn’t like these as much as I was hoping they did. I’ve made many brownies from your site and my go to brownie is your easiest brownies recipe. We all love the easiest brownie recipe and I make it at least once a week and sometimes more. I’ve even made it with less eggs or butter and they still turn out delicious. So while these were good , but I think I’ll be sticking to the easiest brownie recipe.

  121. Rhiannon says:

    Found this recipe today and i tell you what, the mixture tastes amazing! Was so excited to get them out of the oven. Theyre so rich, crisp on the top and fudgy in the middle. A bit flat, but will definitely be making these again!

  122. Laurie says:

    I just made these for the first time. I too thought the mix didn’t taste as sweet as boxed brownies so I did add about a quarter cup more sugar and I usually make peanut butter frosting which is to die for . I will try not to eat them all before my hubby gets home. Love them with a glass of cold milk.human

  123. Irfan says:

    Dear Mel,

    I am one of those who love baking and I must say these brownies have been a favorite. The aroma and the taste is unequivocal to any as yet tasted. A 2 thumbs up!!

  124. Gen says:

    Made this for desser tonight. My family loved it! It didnt rise as much as the boxed brownies but thats to be expected since there’s only 1/2 C of flour and no added unknown ingredients. This is a keeper! So moist, chewy, fudgy and best of all crunchy on top like what our family likes. Go ahead and make it! :). Thanks Mel! πŸ™‚

  125. adriana says:

    If you think, store bought brownies never have melted chocolate in them, so makes sense to use cocoa powder. I will use powdered sugar though as that what it is usually in a box from store. But I also noticed on a box from store that they use corn starch and baking powder. Can you tell me why? Thanks

    • Mel says:

      Adriana – I have no idea why boxed mixes include the ingredients that they do. It is probably all to do with the texture of the brownies. Good luck.

  126. Heidi says:

    I went to the link for the original recipe on smitten kitchen and she said her baking time was actually more like 35 minutes. You might want to add a note about longer baking times. Mine took over 40 minutes to bake! And I know it is not my oven or ingredients. I am an avid baker. I weighed all of my ingredients and know that my ovens’ temperature is spot on. Just thought this might help others!

  127. Molly says:

    I am sitting here with one of these brownies in hand because I didn’t want to wait to finish it to say thank you. These are unreal.

  128. Lex says:

    I can’t say enough good things about these brownies! I’ve been searching for years for a homemade brownie recipe that beats out the box. THIS. IS. IT. I fed them to a house full of people and they were gone practically before I’d taken them out of the oven.

  129. adriana says:

    I have made these and they were very good. But still I did not get that nice crinkly top and then I read about beating the eggs with sugar and I have to say they had the best crinkly top ever. Thanks!

  130. Sharon says:

    Just made these for the first time and it definitely won’t be the last. They are amazing and taste just like a box mix . . . only better, of course. I even used gluten-free flour in place of the regular flour and they turned out perfectly. Thank you for an awesome, easy brownie recipe πŸ™‚

  131. Stevie says:

    These brownies were so delicious. i have been searching for a fudgey brownie for a long time and i think i’ve found the one! thankyou πŸ™‚

  132. Samantha says:

    I added crushed walnuts and chocolate chips. They turned out AMAZING but I did have to increase the cooking time because they didn’t want to set. So happy πŸ™‚

  133. mitpuc says:

    This is the best brownie I ever had. It is most and fudgy! However, Is there anyway I can make it less sweet? I am a bit concerned that if I reduce a sugar it would change a texture.

    • Mel says:

      Mitpuc – You could experiment cutting back the sugar but I haven’t tried it so I can’t vouch for results. Sorry!

      • Cari says:

        I read once that you’re able to safely reduce the sugar in any recipe by 1/3 without any adverse effects. Not sure if that’s true of this recipe, but I regularly reduce the sugar in baked recipes by as much as 1/3 and haven’t had any issues.

  134. Samantha H says:

    These were so easy to make and were absolutely delicious! I was out of dutch cocoa powder so i just used regular and they were amazing! Thanks so much for the great brownie recipe; it’s definitely one of my favorites.

  135. Linda F says:

    Would be helpful to know at what altitude you are baking. I am in Colorado – mile high, and do not know if I should adjust for the altitude. I think many people do not realize the effect that altitude and humidity have on our baked goods, including baking times. I have lived all over the U.S, and my recipes show conversions of my favorite recipes for each location. Thanks for providing the altitude info. Am dying to make this recipe.

  136. ally says:

    does the butter need to be softened?

    • Mel says:

      Ally – The butter gets melted. Here is step #2 in the instructions. “Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth.” Good luck.

  137. Mickie says:

    Ahh Mel, how I love thee, let me count the ways… Is it creepy of me to write you a love note over a brownie recipe? My pregnant chocolate craving self couldn’t wait another minute to eat something divine. Since I don’t keep any sort of sweets in my house for this very purpose I was eating and handful of semi sweet chocolate chips when I thought, BROWNIES! So of course, you have my go to recipe. Keep on keepin’ on my dear friend. You’re a life saver.

  138. Lindsay says:

    First time posting but have been following for awhile- β™‘ your site!
    That being said been doing more indepth research on using diff cocoa powders and their uses and bs vs bpowder and why you use one vs another in regards to cocoa pwdr. Is there a reason you left these ingredients out in this recipe?

    • Mel says:

      Hi Lindsay – not all brownie recipes need a chemical leavener like baking soda or baking powder – this recipe does great without them. πŸ™‚

  139. Michelle says:

    These brownies are absolutely phenomenal! Our family loves fudgy brownies, and these are totally fudgy and amazing. Thank you so much for sharing the recipe! πŸ™‚

  140. Lexy says:

    So much praise means a real winner here for sure. I’m having trouble finding “bittersweet” chocolate. Could only find Ghiradeli “bittersweet cho. chips”. Are chocolate bars marked
    60 or 70 etc. percent bittersweet or must it say bittersweet on the wrapper.

    Thanks for a great sounding (at this point, hope to come back with experience to say “great tasting”) recipe.

    • Mel says:

      Lexy – I use the Ghirardelli bittersweet chocolate chips for this recipe and they work great. I’m not sure if candy bars are labeled bittersweet but baking chocolate should be (usually located above the chocolate chips in the baking aisle).

  141. jodi says:

    I tried this recipe last night. Your recipes never fail me! However, this one was a bust. I did forget the 2 T of cocoa, but I don’t think that should have made enough difference to ruin them. They were just sooooo gooey. I cooked them in a glass pan. Maybe that was it? Oh well, at least I tried something new from my standard brownie recipe πŸ™‚

  142. Shannon says:

    These were great and I used your frosting recipe from another one of your brownie recipes which made it even that much more sinful! I will definitely make these again!

  143. Lisa says:

    Have made these twice now and absolutely perfect both times! I did throw in a handful of chocolate chips the second time to remind me even more of my favorite boxed mix, but even without, these are to die for. I did have to bake 35 minutes or so, but I think it’s just my oven. Thanks, Mel!

  144. laura says:

    I use this recipe a lot, and we love them. It’s pretty much my go-to brownie recipe now. I like to use the Hershey’s Special Dark cocoa, which gives it a nice dark chocolate flavor. I have to cook them a little longer than suggested, but these brownies are meant to be gooey, and once they cool they are the perfect texture. Thanks for sharing!

  145. Laura says:

    Made these tonight with what I’m guessing was dutch-process cocoa (based on looks) and they turned out fudgey and delicious!! My idea of a perfect brownie πŸ™‚
    Added chocolate chips to half of the pan and that was a good move.
    However, at 325 in an 8×8 pan, my brownies took significantly longer than 20-25 min. But just going by the toothpick worked fine!

  146. Jessieka says:

    I made this last night as my “practice brownies” before I actually make another one for a wedding gift to a friend. Baked in a 9×9 square pan for 20 minutes. This is the first time I made brownies and was afraid I messed it up because the finished product looked heavy and hard. Chilled it overnight in the fridge anyway and cut it literally 30 minutes ago. Boy am I thrilled and happy with the result! The texture is perfect – gooey and fudgy and moist! Really perfect!

    I have an issue though. I think it’s too bitter for my taste, like it’s missing a hint of milk (I guess I prefer that point between semi-sweet and bittersweet in the chocolate taste continuum) . I used Dutch processed cocoa. Do you think if I reduce the cocoa powder it would make a drastic change in the flavor, texture and balance of the ingredients? I also plan on putting a semi-sweet chocolate ganache on top for the next batch I’m going to make. Do u think that could help?

    • Mel says:

      Hi Jessieka – I think your best bet is to add just a little more sugar. Decreasing the cocoa powder may work but getting rid of some of the dry ingredients may change the texture. Have you tried the natural, unsweetened cocoa powder? You may like them better that way.

      • Jessieka says:

        I was thinking of using the natural, unsweetened cocoa powder the next time I make it. I have Hershey’s on hand. I’m just a little bit hesitant to use it because I read in one of your posts that the the brownies made of natural cocoa powder leaves a bitter aftertaste. But, yeah I guess that’s what I’m going to use next time! Thanks! πŸ™‚

        P.S. I brought some of the brownies at work today and my co-workers loved them!

  147. Maria Van Wormer says:

    Thank you for posting this recipe! I have always LOVED boxed brownies and wanted something similar – but better. I need to try these exactly as posted, but since my son has milk allergies I made these brownies substituting coconut oil for butter. They turned out delicious! They taste like “Mounds” candy bars – very gooey and rich – only they were too greasy. When I make them again this way, I will use ΒΎ-1 C coconut oil for the 9×13 double batch recipe. (Instead of 1 Β½ C. butter) I’m sure if it had been butter, they would have been perfect! I can’t wait to try the recipe the way it should be!

  148. Louise E. says:

    I baked these yesterday and they turned out very fudgy and very rich tasting. I ended up having to bake a little longer than the recipe suggested, but it might have been my oven or the pan I was using. If you are looking for a dense fudgy brownie, then this is the recipe to try.

  149. Cameron says:

    I made these tonight and I was not disappointed! I normally prefer boxed brownie mix over homemade but not anymore. They were wonderful! I follwed the directions as written but I did have to bake a little longer. Other than that, the recipe is perfect! Thank you for recipe!

  150. maggie says:

    oh my goodness these are so delicious!! β™₯ β™₯ β™₯ i used dutch processed cocoa and they turned out as good if not better than the boxed mix in my opinion! and the consistency is perfect, very fudgy and chewy c:

  151. Marcie says:

    Hi Mel! I made these for the second time tonight and while I liked them, they were too rich for my hubby. Can I reduce the amount of Cocoa to get a less rich flavor?

  152. Haley says:

    We made these twice this week and both times they were amazing! The first was for a family dinner party, and everyone was asking for the recipe. No one could believe how easy the recipe is. I made them again last night because getting one brownie from an entire batch leaves you craving more, and my brother ate almost all of them! Grrrr. I highly recommend eating them from the fridge…so, so good.

  153. Karen says:

    Hi Mel,
    I tried this recipe and they came out with very nice flavor, but far too dense, with almost packed clay like texture. I know there is no leavening agent, but do you have any suggestions about what I did wrong, please?
    Thanks so much.
    Karen

    • Mel says:

      Hi Karen – it’s really hard for me to know exactly what could have gone wrong since I’m not there in the kitchen with you but is there a chance maybe the batter was over floured?

  154. Karla says:

    Yummy, extremely fudgy & dense. I added a half bag of Ghiradelli chocolate chips & used dark cocoa. My kids had seconds.

  155. Lilith Anne says:

    I must have screwed something up terrible. I doubled the recipe and followed the instructions to a T. At 20 minutes, there was all this extra butter everywhere, so I let it go five minutes longer and hoped it would soak in or something. It didn’t. I ended up pouring a bunch of butter off. When I finally cut into it and took a bite, it was the driest, least sweet, cakey thing I’ve ever tasted.

  156. fmandds says:

    Made these and I love the flavor. I think that rich dark chocolate is the best. I used dutch processed cocoa powder. I also used KAF whole wheat flour, which I think made the texture a bit grainy. I didn’t mind it though. The only other thing I didn’t follow the instructions on were stirring for 40 strokes. So maybe it was that. The flavor though is exactly what I want and I will make them again.

  157. Mandy says:

    I have used your recipe a few times, and LOVED it; it’s perfect. Then I lost it. I have been looking for months, trying to find it again, I couldn’t remember what it was called or where I found it. I’m so excited that I found it again today! Can’t wait to make these for my boyfriend. He’s never had brownies from scratch. I hate all the extra crap that’s in pre-boxed foods. πŸ˜€ And I LOVE that this uses so much cocoa powder!

  158. megs says:

    Omg, these brownies were amazing. Fantastic. I made them for my boyfriend but ate the whole batch before he got home so i had to make a new batch. Thanks for the recipe! super fantastic

  159. skyy says:

    These are the best brownies ever!! They beat the box brownies any day. I’ve made them so many times.

    Thanks Mel!

  160. Trisha says:

    I tried these in a mini muffin tin. Done in about 18 minutes. They have a cake-like texture in the middle and edges a bit crispy. I love the flavor. Any ideas to make them somewhat chewy? πŸ™‚

  161. Patti Hogue says:

    These are perfection….! So easy and can’t wait to add stuff to them.!

  162. Shawn Ewing says:

    I followed the recipe exactly and did not care for this recipe. It tasted quite chalky and I think it was rather a waste of good ingredients. Sorry.

  163. Janet says:

    I absolutely hate the taste of boxed brownie mix. Homemade is so much better!!!

  164. Joanne says:

    These really are the best recipe I have found. So easy. And so precise on the time. I made Brooke’s with them. Peanutbutter ones. And because these are so fudgy, they kind of tasted like a peanutbutter cup. Love this recipe.

  165. Megan says:

    I made these a day ago and they were really tasty! Even my fiancΓ© loved them and he doesn’t eat much sweets. The only think is next time I will cook them longer. I cooked for 40 min. and it still was too gooey in the middle. Also the top didn’t “crack” as pictured. Either that or I would bake in a longer pan at 20-25 min. Thank you for the recipe!

  166. This is the best recipe for a fudgy brownie I’ve ever found. Recipe’s a keeper and I’ll be making these again for sure. Followed the recipe exactly, including the amount of time in the oven and they came out perfectly.

  167. Holly says:

    We have made these brownies twice now and my teenage sons have nicknamed them “the Bownies of Mordor” because we all become dangerously selfish and irrational when in the presence of these treats. Best. Brownies. Ever.

  168. Michaela U. says:

    I did the dark chocolate version and I was amazed that it tastes exactly like the box. I had my doubts only because I have tried many other types of brownie recipes. They were great! For those who say it’s too gooey, try baking it for longer and trust the toothpick check method. I baked mine 15 minutes longer and they were perfect! Thank you so much!

  169. Haley says:

    I had to leave a comment! I am a phenomenal cookie baker and cook but fail at brownies repeatedly- it’s so frustrating! I made these last night. Followed your recipe and methods to a precise “T”. Added 1 cup of chocolate chips after 40 strokes. Baked for 35 minutes. Let them cool COMPLETELY before cutting .
    Awesome. Fudge centers, chewy outsides. Excellent chocolate flavor.
    This recipe is a keeper. Ingredients are all in my kitchen at all times. And this was so easy. Thank you SO MUCH. This is my go-to from now on.

  170. Drei says:

    I just made a batch of these brownies and they’re really easy to make, came out moist and fudgy. I followed all the instructions, except changed the flour to buckwheat flour. Then added chopped walnuts before pouring to the baking pan. I extended the baking time another 10 min more because it still hasn’t set after 20 min.

  171. Kate says:

    what kind of sugar do I use? brown or white?

  172. Katherine says:

    Oh my gosh. I just made these here in France for an event I’m attending tonight. They are just delicious! I hate to give them away. I google “fudgy brownies” for a recipe and yours appeared and looked so easy….and it was! Thank you.

  173. Vika says:

    Hi Mel! Could I by any chance swirl in some caramel sauce in the batter? To make caramel brownies! Would the consistency change?

  174. M.Scott says:

    They were too bitter!

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