The Ultimate Brownie Guide

Yield: 9 medium brownies

Prep Time: 10 min

Cook: 1 hour

Tessa Arias The Ultimate Brownie Guide experiments with ingredients and methods to see what makes brownies cakey, chewy, or fudgy so you can make your own ultimate brownie! If you're a frequent...
Jump to recipe!

48 Responses to “The Ultimate Brownie Guide”

  1. #
    Tieghan — September 16, 2013 at 5:54 am

    Fudgy brownies are so my thing!! LOVING these guides, they are awesome!

  2. #
    Ada ~ More Food, Please — September 16, 2013 at 8:55 am

    I love your guides! They’re fun and informative 😀 I’ll eat any kind of brownie, but fudgy ones are my favorite!

    • #
      Tessa — September 16, 2013 at 10:34 pm

      Thanks a lot, I’m glad you like them!

  3. #
    Gaby — September 16, 2013 at 5:33 pm

    Love this post! You know how much I love brownies!!

  4. #
    Jenny @ The Brunette Baker — September 23, 2013 at 10:06 am

    Two Words – Face. Plant.

  5. #
    Sara — September 23, 2013 at 1:50 pm

    My favourite ones are not actually on your list, they were the chocolate cinnamon ones you made (I think they were called Mexican brownies). They are actually amazing and I wish I had a big plate of them right now! They are just soooooo good!

  6. #
    Joanne T Ferguson — September 27, 2013 at 8:33 pm

    G’day Tessa! What a GREAT experiment and LOVE your photos, true!
    As a very visual food lover, your post today has me craving brownies too!
    I repost on my FB acct..
    Cheers! Joanne

  7. #
    Erika — November 18, 2013 at 9:40 am

    When I click over to the page, it only loads for a few seconds before reverting to the home page. Do you know why this is happening? I really want to read your post! 🙁

    • #
      Tessa — November 18, 2013 at 11:17 am

      Hi Erika! I reported this problem to Relish and they’re working to fix it. In the meantime, you can clear your browser’s cache and cookies or simply click on this link: to avoid being rerouted to Bing. Thanks for bringing this to my attention!

  8. #
    Jasmine — November 29, 2013 at 6:50 am

    The link isn’t working

  9. #
    Hanna — December 3, 2013 at 9:03 pm

    i love slutty brownies but they are even better if you replace the oreo with a peanut butter cup

  10. #
    Paula — May 3, 2014 at 3:07 pm

    How did you decide to substitute 3/4 cup cocoa for 2 oz. unsw chocolate? According to what I’ve read, the cocoa adds a starch component that must be corrected for when adding it to the dry ingredients of a recipe (as well as, needing to supplement the total fat when making the cocoa-for-chocolate substitution). I just wondered–weight? subjective experience of the cocoa’s cacao-intensity??

    • #
      Tessa — May 3, 2014 at 4:00 pm

      Hi Paula! Yes, I used 3/4 cup cocoa because it weighs about 2 ounces (can vary depending on the brand/method of measuring). I wasn’t surprised that these brownies came out dry, most cocoa powder based brownies (this one is a fave: have lots of butter and little flour. For these experiments I wanted to alter the smallest amount of ingredients/methods possible in each batch to see exactly how the variable in question affects the final product. If I change too many things it skews the results. I hope that helps!

  11. #
    Sendy — May 19, 2014 at 4:42 am

    Hi Tessa,
    Great brownies! i’ve tried the original one and it taste fantastic!! Thank you so much for sharing the tips and recipes! I wanted to try the thick and fudgy toffee brownies but I cant seem to find Toffee around the place where I live, I live in Jakarta btw. Could we make the toffee instead? Could you please also share the ingredients? Thanks a lot Tessa 🙂

  12. #
    Lisa — July 16, 2014 at 6:27 am

    Wow, I can’t believe it! In 2004, I learned what brownies are. Since then, I tried getting them right. 10 years later, and I finally did it! This guide is perfect, thank you! 😀

  13. #
    JORGE — August 12, 2014 at 7:45 pm

    This compilation looks awesome. Have you ever tried making Brownie Brittle? They are these crunchy brownie-like cookies…oh so good. Any ideas?

    • #
      Tessa — August 12, 2014 at 10:32 pm

      I just got a bag at a blogging retreat a week ago! My first time experiencing it. I’ll have to experiment with making a homemade recipe for the stuff.

  14. #
    Dulce — August 31, 2014 at 12:57 pm

    Thanks for this great guide. My favorite brownie is the fudgy, I can say I love all of them. Thanks for sharing.

  15. #
    Dulce — August 31, 2014 at 1:10 pm

    Thanks for sharing this guide. The fudgy ones are my favorite.

  16. #
    Connie — September 2, 2014 at 3:36 pm

    The Whipped Eggs and Sugar one looks/sounds like my perfect preference of brownies! I love them a little chewy, fudgy and the crinkly sugar crust. I love these variations/experiments of baked goods you do (such as the chocolate chip cookie one)–saves me on a lot of batches of trying to determine the recipe for me. Thank you for sharing!

  17. #
    Nat — September 3, 2014 at 4:28 am

    I no longer use vegetable oil in my baking-it’s either butter or coconut oil.
    Have you tried this recipe substituting the fat with either of these?

  18. #
    Kate — September 25, 2014 at 7:13 am

    If I will add some Chocolate chips of any flavor or some different kinds of nuts it still affect th

  19. #
    Kate — September 25, 2014 at 7:14 am

    If I will add some Chocolate chips of any flavor or some different kinds of nuts will it still affect the texture of brownies? Thanks! 🙂

    • #
      Tessa — September 26, 2014 at 8:31 am

      Nuts will definitely affect the texture! You should be able to add any kind of mix-ins you’d like as long as they’re about the size of chocolate chips.

  20. #
    Claire — October 8, 2014 at 11:07 pm

    This is helpful, thank you! I like my brownies thick with a crinkly top, fudgy, and not dense. The oil and cocoa ones look absolutely delicious! I need to experiment with a gluten free, vegan version of those!!

  21. #
    Yael — October 27, 2014 at 10:04 am

    I am a big proponent of the cocoa/oil brownies. Everything truly goes into one bowl quick and easy – no melitng required. Not that I am an expert or anything, but it seems your substitution of cocoa for chocolate was way off. You’d need much less cocoa and a bit more fat to achieve deliciously moist cocoa/oil brownies. As the experts say and I paraphrase, an equal amount of cocoa is more intensely “cocoa-flavored” than the same amount of unsweetened chocolate, BUT lacking in fat. In your control recipe, I would have used 1/3 cup cocoa and 1/2 cup oil. Thanks for your super guide!

  22. #
    Cody — November 10, 2014 at 7:30 pm

    Hey how many eggs white if use the whipping egg white method? And what about the eggs yolk?

  23. #
    Laurie — January 3, 2015 at 5:53 pm

    This is a follow-up to Paula’s and Yael’s question/comments. I, too, wondered how you came up with 3/4 cup of cocoa to replace the 2 oz of baking chocolate. I’m not at all surprised that the brownies you substituted cocoa in were dry and crumbly. Baking chocolate is just that-chocolate. What does chocolate have in it? Cocoa butter! I have a recipe that my Mom gave me that calls for baking chocolate. In her notes she says “if substituting cocoa powder use 3 level tablespoons cocoa + 2 tablespoons of butter per square”. The cocoa butter must be replaced with something or you will get nowhere near the same results. I hope you’ll retry the cocoa ones with the proper ingredients to see how they really come out. 🙂 I love your guide though.

  24. #
    Angela — June 13, 2015 at 1:14 pm

    Hi Tessa! First I’d like to thank you for taking the time to create this guide; it’s been really useful when I want to experiment with brownies (your guide on cookies is great too!).
    But I have a complaint/question. I followed the control recipe and used the whipped eggs/sugar change. While preparing the batter, I noticed that the recipe called for 2 oz. of chocolate which I converted to about 1/4 cup of chocolate. I thought the amount to be very small, but I ignored it and continued the recipe. It turned out exactly as you described it to be, except for the color of the brownies came out pale brown and didn’t taste like chocolate or brownies at all. I was sure that the problem was too little chocolate, so I went back and looked over the entire guide to make sure that it wasn’t a typo. I noticed that on the cocoa powder recipe you said that you “removed the 4 ounces of melted chocolate in the recipe and replaced it with 3/4 cup of natural unsweetened cocoa powder”, contradicting the original recipe and then followed the original for the cocoa and oil recipe, stating that you “replaced the 2 ounces of unsweetened chocolate with 3/4 cup natural unsweetened cocoa powder”.
    I hope that you can fix this soon, please!

    • #
      Tessa — June 14, 2015 at 8:26 am

      Hi Angela! Thanks for pointing that out! It was a typo. If you look at the original Baker’s One Bowl Brownie recipe for an 8×8-inch pan size, it calls for 2 ounces of chocolate. That is the correct amount for that size pan. I hope that clears things up! By the way, you may want to try out my Ultimate Brownie recipe which utilizes the whipped eggs/sugar technique and makes for very chocolaty brownies:

  25. #
    natalie — July 23, 2015 at 6:43 am

    hi! i’ve just made the control recipe with whipped eggs and sugar and the brownies look pale, it will modify the brownie if i add more chocolate?

  26. #
    carmine — November 22, 2015 at 8:04 pm

    Just a new to brownie baker so Don’t use a brooownie mix that has past expiration date, tastes stale. Use extra egg if you like cakey texture, I am not a fudgy guy. Use a silicone baking pan comes out easier, edges not crunchy. Good luck you all and keep on experimenting until you hit it!

  27. #
    Belinda — December 27, 2015 at 10:25 pm

    Hi Tessa! May I know for the recipe you gave, in a 8″ x 8″ pan, how high/thick are the resultant brownies? Thanks!

  28. #
    Devina — April 4, 2016 at 8:01 am

    Hi, I wanna ask about the cocoa powder brownie. Is there any crunchy crust at the topped of the brownie?

  29. #
    stephanie — May 4, 2016 at 12:29 pm

    Love this! One note, Tartine’s brownies use brown sugar and result in a crackly top!

    • #
      Tessa — May 6, 2016 at 8:55 am

      Good to know!

  30. #
    Willie — June 28, 2016 at 7:35 am

    Do you have any advice or suggestions on how to make a CRUNCHY brownie. I like them better than gushy.

  31. #
    Willie — June 28, 2016 at 7:37 am

    Do you have any advice or suggestions on how to make a CRUNCHY brownie. I like them better than fudgy.

  32. #
    Erin — June 28, 2016 at 4:30 pm

    Hi! I had a quick question. Can I make this in a 13 by 9 pan? I assume I would need to double the recipe?

  33. #
    Sonja — June 30, 2016 at 1:42 pm

    My daughter is allergic to eggs (and peanuts, but that doesn’t really matter in baking). I have to bake everything for the family because of her egg allergy. (She is part of the few people who are allergic to eggs who can’t eat it in baked goods. Most people who are allergic to eggs can eat it in baked goods.)
    I have become an expert in baking a lot of things, however, I have not tried brownies yet. I have found I get better egg free results from baking from a traditional recipe verses and egg free recipe I might find on the internet.
    But when I try something new, I always do research to see if I can find something that might help me in thinking of the best way to replace an egg in the recipe. This article of yours is perfect. It gave me a lot of insight. I will be making some this weekend for a 4th of July party. I think I am going to replace the egg as usual (1 tbsp of plain yogurt for every egg, and bob’s red mill egg re-placer, following the package directions). But from what i know already, no egg makes things much more moist than with eggs, and makes them sticky. Your article gives me the perfect information to figure out what else I need to do to make some yummy brownies. Thanks!
    I also wanted to mention, that I think if you do another one of these type of articles, I think it would be so cool if you could try one recipe with no eggs for people who might have this food allergies. Just a thought. (I get messages a lot from people who want to bake something and realize they have no eggs and want to know what to do. Great angle for an article as well because the typical response of, banana’s does not actually work all that well.)

  34. #
    Mary — August 7, 2016 at 12:36 pm

    Have you ever made a brownie using bread flour? If so what were the results? I accidentally purchased a six pound bag of bread flour and have no idea how to substitute for all purpose flour or even if it’s possible . 😞

  35. #
    Sonya — August 8, 2016 at 7:34 am

    This guide is so fun! Thank you so much for publishing it! I love doing what I call taste test between multiple recipes too, so I don’t do very many testing for specific variables like you did. It was really fun to compare your results with my favorite brownie recipe, and in the notes that I took about what I’d like to try… Cocoa powder, brown sugar, extra yolks, and whipping the sugar and butter… It turns out that my favorite recipe already Incorporated the brown sugar and the cocoa powder. My favorite brownies are from the King Arthur flour whole grain baking cookbook. Happy baking!

  36. #
    Crishelle — August 8, 2016 at 3:25 pm

    I know this is an old article, but I’m going to try this with 1/4 cup of Hershey’s chocolate syrup insteaf.

Leave a Comment

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed