Ultimate Brownies

Yield: 9 large brownies

Prep Time: 15 min

Cook: 35 minutes

Ultimate Brownies are ultra thick, fudgy, chewy, and chocolaty with that perfect crinkly crust on top. It took over 6 batches to get this recipe JUST right!

ULTIMATE Brownies - You need to make these!!

Tessa's Recipe Rundown...

Taste: Ultra chocolaty. I think a lot of us enjoy the texture of box mix brownies, but they typically have an utter lack of wonderful chocolate flavor. This recipe uses a combination of semisweet chocolate chips and unsweetened chocolate to give you a knockout punch of chocolaty goodness.
Texture: The best part. These brownies are thick, fudgy, and chewy. They are ultra moist without feeling heavy and underbaked. They have that perfect crinkly crust on top which I’m completely obsessed with. They are perfect to me!
Ease: There are definitely easier brownie recipes out there, however the ULTIMATE brownie takes a bit of extra work. You can still get these in your mouth within an hour but you’ll be melting chocolate and whipping eggs and sugar in an electric mixer. It’s all worth it!
Appearance: Didn’t your mouth immediately start watering the second you saw these photos?!
Pros: Brownie perfection. At least I think so.
Cons: With the exception of a few dirty dishes, there aren’t many bad things about this recipe.
Would I make this again? Uh, yeah. Duh.

I’ve shared a LOT of brownie recipes throughout the years. Not to mention my Ultimate Brownie Guide.

  • Ultimate Brownies are the BEST brownies ever!!
  • Ultimate Brownies are the BEST brownies ever!!
  • Ultimate Brownies are the BEST brownies ever!!
  • Ultimate Brownies are the BEST brownies ever!!

If you couldn’t tell, I really love brownies. I love them because they satisfy my chocolate craving and are the perfect amalgamation of cake, cookie, and fudge. Despite loving each and every brownie recipe I’ve shared, I felt as though I still hadn’t come across my version of the ULTIMATE brownie recipe. A lot have come really close, but I set out on the crazy challenge of creating brownie perfection.

I’ve given you my Ultimate Chocolate Chip Cookies, so it was time to move on to brownies. My perfect brownie is thick, fudgy, chewy, chocolaty, and rich without being TOO dense and fudgy or feeling too gooey and underbaked. It also has that tissue-thin crinkly crust on top and just melts in your mouth.

I think this recipe satisfies all my strict brownie criteria. It only took 6 batches to perfect. Yes, 6 batches. That’s how much I love brownies and love you guys!! I want to give you the ultimate version of my favorite goodies because I’m here to make your life more delicious.

Try serving these brownies with my Roasted Strawberry Ice Cream. You can thank me later 🙂

If you make this brownie recipe, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!

Brownie Baking Tips

Let me explain the madness behind these brownies. You can skip this if you don’t care WHY these brownies are the way they are and you just want them in your mouth like, now.

Chocolate

There are two types of chocolate, semisweet chocolate chips and unsweetened chocolate, that are melted with the butter to form the base of this recipe. This method comes from these Thick and Fudgy Toffee Brownies. I find it gives the perfect balance of chocolate flavor without tasting too bitter or intense. While I like big chocolate flavor in my brownies, I don’t want them to taste as rich as a truffle or flourless chocolate cake. I also experimented with adding cocoa powder to the batter because I love that distinct cocoa taste it imparts, and I especially love these cocoa brownies. However, each time I tried to add cocoa it took away from the fudgy moistness of the brownies and made them more dry and crumbly. This is because cocoa powder does not contain cocoa butter, so cocoa powder brownie recipes require more butter to add moistness and richness. The recipe already has a lot of butter, so I settled on using just melted chocolate. I think it imparts a perfect fudgy, chewy, moist texture without feeling like straight-up undercooked batter. These brownies aren’t remotely cakey but they have a nice soft chew. Be sure to let the melted chocolate cool slightly before adding it to the batter, you don’t want to scramble your eggs with molten hot chocolate.

Butter

The recipe takes 1 1/2 sticks of unsalted butter (6 ounces or 12 tablespoons) and melts it down with the chocolate. This helps prevent the chocolate from seizing if melted by itself, and allows the ingredients to become homogenized. To make these brownies ultra thick and tall, we’re basically baking a 9×13-inch pan worth of batter in an 8×8-inch pan. That’s why there seems to be so much butter. The reason we melt butter in brownie recipes instead of beating room temperature butter with sugar is because that helps give a rich, chewy, fudgy texture. Beating butter incorporates air and gives a more light, airy, cakey texture which we don’t want in a brownie. Well, you might want that but I don’t! Also, feel free to use salted butter, just omit the salt called for in the recipe.

Sugar

1 1/2 cups of granulated sugar is called for in this recipe. Again, if this seems like a lot that’s because these are very tall brownies so there is a lot of batter. Also, we’re using a large amount of unsweetened chocolate so we need to sweeten the brownies up a little. The sugar doesn’t just provide sweetness, it also affects the texture. Some brownie recipes call for a combination of granulated sugar and brown sugar. I love brown sugar, but find it imparts too much moisture into brownie recipes and prevents the crinkly crust on top from forming. Additionally, this brownie recipe is different than usual because instead of simply adding the sugar into the melted butter and chocolate mixture, we actually beat the sugar with the eggs. That’s right, we use an electric mixer to beat the sugar with the eggs for three whole minutes until the mixture is light and ribbon-thick. Why? This ensures the sugar is completely dissolved as it enters the oven, enabling a soft yet fudgy texture and crinkly crust. I learned this technique from this brownie recipe. It’s amazing and will change your brownie baking.

Eggs

As you may know, eggs not only act as a binding agent in baked goods but they also add structure, richness, and enhance texture. This recipe calls for three whole eggs plus one egg yolk. Why the yolk? The fat in the yolk creates a rich, moist, fudgy, chewy texture that just melts in your mouth. I love adding an egg yolk to my cookie recipes too to get them really chewy. Try it!! Also be sure to use large eggs. I was so pleased when I discovered I was able to add an egg yolk and STILL get that tissue-thin crust on top. Beating the eggs and sugar is pretty magical.

Flour

All-purpose flour is the way to go here, cake flour makes these brownies way too tender and light. To make chewy fudgy brownies, we only need to use a little bit of flour. Any more flour will create tougher or cakier brownies. If you want to be super accurate and weigh your flour, 3/4 cup equals 94 grams or 3.3 ounces.

Baking and Storing

Bake these brownies in a 350°F oven for 35 to 40 minutes. Do NOT overbake. Seriously. There will absolutely be moist crumbs attached to a tester by the end of the baking time. That’s what we want. Even after 40 minutes if the middle still seems too moist, just remove the brownies from the oven. You’ll thank me for it after they’ve cooled. The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. They are even more fudgy when they’re chilled. You can microwave them for a bit to serve them warm too. It’s up to you!

Substitutions

This brownie recipe is written exactly the way it is for very specific reasons, as noted in the explanations above. If you can’t use one of the ingredients listed, take a look at my extensive brownie index for other options (including skinny brownies and coconut oil brownies). I have not tried to make this recipe gluten-free, but have had good luck with the Cup 4 Cup GF flour. If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan the results will NOT be the same. Feel free to add in nuts, chocolate chips, toffee bits, or anything else to the batter.

Ultimate Brownies

000
Yield 9 large brownies     adjust servings
Prep Time 15 min Cook Time 35 minutes Total Time 50 mins

Ultimate Brownies are ultra thick, fudgy, chewy, and chocolaty with that perfect crinkly crust on top. It took over 6 batches to get this recipe JUST right!

Ingredients

  • 1 cup (170 grams) semisweet chocolate chips
  • 1 1/2 sticks (170 grams) unsalted butter, cut into pieces
  • 4 ounces (113 grams) high quality unsweetened chocolate, chopped
  • 1 1/2 cups (300 grams) granulated sugar
  • 3 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 cup (94 grams) all-purpose flour
  • 1/4 teaspoon fine sea salt

Directions

  1. Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

    In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

    In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract.

    Using a rubber spatula, gently stir in the cooled chocolate mixture. Gently fold in the flour and salt until combined.

    Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake.

    Let cool completely to room temperature, the brownies need to set before cutting into. Serve at room temperature or chilled.

by

Recipe Notes

Recipe by Tessa of Handle the Heat

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She’s on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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212 Responses to “Ultimate Brownies”

  1. #
    Chloe @ foodlikecake — May 19, 2014 at 3:45 am

    This has to be the perfect brownie recipe! These look AMAZING!!

    • #
      Tessa — May 19, 2014 at 8:20 am

      Thank you!!

  2. #
    Myrodia M — May 19, 2014 at 7:43 am

    oh my god, i’ m drooling…!! i’ ll definitely try these!

    • #
      Tessa — May 19, 2014 at 8:23 am

      Haha!:)

  3. #
    Courtney @ Neighborfood — May 19, 2014 at 7:50 am

    These look ridiculously good! i’m also on the hunt for the perfect brownie recipe and these seem to meet all the requirements. Love the photos too. WOWZA.

    • #
      Tessa — May 19, 2014 at 8:23 am

      Thanks Courtney!

  4. #
    Maggie Unzueta @ Mama Maggie's Kitchen — May 19, 2014 at 7:57 am

    Mmmm… with a tall glass of milk.

    • #
      Tessa — May 19, 2014 at 8:23 am

      YES! Only way to eat them.

  5. #
    Gerry @ Foodness Gracious — May 19, 2014 at 8:16 am

    Holy smokes, that’s my kinda brownie!

    • #
      Tessa — May 19, 2014 at 8:23 am

      Thanks Gerry!

  6. #
    Gaby — May 19, 2014 at 8:34 am

    Gorgeous brownies, I wish I had a couple right now!

  7. #
    Kim Spangler — May 19, 2014 at 9:05 am

    Looks great Tessa! I will make today! Thanks for making the world more delicious! 🙂

  8. #
    Cookbook Queen — May 19, 2014 at 12:33 pm

    Where were you this morning? I needed 48 of these for breakfast!

  9. #
    Angelyn @ Everyday Desserts — May 19, 2014 at 1:51 pm

    These look so good, I can’t stand it!!

  10. #
    Sam — May 19, 2014 at 5:29 pm

    Made these shortly after reading this. Sooooo good. Bye, bye boxed brownies!!

    • #
      Tessa — May 22, 2014 at 10:42 am

      That was fast!! So glad you liked the recipe.

  11. #
    Jenn L. — May 26, 2014 at 8:31 pm

    How do you cut them so perfect?! Mine always end up with crumbly bits falling off and stuck on the knife (even if I clean the knife in hot water between cuts)

    • #
      Tessa — May 27, 2014 at 10:56 am

      I use a gigantic 10-inch Victorinox knife, they’re really affordable ultra sharp knives! And I just wipe the knife off between cuts to avoid crumbs/smearing. You might try popping the brownies in the fridge until chilled before cutting too.

  12. #
    Marci — May 27, 2014 at 10:52 am

    I cooked these to 40 minutes and took them out and once they cooled, it was like raw batter inside. How do I know when brownies are done! I was so bummed, they looked so amazing on top

    • #
      Tessa — May 27, 2014 at 10:58 am

      Hi Marci! Sorry they ended up undercooked. As the recipe mentions, use a cake tester to determine doneness. Once inserted into the center of the brownies it should come back out with moist crumbs still attached, but should not look like completely raw batter.

      Also, if you don’t already have one, an oven thermometer can really help ensure consistency with baking! My oven is often up to 30°F colder even when it says it’s preheated.

  13. #
    Barbara — May 27, 2014 at 12:55 pm

    maybe do you have the ingredients in grams for your European followers? 🙂

  14. #
    Cheryl — May 30, 2014 at 7:22 pm

    I just made these using Better Batter Gluten Free flour and they turned out great – thanks for the inspiration!

    • #
      Tessa — June 2, 2014 at 9:14 am

      That’s good to know – thanks for sharing!

  15. #
    Marci — June 1, 2014 at 8:18 pm

    I tried them again today, and I’m so glad I did, they are by far my favorite brownie ever! Not sure why, but 40 min was perfect this go around. The only difference was I used a parchment lined foil the first time and the second time only used greased foil. So awesome! We had brownie ice cream sundaes and my 3 year old said, “I just want to eat these brownies everyday for the rest of eternity!”

    • #
      Tessa — June 2, 2014 at 9:09 am

      Woohoo!! I’m so happy you had better success this time. That’s really interesting about the parchment lined foil vs. greased foil. Thanks so much for the update, your 3 year old is adorable!

  16. #
    Janet Y — June 2, 2014 at 6:51 am

    Hi,

    I had to try out this recipe because I cannot resist the mouth-watering pictures.
    And I only started baking recently (this was my 3rd attempt recipe) and it turned out to be the best results ever. Love the crinkly top and chewy texture…the only downside was I found it to be too sweet (had to cut down sugar for health reasons). Will I be able to minimize the sweetness (without compromising the taste/ flavour/ texture/ crinkly top) if I reduce sugar to just 1 cup? I had request to make anothee batch for a gathering this Fri. Please advise me.

    And thanks for this wonderful recipe, I don’t think I’ll be able to try out another brownie recipe. This is too AWESOME!!

    • #
      Tessa — June 2, 2014 at 9:08 am

      Yay!! I love hearing that. As for the sugar, you can try to reduce but I can’t promise the texture will be exactly the same. You can also swap out the semisweet chocolate chips for bittersweet chocolate chips to cut down the sweetness.

  17. #
    Lee — July 15, 2014 at 7:41 am

    These were fantastic. One need- a weight for the one cup of chocolate chips. We noticed that there also is a difference between brands as to the total mass in a cup of chocolate chips. I know this will be my go to recipe for brownies.

  18. #
    Sarah — July 17, 2014 at 11:16 am

    I’ve read about hard boiled yolks adding to texture in baked goods, but I don’t remember if that was about cookies or brownies. Could the last yolk in these brownies be hard boiled (so I don’t waste an egg white)?

    And I love your videos! They make baking and cooking seem so much easier! Thanks!!

    • #
      Tessa — July 20, 2014 at 1:09 pm

      I’ve actually never heard of adding hard boiled yolks to baked goods. I would make this recipe as written – it took me quite a few trials to get it just right and I have no idea how a hard boiled egg would affect the brownies. Egg whites keep pretty well in the freezer! I’m glad you enjoy the videos 🙂

  19. #
    teresita — July 21, 2014 at 10:15 am

    gracias Tessa por tus recetas, necesitaba una buena receta de brownies y esta se ve perfecta . saludos

  20. #
    Jennifer — August 21, 2014 at 3:45 am

    I made these brownies and one batch turned out pretty good, but the other one was hard around the edges an then after I took it out it sank in the middle and was wondering what might have caused this. Also, does it matter what kind of pan you use? I used a Winton 8×8 pan.

    I love these brownies and would love to perfect them.

    • #
      Tessa — August 21, 2014 at 9:59 am

      Hi! Interesting dilemma. I use this pan and love it: http://www.surlatable.com/product/PRO-685339/Sur+La+Table+Platinum+Professional+Square+Cake+Pan

      I’m assuming you’re using a metal pan? The pan can definitely affect the final outcome. I would check your oven temperature with an oven thermometer, make sure to use a thick high-quality aluminum pan for even baking, and be careful not to overmix the flour into the batter. It’s hard to say exactly what happened without being in your kitchen sadly. Feel free to ask more questions!

  21. #
    Jennifer — August 23, 2014 at 7:18 pm

    I made them again today and they fell apart when I cut them. I baked them for 38 minutes and let them cool completely. Is it because they might need to be left in the pan longer? Could this be in mixing the sugar and eggs at too high a speed or is it more in the mixing of the flour?

    • #
      Tessa — August 24, 2014 at 11:04 am

      Did you let them cool in the pan or did you take them out? The whipped eggs and sugar should make the brownies rich, fudgy, and chewy without being dense. See more on that here: https://www.handletheheat.com/ultimate-brownie-guide/

      Overmixing the batter can cause the brownies to develop too much gluten and dry out. Gently fold in the flour and stir until JUST combined. You may also want to refrigerate the brownies for a couple of hours before cutting to get nice clean cuts.

  22. #
    Amy — August 26, 2014 at 3:37 pm

    These look amazing and I appreciate your thorough directions. I see under “substitutions” you said “feel free to add nuts.. etc.”. For one batch, is there an amount of nuts that you would assume would be appropriate as a ratio to the brownie? Thanks. 🙂

    • #
      Tessa — August 28, 2014 at 10:22 am

      1 cup of nuts should work perfectly!

  23. #
    Doreen — September 7, 2014 at 3:34 am

    Hi! These look absolutely amazing! I’m drooling over the pics I can’t wait to bake them!

  24. #
    Anooshcat — September 18, 2014 at 8:45 pm

    I just baked these brownies and absolutely loved them, as did the rest of my family! Will definitely make these again and again!

    • #
      Tessa — September 19, 2014 at 1:29 pm

      Yay! So thrilled to hear it.

  25. #
    Monica — September 20, 2014 at 12:48 pm

    These brownies are truly THE.ULTIMATE.BROWNIE! They are delicious!!!! I can’t stop eating them – they are so decadet and choclatey! I will never make box brownies again now that I know what a real brownie tastes like, and I’ll be sure to start trying more of your recipes. Thank you much!

    • #
      Tessa — September 21, 2014 at 2:51 pm

      Thank you so much for your rave review! It made me smile 🙂 So happy you enjoyed the recipe.

  26. #
    Clairen Lindsey — September 23, 2014 at 7:22 am

    Have you ever tried adding a little (like perhaps 1/2 tsp) of espresso powder to these brownies? Do you think that’d be add to the flavor or would they be better without?

    • #
      Tessa — September 23, 2014 at 11:13 am

      Yeah! It works wonderfully to enhance the chocolate flavor.

  27. #
    Erin — October 2, 2014 at 3:39 am

    Hi Tessa,

    Thank you for this recipe! I am looking to find a brownie mix that would work when creating this dessert: http://www.cakeeventsblog.com/2009/08/peanut-butter-chocolate-perfection.html , but in a regular sized cupcake pan.

    Would your recipe bake okay in a regular sized cupcake pan? Should I reduce the baking time? And by how much?

    Lastly, if i decided to make your brownies in a regular brownie pan, would a 13″X9″ pan be okay? I don’t have a 8″x8″.

    Thank you so much!

  28. #
    Chi — October 2, 2014 at 11:44 pm

    These brownies look so yummy. I want some 🙂

  29. #
    Susan — October 6, 2014 at 9:29 am

    These were incredible and I’ll be making them a couple more times with the holidays coming

  30. #
    jessi — October 17, 2014 at 8:14 am

    i made these for work (i work with mechanics) and instead of doubling the recipe, i made it twice and after the first batch i poured it into a 9×13 lined pan and let it sit while making the second. I then pouring the next write on top and shook it a little as to get some of the air out. I baked at 350 for about 55 mins. Let me tell you it was so good. The first layer set a little thicker then the second and made them not only more stable once cut but gave a melt in your mouth affect. This is defiantly my new brownie recipe! The guys couldn’t stop eating them. The only downside is there were non left for lunch break!

    Again really a great easy brownie.

  31. #
    Dianne — October 26, 2014 at 7:05 pm

    I made these tonight and confess that I didn’t whip the eggs. I’m a lazy cook! haha….I’ve gotta say they were still fabulous!! I simply added the flour, sugar, vanilla and salt to the warm melted chocolate which cooled it enough to then add the eggs which I at least whisked before adding. They came out with a crinkle top, firm edges, fudgy center. 40 minutes was perfect. This recipe is a keeper and perhaps next time I’ll put in the extra effort and whip the eggs and sugar together.

  32. #
    raven — November 1, 2014 at 7:47 pm

    I have always been a boxed brownie girl because I sadly have never found a brownie that matched up to the gooey, chocolateyness that boxed brownies provide. In college, we used to make Herseys Ultimate Brownies almost once a week to watch One Tree Hill. I recently have gotten really into baking and decided to try this recipe. I WILL NEVER MAKE BOXED BROWNIES AGAIN!. Omg your recipe is amazing. Thank you so much for this!! Oh, and 40 minutes in the Williams Sonoma 8×8 is perfect. 35 was a bit underdone (even for me.) THANK YOU!!

    • #
      Tessa — November 3, 2014 at 9:34 am

      What a wonderful comment, thanks so much and I’m thrilled you enjoyed the recipe!

  33. #
    Maggie — November 5, 2014 at 10:41 pm

    I love the taste of these brownies! I felt like I wanted to lick the left over batter on my mixing bowl. One problem I have with it is that it came out very oily and didn’t flake much. The crust around is hard but in the middle it looked somewhat under baked. Any advice?

  34. #
    Claudia Magistro — November 11, 2014 at 9:19 am

    scusa Tessa, avevo commentato e non vedo il commento forse c’è la moderazione? in caso affermativo cancella pure questo
    ciao
    Cla

  35. #
    Pa — November 13, 2014 at 12:23 pm

    OMG, holy shit. Like seriously…. holy f-ing shit. I’m not a huge brownie fan, none-theless a chocolate fan either…. but seriously…. These brownies are amazing and to die for! I recently made them as a part of my Halloween staff treats for my oncology group and can I just say that people are still talking about these brownies? Not only did I make these brownies, but it was Buckyeye style brownies (calls for a peanut butter layer, topped off with a chocolate ganache). The brownie itself was so moist, and the top perfectly flaked off as should a wonderful perfect brownie!!!! Let me just tell you that despite the dirty dishes to follow, anyone will feel so extremely rewarded with this recipe!!! Thanks for sharing it!!!!! AMAZING!

  36. #
    Gina — November 14, 2014 at 5:33 pm

    Hi, these looks so good, but before making… Do these have a that bitter,overly rich, chocolate after taste that from scratch brownies have? I have tried so many recipes and they all end up with that taste that nixed brownies don’t have. Really hoping these are different..

  37. #
    Bhuch — November 26, 2014 at 8:59 am

    Hi,
    I tried these, but they turned out very dry and cake like. Didn’t have the gooey feel.
    Is there something I am doing wrong?

    • #
      Tessa — November 26, 2014 at 9:36 pm

      Yes, definitely. This recipe is absolutely not dry or cakey. It’s really hard to say what could have gone wrong with so little info but I would say to double check all your measurements, especially the flour, to make sure the batter didn’t end up too “dry.” Also be sure not to overmix.

  38. #
    Niharika — December 8, 2014 at 3:37 am

    Hi Tessa….thank you for such a detailed explanation of the role play each ingredient plays. Very interesting! I got a question though. Can i not use all of semisweet chocolate. Unsweetened chocolate isn’t very easily available here in India. Thanks!

  39. #
    carla — December 11, 2014 at 10:10 am

    I’m dying to try this recipe. My son wants to us to make brownie bowls to put ice cream in for is birthday. Will this recipe work for this? Since I wont be using a pan but a cupcake tin instead. Regardless though I think I will be trying the recipe because it looks delicious!!

  40. #
    Paul — December 11, 2014 at 12:41 pm

    Hi Tessa,
    Can I replace the 4 ounces of chopped chocolate with 4 more ounces of semi sweet chocolate chips?

  41. #
    Paul — December 11, 2014 at 12:44 pm

    Never mind just noticed the other comment asking the same thing. Seems like it would take way more chocolate to make the swap not worth it.

  42. #
    Sherry D — December 12, 2014 at 10:21 am

    I was thinking about drizzling a caramel sauce over top of these. Would that be too much of a sweetness addition? Has anyone who has tried these recipes have any comment on whether that would be too sweet for their tastes, just so I can get some varying opinions? 🙂 Thanks!

    • #
      Tessa — December 12, 2014 at 5:25 pm

      I think that would be wonderful – esp if you used salted caramel!

  43. #
    Elizabeth — December 14, 2014 at 8:11 pm

    Thank you for posting this recipe and taking the time to craft the well titled ultimate brownie. The explanation of each ingredient was not only well written, but also great exposure to the true chemistry of baking and the reason why ingredients are used. It was great to learn as well as try a new recipe.

    Over the past few weeks, my guy has been working overtime everyday of the week. He has has the best attitude and cheerful outlook through the exhausting hours that he has been putting in. I was excited to surprise him and his chocolate tinted sweet tooth with this brownies when he got home tonight. He absolutely loved them, saying “I want to share these with the guys at work, but at the same time, I don’t want to share them at all.”

    Thank you again for posting these, they have now become a staple in the dessert recipes.

    All the best.

    • #
      Tessa — December 20, 2014 at 4:53 pm

      Thank you so much for you wonderful comment Elizabeth! Hope you and your guy get some relaxing time together for the holidays!

  44. #
    Lee — December 15, 2014 at 8:15 pm

    How do you think these would do baked in a mini muffin pan? I want to try them NOW but I need bite-size brownies for an event this weekend.

  45. #
    Niharika — December 18, 2014 at 2:35 am

    Hi Tessa….i tried your receipe for the “Ballistic Brownies”:) with the substitute link u attached to my previous query….n it came out exactly what ur pics show…thank u! My Family loooved it.

  46. #
    nora concepcion — December 22, 2014 at 12:25 pm

    thank you for sharing this recipe!!! i would definitely try this!!!!!!!

  47. #
    catherine — January 7, 2015 at 11:23 pm

    These did not turn out well for me. Really doughy and I even tried to dry them out by cooking them longer. Gave the same sensation has having peanut butter stuck in the back of your throat.

  48. #
    Rosanne — January 9, 2015 at 2:30 pm

    I am an avid baker so I loved reading about how you ultimately came up with this recipe and why you chose the ingredients you chose. These are thick, fudgy and DELICIOUS brownies and I will most definitely be making them again! Thank you! 🙂

  49. #
    Billie-Jo — January 21, 2015 at 3:55 pm

    I have the chocolate chips but not the unsweetened….can i use hersheys baking cocoa? How much??

  50. #
    Luis Felipe — January 23, 2015 at 11:02 pm

    I was surfing the web before going to sleep, found this recipe… so now it’s 1 a.m. and I just finished baking the brownies!! (Because first I made a batch of the Chocolate Chip Thin & Hard Cookies… absolutely gorgeous!!)
    Thanks so much Tessa!!!

  51. #
    Mrs Jones — January 24, 2015 at 4:22 pm

    I’ve made these three times in the last month. I’ve been baking for years, and this is the best brownie recipe I’ve ever used! Definitely my go-to from now on!

  52. #
    Adrienne — January 27, 2015 at 11:29 pm

    I cannot wait to make these!! Thanks for being so thorough. I feel like I learned a lot. 🙂

  53. #
    Dwingard — January 28, 2015 at 7:48 pm

    Do you have to use sea salt?

  54. #
    Dwingard — January 28, 2015 at 7:49 pm

    Do u have to use sea salt

  55. #
    Michelle — January 31, 2015 at 3:09 pm

    These were really, really, REALLY good! I was surprised that they were not too sweet, but they were fudgy and just sweet enough and incredibly rich. I did make the mistake of overbaking them (I know….) because as I was testing them, the tester kept coming out wet, so the edges ended up a little crisp, but the interior was still fudgy and chewy and the top shiny and crackly. I’d definitely make these again, and bake them less next time. My husband loved them too 🙂

  56. #
    Sarah — February 3, 2015 at 8:57 pm

    My brownies just finished their full forty minutes in the oven, but they are no where near done and I don’t want to take them out!! The pan still jiggles when I move it!! I’m afraid to over bake them but don’t want raw brownies either!!! 🙁

  57. #
    Bridie — February 6, 2015 at 5:48 pm

    Best Brownie Recipe EVER!!!!!
    I’ve tried so many other recipes and just failed. I swapped the flour to gluten free flour and they tasted incredible 🙂
    Made them for a dinner party and all of my guests loved them!.
    Will definitely be Making these again!
    Thanks for the wonderful recipe, looking forward to trying out your other recipes 🙂

  58. #
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  59. #
    Alex — February 13, 2015 at 2:05 pm

    These brownies were AMAZING. I used bittersweet chocolate instead of unsweetened, and since I didn’t have any chocolate chips I just put a couple spoonfuls of cocoa powder and added a little extra sugar. They came out GREAT. Super fudgy and moist! Definitely making these again.

  60. #
    Rebecca Ritter — February 13, 2015 at 6:48 pm

    I made these in the 8×8 pan. Baked 35 minutes…really gooey center using toothpick. Added another 10 minutes. Added another 5 minutes. Finally done. Let cool. Put in frig. Cutting them. The tops were way to crispy and crumbled apart. The rest is very soft and gooey. Do not cut well at all. Very tasty, but I believe I will make thinner ones next time in a 9×13 pan.

  61. #
    Kallie — February 13, 2015 at 9:28 pm

    Well, I messed these up. They were so runny, like pudding. The top was crispy and really sugary. I don’t know what I did wrong :/

  62. #
    `Francesca S — February 14, 2015 at 3:16 pm

    I made these brownies for a Christmas get together and they were a big hit! Some even claimed they were the best brownies they ever had. These truly are the Ultimate Brownies. I also made them for a V-Day party with pretzels as a topper instead of nuts. Delicious!

  63. #
    Leslie Woodruff — February 15, 2015 at 4:00 pm

    looked great, added 5 minutes for the glass pan. I felt like they were a little more bittersweet then my personal taste and I was missing some of the chewy texture of other brownies. I think I may tweak the chocolate. Any suggestions on how to get the texture chewy?

  64. #
    Heidi — February 17, 2015 at 2:11 pm

    I made these brownies a couple days ago. They were delicious. I doubled the recipe and made them in a 13×9 inch pan. That resulted in the perfect thickness although I had to bake them much longer than the recipe suggested. I tested many times with a toothpick before removing from oven. I finally removed when the middle was still slightly gooey – so the toothpick kind of still had slight batter on it. I wish I would have removed about 3 or 4 minutes previous. The brownies were still excellent and not dry at all but I think 3 or 4 minutes less would have resulted in a fudgier brownie. I kind of like baked goods a bit underbaked. The only change to the recipe I made was to throw a big extra handful of chocolate chips into the batter before baking. I liked the texture that created. They didn’t melt all the way so it was nice to bite into the chips. I will definitely make these again. I might put a nice fudge icing and sprinkles on top next time.

  65. #
    Sarah Cruz — March 2, 2015 at 5:21 pm

    Hi! i’d like to try this recipe! they look yummy!

  66. #
    Rachel — March 6, 2015 at 9:06 am

    I love this recipe! I had dark chocolate ghiradelli melting wafers on hand, and subbed those for the unsweetened chocolate (didn’t have any) – and i LOVED them! I did have to bake them a little extra time – I used a glass pyrex dish. This is my new go-to recipe, no more boxed mix!

  67. #
    Zip Brenda Woodby — March 30, 2015 at 3:00 pm

    Can’t wait to try all of these!

  68. #
    Barbara — April 1, 2015 at 11:45 am

    Yesterday I made these absolutely delicious brownies, they literally brought a tear to my eye, that’s how good they are. Thank you for posting this recipe. It will be my go to recipe for brownies from now on.

    • #
      Tessa — April 2, 2015 at 12:05 pm

      Haha!! Love this comment so much! Thanks for sharing, so happy you enjoyed them 🙂

  69. #
    hanouds — April 7, 2015 at 8:54 pm

    made these today .. tasted good but were dry … i baked it for 32min then took them out as they smelled cooked … do you think they were overbaked?? I have a convection oven. Or were they lacking moisture?? (I followed the recipe above :))
    thanks 🙂

    • #
      Tessa — July 6, 2015 at 3:03 pm

      Hi! I would avoid using a the convection setting in your oven for things like brownies and cookies. It tends to bake MUCH faster and dry out the more delicate treats.

  70. #
    Nicola — April 24, 2015 at 9:30 am

    I am in the UK. Can you take me if you back in a fan oven or not.

    Thank you.

  71. #
    PaiR — May 4, 2015 at 7:46 pm

    Hi, Tessa. I made these brownies ytd with 30g less sugar, the top was not crispy but the texture was chewy and the taste was very good. Is it because of less sugar made the top not crispy?

    • #
      Tessa — May 5, 2015 at 1:05 pm

      Hi! Yes absolutely. Please read the Sugar headline in the post where I go into depth in how the sugar works in this recipe 🙂

  72. #
    amy sid — May 21, 2015 at 6:46 am

    Can’t wait to try these!!!!! Thanku sooo much for the detailed recipie:))

  73. #
    Katja — June 22, 2015 at 6:31 am

    Tessa, these brownies are heaven! Even without the extra egg yolk! My collegues, husband, friends were astonished. I also made your chocolade saus, it’s not necessary to have something aaide these already perfect brownies, but, well, Some more suger and chocolate taste….why not! I visited London and had tea at Bea’s of Bloomsbury (wich is by the way a great tip! Lovely scones, granula and tea, very friendly happy owners) There they have the motto: Live is short, eat more cake. That’s what I thought of why eating your brownies.

  74. #
    A.Marie — June 28, 2015 at 12:42 pm

    Before trying your recipe, I was a Betty Crocker box mix fan, but now, you have converted me. These brownies were nothing short of amazing! Thank you for sharing. I tagged you on Instagram with a photogrid of my brownie pictures.

    • #
      Tessa — June 30, 2015 at 8:21 pm

      Beautiful photos! So happy you are converted 😉

  75. #
    Karen — July 1, 2015 at 2:02 pm

    I made these today for Canada day. I have another brownie recipe that I always use but wanted to try something that was more chewy. These were very good. I think I was expecting more chewy. These are fudgychewy combo. Not too sweet…perfect taste for sure. I would not ice these esp because they have the nice cracked top. I added chopped pecans. Btw. I was able to cut 16 very good sized brownies from this recipe instead of the 9 mentioned. They are very thick and I think the next time I might try doing them in a 9 by 13 pan just to see how that changed the texture. Overall. ..a very good brownie!

  76. #
    maggielynne — July 29, 2015 at 8:49 am

    I made these brownies with Cricket Flour (sustainably raised from Bitty Foods)! I always like an out of the box project and need to eat Gluten Free. They were served by a friend I shared them with to her book group ( a very open-minded adventurous group) as a mystery and no one guessed the secret ingredient.

    It is a fabulous recipe. They froze/thawed beautifully! I am anxious to try the recipe with other gluten-free flours.

    • #
      Tessa — July 29, 2015 at 9:59 am

      Wow! That’s a first for me! Love your sense of adventure and glad you made the recipe work for you 🙂

  77. #
    Lou — August 8, 2015 at 11:52 pm

    I’ve already made these before and turned out delicious. This time I can only make them in a 13×9 pan. Do I have to double the recipe? Thank you!

    • #
      Tessa — August 10, 2015 at 5:14 pm

      Double the recipe if you want them as thick as they were when you made them before!

  78. #
    Kelly — December 5, 2015 at 8:27 pm

    I just made these tonight and everything came out great – texture, appearance, except one thing – they came out slightly too bitter for my taste. Any suggestions to cut down on the bitterness?

    Thanks so much!

    • #
      Tessa — December 7, 2015 at 3:05 pm

      Try using bittersweet chocolate in place of the unsweetened! 🙂

  79. #
    sarah — December 14, 2015 at 4:00 pm

    I love this site, so helpful with all your knowledge & baking tips!! I like how you give so many details~ Very helpful…Thanks 🙂

  80. #
    Libbi — December 23, 2015 at 7:38 pm

    WOW!

    I’ve been searching for a *good* fudgy brownie recipe for a while now, and I’m thrilled to have found a *GREAT* one from another denizen of the Valley of the Stunned. The only problem is that I might not ever bake another dessert.

    Thanks!

  81. #
    Carmela — December 23, 2015 at 8:50 pm

    Holy cow! Better than any brownie I have ever had (and I have sampled brownies in some swanky places in Europe.)

    Thank you so much for a perfect recipe!

    Strikes a balance of rich chocolate that is not too bitter and not too creamy. Retained its complexity. And the sugar was not the typical American “all I can taste is the sugar.”

    I purchased the best butter my grocery offered and used Ghirardelli chocolates. I can see trying more exotic chocolate manufacturers in the future.

    yummy!

  82. #
    elvy — December 26, 2015 at 11:42 am

    I never submit a comment on any recipes I find and bake. I must say this recipe takes the cake! It is the perfect brownie I have ever made. My husband is not big on receiving Christmas gifts because he claims that there is nothing that he needs. This was a “Hail Mary” gift because the brownie that I made on Christmas Eve was a flop. Then on Christmas day, last minute I have to look for a recipe that is quick, to make it for the gift giving in the afternoon with my family. I did it in time!

    Hands down, this is the ultimate recipe – easy to follow, easy to make with using the microwave to melt chocolate. The explanation of the chemical reaction of each ingredients makes one understand the rationale behind each usage. My husband was very pleased because it truly is a perfect brownie. Thanks for sharing, This is my go to recipe from now on.

    • #
      Tessa — December 28, 2015 at 1:50 pm

      Love this!! Thanks so much for taking the time to comment with your story, Elvy. I’m so thrilled this has become your go-to 🙂

  83. #
    Conny — December 28, 2015 at 11:20 am

    Heya,

    greetings from Germany. I’d love to bake your Brownies for my New Year’s Party, however, I am having trouble converting the meassurements into gramme/millilitre. Could you help me out a bit with that?

    I am asking, cause you’ve mentioned that 3/4 cup is 94g, however, the internet tells me that it is actually 177g…I am really confused as to which amount is the right one (same with the other ingrdients.).

    Thanks in advance.

    Cheers,
    Conny

    • #
      Tessa — December 28, 2015 at 1:53 pm

      Hi Conny! I always calculate a cup of flour as 128 grams, so 3/4 cup is 94g. Sometimes various brands of flours or various recipe publications calculate 1 cup of flour different, but it’s usually around 128 grams. I actually wrote a whole guide to measuring which you may find useful: https://www.handletheheat.com/ultimate-guide-measuring/

      Does that help?

  84. #
    Lisa — January 2, 2016 at 6:05 pm

    These were delicious. I added a teaspoon or so of cinnamon and 1/2 teaspoon or so of cayenne which took them over the top!

  85. #
    Burnt Toast — January 11, 2016 at 11:47 pm

    These were amazing. I didn’t follow the recipe very well because I did not have cocoa powder. So, I pomitted the cocoa powder and used extra semi sweet chocolate chips to melt down with the butter. After combining all the ingredients, baking it, and pulling it out,I noticed the center wasn’t cooked. I ate it anyway It was essentially a very large rectangular molten lava cake! It was super good.

  86. #
    Angela — January 12, 2016 at 11:33 pm

    Hi! I was wondering if I made this in a 9×9 pan instead, would I still bake it for the same amount of time? Thanks in advance!

  87. #
    Rebecca — January 21, 2016 at 5:01 am

    Hi, I can’t wait to try these out. But first I do have two questions.
    1. Should they be baked in the middle or top of the oven
    2. I am from the UK so not used to working in cups, please can you either give me the conversion in grams or just tell me if ingredients like sugar and flour are packed in or loose.
    Thanks

  88. #
    Kim — January 24, 2016 at 7:43 pm

    Hi, I was just wondering what brand of chocolate you use for your semi sweet and unsweetened? Thank you!

    • #
      Tessa — January 24, 2016 at 8:34 pm

      Usually I’ll use whatever is at the grocery store – Baker’s or Ghirardelli.

  89. #
    Kim — January 30, 2016 at 3:36 pm

    Do I need to sift the flour? Thanks for replying!

  90. #
    Diane — February 2, 2016 at 7:50 pm

    These are insanely delicious! I think once hubby gets home these won’t make it through tomorrow. Thanks for sharing!

    • #
      Tessa — February 3, 2016 at 11:41 am

      Haha! Glad to hear it!

  91. #
    Jasmine — February 3, 2016 at 10:22 am

    I made these and they look exactly like the picture!!! I even used part dark chocolate part milk chocolate which I was sure was going to need it up but the texture is just like you describe! To me these are foolproof and SO easy. At 35 min the brownie still had alot of jiggle to the middle so I upped the temp for a few minutes until the jiggle was gone and the tooth pick came out with a few moist crumbs and it was perfect. Had it with ice cream ! Thank you

    • #
      Tessa — February 3, 2016 at 11:40 am

      So glad you made the recipe work for you!

  92. #
    Sonia — February 4, 2016 at 4:24 am

    I made these and they were amazing!! I loved the tip about beating the egg and sugar together. Definitely my new go-to brownie recipe. I was wondering though – if I felt like a brownie with more of “bite” and that isn’t as soft and fudgey, how would I achieve this? I’ve considered using a higher protein flour like bread flour but will simply increasing the amount of flour achieve the same result? I’m open to any other suggestions you might have! Thank you for the recipe 🙂

  93. #
    Unique — February 15, 2016 at 8:31 pm

    I made these tonight and although they are beautiful brownies I forgot the Unsweet chocolate chips and it was sweet for my taste had a caramel flavor not a deep chocolatety flavor like I hope next time I will Tate before putting in the oven!

    • #
      Tessa — February 16, 2016 at 4:45 pm

      Oh no!! You won’t make that mistake again though 😉

  94. #
    Jewel — February 19, 2016 at 9:10 pm

    I tried this recipe and this is the second time i bake something in my entire life and i SUPER loved the brownies. I just want to know does the brownies really melt easily?! As much as i enjoy eating it, after a few minutes out the fridge it starts to melt.

  95. #
    Sabrina — February 21, 2016 at 10:29 am

    Hello ma’am I have made this recipe and it came out so so so so so so good! Thankyou maam I just made one mistake I didn’t use the foil paper instead used parchment. It was just like the picture u pairs and I jisy came across you everIG and the day I followed u this was your post and seeing the pic I was like I must make this. I used to follow my auntie one old recipe and just now I sent her your link as. Told her about your brownies recipe how good It is.

  96. #
    Liz — February 25, 2016 at 8:23 pm

    This is a great recipe! However, I baked the first batch in an 8×8 pan and they were WAY too thick. Like over two and a half inches thick, and the top didn’t get all crinkly (very sad!). Additionally, I had to bake them for much longer than the recipe said – they took well over an hour. For the second batch, I used a 9×13 pan and the results were much better.

    Still not the perfect brownie recipe for me, but I’ll be trying your chewy brownie recipe next and hopefully that one will be the holy grail. Thank you!

  97. #
    Heidi — February 26, 2016 at 7:41 am

    made these and they were very good….not Holy grail good but totally yummy. My question is can I double the recipie and use larger pan say 9×13?

  98. #
    Tim — March 3, 2016 at 9:51 pm

    These are scrumptious and the recipe is a keeper. They turned out perfect. Deadly brownies!

    • #
      Tessa — March 4, 2016 at 3:01 pm

      Wonderful!!

  99. #
    Nuha — March 5, 2016 at 6:15 am

    Hi! So I loved this recipe but when I tried making it the bottom got burnt even though I used the temperature listed and did not over bake

    • #
      Tessa — March 5, 2016 at 7:56 am

      What kind of baking pan did you use and where was your oven rack placed?

  100. #
    Anna — March 11, 2016 at 11:00 am

    Have you ever tried to double this recipe? Any suggestions?

  101. #
    Anastasia — March 22, 2016 at 12:40 am

    Tessa, thank you so much for this recipe! I made these brownies yesterday for the first time and they came out really amazing! my family just fell in love with them! However, I’ve stored them in the fridge for a night and in the morning they seemed hardened and they’re not so moist now. What can be the reason of this? I followed the recipe above.

    • #
      Tessa — March 23, 2016 at 3:56 pm

      How did you store them?

  102. #
    Megan — April 16, 2016 at 7:01 am

    I had been hoping for a nice fudgey, chewy brownie to make as a gift for my friend and stumbled upon this promising looking recipe. The brownies did turn out to be fairly chocolatey and fudgey to an extent. I followed the recipe exactly as stated, but the brownies were not chewy, except the edges, and a bit cakey, especially around the edges. It was decent, but not what I expected based on the description. I find myself not wanting to eat the rest of the brownies I have left in the pan. I will not be making these again.

    • #
      Tessa — April 18, 2016 at 6:26 pm

      Hi Megan! I’m sorry you didn’t enjoy the recipe. They’re definitely not cakey when I make them, so I’m not quite sure what happened. Either way, I hope you do find a brownie recipe that has you tempted to eat the whole pan 😉

  103. #
    CC — April 26, 2016 at 5:11 am

    Not sure why, but I followed the temperature and time stated, but mine also turned out to be very raw. I let it stay in the oven for over an hour before the batter started hardening. Not sure why, but I see a few other people with the same comments as well!
    I however used a 7×7 baking pan but it took a much longer time than expected. The brownies tasted good though! Thanks for the recipe 🙂

    • #
      Tessa — April 28, 2016 at 11:56 am

      Oh no! Yeah, the smaller baking pan can make an unexpectedly big difference in baking time. What material pan was it?

  104. #
    Tatiyana Sarif — May 15, 2016 at 3:25 am

    Dear Tessa, I’m Tatiyana. I go thru all your testing experience and learnd the difference impact of each recipe. I would love to try this recipe and what I have is Bensdrop cocoa powder. Is there any possibility to us cocoa powder in your recipe? Thanks a lot

  105. #
    Elaine — May 29, 2016 at 8:51 am

    Can i add some baking powder in this recipe?

  106. #
    Rob — June 11, 2016 at 4:55 pm

    Dear Tessa,
    First batch of Ultimate Brownies have been in for 24 minutes now and look awesome through the oven door. They have a nice sheen on top and my fingers are crossed. I’m not one for saying “I made your recipe but added, changed, substituted X.” I tried to make them as close as I could come. I didn’t have semi-sweet chips so I used Scharffen Berger (SB) semisweet based on your gram measurement. And I didn’t have unsweetened so I subtracted 1/4 cup of sugar and used SB Bittersweet chocolate. I’m using a portables countertop oven so I dialed the 350 degree temp in using my digital BBQ thermometer; turns out 350 indicated equals about 400 degrees cooking temp. So I realy tried to nail it, and they’re smelling very good right now with about 2 mins to go! More soon,
    Rob

  107. #
    Rob — June 11, 2016 at 9:06 pm

    Wow, these brownies really turned out perfect. Thank you very much for sharing this recipe. I also enjoyed reading how each of the ingredients contribute to the the ultimate brownie. These are really something special. Sincerely, Rob

    • #
      Tessa — June 12, 2016 at 12:11 pm

      Awesome, Rob! Glad you made the recipe work for you 🙂

  108. #
    Sara — June 26, 2016 at 10:05 pm

    Hi. I make it according to your recipe. i finally got the shiny top that i never got before. the only problem is that after about 45 mins, i get it out because the top seems to be scorched already but the inside is still quite raw. i don’t know where do i get it wrong.

    • #
      Tessa — June 28, 2016 at 9:18 pm

      Hmmm. What kind of pan were you using, and were you using an oven thermometer to gauge the actual temperature inside the oven?

  109. #
    naa — June 29, 2016 at 7:42 am

    hi, is there a video for this recipe? if yes, please add the link.

  110. #
    Brian — July 2, 2016 at 5:04 am

    Finally! Someone that has the good sense to include the weight of the ingredients with the recipe instead of the usual cups and sticks nonsense most people post. Thank you Tessa!

  111. #
    Stephanie Moore — July 5, 2016 at 11:54 am

    I rarely leave comments but just had to say as a brownie fanatic, these were HANDS DOWN my favorite yet. This recipe is AMAZING!!!

  112. #
    Mallory hartman — July 19, 2016 at 6:11 am

    Could I replace all the chocolate with dark chocolate ?

    • #
      Tessa — July 19, 2016 at 6:05 pm

      I’d recommend making the recipe exactly as written, as it took me quite a lot of experimenting to get it just right 🙂

  113. #
    Hana — August 2, 2016 at 8:18 pm

    Hi Tessa!

    I have tried baking these 3 times and failed each time 🙁 every time, i get thick, hard and burnt tops but runny/raw insides. I even used an oven thermometer and that made it worse. I also tried baking in the bottom rack but it still made no difference. could it be because my oven is small, it does not bake evenly? please help me! I really want to nail this.

    • #
      Tessa — August 5, 2016 at 8:36 am

      Hmm how strange, especially that using an oven thermometer made it worse?! What kind of pan are you using? Are you using a standard convention oven?

  114. #
    Hristina — August 7, 2016 at 1:57 pm

    I’m wondering is it ok to make them in a muffin pan – brownie muffins?

    • #
      Tessa — August 8, 2016 at 5:20 pm

      I’ve never tried!

  115. #
    sophie — August 11, 2016 at 3:21 am

    Hello. Please help! The crispy top of my brownie’s has lifted off! Can I stop this from happening?
    Thanks, Sophie

  116. #
    Teigan — August 26, 2016 at 2:13 am

    Unfortunately I made these brownies this afternoon and they just ended up being a waste of ingredients. Although the batter (and par-cooked) brownie mix tasted out of this world good, the brownies simply did not cook. My oven runs on temperature, if not hot, but I left them in for 45 minutes because I was concerned they seemed too gooey. I then left the brownies in the tin to cool completely (1.5 hours) but even after all this the center was literally batter (as I said, delicious, but only edible via a spoon) I then tried to savour it by putting hem back in the oven for a further half our – edges were black but center was just hot batter. So disappointed. Will stick to my old recipe for now (although again, the taste of your batter is perfect.

    • #
      Tessa — August 26, 2016 at 10:49 am

      So sorry to hear that, Teigan! As you can see by the 100+ comments, most people love this recipe. However, there have been a handful that have experienced a similar problem as you did. I’ve made this recipe over 15 times since publishing it and have never been able to replicate that problem so it’s a bit of a mystery to me. However, I suspect it has something to do with the baking pan used and the oven itself. What kind of pan did you use?

  117. #
    Renee — August 26, 2016 at 1:11 pm

    I didn’t change a thing about the recipe and they are currently in the oven going on 1 hour now. When I insert a toothpick in the center it still comes out pretty gooey. I’m using an 8×8 baking pan also. Hopefully when they are finally done they will be worth it. I think next time I will use a larger pan.

  118. #
    Renee — August 26, 2016 at 2:07 pm

    Ok so they are finally finished one hour and 20 minutes later. They turned out OK but because they had to bake for so long the top is really hard. The inside is really nice and gooey almost perfect but the flavor is lacking. I have been baking for years and I should have known not to use unsweetened chocolate. Next time I will use semi sweet chocolate for the entire recipe instead of just half of it and I will omit the foil in the baking pan because I really think that is what hindered it from baking quicker. i’m going to use my leftover semi sweet chocolate chips and make a nice ganache and drizzle it on top so that they have more of a sweetness to them instead of being so bitter.

  119. #
    Teigan — August 27, 2016 at 11:07 pm

    In answer to your question, I used a silicone, non-stick pan. Do you think this would have effected he result?

    • #
      Tessa — August 30, 2016 at 4:31 pm

      Yes, definitely. Silicone won’t conduct heat the same way as metal (which is what I always use). Next time try a quality metal baking pan and let me know how it goes 🙂

  120. #
    Tiffany — August 31, 2016 at 7:56 am

    Tessa,
    I want to make these for a bake sale but I don’t want to have to make all those 8×8 batches. Could I double this recipe in a 13×9 pan and add some cooking time?

  121. #
    Declan — September 9, 2016 at 5:30 pm

    I’ve always wanted to make brownies that taste like the ones you buy in the shops, and these did it. Baked them at 180 c for 30 mins (fan oven) and came out perfect .They taste absolutely amazing, especially when still warm. But maybe should of waited till they were 100% cool before stacking them in a tub as they stuck together a little, oh well. Thanks so much for the recipe

  122. #
    Zainab Veqar — September 18, 2016 at 8:08 am

    Hi Tessa! I made these brownies today and they are AMAZING! My family loves them! However, when i was cutting it, the surface kept crumbling because it was so crisp(? crackly?); how do i avoid that? Also, the brownies took about an hour to get done – that’s probably my crazy ovens faulty though…

    • #
      Tessa — September 18, 2016 at 12:39 pm

      Let the brownies cool completely before cutting then use a large sharp knife to slice squares. It’s pretty unavoidable that the top will crumble a little but I think they still look and taste great either way!

  123. #
    Chelsea — September 18, 2016 at 4:09 pm

    Should you let the bownies cool in the pan or transfer them to a cooling rack?

    • #
      Tessa — September 20, 2016 at 9:01 am

      Definitely let them cool in the pan completely.

  124. #
    Nazia — October 13, 2016 at 5:55 pm

    Hi Tessa! These look amazing!! I am in search of a moist and fudgey brownie recipe that translates well into a brownie bite/brownie cupcake. Any suggestions? So far the recipes I’ve tried have turned out too crisp on top or too dense/dry. Thanks in advance!

  125. #
    Emrah — October 14, 2016 at 6:11 am

    Hello. Photos look extremely delicious. My oven bakes a little too fast unfortunately. At 350 degrees a 55 minute recipe becpmes ready in 45 minutes. So I wonder how can i adjust time on this recipe.

    • #
      Tessa — October 14, 2016 at 1:32 pm

      It sounds like your best best would be to purchase an oven thermometer! If your oven is “fast,” it likely runs hot and having an accurate gauge will allow you to adjust the temperature appropriately. Most home ovens are off by 25° or more, even when they tell you they’re perfectly heated! I have an article here that might help you: https://www.handletheheat.com/oven-101-what-you-need-to-know/

  126. #
    Sydney — October 28, 2016 at 11:46 pm

    Came across this recipe on Buzzfeed Tasty, and I had to try out this recipe! I didn’t have the unsweetened chocolate, but I was CRAVING brownies and it was midnight, I figured I’d try out your recipe as close as possibles anyway. And they are delicious! I can’t wait to follow the recipe exactly next time I’m in the mood for something chocolatey. I added cocoa powder to the batter to replace the unsweetened chocolate, and because of that I added a little oil to keep it from getting dry. They came out fudgy, and paired perfectly with a tall cold glass of milk. I’m so glad I came across your website, I can’t wait to try out more recipes.

  127. #
    Smitten_kitten — November 2, 2016 at 2:58 pm

    Hi Tessa!

    I have recently been going through all my recipes containing chocolate (cakes, cupcakes, cookies, fudge anything, and brownies) and started adding a few teaspoons of instant coffee mix to them. I’ve found that it takes already awesome recipes and elevates them to toe curling ones instead! Have you tried this with any of your recipes? I’m going to go ahead and bake this recipe as per your directions and then give it another go with the instant coffee. Can’the wait to report back!

    • #
      Tessa — November 6, 2016 at 9:58 am

      That’s a great idea! Coffee is such a great way to enhance and intensify the taste of chocolate. I often add about 1 tsp of espresso powder to cake and brownie recipes 🙂

  128. #
    Rujuta — November 20, 2016 at 8:36 am

    Hi Tessa,

    Tried these today. While I got a beautiful crinkly top followed by a chewy layer and a fudgier bottom they had burnt at the bottom and sides. Am guessing that it had to do something with the size of my pan as the centre had peaked up quite a bit. Kept checking after 25minutes and the centre was still batter and that’s why kept it for a longer time. Still the taste was awesome and with icecream was heavenly. Thank you for the recipe!

  129. #
    Dipali — December 2, 2016 at 9:31 am

    Pls can you suggest a substitute for eggs . Thank you.

  130. #
    Mimi — December 7, 2016 at 12:25 am

    i made these brownies and they were easier than expected and came out looking exactly like the photos. they were so moist and soft and fudgy.. however they were not sweet enough for me. i followed the recipe to the t, weighing all my ingredients. is there anything i could do to make these sweeter without ruining the texture?

  131. #
    Lupe S. — December 14, 2016 at 4:31 pm

    I know that this is an old recipe posting but I’m so glad i stumbled across it. These are amazing!!

  132. #
    Adwena — January 8, 2017 at 4:07 am

    Hi Tessa, warm greetings from Indonesia.
    After strolling around some brownie recipees and try it one by one finnaly i found yours. My brownies has crackly crust on the top and its amazingly beautiful. Yet still not perfect as yours :). When you said ‘mix eggs and sugar until light and thick’ i still can not figure it out what’s that supposed to mean. Is this batter could effect the result of the crust? Because my brownie has thick not light and shinny like yours, could you share how i can get those shines and light crispy crust? Thank you Tessa 😉

  133. #
    Amie M — January 28, 2017 at 10:57 am

    I just recently made these brownies and they are pretty delicious. I had one problem, though. The top layer is separated from the bottom, making cutting into them difficult and messy. Any ideas why this might have happened?

    • #
      Tessa — January 30, 2017 at 8:49 pm

      Over-mixing may have caused that. Once the flour is added fold gently juuuust until incorporated. Also, for clean cuts I usually like to pop brownies into the fridge or freezer until they’re a little more firm.

  134. #
    wawa — January 30, 2017 at 9:24 pm

    hi tessa
    this is the best brownies recipe i’ve ever try

  135. #
    Nini Leon — February 6, 2017 at 5:34 pm

    Hello Tessa! Thank you for your recipe. My brownies are in the oven right now but for the next time I wanted to know if the baking time remains the same if i make half recipe.
    Thank you and greetings from Colombia

  136. #
    Jami — February 19, 2017 at 9:15 pm

    A tip someone taught me a while back is to cut brownies while hot/warm with a plastic knife. I have even used the handle of a plastic fork or spoon. Just wait until they are cool enough not to melt the utensil. The plastic just slides through like butter, and the individual brownies stay separated until cooled further and lifted out of the pan.

  137. #
    Jenny from jennyisbaking.com — March 8, 2017 at 10:23 am

    Hi Tessa,
    By far the best recipe I have tried! Perfect comfort food! Thank you so much for your efforts. Really love it.

    • #
      Tessa — March 8, 2017 at 5:05 pm

      Yay!! 🙂

  138. #
    Ali — March 10, 2017 at 7:53 pm

    I made these brownies tonight and they were amazing! I do have one question though. Is there a reason you used white sugar instead of brown sugar or a combination of both? These brownies are very fudgy anyway, but wouldn’t brown sugar make them even more moist?

  139. #
    Ali — March 11, 2017 at 7:20 am

    Oops I just read your rationale for using granulated instead of brown sugar. That’s interesting that using brown would prevent the crinkly brownie tops. We definitely can’t have that!!

  140. #
    Daniela — March 14, 2017 at 1:23 pm

    Hi there, Tessa.
    Thank you for the great recipe. I have to admit that I didn’t follow it strictly, but my brownies were from scratch – everything chocolate in the house up to 200 grams and some cocoa. So I also cut the other ingredients. It turned out sooo good. Like you describe it. I’ll take a picture tomorrow.

  141. #
    Daniela — March 15, 2017 at 8:22 am
  142. #
    Bernardo — March 17, 2017 at 10:52 am

    Hey, Tessa! I really love your recipes.

    I have a question regarding your Ultimate Brownie recipe. What would happen if I replace part of the flour with cocoa powder? (a spoonful for instance)

    I feel this would enhance the flavor while keeping the moistness and texture unaffected. Is this so?

    Thank you in advance!!

  143. #
    Katherine — March 27, 2017 at 1:34 pm

    I have made these brownies four or five times at this point and they always turn out perfectly. I usually cook them for less time (like 35 minutes) before they’re done. I also think this might be because my oven is broken and is telling my the incorrect temperature. Great recipe! Fool proof!

    • #
      Tessa — March 29, 2017 at 9:44 am

      So happy to hear that! An oven thermometer would likely inform you your oven is lying about its temperature 😉 I always have my thermometer in my oven so I can be sure it’s accurate.

  144. #
    Tricia Davern — April 18, 2017 at 5:53 pm

    These brownies are so delicious and fudge-y! I made these today and they were well loved and SO filling 🙂 I highly recommend his recipe. Thanks Tessa for the best brownie recipe!!

    • #
      Tessa — April 23, 2017 at 8:58 am

      So happy to hear that, Tricia!

  145. #
    Tina — May 5, 2017 at 4:30 am

    So I made these twice. First time kept it in for exactly 40 min and the top was great the inside came out right with the toothpic test but when it came to completely cooling then cutting they tasted pretty raw on the inside. Very confusing. Baked them again and left them for an extra 10 min and they were MUCH better. Still a little overly moist and not crumbly at all in the middle but they were devoured by all the guests that came over that night. I think my oven might run a little hotter than it should since the outside was super chewy (MY FAV) but overall this is still the best recipe I’ve come across basing it on my 2nd attempt.

    • #
      Tessa — May 9, 2017 at 4:45 pm

      Hi Tina, I’d definitely suggest purchasing an oven thermometer to check the accuracy of your oven! Most home ovens are off a little. Also, what kind of baking pan did you use? Lastly, it’s important to be super careful not to overmix the batter. The moment the flour is incorporated stop mixing 🙂

  146. #
    Katherine — May 8, 2017 at 9:09 am

    Hi Tessa,
    I’ve been commissioned for my family’s event to make “cake-y” brownies with frosting. What frosting recipe goes well with these?

    Also, how can I tweak these to make them less fudgy to meet the request? I’m assuming less eggs or perhaps less egg yolks?

    Second, I will also be making a batch of fudgy, because, well, I like my brownies fudgy. Also making your Ultimate Chocolate Chip cookies.

    Thanks for the great recipes and technical information.

  147. #
    Noramira — June 12, 2017 at 1:50 am

    Hi! I made this a few times before this and they all turned out well and tasted great!

    But lately, eveytime i bake this, the top would be thick and hard and the inside would still be gooey. I’m not sure what has gone wrong, I made sure I used the exact same ingredients but for some reason my brownie has not turned out well :/

  148. #
    Rose — July 21, 2017 at 7:26 pm

    Thanks for recipe. I will try today. Happy weekend!

  149. #
    karen — July 27, 2017 at 7:55 am

    I have baked the ultimate brownie a few times and i wanted to try the chewy brownie (link on this page) to compare. i baked one batch of each yesterday to taste compare and my preference is the ultimate brownie. Both are very good. the ultimate brownie is chewy enough and is a bit sweeter (not too sweet) and the chewy brownie is has a bitter’er’ chocolate flavour. also, personally for me, i didn’t really like that the chocolate chips in the chewy brownie dont really melt and i didn’t really like bitting into them. the ultimate brownie is dense and chewy and fudgy all at once. the top comes out shiny and crinkly and beatiful. regardless..both are excellent recipes and great tasting and fool proof. as an aside, i don’t line my tins. i used Teflon coated pans if you let them cool a bit, gently score the side of the pan, you can flip it over and the whole thing just pops out in your hand. i also add a package of chopped walnuts and it does not affect the outcome. i cut them into 12 pretty nice sized brownies.they come out high enough that you can cut them smaller to get more brownies. thanks for these great brownie recipes. its hard to find good ones!

  150. #
    karen — July 27, 2017 at 7:58 am

    sorry, to correct, i get 16 brownies out of a pan, not 12.

  151. #
    Nami — September 6, 2017 at 6:55 am

    I like the flavor of chocolate in the newly baked pie. Thanks for the ideas

  152. #
    Sripriya — October 31, 2017 at 11:52 am

    This is one of the most incredible recipes! I tried this today and the brownies taste amazing.. airy, chocolatey wit her a crispy crust. I followed the recipe to the T, just that my brownies crumbled when I took them out of the baking pan.. where did i go wrong?

  153. #
    louise — November 18, 2017 at 7:18 am

    hi tessa, im still having trouble finding unsweetened chocolate, i know unsweetened choc is 100% cocoa solids so can i use dark chocolate with a high percent of cocoa solids instead? like this one: https://www.tesco.com/groceries/en-GB/products/266160990

    or if not can you recommend a different substitute?

    thanks

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