The Very Best Brownies.
Rich, chewy and fudgy homemade brownies with a beautifully swirled, flaky top. These really are the best brownies! This delicious brownie recipe is flavored with cocoa powder and brown butter.
Updated by Kathryne Taylor on August 29, 2024
Let’s rewind to Valentine’s Day. I’m single. I’m not feeling well. My mom is in town and our plan is to eat dinner and watch movies. As the sun goes down, I decide that I need a brownie—like I really need a brownie, for aforementioned reasons—and proceed to pull every baking book off of my shelves in my search for my ideal brownie recipe.
I wanted rich, dark, chewy, legit café-like brownies with crackly tops. I didn’t want gooey, fall-apart, stick-to-your-front-teeth brownies. I also didn’t want health-ified brownies or brownies swirled with cheesecake. I wanted one perfect brownie. Sometimes a girl just needs a brownie, you know?
I finally found a promising recipe in my copy of Alice Medrich’s Sinfully Easy Delicious Desserts. It was a thinner brownie than I wanted, but it looked dark and delicious and had the most magnificent shiny, crackly top. The recipe contains a fair amount of butter, as legit brownies should, and the butter is browned before the addition of sugar and cocoa powder. If you’re going to put a lot of butter in something, you might as well brown it for extra flavor.
Alice’s recipe also called for a lower-than-usual baking temperature (325 degrees) and specified that the brownies be baked in the lower third of the oven. All of the chocolate flavor came from cocoa powder, too. Interesting.
Alice’s brownies made from scratch turned out beautifully. Crackly top. Dense, fudge-like interior. Rich, complex flavor. They weren’t quite matching my idea of the quintessential brownie, though. I wanted a taller brownie, one that is a little more like a brownie than fudge, with some chopped dark chocolate thrown in for textural interest. Thus began my obsessive quest for the quintessential brownie recipe.
Five batches of brownies and a bunch of brownie research later, I think I’ve found it. I learned a lot along the way. I learned that in order to achieve the shiny, crackly top, you have to stir the sugar into hot butter so it melts. Alice’s low baking temperature and rack positioning also seem to improve texture, but I couldn’t tell you why.
My final recipe calls for more flour and a little baking powder to help the brownies rise. I also used whole wheat flour, as always, but there’s so much chocolate in the brownies that I promise no one will be able to tell. I don’t make statements like this very often, but this really is the best brownies recipe I’ve ever encountered. (I’ve provided footnotes in my recipe so you can adjust the recipe to produce your ideal brownie.)
Ever since I started making simple baked goods from scratch, I’ve wondered how boxed mixes ever became mainstream. Sure, you don’t have to measure out flour and baking powder, but you still have to add liquid and crack the eggs. That hardly saves much time, and comes with the additional cost of preservatives and ingredients that should never be in your food. (Hydrogenated oil is the devil.)
Michael Pollan, my favorite food writer, came to Kansas City last summer to talk about his latest book, Cooked. He finally solved the boxed mix mystery for me.
Pollan explained that the first boxed mixes contained powdered eggs, which removed the step of cracking eggs into the bowl. I mean, why go to the trouble of cracking eggs into a bowl if you don’t have to, right? Wrong. American women initially wanted nothing to do with the boxed mixes. They felt like they were cheating when they used them. Once the manufacturers took out the powdered eggs so we could crack eggs over the bowl, we felt like we owned the final result. The baked good was then homemade enough to present to our loved ones.
If you have never made brownies from scratch, give these a try and I promise you’ll never reach for a box again. If you’re pinched for time, throw in chocolate chips instead of chopping the chocolate by hand. Ta da! Homemade brownies made from scratch and baked with love.
The Very Best Brownies.
Rich, dark, chewy and fudgy brownies made from scratch. These brownies are flavored with cocoa powder and brown butter and feature a beautifully swirled, flaky top. I don’t dare make claims like this very often, but this is the very best brownie recipe!
Ingredients
- 10 tablespoons unsalted butter, cut into ½-inch slices
- 1 ¼ cups cane sugar
- ¾ cup natural unsweetened cocoa powder
- ½ teaspoon fine sea salt
- ¼ teaspoon baking powder
- ½ teaspoon espresso powder or very finely ground coffee (optional)
- 2 cold large eggs
- 1 ½ teaspoons vanilla extract
- ⅔ cup white whole wheat flour or flour of choice
- 2 ounces dark or semi-sweet chocolate, roughly chopped, or ⅓ cup chocolate chips
Instructions
- Preheat the oven to 325 degrees Fahrenheit with a rack in the lower third of the oven. Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, making sure that the paper is long enough to go up the sides a couple of inches. Grease the parchment paper.
- Brown the butter: Melt the butter in a medium-sized saucepan over medium heat. Continue to cook the butter, while whisking constantly, until it’s a pale golden brown and the particles suspended in it are reddish brown. This usually takes me about 10 minutes.
- Remove the pan from heat and stir in the sugar. Then add the cocoa powder, sea salt, baking powder and espresso powder. Stir until the ingredients are thoroughly incorporated. Let the mixture cool for 5 minutes.
- Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one. When the mixture looks thick, shiny and well blended, add the vanilla extract and the flour. Stir until you no longer see streaks of flour. Then beat vigorously (put those arm muscles to work!) for 50 strokes with the wooden spoon or spatula.
- At this point, the mixture should be no more than slightly warm (if not, let it cool for a few more minutes). Fold in the chocolate chunks or chips.
- Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter. Bake on the lower rack for about 25 minutes, until a toothpick inserted in the center comes out mostly clean. Cool the brownies in the pan on a baking rack.
- Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into 16 or 25 squares.
Notes
- Adapted from Sinfully Easy Delicious Desserts and King Arthur Flour.
- These brownies freeze well. Store them in a freezer-safe bag and let them defrost at room temperature.
- For more dense and fudge-like brownies, cook the brownies a minute or two less.
- For more fluffy and cake-like brownies, add another egg.
- For less rich brownies, skip the chopped chocolate.
- If you like nuts in your brownies, fold in 1 cup walnut or pecan pieces along with the chopped chocolate.
- I haven’t tried, but I think an all-purpose gluten-free flour blend could be substituted for the whole wheat flour with good results. (Update! Here’s proof that Cup4Cup flour works great in this recipe.)
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
P.s. If you really want health-ified, naturally sweetened brownies, I have some dark chocolate zucchini brownies over here. Note that they don’t have the crackly top that these brownies do and that the zucchini hardly adds much nutrition because it’s almost entirely water. If I made them again, I would try skipping the zucchini altogether, upping the cocoa powder to 2/3 cup and decreasing the baking powder to 1 teaspoon for richer and less cakey results. 5/2/14: sorry folks, Terri says the brownies don’t turn out well when made this way!
These are indeed the best brownies. I made them with 85% chopped chocolate along with the cocoa powder, added walnuts and the extra egg. The texture and flavor were perfect. Intense chocolate, not just sweet. I did have to bake them about 10 minutes longer. Took them to a dinner party, everyone loved them. Surprised after reading the other reviews. I didn’t have any issues with ingredients.
I’m happy they worked so well for you and that you loved them, Sandra!
Incredible! The crackly top is the best part!
I’m so happy you love them! Thank you for sharing, Laura. What type of pan did you use? I know others have tried these in the past and the type of pan seems to matter.
I used an 8” dark metal pan! I think it’s from target.
You’ve done it again! These brownies are incredible! I was really wanting a brownie today, and living out in the country had no choice but to make some myself. I am so pleased with how these turned out. I subbed in 1/4 cup of molasses in lieu of 1/4 cup of sugar because I love the taste but otherwise followed your recipe perfectly. I would make these again and would totally recommend this recipe to others!
Thanks for sharing!
Another winning recipe from Cookie and Kate!! I seriously come to your website every time I’m looking for a specific type of recipe and I haven’t been disappointed yet! These are the perfect complement to Valentine’s Day weekend. Delicious!
I just made these tonight and they were AMAZING—with one exception. These brownies literally took AN HOUR to bake! After the recommended 25 minutes it still looked raw and I started to feel a little concerned… mostly because I was baking at 10:30pm and it was bedtime, y’all. But let me tell you. These are worth the wait!!!! I’m not sure if it was an oven issue or what, but I kept the pan in the oven until the knife came out clean, and the brownies were delicious.
I might have to play around with temperatures in my oven to shorten that bake time (or just bake earlier in the day!), but in terms of flavor and texture?? Perfection.
I only have salted butter. Will that work? Should I skip the salt? Thnx
Hi Samantha! Yes, be mind full of how much salt you add. You can skip it altogether. Or add less than half, depending on your own salt preference.
Working from home during the crisis and wanted to treat my family to something delicious.
Thank you this worked perfectly. I used brown sugar and it combined nicely with the melted burnt butter. Glossy mixture and yes i also thought I’d missed an ingredient because it was quite thick. But, it was fine – cooked in 25 mins and has crisp shiny top with fudgy soft centre.
I think from reading other comments, perhaps the people who’s didn’t cook properly might not have had their oven on fan forced? I have a Miele combi steam oven, but didn’t use any steam and it worked fine on 160deg celcius. Also, 10 tbsp of butter is 140grams. If you want to add it to the recipe that would be great though for those who are having trouble.
Loved the burnt butter and I put freshly ground coffee in. So tasty. YUM!
Steph. Xx
Thank you for sharing, Stephanie! I’m so happy this worked perfectly.
Heya! Reduced the sugar content by 70gm, used dark cocoa powder, slightly more espresso powder, 70% dark chocolate & added walnuts. Came out perfect, cooking time was longer but perfect slightly fudgy, cracked top and chewy :) would add a swirl of salted caramel next time.
Perhaps ppl are mixing up the butter quantity? 10 tbsps is a head scratcher!
Looking forward to making these!
First, Cookie and Kate has become my go-to for healthy recipes, and I often just skip the googling and look here first. I was so so sad about these brownies! I’ve been baking for 35 years and would say my skills are very above average, and fresh ingredients are well-stocked here.
I had several of the same issues mentioned by others: under baked at 25min (not just gooey, raw center), gritty, and too thick/gummy texture. I tried a second time, adding an extra egg and cooking longer. Similar gritty results, but this time dry as well :(
I live at 4500’ so sometimes recipes need tweaking, like reducing leavening, but I think the culprit here may be too little leavening. Also, maybe melt the sugar into the butter before removing from heat to help grittiness?
Keep at it Kate! There’s a winner waiting to be found here.
Hi Libby, Thank you for your comment and detail! I’m sorry this didn’t turn out for you. I have been working to test this recipe again and again to see what is happening. It works great for me every time. What type of baking dish did you use? What was the material?
First was a ceramic 8×8, second try glass
These brownies are AMAZING! At one point I thought I browned the butter too much, it was hard to tell because it was bubbling (maybe I whisked too much?) but it ended up fine! I cooked them in a brownie pan and they were perfect, even drizzled hot fudge on top! LOVE THIS RECIPE.
Hi Roxxy! I’m glad they turned out for you. You want to avoid the butter getting too hot, but it didn’t sound like it was boiling and turned out! I appreciate you taking the time to review.
Yes, I had the gooey mess problem and it was gooey and bubbling at 25 min. but I definitely had the butter boiling ( I used kerry gold butter), then when the sugar (regular Imperial brand) was added it went straight to sand texture. I ended up baking an additional 15 min When everything cooled, the edges were rock hard and the whole thing was greasy. baked in a metal non-stick pan. maybe the butter “broke”? Is that a thing?
Hi Sarah! I’m sorry you had issues. This is one that just isn’t consistent and I’m still working to figure out why. One variable that seems to make a difference is the baking dish. Glass seems to work best, but I haven’t confirmed that’s the only issue. I hope you still try other recipes! All my best.
Is the batter suppose to be incredibly thick? I literally just made these with my kids but the whole time I stood here thinking something wasn’t right. It was incredibly difficult to stir and especially to scoop into my pan… I put them in anyway but I don’t have high hopes for them unfortunately… just wanted to jump on and see if anyone could confirm if this texture was normal. Thanks!
PS. I literally use your recipes most of my week for dinner ideas and they all turn out amazing and I swear by them, so thank you!
Hi Kristen! How did the brownies turn out? I’m sorry you had trouble. To be honest, this is the one recipe on my site that doesn’t turn out consistently for others—even though I’ve made it over and over and not experienced those issues myself! I would love to figure out what goes wrong sometimes, but I’m still working on it. I’m sorry and I hope you continue to enjoy my other recipes! All my best.
Something is off. Carefully checked ingredients batter seemed too thin. Poured into pan. No way it could be swirled. Still cooking 40 min later. Came out bad.
Hi Tim, I’m sorry this didn’t work for you. I have continued to work on this recipe as there have been varying results. I don’t believe this is one of the usual issues. Did you follow step 4 – Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one. When the mixture looks thick, shiny and well blended, add the vanilla extract and the flour. Stir until you no longer see streaks of flour. Then beat vigorously (put those arm muscles to work!) for 50 strokes with the wooden spoon or spatula.
Okay so these turned out amazing! I was super worried while making the batter as mine came out incredibly thick like others were saying. However, after 27 minutes in the oven, they are perfectly chewy and crispy on the edges! I used a glass 7×11 pyrex dish for reference and greased with some oil. I used standard granulated sugar and omitted the espresso powder and chocolate chunks as I didn’t have either on hand. I definitely vigorously mixed it after each addition, and even though it was thick, it tasted great! My top wasn’t crackly, but that might be due to the glass dish or the lack of choco chunks.
I love that this turned out so well for you, Lauren! I appreciate you sharing how you adjusted it. It’s been a tricky recipe.
Hey! I’ve been planning to bake these but we’re under strict lockdown here and sourcing supplies is a bit of a problem, any ideas on changes to be made when using salted butter and sweetened cocoa? (edits to salt and sugar quantities and cooking processes?) Also don’t have parchment paper :(
Thanks!
Hey there! I really want to offer solid advice here, but I have to say that this recipe is a little finicky as is. I don’t feel comfortable making suggestions that I have not tried. You might search around for a brownie recipe that is designed for those ingredients. All my best!
These were amazing!! My family kept coming back to the kitchen for more :) I didn’t have any vanilla extract left in my pantry, so I had to leave that out, but they still turned out great. I used brown sugar instead of cane (I only used 2/3 cups since we like our desserts less sweet), and was generous with my portion of ground coffee, and they turned out so moist and light. I also used cold brew as a liquid base to make my batter more creamy, since mine ended up a bit dry after I followed the recipe steps (also to add more coffee flavor). Thank you for sharing yet another delicious recipe!
Worked for me and got the thumbs up in the boyfriend taste test I got a bit worried by the comments, so gave them 30 minutes on the bottom shelf of my AGA baking oven and another 30 in the middle. I think next time I’ll reduce that second bake to 15 minutes. Despite a grainy mixture, these have come out really nice. I used a 6” tin, omitted the coffee (I think I forgot the vanilla essence too) and added walnuts instead of chocolate chips. I didn’t achieve the glossy top, but they look great, so I’m not worried.
The taste is amazing but I was pretty disappointed as mine came out crumbly. I followed everything to the T and they barely stay together. I’m thinking we might even have to eat them with a fork. Any ideas why this might have happened?
I’m usually a huge fan of your recipes, especially since I can make so many of them overseas where I live in South Asia. They are truly wholesome ingredients that I usually can find in the market. :-)
Oh no! I’m sorry to hear that, Rachel. I have retested this recipe several times and haven’t been able to recreate the issues readers have had. I assume you mixed as it stated? What type of baking dish did you use? I’m glad you have been enjoying other recipes, though!
No worries. I mixed everything as instructed and baked it in a silicone dish– maybe thats why.
In love ❤️! Thanks a loooot all my family loved it and I had so much fun baking it
Just made these … tasted ok, but they did not have a shiny nice topping, rather it was dull dark brown. And they fell apart when I cooled them then tried to cut them in squares. I like ALL your recipes and normally they work well for me. But what happened here? I did everything you suggested, the only thing I can think is I baked it in a GLASS (pyrex) 8X8 pan, and baked it at 300F, rather than 325. What do you think, regards from Nova Scotia, Canada… Judy
Hi Judy! Thank you for your detail. I have re-tested this recipe several times and can’t seem to figured out the inconsistency other than container. Assuming you stirred as noted? The temperature change could have played a part, how long did you bake it for at the lower temperature?
About 10 min. longer at the 300F temperature. Maybe I’ll try again at the right temperature. Even though I’m using pyrex. thanks.
I’m very impressed by your noting Black Lives Matter. You are the first cooking writer I’ve notice to do this. It makes me think you are an Activist and that makes me feel good.
I love this recipe! I’ve made it a couple of times now, the first time I wasn’t sure about mixing everything by hand and used an electric mixer, the batter was shiny and the results were amazing, people went crazy for them. The second time, I mixed them by hand, and the texture was gritty, they tasted great but not like the first time. These are amazing and I’ll keep making them for a very long time!!
Hi this looks great, I will try it this weekend. Is there a difference between stirring and beating in step #4? It says to stir then to beat but in my book those are synonyms.
Thanks!
Hi Clem, Great question! You will want to beat (stir very hard and aggressive) vs just stir to mix. I hope that makes sense!
I am reading through the comments and it bittersweet to know that others have experienced the same issue. Butter is boiling to the top. I have the brownies in a reg. size metal cake pan. It has also been past the 25 minute baking mark. Batter came out way too thick to even get the spatula I was using to do any kind of beating. I too used organic cane sugar but skipped out on using the espresso. The sugar was still grainy when it was fully incorporated w/the melted reddish brown butter (which I did stir with a whisk constantly). This recipe got me twisted.
Hi
Thanks for the recipe. I followed what you have told and it just comes out awesome.
I have a doubt. Am trying to make more number of pieces at instance. So can I triple up the ratio and try it in the baking tray. Will it be good as this one?
Hi! I’m not sure about increasing this recipe as I’m still trying to figure out why it doesn’t seem to work for everyone. Instead, I would suggest baking another batch in a separate pan. I hope this helps!
Same issue! The batter was really thick.
Now it’s in the oven hope that it turns good as expected !
Oh it’s boiling now in the oven
Ok, the first time I made these brownies they were amazing, but ever since I’ve failed at recreating them and even have had to throw batches away! BUT I think I figured out the issue!
I’ve made them 4 times and they have all came out different, but I believe the issue is sugar variations. I think you can only use fine white sugar. The first time I made them using fine white cane sugar they were great, definitely a bit fudge-y like some comments say but they rose and were still like a brownie. The second time my roommate made them, but we didn’t have cane sugar so she actually used the turbinado sugar we had and the brownies were a disaster…didn’t mix or cook at all. 3rd time I made them I didn’t have eggs so I used egg replacer (which I actually think may have expired because the texture of it was like gum) and that time I used the Trader Joe’s organic cane sugar. The dough was thick and dry and the brownies didn’t rise at all. I thought it may be the egg replacer. But I just made them again with regular eggs but still Trader Joe’s organic, and I’m pretty positive it’s the sugar that’s the problem. The first time I made them I used fine white cane sugar, and every other time (twice using TJ’s organic sugar once with turbinado) the sugar did not melt or incorporate well and rose to the top after baking, affected taste and made it so the batter doesn’t rise. All 4 times I used an 8×8 glass pan which didn’t affect anything.
I use this blog religiously and it’s usually great, and I did love this recipe the first time which is why I keep trying to recreate it, so thought I’d share my findings!
They look lovely. But wish you’d write give the recipe In weights (preferably gms). 10 Tblpoons butter! 2/3 cup!
I was worried given all the reviewers who had trouble, but mine turned out great! I used regular granulated white sugar, 1/3 cup King Arthur 100% whole wheat flour, and 1/3 cup stoneground white flour from a local mill (it’s just what I had — I needed to use up baking supplies before moving). I used regular cocoa, not Dutch-processed. I added about 1/3 of an Abuelita Mexican chocolate tablet, chopped roughly in my food processor.
I worried that I might have over-browned the butter; particles were dark brown/black, and this happened much faster than 10 minutes, more like 5. The sugar didn’t fully dissolve. I don’t know if I beat the batter hard enough or long enough at the end. The batter was indeed very stiff and had to be scraped, not poured, into the pan. I baked in a Pyrex glass 8×8 baking dish (greased with avocado oil but not using parchment paper, as I didn’t have any) at 325°F for 25 minutes. I have a gas oven (heats from the bottom) and I baked it in the middle of the oven. Center wasn’t done at 25 minutes (a testing skewer came out covered in liquid batter) so I added 10 more minutes. Then a skewer came out covered in moist, but not liquid, brownie, so I called it done. I let cool completely in the pan before cutting. Center was solid by that point. Brownies are fudgy and rich, as expected.
In case location and weather matter: I was baking in Austin, Texas on the afternoon of August 2, 2020. Outside it was 97°F and 32% relative humidity; inside it was 74°F and 54% relative humidity.
I have noticed in other recipes that stoneground flour tends to be much “thirstier” than regular flour (it absorbs a good bit more liquid). Maybe that helped the brownies set up? Or maybe I just got lucky?
Carrie, all of this detail is incredible. Thank you! I’m hoping to get down to the bottom of the issues soon and I’m happy it worked so well for you!
Can I substitute white wheat flour with whole wheat flour
Hi! Other flours should work fine here, although this recipe is tricky and doesn’t work for everyone. I’m still working to get to the bottom of it! Good luck and let me know how it works for you.
I just made these earlier today and they turned out so delicious!! Crispy top/edges, moist inside; a wonderful balance of crispy and fudgy.
I used regular organic granulated sugar, Navitas organic cacao powder instead of cocoa; I doubled the vanilla extract; I left out the coffee and instead added 16 drops of almond extract. I only added about ⅛ cup of semisweet chocolate chips (because I ran out), and I added about a cup of walnuts. I used a buttered glass Pyrex 8×8 pan (without parchment paper) and baked on the bottom rack of my Bosch convection oven. They seemed to rise just fine, though I did bake for 7 extra minutes until the knife I inserted in the center came out clean.
While mixing the batter it definitely looked weird. My sugar didn’t appear to melt at all in the hot butter. It looked like dark brown wet sand before the egg step; then it just looked like shiny wet sand when I added the eggs and flour.
I speculate that the key to success or failure here is in the mixing. I had my strong husband beat the dough for the 50 strokes because I didn’t feel strong enough (it was like hand mixing wet cement for me.) When he gave me the bowl back after mixing, the batter had lost its sandy texture and looked like a heavy, oily dough that I had to press into my pan with a spatula. The swirls I made on the top held their shape through baking. This will be my new default brownie recipe. Thanks Kate for sharing your baking wizardry!!
Hi! The taste of the brownie for this recipe is great although with only 1/2 cup of sugar. However my brownie hardly rose and it’s a lot more cakey than I liked it to be. I can’t seem to figure out what went wrong. I followed the recipe (except for sugar) and method a 100%. Seems like I’m not the only one facing problems with this recipe.
Thank you, Kate, for taking the time to develop the.very.best.brownies. I honestly have never eaten a better brownie and I enjoyed every last crumb of this delicious recipe! For the other guys, cooking time too a little bit longer for me too, but I monitored it closely and used my novice baking judgment. Everyone’s oven/elevation can differ, so I definitely understand! I’ve been following you for ages and can’t believe I only just made these now. Thanks again!
Hi! We made these this afternoon and they are still in the oven after 45 minutes, not even close to being done. I’ve upped the oven temperature to 350 to see if that helps..
Perfect “in between” brownie — neither cakey nor fudgy. We made the recipe as written, except we used King Arthur all purpose, and we had to add 8 minutes to the cook time. I wonder if my oven runs cool…
It is a *very* stiff batter! And even though the sugar was still slightly grainy when they went in, it must’ve melted during cooking bc the results were fine. I was also a little worried about adding the eggs to the warm mixture, but they didn’t scramble.
All in all, these are great. Deep flavor, not too sweet, and a nice, though very thin, crisp crust. Thanks for giving us our new go-to brownie recipe!
I’m glad you loved this recipe! Thank you for sharing your experience, Heather.
I used this recipe to make brownies from scratch for the first time, and they came out amazing! I will not be going back to boxed mix again! Question though – are there any substitutes for the browned butter? I’m just wondering if coconut oil could be used instead for a healthier version. Thank you!
Hi Michelle, The browned butter is an important step, sorry to disappoint!
Delicious brownies! A coworker suggested this recipe, and I’m glad I tried it! Such a great flavour, and with perfectly chewy crispy edges (my fav part). I think this will become my go-to brownie recipe from now on!
Have followed every single step but the brownie didn’t turn out with shiny crackly top :(
I’m sorry to hear that. How did the rest turn out?
Ok, so this recipe definitely took twice as long to cook in my pyrex baking dish, and my roommate and I are still debating the need for 9 vs 10 tbsp of butter (I’m on the side of 10. Please, please 10)… BUT, these are the best brownies I’ve had in my entire life. I shared them, and I wish I didn’t. The sea salt! The browned butter! These are the brownies of my dreams!
I’m sorry they took so long, but glad they were delicious!
I’ve made this over 5 times now and I finally got it right (it’s been good the other times but I couldn’t get the crispy top!). This time I baked it at the right temperature (as I had it on fan forced previously) and in the oven for 20 mins. Perfect! Also only put in 1/3 cup of caster sugar and it turned out great.
Seriously, the most incredible brownies I have ever tasted let alone made. No boxed brownies beat this recipe!
Hooray! Thank you for sharing, summer.
I loved this recipe!! My husband and I always hate homemade brownies because like you said, they stick to our teeth or are way too bitter. Your recipe was just perfect!! I did add extra salt to taste as I like the salted chocolate vibe. The batter was so thick those 50 beatings was a real workout hahaha. I don’t think I’ll ever make another recipe! Couldn’t find my brownie tin so I used a small oval le Creuset, and because of its thick ceramic it took like an hour to fully cook but whatevs! Tastes delicious.
I had to cook it for about 15 mins longer, but it was so delicious. Thank you your recipes are always the best!!
Great recipe. Definitely took about 35 minutes to bake, and even then the center is a tiny bit gooey. The top is perfectly crackled and they taste perfect.
Hi, I think it could be the cold eggs, called for in the recipe, that caused the batter to break (fats from the butter separating from the batter), making it very dense.
the batter was VERY think when i tried to pour it into the baking tray, i almost couldn’t get it spread out! Don’t know what this is. Maybe I should try 3 eggs instead of 2? Also, my toothpick was never coming out clean so I just took the brownies out of the oven, I think I over baked them.
does the placement of items in an electric connection oven matter? i keep thinking this is meant for. go over where the heat source is on the bottom of the oven. or is there another reason for placement of items on oven rocks if you are using a single fan electric oven?
Turned out amazing! I used coconut sugar and all purpose unbleached flour just because that’s what I had. I did end up baking 7 additional minutes to get the center cooked. So good!
I’m glad it worked for you! Thank you for sharing, Holly.
Thank you for this absolutely PERFECT recipe! It hit the spot.
I used regular salted butter and cut the sea salt back to a pinch. NO ISSUES. Delicious .
I’m delighted to hear that, Shande! Thank you for your review.
1. Why do we add granulated Sugar.. Can we add powdered sugar?
2. Can we use hot melted Butter?
3. Why do we use brown sugar?
Hi Ramya, This is the way I found with the best results. Changing it will impact the overall recipe and I can’t guarantee an outcome.
Same thing happened to me. Maybe the temperature isn’t right or too much butter? I feel like the batter is really oily. I baked it for 30 minutes at 325 degrees on the bottom shelf of the oven. I see butter boiling and the brownie batter doesn’t look cooked at all.
Kate, I haven’t made these yet but I was reading your comments about box mixes. I think you would enjoy the history of Jiffy. I met One of the owners on an airplane and just by chance started talking not even knowing who he was and I learned about the origin of box mixes at jiffy, it is a must read. See below. Jiffy has remained true to its roots and I love that! ENJOY