Super Fudgy Better Than the Box Brownies
Some of the chewiest, fudgiest and most chocolatey brownies you’ll ever taste! Just about as easy as a box mix, yet miles better.
Meet my newly found love.
The classic…but ever-so-perfected brownie.
I thought I wasn’t that much into brownies…until I met this one.
And now I’m obsessed.
I also never believed in brownies made with cocoa powder instead of melted chocolate.
And now I’m a convert.
I didn’t need much convincing after sinking my teeth in the gooiest, fudgiest, moistest and most chocolatey brownie I’ve ever had.
I mean look at this…
Warm out of the oven, they’re fall apart in your hands fudgy with the molten chocolate chunks running through…so messy, so good.
But whether fresh out of the oven or 3 days old, these are everything a brownie should be: shiny and crackly on the top; moist, fudgy, gooey and chewy in the center. They scream chocolate, and are rich but not so much so, that you can easily eat 2 bars. I know someone who inhaled 4 in one sitting…let’s just keep that someone anonymous shall we? Mmmmkay.
As with everything I share here, I always try to test out as many recipes as possible of the same thing, to give you only the best of the bunch. And this one was no exception. In the process, I fell in love with another recipe which uses melted chocolate in the batter. It’s so good, so fudgy and so chocolatey that I thought nothing could ever top it!
Wrong!
Because this one is just as amazing (if not better), yet so much easier! No melting of chocolate, no complicated steps, no mixer required and comes together in just about the same time it takes to make brownies from the box. Ok…just a liiiiittle longer, but the few extra minutes are so worth it here, because these blow the box mix brownies out of the waters. They don’t even compare.
I used to scoff at brownie recipes that use cocoa powder instead of melted chocolate, thinking they’d turn out inferior with a dry and cakey crumb, and lack in the chocolate flavor department. The popularity and ease of these recipes intrigued me though, and pushed me to try my hands at them. I tried several and was actually surprised by how good they turned out. Nothing blew my mind though.
Until I saw this recipe developed by Natalie from Life Made Simple, who has an addictive blog by the way. These brownies took her over 8 times to get the recipe perfected and have received the stamp of approval from her “brownie connoisseur ” husband who loves Ghirardelli boxed brownies. So with an appreciation for those who go through the trials and tribulations to perfect something, I figured that this one is a must-try. So I baked it. And it was a game changer. And now I’m hooked. For eternity. And I’m warning you that you’ll probably be as well. You’ve been waaarned….
This recipe could not be easier…
Just microwave together some butter and sugar in a bowl until the butter is melted. Stir them together, then let them cool slightly for about 5 minutes.
Throw in some vanilla and unsweetened cocoa powder.
Stir, stir, stir, then drop in your eggs. One at a time.
Whisking well after each addition. Then add in a mixture of flour, cornstarch, baking soda and salt. The cornstarch might sound a bit weird here but its a secret ingredient, than lends for a tender, superior texture.
Gently blend that in using a rubber spatula. Now comes my favorite part: CHOCOLATE! I’m not screaming; I’m just a little excited:)
Using 2 types of chocolate produces the gooiest, most chocolatey results. A combination of chocolate chips and chopped chunks of baking chocolate are using here. The chocolate chips hold there shape during the baking process and gives a firmer chocolate bite, while the chunks melt into the brownies, creating pockets of molteny, fudgy chocolate heaven, which also help keep the brownies super moist. So don’t skip them.
Spread the batter and bake!
Now this one of those rare moments where you’ll NOT check for doneness in the center, but from the side. Insert a toothpick halfway between the center and the side of the pan. Once the toothpick comes out with a few moist crumbs attached…it’s done! This should take about 25 to 28 minutes. Set a timer!
Now NO TOUCHY for at least 30 to 45 minutes. You need to give it enough time to fully set.
But who could resist a warm brownie while the chocolate is still all melty and messy?!
Go ahead, cut into bars and break into one.
Mmmmm…now that’s what I’m talking about!
Wait…let me get you closer.
Infinitely fudgy!
So the next time you’re tempted to pick up a box mix brownie from the supermarket…remember this recipe.
You might never use it again.
Super Fudgy Better Than the Box Brownies

Some of the chewiest, fudgiest and most chocolatey brownies you'll ever taste! Just about as easy as a box mix, yet miles better.
Ingredients
- ½ cup (60g) all-purpose flour*
- 1 tablespoon (7g) cornstarch*
- ⅛ teaspoon baking soda
- ¼ tsp. salt
- 1/2 cup plus 3 tablespoons (156 g) unsalted butter
- 1¼ cup (250g) granulated sugar
- ¾ cup (63g) unsweetened cocoa powder, I used Hershey's
- 1 teaspoon vanilla extract
- 2 large eggs, cold
- ½ cup (85g) roughly chopped baking chocolate, milk or semisweet, I used Belgian milk chocolate coins
- ¼ cup (43g) chocolate chips, milk or semi-sweet, I used Hershey's semisweet
Instructions
- Adjust oven rack to middle position and heat oven to 325F/160C degrees. Line an 8-inch square pan with a sheet of foil, pushing it into corners and up the sides of the pan; allowing excess to overhang pan edges. Fit another sheet of foil perpendicular to the first sheet, using the same manner. Spray with nonstick cooking spray or lightly oil it and flour it.
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt; set aside.
- In a large microwave safe bowl, place the butter and sugar together. Heat in the microwave on high power until the butter is melted, about 1 minute. (Alternatively, melt together over the stovetop in a saucepan over medium heat). Remove from microwave, stir the melted butter and sugar together to combine, then set aside to cool slightly, about 5 minutes.
- Whisk in the vanilla extract and cocoa powder.
- Whisk in the eggs, one at a time, mixing well after each addition to incorporate.
- Add in the flour mixture and using a rubber spatula, gently blend it in until very few streaks of flour remain. DO NOT OVERMIX. Fold in the chocolate chips and chunks just until incorporated.
- Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 25 to 28 minutes or until the brownies look set and a toothpick nserted halfway between the edge and the center of the pan, comes out with just a few moist crumbs attached. Bake for 3 to 5 more minutes if that's not the case. Do not bake over 30 minutes to ensure a soft, fudgy center.
- Transfer the pan to a wire rack and allow to cool for at least 30 to 45 minutes before cutting and serving.
- Using foil overhang, lift brownies from pan and cut into 12 bars. Brownies remain soft stored in an airtight container for up to 7 days, if they last that long.
Recipe Notes
- 1/2 cup (60g) of cake flour may be substituted for the all-purpose flour and cornstarch.
- This recipe can easily be doubled to make 24 brownies. Use a 9x13 inch pan and adjust baking time accordingly. An increase of 3 to 5 minutes in the oven might be needed
Recipe adapted from Life Made Simple.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Hola! I am from Puerto Rico,I want your carrot cake recipe,l cant find it, please help!
Thank u !
mary
Hi Luly and a BIG welcome from Egypt to all Puerto Ricans! If you click on ‘recipes’ in the menu bar, it will lead you to the food categories. Keep scrolling down till you see ‘cakes.’ Click on that and you should find the carrot cake recipe. Alternatively, you could just type ‘carrot cake’ in the search bar & this should get it for you. Thank you:)
Hellooooo 🙂
Was waiting for this, thanks for posting 🙂
Couple of questions:
1. Hershey Chocolate chips: Honestly, i believe their price in Egypt is xtremely expensive. 32 LE per pack, i believe this is too much (or mayb I am poor :(. So, can I replace / eliminate them?
2. For the chocolate chunks, can i use cadbury dairy milk? I have something for Cadbury chocolate taste :))
It’s my pleasure Hoda! Yes…I agree Hershey’s chocolate chips are quiet expensive in Egypt. You could replace them with more chocolate chunks of course. I just like the contrast between the 2 different chocolate textures and flavors, but you could use whatever type you want. Definitely go for the Cadbury Dairy Milk; I love them too and I’m sure they’ll turn out incredible with them.
They look absolutely divine! Now I’m craving a warm batch of these!
Hey!!! The brownie genius!!!! So glad you stopped by. I owe you this post. Thanks for taking the time and effort to develop such an insanely good recipe. It’s now my absolute favorite!
These look insanely delish! But in the ingredient list, it says 5 1/2oz….and blank. I can’t figure out the mystery ingredient!
Hi Siunna! Thanks for pointing that out. It’s just the weight of the butter. I’ll try to figure out how to write it in a less confusing way.
Okay…so I’ve been on my own brownie odyssey or at least I was a couple of years ago and I at least reached one that is my current favorite, but still not ready to totally crown it…and NOW you share this recipe, which now I have to make asap so I can compare. They look amazing! And, I too have discovered that cocoa makes a great brownie…so I’m so anxious to try this one! (Oh…and the clarity on the last photo with the melted chocolate?…it’s insane!)
I remember reading your best brownie hunt post & loved it & felt that we think so much alike when it comes to food. We always have the same requirements & end up with the same conclusions. Mel’s yellow cake? Also my favorite. This brownie recipe though…yes, it’s a must try. Please let me know how they compare when you do.
Okay…so I’ve been working on a massive non-blog related project with little time for extra baking, so I convinced my husband to throw these together for me because I wanted to try them…I think he may have over baked them because they were more cakey and crumbly and didn’t look moist and fudgy like yours…and I wanted him to use the same cocoa I use with my recipe, so it was more apples to apples, but I didn’t catch him in time and he used Hershey’s, which is good too, but then it’s harder to compare. We ate every last one anyway, because it was still a yummy brownie. But, now I don’t know how they REALLY compare if they were made properly (wah!) So, hey, if you ever have the time, make mine, don’t over cook them like my hubby did yours, and then you can let me know how they compare lol!
I’m so happy you tried it! I too really wanted to know how they compared to yours. Although I wish they weren’t overbaked, so you’d get an accurate tasting. Oh well I’m excited to try yours too! You know one of my favorite things to do, is to make 2 or more recipes of the same things, so I could get a side by side comparison. I’ll try to do that here, as soon as I get the chance. And don’t worry, I’ll try not to overbake them:)))
They sure look like the best brownies ever. Now if you’ll excuse me, I’ll go nibble on a chocolate bar since I don’t have any brownies on hand and my sweet tooth asks for some.
I love your photography and the sharpness of each picture.
I know that feeling…Chocolate bar to the rescuuuuueee! Thanks Oana they really are some of the best I’ve ever tasted:)
AMAAAZZZIINNNGGGG!! I tried them yesterday and I still can’t get over the deliciousness
Awesome!! I love hearing that Mariam:)
These look DIVINE !!
i have a quick question: can i use regular eating chocolate like galaxy or hersheys as i dont have baking chocolate right now?
Thank you
Sure! You can most definitely use that. Enjoy:)
My husband and I are both literally groaning as we look at your pictures. We’re also preheating the oven at 11:30 pm… 😉
Also, you should do a post on how you take your photos! I need to know how you get such amazing bright white backgrounds.
What are you talking about?!! Your photos are some of the most torturous and drooling-worthy I’ve ever seen! I love the idea of doing a post just about photography…will definitely keep it in mind. Meanwhile, how about you email me and I’ll give you a few tricks that I’ve learned to achieve that white background. Would be my pleasure:)
I was on a search to find the best brownie recipe & found an absolutely awesome one. Now you are tempting me to try this one. I HATE YOU. Once I’m done with my uni finals I’ll give this a try!
We are seriously lacking in arabic bloggers & I’m so happy to have found your blog today.
Also, your photographs are absolutely gorgeous.
One could never have enough recipes! I have another favorite too but it uses tons of melted chocolate & is more time consuming, and to be honest this one is just as good & way easier. I’m eager to try your favorite recipe too.
Here’s the recipe! http://smittenkitchen.com/blog/2012/08/my-favorite-brownies/. This one is a tiny bit on the dark side because that’s my chocolate preference. (blog and recipe are not mine)
Oh yeah you can’t go wrong with Smitten Kitchen. Love her recipes! Thanks for the link:)
Hey Tasbih, i tried this recipe and it turned out amazing. I just added dark chocolate for a deeper taste …and for the very first time i got a crackled top! Yay! Thank You so much for posting this recipe.
Yaaaaay! I’m so happy you nailed that crackly top! Dark chocolate is great for those who love it & when I make these brownies for my dad, this is what I use because he prefers dark chocolate too. But living in a house full of kids, I had to make a compromise & use a combination for chocolates that will please everyone. Way to go Fariha!
Hi! i tried this recipe and OMG!! Best brownies E.V.E.R!!!
Oh yaaaaay!!! Thanks for trying them & sharing your outcome. So happy you loved them as much as we do:)))
Hey , I will be making them tomorrow , but i dont have chocolate chunks!
can i only use chips and omit the chunks? will it affect the fudgy texture? and can i add walnuts?
these look heavenly, cant wait !
Hey Jia!
You sure can use chocolate chips instead and they’ll still turn out amazing. You can mix between dark, semisweet or milk chocolate chips or stick to one kind, according to your preference. The reason why I prefer using chocolate chunks as opposed to all chocolate chips here is because chocolate chips are manufactured to intentionally hold their shape even after they’re heated, while chocolate chunk don’t so they tend to pool into the batter, creating fudgy pockets in the batter. But you really don’t need to get out of your way to use them; the brownies will still turn out great without them…promise.
And add walnuts to your heart’s content:)
Happy baking.
I just made these , halved the recipe and omitted the chunks , doubled the chips and added walnuts ,
THANK YOU
I have finally found my fo to brownie
Woohooooo!!! Happy dance Congrats on finding your go-to brownie! Thank you so much for your feedback:)
so what size pan did you use when you halved the recipe ??
Hi Tasbih! these brownies are AMAZING!! I tried the recipe last night and finally achieved the crackly top, OMG! delicious! This is going to be my go-to brownie recipe. I added some Nescafe instant coffee diluted in one tablespoon of hot water (allowed to slightly cool down before adding), added after the vanilla. These brownies didn’t even last 24 hours. Going to make another batch tonight. Thank you!!
Ooohhh! A brownie with coffee undertones; that sounds heavenly. Coffee usually helps bring out the chocolate flavor, so I could only imagine how chocolatey yours tasted. I’m so happy you liked them! Ours never last more than a day too. They are too dangerous to be hanging around a house full of chocoholics 🙂 Enjoy your next batch and thanks so much for your feedback!
Hey Tasbih! This recipe is just so tempting. I’m gonna make it right now.
Quick question. Is using cornflour the same as using corn starch?
And would definitely tell you how it turned out. 🙂
Hi Ishna! Tell me about it…I crave these brownies all the time; its torturing?
Yes cornflour is the same thing as cornstarch. I hope you love it as much as I do.
Enjoy ?
Hey..! I made these and they tasted amazing..! When I took them out of the oven the whole brownie sunk into the tin… Any idea why this would happen??… Also if I wanted to add walnuts, what amount would you recommend for this recipe…x
Hi Sai! I’m so happy you liked these brownies 🙂
They do in fact sink a little but not too much. If yours sunk dramatically then it may be the result of excessive underbaking, so in that case, consider adding a few extra minutes of baking time. As for adding nuts, I think that 1/2 cup chopped, toasted walnuts would be a good amount.
Enjoy 🙂
Im craving brownies but i dont have chocolate chips and chocolate chunks, can i omit both??
Yes you sure could do that, they will work just fine, but ofcourse they are much more decadent with the chocolate. Although any chopped chocolate will do. Enjoy 🙂
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I baked these yesterday and they turned out very fudgy and very rich tasting. I ended up having to bake a little longer than the recipe suggested, but it might have been my oven or the pan I was using. If you are looking for a dense fudgy brownie, then this is the recipe to try.
I’m ecstatic to hear that! I love that you loved them!
Hi there!
I love love love your recipes and I can’t wait to try this one out! What do you think of substituting 1/4 cup of white sugar with brown sugar to make them chewier? I saw this in a recipe and wanted to try it out with these but I wasn’t sure how it would turn out.
Thanks!
Hi Amina! Thank you so much! I’m so happy you’re enjoying the recipes.
You could never go wrong with brown sugar. These are incredibly fudgy as is, but brown sugar sounds like a great addition. It is more favorful & moister than white sugar, so it will never hurt. Go for it??
Salaam Tasbih. I am a silent reader of your blog and I absolutely love it. (The images are soo yum!) Can I know whether cornstarch and cornflour are the same thing? Incase I don’t have cornstarch, what can substitute it with?
It’s so good to hear from you UmmUmar? Thank you so much for your sweet compliments. Yes cornstarch and cornflour are the same thing sweetie. If you have cake flour, you could use that instead of using a combination of all purpose flour and cornstarch. If not, then you could just substitute 1 tablespoon of flour for the cornstarch.
hi tasbih,
Im craving peanut butter brownies right now and i tried brownies several times and they turn out so cakey i never get the cracked brwonies… U trust your recipes so im sure its gonna be perfect .. I have a few questions.. Can i add peanut butter on the top? And why it sticks to the pan? And what pan size did u use for the recipe?
Hi Menna! I’m always happy to “meet” fellow peanut butter lovers!
The recipe is the absolute opposite of cakey….you’ll love it!
Sure you could swirl peanut butter on top. To avoid the brownies sticking to the pan, just make sure you line it with foil & spray it well.
The pan size used here is 8X8 inches (20cmX20cm)
Hey Cleo,
What if I don’t have a 8×8 inch pan. I know the one I have at home is rectangular. How would the baking time differ?
Hi Aliyah! As long as it’s around the same dimensions, like 9X5 inches for example, then it should work just fine and bake in about the same time. Any bigger and the brownies will be too thin, and any smaller and they be too thick, so you’ll have to experiment with the baking time. If using a bigger pan, then the brownies will bake quicker, so you’ll need to check earlier, and if using a smaller pan, then they’ll take longer to bake though. The toothpick is your friend in this situation…when inserted 2 inches from the pan (and not the center), it should come out clean, or with a few crumbs attached
Hi, can I know if your cup measures 240 or 250 ml?
Thanks
Hi Starqueen! It really depends on the type of ingredient. For liquid ingredients like milk, oil, water etc it’s 240ml, but please note that it’s completely different for dry ingredients. For dry ingredients it’s best to either use a kitchen scale or dry measuring cups instead of a liquid measuring cup. For flour I go with 120 grams per cup, sugar is 200 grams, butter is 227, so as you can see it all depends on the ingredient itself. I love using King Arthur Flour’s weight chart; it’s the most accurate I’ve found for conversions. Here’s the link; hope it help:)
http://www.kingarthurflour.com/learn/ingredient-weight-chart.html
try melting 170 gr of the sugar with eggs over water bath or microwave and
the rest of the sugar use it in powdered form and mix with butter
this method will fully dissolve the sugar and it works great in cookies
you can cream some and melt some with eggs
i do it in microwave this article inspired me
http://thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html
if bring the egg/sugar to the right temperature (73 c) you killed salmonella
and you have a batter safe to eat and use same for cakes and cookies batters
love your blog and proud of it especially the kahk
perfection = hard work
thank you
Wow! I’ve never heard of this technique before in making brownies. Sounds very interesting and definitely worth exploring further. Thank you so much for sharing?
you could use brown butter and 2 tablespoons of yogurt
hi tasbih, can I use browned butter in this receipe?
Hi Maha:) Browning the butter might affect the texture of the final brownies, because some of the water content of the butter evaporates during the browning process. You could try of course, but to be honest, I don’t feel that it’s worth it here because the chocolate & cocoa will mute the browned butter flavor.
Wow these brownies look awesome! I’m a bit like you were, not really a fan of brownies, so I’d like to give your recipe a try! Can you reassure me they are not too sweet? 😛
Also I love the photos on your website! 🙂
Thanks Rob for your kind compliment ?
Rest assure the batter itself is perfectly sweet & actually tastes more like semisweet chocolate. The level of sweetness of the baked product depends on the type of chocolate you fold into it. I’d recommend all milk chocolate for people who prefer sweeter brownies & all semi or bittersweet chocolate for those who enjoy dark chocolate. Personally I like a mix of both.
Hope you like it!
I was super excited to try this recipe. It’s basically been all I could think about until I got the ingredients I was missing. Unfortunately my attempt didn’t turn out too great ☹️. It rose a lot and turned out cakey. Maybe I overmixed it? Or maybe it was the pan I had to use, as all I had for 8 inch square pans was a glass one? Also I had to bake it for significantly longer before the tooth pick came out nearly clean. Any suggestions on what to do differently or focus on when trying again? Because I am most definitely going to try again. They look amazing when done properly!
Hi Amy! Yes…Don’t give up on this recipe just yet! I’m sure you’ll love it once you nail it. Getting cakey brownies most often have to do with either adding too much flour or over mixing or both. Just be sure to keep a light hand while measuring the flour & don’t compact it in the cup. Better yet…weigh it if you have a scale. 1/2 cup of flour should be 60 grams. Then as soon as you add in the flour, it’s REALLY important to fold it in with a spatula of wooden spoon with as few strokes as possible, don’t worry if you still have a few spots of flour. Heavy stirring will turn it cakey. Now comes baking part…when in doubt, always underbake. Nothing ruins good brownies more than overbaking. Don’t test the center on the brownies for doneness, because that will give you false results, as it will still be gooey. The best place to test your brownies, is 2 inches from the side of the pan. If the toothpick comes out almost clean, then it’s done! Take it out even if the center is still raw, as it will continue to set as it cools. Hope that helps ?
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Hello, I loved the way the brownies turned out. I like to experiment alot when im baking and i’m wondering what would happen if I used brown sugar instead granulated sugar? I don’t want to end up ruining it by accident.
Hi Caawthar! So happy you enjoyed these. You could never go wrong with brown sugar here. It will probably make them even more fudgier and add another depth of flavor. I would keep some of the white sugar though, because its needed to achieve that shiny top. So maybe you can do half half. Best of luck!
I was watching a video that was explaining how different ingredients/ proportions of ingredients change the taste and texture of brownies and apparently brown sugar makes them chewier.
True dat! I’m a huge believer in brown sugar, and you could swap some of the white sugar with brown if you wish, but honestly I didn’t miss it here.
I made these brownies today and my parents absolutely loved them! These are the first brownies that I’ve made from scratch because I also was a firm believer in the convenience of boxed ones. These are definitely superior to brownies; my copious “taste-testing” can attest to that 😉 I also love that you can customise the from-scratch recipe to your liking without compromising on taste
Aiman I’m so happy you found that these brownies stand up to their title and that they’ve gotten your seal of approval! Thank you for that wonderful feedback. Wishing you many more successes in the kitchen & beyond!
Ok so I’ve been doing this recipe for about two years now and for some reason I went to do it today and they boiled. Like they grew a huge bubble in the center and boiled. Do you know why this happened because I tripled checked and I followed it right and even though I pretty much memorized it by now, I still collecting the printed instructions. I don’t know what could have happened…is there any saving on the boiled brownies?
Oh no Glaucia! Sorry to hear that this happened to you. Funny thing though, that a similar situation happened to me too a while ago. Turned out that I forgot to add the eggs ??♀️ Could it be that you did the same thing too? My other guess would be that the baking soda might be old.
Better luck next time dear ?
Hey I remembered the eggs but maybe the baking soda was old. I’m going to to do again today. It’s really a first time for me never had that happen lol but thank you for the reply
Hey Tasbih,
I LOVE your blog, recipes and pictures and the way you explain into details is just amazing !!! Bgd bravo 3aliki chapeau.
Finally, i decided to do my very first recipie of yours ( and hopefully not the last one)… ( i am too lazy) haha
I just have one simple question: can i use a 8 Inch pyrex to cook it or it has to be metal not to overvook the brownie or burn it i dont know… 🙂
Thank you Lina for your kind words. So excited you’re gonna try one of my recipes. This is definitely a great one to start with.
You may ofcourse use a Pyrex to bake the brownies, but keep in mind that glass transfers more heat than metal, and so it’s advised to lower your oven temperature by 25F. Also check earlier than the recommended baking time in the recipe for doneness, so it doesn’t overbake, especially that glass pans take longer to cool down once out of the oven, so the residual heat will most likely continue to bake it a bit more.
Enjoy ?
Hello tasbeeh
First time to write a comment i have been reading all your recipes for two months now like I am studying them as a wish from me to make a one but i am so afraid and so lazy,?
I want just to ask if i can substitute the unsweetened cacao with the Cadbury cacao??
Hi Nihal & welcome abroad! Such an honor to have you read the blog for that long. Now let’s get you to the kitchen ? If Cadbury’s cocoa powder is unsweetened then sure, any brand will work. But if you mean ready-made hot cocoa mix, then unfortunately that can’t do. Hot cocoa mixes contain a lot of additives like sugar & milk powder, that will alter the results of the brownies. It won’t be chocolate-y enough & will turn out super sweet. In baking, it’s always advised to use unsweetened cocoa powder, unless otherwise noted in the recipe.
Best of luck!
Hellooo Tasbih ,
I have seen lots of your videos and pictures of your recipes on instagram and i have to say im in love with all of them although i haven’t try them all yet 🙂
I love to bake a lot and specially sweet stuff and thats why i probably got so happy when i saw all ur post.Today i did the amazing brownies with my son its perfect very fudgy and chocolaty looooovee it .
i just have a quick question please because i think i did a mistake which im not sure what actually when i tried to cut it , it doesn’t come out like proper squares they get broken alittle and specially the center ones so any idea what to avoid next time ??
but really thx a lot for the Joy you give us with your recipes amazing job
So sweet of you Pura to come back here and give us your wonderful feedback! I’m so happy to hear that you loved this recipe and I hope you get a chance to try many more.
Sounds like your brownies were a little too soft to cut into clean squares. If you feel like they were overly fudgy, then baking them for a few minutes longer would help give them a sturdier structure. If the texture was just fudgy enough for you, then try placing the brownies in the freezer for about 1/2 an hour before slicing. It will be so much easier to slice without having it fall apart.
Best of luck!
Hi, Can you make this recipe without eggs? Or a substitute?
Hi Rukeya! I once forgot to add in the eggs by mistake and it was a complete flop…so I can tell for sure that it won’t work without the eggs. I haven’t tried any egg substitutes, but I found this great post/video about substituting eggs in baking, that you might find helpful. Here it is: https://www.biggerbolderbaking.com/egg-substitutes-for-baking/
Hello, these look delicious, I can’t wait to try them! I’d been trying to make salted caramel brownies, so would it be possible to add salted caramel to this recipe or would they be too sweet? Perhaps I could cut the amount of chocolate chips/chunks by half and add the salted caramel? Or maybe use less sugar?
Hi Noha! I think salted caramel would be divine here. I don’t recommend reducing the amount of sugar in the batter, as that will affect the texture of the brownies. What you can do, is either reduce the amount of chocolate chips/chunks if you like and I’d use ALL semisweet chocolate, instead of some semi, some milk. Since milk chocolate is very sweet, it would be best if you avoid it in this situation. Best of luck and enjoy!
Hi Tasbih, just made these for my daughter’s birthday party goodie bags and they turned out amazing. Perfect for chocolate lovers :).
Love hearing that you loved them so much Swati ?
Hi Tasbih, I had to write again to tell you that the brownies got rave reviews from everyone! I just loved the fact that it was so easy and I had made a double batch and it turned out perfect. Would love it if you could post a vanilla cake recipe too :). Thanks
Thank you so much Swati for your wonderful feedback! I’m so happy it was such a hit! I agree with you on dedicating a special post for vanilla cake in the near future. Meanwhile, I think this vanilla bundt cake might interest you:
https://cleobuttera.com/cakes/glazed-vanilla-bean-bundt-cake-with-macerated-strawberries/
Thank you for this chocolate recipe. I really appreciate your post, Thank you so much for the share.
It’s my pleasure Avinash! Thanks for your kindness.
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Hey Tasbih.
Tried out this awesome recipe for the second time and the results were great; the Brownies came out very fudgy, with a rich chocolate taste…pretty much the way I was hoping they would turn out. First time I tried the recipe, the brownies sank in after I removed them from the oven but I read somewhere in the comments that was because of under baking. Well, either way they were delicious and were over within two days.
Thank you so much for all the hard work and dedication you put into your recipes and sharing them with the world. May God grant you all the good you desire.
It’s my mission to try out as many of your recipes that I can…it’s like venturing into a whole new world of unexpected tastes that are bound to delight.
Much love from Kenya.
You’re so sweet Azmat! Thank you so much for your wonderful feedback and for your kind prayers. I hope you love everything you try, just as much as you loved this one.
Hey! UK baker here ! I just baked these brownies using galaxy chocolate as chocolate chunks/chips and they are delicious! Softest most fudgie brownies ever! Thank you so much for the best brownie recipe ever ! X
So decadent right? ? Your comment has just reminded me of how much I miss making these. I’m so glad you loved them as much as we do. Thank you so much for your great feedback Shar!
Hi Tasbih!
I baked these brownies with my toddler daughter tonight and omg! Like all of your recipes that I’ve tried, this is addictive. My husband who has a “go to” brownies recipe admitted that this recipe is better. 😉
Thank you again for sharing what you’ve perfected!
Regards from France.
Hey, I did them twice and they’re sooooo yummy!! Thank you so much. I can’t seem to get the top to my nice and crunchy though? Any advice?
Hello 🙂 Thank you for all your amazing recipes!!
I would love to bake these today but I only have semisweet chocolate chips. Would that be okay or do I really need the baking chocolate?
Hi Heba! Sorry for my late reply. Yes…all semisweet chocolate works wonderfully here. I just liked the mix of chocolate for a variety of flavors; but just one type or the other is totally fine. Enjoy ?
I don’t tend to make homemade brownies as my family and I love the texture of a boxed brownie.
Made these a couple of weeks ago and they were delicious and fairly quick and simple to make.
I did omit the chocolate in the batter as we prefer our brownies plain.
Making them again today. Great recipe.
Lisa
Yay! So happy this recipe got you converted to from scratch brownies. Really happy you enjoyed them ?
Hi Tasbih, will compound chocolates work in this ? or it got to be couverture or the grocery type chocolate ?
Hi Tasbih! Your blog is my ABSOLUTE FAVORITE and is always my first go to for any recipe (and I have been on a lot of blogs haha) and these brownies are truly the best of the best. I wanted to know if you’ve ever tried making half a batch before? I was thinking of trying to half the recipe and make it in a small loaf tin but I would love some advice!
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This is not the first time I try your amazing recipes. I share lots of photos of the results on my Facebook and give my friends your recipes to try because it’s such a total loss if not everyone try these babies♥️♥️ Thank you for your efforts and please keep going.
This is my all time favorite recipe! I’ve been making these since you first posted them and my vegan friend was dying for a vegan recipe and i was thinking of trying to substitute some ingredients? I was thinking of substituting the butter for cocunut oil and the egs for smashed banana