Homemade Chewy Brownies

These Homemade Chewy Brownies are thick, chewy and made completely from scratch. You’ll never need a box mix again!! 

These Homemade Chewy Brownies are thick, chewy, fudgy and made completely from scratch. You'll never need a box mix again!! | www.countrysidecravings.com

**UPDATED TEXT AND RECIPE BELOW**

Homemade Chewy Brownies

I have finally made the perfect batch of brownies!!  It has taken me many, many test batches, almost too many!  Just ask my husband and he’s a chocolate fanatic!  We have been eating these homemade chewy brownies for every meal, well almost. 🙂

You see, I have very high standards when it comes to homemade brownies.  I want them to be like the box mix, only they are better because they are homemade.

They must be chewy, that is an absolute must!  While I realize many of you like cakey brownies, I am definitely on team chewy!

They need to be thick.  This also helps them to be chewy so don’t use a 9×13 pan to make these, please!!  Keep them thick and I promise they will be chewy.

These Homemade Chewy Brownies are thick, chewy, fudgy and made completely from scratch. You'll never need a box mix again!! | www.countrysidecravings.com

They need to have that shiny papery crust.  This is the reason I have been making batch after batch after batch of brownies.  I could not get that coveted crust that is a necessary trademark of brownies.  Well, that’s when I decided to start doing some research to figure out what I am doing wrong.

One solution was to the beat the eggs and sugar well.  This didn’t work for me, ever.  I tried several times and each time the brownies came out really weird.  They taste great but had a weird texture so I started over.  I also found out that you need a large amount of white sugar to get that crust.  So, sorry for all the sugar but this was the smallest amount I could use and still get that crust.

These Homemade Chewy Brownies are thick, chewy, fudgy and made completely from scratch. You'll never need a box mix again!! | www.countrysidecravings.com

Now, using a large amount of sugar also brings up another possible problem.  It can make the brownies a little grainy.  So, to solve this problem I added the sugar in with the unsweetened chocolate and water and briefly cooked it over medium low heat to melt the chocolate and start to dissolve the sugar.  The sugar will not dissolve completely though.

Another thing I want in a good homemade brownie is flavor.  I used a larger amount of vanilla and three kinds of chocolate-unsweetened chocolate, cocoa powder and chocolate chips.  You will notice I didn’t use any coffee or espresso powder, that’s because I don’t like the flavor it adds.  I know it is supposed to deepen the chocolate flavor, and while I do believe it does just that, I can also taste the coffee.

No, it’s not in my head either.  It’s just a slight after taste and I am just not a coffee person, never have been and never will be.  Go ahead and shake your head at me.  If my mom were still alive you could even ask her.  She would come to visit us and actually bought us a coffee maker so she could have her beloved cup of joe.  It only came out when she was here.  I know, I know!

So, as you can see there were a lot of things that needed to be accomplished in order for me to call this “my perfect” or “the best” homemade chewy brownie.  But that’s my job- and man is it rough! 🙂

These Homemade Chewy Brownies are thick, chewy, fudgy and made completely from scratch. You'll never need a box mix again!! | www.countrysidecravings.com

**UPDATED TEXT AND RECIPE JULY 2017**

This recipe has given me a lot of grief.  I sometimes wish I didn’t publish it.  What may turn out for my family may not turn out for yours and I definitely have experienced that with this recipe.  Maybe my definition of cakey and chewy are different from a lot of yours???  When I think of cakey I think of, well, cake and I don’t consider these to have the same spongey texture of cake.

These are my tips for making brownies….I can’t guarantee success because unfortunately, brownies are just one of those desserts that are difficult to master.

  1. Melt the sugar/chocolate mixture just until the chocolate has melted.  Don’t boil.
  2. Don’t overmix anything.  Just mix until combined and that is it.
  3. Don’t overbake.  It should have some moist crumbs on the toothpick when you test it.  Leave the brownies in the pan and they will finish cooking.
  4. Cool your brownies completely.  This is a must if you don’t want your brownies to fall apart.
  5. Also, I highly, highly recommend you get an oven thermometer.  I found that my oven wasn’t completely preheated after the beeper told me it was.  It was 15 degrees cooler than it needed to be.  Thanks, to a thermometer I now know when my oven it at the correct temperature.   And don’t think that just because you have a brand new oven that you don’t need to worry about this because mine is new too.

I am going to put the original recipe below the updated version for those of you that still want the original.  I have also included a video in hopes that it may help a little.  Let me know if there is anything I can do to make this post better for you.  Thanks!

4.8 from 29 votes
Homemade Chewy Brownies
Prep Time
10 mins
Cook Time
40 mins
Total Time
55 mins
 
These Homemade Chewy Brownies are thick, chewy, fudgy and made completely from scratch. You'll never need a box mix again!!
Course: Brownie
Cuisine: American
Keyword: chewy brownie
Servings: 9 brownies
Calories: 455 kcal
Author: Countryside Cravings
Ingredients
  • 1 1/4 cups (265g) sugar
  • 1/4 cup (60ml) water
  • 2 ounces (56.5g) unsweetened chocolate, chopped into small pieces
  • 3/4 cup (100g) all purpose flour
  • 1/3 cup (30g) regular not dutch process unsweetened cocoa powder
  • 1/2 cup (45g) semi sweet chocolate chips
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs, lightly beaten
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees F (177 degrees C). Line an 8x8 or 9x9 baking pan with parchment paper or foil and lightly grease with cooking spray. Set aside.

  2. In a small saucepan combine the sugar, water and unsweetened chocolate. Cook over medium low heat until chocolate is melted and smooth (about 3-5 min). The sugar will not be dissolved. Let mixture cool slightly (about 5 min).
  3. In a large bowl add mix together the flour (spoon flour into measuring cup and level off with the back side of a knife for accurate measurement), cocoa powder (spoon cocoa powder into measuring cup and level off with the back of a knife for accurate measurement), chocolate chips, baking powder and salt. Mix until combined. Pour in the oil, eggs and vanilla. Pour in the melted chocolate and stir all just until combined. Don't overmix!! Spread evenly into prepared pan and bake for 40 minutes or until a toothpick inserted comes out with SOME MOIST CRUMBS. DO NOT OVERBAKE if you want moist and chewy brownies. Cool completely before cutting.

Recipe Notes
  1. Overbaking will result in drier, crumbly brownies. I accidentally overbaked them once and they were very crumbly. The toothpick needs to have a few moist crumbs on it.  Some readers like to test them 5 minutes before the suggested time. 
  2. This recipe may be doubled and baked in a 9x13 pan.  You may need to add a few extra minutes to the bake time.  
Nutrition Facts
Homemade Chewy Brownies
Amount Per Serving (1 brownie)
Calories 455 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 16g 80%
Cholesterol 37mg 12%
Sodium 19mg 1%
Potassium 306mg 9%
Total Carbohydrates 61g 20%
Dietary Fiber 5g 20%
Sugars 37g
Protein 6g 12%
Vitamin A 1.2%
Calcium 3.9%
Iron 23.5%
* Percent Daily Values are based on a 2000 calorie diet.

Original Recipe

1 1/4 cups sugar
1/4 cup water
1 ounce unsweetened chocolate, chopped into small pieces
3/4 cup all purpose flour
1/3 cup cocoa powder (dark or regular)
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1/2 teaspoon baking powder
Pinch of salt
1/3 cup semi sweet chocolate chips

  1.  Preheat oven to 350 degrees F. Line an 8×8 or 9×9 baking pan with parchment paper or foil, lightly spray with cooking spray. Set aside.
  2. In a small saucepan combine the sugar, water and unsweetened chocolate. Cook over medium low heat until chocolate is melted and smooth (about 5 min) Let cool slightly.
  3. In a large bowl add in the flour, cocoa powder, eggs, oil, vanilla, baking powder, salt and chocolate chips. Pour in the melted chocolate and stir all just until combined. Don’t overmix!! Spread evenly into prepared pan and bake anywhere from 25-40 minutes or until a toothpick inserted comes out with SOME MOIST CRUMBS. DO NOT OVERBAKE if you want moist and chewy brownies. Cool completely before cutting.
These Homemade Chewy Brownies are thick, chewy, fudgy and made completely from scratch. You'll never need a box mix again!! | www.countrysidecravings.com

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Comments

  • May wrote:

    Recipe please???

    • Meredith Newbould wrote:

      You have to click Read More.

    • Suzy wrote:

      Hey , I have tried many recipes but none of them worked . Can I use something else except eggs ?

      • Malinda wrote:

        Brownies are one of the hardest things I have made to date. They are very finicky and what may work for one person doesn’t always work for everyone else. I have tested this recipe many many times and this is what I have found best. You are welcome to try variations but I can’t say how they will turn out. I hope that helps and thank you for asking!! 🙂

        • Linkin Larner wrote:

          How many stares would you rate it

  • Anna wrote:

    Hi, does “unsweetened chocolate” means dark chocolate? Thanks!!!

    • Malinda wrote:

      There is actually an unsweetened chocolate in the baking isle. Unsweetened doesn’t contain any sugar while dark chocolate does. My favorite chocolate to use is Ghirardelli chocolate. Hope that helps. Thanks!

  • Amanda wrote:

    Malinda,
    Thank you, thank you, thank you. I stumbled across your recipe on Facebook. Printed it, tried it, and it is awesome. I cannot tell you how many batches of brownies I have made trying to “get it right”. I did substitute with gluten free flour because my family has been gluten free for about 9 months. Brownies are my 17 year old’s favorite treat, so I have tried too many recipes. She thought this batch was from the box, and I was just letting her eat them as a treat. I laughed, because I was so excited that she loved them. Thank you. I subscribed to your newsletter in hopes of more great recipes. Thank you again.

    • Malinda wrote:

      Your comment has made my day!!! Thank you so very much and I am soooo happy that you enjoyed them! I have been testing brownie recipes for what seems like forever as well and finally came up with one I liked. Thank you so much again and I hope you find other recipes here to enjoy!

      • Jamie wrote:

        Holy Lord, they’re as soft and gooey as anyone could ask for. Next time I’ll be sure to add strawberries and homemade whipped cream/caramel sauce for the sweetest version of sweet tooth!

        • Malinda wrote:

          Thank you so much Jamie!! Those additions sound heavenly too!! 🙂

    • Gale wrote:

      What did you do to make gluten free work?

  • Beth wrote:

    would it work in a 9×13 and reduce the cooking time?

  • Beth wrote:

    nevermind, I just saw your comment to not use the 9×13., thanks!

  • Tina wrote:

    Would using castor sugar be okay? Or would you recommend only using granulated sugar to get the crust?
    Thanks 🙂 I can’t wait to try these.

    • Malinda wrote:

      I haven’t baked with castor sugar so I can’t say for sure. However, I’ve read that they can be interchanged so it shouldn’t be a problem. I hope you like them!! 🙂

    • L wrote:

      Hi Tina,

      I have only just seen this recipe and your comment. If you are from outside of the US, you might not realise that “granulated sugar” in the US is very fine, so is fairly close to caster sugar in some other countries (like the UK). In the UK, a lot of granulated sugar is rather big-grained, hence caster sugar is asked for in many cake recipes.

      I do find that using granulated sugar works fine for brownies, and especially in this recipe where the sugar is mixed with water, I think it will work out alright.

      Hope that helps!

  • Kristi wrote:

    Would milk chocolate chips work?

    • Malinda wrote:

      Yes, milk chocolate would work fine. I like to use semi sweet or dark chocolate chips just amp up the chocolate flavor. 🙂 Hope you enjoy!!

  • Peingpen Copeland wrote:

    Hi, Is there only “1 ounce unsweetened chocolate, chopped” ? the other recipe I made called for 10 ounces of Chocolate to be melted. Forgive me, I only made brownie once before just to make sure that it is not type o. I want to make this one for our ladies group

    • Malinda wrote:

      Yes 1 oz would be correct. I am also using cocoa powder and chocolate chips so that adds to the chocolate flavor. Hope you enjoy!! 🙂

      • peingpen Copeland wrote:

        Thank you for prompt reply. Will make this now 😉

  • Amanda wrote:

    So mine didn’t come out like the gorgeous , glossy ones in the picture. The only thing that I can figure is that my chocolate stove mixture was still grainy when I took it off the heat. It had been on for a while and was bubbling even though I reduced the heat. Could this have been it? Should o have kept on on until the sugar was smooth? Ugh I’m so disappointed in myself lol

    • Malinda wrote:

      Don’t be disappointed! Sometimes making homemade brownies can be well, a little tricky to get that shiny crust. Do you think you could have over cooked the chocolate mixture? I usually only leave it on the stove long enough to melt the chocolate and start to dissolve the sugar. Let me know if this helps.

    • Cheryl wrote:

      Instead of melting chocolate in a pot, use a double boiler or make one of your own. It helps keep chocolate from separating and becoming grainy.

      Directions:
      Fill pot about 1/4 full with water and bring to a boil.
      Reduce the heat to a simmer and fit the bowl into the pot. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water is optimal). …
      Add the ingredients required and proceed as recipe instructs.

  • Kourtney wrote:

    These look perfect. I want to make them now but I have everything except for the unsweetened chocolate. Can I substitute more semisweet instead? If so can you tell me the new semisweet chip recipe?

    • Kourtney wrote:

      Semisweet chip measurement* sorry

      • Malinda wrote:

        While I have not done this myself so I can’t say for sure how it will turn out but you can replace the unsweetened chocolate with 1/4 cup bittersweet or semi sweet chocolate chips and reduce the sugar amount by 1 tablespoon. Hope this helps and let me know how they turn out!!

  • Ashley wrote:

    I’ve been searching for a homemade recipe that exactly like the box- these are perfect!! Thanks for an amazing recipe

    • Malinda wrote:

      Why thank you Ashley!! I am so glad you liked the brownies! 🙂

    • Bobbe Lee Nagy wrote:

      (Smile) I am thinking, they made a box mix to taste like these must! Mine are baking now, and can’t wait to try! God bless!

      • Malinda wrote:

        Lol, thank you Bobbe! I hope you enjoyed the brownies!! 🙂

  • Tara wrote:

    Could I double the recipe to make it i a 9×13 pan and it come out good?

    • Malinda wrote:

      It should be fine, you just might need to bake it a little longer. Hope you enjoy!! 🙂

      • Jay wrote:

        How much longer?

  • Krysta wrote:

    A bit off topic but I also hate coffee and my mother brings hers over with her! 🙂 Can’t wait to try this recipe tonight for a weekend treat, thank you for sharing!

    • Malinda wrote:

      Lol, I am glad I am not the only one!! 🙂 Hope you enjoy the brownies!!

      • Jonnetta wrote:

        I just wanted to know where do you purchase the unsweetened chocolate ? Thank you in advance!

        • Malinda wrote:

          You will find it in the baking section of the grocery store. 🙂

  • Ashley wrote:

    These brownies have the exact taste I have been looking for–THANK YOU!!– but I am dumb founded on what I am doing incorrectly. Two times now I have made them and they just fall apart! Like really, really fall apart! Haha! Would you by chance have any ideas on why this might happen? Thanks!

    • Malinda wrote:

      I am so glad that they are what you were looking for!! When I bake them they do crumble a little but they shouldn’t fall apart. Just a few ideas I have- Don’t over bake. Bake them just until there are a few moist crumbs on the toothpick. Don’t over beat the eggs. This can cause the brownies to become more cake like and crumbly. Also, probably the hardest one (for me at least!) the brownies need to be completely cooled before cutting them. I hope that helps! Let me know! Thanks again!! 🙂

      • Zainab wrote:

        Awesome
        V chewy n die heart choclaty

        • Malinda wrote:

          Thank you!

    • Sue wrote:

      I just made these brownies and doubled the recipe. I added about a cup of chopped walnuts. I used the updated recipe. I have them timed for 44 minutes. These are for a co-worker for her birthday. I am optimistic about using my department as a guinea pig as I haven’t tried it yet but it’s chocolate… what’s not to like?

      • Malinda wrote:

        I use my husband’s coworkers as guinea pigs too, lol!! Let me know how they turn out and how you like them!! 🙂

  • Rachel H wrote:

    Do you have a vegetable oil preference over coconut oil for this recipe? Have you used coconut oil in any of your past batches?

    Can’t wait to try your recipe !

    • Malinda wrote:

      I haven’t used coconut oil for this brownie recipe but I don’t see why it wouldn’t be ok to use. Let me know how they turn out for you! Hope you enjoy! 🙂

  • Audra wrote:

    I made these today and they were dry and didn’t taste very chocolatey. They weren’t fudgey or chewy. I followed the directions, only adjustment was a little less sugar, not sure if that would make such a difference. Baked them for 30 min, no longer. Not sure why they turned out wrong…

    • Malinda wrote:

      My guess is that your oven may cook hotter and they overbaked. I overbaked these once and they were dry and crumbly. I would try reducing the baking time by at least 5 minutes. The toothpick should still have some moist crumbs on it when you test them. Hope this helps. Thanks for the comment! 🙂

    • Malinda wrote:

      Oh and the sugar plays more with the shiny crust. I tested this recipe several times and the amount I have in the recipe is the least amount I could use and still have that shiny crust. Thanks again!

  • Emma wrote:

    Hi I’m a bit New to making brownies. So is the baking pan like a cookie sheet or does it have to be bought for brownies specifically?? I’ve never made them so I don’t know what to use

    • Malinda wrote:

      Hi, no worries. The pan you will want to use will have taller sides than a regular cookie sheet. Mine measured around 2″ tall. Hope that helps and let me know if you have anymore questions! 🙂

  • Pinal goyal wrote:

    Hi I liked ur receipe but as I m vegetarian can’t use eggs… so can u suggest it’s substitute for ur receipe

    • Malinda wrote:

      Unfortunately I have not tested this recipe using a substitute for eggs. I now there are some things you can use to replace eggs such as flax seed or chia seeds mixed with water but I don’t know how it will affect this brownie recipe. Hope that helps! 🙂

    • Patricia wrote:

      You can ise applesauce

  • lily wrote:

    Mine didn’t turn out like yours, followed the recipe but it’s not thick and it is also cakey. Maybe the oven is too hot or I overmixed the batter. But the taste is delicious!

    • Malinda wrote:

      I am so sorry they didn’t turn out as you would have hoped. Maybe I need to reduce the cooking time in the instructions. Ovens can vary so much so maybe they overcooked.

  • Teresa wrote:

    Hi I just made the brownies. I am happy with the texture but not so much with the taste is there a way to make them less sweet and more chocolatey I thought to maybe reduce the sugar by 1/4 c and add maybe another half to whole oz of chocolate.? I should mention I didn’t have unsweetened chocolate I had semi sweet so maybe that might have been a problem I also used canola oil. I will try to make them again because everything including the prep was simple and quick. Thank you.

    • Malinda wrote:

      I am sorry you didn’t like the taste. I don’t recommend reducing the sugar much because it will affect the papery crust. I tried making it will less several times but it didn’t turn out as well. Using semi sweet instead of unsweetened will change how the brownies taste. Thank you for your comment.

  • Kate wrote:

    If I doubled the recipe would it work in a 9×13 and if that did work would I reduce the cooking time?

    • Malinda wrote:

      Yes, you could try making it in a 9×13. Just keep checking the brownies and take them out of the oven when there is still some moist crumbs on the toothpick.

  • Pam S wrote:

    I also dislike coffee and refuse to add it to chocolate baked items. I think those of us who really dislike the taste of coffee can taste it, despite the claims that it can’t be tasted. I know I can definitely taste it! Same with bourbon in pecan pie — just don’t do it!

    • Malinda wrote:

      I’m glad I’m not the only one who can still taste it! Thanks Pam! 🙂

  • Analisa Willets wrote:

    I heard that if you substitute the water with milk and the oil with butter your result would have a more bakery style brownie; have you tried either of these substitutions?

    • Malinda wrote:

      When I was testing out brownie recipes I used butter for the oil but it just didn’t turn out as well as I wanted so I went back to the oil. I have not tried replacing the water with milk though. Sounds very interesting!

      • Analisa Willets wrote:

        I decided to make the recipe just as you had written it and they turned out perfect. My family really enjoyed them. I will no longer be using boxed brownie mix. Thank you.

        • Malinda wrote:

          That’s great!! I am so glad you enjoyed them!! 🙂

  • Felicia Sawdy wrote:

    Are the chocolate chips optional or do they have to be added?

    • Malinda wrote:

      They are important as they add to the flavor and they help make that shiny crust.

  • Key wrote:

    I was a little shocked to find baking powder in the recipe, especially for a fudgey brownie. Found the texture to be more like a cake, than a brownie.

  • Tania wrote:

    You only use 1 ounce of unsweetened chocolate?

    • Malinda wrote:

      Yes, that is correct.

      • Tania wrote:

        Thank you very much

        • Malinda wrote:

          You are very welcome! I hope you enjoy!!

  • betty wrote:

    hi there. I am a brownie fanatic. Always searching for the perfect brownie that has to be chewy! I kid you not, I have tried over 36 recipes and even created a spreadsheet. hahahhaah. see how serious I am about brownies? I tried this recipe and had no crackle at all. mine looked like a cake. They were kinda dense which I liked but not chewy. I baked them for 20 minutes…tested oven temp before hand. I don’t know what I did wrong! I love the way yours look and hoped I would get the same result. help!

    • Malinda wrote:

      Hi! I am so sorry that these didn’t turn out the way you wanted. Brownies are such a hard thing and I have had a lot of mixed reviews on this recipe. So, it has become my mission to learn how to do video and I plan on this being one of my first recipes to video. I am hoping that this will help to clear up any questions. I am also thinking about taking out the baking soda in the recipe because after doing some more research it can cause brownies to be cakey. Thank you so much for your comment!!

      • betty wrote:

        Hi Malinda. I agree, brownies are really a finicky thing! But I hope you didn’t think I was criticizing. I was just frustrated. Maybe I will try it without the baking powder. I love brownies and yours do look incredible. Take care. Thank you for responding.

        • Malinda wrote:

          Don’t feel bad about your comment at all!! I love having people telling me how a recipe turned out for them whether it be good or bad. It just helps me become a better cook myself! Thanks again!!

          • Jamie wrote:

            I feel like Betty and I are kindred spirits! Haha! I am also a brownie fanatic and every time I see a recipe that claims to be as good or better than a box mix, I jump right on it! I’ve tried so many recipes. I’ve yet to find the perfect one. When I saw the description here about needing to have the papery crust, chewy texture and chocolatey flavor I immediately made them. Mine, like Betty’s, were cakey. I did get the shiney crust on top, but the inside wasn’t dense and chewy. It was crumbly and cakey. The flavor was good, a bit too sweet for me but I’d still say the flavor and crust were the highlights for me. Even with following the instructions to a tee, I couldn’t accomplish the desired texture. Dang brownies for being so good but so tricky to master!

          • Malinda wrote:

            Thank you so much for your comment! I just updated this recipe this morning and I am hoping it will make a better brownie. I hate that brownies are so difficult to make perfect! Thanks again! 🙂

  • Anisha @Salty Over Sweet wrote:

    oh my goodness! DROOL! These look absolutely amazing! Your photographs are absolutely gorgeous too! They make me feel like I can just grab a brownie from the screen myself! Can’t wait to give this recipe a try! Haven’t been able to find a good brownie recipe that can satisfy both me and my husband but this one definitely looks promising! =)

    • Malinda wrote:

      Thank you so much, Anisha!! I hope you enjoy them! 🙂

  • Nicold wrote:

    Thank you so much for the recipe! I read through all the comments and followed all the advice you gave everyone which really helped. I’ve never had homemade brownies turn out this good. And for the coffee lovers out there, I substituted the water for coffee and it seemed to work just as well!

    • Malinda wrote:

      Thank you so much for your comment!! I have had such mixed reviews with this recipe!!

  • Bella wrote:

    Hi Malinda,

    In my country, it’s hard to find unsweetened chocolate bar (I assume in bar as u mention this needs to be chopped). The closest that I could find was Hershey’s Natural Unsweetened Cocoa Powder. May I use 1 ounce of this? Or may I use Hershey’s Semi Sweet Chocolate Baking Bar? Or May I use Ghirardelli Semi Sweet Chocolate Baking Bar? Or may I use Cadbury Baking Milk Chocolate Bar? I’m so sad and confused at the same time because your recipe also called for 1/3 cup cocoa powder. Please help.. I’m so sorry if these are a silly questions.

    • Malinda wrote:

      No question is a silly question! I would try substituting it with a semi sweet chocolate baking bar or if you can find a dark chocolate bar that would be great. Let me know how they turn out for you, I have had such mixed reviews with this recipe. Thanks!!

  • Saewou wrote:

    I really love Brownies so much. I will try this later. i hope to have a very good result. I will let you know if it turns out like yours. About the coffee thingy. I dont love coffee either. were really have in common. 🙂 Chewy and fudgy are really my favorite. Thank you for this recipe.

    • Malinda wrote:

      I hope they turn out as you like! Please let me know! Thanks!

  • Alma LV wrote:

    hi, this have such great reviews.. but question , can i skip the 1 oz on chopped unsweetened chocolate to the water and sugar? and just put semi sweet chips while mixing? thank you

    • Malinda wrote:

      Hi! I don’t recommend altering the recipe as it will change the outcome of the brownie. Let me know how you like them!!

  • Anna wrote:

    So the website really did’t work for me! Everything went wrong… Normally i am a really good baker but this brownie disappoint me….

    • Malinda wrote:

      I am so sorry these didn’t turn out for you!! I have had such mixed reviews with this recipe and I am currently working on revamping this recipe. Thank you for letting me know!!

  • Flossie Staton wrote:

    Brownies should be so simple..but they’re not! I am 86 years old and have always been a brownie lover and have tried many recipes, always to find fault with the product. Admittedly, I’ve never used oil. Always butter. I do use Ghiradelli chips..and walnuts. Where are the walnuts? The closest I’ve come to perfect is a Ghiradelli recipe on the mix of their almost impossible to find cocoa and ground sweet chocolate.
    Thanks for giving us chocolate fanatics a new approach!

    • Malinda wrote:

      I have to agree that brownies are not simple!! I love to use Ghiradelli products too and yes for some reason their cocoa powder is impossible to find, I hate that!! I haven’t seen it in the stores here where I am for a very long time! Thank you for your comment and please let me know how they turn out for you if you make them. 🙂

  • aesia wrote:

    Hi
    I was looking for a good brownie recipe and came across yours. I have everything but the 1 ounce of unsweetened chocolate. I have the cocoa powder and the chocolate chips would not having the 1 ounce of unsweetened chocolate make a big difference ?

    • Malinda wrote:

      Yes, it will change the recipe. You could substitute in 3 level tablespoons unsweetened cocoa and 1 tablespoon butter for the unsweetened chocolate. I hope you enjoy and let me know how they turn out, I have had such mixed reviews with this recipe. Thanks! 🙂

  • Tess wrote:

    Where is read more to click?

  • Lily wrote:

    Hi I tried to make these brownies and the taste is perfect they were perfect but the only slight problem is it was a little wet still inside and I baked them for like 25-27 minutes what do you think I did wrong ?

    • Malinda wrote:

      I am glad that you liked them!! I am currently in the works of re-doing this recipe because I have had such mixed reviews. However, being too moist in the middle means they weren’t baked quite long enough. I haven’t made them in a cupcake pan so I can’t give an accurate cooking time, sorry. Thank you so much for your comment!! 🙂

      • Lily wrote:

        Thank you! The recipe is pretty good though the top is nice and crispy it’s awesome and the taste is amazing the sides are so chewy it’s mouth watering! I’m trying another batch right now and I’ll bake it a little longer this time then .. thanks again! When ever you re do the recipe where can I find it on here or how should I ask.

        • Malinda wrote:

          Hope these turned out a little better for you! I think when I repost the new recipe I will probably just leave the old recipe in there as well for those that did like the original. Thanks!!

  • Lily wrote:

    Oh and also do you think this I can make them in cupcake pan?

  • Carolyn wrote:

    Can’t wait to make these:) is the temperature for convection ovens or non convection ovens? Thanks!

    • Malinda wrote:

      It is for non convection. I am currently redoing this recipe, so let me know how they turn out.

      • Carolyn Woulfe wrote:

        They’re great – I didn’t get the cracked top, but they’re very moist. Not quite as chewy as yours look, but very good:) I did add a little extra cocoa and choc chips because the batter didn’t quite taste chocolatey enough. They had a delicious flavor:) I’ll make these again for sure, and I’ll definitely try with any adjustments you make. Thank you!

        • Malinda wrote:

          Thank you so much for letting me know how they turned out as it helps me to better this recipe!! Thanks again!!

  • betty wrote:

    Hi Malinda, remember me?
    You really are amazing. You actually took the time to play with and come up with a revised recipe for those of us who had some issues. This blows me away. Here you had a recipe that you love, that works for YOU, but you still took the time to do this! Wow. I cant wait to try the revised recipe!
    I want you to know, that I have a blog and I did a post yesterday and today, about some bloggers and their recipes sometimes not working for us. I did mention good things about you and how awesome you are. I shared your blog site as well. Take a look if you want to see Part 1 and 2. 🙂

    https://sugarbundlebetty.com/2017/07/11/bah-hum-blog/

    https://sugarbundlebetty.com/2017/07/12/day-2-bah-hum-blog/

    • Malinda wrote:

      WOW!! Thank you so much for mentioning me on your blog!! That just made my day! Brownies are so tricky to get just right I feel. Thanks again and I will definitely check it out!!

  • betty wrote:

    Hi Malinda, I have left 2 comments here in the last 2 days. but don’t see them?

    • Malinda wrote:

      That’s really strange! I see one of your comments and for some reason it flagged it and has it as pending. Thanks for letting me know! 🙂

  • Suzy Sanders wrote:

    These were wonderful! Just as described-moist and chewy. They were much easier to get out of the pan than some others I have tried. This will be my go-to recipe for brownies!

    • Malinda wrote:

      Thank you so much for your comment and I am so happy to hear they will be your go-to brownie! Thanks again!! 🙂

  • Jana wrote:

    Thank you soooooo much for this AMAZING recipe 😄❤
    It was my first time making brownies and I got a little scared because of the whole “don’t overmix brownies!” deal. But they turned out delicous! I made them for a grill party and the only sounds that could be heard while everyone was eating dessert were “mmmmmhh” and “wow”. Next time I’ll bake them a little less long (This time it was 40mins) because the crust turned out a littleee hard. But the taste is sooo incredible!!
    You are an amazing cook thank you soo much for sharing this recipe, I’ll definitely make them again 🙂

    • Malinda wrote:

      I am sooooo glad these turned out for you!!! Thank you so much for your wonderful comment! 🙂

  • Ratna wrote:

    Hi Malinda

    I have tried a million brownie recipes and this one….booom! I had brownie coma!
    It was soooo gooooood ; it was dense, rich, full of body and just plain wow.
    The top didnt turn out as crackly as I had wanted but the flavour more than made up for it.
    This recipe is definitely a keeper.
    Thank you!!

    • Malinda wrote:

      Thank you so much and I am so happy that you enjoyed them. That crackly top can be a little tricky sometimes. Thanks again!!! 🙂

  • Cheryl wrote:

    Hi Malinda, thanks for the recipe! I am about to attempt my first bake using your recipe! However, I understood that “cups” can meant different measurements worldwide when converted into grams. Would you be able to include “grams” in your recipe so it’s more universal and more accurate in measurements for newbie like me? Thank you so much!! 🙂

    • Malinda wrote:

      Hi Cheryl! Thanks for your question but unfortunately at this time I don’t have the gram conversions. However, I hope to add them in someday. I did find this conversion chart on Allrecipes- http://dish.allrecipes.com/cup-to-gram-conversions/ if you would like to take a look. Thanks again and sorry I couldn’t be more help.

  • sara wrote:

    love the brownies!!…thanks for the recipe! I would love it if you post one for a bigger batch

    thankyou.

    • Malinda wrote:

      Yay!! I’m so glad you liked the brownies!! I will definitely work on making a bigger batch. Thanks again!

    • Malinda wrote:

      Hi Sara, I wanted to let you know that I doubled this brownie recipe and baked it in a 9×13 pan and they turned out great. I did bake them a little longer. Hope that helps 🙂

  • Carol Taylor wrote:

    Wow, lots of comments and all to get that perfect brownie…lol..mine defy all the odds…I use a wonderful cocoa powder I have found, coconut oil and melted butter…Raw sugar and I get a crust and it’s chewy as chocolaty i don’t know so will try your recipe…Ovens…Thai kitchens don’t have ovens mine is a small table top oven and the bane of my life…I am the master at flitting between top and bottom element and both on one cook…lol…Where to put a proper oven..is my quest and also where to find one..lol

    • Malinda wrote:

      Thank you so much for your comment Carol!! I have often wondered about coconut oil in brownies and I may have to give it a try someday! And I wish you all the best with your oven situation!

  • Hannah B wrote:

    Okay… these are amazing and so easy. Thank you, thank you, thank you! The top layer is perfect!!

    • Malinda wrote:

      I am so glad you enjoyed these and they turned out the way you liked!!! Thanks for your comment! 🙂

  • İSMAİL AVCI wrote:

    I read all comment. I have never try to make a brownie before. But ı will do this recipe tomorrow.

    • Malinda wrote:

      Let me know how you like them and I hope you enjoy! 🙂

      • Ismail wrote:

        Hi Jenny, as I said i did it. It was perfect! Really! I have never eaten a brownie like that before! Thank you so much for this amazing recipe!

        • Malinda wrote:

          YAY! I am so glad you like these!! Thank you for your comment!!

      • Ismail wrote:

        Btw I wrote your name wrong accidentally, so sorry 🙂

        • Malinda wrote:

          Lol, no worries! 🙂

  • Jenna wrote:

    This is the BEST brownie recipe I’ve come across. The crinkly top is perfect and it’s moist and chewy, perfect!! I didn’t have vegetable oil so I used equal parts coconut oil and I didn’t taste a difference as to veg oil. Great recipe! Sharing for sure.

    • Malinda wrote:

      I am so you enjoyed these!! Thank you so much for your comment and letting us know that these worked using coconut oil!! 🙂

      • Beth wrote:

        Just wanted to say this is the first scratch brownie recipe that has turned out so well!

        • Malinda wrote:

          I’m so glad to hear that Beth!! Thank you so much for your comment!! 🙂

  • Sharon wrote:

    Hands down the best brownies I have made.

    • Malinda wrote:

      Thank you so much!! I’m so glad you enjoyed them!

  • Sue wrote:

    Have you ever doubled this recipe and used a 9×13? I have a bigger family and need more. Thanks!

    • Malinda wrote:

      Yes, I have. Just check the brownies at the end of the cooking time because they may need to bake a little longer. Let me know how you like them! 🙂

      • Sue wrote:

        Turned out fabulous! Yum

        • Malinda wrote:

          Yay!! Thanks for letting me know!! 🙂

    • İSMAİL AVCI wrote:

      I made double with 9×13. It was perfect. Just check baking time. It took a little longer as mentioned above.

  • Me wrote:

    Okay what is dutch process unsweetened cocoa powder.

    • Malinda wrote:

      Dutch processed cocoa powder has been washed in an alkalizing solution which makes it more mellow in flavor and darker in color. Natural cocoa powder has not been washed and is more acidic and has a stronger chocolate flavor. Hope that helps, thanks for asking!!

  • Jeani Coleman wrote:

    I just made these and they were absolutely delicious! …the best! There were so many brownie recipes to chose from on Pinterest, and I don’t know why I chose this one – maybe because it had fewer eggs than some of the others. I have to say that I’ve made a lot of brownies in my day (I bake all my sweets from scratch) and these were hands down the best. The texture and combination of sweets and good dark chocolate made for a perfect tasting and satisfying brownie. The ease of preparation was unbelievable. I made these for a teenage girl who won a little contest I put out and she requested mint so instead of chocolate chips I put in mint chocolate chips and in the last minute of baking, I topped the brownies with more chips. They were green and brown so it made for a lovely presentation. Thank you Malinda for this great recipe. 🙂

  • Mama T wrote:

    I made these brownies this morning aND they are great i made a double batch aND I adked 1 cup.full of walnuts(got to ha e my nuts) any way they are dilicous ill be making them again,thanks for the reciept. So yummy!!!

    • Malinda wrote:

      Thank you so much and I’m so glad you liked them! Love the addition of the walnuts!

  • Bea wrote:

    Thank you for creating a blog with a low ingredient easy non messy brownie recipe! I live in Australia and have to ‘take a plate” tomorrow and needed to whip up something amazing! This recipe has been a savior came out perfectly the first time and it has been literally 11 years since I last baked a brownie. Following the second recipe to a ‘T’ These are sure to be the hit of the morning tea tomorrow. Thank you for all your amazing efforts!

    • Malinda wrote:

      Wow, thank you so much for your wonderful comment!! I am so glad you enjoyed these!! 🙂

  • Shelley wrote:

    Hey Melinda!
    I’ve been craving brownies for weeks, and found your recipe! Made these last night.
    Firstly, the flavour is perfect! Not too sweet, though I have to admit, I was worried with all that sugar!
    The only thing is that 45 min was way to long, and they did come out a bit dry and crumbly.
    I DO have an oven thermometer, and my oven temp is correct. In fact, I bake in glass pyrex, so I did reduce the temp by 25 degrees.
    I checked the brownies at 38 minutes, and a few crumbs came out on the toothpick, but they were too dry, not as all like your pic.

    • Malinda wrote:

      I am sorry these didn’t turn out as you had hoped! Thank you so much for your comment! 🙂

  • Liliya wrote:

    Hi my question is I have special dark blend of natural and dutched cocoa and I see you wrote in your recipe not dutched. Does that make a difference somehow?

    • Malinda wrote:

      Sorry I didn’t reply to your comment sooner!! The biggest reason I use natural is because it is stronger in chocolate flavor. Dutched cocoa has been washed in an alkaline solution making it neutral. It is also darker in color and more mellow in flavor. You can use it but it will affect the flavor of the brownies. Thank you so much for asking!! Hope you enjoy! 🙂

      • Liliya wrote:

        Ok thank you!

  • Burnfatdiet wrote:

    I was more than happy to discover this web site.
    I wanted to thank you for your time for this particularly wonderful read!!
    I definitely savored every bit of it and i also have you saved to fav to check out new stuff
    in your blog.

  • Nina wrote:

    I would omit the water and add more melted chocolate…..but it looks deelish.

  • Sheila wrote:

    I don’t know what happened to make you regret posting the original recipe, but I am glad you didn’t take it down! I made them today exactly as per the original recipe and they were perfect; chewy and chocolatey with a nice glossy crust. I will definitely make these again!

    • Malinda wrote:

      I’m so glad you like the original recipe. This was probably the most challenging recipe to perfect and even still it doesn’t turn out the way some people would hope. Thank you so much for your comment!!

  • Ilia Omer wrote:

    Is this suppposed to have a liquid consistency befote putting it info the oven? Or have I done something wrong…?

    • Malinda wrote:

      So sorry I didn’t get to your question sooner!!!! It has been a crazy Christmas vacation here. I hope they turned out ok for you but it shouldn’t be liquid but thick and batter like. Again, so sorry!!

  • Lacey wrote:

    I made these using the original recipe and they were amazing!!! Putting this in my go to category.

    • Malinda wrote:

      Thank you so much for your comment and I am so glad you enjoyed these!!

  • Jen A wrote:

    Thanks for this recipe it is awesome! I just made them and they were almost perfect ( I over salted mine slightly, my fault) I agree about brownies being hard to make and to get just right. I made a double batch, baked in a glass pan, used grape seed oil and ground flax seed oil mixed with water as egg replacement. The texture was absolutely perfect- dense and chewy but somehow still airy and they are so chocolaty and crunchy on the outside. Perfect!

    • Malinda wrote:

      Thank you so much for your comment and sharing your alterations for egg replacement!! I am so glad you enjoyed them!! 🙂

  • Rushda wrote:

    Thank you for this recipe , it was so easy to make. The last time I tried to make brownies it turned out so bad that I had sworn off making brownies for the rest of my life hahah until i tasted my aunt’s brownies and she told me she got the recipe from here and so I tried and I’m so glad it turned out so well this time. God bless you.

    • Malinda wrote:

      I am so glad you gave brownies a second chance! 🙂 And I am so glad you made my recipe and enjoyed them!!

  • Jill wrote:

    I made these. I wanted something sweet but didn’t have all the ingredients. I used vegetable shortening instead of vegetable oil that’s all I had. I only used cocoa powder none of the other chocolates because its all I had and the brownies still came out the most amazing brownies vie ever eaten! Love! Thank you.

    • Malinda wrote:

      I am so glad you enjoyed the brownies and thank you so much for your comment!!!

      • jill wrote:

        Your welcome….can’t wait to make them again with all the correct ingredients…you know if they tasted good with all the missing stuff they are going to be amazing when I use all the goodies 😊😂

        • Malinda wrote:

          LOL! Thanks again!! 🙂

  • Meagan wrote:

    How long are you supposed to bake these? I followed the new recipe (40-45 minutes) and didn’t even bake them for 40 minutes and I’m pretty sure they’re over done (not burned, just won’t be fudgy). The old recipe says 25-40 minutes? (Which I didn’t look at until after)

    • Malinda wrote:

      So sorry I didn’t answer your email sooner!! It really depends on how hot your oven is. I left such a wide range on the first recipe because so many people were having problems with overbaking. When I made the newer recipe I used an oven thermometer to make sure the oven was at the correct temperature every time and the 40-45 minutes is what turned out best for me. Hope that helps! 🙂

  • Heaven wrote:

    This was my first time making my own brownies without using the mix from the box, and although I’ll likely reduce the cooking time by about five minutes (pulling them out at around 30) I loved them!!!! And everyone who ate them adored them too. They were super thick and chewy with the crispy outside. Just fantastic.

    • Malinda wrote:

      I am so glad you enjoyed the brownies! And thank you for the note about pulling them from the oven a little sooner since everyone’s oven can bake a little differently. 🙂

  • Shannon ussak wrote:

    These brownies look so good! I’m going to make tmrw after work. Can’t wait!!

    • Shannon ussak wrote:

      I am invited to a slumber party tmrw at my aunties house
      😁😁😁😁😁😁😁👍

    • Malinda wrote:

      Thank you Shannon!! Let me know how you like them!! 🙂

  • Alya wrote:

    We dont have unsweetened chocolate here where i live. The best thing i could find is dark chocolate 73%. How can i make this work? I really want to make this for bake sales. They look gorgeous!

    • Malinda wrote:

      That’s still a pretty high % of chocolate so it should be ok. Maybe just use 1 tablespoon LESS sugar when preparing. Let me know how they turn out! Thanks!

      • Alya wrote:

        Great. Thanx! 😊

  • Jb wrote:

    What is the difference between the original and updated version. Is it the amount of brownies it makes ?

    • Malinda wrote:

      No it still makes the same amount of brownies. There is more chocolate, less baking powder and less vanilla. Even just those small changes made a difference in the outcome of the brownies. Thanks for asking!

  • Shelley wrote:

    Do you recommend the revised version?

    • Malinda wrote:

      It’s really just preference. I made the revised version based on feedback from readers. Thanks for asking and let me know how you like them!

  • Lina wrote:

    These are so good. My family will love them! Thanks for the recipe!

    • Malinda wrote:

      Thank you so much Lina!!! And you are very welcome! 🙂

  • Linda wrote:

    Made these today and was very disappointed. Oven temp was correct, only baked them 25minutes and were very cake like and not chewy and moist

    • Malinda wrote:

      So sorry these didn’t turn out for you!

  • Deborah Winkles wrote:

    Made these today for a friend who loves brownies and for health reasons is on a low fibre diet so they are a good item he can enjoy. They seem to have come out just perfect. I made according to the recipe and method, in an 8″ square cake tin, I did lower my oven temperature to 165 C as I have a fan oven and cooked for 30 mins. I haven’t tasted them but have sliced and they look good to me! Thanks for the recipe Malinda. 😊

    • Malinda wrote:

      Thank you so much for your comment!! Thanks for telling me about lowering the oven for convection and I wonder if that could be the trouble for some of these others. Thanks again and enjoy!! 🙂

  • Anita wrote:

    Malinda, I followed your revised recipe method exactly and they turned out perfectly!!!! Shiny and crunchy on the top and chewy in the middle. Yummo!
    Though I followed your method I didn’t follow the ingredients exactly as in Australia we have slightly different products. So for any Aussies out there this is what I used. Aldi 70% dark chocolate block that I melted into the sugar, organic cacoa powder, and again Aldi’s Milk chocolate bits. The other thing I changed is that I used rice bran oil instead of vegetable oil and our version of your sugar is castor sugar. I only hand whisked the eggs lightly. I baked the mixture in a 180 degrees Celsius fanforced oven for 30 min, turned off the oven and left them in for the last 5 min to finish baking. They were still gooey and my wooden stick did not come out clean but I knew they would be perfect when they cooled. I think this is where some people may be going wrong. It’s seems underbaked but it’s not. You really need to wait till they are cool to see the perfection that is your brownie. Thank you so much for all your advice as it really does work.
    These are the things I learnt from the few times I have made brownies. Don’t use raw sugar only white castor sugar the same sugar you use for a pavlova, don’t beat the eggs until the are light in colour, and don’t use butter. Oh and all purpose flour is plain flour in Australia 🙂

    • Malinda wrote:

      Hi Anita! I want to thank you so much for your wonderful comment and taking the time to leave so many details, I really appreciate it!! This will be so helpful for others! Thanks again!! 🙂

  • farah wrote:

    just made these brownies………and loving every bite! thanks for the recipe……………IV posted it up on my blog! credits have been duly given:)thank you!

    • Shelley wrote:

      Hi Farah
      Did you make the original or the revised recipe?

    • Malinda wrote:

      Thank you so much and I am so glad you liked them!! Can’t wait to check out your post!! 🙂

  • Diana wrote:

    These were perfect! Exactly what I was craving, chewy crackly brownies!!!! Thank you so much!

    • Malinda wrote:

      YAY!! I am so glad they turned out the way you wanted and thank you so much for your comment!! 🙂

  • Karen wrote:

    Thank you thank you thank you for this awesome brownie recipe. I used the original recipe and followed your instructions and they were PERFECT!

    Ok, actually I made a couple of changes – I used bitter (dark) chocolate because I wasn’t able to find unsweetened chocolate (I’m currently living in Mexico and don’t have access to the same range of products that we are used to in Canada/US). As such they may have been a tad too sweet. I may try cutting back on the sugar next batch (likely later today as the first batch went very quickly).

    I also found out that my oven was running hot. I wasn’t sure whether to trust the thermometer or the oven temp so I didn’t adjust the temperature but I shortened the cooking time to 30 mins. It worked perfectly. I’ll never need to search for another brownie recipe. I’m so grateful.

    • Malinda wrote:

      Thank you so much!! I am so glad you liked them!! Just an FYI, when I was testing out this recipe I never had luck cutting back on the sugar, when I did I couldn’t get that papery crust. I am so glad you used a thermometer to check your oven, it really changes things!! Thanks again!

  • Melissa wrote:

    These are amazing! I didn’t have unsweetened chocolate and melted the chocolate chips with the sugar and water mixture instead. They were perfect. Thank you!

    • Malinda wrote:

      Thank you so much!! I am so glad you liked them!!!

  • Elizabeth wrote:

    Although we made a few adjustments to the chocolate used in the recipe, in the end we found that it was the lovely gooey consistency that we were looking for, it didn’t hold a shape very well and we had a hard time figuring out when it was ready. The upper crust of the brownie hardened and cooked much before the inside of it making it very difficult to judge. in the end the taste was delicious but it was quite a struggle to get there.

    • Malinda wrote:

      I am sorry it was struggling to figure out when the brownies were ready. I have found brownies to be one of the most difficult things to make and get them just right!! Thank you for your comment and letting me know! 🙂

  • Cheryl Sawyer wrote:

    Followed the recipe exactly as written and IMO they are perfect chewy brownies.

    • Malinda wrote:

      Thank you so much Cheryl!! So glad you liked them!! 🙂

  • Tiago wrote:

    Why it is not in grams and mililiters?? 🙁

    I need to do 7x this recipe but every site give me the proportions wrong.. like 1 cup of water = 150ml in one site and 170ml in another one

    help

    • Malinda wrote:

      Hi! Thanks for your comment and I have updated the recipe with conversions!! Let me know how they turn out for you!! 🙂

  • jujup wrote:

    hi, i was just wondering how many brownies this recipe makes, thanks!

    • Malinda wrote:

      It makes 9 brownies. 🙂

  • Allison wrote:

    Just pulled them out of the oven and they are gorgeous! Cant wait to try them, my 3 children have been drooling since we started making them.

    • Malinda wrote:

      Thank you so much!! Let me know how you liked them!! 🙂

  • Lin wrote:

    Hi Melinda,your brownies look amaazing 😋😋
    I’d like to try it today. What do u think if I substitute the oil in your recipe with melted butter instead?

    • Malinda wrote:

      Hi Lin!! I haven’t tried using butter so I can’t say for sure how they will turn out. Thanks for asking though and feel free to report back with your thoughts about the brownies if you make them!! 🙂

  • AlyssaGwenifer wrote:

    Hi Malinda, I just finished reading both recipes and ALL of the comments,which were very helpful! I feel inspired! But I’ve got a few questions for you before I get up the nerve to take the plunge:

    1) I need some clarification please, Does your recipe yield fudgey, gooey, or chewy brownies? Or perhaps they might be a mixed bag, depending on whether they are cut from the center or sides of the pan? The brownie style I prefer is one that is intensely chocolatey, slightly chewy but tender, and not overly gooey. Definitely not cakey!

    2) I often bake with Truvia Baking Blend (which is a mixture of sugar, stevia and erythritol), and I’m wondering if I could substitute that blend for the sugar and still have success? I know that baking is all about chemistry, and I am a mad scientist, LOL.

    3) I have an accurate oven thermometer and a convection oven. The oven automatically adjusts the setting for 325 degrees, and the thermometer reads exactly 350 degrees—which works fine for most recipes. I’ve looked at some other recipes (from the King Arthur Flour website and America’s Test Kitchen/Cook’s Illustrated), and some of their recipes direct you to bake at 325 degrees. So, I’m not sure if I should reduce my oven temperature further so that the thermometer reads 325 degrees. If I bake your brownies at 325 degrees, will they come out perfectly?

    4) Boxed brownie mixes don’t typically include chocolate chips. I’m trying to avoid excess sugar, so could I omit the chocolate chips? Or perhaps I could use Ghirardelli bittersweet chocolate chips/morsels instead, for a slightly less sweet brownie?

    Thank you so much, Malinda, for reading my opus of questions. And thanks to all of the readers who have contributed their comments. I hope that you might take the time to address each of my questions. I know that’s asking a lot, but I would really appreciate your detailed feedback. I’m a little OCD—can you tell? 😂😂😂

    • Malinda wrote:

      Hi Alyssa!! You have such great questions!! I will try my best to answer them.
      1) This doesn’t produce fudgy brownies unless you decide to underbake them. I feel they are more on the chewy side and I don’t feel they are cakey. Sometimes I think it comes down to personal opinion. If I am going to call something cakey then it needs to be like cake and these brownies aren’t like a cake. There are 3 kinds of chocolate in this recipe to help amp up the chocolate flavor.
      2) I don’t have experience baking with Truvia, so I can’t answer this question. Sorry!!
      3) Since your oven automatically adjusts I wouldn’t change the temperature. Also, be sure to check your brownies before the bake time is over since they will cook faster. If you are wanting them somewhat fudgy bake just until the top is set and no longer jiggly. If you want them more on the chewy side bake them until the toothpick comes out with crumbs and not full of wet batter. There will be some wet batter but also crumbs. Also, convection may dry out brownies and form a thicker crust on top as well, just something to note. But every oven is different. 🙂
      4) You don’t have to add the chocolate chips but they do add to the chocolate flavor and yes I would definitely use a bittersweet chocolate for deeper chocolate flavor.
      Thanks for asking and let me know how they turn out for you!! 🙂

    • Malinda wrote:

      Also, don’t fret if they don’t turn out perfectly on the first try. I know many people say brownies are a no brainer or easy recipe but I feel they can be much more advanced and sometimes tricky to master. 🙂

  • Shelley wrote:

    Are people making the original or the revised recipe?
    Which results In a chewy (not cakey or too fudgey)?

    • Malinda wrote:

      I think there are people making both the original and revised. It’s really just a matter of opinion. I feel you could get a chewy brownie with either recipe as long as they aren’t overbaked. Bake until there are crumbs and just a little batter left on the toothpick. My biggest tip is to let the brownies cool completely or they will fall apart. Hope that helps and let me know how you like them!

  • Alannah wrote:

    I don’t know what happened as I followed the recipe exactly and I did not get nice chewy brownies. I ended up with a TOO moist, wet-like brownie… I even tried baking it an extra 10-15 to see if it just needed more time in the case my oven was a little off, but it did nothing. Is my idea of chewy just different or did something go wrong? Also, the taste does taste box-like which I don’t like because it has a hint of cardboard flavor.

    • Malinda wrote:

      Hi Alannah! I know you baked them for an extra 10-15 minutes but it sounds like they needed longer to bake yet. So sorry they didn’t turn out as you hoped! I have learned that brownies can be a tricky thing and take some trial and error. Thank you for letting me know how you liked them, I appreciate it! 🙂

  • Rachel wrote:

    I just typed in a search for brownies and yours was on the first page of google. Happy to have found you! I have not yet tried these, in fact, I often look for inspiration.

    • Malinda Linnebur wrote:

      Thank you! Let me know how you like them!! 🙂

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