This recipe works really well cut in half, perfect for two people (who both want two brownies each:D). Made this recipe to a T, no changes needed. The texture and richness is amazing. How to make the best fudgy cocoa powder brownies – This simple and easy recipe uses Hershey’s unsweetened cocoa powder with eggs, flour, sugar, butter, and oil to make the best moist homemade chewy chocolate fudge brownies from scratch. Anyways, I added a bit more flour but it still wasn’t thick enough. Used organic flour, cocoa, & sugar in the batter and placed it into my pampered chef brownie pan, this recipe made 11 very wonderful brownies. This was my first time making from scratch brownies and I was very happy with the end result. These brownies are so specific that you have to follow the ingredients perfectly in order to get the same results. 1 tsp vanilla Best brownies ever! They are probably semi-sweet chocolate chunks. I can’t wait until tomorrow to see how they mellow. Absolutely delish! I added pecans to the brownies. Thank you so very much for sharing your recipe, YAY! They do freeze well. I have not tried them in a double batch to know exactly how long you should bake for. These brownies really are the best! I’m so happy you posted your feedback Nina, thank you! Even my dessert disliking mum praised my brownies! The only other change I would make is reducing the sugar a bit as I found it to be somewhat sweet, but I tend to like things on the less sweet side in general. Hi did you add the dark choc chips inside or just on top? Help me please!!! Would you suggest I double everything in the recipe? I made sure my butter was super hot and whipped it with the sugar. i thought homemade brownies would be way more bother but these are simple and amazing! My son and I made these today, and you are not exaggerating when you say they are the best! I’m jealous I don’t have them in front of me haha. Looking at your pictures, these looked too good to be true. Thanks for this recipe! This is the best brownie recipe I’ve ever come across. I was just wondering if they could be frozen? Fudgy brownies are the best! I used brown rice flour in mine and you couldn’t tell they were gluten free. So I’ve made this recipe once before and substitute eggs for flax eggs turned out great. I didn’t know castor sugar was different. I wasn’t sure if the cocoa powder caused it (I used Hershey’s Unsweetened Cocoa Powder for this recipe). If you’d like to try it: I used regular granulated sugar, dark chocolate cocoa powder, and added some mini chocolate chips. I made these tonight (with the help of my 6 year old) and they came out perfect! I also added pecans to my pieces. Hope that helps!! This will become my go to recipe. I thoroughly enjoy your blog so much! I hope that helps! Enjoy! Enjoy! I flubbed every single step and still got a scrumptious result. How do i do it? I have a feeling these will be the best brownies ever. Any ideas on how to make them just the right fudginess without falling apart into a glob? Thanks so much for following along with me! As much as I love these Low Carb Zucchini Brownies, and these Flourless Hazelnut Brownies, I’m thinking these cocoa brownies are even better. How many minutes to bake in a 7.6in square pan? Tried your recipe tonight and they were amazing!!! This are some of the most amazing brownies I’ve ever made in my life! Amazing! I will always be making these from now on. I was convinced this had to be the right recipe I tried exactly with your measures, but my container was probably a little larger than what you suggested, so I didn’t achieve thicker brownies. Do you think I can use coconut palm sugar instead? I’m usually so bad at making brownies from scratch but these are easy and delicious!! Let me know if this helps! First bake was 25 minutes, today will take out at 20 minutes. Really chewy on the inside and crunchy on the outside like they promised. If you have done this, how long did you cook them to make them just right? I made these with raw sugar, made sure to beat the eggs in a little bit extra and I added some broken up salted pecans on top. Never again would I buy a boxed brownie mix. I just waited until I could see the surface of the brownies puff up in the oven and then I took them out. A friend who found this for me could not get the brownie to setup using a glass pan, crusty on the outside soup in the middle. Thanks for the recipe..ill surely try this every week. My dreams are finally answered. I ended up having to make these with brown sugar. Thank you! I think the major difference, besides the obvious genius, were the tips given to avoid brownie-making disaster. You will not regret it, unless, of course, you do something wrong, but it’s really easy, so you probably won’t. And I have also tried a lot of your recipes and they all have turned out great as well! Question for you. I feel I’ve wanted brownies that turn out like box mixes, but from what I read it’s hard to achieve that with from scratch brownies. Thank you so much for sharing your feedback! I prepped everything and realized i didn’t have chocolate chunks. Thanks, I will try again for 15 minutes and keep checking. This worked out perfect with the Bob’s Red Mill Gluten-free baking flour. The one ingredient I add to these brownies that is different from most recipes is a small amount of oil. The batter came together very well and had a great consistency. She loved them! I would like to use them as a warm chocolatey base for some kind of berry mouse kind of a thing … and I would also like to make them ahead. I never ever comment on anything but this time I really have to!!!! Hi!! I will definitely make it again! Moist and chewy, these brownies will be a hit whether as an afternoon snack or topped with ice cream and served as an after dinner dessert. Going to make them again but for a larger crowd. I found the original recipie a tad too sweet. It came out almost cakey, with lots of holes. make sure the eggs are room temperature and the butter is as hot as possible. I doubled the recipe made plenty. I must say, it is seriously good and fudgy tho, my whole family loved it! It’s amazing for the texture especially if you overbake by accident. Will it be too gooey? Hey Karina, Based on the reviews I had to try…oh my gooey chocolaty goodness I am glad I did. I had to keep my batch in the oven about 25 min, but I think that’s just my bad NYC apt oven. Love this recipe! (well any dessert made from scratch). My brownie fantasy wishes are permanently fulfilled. I also added some dark chocolate chunks on the top. I mean….do you SEE the fudginess down there????? I made these tonight to try. Hi Sara. I’ve tried a few fudgy brownie recipes, but this is the first one that delivered on that promise. These are awesome but I wanted to warn people that you may want to double the recipe in order to fill a standard square pan. Enjoy! I have to say, this is absolutely, without a doubt, the BEST brownie recipe I’ve ever made or eaten! 40g AP flour I followed this recipe, except for I used vegetable oil instead of butter, and 1/2 white sugar, 1/2 brown. Only thing I’d do differently next time is use bitter chocolate. I put them in for 23 minutes. Now I have to make another batch. Thanks for sharing! although the flavor was a success, i was terribly dissapoointed.. do u know what may have caused this? You either over mixed the batter or your butter wasn’t hot enough . Planning to experiment with chocolate chips, salted caramel chips, Skor bits and pretzels next. i tried this recipe and used confectioners sugar.. the recipe looked delish and even the batter tasted delish. I appreciate the simple ingredients used that many of us may already have on hand. Whisk for at least a minute so that everything is well combined and the sugar is as dissolved as possible. Brownies & Blondies. I haven’t made these into balls yet. I increased the temp to 375! XO. ? Sift in the flour, cocoa powder, and salt. I am so glad that you loved them and they turned out great for you! I almost never comment on anything but I just have to. My husband and I loved the brownie. Do you have any recommendations for baking time on doubling the recipe and baking in a 9×13 pan? Please say HI to Mauritius for me! Its currently unavailable due to lockdown. I found the sugar to chocolate ratio was a bit too much. I bake everything from scratch…everything except brownies. This is the one. Today is our son’s birthday we didn’t know he was coming home today and I had baked a cake earlier this week so I thought I’d try your Brownies, had to double the recipe add some semi sweet chips and some chopped pecans baked in a 9×13 pan for 25 min drizzled it with a salted caramel and sprinkled a little sea salt to balance the flavor. super fudgy, not too sweet, and VERY delicious. Thank you for a great recipe. I just had a question. I’m literally eating a warm one right now. I usually don’t make brownies because of the melted chocolate/ two bowl thing, but these are my go-to. No no no, for brownies to be dense you absolutely don’t want to add any BP/soda. I like to use milk chocolate but the dark chocolate will taste just as good depending on your taste! Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). I have a question… When you say “beat in the eggs for a good minute”, you are supposed to do this before adding them to the sugar bowl right? Thanks so much for following along with me! Cafe delites never disappoints me, i always come back for more. Thanks so much for following along with me! Thanks. I usually buy at a coffee shop close to me but now I can make my very own delicious brownies. For liquid, 1 cup is 250ml or 8.4 fluid oz. Did you find a way to make these to fudgey? I’ve tried adding a tablespoon or so of nutella in it and it tastes amazing. Holy crap these brownies are goo good!!!!!!! Your butter should be HOT, like right after pouring it on your mixing bowl, immediately add in the sugar and mix. Thanks for following along with me! Once I made sure to keep a better eye on them and when it was good to take them out, they were even better than the first time! Thanks for the recipe!! Sooooooo good! They will be the go-to from here on! Absolutely delicious…especially with a few chocolate chips tossed in. Oh my! YES! Doubled the recipe and baked for about 35 minutes! I boiled a 1/4 cup and added a tablespoon of sugar and cocoa powder. My brownies on the edges were perfect but the ones in the middle were a bit too gooey but still so tasty. Thanks! My basic vegan brownie recipe has already saved my life a few times in a few situations where I was … © 2020, Tara Ziegmont. Very easy to make too! In a large saucepan, melt 1/2 cup butter. Wow. I love it! The best brownie recipe. I also took the advice at the bottom of the recipe and used half white and half brown sugar and cut it down just a bit. But they’re not. I have made theses many times in an 8 x 8 and they are perfect. A fix to this would be to tap your pan on a surfaace to let the bubbles out before you place in the oven! Thank you for quenching my fudgy brownie craving. And brownies, well, that s my favourite combination because of chocolate! OH EM GEE. I only cooked them for 15 minutes to get the fudgy texture. If I could meld Nigella’s emergency brownies with this one it would be perfect. 1. I’m sure the original is better, but I’ve found ‘normal’ recipes are the best ones to use for gf/ df and then just make substitutions. What if I don’t have a baking sheet? I use dark cocoa powder. Preheat oven to 350 degrees. I was suspicious of only using powdered chocolate, the batter was so much lighter than im used to, but they darkened up once the oven melted everything and Oh man…the sides…the thin fudgy center..SO SO good! Hi Chris! I made these to bring to a friend’s dinner party and they were a hit! Hope that helps answer your question! thank you so much!!. So amazing and delicious and easy to make. The only thing I am aware of doing differently is using salted butter? I am making a double batch of these today after trying out this recipe last week and getting rave reviews! I also reduced the sugar to 3/4 cup, and it suits this chocoholic just fine. Do you see any difference if using organic chocolate bars or powder? These are one of the basic food groups, right?! Fudginess in brownies come from a relatively dense batter whereas a Cale batter you want to be light and airy. This is the first recipe I’ve used for my first time making brownies from scratch because I have unsweetened cacao powder which will expire soon. LOVE this recipe and I will always use it! Absolutely AMAZING! Could I double the recipe and bake in a 9″x13″ pan with the same results? I actually had to transfer my batter to a loaf pan as there wasn’t enough. Oven times and temperatures vary. Hands down best brownie recipe I have ever found. I would be checking them often because you do not want to over bake. They are absolutely delicious! Tried it and everyone loved it. August 2010 Jana 2 Kommentare. Do I spray the baking paper or the pan? I made them twice already and they were gooey perfection. You will have to let me know how it turns out. My name is Karina and this is my internet kitchen hang-out. I’m 22 and I made these this morning for my family/ coworker’s birthday! can I reheat these? CANT WAIT TO TRY THESE. Just finished making these. We love them with chocolate chips added. If I bake them in the night for the next day, will the texture change if I refrigerate them overnight? Hi Babes. salt from the recipe. I do have a flour less hazelnut brownie recipe here http://cafedelites.com/2015/08/20/fudgy-flourless-hazelnut-brownies/. We'll assume you're ok with this, but you can opt-out if you wish. OMG! shh! TIP IF YOU DON’T HAVE CASTOR SUGAR: Just put some regular, plain white sugar in a blender and blend. That did the trick! Hi Karina, I was trying to make brownies from scratch for the first time, and was looking for a simple recipe. 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