The Best Brownie Recipe
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If you’ve been searching for the ultimate homemade brownie recipe, look no further. This is it!
The best brownie recipes start with real melted chocolate, which is why store-bought brownie mixes made from cocoa powder lack the rich, fudgy flavor of homemade brownies. My all-time favorite brownie recipe comes from pastry chef Nick Malgieri’s cookbook Chocolate: From Simple Cookies to Extravagant Showstoppers. Made with melted bittersweet chocolate bars, the brownies are fudgy in the center, cakey on the surface, and just plain out of this world. The recipe has been around for decades and praised by top cooking publications such as The New York Times, Saveur, and The Splendid Table, to name just a few, so you don’t have to take my word for it—try for yourself and see!
Table of Contents
“The name does not lie!! These are hands-down the BEST brownies I have made!!! My entire family devoured them.”
What You’ll Need To Make The Best Brownie Recipe
- All-Purpose Flour: The base of your brownies, providing structure. Be sure to measure it using the spoon and level method for accuracy.
- Sugar and Brown Sugar: White sugar adds sweetness and a light texture, while brown sugar contributes to moisture and a deeper flavor due to its molasses content.
- Eggs: Essential for binding the ingredients together. Eggs also add moisture and help create a rich texture in the brownies.
- Unsalted Butter: Adds richness and flavor. Using unsalted butter allows you to control the amount of salt in the recipe.
- Vanilla Extract: Complements the chocolate and adds depth of flavor.
- Salt: Balances the sweetness and enhances the overall flavors of the brownies.
- Semi-Sweet or Bittersweet Chocolate: The star of the show. It’s crucial to use good quality chocolate, like Ghirardelli or Guittard, because the chocolate flavor is prominent in brownies. Opt for real chocolate bars instead of chocolate chips. Chocolate chips contain stabilizers and are designed to retain their shape when baked, making them less suitable for recipes that require melted chocolate.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by melting the butter in a microwave-safe bowl.
Add the chopped chocolate. (You can just break it apart with your hands; no need to dirty a cutting board.)
Whisk until the chocolate is melted. The heat of the butter should be enough to melt the chocolate completely, but if not, heat the mixture in the microwave for 20 seconds or so and whisk again.
Meanwhile, whisk the eggs in a large bowl.
Add the sugars, salt and vanilla.
And whisk to combine.
Whisk in the chocolate-butter mixture.
Then add the flour.
Whisk until just combined.
Line a 9×13-in baking pan with parchment paper, then either spray the paper with non-stick cooking spray or grease with butter. Be sure to leave an overhang; this makes it easy to lift brownies out of the pan before cutting. Pour the brownie batter into the prepared pan.
Bake for about 45 minutes, or until the top has formed a shiny crust and the batter is moderately firm.
Cool completely on a rack, then use the parchment overhang to transfer the un-cut brownies to a cutting board.
Use a sharp knife to trim the hard edges (those are for the cook!).
Cut the brownies into squares and enjoy!
Frequently Asked Questions
To keep brownies fresh, store them in an airtight container at room temperature. They typically keep well for up to 4 days. Brownies can also be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.
Absolutely! You can customize your brownies by adding a variety of mix-ins. Popular choices include chopped nuts (like walnuts or pecans) or chocolate chips or chunks.
The main reason cocoa powder is often used in brownie recipes is due to its convenience and ease of use. Cocoa powder, being a dry ingredient, can be easily measured, and it eliminates the extra step of melting chocolate. However, in my opinion, brownies made with melted chocolate are far superior—fudgier, denser, and just much more delicious!
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Video Tutorial
The Best Brownie Recipe
If you’ve been searching for the ultimate homemade brownie recipe, look no further. This is it!
Ingredients
- 2 sticks (½ pound) unsalted butter
- 8 ounces bittersweet or semisweet chocolate, roughly chopped (I use Ghirardelli bars)
- 4 large eggs
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned into measuring cup and leveled off with knife
Instructions
- Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
- Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)
- Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
- Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, store them at room temperature, for 3 to 4 days. To extend their shelf life for a day or two, you can refrigerate them.
- To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.
- Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Serving size: 1 brownie
- Calories: 212
- Fat: 11g
- Saturated fat: 7g
- Carbohydrates: 27g
- Sugar: 22g
- Fiber: 1g
- Protein: 2g
- Sodium: 66mg
- Cholesterol: 51mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I had only ever made box brownies before, and had been interested recently in testing if a recipe from scratch would actually be better! When I stumbled upon this recipe I could tell from the pictures it was my ideal brownie. I made these last night and they were heavenly – that texture just can’t be replicated with a box mix! These will be my go-to from now on, thanks so much for sharing this delicious recipe.
Such a great recipe! The reduced amount of flour guarantees a fudgy texture. I swirled peanut butter into the batter (after putting into the pan) for my Reese’s loving son and it was delicious!
Any tips on baking these in mini-muffin cups? I want to make bite-sized brownies topped with buttercream for my son’s 16th bday party. I am thinking I should check them for doneness around 20-25 minutes? Thx!
Hi Marybeth, I’ve never made these in a mini muffin pan so I can’t say from experience, but one reader commented that she baked them that way and that they were done after about 13 to 14 minutes so you may want to start checking at that time. Hope that helps and happy birthday to your son!
I’ve made a lot of brownie recipes. This was by far the best brownie I’ve ever made or eaten! Please do yourself and your friends and family a huge favor and make these brownies. I recommend following the recipe as written. You’ll see there’s no reason to improvise. Thank you Jenn for including this recipe.
I agree this is by far, the best brownie recipe I have ever tried! It is amazing!!!! We wanted to eat all of it after dinner but were too full and had just one amazing brownie. I really suggest this brownie recipe.
These are my favorite brownies. I used Godiva 69% cocoa baking chips. It was a 10oz bag so I took about a 1/4 cup out and melted the rest. Mixed in some chopped walnuts and after I put it in the pan I sprinkled it with the extra chocolate chips. I know baking times vary so I checked them at 25 minutes and they were done. Delicious! Thank you for this awesome, easy recipe.
So. Stupid. Delicious. Just make them. Trust me. Don’t modify, don’t adjust, just follow the directions exactly for brownie euphoria. I’ll never make a box brownie again.
Jen, I’m a little confused on how to freeze these. Plan to make again as one of my Thanksgiving desserts (small, immediate family). Are you saying to freeze each brownie separately in some kind of wrap and then put in a container or baggie as opposed to just placing all cut ones in a freezer container, sealed tightly?
Sorry for the confusion, Macky. If you plan on defrosting them all at once, it’s fine to place them all together in a freezer container.
Oh, thank you. That helps tremendously. I do intend to defrost them all at once. Appreciatively, Macky
Can I use one bar of semi sweet Ghirardelli chocolate and one bar of bittersweet Ghirardelli chocolate?
Yep that’s fine 🙂
Best brownies ever. Perfect texture, moisture content, and amount of chocolate.
Can I add nuts?
And When?
Thanks
Dee
Sure – I’d fold them in right before you pour the batter into the pan. Hope you enjoy!
I didn’t want to have to wrap each one so I just put them in a tupperware, separating layers with parchment. No problem, in fact I think they are even better right out of the freezer. This was just for a few days, can’t comment about long term.
Jen, I am guessing that it is not recommended, but I want to ask anyway. Is it possible to make this recipe with a sugar substitute like Stevia? I really want to make them for a diabetic family member. Your thoughts???
Hi Kate, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact recipes. (If it helps at all, I have read plenty of comments from readers who have said they’ve replaced some or all of the sugar in a recipe with a substitute like Stevia and have had good results.) Hope that helps at least a bit!
Kate, You might try Swerve sweetener that measures one to one with sugar and they have a brown sugar sugar substitute.
As a side note, Nick Malgieri was my baking teacher when I went to cooking school in NYC 37 years ago!
Is it possible to use this recipe without brown sugar I just realized I don’t have any…please help
Hi Maria, You can replace it with more granulated sugar.
I have one other question. As I google cups to grams, I see about 3 or 4 different answers, starting with 120 grams up to 142. 142 was the one I had seen several months ago and the one I used and that is way more than the rest. I find this so confusing. What do you recommend? What’s amazing is that even though I used 142, the brownies were the best ever. Thanks, Macky Miller
Hi Macky, I know there’s some variability out there in terms of how many grams one cup of flour has. I use the spoon and level method for measuring flour and have weighed it many times. I consistently come up with 130 grams per cup. This recipe used to call for 125 grams, but I’ve changed it as I’ve gotten 130 grams as the result enough times when weighing it that I thought it was worth changing.
Thank you so much, Jenn. I shall go with the 125 or better yet, your spoon and level method. If it’s good enough for you, it’s good enough for me!! Appreciatively, Macky
Oops, meant to say I’ll use 130 grams.
Hi Jen,
My brownies are in the oven and if they taste as good baked as they do raw, they’ll be a hit!
I realized after I put them in the oven that there’s no baking powder in the recipe. Curious to know why? Not urgent. If they come out the way they are supposed to, I’m making them again for Thanksgiving and if baking powder will make a difference, I’ll add it.
Be safe.
Macky Miller
Hi Macky, I don’t include baking powder so that the brownies are a bit more dense and fudgy. 🙂
Great, That explains it perfectly.
I LOVE it when my product turns out exactly like your picture, Jenn! These brownies are amazing! Made them last night and had to put them away before they were consumed in one sitting……
I really love every recipe I’ve ever made on this site but I found these brownies too sweet with not enough chocolate flavor. Next time I’ll add 1/2 cup of cocoa powder or use a lower sugar chocolate (I did 60%) because the consistency was right on.
Third time making them, they were so yummy. I wish we had the ability to add pictures.
i did add a cup of chopped pecans. thank you!
Baking is not my thing but every once in a while I like to make a homemade dessert and I decided to make these brownies. They did not disappoint these are truly delicious and easy to make. I followed the recipe as is the only change I made was that I shortened the cooking time to 35 minutes I did use the convection feature on my oven.
These are delicious! However the bake time for me was too long. I baked them 40 minutes at 350° in a 9×13 Wilton pan and they came out a bit dry. Would take them out earlier next time. But love the height and flavour is good. Just wish they were a little more chewy/underbaked.
My friend and I tried to make this recipe and now our brownies look like brownie pudding. We tried cooking it longer nothing changed. Wondering what we did wrong.
That sounds strange! Did you make any adjustments to the recipe? If not, is there a chance you made a measuring error?
I recommend making these brownies, they taste so good and they are easy to make. Best brownies I have ever had.
These were the best brownies I’ve ever made~ I used a high quality semi sweet chocolate chip and they were perfect! Thank you, as always, you rocked this recipe!
So I made these with 8oz of 60% bittersweet chocolate and this brownies are fabulous! So chocolatey and moist, I had to freeze some to stop myself from eating them! I fought with getting the parchment paper in the pan (maybe I should have sprayed the pan first to get the paper to stick and then spray the parchment?)
But… the result is what’s important and these are amazing! Thanks for another fabulous recipe!
The best brownie recipe ever!!! I added a teaspoon of baking powder. It was so amazing! Moist but light and not too dense. My friends were quiet when they ate them. Very rich tasting. I’ve tried so many brownie recipes. This is the one. All the recipes on this website are amazing and correct. Very happy with my brownies!!!
These are SO good! My goodness, the texture of the crispy top, and how soft they are in the middle. Delicious, and such fun to make with my 8-year-old daughter 🙂
Sorry if this has been asked previously – I couldn’t figure out a way to search all reviews/questions. Are any modifications needed to this recipe for high altitude?
Hi Jayme, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. 🙂
These brownies are delish! I made them twice now with a few tablespoons less sugar of the white sugar and the light brown sugar. I bought the “pound” Belgium dark chocolate giant bar from Trader Joe’s and chopped up 8 oz to melt for this recipe (wonderful rich chocolate) and included a cup of walnuts both times I made this. It’s a hit with my family and in-laws.
We cut up brownies into small squares and freeze them several hours after they’re made. We like to eat them for snacks straight out of freezer. Since cut into small portions, luckily these tasty treats last us for a few weeks.
Can light brown sugar be used? What is the difference between dark and light?
Sure — dark brown sugar just has more molasses in it. These will still be delicious with light brown sugar. Enjoy!
so yummy!
followed the recipe exactly, i think i baked them a few mins less which made it a bit more fudgy, will aim to bake them 5 more mins 🙂
thank you !
Hi there, Jenn!
Dumb question please
When thawing out the frozen brownies on the countertop overnight, do you remove the foil wrapping first?
Thank you,
Elise
Hi Elise, I’d leave the foil on. 🙂
Hi there!
We are avid fans of brownies here ; the Nigella and Laura Vitale kind. But, it seems we need an update and would love to try your recipe.The problem being our pan sizes. We have 10x6x1.5(ish) in pan and a 6×9.5(ish)x1.5…How to work out the math to fit these pans?Please Help!!
Hi Naira, I’d suggest going with the 10 x 6-inch pan and cutting the recipe in half. Bake time may be slightly different, so keep a close eye on them. Hope you enjoy!
Hi Jenn. When I was in middle school more than 40 years ago, my mom’s friend used to sell us a brownie with a crust I beleive had oats in the and the brownie part had raisins, I tried using your recipe to mimick that from my childhood favorite brownie but it didn’t turn out how I remembered it. Can you be able to re create it? Thank you. ~~Annie
That sounds unusual but tasty! I will add it to my list of recipes to potentially develop. 🙂
Thank you! I am looking forward to it. I’ve been one of your baking fans and I love your recipes.
~~Annie
Love these Jen. 10/10! Love Damien, formerly Knocklebede now Killarney xx
Hi! Can the chocolate used in this be chips instead of bars? All I have on hand. Also, to add walnuts or toffee bits, how much would you add? A cup? A half cup? Thank you!
Hi Jane, Chocolate chips have stabilizers in them to help retain their shape when heated, but if you can’t find any chocolate bars right now, you might be able to get away with morsels for this recipe; I just can’t say for sure because I haven’t tried it. And for the additional toffee bits or nuts you could add up to a cup. Please LMK how they turn out!
Hi – I acquired some of the Ghirardelli bars, so now I will make it as written. Will add the toffee bits up to a cup, though since I have too many of those on hand! Thanks!
Hi, Jenn:
Further feedback: Just wanted you to know that the brownies came out well. I did use the bars and not the chips – I was finally able to get my hands on them. However, my addition of toffee bits was not a good idea. They melted! Makes sense with the chocolate butter mixture. So the brownies tasted a bit caramel-y, which is not a bad thing, but not what I was looking for. Next time, I will make the recipe, as is or with a cup of walnuts. Thought you (and other readers) might want to know this. Otherwise, a great recipe!
Thanks for the follow-up and sorry that the toffee was not quite right. I appreciate you reporting back — I’m sure other readers will find it helpful! 🙂
WOW! These brownies are out of this world! Thank you for making me look good! Question: you gave long-term freezing instructions, and Saran Wrap of the pan in the refrigerator for serving next day, but how do you store the brownies for just serving 2 days later? Thanks again!
Hi Elise, Glad you enjoyed them! Once cut, they keep well in a covered container at room temperature for several days.
Hi! We are halving your recipe as it’s so delicious, but we are trying to manage the “diet”. What size baking pan do you suggest and amount of time to bake? Thank you!>.
Hi Kara, I get it! To halve the recipe, I’d use an 8 x 8-inch square pan. Baking time should be about the same but keep a close eye on them. Enjoy!
I have the same problem as another person mentioned. There is a layer of sugar crystals at the bottom and its crunchy. Should I be whisking thoroughly like you asked or lightly? Also could it be because in India its hard to get very fine sugar so the sugar crystals are quite big. In that case, can i use powdered white sugar?
Hi Shilpa, Sorry you also had a problem with this! You should definitely be whisking it thoroughly. I wouldn’t use powdered sugar but you could put your granulated sugar in a blender briefly to make the crystals a bit smaller. I’d love to hear if that helps!
Hi Jenn, love your recipes, especially this brownie. I’m just curious as to why you don’t recommend the powdered sugar? Is it because it would incorporate too well in the mix or because of the small amount of cornstarch usually found in it? Thank you.
It’s a combination of the two; I don’t like the idea of the finer texture here and the addition of cornstarch may make the results less predictable. Hope that clarifies!
Thank you for your reply! Super clear 🙂
Hi Jenn – love your recipes – every single one i’ve tried has been amazing! Hey – if i have half milk chocolate, can I use half that and half 70% for this recipe? If i do, would i decrease some of the sugar?
Hi Lulu, I’ve never tried these using milk chocolate, but I’d probably decrease each sugar by 1 to 2 tablespoons. I’d love to know how it turns out.
These are the best brownies, perfect amount of chocolate and perfect texture. I tested a few recipes for brownies but these were the best :). They were a little thick because I used a small tin but next time I would use a bigger one. 🙂
These really ARE the best brownies ever! I recently tried 3 new highly-rated brownie recipes, but everyone in my family loved these best. I followed the recipe exactly as written, and they came out perfectly! I’ve made them a few times now, and it really is important to check your oven temperature (mine runs too hot), as well as to not overbake.
I’d love to say more, but I’m on my way out to buy more chocolate so I can make these for my sister!
Love this recipe! Made it with semisweet and bittersweet chocolate. Now I only have Milk Chocolate bars available. Should I adjust (lower) the amount of sugar? Thank you.
Forgot to rate this recipe. 5 stars!
So glad you like these! I wouldn’t recommend milk chocolate for them though — sorry!
Hi there,
I was wondering if it is normal to have a layer of butter floating on top of the batter during baking? I did forget to preheat the pan. I am praying the brownies would still turn out ok! It sure smells delicious!
Thank you so much!!
Hi Lil, that sounds a bit unusual – how did the brownies turn out?
If I’d like to make half of this portion, what quantities of ingredients would you recommend to take?
Hi Tatyana, I’d just cut all the ingredients in half and bake the brownies in an 8 x 8-inch pan. Hope you enjoy!
Would the cooking time be reduced?
Thanks!
Actually, they may take a bit longer to bake but keep a close eye on them.
Just made for my family. I’m not a fan of brownies but even I couldn’t stop eating them. I could taste, and very much enjoyed, the buttery-ness! Very easy to make and doubled the recipe with no problems.
Just made these Brownies; followed the recipe exactly and they came out magnificent! I don’t see why anyone would make brownies out of a box. This recipe is easy and everyone loved it. I don’t understand the negative comments, perhaps they didn’t follow directions or some substitutions were made. They came picture perfect as well 🙂
Thank you for a great recipe. I have made other of your recipes and they have also turned out great!!
I made them once and saved the recipe because I loved them! but I don´t remember the oven temperature I should use and I haven´t found it, could you add it? thank you so much!
Glad you like them! They get baked at 350°F/175°C.
Thank you!!!
The best brownies by far! Yummy, chewy when fresh and freeze very well. The last package has disappeared from my freezer and one of my dgt-in-laws has placed an order for more.. so its baking time.
You should appreciate that every one of your recipes tried to date have received rave reviews.
This is a good recipe, a keeper. I halved the portions and reduced the sugar by 40% yet cake came thru very tasty with sweetness just nice. Suggest to whisk the eggs with the sugar and vanilla extract to lighten the batter, as suggested by some other recipe to create the crispy-ness for the top layer.
Shared with my mother and sisters and they were a hit all around! Will definitely make again.
REally great, super easy and of course we always add walnuts, cuz what is a brownie without the nuts? Delicious.
I baked these brownies and they were delicious, very rich and full of chocolate flavor. I have a question as when I checked the brownies after 45 minutes, the center had ballooned up in perfect rectangle the shaped like my cookie pan. What caused that? Also, in my oven, they need 50 minutes baking time.
Having said all that, they still we absolutely delicious.
Hi Rick, Glad you liked them! Regarding the center ballooning up in the oven, it may be that you overmixed the batter a bit. The extra air that gets incorporated makes the brownies puff up like that.
So that’s what I did wrong! Otherwise the brownies taste good, although a little sweet for my taste. Will try following the instructions more closely next time (didn’t see the “just until combined” part 😊). I’ll reduce both the sugar and baking time too. Question: Would using a more shallow pan also have affected the result?
Using a more shallow pan won’t impact anything with the finished brownies. 😊
These were very good brownies – I baked mine for 33 minutes and they were just right. The recipe states 45 minutes -so I recommend that you start checking them before then.
I’ve been making this recipe since I bought Nick’s book. I also only cook it slightly over 30 minutes. I always get rave reviews.
I have tried 4 recipes from you so far. None have disappointed. These brownies, were perfection. Everything you want in a brownie, fudgey some parts cakey. Just so balanced and great. I officially want to live off the recipes on your site. Thank you so much for all your hard work.
❤️
Literally the best brownie recipe out there. I find that mine bake through in about 30-35 minutes so I usually just keep an eye on it and poke it until a stick comes out clean. Wonderful with chocolate chunks on top 🙂
Six stars!!! These are nothing short of amazing!
Best brownies I ever made! I only had white sugar and semi-sweet chocolate chips and no vanilla, but they still turned out totally amazing! I’ll definitely be making again!
Every time I make this recipe it is perfection! Thank you so much for this!
My husband and I are in trouble. Since the beginning of March, we haven’t run out of these brownies! LOL. I don’t use granulated sugar but instead I just use 1 3/4 cups of brown sugar, not packed. It turns out SO good! I’ve used Ghirardelli bars or chips — one is just as delicious as the other. I’ve also added 1 1/2 cups of walnuts or macadamias and we prefer macadamias, hands down. Thank you for this recipe! (I think, LOL)
Hello love your recipes, this turns our perfectly except that there is a layer of granulated sugar at the bottom of the Brownie and I can’t figure out how to get rid of it!
Hmmm… that’s really strange. Are you whisking the sugar and eggs together very thoroughly?
This recipe was brownie perfection. This will be my new go-to brownie recipe. Thank you!
Jen, all the stores seem to be out of Unbleached All Purpose Flour. I have no idea of what the difference is between the two. They seem to have bleached flour which makes me wonder if something is wrong with it. Can you please help me out on this one.
Many thanks,
Macky
Hi Macky, I added this recipe to the blog a long time ago and was suggesting unbleached flour at the time. Either one is completely fine here (and I’ve removed the “unbleached” from the ingredients to avoid confusion). Hope you enjoy the brownies! 🙂
Thanks Jen. Making these tomorrow. Appreciate your response.
I decided to try your brownie recipe and compare it to a recipe I’ve been using for awhile. The recipes are similar – the one I’ve used calls for 1/4 cup less flour, however, adds 1/4 cup baking cocoa and they are much denser (almost fudge). The flavor of both is outstanding, but I prefer the consistency of yours being more cake like. I’m hooked on your website for your never fail recipes – thank you- it’s been a bright spot during this weird and scary time.
Jenn: I only have unsweetened chocolate. How should I adjust the recipe to accommodate that? Thank you.
Marianne
Hi Marianne, While you could use unsweetened chocolate here, you’d need to add some sugar (and I’m not certain how much). For the best results, I would recommend sticking with bittersweet or semisweet chocolate.
Hello! May I know what will happen if I decide to use a mixer to beat the eggs + sugars till fluffy?
Hi Lyvia, While I don’t think it would be a problem, I’m not 100% sure how it would impact the texture of the brownies, so I’d just whisk the ingredients together as the recipe specifies. Hope you enjoy!