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!

Three brownies on a plate with a glass of milk.

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 TimesSaveur, 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!

“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

brownie recipe ingredients
  • 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.

brownie recipe: melting butter

Add the chopped chocolate. (You can just break it apart with your hands; no need to dirty a cutting board.)

brownie recipe: adding chocolate to butter

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.

brownie recipe: melted chocolate and butter

Meanwhile, whisk the eggs in a large bowl.

brownie recipe: whisking eggs

Add the sugars, salt and vanilla.

brownie recipe: adding sugars and vanilla to eggs

And whisk to combine.

brownie recipe: whisking eggs and sugars

Whisk in the chocolate-butter mixture.

brownie recipe: whisking chocolate into egg mixture

Then add the flour.

brownie recipe: whisking flour into batter

Whisk until just combined.

Whisk in a bowl with brownie batter.

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.

brownie batter in pan

Bake for about 45 minutes, or until the top has formed a shiny crust and the batter is moderately firm.

baked brownies out of the oven

Cool completely on a rack, then use the parchment overhang to transfer the un-cut brownies to a cutting board.

brownies on cutting board

Use a sharp knife to trim the hard edges (those are for the cook!).

cutting edges off of brownies

Cut the brownies into squares and enjoy!

Frequently Asked Questions

What is the best way to store brownies? Can they be frozen?

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.

Can I add mix-ins to my brownie batter?

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.

Why Do Most Brownie Recipes Call for Cocoa Powder and Not Melted Chocolate?

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!

Three brownies on a plate with a glass of milk.

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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!

Servings: 24 2-inch brownies
Total Time: 1 Hour


  • 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


  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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

Powered by Edamam

  • 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, 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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  • This sounds really delicious but I’m looking for a recipe using less sugar, have you tried any with one cup or less sugar?

    • — Elif on June 17, 2023
    • Reply
    • Hi Elif, I think you could get away with cutting the sugar back by 1/2 cup, but reducing it by any more than that would impact the texture. Hope you enjoy if you make them!

      • — Jenn on June 19, 2023
      • Reply
  • I love most all of your recipes. This one was not a favorite. I do not think the chocolate flavor was rich enough even though I used exactly the same ingredients you did. They were fudge and a good texture but the flavor was just not there for me.

    • — Janet Cox on June 17, 2023
    • Reply
    • This was a yummy and easy recipe I a 11 year old girl can make it myself I make it for my grandma I love this recipe thank u for this food 😋 😊

      • — Alaina on September 4, 2023
      • Reply
  • Can this recipe be reduced for an 8×8 or 9×9 pan? Since we cut our brownies smaller, this size works alot of the time. Thanks.

    • — SusanB on June 17, 2023
    • Reply
    • Yes, I’d use an 8 x 8-inch pan. The baking time may be slightly different, so keep a close eye on them. Enjoy!

      • — Jenn on June 19, 2023
      • Reply
      • How do I adjust recipe for 8″x 8″ pan?

        • — Diana Smit on June 22, 2023
        • Reply
        • Hi Diana, you’ll need to halve the recipe for an 8 x 8-inch pan. The bake time should be about the same but keep a close eye on them. Enjoy!

          • — Jenn on June 22, 2023
          • Reply
  • In the oven right now ahead of my son’s state baseball game tomorrow! Win or lose, the team will love them afterwards–these are the BEST!!!

    • — Rebecca on June 17, 2023
    • Reply
    • The brownies came out as expected, I added chocolate glaze to them while they were still hot. My mother in law loved them. She is a chocolate fan.

      • — Tena M Taormina on August 13, 2023
      • Reply
  • Excellent

    • — Jan on June 17, 2023
    • Reply
  • They are very delicious and are now one of my first go to brownie recipes

    • — Carey G on June 17, 2023
    • Reply
  • I’d like to bake these brownie in mini cupcake pans. How long should they bake for? I would say no more than half the time.
    Love your recipes Jen.

    • — Corrine on May 31, 2023
    • Reply
    • Glad you like the recipes! 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. Enjoy!

      • — Jenn on June 1, 2023
      • Reply
  • These brownies live up their name. Another winner!

    • — Elaine on May 15, 2023
    • Reply
  • My attempt came out light and airy with a very fine crumb, not dense as I had hoped. Full disclosure – I have zero luck with cakes, and am more of a cookie/pie/shortbread girl. I’m at a mile high, so suspect that may have some bearing, any suggestions?
    Will take this opportunity to say you’re always my first go-to for any recipe, sweet or savory, and love your recipes!

    • — Holly on May 10, 2023
    • Reply
    • Thanks for your nice words about the recipes — so glad you like them (but sorry these didn’t come out as you expected). 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.

      • — Jenn on May 11, 2023
      • Reply
  • I’ve loved these brownies for years. They’re perfection but I have a congenital flaw and can’t help messing around with things.

    I use a smoked salt (NOT one of the dark oily ones that taste more like the ashes than the smoke; Falk salt is my go to) and I add 2 tsp of Kahlua to the vanilla for more complexity. I haven’t found the extra liquid to be a problem. I also use 2 handfuls of broken but not chopped walnuts to the batter and then sprinkle more on the top of the batter in the pan.

    I make mine with the Dark Chocolate or 72% Cacao Pound Plus bars from Trader Joe’s. Either one does the trick.

    I believe Nick Malgieri recommends baking these a day in advance. I find them easier to cut when I find the self-restraint to wait. But who ever said there’s a problem with a raggedy brownie?

    • — rainey on April 18, 2023
    • Reply
  • Best brownies ever!
    My daughter in law is pregnant and craving brownies. I made these for her. Perfect texture and taste!
    If I add walnuts do I have to change the cooking time?
    Thanks so much for a top notch recipe.

    • — Carols712 on April 7, 2023
    • Reply
    • So glad they were a hit! No need to change the baking time if you add walnuts. 🙂

      • — Jenn on April 10, 2023
      • Reply
  • These are the best brownies I have ever made hands down. This recipe was also easy to half. I have tried so many recipes but none beat this. Thank you for sharing this online.

    • — Michelle on March 14, 2023
    • Reply
  • Silky smooth, decadent and delicious! I added some walnuts and chocolate chips dusted with cocoa powder to the batter, and it was simply lovely- very happy kids = happy momma! Thank you for yet another winning recipe!

    • — Caroline Ng on March 11, 2023
    • Reply
  • These brownies are absolutely delicious!!! I had not been able to find a good brownie recipe over years. Then I found this one! I have made these for several special occasions and always get so many wonderful compliments on good my brownies are. One question…my batter comes out much thicker than yours looks in the picture. I have to spread it in the pan. Could it be that I am over mixing when adding the flour? It stills tastes delicious! Thank you for sharing all your recipes.

    • — Winnie on March 8, 2023
    • Reply
    • So glad you like them! If you’re finding the batter to be thick, it could just be that your butter/chocolate mixture has cooled and thickened up. As long as they taste good, I wouldn’t worry about it. 😊

      • — Jenn on March 10, 2023
      • Reply
      • These brownies were awesome. I don’t know why people are complaining. Turned out perfect! I used a brownie pan (individual squares) and baked for 18 mins. At first I thought they were under baked but they set up perfectly!! Might add some mini chocolate chips next time!

        • — Jessica on June 21, 2023
        • Reply
  • I loved the gooey texture of these brownies but I actually found them to be lacking in flavor- which surprised me because the batter tasted sooo chocolatey and delicious. I wish I would have added chocolate chips into the batter, it would’ve added that extra oomph these brownies need

    • — Carissa on March 5, 2023
    • Reply
    • Sadly – me too.

      • — Brenda Moore on April 11, 2023
      • Reply
    • Agreed. I was disappointed because EVERY one of Jenn’s recipes have been fantastic.

      • — Kay on June 17, 2023
      • Reply
  • Hi Jenn,
    I have made this recipe many times and always get requests for the recipe. I always refer folks to your website. I was wondering if you can make this recipe gluten free and if so which flour would you recommend ?

    • — Leanne on March 5, 2023
    • Reply
    • Hi Leanne, Glad you like them! I haven’t made this with gluten-free flour, but I think it should work. A number of readers have commented that they have good luck with King Arthur gluten-free flour and Cup4Cup gluten-free flour. I’d love to hear how your gluten-free version turns out!

      • — Jenn on March 6, 2023
      • Reply
  • Best brownie recipe ever !!!!!!!

    • — Tracy Liersch on March 5, 2023
    • Reply
  • Oh my goodness! These are the best brownies! I’ve tried 3 different recipes over the years and came across yours. It’s seriously out does everything I’ve ever made. My whole family loved it!
    Thank you!!

    • — Courtney on February 22, 2023
    • Reply
  • 2/23 Total Yum
    Grandma’s recipe is similar, yours much better.
    I find that the secret to the most chocolate flavor is that you use the Best Chocolate for the recipe. Schaffenberger’s is the best. But Trader Joe’s bittersweet or 70% dark chocolate works well. If it tastes bland, it is the chocolate, not the recipe.
    Recommend, ✔️ your oven, 45 minutes was too much (9minutes less). Over baked brownies are too dry.
    Also, added mini, dark chocolate chips.
    Your brownies are the best of all choices on the Internet.

    • — Sherry B. on February 22, 2023
    • Reply
  • Have you baked these in a convection oven and how does it change the baking time?

    • — Margery Topf on February 11, 2023
    • Reply
    • Hi Margery, I would just reduce the temp by 25°F and keep the baking time the same.

      • — Jenn on February 11, 2023
      • Reply
  • These are soooo good! Many compliments!

    • — Lynne Fitzpatrick on February 5, 2023
    • Reply
  • These look great! I want to make for my daughter who is really more of a milk chocolate fan. Would milk chocolate also work here?

    • — Lisa on February 4, 2023
    • Reply
    • Hi Lisa, I’ve never tried these using milk chocolate, but if you’d like to try it, I’d probably decrease each sugar by 1 to 2 tablespoons. I’d love to know how they turn out!

      • — Jenn on February 4, 2023
      • Reply
  • I made this for my ladies Bible study last night. Everybody loved them! They were soft, decadent without being overly sweet. Will definitely make again.

    • — Melissa M on January 25, 2023
    • Reply
  • I have made this recipe at least 20 times and it’s a hit every single time. Family and friends are always asking me to make these brownies. Amazing recipe! I love it best with dark chocolate.

    • — Avneet on January 17, 2023
    • Reply
  • I wanted to make a dessert last night for our regular Saturday night Dungeons and Dragons get together (our daughter, her husband, and their friends, all twenty-somethings) and chose this recipe. I’m not much of a baker (love to cook, however) but it looked fairly easy. I served them with vanilla bean ice cream and chocolate sauce, like a brownie sundae. By the end of the evening, my husband grabbed two and hid them away so that our son-in-law couldn’t get them. He’d had three! Needless to say, there were none left. Outstanding, and I will be making them again!

    • — Deb on January 15, 2023
    • Reply
  • I’d love to make these today. Can I use Ghirardelli’s semi sweet choc chips or is it better to use their bittersweet choc chips? The store doesn’t have the bars

    • — Paula Wood on January 15, 2023
    • Reply
    • Hi Paula, 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 them; I just can’t say for sure though because I haven’t tried it (and semi-sweet is fine). Please LMK how the brownies turn out if you make them!

      • — Jenn on January 16, 2023
      • Reply
  • Seems like a small amount of flour but everybody loves them. So I’m going to have to try these. I’ve made so many of your recipes and they always come out perfect! I have one of your cookbooks and I love it!

    • — Susan F on January 14, 2023
    • Reply
  • Any hints for making at high altitude? I’m at 8000 feet…and sometimes baking is a challenge!

    • — Carolyn Houck on January 13, 2023
    • Reply
    • Hi Carolyn, 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.

      • — Jenn on January 13, 2023
      • Reply
    • I make them at about 6000 feet and just cook for 40 minutes. Perfect every time.

      • — Karen on January 13, 2023
      • Reply
  • Hi!
    This recipe is amazing. May I know how many days will they last at room temperature? Also if I were to refrigerate them, would they last longer?

    • — Nikunja Gupta on January 7, 2023
    • Reply
    • Glad you like the brownies! If stored at room temperature, the brownies should stay fresh for 3 – 4 days. You can extend their shelf life for another day or so by refrigerating them.

      • — Jenn on January 9, 2023
      • Reply
  • Made these today and they are so easy and taste amazing. My only problem is that, even though the top was shiny and was starting to crack, it stayed soft instead of going crunchy, even after it had completely cooled in the pan. Any ideas why?

    • — Robyn on December 28, 2022
    • Reply
    • Hi Robyn, Next time I’d leave them in the oven for an extra minute or two. Keep in mind that they won’t get all that crispy on top — just a little on the very top layer.

      • — Jenn on December 29, 2022
      • Reply
  • Amazing brownies, my go-to recipe every single time. The crust and the fudgey texture is just unmatched! I have a question though, if I were to reduce the batter by half into an 8×8 pan instead, would the cooking time remain the same or reduced by a few minutes? Thanks!

    • — Lin on December 23, 2022
    • Reply
    • Hi Lin, So glad you like these. If you halve them and use an 8 x 8, the baking time will likely be about the same, but feel free to check 2 or 3 minutes early.

      • — Jenn on December 23, 2022
      • Reply
  • Hi Jenn,

    I’ve always made brownies from a box mix and used espresso shots instead of water when baking. I’ve been meaning to try a from scratch version and was wondering if it were possible to incorporate espresso into your recipe.

    • — Megan on December 8, 2022
    • Reply
    • Definitely! I would add 1 to 2 teaspoons of espresso powder to the melted chocolate mixture.

      • — Jenn on December 8, 2022
      • Reply
  • They are indeed supernaturally delicious! Can’t stop eating them. They’re everything a brownie is meant to be.
    I expected nothing less from the incredible Jenn

    • — Kelly G on December 7, 2022
    • Reply
    • 💗

      • — Jenn on December 8, 2022
      • Reply
  • Made these today. Super brownies and so easy to make. Will be my go to brownie recipe.

    • — Poornima on December 5, 2022
    • Reply
  • I meant ‘buy bittersweet’

    • — Faith on December 4, 2022
    • Reply
  • I have several packages of Baker’s unsweetened chocolate — what is your guess on how much extra sugar to add — (or maybe just but some bittersweet)
    Thanks- Faith

    • — Faith on December 4, 2022
    • Reply
    • Hi Faith, I’d wait to make the brownies until you have bittersweet chocolate. Hope you enjoy them!

      • — Jenn on December 4, 2022
      • Reply
    • These are the best brownies I have ever made. I followed the recipe exactly. This is the second time I have made them. Delicious! Jen you have made me the best chef! Thank you!

      • — Olga on March 27, 2023
      • Reply
  • Hi Jenn. You have made me a better cook and my husband thanks you! I made the Brussels Sprouts gratin for a Friendsgiving and as others said it was a hit. I made the beef chili tonight and it was another winner – good heat and not too much of a tomato flavor, more complex flavor than what I have previously made. And I finally have restaurant quality pan seared salmon, which we have weekly (on tap for tomorrow 😉).

    Question, I generally only buy light brown sugar. Could I use for these brownies, or do you recommend I stock both? Thanks again!

    • — GAJill on December 3, 2022
    • Reply
    • I’m so happy you’re enjoying the recipes! You can use light brown sugar here; dark and light brown sugar are generally interchangeable in recipes.

      • — Jenn on December 4, 2022
      • Reply
  • Perfection.

    • — AL on November 19, 2022
    • Reply
  • Hi! Any tips for making these at a high altitude?

    • — Steph on November 18, 2022
    • Reply
    • Thanks for your note. 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.

      • — Jenn on November 19, 2022
      • Reply
  • I used only granulated sugar read it in a review. don’t remember how much?

    • — Sandy on November 17, 2022
    • Reply
    • Hi Sandy, I’m not sure I fully understand your question, but the recipe calls for 1 cup each of granulated sugar and dark brown sugar. Please LMK if I can help in any other way.

      • — Jenn on November 18, 2022
      • Reply
  • These are the BEST EVER brownies in ALL history! Absolutely Nothing compares to this recipe! I use this brownie recipe for my triple mousse ganache chocolate brownie cake and for my Oreo cream cheese brownie squares! So Don’t be afraid to use this recipe in ANY recipe ! Mix n match! Enjoy ! WE do!

    • — Dorothy on November 12, 2022
    • Reply
  • When you say 2 sticks (1/2 lb), does that mean 1/2 lb each stick or 1/2 lb total? Thank you!

    • — Caroline on November 6, 2022
    • Reply
    • Hi Caroline, 2 sticks are the equivalent of 1/2 pound. Hope that clarifies and that you enjoy the brownies!

      • — Jenn on November 7, 2022
      • Reply
  • These are amazing and easy!! Love not having to use a mixer.

    • — Belinda on October 30, 2022
    • Reply
  • I love these brownies but I was curious about Nick Malgieri’s recipe so I looked it up. His recipe has 200 grams of dark brown sugar but yours has 230 grams. Why the difference?

    • — Larry on October 7, 2022
    • Reply
    • Hi Larry, Glad you like these. We actually use the same amount of brown sugar (1 cup). The difference is in our conversion to grams. When I weigh my dark brown sugar 1 cup comes out to 230 g. (You’ll definitely find variation online when you look at conversions to grams but I’ve always had success with the 230 g of brown sugar.) Hope that clarifies!

      • — Jenn on October 7, 2022
      • Reply
    • I made these brownies and measured by weight but they turned out undercooked even leaving them in for 30 plus minutes longer. They are very chewy on the sides but now taste burnt. I have made them before and turned out better than this time but do you know what might have caused them to stay too wet and moist than they should be?

      • — Tamara on February 9, 2023
      • Reply
      • Hi Tamara, I’m guessing you just cooked them too long. They are quite fudgy straight out of the oven, but firm up once cooled.

        • — Jenn on February 11, 2023
        • Reply
  • These turned out to be my favorite brownies ever! I added 1/2 teaspoon of espresso powder to enhance the flavor a little bit. I think I can easily double this amount, but they turned out so good I may not need to!
    The flavor of these would pair well with crushed pecans. I am thinking of finely grinding some and incorporating them into the batter, maybe do a small batch just to test this hypothesis! Yummy! This recipe is a keeper for sure.

    • — Alexandra on September 14, 2022
    • Reply
  • The BEST!!! Quick question…I never buy unsalted butter. Since I use salted butter should I eliminate or cut back on the added salt? BTW, sending these back with my college freshman to share with the others on his floor. I can’t think of a better way to make friends than with these brownies!

    • — Rebecca on September 5, 2022
    • Reply
    • Glad they were a hit (and good idea to send them to school with your son)! While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on September 6, 2022
      • Reply
      • Thank you, it does help! And BTW, some of m my son’s new friends who I’ve never met left me a voicemail raving about these brownies. They are THAT GOOD!!!

        • — Rebecca on September 28, 2022
        • Reply
  • These came out terrible. First of all it’s too much butter. Each bite is of liquid butter. Secondly it’s not chocolatey enough. Please steer clear of this recipe until it’s revised.

    • — Josh on September 3, 2022
    • Reply
    • When several hundred other people have no problem, it’s likely not the recipe that’s the issue.

      • — LLC on October 23, 2022
      • Reply
  • Hi Jen,
    Could I replace the chocolate for powdered cocoa? And if so, how much do you recommend using? I live in a remote town and next major grocery store in an hour away. 😅

    • — Ellie on September 3, 2022
    • Reply
    • Hi Ellie, Unfortunately, this wouldn’t work with that substitution — sorry!

      • — Jenn on September 6, 2022
      • Reply
  • Wow! This brownie recipe is a keeper. Chewy brownies with a perfect crispy top. Not too doughy—they came out cooked through but still chewy. They’re in that sweet spot, not too dense but still definitely brownies, not cakey. We had to reduce the baking time by 5-10 minutes, so start checking early.

    • — Gillian on September 3, 2022
    • Reply
  • made these for some out of town friends. I made them with chopped pecans, and then, to gild the lily, I added more goodies. To one third of the pan of baked brownies I spread homemade raspberry jam, to another, marshmallow cream, and to the last, nothing. then sweetened condensed milk french fudge spread over over the top. i made sure everyone got all three kinds in her package. i realize some people will think i went too far, but these were for fabulous people. a great hit. Thanks for a super special recipe!

    • — Ann Chaney on August 5, 2022
    • Reply

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