Supernatural Brownies

5 stars based on 113 votes


If you’ve been searching for the perfect brownie recipe, look no further. I promise you, this is it! Typically, brownie lovers fall into two camps: the “fudgy” and the “cakey.”  I dare say these brownies — moist and fudgy in the center, and cakey and crisp on the surface — appeal to all. The recipe comes from Nick Malgieri’s Chocolate cookbook, an excellent resource for all things chocolate.


Begin by lining the 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.


Next, combine the chocolate and butter in a microwave-safe bowl.


Melt in the microwave, stopping every 20 seconds to stir so the chocolate doesn’t scorch.


Meanwhile, whisk the eggs in a large bowl.


Add the sugars, salt and vanilla.


And whisk to combine.


Stir in the chocolate-butter mixture.


Then fold in the flour.


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!).


Then cut the brownies into 2-inch squares.


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Supernatural Brownies

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


  • 2 sticks (1/2 pound) unsalted butter
  • 8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces (I use Ghirardelli bars)
  • 4 large eggs
  • 1/2 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 degrees. 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. Bring a saucepan of water to a boil and turn off heat. Combine the butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted. (Alternatively, melt the butter and chocolate in a bowl in the microwave, stopping at 20 second intervals to stir and prevent scorching.)
  3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
  4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool completely in pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
  5. To cut brownies, first lift them out of pan using the parchment overhang and transfer them to a cutting board. Separate parchment from edges. Using a sharp knife, trim away edges and cut brownies into 2-inch squares.
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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, 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.

Reviews & Comments

  • 5 stars

    These brownies are 100% amazing! I’ve been making them once a week since I discovered this recipe, and no one is complaining. Super easy too. It’s best if you make them with high-quality chocolate.

    - Rochelle on July 11, 2018 Reply
  • 5 stars

    Hi Jenn, these are by far the best brownies I’ve ever tried, however, the last couple of times, they were quite stuck to the paper… I tried adding one extra egg to the recipe, tried to cook them for 5 extra minutes but I’m now quite sure that it’s a problem with the paper itself. I live in Uruguay and was using a Reynolds parchment paper that brought from USA and since I ran out of it, I could only find locally what we call “papel manteca” (wax paper). Do you think this might be the problem? What would you suggest to fix this issue? Maybe aluminium foil? Any other tip? Thanks! PD already ordered your book… just perfect!

    - Andres on June 29, 2018 Reply
    • Hi Andres, Yes if you’re using wax paper, it will stick. You might try nonstick heavy duty aluminum foil (be sure it’s nonstick!). Or you could bake them directly in a greased pan. Good luck!

      - Jenn on June 30, 2018 Reply
  • 5 stars

    I made two batches of these for a lunch with friends. One with bittersweet chocolate, one with semisweet chocolate. Both were great and well-received! Incredibly moist and perfectly gooey on the inside. The absolute BEST parts were the crunchy sides I cut off. My husband and I went to town on those!!! We have some in the freezer for another day… perhaps today!

    - Karen on June 14, 2018 Reply
  • 5 stars

    I’ve tried a million other brownie recipes but will finally be able to stop looking for the perfect brownie recipe because this is it! It was so easy, and they were a hit at my friend’s party.

    - MP on May 19, 2018 Reply
  • 5 stars

    Using an AirBake Nonstick Cake Pan avoids the burnt edges. The edges are hard, but not burnt.

    - Drew Faber on May 10, 2018 Reply
  • 5 stars

    These brownies are totally delicious. I’ve been baking for a long time and have tried many brownie recipes. After making these last night, and not changing anything, I’ll throw all of the recipes away.
    Thank you.

    - Mary on April 12, 2018 Reply
    • I meant to say, “I’ll throw all of the other recipes away and keep this one.”

      - Mary on April 12, 2018 Reply
  • 5 stars

    Hi Jenn,
    This is the first recipe which gave me fudgy brownies and the paper crust I’ve been longing for. I’d like to work on the crust, though:) I baked a half in an 8×8 pan and checked after 25 mins with a toothpick – it seemed almost overbaked so I took it out. The crust is fine but not as “crunchy” and shiny as yours. What could I do to perfect it while using this size of pan? Change the temperature, or perhaps place it a little higher in the oven? (My “middle” rack is a bit under the centre, the higher one is in the upper third.) Thanks a lot for any advice!

    P.S. Also made your broccoli crustless quiche last Sunday, or to be more specific, instructed my husband to do so as I was sick. It came out perfect! I try not to indulge in “cream+cheese” dishes but this one is a winner – and technically healthy due to the broccoli and all the egg protein:))

    - Jana on April 10, 2018 Reply
    • Hi Jana, I would try cooking them a bit longer – it’s really hard to overcook these. Usually, the shiny crust is an indication that they are done. I also think it’s a good idea to place them a bit higher in the oven. Hope that helps, and please lmk how they turn out!

      - Jenn on April 12, 2018 Reply
  • 5 stars

    Supernatural and addictive! Can’t seem to make enough for the kids. As a plus, I usually have all the ingredients in the pantry too.

    - Mia on March 31, 2018 Reply
  • 5 stars

    These are amazing!!!! You are SO right on the texture!!! I also made a batch of them with GF oat flour, and they were perfect – still chewy and amazing – and gluten free! I can’t wait to get your book – I have it on order at Thank you for all your wonderful recipes and the explanations and photos. All your hard work is appreciated! 🙂

    - Chrishy on March 19, 2018 Reply
  • 5 stars

    These brownies are so delicious. I made a half batch in an 8×8 and froze the remaining ones to get them out of sight, only to make the unfortunate discovery that they’re equally good frozen

    - ES on March 19, 2018 Reply
  • These are THE BEST brownies I have ever had! Perfect combination of fudgy and cakey. Outstanding. Very simple to make. Thank you Jen for sharing all of your amazing recipes. Your website is our go to for dinners, desserts and so much more.

    - Vanessa A. on March 1, 2018 Reply
  • 5 stars

    Made these as a surprise for the kids and they’re begging for more! They not only taste delicious, I just would like to add you’re one of the only cooks that is so clear in her directions. I never fail with your recipes! Thank you for that.

    - Lynn on March 1, 2018 Reply
  • 5 stars

    I made these for a group of teenagers and they were excellent! I made them exactly as the recipe stated and they were exactly what was promised. Just the right amount of chocolate and the texture was fudgy, not doughy or cakey. Bravo!

    - Valerie Holt on March 1, 2018 Reply
  • 5 stars

    Thanks for another great recipe! These are awesome. Family loved them.

    - Hiba on February 7, 2018 Reply
  • 5 stars

    These were so delicious! I made them yesterday for a Super Bowl party and they disappeared! Texture is perfect for me.

    - Karen on February 5, 2018 Reply
  • 4 stars

    I made these for the Super Bowl. They were a hit. They seemed a little more on the fudge side and I prefer cake-like brownies. But I still ate and enjoyed them. Next time I’d probably add a little espresso powder. I put pecans in half but I actually preferred this recipe without them.

    - Laura L. on February 5, 2018 Reply
  • If using a glass 13×9, do you decrease the temperature and add more time?

    - Mendy on February 4, 2018 Reply
    • Hi Mendy, I’d reduce the baking temperature by 25°F – the cook time should be about the same. Enjoy!

      - Jenn on February 5, 2018 Reply
  • 5 stars

    I made 1/4 the recipe & baked it in a mini loaf pan. Outstanding!

    - Betty Twiss on February 3, 2018 Reply
  • 5 stars

    I made these the other night and oh my! They are absolutely delicious! No need for an icing on top as they are perfectly sweet the way they are. I would definitely make these again! I love your recipes!

    - Krista on February 1, 2018 Reply
  • 5 stars

    These are the BEST- I actually even make them with sucanat and my whole grain flour mix (milled and mixed myself) and they turn out fabulous. I have quit searching for my favorite brownie recipe -thanks to Jenn.

    - Susan Campbell on February 1, 2018 Reply
  • 5 stars

    I’ve made these brownies three times and I have halved the recipe – it makes a great sweet snack for after school!

    - Jessie on January 17, 2018 Reply
  • 5 stars

    What an absolutely appropriate name for these brownies! They were DELICIOUS!!!

    - Jami Eggert on January 17, 2018 Reply
  • 5 stars

    These are the most perfect brownies! Super easy to make. Nice and fudgy too! I only had a mix of milk and dark chocolate so that’s what I used…added a teaspoon of espresso powder to enhance the chocolate flavor. Took them out of the oven at 40 minutes as I didn’t want to over bake them. I’ll make these again and again. Making your beef stew tomorrow!

    - Julie G on January 6, 2018 Reply
  • 5 stars

    WOW! First time making homemade brownies and these are amazing!!!

    - Jessica on January 5, 2018 Reply
  • How could I convert this recipe to work in an 8×8 pan? We are a family of three, so a 9×12 inch pan would result in too many brownies for my waistline!

    - Karen on December 27, 2017 Reply
    • Hi Karen, You can simply cut the recipe on half. Hope you enjoy!

      - Jenn on December 27, 2017 Reply
  • Hi,

    Cooking time if I double de recipe?

    - Maria from Montreal on December 20, 2017 Reply
    • Hi Maria, You’ll probably need to increase by 5 to 10 minutes, but keep an eye on it. Enjoy!

      - Jenn on December 20, 2017 Reply
  • 5 stars

    I have tried pretty much every brownie recipe under the sun and these are the best I have ever made.

    Jenn, I was wondering what your thoughts are on substituting white chocolate for the semi sweet in order to produce Supernatural Blondies (aka white chocolate brownies). I am a huge fan of white chocolate and have yet to come across a perfect recipe for Blondies. My reluctance to try the substitution is because white chocolate, being so sweet, will require that the sugar be reduced (I presume sognificantly), and I’m not quite sure as to how this reduction will effect the texture of the brownies.

    - Malak on December 16, 2017 Reply
    • Hi Malak, I don’t think that the white chocolate will work here. Instead you might use this recipe as a base and instead of the nuts and chocolate chips, you can substitute white chocolate (or a combination of white and dark chocolate).

      - Jenn on December 16, 2017 Reply
  • 5 stars

    Supernatural is right as these brownies are out-of-this world heavenly. Followed the recipe except for a tad less white and dark brown sugars. Our altitude is 5,000+ feet and sometimes too much sugar affects the recipe (I did not want to add more flour). Also, I could really smell the brownies aroma at 35 minutes so pulled them out and they were shiny bright and done. Thank you for another stellar recipe.

    - BoppaGram on December 12, 2017 Reply
  • 5 stars

    This is the second recipe from this website that I tried and loved (first was asparagus soup). Your comments and descriptions preceding the recipes are accurate and on point. My testing of your recipes so far proves your descriptions are credible. This helps me chose the right recipes for my family. We love brownies that are not too “cakey” and not too fudgy. This worked.

    - Cynthia Nunez on December 6, 2017 Reply
  • 5 stars

    Great brownie. Making again for a Christmas work party.

    - Jennifer Williams on December 6, 2017 Reply
  • 5 stars

    The recipe looks amazing. Thanks for the parchment trick. (I love the corner pieces… this might be a dangerous way for me to eat more brownies). Everytime I use a box mix I get more cakey than fudgey brownies.

    - manda on December 5, 2017 Reply
  • 5 stars

    Such a pleasure and easy recipe to make these “Supernatural Brownies.” All ingredients are things I keep in my kitchen and the instructions couldn’t be easier. Thank you Jenn for sharing this great recipe with all of your followers. ; )

    - Lisa MT on November 30, 2017 Reply
  • 5 stars

    These brownies are very moist and chocolatey. I did not have dark brown sugar, only had the light Brown sugar and it was still amazing.

    - Angela M on November 29, 2017 Reply
  • 5 stars

    Make these. You won’t regret it. They’re perfect!

    - Amangelin Jalbuena on November 23, 2017 Reply
  • 5 stars

    Delicious! I made these today and plan on taking the leftovers to work tomorrow. I really don’t have a huge sweet tooth, but brownies are my weakness. I always prefer homemade, from-scratch food, except for brownies. Homemade were never as good as box mix, no matter how many recipes I tried. However, these are a great mix of fudgy and cakey to really appeal to brownie lovers of all kinds. You also can’t go wrong with ghirardelli chocolate, which is what I used. I underbaked a little because that’s how I like mine. This will be my go-to recipe from now on! No more box mix for me.

    - Hannah on November 19, 2017 Reply
  • 5 stars

    Hello Jen, something went wrong with me making the brownies. They turned out fudgie all throughout, except the shiny crust that was there. They looked like they’re lacking flour and baking time. I added 1/4 cup flour more because we prefer them cakey. And my pan is 12.5×8.5 glass pan (that’s why I lowered the temp to 325 and baked for couple of minutes longer. What do you think went wrong? Thank you so much.

    - Tanya on October 21, 2017 Reply
    • Hi Tanya, These brownies are supposed to have a very fudgy consistency on the interior, so not sure that you did anything wrong. Also, the pan you used is slightly smaller than that called for in the recipe; that would make a thicker brownie, and the thicker they are, the fudgier they will be.

      - Jenn on October 24, 2017 Reply
  • 5 stars

    Hi Jenn, would it work just fine if I replace the butter with coconut oil?

    - Serena on October 20, 2017 Reply
    • Hi Serena, the recipe calls for a lot of butter so while, in theory, it should work, I’m not certain if it will affect the finished product at all. If you do prepare them with coconut oil, I’d love to hear how they turn out!

      - Jenn on October 20, 2017 Reply
  • 5 stars

    Another recipe that doesn’t disappoint! It was so yummy and I love the chewy texture. Thank you.

    - Maria S. on October 6, 2017 Reply
  • 5 stars

    Best brownie recipe ever. I followed the recipe exactly except I baked them for 40 minutes. I also dusted them with powdered sugar. They are also fantastic with your recipe for key lime no churn ice cream!

    - Susan on September 28, 2017 Reply
  • 4 stars

    I made these with Bakers semisweet chocolate but found them to be too sweet. Next time I will use bittersweet and will bake them for 40 min instead of 45 min.

    - Shannon on September 21, 2017 Reply
    • 5 stars

      I do 4 oz semi and 4 oz bittersweet. This works really well for me.

      - Doreen Sanders on September 26, 2017 Reply
  • 5 stars

    Baked this couple of times. Total hit. Will be baking again in the coming 1-2 weeks. All time favorite with both kids and adults.

    - Madhuri Krothapalli on September 14, 2017 Reply
  • 4 stars

    God bless Nick…have been making these for a few years, but I only bake 30 – 35 minutes as I don’t want the crisp edges. So good!

    - Carol on August 5, 2017 Reply
  • 5 stars

    Hi, I baked these brownies AGAIN!!! 🙂 They taste fab, I was wondering can we reduce the sugar and my edges were pretty dark and hard ..could I be doing something wrong for dark and pretty hard edges..please help. MY FAMILY LOVES THESE BROWNIES- I HAVE TO BAKE THEM FOR A WEEKEND PICNIC. 🙂

    - DV on August 2, 2017 Reply
    • Hi DV, Glad you like them! Anytime you reduce the sugar when baking, it will change the texture and flavor a bit, but I think you could get away with cutting it back by 1/4 cup. And if you want to avoid the dark edges, I’d remove the brownies from the oven just a bit earlier.

      - Jenn on August 7, 2017 Reply
  • 5 stars

    Hi, I simply love this recipe. In fact, all your recipes are fab…I want to bake these for my friend. I had two doubts
    1.Can we use medium eggs instead of large
    2. What can I use instead of dark brown sugar? Can I use normal white sugar?
    Thanks in advance for your help– DV

    - DV on July 10, 2017 Reply
    • Glad you like the recipe, DV! The medium eggs should be fine. In regard to the sugar, I would suggest sticking with the brown sugar. (It would be fine to use light brown instead of dark brown, though.)

      - Jenn on July 11, 2017 Reply
      • 5 stars

        Simply fantastic…lovely…yummy..
        I did use dark sugar.
        Thank you for the lovely recipe and your guidance.

        - DV on July 12, 2017 Reply
  • Question .. I never see you indicating optional temperature for convection baking and wonder if you prefer just regular oven temperatures even in convection ovens.

    - Shirley on July 9, 2017 Reply
    • Hi Shirley, I use the standard setting on my oven for developing recipes because not everyone has an oven with a convection setting. If you do want to go the convection route, I’d reduce the oven temp by 25°F.

      - Jenn on July 11, 2017 Reply
  • Hi Jenn

    Can’t wait to try this recipe! If I cut down each sugar by 1/4 (so, will use 3/4c for each), will it affect the texture? Or the flavor?

    - CC on July 7, 2017 Reply
    • Hi CC, Anytime you reduce the sugar in a baking recipe, it will change the texture and flavor a bit. But I think you could get away with it here if you like your brownies on the less sweet side.

      - Jenn on July 9, 2017 Reply
  • 5 stars

    Another fantastic recipe. I didn’t change a thing, and they have come out brilliantly. I have eaten the edges (just to test, you understand!!) and have had to stop myself from stuffing more! They are now all laid out prettily on a large tray for a party tonight at a friends. Thank you:)

    - Michelle on July 7, 2017 Reply
  • 5 stars

    I made these brownies twice now and they are super simple to make and taste as good as the great ingredients you use like the giradelli ? chocolate. No more brownie mix for me!

    - Maria morelli on June 22, 2017 Reply
  • 5 stars

    I have wanted a recipe like this forever. The brownies are fabulous. Even my son thinks these are better than his recipe. Really easy to make. Used bittersweet chocolate and a glass pan.

    - Barbara Dowtin on May 31, 2017 Reply
  • 5 stars

    Wonderful classic brownies recipe. Love the shiny, flaky crust.

    - Celia Jiral on May 16, 2017 Reply
  • 5 stars

    Easy and delicious! I made these for my husband’s co-worker while he was here for an extended trip from out of state so he could have a treat from restaurants and convenience foods and my husband said he raved about them every day the entire week! Thanks so much for sharing such great recipes!

    - Carissa on May 13, 2017 Reply
  • 5 stars

    I tried these in an ‘edges only’ pan and they turned out so good. Chewy and delicious!!

    - jules m. on April 27, 2017 Reply
  • 5 stars

    Hi Jenn, I love this brownie, it’s my only go-to recipe and each time is a success! I am wondering if I wanna bake them in those nordic ware cakelet/tea cake pan, how long should I bake them for? And do I keep them at the same temperature? Also the same question for your banana bread recipe. Thank you!

    - Serena on March 29, 2017 Reply
    • Hi Serena, glad you like the brownies! I’ve never tried this in a pan like that, so I’m really not certain how long they’d take, but I know they took another reader about 13 minutes in a mini muffin pan, so I would guess it would be in that range (but keep an eye on them). I think it would be about the same for the banana bread. (And I’d keep the oven temp the same.) I’d love to hear how they turn out!

      - Jenn on March 30, 2017 Reply
      • 5 stars

        I tried it with your banana bread recipe today in small cakelet (2 bites) and a larger cakelet (about a muffin size) pans tonight, 2 bites cakelet pan only needed about 10-12 mins, muffin size cakelet pan needed around 15-20 mins, depends on the amount of batter. Love it, crunchy crust and warm and soft inside! Ate three small ones right off the bat!

        - Serena on April 1, 2017 Reply
  • 5 stars

    Best. Brownie. EVER <3

    - Theresa on March 23, 2017 Reply
  • 5 stars

    Love this recipie it’s great on its own or I have also used it for a base to tiramisu brownies ?

    - Maria morelli on March 19, 2017 Reply
    • Maria – You need to send me your recipe for tiramisu brownies! ? ?

      - Jenn on March 19, 2017 Reply
  • Hello Jennifer,
    I have some Baker’s Unsweetened Baking Chocolate on hand. Can i use them in these brownies? Thank you! I love all your recipes 🙂

    - Swathi on March 14, 2017 Reply
    • Hi Swathi, I guess you could use unsweetened chocolate, but you’d need to add some sugar (and I’m not certain how much). For the best results, I would recommend sticking with the bittersweet chocolate.

      - Jenn on March 14, 2017 Reply
  • 5 stars

    These brownies are my new go to brownie recipe.

    - Angela on March 3, 2017 Reply
  • 5 stars

    These are a superb brownie on their own ! I added another element to them to make my tiramisu brownies ! Hands down a great no fail everyone loves recipie .

    - Maria morelli on March 2, 2017 Reply
  • Hi Jenn,
    I have made Supernatural Brownies many times, and yes, they are far and away the best brownie recipe out there.
    I was hoping you had a recommendation for transforming these decadent brownies into a gluten free version. I read through all the comments, but you hadn’t addressed this option. I’ve checked other sources, but there are conflicting suggestions on how to do this, and I was just wondering if you had a tried and true option. Thanks in advance!

    - Christi on February 21, 2017 Reply
    • Hi Christi, So glad you like the brownies! Other than suggesting that you use a gluten-free baking mix like this one, I, unfortunately, don’t know enough about gluten-free baking to offer any additional words of wisdom. I would love to hear how they work out if you make them!

      - Jenn on February 21, 2017 Reply
  • 5 stars

    Made these for Valentine’s Day for the family. Turned out great. Everybody loved them. Will definitely be making these again.

    - Carole Anne on February 18, 2017 Reply
  • 5 stars

    I’ve made brownies from scratch before, so that was nothing new. However…this recipe is 18 million times better than any of the previous recipes I’ve tried. The only diff I can identify is the addition of brown sugar. Regardless, if you like chewy brownies, and especially like a bit of crispness on the end pieces, this recipe is for you. I called dibs on all the corners! Oh, and it’s also ridiculously easy. What are you waiting for?

    - Caroline on February 15, 2017 Reply
  • 5 stars

    My husband has ‘sweet teeth’ not just a sweet tooth. I try and keep our desserts to a minimum, but I made him these brownies for Valentine’s Day yesterday. They were a big hit! He’s taking the leftovers to the office today because I don’t want us to be tempted! Thanks for the great recipe!

    - Susan Hayes on February 15, 2017 Reply
  • 5 stars

    This is my new go to brownie recipe. I use bittersweet chocolate. My husband likes it better when I leave the crust parts connected to the brownies.

    - Jody Pease on February 15, 2017 Reply
  • 5 stars

    You very adequately named these brownies because they are out of this world! The best I’ve had. You’re awesome Jenn!

    - Sophia on February 13, 2017 Reply
  • Hi Jennifer,
    Why does the supernatural brownie crack at the surface during baking?

    Thank you.

    - Sindy on February 1, 2017 Reply
    • Hi Sindy, Sometimes when you stir brownies, you create air bubbles which expand in the oven. When you take the brownies out of the oven, the air bubbles shrink and this can cause the top to crack a bit. They’ll still taste great! 🙂

      - Jenn on February 2, 2017 Reply
      • 5 stars

        Thanks. After cutting it into pieces, the cracks do not show up too much. Friends asking for the next batch!
        Thanks for the perfect brownies 🙂


        - Sindy on February 3, 2017 Reply
  • 5 stars

    I have tried many recipes for brownies and these are my favorite. Everyone raves about these. I use Ghiradelli Semi Sweet Chocolate with light brown sugar and cook abour 4 to 5 minutes less time than indicated. I send these to college with my daughters as one of their favorite desserts. These are great served warm with Vanilla Bean Ice Cream and hot fudge sauce drizzled over them. Awesome!!

    - Sheila Crocker on January 6, 2017 Reply
  • Can almond flour be used in place of all purpose?

    - Carol on December 30, 2016 Reply
    • I don’t recommend it, Carol. Sorry!

      - Jenn on December 30, 2016 Reply
  • 5 stars

    Wow! Great brownie recipe! After 15 minutes of baking, I realized I forgot to add flour to the batter. Stirred in flour and put it back in the oven and they still turned out yummy. Will be making these again. Thanks Jenn!

    - Lori on December 26, 2016 Reply
  • 5 stars

    Thank you for another delicious recipe!!Everyone loved them, I made half the pan plain and half with walnuts, YUM!!

    - Melissa on December 12, 2016 Reply
  • How should I adjust the recipe for Denver’s 5280 ft. altitude?

    - Barb on December 10, 2016 Reply
    • Hi Barb, I don’t have experience baking at high altitude, but these tips should be helpful. Hope you enjoy the brownies!

      - Jenn on December 11, 2016 Reply
  • 5 stars

    These truly are supernatural! The best brownies I have ever made. And they are quite easy being from scratch. I make these often, and am always asked for the recipe.

    - Amy Attaway on December 1, 2016 Reply
  • 5 stars

    This is one of the best brownies ever! I took this to a congregation and while there were several other brownies and food, mine was inhaled first. Everyone kept asking for the recipe Wonderful and easy!

    - JMartinez on December 1, 2016 Reply
  • 5 stars

    These are delicious and so easy to make!!!!!

    - Stefanie on November 30, 2016 Reply
  • 5 stars

    I finally got around to trying your Supernatural Brownies. I don’t know how natural they are, but they sure are super. Moist and fudgy only begins to describe them. They need no additions! I thought about adding chips but then decided not to. Good decision! Didn’t need them. Thanks for another “Blue Ribbon” recipe Jenn!

    - Jim on November 10, 2016 Reply
  • 3 stars

    For me personally, I would give it a 2, but I think it is personal preference, not the recipe itself, so I went with a 3. The flavor was too bitter. I used Ghiradelli semi sweet bars. I was disappointed. We prefer milk chocolate flavor in our house, but I thought with all the add ins it would have a better taste. I won’t make this again, but there are many others that are worth it on Jen’s site!

    - Cathy S on November 10, 2016 Reply
  • 5 stars

    These brownies are amazing and so easy to make. I halved the recipe and baked them in an 8×8 pan. I tried another brownie recipe as a comparison a couple weeks later, and my husband said your brownies were the clear winner. Thanks for all the easy to follow and delicious recipes!

    - R on November 9, 2016 Reply
  • I just made this, but I baked it in a glass dish & forgot to lower the temperature to 325. Is it ruined? They’re supposed to be for a bake sale tomorrow.

    - Melissa on November 4, 2016 Reply
    • Hi Melissa, They’re probably fine; just check to make sure they aren’t burnt on the bottom.

      - Jenn on November 4, 2016 Reply
  • Hi Jen,

    Love these brownie and have made them several times. Do think I could use Ghirardelli semi sweet chocolate chips versus the baking bars? It appears less expensive that way. Is there something unique about baking bars in general? Thanks!

    - Liza on October 27, 2016 Reply
    • Hi Liza, In general, chocolate chips and chocolate bars are not interchangeable in recipes. Chocolate chips are made with stabilizers so that they hold their shape when hot and harden when cooled — a plus for chocolate chip cookies, but not always for other desserts. That said, you might be able to get away with it for this recipe; I just can’t say for sure because I haven’t tried it.

      - Jenn on October 27, 2016 Reply
      • 5 stars

        i just found this wonderful recipe a few weeks ago, and have made them twice: once with Ghiradelli semi-sweet chocolate chips, as i had them on hand, and they were amazingly good. Today i made them a second time, for my grandson’s birthday and thought ahead, and got the chocolate squares. Same wonderful flavor and texture. Today i also added about a teaspoon or more of espresso powder–a perfect addition. Thank you for another fabulous recipe!

        - Nancy Martin on June 26, 2017 Reply
  • 5 stars

    Could you substitute oil is so, how can I adjust the recipe.
    Btw made these before. These are by far the best recipe ever. Thats why I Want to see if I can adjust it before I find a recipe with oil.

    - Wanda on October 15, 2016 Reply
    • Hi Wanda, if anything, I’d replace the butter with margarine, but would suggest sticking with butter for the best results.

      - Jenn on October 17, 2016 Reply
  • 5 stars

    These were delicious! I undercooked them a tad, but they were still great…just extra fudgy : ) Very quick and easy to make too, which I appreciate. Many thanks for your work to develop these recipes.

    - Jamie on October 10, 2016 Reply
  • 5 stars

    Made the recipe for a Super Bowl earlier this year and they were amazing! Followed the recipe exactly and they turned out great for me. Thank you! Olga

    - Olga on October 7, 2016 Reply
  • 5 stars–there are millions of brownie recipes and I’ve tried many of them in search of the perfect recipe. This is it. The brownie appeal not lovers of semi sweet and bittersweet chocolate. The texture combines a soft chewy center and a cagier edge. They’re easy to make. I usually have all the ingredients in the house so I can make them anytime with no special shopping or preparation. Delicious!

    - libby levinson on October 6, 2016 Reply
  • 5 stars

    Best brownie recipe ever—so easy and exactly as Jenn described—-cakey and fudgy. Been looking for a “keeper” brownie recipe and this is it. Thanks Jenn!

    - Liza on September 30, 2016 Reply
  • Hi Jenn,

    Following up on the brownies baked in a mini muffin pan; they turned out great! Filling them up about half way should yield about 48 brownies. I baked mine for 14 minutes, but probably could have gotten away with 13 min. My first batch I filled to the top and cooked longer, but they spill over the top and don’t look nearly as nice.

    Thanks so much for the advice, and fabulous recipes! Your website has changed my life….seriously!


    - Debbie Brackenbury on August 15, 2016 Reply
    • So glad you enjoy the recipes Debbie! (And thanks for reporting back regarding the brownies 🙂

      - Jenn on August 15, 2016 Reply
  • Hi Jen,

    Do you think these could be baked in a mini muffin pan? If yes, what do you suggest for cooking time and temp?

    Thank you!


    - Debbie on August 11, 2016 Reply
    • Hi Debbie, Yes, I think they could. I would keep the temp the same but significantly cut back the baking time– I’d start checking them at about 12 minutes. I’d love to hear how they turn out this way!

      - Jenn on August 12, 2016 Reply
  • 5 stars

    Hi, my family prefers cakey brownies. Should I adjust something in the recipe to make them cakey? Also I have only 14/10 inch dark pan and a 12.5 / 8.5 inch glass pan. Can I make it work out with those somehow? Can I make them maybe in muffin tin? What should I adjust? Sorry for the many questions, I’m new at baking. Thank you Jenn.

    - Tanya on July 15, 2016 Reply
    • Hi Tanya, I haven’t tried them this way, but you could experiment with making them cakier by adding an extra 1/4 to 1/2 cup flour. Also, the 12.5 x 8.5 pan should work fine. You just may need to leave them in for a minute or so longer. Hope you enjoy!

      - Jenn on July 15, 2016 Reply
      • 5 stars

        Thank you so much for your help!

        - Tanya on July 17, 2016 Reply
  • 5 stars

    This is my new brownie recipe from now on. I was afraid they were overdone, because of the crispy edges (which I am now eating), but they are perfect. They did get done in just under 40 minutes in a dark pan. A winner! Thanks, Jen!

    - Vicki Frederick on July 8, 2016 Reply
  • I want to reiterate a previous question/comment here: it is imperative (!) if you are using a glass 13 x 9 pan to lower the temperature to 325. I forgot and only after my brownies puffed up in the oven, did I realize my mistake. It was too late though, after 20 minutes in the oven, they were bone dry and chalky. I’m not an experienced baker so I didn’t know this issue with glass pans. Now I do!

    - Kristen on May 30, 2016 Reply
  • 5 stars

    This recipe is fantastic! I have never made a better batch of brownies. I do have one question though; how long do these typically last? I am planning to save some for a friend, and the next time I will be seeing her is 3 days later. Will the Brownies last till then?

    - Jade on May 12, 2016 Reply
    • Hi Jade, if stored in an airtight container, the brownies should stay fresh for 3 days. Hope your friend enjoys them!

      - Jenn on May 13, 2016 Reply
  • 5 stars

    These were the best brownies and so simple to make. I made half a recipe and they were delicious. Hands down the best brownies I have ever eaten.

    - JL on May 2, 2016 Reply
  • 5 stars

    I needed to take brownies to a golf tournament and I didn’t want to use a boxed mix. I stumbled upon this recipe, and I will never make boxed brownies again! I did add one teaspoon of espresso powder and 10 ounces of semi-sweet chocolate chips and, WOW! Best. Brownies. Ever. Thanks for sharing this easy AND delicious recipe!

    - Donna on April 30, 2016 Reply
  • I’m excited to try this recipe, but had a question. I like chocolate chips in my brownies, would this change the bake time significantly or perhaps the texture of the brownie? Also, would you suggest semisweet or milk chocolate chips if I were to add them? Thanks for the recipe! 🙂

    - Hannah on April 26, 2016 Reply
    • Hi Hannah, you can definitely add chocolate chips to these. Personally, I like semi-sweet chips in brownies but that’s more of a personal preference. The cooking time should be about the same if not just a tiny bit longer. Enjoy!

      - Jenn on April 27, 2016 Reply
      • 5 stars

        Thank you very much! The brownies were absolutely delicious!!

        - Hannah on May 6, 2016 Reply
  • Hi Jenn, I don’t have a dark 9×13 pan. All I have is a glass Pyrex in that size and a 10-1/4×8 disposable aluminum pan…which would you recommend I use and would it affect baking time? Thanks!

    - Renee on April 26, 2016 Reply
    • Hi Renee, You can use your 13 x 9 Pyrex. Just lower the oven temperature to 325 degrees. Enjoy!

      - Jenn on April 26, 2016 Reply
  • 5 stars

    Best brownies ever!!
    Greetings from Ecuador.

    - GABRIELA FREIRE on April 23, 2016 Reply
  • 5 stars

    Wow! So fudgy and chewy! Not normally a big brownie fan but I couldn’t stop eating these right out of the oven! I took them out at 40 min. (toothpick came out slightly sticky in the center). Thanks for the fab recipe!

    - Rose on March 5, 2016 Reply
  • 5 stars

    This is my favorite brownie recipe of all time. However, I must say that my favorite part are the crispy edges that you cut off. Please send all crispy edges to me!!

    Thanks for the amazing recipe!

    - Renee on February 29, 2016 Reply
    • LOL – you’ll have to fight over those with my husband, Renee! 🙂

      - Jenn on February 29, 2016 Reply
    • LOL – you’ll have to fight over those with my husband, Renee!

      - Jenn on February 29, 2016 Reply
  • 5 stars


    - Julie on January 18, 2016 Reply
  • Jenn: Just making these Supernatural Brownie for the first time. Every recipe of your’s has been sooo good in have high hopes for the brownies too. Just wondering how well they freeze, do you know?

    - Pennie on January 10, 2016 Reply
    • Thanks, Pennie. So glad you’re enjoying the recipes. They freeze beautifully 🙂

      - Jenn on January 10, 2016 Reply
  • Hello! I am planning to make these brownies for my sister’s birthday and I need to make a test batch first. Do I need to add more sugar if I am using unsweetened chocolate bars instead of bittersweet ones? Thank you in advance 🙂

    - Sam on December 10, 2015 Reply
    • Hi Sam, theoretically I guess you could use unsweetened chocolate and add sugar, but I’m not certain how much. For the best results, I really would recommend using the bittersweet chocolate.

      - Jenn on December 11, 2015 Reply
  • 5 stars

    Hi Jenn – Your recipes are making me into the baking queen of my neighborhood. Folks ask what I’m going to make next (… will probably try your chocolate frosted cupcakes). Since I follow your recipes exactly, I want to check with you before I make a change. Do you have tips for adding walnuts, chocolate chips or Heath bar chips to the recipe? I’m interested in when to stir them in and how much to use? Also do I make other adjustments? And finally, I prefer a chewy brownie, which I achieve by freezing them before I serve them. Do you have tips for baking a chewy (rather than a cakey) brownie? Thank you!

    - Karen on November 10, 2015 Reply
    • Hi Karen, I’d probably add 1 cup each chocolate chips and nuts (or heath bar chips and nuts). Cook time might be a tad bit longer. These brownies are more on the fudgy side, with a cakey exterior. They get cakier the longer you bake them, so just be sure not to overcook. Hope the neighborhood enjoys 🙂

      - Jenn on November 11, 2015 Reply
      • 5 stars

        Thanks for your speedy reply, Jenn. And thank you for your terrific recipes. Yes, I just shared my most recent batch of brownies with neighbors and they were a hit. My oven runs very hot so I actually bake them for about 35 minutes or so (rather than 45) and they are just right. I’m on to your next recipe. Signed, A Devoted Fan!!!

        - Karen on November 12, 2015 Reply
  • 5 stars

    Hi Jenn, this is my favorite brownie recipe! I love the crust so much that I cutted them all off for myself as soon as it was cooled! The top was flaky, which I love. I will definitely have to make it again.

    Can I reduce the sugar by half if I am using semi-sweet chocolate? I found it a bit too sweet for me, although everyone else loved it.

    - Serena on November 5, 2015 Reply
    • Hi Serena, I would cut it back just a tad (maybe by a 1/2 cup at the most) — otherwise the texture will be off.

      - Jenn on November 8, 2015 Reply
  • 5 stars

    These brownies are absolutely delicious. I will be making these often! My family loved them. Thanks for such a great recipe.

    - Debbie Burrowes on November 4, 2015 Reply
  • What is the best way to chop chocolate for baking? Thank you

    - Jo Ann Thomas on October 31, 2015 Reply
    • Hi Jo Ann, I just chop it with a chef’s knife on a cutting board.

      - Jenn on November 2, 2015 Reply
  • 5 stars

    These are so good! They stayed moist for days. I used half semisweet and half dark chocolate… I think I will use all dark chocolate next time.

    - Kelli on October 29, 2015 Reply
  • Hi! I noticed in the pictures that you used a metal pan. Will it make a difference if I use a glass Pyrex 13x9inch pan? Thank you!

    - Lindsay on October 7, 2015 Reply
    • Hi Lindsay, I would lower the temperature 25°F.

      - Jenn on October 9, 2015 Reply
  • 5 stars

    I will never buy boxed brownie mix ever again after making these brownies. I have a low success rate with boxed brownies – they always falls apart when I cut them up, even if I wait until they are perfectly cooled. Naturally, I was hesitant making brownies from scratch, but I followed this recipe as closely as I could. I only had one 4 oz bar of Ghirardelli bittersweet chocolate, but had 4 oz of Ghirardelli semi sweet chocolate chips, so used both. I adjusted the amount of flour, increased oven temp and decreased baking time per the King Arthur’s web site that Jen has mentioned for high altitude baking (I’m at 5280ft). This recipe has restored my confidence in baking brownies.

    - Janice R. on August 30, 2015 Reply
  • 5 stars

    I totally loved these brownies. They are super easy to make even at our high altitude. I loved the parchment paper tip which made clean up a snap. I did substitute coconut sugar for the brown sugar, but it totally worked. I do think I need to bake them a bit longer next time, but they are delicious nevertheless. Thanks for a great recipe.

    - Linda Plett on August 28, 2015 Reply
  • 5 stars

    Hi Jenn, I made these along with your Luscious Lemon Squares this afternoon and they are both amazing!! I want to freeze them for a tennis lunch I am having next week and wondered if there is any special way to do this, or will a tupperware container work? Also, would be okay to cut them and then freeze? Thanks.

    - Mary on August 21, 2015 Reply
    • Hi Mary, Glad you like them 🙂 I would cut them into squares, then wrap them tightly in foil, and then place them in a tupperware container or Ziplock bag.

      - Jenn on August 21, 2015 Reply
  • 5 stars

    I believe these are the best brownies I have ever made! My family loved them, and they were very easy to make. Thanks for the great recipe. I enjoy your site, and have several recipes that I am looking forward to trying.

    - BethP on August 20, 2015 Reply
  • 5 stars

    Hi Jenn,

    Thank you for sharing your wonderful, delicious recipes. These brownies arein a class all their own! Would you happen to have the nutritional information available? I’m following Weight Watchers, and sweets of any kind can be a real challenge. Thanks for your time.

    Vicki P.

    - Vicki P. on July 28, 2015 Reply
    • Hi Vickie, Just updated the recipe with the nutritional info — you’ll find it beneath the recipe 🙂

      - Jenn on July 31, 2015 Reply
  • 5 stars

    I positively love fudgy brownies. Everyone who has tried mine says they are the best. I have even won a blue ribbon at the fair for them. Your Supernatural Brownies are better. I hate you. 🙂 Thank you so much for the best cooking site ever.

    - Kari on July 25, 2015 Reply
  • 5 stars

    This was my first time making brownies as they aren’t that common here so I really had no idea what to expect, but they turned out excellent! I do have 1 question though, mine looked a bit less densely packed on the inside than the ones shown in your pictures, any ideas as to why? Could it be due to excessive air bubbles?

    - Jon on July 5, 2015 Reply
    • Hi Jon, Were they fudgy in the centers or cakey?

      - Jenn on July 6, 2015 Reply
      • Somewhere in between, though definitely more fudgy than cakey.

        - Jon on July 8, 2015 Reply
        • Hmmm, sounds like you may have overcooked them just a bit. Try taking them out 5 minutes earlier next time.

          - Jenn on July 8, 2015 Reply
  • 5 stars

    I made these with my niece and the results were perfect! The recipe is easy to follow. I think if you want a more cakey brownie recipe, then add less brown sugar. Either way, they were delicious and came out looking exactly like the picture.

    - Tahirah on July 1, 2015 Reply
  • 4 stars

    Hi Jenn, I loved the texture of the brownies, but found them really sweet! I used semi-sweet chocolate (couldn’t find bittersweet) so not sure if that made a difference. Next time I’ll cut down on the sugar, but is there anything else I should use to replace it? I want to keep the same chewy texture!

    - Emily on June 15, 2015 Reply
    • Hi Emily, I think it’d be ok to cut it back just a bit — and definitely use bittersweet chocolate.

      - Jenn on June 16, 2015 Reply
  • 5 stars

    I made this recipe. It came out great but my brownie top isn’t as shiny or crisp as yours looks. The only difference I can think of is that I whisked the eggs and sugar of med high speed in my mixer for a while.

    What do you think?

    Thanks and great blog!

    - Mo on June 14, 2015 Reply
    • Hi Mo, Sounds like you just may not have cooked it as long. Were they really fudgy all throughout or did they get cakey on the edges?

      - Jenn on June 14, 2015 Reply
      • 5 stars

        They were fudgy throughout. The top wasn’t as shiny as yours. It did crisp a little.

        - Mo on June 14, 2015 Reply
        • Next time cook a little longer 🙂

          - Jenn on June 14, 2015 Reply
          • 5 stars

            Thanks Jenn! You are pretty!

            - Mo on June 15, 2015
  • 5 stars

    Excellent. I made a test batch for my family yesterday and they loved them. Today I made another batch for my co-workers. I hope they enjoy them as well. I used bittersweet chocolate and was wondering which chocolate did you use in your recipe? I wasn’t sure what the difference in the taste were, maybe you could tell me. Next time I will throw in the nuts! Thank you, Susie

    - Susie on May 31, 2015 Reply
    • Hi Susie, I usually use bittersweet but have made them with both and there really is no difference in taste. Glad you and your family enjoyed them!

      - Jenn on May 31, 2015 Reply
  • 5 stars

    I prefer a cake-like brownie with a hint of fudgey. These met my criteria! I only had 6oz of chocolate in the house. I added a tablespoon of dry coffee to the dry ingredients. This made my brownies taste like dark chocolate brownies, which was a big hit. I didn’t cut the crusts off. Those were the most requested pieces. These brownies were gone in 15 minutes! I served with vanilla ice cream. Definitely a keeper.

    - Kimberly on May 27, 2015 Reply
  • 4 stars

    I made these for dessert after making your amazing burger recipe for dinner tonight. My oven must bake hotter than yours so I took them out at 40 minutes. I probably should’ve taken them out at 35. They’re still delicious but aren’t as moist as I imagine they will be with less baking time.

    - Loretta G. on April 20, 2015 Reply
  • 5 stars

    Okay, this is the best homemade brownie recipe I have ever had in my life! This was a big hit with my two boys. My husband don’t eat a lot of sweets and he said they were REALLY GOOD! Jen…you rock girlfriend!!

    - Tiffany Arceo on April 19, 2015 Reply
  • Hi Jenn!

    Should the ingredients be @ room temperature to begin? (eggs, butter)

    - Erica on April 8, 2015 Reply
    • Hi Erica, Typically, all ingredients should be room temp when baking but with this recipe it doesn’t matter. Enjoy 🙂

      - Jenn on April 9, 2015 Reply
  • 5 stars

    The best thing about this recipe is that it makes a lot of brownies, because these are always in demand when I make them. I think you can tell a good brownie by the crispy, crinkly top and I was not wrong with these. In my house everyone loves the edges so I did not cut them away. As a raffle prize I bake monthly for a colleague at work. This recipe was his favorite of all the things I made!

    - tania on March 26, 2015 Reply
  • 5 stars

    OMGGGGGG!!! So Good and So Easy!! These are so decadent and chocolatey, I cut these up into little two bite brownies to make the perfect sweet treat for my family!! Although, we may all grab a bit more than one!

    - Casey on March 19, 2015 Reply
  • 5 stars

    These are my favorite brownies ever…but even if I cool my brownies overnight, I cannot get them to cut properly. I bake them in a 13 x 9 x 2 pan and line my pan with parchment paper that has been greased on both sides…but still, my brownies crumble and break apart when I try to cut them. Sometimes, the parchment paper sticks to the bottom of the brownies. Do I need a better knife? Out of 24 brownies, I only get about 12 decent looking ones. Any tips? Thank you!

    - Victoria on March 5, 2015 Reply
    • Hi Victoria, Happy to help troubleshoot. Are the brownies hard to cut because they are too dry or wet? What brand of parchment are you using? Are you making any substitutions?

      - Jenn on March 5, 2015 Reply
      • I have found that cutting brownies with a plastic knife keeps the brownies from falling apart when cut.

        - A. Geist on May 27, 2015 Reply
    • I cannot comment on the recipe as I have yet to make it but I would like to second the “plastic knife” suggestion. I too was having trouble cutting brownies and found that suggestion. I found a plastic picnic knife and tried it. Cleaned it after each swipe. Worked wonders. Also, perhaps you are “sawing” when you cut. Don’t. Try to cut with one swift motion decisively. Also, are you cooking at altitude? That matters.
      Hope these suggestions help.

      - jan on November 16, 2015 Reply
  • 5 stars

    Super Natural brownies indeed! This recipe is by far the easiest and tastiest batch of brownies I’ve ever made. The texture and flavor is so rich and moist. It’s light, but fudgey, and filled with chocolate goodness. Yum and Yum! My daughter dubbed it our new gourmet brownie 🙂
    I just have one question. Is there a variation of this delightful recipe to make it a cream cheese brownie?

    - Aminah on February 4, 2015 Reply
    • So glad you enjoyed, Aminah! I don’t have a tried n’ true cream cheese variation as of right now, but will add it to my list for sure 🙂

      - Jenn on February 6, 2015 Reply
  • Oh dear. I did not have great success with this recipe, and I really expected to. I’m a little puzzled–the only substitution I made was Ghirardelli bittersweet chips instead of a bar (and I weighed out 8 oz of them). Other than that I followed precisely, with careful measurements. I baked for exactly 45 minutes, the top was shiny and the batter seemed fairly firmly set. I didn’t test with a toothpick as I figured it would not come out clean, even when done, on a fudgy center. I cooked in the pan for several hours, and lifted them out and let cool another hour or so before cutting. That’s when my problems became clear–the outside squares were fabulous, but the inner squares were just goo. Delicious, chocolatey goo. I’ve got them in the fridge thinking maybe they’ll set up better. But I wonder if I need more baking time? A little more flour? I am at a fairly high altitude which sometimes affects my baked goods. These didn’t sink at all–they just were not as set as I’d like.

    - Jolie on February 1, 2015 Reply
  • 5 stars

    I’m always looking for THE perfect brownie, this recipe nails it! You have people who prefer the cakey variety and those who prefer them fudgier. This is the perfect combination of both and they have an amazing chocolate flavor and what makes them even better…they are super easy to make!
    I didn’t have any parchment paper left, so I used foil and that worked just as well, I also added a half teaspoon of instant Espresso powder to bring out the chocolate even more. Just delicious!

    - Lana on January 15, 2015 Reply
  • 5 stars

    These are the best brownies I have ever baked. I have made them several times now and they never last long! Thank you for the great recipe!

    - Samantha on December 9, 2014 Reply
  • Hi Jenn. I want to bake these tomorrow but I’m not entirely sure as to what ‘firmly packed brown sugar’ means. Is that like treacle sugar? Thank you 🙂 all your recipes look incredible. I’m so glad I stumbled across your site.


    - Jade Catherine on September 18, 2014 Reply
  • 5 stars

    These were seriously delicious! Mine almost had the consistency of a blondie. Make sure to have a glass of milk handy!

    - Rebecca on July 14, 2014 Reply
  • well, these are better than mine!! i made these today for my kids (who are used to our old family recipe which is similar) and they said, “way better!” i did use the ghiradelli semi-sweet (not bittersweet) chips and the light brown sugar, though…i am curious…in my recipe there is a little baking powder…none in yours…so is it not necessary? i love what the brown sugar adds…can’t wait to make these exactly as recipe reads…although i did bake only 35 minutes for the fudge-like consistency, and i did sprinkle some chips on top like another reader had suggested…i love all these recipes, and your site is so user friendly!

    - kim on May 16, 2014 Reply
  • IF I don’t have bittersweet chocolate or dark brown sugar (only light), can I substitute semi-sweet and light? Also, just curious–If i send you a family brownie recipe, can you make it ultra-yummy like you do with other recipes???

    - kim on May 15, 2014 Reply
    • Hi Kim, Yes you can definitely substitute light brown sugar and semi-sweet chocolate. And, yes, send me your family recipe and I will have a look 🙂

      - Jenn on May 15, 2014 Reply






        MIX WELL






        - kim on May 15, 2014 Reply
        • Thank you for sharing these recipes, Kim! Your brownie recipe isn’t all that different from this one (which I think you will love). The peach recipe from your husband’s grandma looks amazing — almost like a cross between a cobbler and bread pudding. I will definitely try it!

          - Jenn on May 16, 2014 Reply
  • Stumbled upon this on yummly! By far the BEST brownies I’ve whipped up! Thanks!

    - Lu on March 26, 2014 Reply
  • These are my absolute, go-to brownies — I like them fudgy and dense. Stirring in a cup of chocolate chips before baking put them over the top!

    - Suzy on November 8, 2013 Reply
  • These are my absolute, go-to brownies — I like them fudgy and dense. Stirring in a cup of chocolate chips before baking put them over the top!

    - Suzy on November 7, 2013 Reply
  • These are perfect! They take brownies to a whole new level of deliciousness. This was a huge hit with my husband (who is picky with his sweets). They are so easy to make, I don’t think I will ever make brownies out of a box again.

    - Natalie on October 22, 2013 Reply
  • My Pam 13x9x2 inches looks much bigger than the one in your photo? I’ll let you know how it works out

    - Sharyn on September 13, 2013 Reply
    • I agree with Sharyn that the pan pictured does not look like a 13 x 9 x 2 inch pan, more like a 9″ square pan. The recipe batter also doesn’t seem like enough to fill a 13 x 9 inch pan.
      Jenn, your recipe says 13 x 9. Which size pan did you use? I want to try this recipe but don’t want to fail.

      - Ronna on October 18, 2013 Reply
      • Ronna, It is definitely a 13 x 9 x 2 inch pan. It’s just the angle of the camera that makes the pan look square. It’s a wonderful recipe…you will love it!

        - Jenn on October 18, 2013 Reply
  • Amazing, fabulous quick and easy to cook. The best brownies ever! Thank you very much.

    - Loreto Camino on July 7, 2013 Reply
  • thanks jenn.. i will try yours soon. thanks so much.

    - mala on May 13, 2013 Reply
  • hi jenn… when the last time i made brownie i hv complete failure.. not ur recipe.but ingredients and cooking method are similar with yours. my brownie wont set.the top is crunchy but middle is still wet.and it also stick to my’s been in oven for over than 1 hour. can you please tell me what wrong with my brownie.

    - mala on May 11, 2013 Reply
    • Hi Mala, I don’t think you’re doing anything wrong. It just sounds like you have a fudgy brownie recipe. These are quite fudgy in the center as well. Try searching for a “cakey brownie recipe” and you will probably have better results. Hope that helps!

      - Jenn on May 13, 2013 Reply
      • i want a fudge brownie, jenn.. not cakey. maybe next time i will use parchment paper. not just brush the pan with the butter and dusting it with flour.

        one more question… when i use bamboo skewer to test the cake after more than 40 minutes, it still wet and stick on my skewer. is that because brownie contain with a lot of sugar and chocolate that make them like that or it just not ready yet?

        - mala on May 13, 2013 Reply
        • Mala, Maybe you just have a bad recipe? If there is not enough flour, the brownies will be very wet. This is an excellent brownie recipe — try it with the parchment and see how it comes out. (I know you said your recipe is similar but even minor differences will greatly effect the outcome in baking.) And to answer your second question, if you are making a fudgy brownie recipe, you will not get a clean skewer. You can tell they are done when the brownies are set and the top is shiny.

          - Jenn on May 13, 2013 Reply
  • I have made just about every brownie recipe around. These are too much like supermarket “bakery” brownies. The ones they dust with powdered sugar and make into brownie bites.

    - Willette on February 12, 2013 Reply
  • Oh. Yes.

    - Perrie on June 27, 2012 Reply
  • I love ghiradelli chocolate in brownies.

    - Gianna on June 27, 2012 Reply
  • These brownies are AMAZING! So easy to make, and they are just wonderful! I haven’t made “boxed” brownies since I found this recipe, and everytime I make them, I get raves about them. My husband especially likes to warm them in the microwave for about 30 seconds and then top them with a scoop of ice cream…really yummy!

    - Michelle on June 23, 2012 Reply
  • I think I may have eaten the whole pan of these by myself LOL. They were AMAZING.

    - Rose on May 20, 2012 Reply
  • I made these twice…in one weekend, and I’m NOT ASHAMED TO ADMIT IT. They were fabulous!

    - Michelle on May 18, 2012 Reply
  • These were absolutely delicious. My friend turned me on to this website and I’m so glad!! These brownies were moist with the right amount of chocolate 🙂

    - Emily Pedersen on May 17, 2012 Reply
  • These are so rich, moist and chocolaty

    - Susan Smith on May 16, 2012 Reply
  • Definitely not your ordinary brownie! Very chocolatey, and the perfect amount of fudginess!

    - Shelley Thomas on May 15, 2012 Reply
  • “Supernatural Brownies”… sounds like a great accompaniment to my next X-Files drinking game marathon. And an ingredient in a great recipe for a hangover. 🙂

    - Brecken on March 8, 2012 Reply
  • Ok, you are right – these are the perfect brownie. I try every brownie recipe because that is one of my very favorite foods & this is perfect – fudgy, cakey, chocolatety, & easy to make on top of that! I made one batch exactly as the recipe shows & another batch where I just added pecans (for my husband) – both were the best ever!!! Thanks for another great recipe!

    - Esther on March 6, 2012 Reply
  • These look so amazing! Thank you!

    - Kristen on March 4, 2012 Reply
  • can’t wait to try these

    - Paula Laberge on March 1, 2012 Reply
  • Oh my. Clearly a threat to my current recipe. Will make another batch – or two – to judge for sure.

    - Ilene Smith on March 1, 2012 Reply
  • This is my go-to brownie recipe now – I’ve been making them for about 3 years now. My husband loves to lick the bowl.

    - Amy on March 1, 2012 Reply
  • you had me at supernatural!

    - Dottie on March 1, 2012 Reply
  • great recipe!

    - Rosalinda on March 1, 2012 Reply
  • I love this recipe. I made them the other night,I don’t have any left. I will make them again,real soon.I love all your recipes.

    Your Fan,


    - Suzie on March 1, 2012 Reply
  • Heck of a job there, it absoluelty helps me out.

    - Jessie on September 26, 2011 Reply
  • These are incredible…so much better than the box! I’ve never used parchment paper like this before – the photo is very helpful. Thanks!

    - Doug on November 4, 2009 Reply
  • Christy – Because they are out of this world! Hope you’ll try them…

    - Jenn on November 4, 2009 Reply
  • Who really cuts brownies in 2 inch squares?

    - Patsy Finster on November 4, 2009 Reply
  • Why are they “Supernatural”?

    - Christy on November 3, 2009 Reply
  • This is definitely my new go-to brownie recipe – made them for a party last night and everyone LOVED them…can’t wait to try more of your recipes 🙂

    - Adrienne on October 31, 2009 Reply
  • These are wonderful, I would however cut the baking time, I baked for 35 mins. and mine weren’t quite as fudgy on the inside as I like.

    - Susan on October 31, 2009 Reply
  • These are my favorite brownies – I found them earlier this year on The Brownie Project, and just love them. Every friend I’ve given them to has loved them! Definitely the best brownie recipe I’ve ever seen.

    - Type A Mommy on October 29, 2009 Reply
  • My friend brought these over the other night fresh out of the oven…outstanding!

    - Julie on October 1, 2009 Reply
  • These are right up Big Al’s alley can’t wait to try them!!

    - Kathy on September 13, 2009 Reply
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