Supernatural Brownies (The Best Brownie Recipe)

Tested & Perfected Recipes

Fudgy in the center and cakey-crisp on the surface, these supernatural brownies from pastry chef Nick Malgieri are truly out of this world.

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 — fudgy in the center and cakey-crisp on the surface — appeal to all. The recipe comes from Nick Malgieri’s Chocolate: From Simple Cookies to Extravagant Showstoppers (1998) cookbook, an excellent resource for all things chocolate.

What You’ll Need To Make Supernatural Brownies

brownie recipe ingredients

This brownie recipe calls for very few ingredients, so it’s important to use good quality chocolate; the flavor really shines through. I like Ghirardelli, which is easy to find at most large supermarkets.

How To Make Supernatural Brownies

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.

brownie batterLine 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!

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Supernatural Brownies

Fudgy in the center and cakey-crisp on the surface, these supernatural brownies from pastry chef Nick Malgieri are truly out of this world.

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

Ingredients

  • 2 sticks (1/2 pound) unsalted butter
  • 8 ounces bittersweet or semisweet chocolate, roughly chopped (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

Instructions

  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, 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 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, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Hi Jenn!
    I made these today and they were delicious! The only thing I didn’t do was use parchment paper because I was out, so I just heavily greased the pan- which worked just fine because they did not stick. My family really liked these with some homemade ice cream I made. I would definitely recommend these and be making them again!

    • — Nicolette on September 19, 2019
    • Reply
  • I made these thinking that I probably wouldn’t really care for them but I was SO WRONG! They were AWESOME!!! My family went crazy over them. This will be my go to recipe for brownies from now on but I will add walnuts from now on because we prefer them in brownies. Outstanding recipe. Thanks Jenn!

    • — Janet on September 18, 2019
    • Reply
  • Best. Brownies. Ever.

    • — Christina Midvale on September 6, 2019
    • Reply
  • Good, but not my favorite…I have so many brownie recipes, but my go to everyday one is similar and I think better:
    4 ou unsweetened chocolate and 1 stick unsalted butter
    …melt over low heat in large saucepan. remove from heat and stir in
    2 cps granulated sugar
    4 eggs, add one at a time, stirring well after each addition
    1 tsp vanilla, stir in
    1 cp flour and 1/4 tsp salt, stir in
    1 bag of chocolate chips and 3/4 cp coarsely chp walnuts, stir in
    325 for 30 minutes…come out perfectly every time
    1 pot, 1 wooden spoon, fast and delicious…we love to eat them straight from the freezer

    • — Carol Winkelman on September 4, 2019
    • Reply
  • Can I use pastry flour in place of AP flour?

    • — judy on August 29, 2019
    • Reply
    • I don’t recommend it, Judy. Sorry!

      • — Jenn on August 30, 2019
      • Reply
  • Hi jenn, Love your recipes and your cookbook thank you. I was wondering if I could make these brownies in a mini brownie silicone pan? Do you think the timing should be the same? Thanks so much

    • — Kirre on August 11, 2019
    • Reply
    • Hi Kirre, I do think these would work in a silicone pan, but timing depends on the size of the pan. What are the dimensions?

      • — Jenn on August 12, 2019
      • Reply
      • 9 x13 inches thanks Jenn

        • — kirre on August 15, 2019
        • Reply
        • Ahhh, now I understand what you’re referring to. I’ve never used one of these before but I suspect they should take about 12 to 15 minutes to bake. That’s a guesstimate though, so I’d start checking them at about 10. Hope that helps!

          • — Jenn on August 16, 2019
          • Reply
  • I have made these brownies several times using your recipe and they always come out superb. They are absolutely the best brownies of all time. I recently made them at my wife’s request so she could take them to her office for her birthday. She had to ration them so everybody got one!
    I appreciate your pro tips and of course have your cookbook. Please keep the recipes coming.

    • — Michael Smith on August 4, 2019
    • Reply
    • 😊

      • — Jenn on August 4, 2019
      • Reply
  • Hey Jen!

    I loved these brownies the first go around but I wondered if you knew any adjustments that would
    Make them slightly less fudgey in the middle? Any suggestions are appreciated! Love your site

    • — Francis on August 2, 2019
    • Reply
    • Hi Francis, I’d increase the flour by 1/4 – 1/3 cup.

      • — Jenn on August 3, 2019
      • Reply
      • Thank you! Will try it

        • — Francis on August 4, 2019
        • Reply
      • Made with 1/4 flour and they came out perfect!! Thanks so muchhhh

        • — Francis on August 5, 2019
        • Reply
  • can you use milk chocolate?

    • — steve Standefer on July 28, 2019
    • Reply
    • I wouldn’t recommend it for these, Steve — sorry!

      • — Jenn on July 29, 2019
      • Reply
  • Would definitely make again. Very rich and flavorful brownie. Brownie is very fudgey in the middle as described so if that is not your preference just heads up. I loved them very much!

    • — Francis on July 28, 2019
    • Reply
  • I am a very good cook! Not a recipe reader. After measuring all the ingredients I proceeded to assemble. I realized after the fact, I used regular brown sugar not dark, which I put in the chocolate butter mixture, did put the white sugar in the egg mixture! Well, in spite of ASSEMBLING incorrectly and using the wrong sugar they came out fabulously delicious. I WILL NEVER USE ANY OTHER RECIPE. THANK YOU.

    • — Chris on July 26, 2019
    • Reply
  • I made these this weekend for my friends birthday, and they turned out incredible!!!! I followed the recipe exact. The only thing I did different was I chose to use Lindtt chocolate instead. The brownies had the perfect slight crunch on the outside and gooey inside. These are going to be my new go to desserts!

    • — Haley on July 22, 2019
    • Reply
  • Hi Jenn! I am really looking forward to making these brownies for a party tomorrow. As I only have white castor sugar and salted butter, I want to know how much I have to adjust all the ingredients by? I’m worried that it might now work as well. Thank you so much!

    • — Aaliyah on July 16, 2019
    • Reply
    • Hi Aaliyah, I hope I’m not too late answering your question! I would omit the salt but keep the sugar the same (so you’d need 2 cups caster sugar).

      • — Jenn on July 17, 2019
      • Reply
  • Jenn, how do you think dark brown sugar would work in this recipe? Sometimes I use dark brown sugar in cookie recipes and think it tastes better. I’m making these for my grandson who loves brownies. Thank you so much!

    • — CAROLYN ANN BARNES on July 10, 2019
    • Reply
    • It will work perfectly fine, Carolyn – I’ve used it many times in this recipe.

      • — Jenn on July 10, 2019
      • Reply
      • Dear Jenn, I want to ask, how can I adjust the other ingredients if I use 52% or 55% dark chocolate? and if I don’t use dark brown sugar, will it taste so different?
        Thank you

        • — Jeng on July 23, 2019
        • Reply
        • Hi Jeng, you shouldn’t need to make any adjustments with 52 or 55% chocolate. You mentioned not using dark brown sugar — would you be using light brown sugar instead?

          • — Jenn on July 24, 2019
          • Reply
          • Thank you for replying Jenn. How about using 62% or 75% dark chocolate? should i add sugar? No, i mean if i use granulated sugar, not light brown sugar.

            • — Jeng on July 24, 2019
          • Hi Jeng, any of those percentages should work; they will just be a little more or less sweet depending on which one you go with. And yes, you can use granulated sugar here if necessary.

            • — Jenn on July 25, 2019
  • Have made these twice now.. the last time I made them my toddler turned the oven right down and I had to guess how long to cook them once the oven was back up… they still worked out well 😂 love the recipe

    • — Gemma wood on July 7, 2019
    • Reply
  • For the brownies do I bake at the same temp if lining a glass pan with the parchment paper?

    • — Margie on July 3, 2019
    • Reply
    • Hi Margie, I’d reduce the oven temp by 25°F.

      • — Jenn on July 3, 2019
      • Reply
  • These brownies are aahh-mazing! I’m not a big brownie lover, but I made them for my husband, who is. I could not stay away from them. They’re slightly crunchy/crusty on the top and fudgy in the middle. Just wonderful!

    • — Megan on June 23, 2019
    • Reply
  • I have a recipe for cooked chocolate frosting for on top of the brownies. Would that be to much rich chocolate on these brownies?

    • — Pat Pegg on June 21, 2019
    • Reply
    • Hi Pat, These brownies are rich and fudgy alone but I don’t think adding a frosting would hurt. 🙂

      • — Jenn on June 22, 2019
      • Reply
  • These were just “okay”. I followed the recipe exactly and lined my pan with parchment. I did add chopped walnuts because we like them in brownies. I took them out at 42 minutes and felt they were still overdone. A little disappointed in the final result.

    • — Pam S. on June 21, 2019
    • Reply
  • Hi,

    Thanks for the recipe. Not sure what I did wrong but they came out cakey and not fudgy. I reduced the white sugar a bit and used a ceramic casserole dish. Could those things have been the issue? I also wonder if stirring too much was a problem once I added the chocolate to the flour.

    Thanks.
    CC

    • — CC on June 17, 2019
    • Reply
    • Hi CC, Did they seem overdone? Were they burnt around the edges?

      • — Jenn on June 17, 2019
      • Reply
      • Yes, dry/over done – the kiss of death for a brownie – but not burned. I baked them for less than 40 minutes as my oven runs hot.

        • — CC on June 18, 2019
        • Reply
        • Hi CC, Dryness can be caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.

          • — Jenn on June 18, 2019
          • Reply
          • Thank you so much for the article/video on measuring flour! Hugely helpful!!! I will try the recipe again.

            • — CC on July 7, 2019
  • This is the same recipe my mother made in the 1940s. She baked them at 300 degrees for about an hour. I’ve been making it ever since I was old enough to bake. And yes it is the best!

    • — Penny Hall on June 13, 2019
    • Reply
    • 🙂

      • — Jenn on June 13, 2019
      • Reply
  • HI Jenn — Looking forward to making these! Can I use light brown sugar? Thanks! Eve

    • — Eve on May 19, 2019
    • Reply
    • Yep that’s fine, Eve. 🙂

      • — Jenn on May 19, 2019
      • Reply
  • Hi Jenn,
    I need to serve these brownies on Wednesday,so can I bake them on Sunday,Do you think they will taste good?
    Thank you in advance.
    Warm regards,
    DV

    • — DV on May 18, 2019
    • Reply
    • Hi DV, if stored in an airtight container, the brownies should stay fresh for 3 – 4 days but wouldn’t push it longer than that. Hope you enjoy!

      • — Jenn on May 20, 2019
      • Reply
      • Dear Jenn,
        Thank you for your reply,these brownies were enjoyed by everyone.
        Even the crumbs weren’t spared😉.
        I was wondering if we could reduce the sugar and use half butter and oil? Do you think it will alter the texture?
        Once again a big thank you and for the next get together I’m aiming for the lemon bars😃😃.
        Warm regards,
        DV.

        • — DV on May 27, 2019
        • Reply
        • Hi DV, Glad you enjoyed these! 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 regarding using half butter and half oil, if anything, I’d replace the butter with margarine instead of oil, but would suggest sticking with butter for the best results. Hope that helps!

          • — Jenn on May 28, 2019
          • Reply
          • Too much sugar for me ! Any chance you could replace with medjool dates ??

            • — Elizabeth Adams on June 13, 2019
          • Hi Elizabeth, Good question – I’ve never tried replacing sugar with dates in a traditional recipe like brownies, so I’m really not sure – sorry! I’d love to hear how they turn out if you make them with dates. 🙂

            • — Jenn on June 14, 2019
  • These were not bad at all but I learned something about myself. I think I prefer a cakier (Is that a word?) brownie. Would adding a 1/2 cup more of flour throw off the whole recipe?

    • — A.Lo on May 17, 2019
    • Reply
    • Hi, you could try adding a few more tablespoons of flour to help give them a cakier texture. I’d suggest starting with 2 – 3 Tbsp. and see if you prefer the texture that way.

      • — Jenn on May 18, 2019
      • Reply
  • I was so wrong about these brownies!! Once I let them cool they were great😍. I would love to make like Nutella brownies or brownie cupcakes!! Any advice??

    • — Brenda on April 23, 2019
    • Reply
    • Hi Brenda, So glad you enjoyed these! I don’t have a recipe for brownie cupcakes or Nutella brownies, but these Nutella brownies look good and get positive reviews. (Please keep in mind that I haven’t tried these myself.) Hope that helps!

      • — Jenn on April 26, 2019
      • Reply
  • I made these to bring to a pot luck at church and everyone loved them. I made them exactly per the recipe and they were perfect. Came home with an empty dish!

    • — Susan Marra on April 11, 2019
    • Reply
  • I have made these twice to take to tennis matches. Raves from all the ladies because they are absolutely delicious!

    • — Margaret on April 11, 2019
    • Reply
  • This recipe was sooo good!! But what would enhance it to give it the best chocolate taste? More semi sweet chocolate, adding coco powder or adding espresso powder?

    • — Keke on April 11, 2019
    • Reply
  • Loved them, the perfect amount of sweetness. I did 4oz semi sweet, 4 oz bitter sweet (Ghirardelli). I offered one to my contractor and he loved it. The next day, I knew I had one left (sweets do not last long in my house, between me and my husband).. was going to eat it for dessert after I returned home from lunch out… and he beat me to it! Can you believe he helped himself to the last one? We had a good laugh and I forgave him.

    • — Renee on March 30, 2019
    • Reply
    • 😂

      • — Jenn on March 31, 2019
      • Reply
  • Hi,can I use semi sweet chocolate chunks instead of the bars? BTW, I have tried some of your recipes and they are always a hit.

    • — Aarti Chokkalingam on March 20, 2019
    • Reply
    • Hi Aarti, Chocolate chips have a stabilizer in them to help retain their shape when heated — that makes them not ideal for a recipe like this. I’m not sure if the chocolate chunks you’re referring to have the same thing. If they do (and not sure you’d be able to tell based on the list of ingredients), I’d recommend sticking with the bars. And so glad you enjoy the recipes! 🙂

      • — Jenn on March 21, 2019
      • Reply
  • Can I use Unsweetened chocolate?

    • — Paula Keeler on March 18, 2019
    • Reply
    • Hi Paula, I guess you could use unsweetened chocolate here, but you’ll need to add some sugar (and I’m not certain how much). For the best results, I would recommend sticking with the bittersweet or semisweet chocolate.

      • — Jenn on March 19, 2019
      • Reply
  • Made these today for St Patrick’s Day tomorrow. I had only half the amount of chocolate but they are still wonderful! I know because I dutifully cut off the edges per instructions and ate them!! Very easy to make and a real keeper!!

    • — Mary Spear on March 16, 2019
    • Reply
  • Jen, I note you made a change in the recipe where you say to microwave the butter. I tried that today and the butter exploded all over the microwave and my stove! I went back to the previous method—boiling water in a saucepan, turning off the heat and melting the butter and chocolate in a metal bowl placed over the saucepan—similar to a double boiler. But five stars for the brownies.

    • — Susan on February 26, 2019
    • Reply
    • So sorry you had a problem with melting butter; sounds like a mess — You definitely have to watch it very closely if you are microwaving it! Glad you enjoyed the brownies despite the mess. 🙂

      • — Jenn on February 27, 2019
      • Reply
  • Delicious!

    • — Donna on February 24, 2019
    • Reply
  • Holy Moly!! These are so delicious. I couldn’t keep them in the house or I’ll eat them all. They are soft and chewy and just the way I like them!! Thank you for the perfect brownie recipe!! They are sooooo good, even 4-5 days later. I used a dark Belgium chocolate and they came out amazing.

    • — Liz on February 13, 2019
    • Reply
  • Hi, Jenn, Thanks for all of your wonderful recipes! I’ve found several that have become family favorites! I want to try these brownies, but I have to watch out for ingredients that may contain nuts or have soy, which unfortunately eliminates most chocolates, including Ghirardelli. Could I use chocolate chips, specifically “Enjoy Life” brand? I can only get semi-sweet mini chips and dark chocolate regular chips (69% cacao). I’d combine the two in an attempt to get around 60% cacao. Would that work? I think chocolate chips are coated with something so they may not melt as well as the bars. If they won’t work, do you have any other ideas? Thank you!

    • — Donna on January 18, 2019
    • Reply
    • Hi Donna, You’re right that chocolate chips do have a stabilizer in them to help retain their shape when heated, but if you can’t find any chocolate bars that work with your allergies/restrictions, you might be able to get away with morsels for this recipe; I just can’t say for sure because I haven’t tried it. Please let me know how it turns out if you do!

      • — Jenn on January 20, 2019
      • Reply
  • These are definitely the best brownies I have ever made! The only change I made was to add a cup of chocolate chips to the batter because my husband likes chocolate chips in his brownies. You definitely have to let them cool before cutting or they are just too gooey to cut.

    • — Erikka on December 20, 2018
    • Reply
  • 5 star brownies. I make these exactly as written except I used slightly less sugar . This is my go to brownie recipe.

    • — judy solman on December 20, 2018
    • Reply
  • Wondering if I could substitute powdered cocoa for the chocolate bar? (It’s just what I have on hand right now.)

    • — Christy on November 20, 2018
    • Reply
    • Hi Christy, I’d stick with the chocolate bar for this – sorry!

      • — Jenn on November 20, 2018
      • Reply
  • Jenn-I generally love all your recipes. Last week I made the double chocolate chip cookies to rave reviews. I made these brownies yesterday and unfortunately don’t love them. For me, the predominant flavor in these is butter, not chocolate. I was wondering if adding 1/4 cup of unsweetened cocoa powder would enhance the chocolate taste. Have you ever tried this?

    • — Suzie on November 17, 2018
    • Reply
    • Hi Suzie, Did you use bittersweet or semisweet chocolate? I think you could definitely add 1/4 cup of cocoa powder to these. You could also add a teaspoon of espresso powder to enhance the chocolate flavor.

      • — Jenn on November 17, 2018
      • Reply
      • I used Hershey’s dark chocolate bars. I guess I should’ve gone with your recommended chocolate. In the meantime, my husband is perfectly happy eating the brownies the way I made them! Thanks for your quick response.

        • — Suzie DeAngelis on November 17, 2018
        • Reply
      • If I want to add coco powder, should I reduce flour amount as well?
        Thank you Jen

        • — Erlina on November 20, 2018
        • Reply
        • Hi Erlina, You could add up to 1/4 cup of cocoa powder without adjusting the amount of four. Hope you enjoy!

          • — Jenn on November 20, 2018
          • Reply
  • Oh my goodness! Absolutely awesome! Make these immediately!

    • — S Harvey on November 10, 2018
    • Reply
  • Hi Jen,

    Your recipe is a star (as always). Especially the sides part for the cook (or mommy). I think it tastes so much better than the main part. Quick question : can I use milk baking chocolate (38%)? Thanks

    • — Erlina on November 6, 2018
    • Reply
    • Aren’t the edges the best part?! 🙂 For best results, I’d stick with the bittersweet or semi-sweet chocolate. Sorry!

      • — Jenn on November 6, 2018
      • Reply
  • Hi Jenn, I am looking forward to trying these out! I was wondering if you had a suggestion for a frosting to use with these if I was looking for a frosted brownie?
    Thanks!
    Jeanette

    • — Jeanette on October 12, 2018
    • Reply
    • Hi Jeanette, I honestly don’t think you’ll need frosting for these, but the decadent chocolate ganache from this recipe would work nicely. I’d love to hear how they turn out if you frost them!

      • — Jenn on October 12, 2018
      • Reply
  • Easy to make and delicious. Lots of compliments each time I’ve made them. I’ve used almond extract instead of vanilla and that’s delicious too.

    • — Denyse on October 4, 2018
    • Reply
  • I am not a huge fan of brownies (is that even possible?!), but this recipe is just so good I even came back for seconds. I love how quick and easy it is to put together. Serve it with vanilla ice cream and fresh strawberries, and voilà! Thanks for sharing this recipe, we will be making it again!

    • — Priscilla on October 4, 2018
    • Reply
  • I have made these brownies several times and they come out perfect each and every time. Not too cakey or too fudgy. These never last in my house longer than a day when I make them and always first thing gone when I take them somewhere. Look no further for a great brownie recipe!

    • — Nancy on October 4, 2018
    • Reply
  • Have made these numerous times to rave reviews! They’re so moist and chewy! Will never use another brownie recipe again, especially since you don’t even need to bring out a mixer!

    • — Kim on September 19, 2018
    • Reply
  • What temperature should I set for this brownie cooking?

    • — sabeen on September 5, 2018
    • Reply
    • Hi Sabeen, the brownies get baked at 350°F/175°C. Hope you enjoy!

      • — Jenn on September 6, 2018
      • Reply
  • I made this recipe exactly as written for a potluck yesterday with Ghirardelli bittersweet chocolate. The brownies were very well-received with people commenting at how rich and fudgy they were. These would be well-balanced with some vanilla ice cream. I liked that these didn’t require any crazy effort. The only things i had to buy were chocolate ($2.50) and butter ($3.00) so it is a relatively economical recipe as well.

    • — Sidra on August 27, 2018
    • Reply
  • HI CAN i use chocolate chips?

    • — MAITE on August 25, 2018
    • Reply
    • Hi Maite, Are you referring to wanting to add chocolate chips to the brownies? If so, that should work. If you’re referring to substituting them for the chocolate bars, in general, chocolate chips and chocolate bars are not interchangeable in recipes because chocolate chips are made with stabilizers so that they hold their shape when hot and harden when cooled which is good for chocolate chip cookies, but not necessary for other baked goods. 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 August 26, 2018
      • Reply
  • My family loves nuts, any problem adding chopped nuts?

    • — Jeanne on August 25, 2018
    • Reply
    • Nope – go for it! 🙂

      • — Jenn on August 25, 2018
      • Reply
  • will they stay moist if the are made the night before you need them?

    • — Dee on August 17, 2018
    • Reply
    • Definitely, Dee – they keep well.

      • — Jenn on August 20, 2018
      • Reply
  • can i use Enjoy Life brand non dairy chocolate chips instead of a chocolate bar in this recipe ?

    • — JC on August 7, 2018
    • Reply
    • Hi JC, I wish I could say for sure, but I’m not familiar with those and don’t know whether they will melt as nicely as the chocolate bar. If you do try it, I’d love to hear how they turn out!

      • — Jenn on August 7, 2018
      • Reply
      • The brownies using Enjoy Life Brand ( non dairy chocolate chips- from Whole Foods) were WONDERFUL ! I have renamed them ” fudgy freezer bites” and keep them in the freezer in a freezer bag for nightly snack/ treats !!

        • — JC on October 4, 2018
        • Reply
    • It was ready in 40 min. So yummy! Thank you for the recipe!

      • — Natalia on June 18, 2019
      • Reply
  • These are the best brownies I’ve ever made. It barely lasted a day in our house. I can’t wait to make it again and again!

    • — Kristina S. on July 22, 2018
    • Reply
  • 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
  • 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
  • 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
  • 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
  • Using an AirBake Nonstick Cake Pan avoids the burnt edges. The edges are hard, but not burnt.

    • — Drew Faber on May 10, 2018
    • Reply
  • 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
  • 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
  • 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
  • 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 indigo.ca. Thank you for all your wonderful recipes and the explanations and photos. All your hard work is appreciated! 🙂

    • — Chrishy on March 19, 2018
    • Reply
  • 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
  • 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
  • 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
  • Thanks for another great recipe! These are awesome. Family loved them.

    • — Hiba on February 7, 2018
    • Reply
  • 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
  • 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
  • I made 1/4 the recipe & baked it in a mini loaf pan. Outstanding!

    • — Betty Twiss on February 3, 2018
    • Reply
  • 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
  • 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
  • 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
  • What an absolutely appropriate name for these brownies! They were DELICIOUS!!!

    • — Jami Eggert on January 17, 2018
    • Reply
  • 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
  • WOW! First time making homemade brownies and these are amazing!!!

  • 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?

    • 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
  • 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
  • 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
  • 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
  • Great brownie. Making again for a Christmas work party.

    • — Jennifer Williams on December 6, 2017
    • Reply
  • 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
  • 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
  • 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
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  • Make these. You won’t regret it. They’re perfect!

    • — Amangelin Jalbuena on November 23, 2017
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
    • I do 4 oz semi and 4 oz bittersweet. This works really well for me.

  • 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.

  • 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!

  • 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. 🙂

    • 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.

  • 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

    • 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.)

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

  • Question .. I never see you indicating optional temperature for convection baking and wonder if you prefer just regular oven temperatures even in convection ovens.

    • 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.

  • 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?

    • 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.

  • 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:)

  • 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!

  • 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.

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

  • 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!

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

  • 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!

    • 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!

      • 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!

  • Best. Brownie. EVER <3

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

    • Maria – You need to send me your recipe for tiramisu brownies! ? ?

  • 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 🙂

    • 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.

  • These brownies are my new go to brownie recipe.

    • Hi Jenn,

      Just made your brownies which are delish! However, the top didn’t get shiny and it was also quite dry on the top. It cracked and lifted rather badly when I cut it into squares. Could this be because I had to use a non dairy fat rather than butter or am I doing something wrong?

      By the way, your dishes are fab. Made your Thai red curry chicken the other day. My husband took one mouthful and declared it fantastic and I have to make it again!

      Have just made your sautéed zucchini with tomatoes and garlic which I’ve made several times. Could you please just confirm how much a pint of grape tomatoes actually is – I live in the U.K. and we don’t use this type of measurement!

      Thank you!

      Kathie

      • — Kathie on August 9, 2019
      • Reply
      • Hi Kathie, So glad you’re enjoying the recipes! I do think the non-dairy butter is the likely culprit with the brownies. What fat did you use? Re. the tomatoes, one pint is about 300 g.

        • — Jenn on August 11, 2019
        • Reply
  • 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 .

  • 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!

    • 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!

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

  • 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?

  • 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!

  • 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.

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

  • Hi Jennifer,
    Why does the supernatural brownie crack at the surface during baking?

    Thank you.
    Sindy

    • 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! 🙂

      • 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

  • 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!!

  • Can almond flour be used in place of all purpose?

    • I don’t recommend it, Carol. Sorry!

  • 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!

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

  • How should I adjust the recipe for Denver’s 5280 ft. altitude?
    Thanks

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

  • 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.

  • 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!

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

  • 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!

  • 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!

  • 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!

  • 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.

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

  • 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!

    • 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.

      • 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!

  • 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.

    • Hi Wanda, if anything, I’d replace the butter with margarine, but would suggest sticking with butter for the best results.

  • 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.

  • 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

  • 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!

  • 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!

  • 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

    • — Debbie Brackenbury
    • Reply
    • So glad you enjoy the recipes Debbie! (And thanks for reporting back regarding the brownies 🙂

  • 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

    • 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!

  • 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.

    • 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!

      • Thank you so much for your help!

  • 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!

  • 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!

  • 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?

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

  • 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.

  • 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!

  • 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! 🙂

    • 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!

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

  • 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!

    • Hi Renee, You can use your 13 x 9 Pyrex. Just lower the oven temperature to 325 degrees. Enjoy!

  • Best brownies ever!!
    Greetings from Ecuador.

  • 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!

  • 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!

    • LOL – you’ll have to fight over those with my husband, Renee! 🙂

    • LOL – you’ll have to fight over those with my husband, Renee!

  • Great!

  • 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?

    • Thanks, Pennie. So glad you’re enjoying the recipes. They freeze beautifully 🙂

  • 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 🙂

    • 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.

  • 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!

    • 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 🙂

      • 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!!!

  • 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.

    • 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.

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

  • What is the best way to chop chocolate for baking? Thank you

    • Hi Jo Ann, I just chop it with a chef’s knife on a cutting board.

  • 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.

  • 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!

    • Hi Lindsay, I would lower the temperature 25°F.

  • 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.

  • 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.

  • 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.

    • 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.

  • 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.

  • 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.

    • Hi Vickie, Just updated the recipe with the nutritional info — you’ll find it beneath the recipe 🙂

  • 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.

  • 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?

    • Hi Jon, Were they fudgy in the centers or cakey?

      • Somewhere in between, though definitely more fudgy than cakey.

        • Hmmm, sounds like you may have overcooked them just a bit. Try taking them out 5 minutes earlier next time.

  • 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.

  • 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!

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

  • 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!

    • 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?

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

        • Next time cook a little longer 🙂

          • Thanks Jenn! You are pretty!

            • — Mo
  • 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

    • 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!

  • 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.

  • 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.

  • 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!!

  • Hi Jenn!

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

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

  • 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!

  • 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!

  • 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!

    • 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?

      • I have found that cutting brownies with a plastic knife keeps the brownies from falling apart when cut.

    • 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.

  • 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?

    • 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 🙂

  • 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.

  • 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!

  • 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!

  • 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.

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

  • 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!

  • 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???

    • 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 🙂

      • Here it is 🙂 : HEAVENLY BROWNIES (AKA ONE POT BROWNIES): 1 SQUARE SEMI-SWEET CHOCOLATE; 4 SQUARES UNSWEETENED CHOCOLATE; 1 CUP BUTTER (2 STICKS, I THINK); 2 CUPS SUGAR; 4 EGGS; 1 CUP PLAIN FLOUR; 1 TSP BAKING POWDER; 2 TSP VANILLA; OPTIONAL ONE CUP PECANS (I NEVER ADD)….MELT CHOCOLATE AND BUTTER IN LARGE, HEAVY-BOTTOM SAUCE PAN. REMOVE FROM HEAT. BLEND IN SUGAR. ADD EGGS, ONE AT A TIME, BEATING WELL WITH FORK AFTER EACH ONE. STIR IN FLOUR, BAKING POWDER, AND VANILLA, AND NUTS IF USING. SPREAD IN SPRAYED OR GREASED 9X13 PAN. BAKE AT 350 FOR 16 MINUTES (OVENS VARY). IF YOU OVERCOOK, IT WILL BE CAKE LIKE. GOAL IS A LITTLE JIGGLY BUT NOT TOO JIGGLY. KNIFE IN CENTER ISN’T ENTIRELY CLEAN. AS IT SITS AND COOLS IT TURNS INTO FUDGE-LIKE BROWNIES. (THERE ARE TIMES WHEN IT COMES OUT GRAINY FOR ME…)

        AND I WANT TO SHARE THIS RECIPE BECAUSE I THINK YOU WOULD APPRECIATE IT…IT COMES FROM MY HUSBAND’S GRANDMOTHER, DUBBED “GRANNY BEANIE WEANIE” SINCE HER LAST NAME WAS BEAN (SWEETEST WOMAN IN THE WORLD)…IT’S HER VERSION OF PEACH (OR OTHER FRUIT) COBBLER…HERE GOES..

        .PEACH PIE (OR STRAWBERRY PIE OR BLACKBERRY PIE OR A MIXTURE PIE)

        4-8 FRESH PEACHES (HERE YOU NEED TO DECIDE WHAT SIZE PAN YOU WANT TO USE AND THAT WILL DICTATE HOW MUCH FRUIT YOU WILL NEED TO PEEL AND SLICE TO COVER THE BOTTOM OF THE PAN…I ALWAYS USE A 9 BY 13″ PAN, BUT YOU CAN GO SMALLER), PEELED AND SLICED

        5-12 SLICES DAY OLD BREAD, DEPENDING ON SIZE OF DISH YOU USE (OK, HERE YOU CAN GET REAL CREATIVE AND USE A BAKERY BREAD OR JUST PLAIN WHITE BREAD–THICK IS BEST, OR ANYTHING YOU HAVE ON HAND…I’VE EVEN USED OLD HAMBURGER BUNS…I THINK THE BEST IS A THICK, WHITE BREAD, THOUGH)

        BUTTER YOUR DISH (I PREFER A 9″ X 13″ PYREX DISH BUT YOU CAN CERTAINLY GO SMALLER FOR A SMALLER COBBLER)…YOU CAN ALSO SPRAY YOUR DISH (EASIER)

        IN A SAUCE PAN MELT 1 STICK OF BUTTER AND TURN OFF HEAT
        WHISK IN 1 TABLESPOON PLAIN FLOUR
        ADD ONE CUP OF SUGAR AND STIR
        ADD ONE BEATEN EGG
        MIX WELL

        SPREAD A THICK LAYER OF PEACHES ON THE BOTTOM OF THE PAN. CUBE OR BREAK INTO CHUNKS THE DAY OLD BREAD AND SPREAD A THICK LAYER ON TOP OF FRUIT (REALLY CRAM THE BREAD IN THERE) DRIZZLE BREAD WITH THE BUTTER MIXTURE UNTIL ALL PIECES ARE COATED. BAKE IN A 350 DEGREE OVEN UNTIL THE BREAD IS BROWNED AND IT IS ALL BUBBLY…SERVE W/ ICE CREAM OR WHIPPED CEAM…OR PLAIN!

        ** I ALWAYS DOUBLE THE BUTTER MIXTURE BECAUSE I USE A 9X13 PAN AND IT REQUIRES MORE BREAD TO TOP IT…IT’S THE BEST PART AND DESERVES TO BE DOUBLED!

        ** I DON’T LIKE THIS W/ BLACKBERRIES BECAUSE OF THE SEEDS…MY MOTHER IN LAW DOES, THOUGH, AND OFTEN MIXES IN BLACKBERRIES WITH PEACHES….

        **THIS IS SO GOOD MADE W/ FRESH STRAWBERRIES!!

        **REMOVING THE CRUST FROM BREAD TOPPING IS OPTIONAL (I DON’T REMOVE ALL OF THEM),AND TO MAKE DAY OLD BREAD, JUST LEAVE THE BREAD OUT ON THE COUNTER FOR SEVERAL HOURS OR OVERNIGHT…OR ON A PAN IN THE OVEN OVERNIGHT…I SOMETIMES JUST TAKE IT STRAIGHT OUT OF PACKAGE AND USE IT… (THIS IS COPIED AND PASTED FROM EMAIL TO SOMEONE WHO REQUESTED RECIPE–SORRY IF IT SEEMS TOO AMATEURISH!!)

        • 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!

  • Stumbled upon this on yummly! By far the BEST brownies I’ve whipped up! Thanks!

  • 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!

  • 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!

  • 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.

  • My Pam 13x9x2 inches looks much bigger than the one in your photo? I’ll let you know how it works out

    • 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, 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!

  • Amazing, fabulous quick and easy to cook. The best brownies ever! Thank you very much.

  • thanks jenn.. i will try yours soon. thanks so much.

  • 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 pan.it’s been in oven for over than 1 hour. can you please tell me what wrong with my brownie.

    • 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!

      • 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, 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.

  • 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.

  • Oh. Yes.

  • I love ghiradelli chocolate in brownies.

  • 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!

  • I think I may have eaten the whole pan of these by myself LOL. They were AMAZING.

  • I made these twice…in one weekend, and I’m NOT ASHAMED TO ADMIT IT. They were fabulous!

  • 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 🙂

  • These are so rich, moist and chocolaty

  • Definitely not your ordinary brownie! Very chocolatey, and the perfect amount of fudginess!

  • “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. 🙂

  • 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!

  • These look so amazing! Thank you!

  • can’t wait to try these

  • Oh my. Clearly a threat to my current recipe. Will make another batch – or two – to judge for sure.

  • 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.

  • you had me at supernatural!

  • great recipe!

  • 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

  • Heck of a job there, it absoluelty helps me out.

  • These are incredible…so much better than the box! I’ve never used parchment paper like this before – the photo is very helpful. Thanks!

  • Christy – Because they are out of this world! Hope you’ll try them…

  • Who really cuts brownies in 2 inch squares?

  • Why are they “Supernatural”?

  • 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 🙂

  • 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.

  • 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.

  • My friend brought these over the other night fresh out of the oven…outstanding!

  • These are right up Big Al’s alley can’t wait to try them!!

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