Are you a homemade brownie lover, do you have a loyalty to a particular boxed mix, or do you just buy whatever is on sale? No judgement here either way for sure, but every since I made these Extra Thick and Fudgy Homemade Brownies, I am a homemade brownie convert. Let me tell you why.
All along, I’ve been buying a boxed brownie mix at the grocery store thinking I was saving myself some time when really, homemade brownies are just as convenient. They are so easy! You don’t have to break out the mixer at all. Plus, you probably already have all of the ingredients in your pantry, so you can save yourself a trip to the store!
I like knowing all the ingredients that go into my baked goods rather than trying to read a label full of big words when I can. It makes me feel all warm and granola inside. You know that feeling?
The best way to make fudgy, moist homemade brownies is not over mixing the batter. It’s okay to leave a few little lumps of the dry ingredients in the batter for the sake of not over mixing. I promise, its okay!
And another trick is to add a little coffee extract. The brownies don’t taste like coffee, but it really helps enhance the chocolate flavor. I like using a combination of unsweetened cocoa powder and semi sweet chocolate chips.
So have I convinced you yet? If you give them a try let me know!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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Extra Thick and Fudgy Homemade Brownies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 large brownies 1x
Ingredients
- 1 cup butter (2 sticks)
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon coffee flavored extract (optional)
- 2/3 cup unsweetened natural cocoa powder
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Prepare a 9 by 9 inch baking pan by spraying with nonstick spray, and then lining with parchment paper leaving excess hanging over two sides of the pan.
- Melt butter in a medium saucepan over medium low heat. Remove from the heat. Stir in sugar and chocolate chips. Stir until the mixture is smooth.
- Add eggs one at a time, mixing between additions. Then add vanilla extract, and coffee extract (optional).
- In a separate bowl, mix cocoa powder, flour, salt, and baking powder. Add the dry ingredients to the saucepan, and mix together. Do not over mix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing.
- Pour the batter into the prepared baking pan and bake for 32-38 minutes. The top should look shiny and a little bit crackled.
- Allow the brownies to cool completely (this will take several hours), and then lift them out of the pan using the parchment paper. Cut into bars. A plastic knife if the best tool for cutting brownies!
Nutrition
- Serving Size: 1 Brownie
- Calories: 509
- Sugar: 50g
- Sodium: 340mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8.4g
- Trans Fat: 0.8g
- Carbohydrates: 65g
- Fiber: 2.1g
- Protein: 6g
- Cholesterol: 137mg
Kristine @ Kristine's Kitchen says
I’ll take a homemade brownie over a boxed mix any day! These look so incredibly fudgy. Is it bad that I want one and it’s only 6:15a.m.?
Julie says
It’s always a good time for brownies!
Anna says
I just made these brownies and they are AMAZING!! Today us Valentine’s Day, so I decided to cut them into heart shapes, drizzle with some simple powdered sugar and milk icing and red sprinkles and serve them up with a scoop of ice cream later! So easy and decadent! Thanks so much Julie! Also, because I didn’t have anything coffee, I added a tsp. of pure vanilla and love them! So sweet and delicious with my dark chocolate chips!! Happy Valentine’s Day!! <3
Katie says
I didn’t have coffee extract on hand so I used pure mint extract! They’re baking now! Thx for the recipe!
Mia says
These brownies are delicious…..im making them for a second time in a day. 😊
Julie says
Sounds like a really great day, Mia!
joe lavigne says
Well there is coffee extract in there.😊
Kathleen Colarusso says
Excellent recipe!!! Came out moist and rich tasting with espresso powder added in place of extract,that I did not have. All in one pan preparation works for me too!!! Thanks for recipe!!!!!! Kathy
★★★★★
Julie says
Thanks so much Kathleen. I need to try the espresso powder.
lena barhoumeh says
hi, can I use a 12X7.5 pan? and should I cook it less since? please let me know what I should do. thank you
Julie says
Yes you can use that size pan. I think it will take just a little less time – check them at 30 minutes. Insert a toothpick into the brownies 1-2 inches away from the center, and if it comes out mostly clean without batter, they should be ready. The center will continue to set as they cool.
joanne says
My husband loves fudgy brownies and these are now his favorite. They are so thick, rich and just decadent.
★★★★★
Ilona @ Ilona's Passion says
Extra fudgy and thick brownies are definitely for me. They look so good:)
Julie says
Thank you!
Natasha coore says
I am trying your recipe and there still in the oven and I am overly excited to try them!
Julie says
Hope you enjoy Natasha!
Jenna says
These look delicious! Brownies are my favorite!
Jocelyn (Grandbaby cakes) says
These brownies look like perfection.
Anna @ Sunny Side Ups says
Mmmm.. brownies are my favorite food of all time, and these look amazing!! 🙂 I used to be a box mix girl, but that was before I realized how easy it was to make the homemade kind! Now I’m all about the made from scratch kind! Can’t wait to try yours! 🙂
Julie says
Thank you Anna! Hope you enjoy!
Allison - Celebrating Sweets says
Homemade brownies are so much better than boxed. And since there are no scary ingredients in them I can eat more. Ha! These looks delicious!
Julie says
That’s how I justify it too.
Homemade = Healthy
Thanks Allison!
Tamara says
I made these for a crowd at my house for dinner last weekend! Everyone loved them! Including my 2 year old sons! Couldn’t get enough!! Yummy, delicious and easy!
Julie says
That’s great Tamara! Thanks for letting me know.
Waneka says
Do you have to use chocolate chips?
Julie says
No, you do not have to use the chocolate chips. Thanks for your question!
Lizzy says
I just made these today and they are amazing. They’re not cakey (usually my problem with brownies)…they’re moist and fudgy just like the description. Thanks for the recipe!!
Julie says
I totally agree Lizzy, so glad they worked out well for you!
Kelly says
Just put them in the oven. They already smell sooo good! Can wait to try them!!!
Julie says
Enjoy Kelly!
LaDonna says
Can I just add walnuts too
Julie says
Sure!
Heather Lynn says
Can I replace the 1\2 cup of chocolate chips with Andys candies thin mints chopped?
Julie says
Sure thing, sounds good!
Irene says
I made this recipe, but dubled it and it won’t cook! They have been in the oven for almost an hour!
Julie says
I have not tried doubling this recipe before, so I’m not sure how long it should need in the oven. They are already pretty thick, so I’m not surprised they are taking longer.
Jayla says
The same thing happened to me. I tried to double the recipie and split the batter into 2 separate 9×9in pans but it will not cook!:/
Mary R. says
I just made this recipe and didn’t double it but it took a good hour, if not longer, to bake. They’re cooling as we speak!
Monika Makarewicz says
ok i just made these today and doubled the recipe also and mine dont look like the picture shown. i am gonna make again in a single batch…i was careful to measure right and used 2 different pans….also it seems like alot of butter….ill let you know, i am commenting since i just read the other person doubled theirs and was having issues…
Ashlee says
Hi! I have these in the oven now but I only had an 8×8 pan. They’ve been in 35 minutes at 350° but are still suuuuuuper runny. How much longer do you think they’ll need to be in there?
Julie says
Hi Ashlee! Just keep them in until a toothpick an inch away from the center comes out mostly clean. Should be fine!
Jackie says
Just made these and they turned out great! Thank you so much for spending the time to post this recipe Julie! You are an unbelievably talented baker, Happy Holidays 🙂
Julie says
Jackie, I’m so glad you like them and thank your for your kind words! Hope your holidays are cozy, warm, and wonderful!
Fia Rodrigues says
Do we beat the batter or just mix everything ?
rolf says
I tryed your recipe and it was wonderful, my new go to recipe thanks
Julie says
So glad Rolf, thank you!
Teresa says
So easy to make and absolutely delicious…I will never make boxed brownies again..made these for the family over the holidays and of course they were a huge hit…
Julie says
Teresa, that’s great! Glad you loved them too.
Mindy says
Will they turn out in a 9X13 pan?
Julie says
Yes, they will just be thinner and may not take as long to bake.
Lorri says
I made these today. Ohhhh, they are absolutely wonderful. Thank you for the recipe… Definitely will be making them again!! They were a big hit!!
Julie says
Lorri, that’s great! You are very welcome!
Cathy says
I made these tonight, and they are so delicious! My kids and husband raved over them! I used dark chocolate cocoa and dark chocolate chips and baked them in an 8×8 pan, which was the only size available. As expected, it took extra time to bake (about 50 minutes total), and I stalked the oven for that extra 15 minutes. Was so worth it! Thanks for the recipe!
Julie says
Oh I love your dark chocolate additions! Glad you waited the extra 15 minutes!
Tanisha says
Ok. On day one of making the brownies I was definitely not a convert. I even lamented my craving for the artificial flavor and high fructose syrup in boxed brownies. Today is day two….. My husband said these were the best brownies he’d had in 43years. I just ate one bite and………… Lord have mercy! Julie, you win. These are phenomenal and boxed brownies don’t come close. Thank you for showing me the light.
Julie says
Tanisha, that’s awesome! Haha, thanks for making my day!
Michelle says
I agree. They taste much better the second day. At first we all thought they were just alright but now everyone says they’re the best brownies ever.
Brynne says
I found this recipe on Pinterest tonight, because my DH and I had a mad craving for brownies and no box mix in the house. And it’s freezing here so no way were we leaving to go get some. I turned to Pinterest, and lo and behold, we had everything to make these in my ‘baking things’ cupboard (and exactly 4 eggs in the fridge, it was meant to be!) so I decided to give it a whirl. I melted the chocolate chips into the butter after misreading the recipe, so the middle was extra fudgey. I used an 8×8 pan because it’s all I had, and ended up baking them for 55 minutes. They are a huge hit, though I’m not sure if it’s a good thing that they are so easy to make!
Kimberley Morris says
HOLY COW. I have one box mix I love, but hate the ingredients…now I can make it at home with my own organic, grass-fed, free-range, what-have-you ingredients. I love you. You are now my new favorite person. (oh, I subbed in brown sugar for half the sugar, which gives them that bit of chewy I like when they are cooled–not that I waited, mind you.)
Julie says
Awesome!!!
Katie says
Can I use regular cocoa?
Julie says
Katie, I’m not quite sure what you mean by regular cocoa? This recipe calls for the type of cocoa you would find in the baking aisle.
RITA says
CAN’T WAIT TO MAKE THIS…HAVING FRIENDS OVER THE WEEKEND AND I DEFINITELY MAKE THIS
Julie says
Enjoy, Rita!
Krissy says
Thank you for making my day! I would always buy box brownies from the store until I stumbled upon your brownie recipe! I feel silly for not realizing how easy they are to make and they taste so much better! Thank you!
Julie says
Yay Krissy, that’s so awesome!
Debbie says
Do you have any idea what the nutritional information is?
Tiffany says
BwHahahaha just slap it on your thighs. 🤣
Kiki says
Do you buy or make your own coffee extract?
Julie says
I used McCormick’s coffee extract, but I think if you added a bit of strongly brewed coffee it would have the same effect.
Brynne says
I just add 1/4 tsp of instant coffee to the butter.
Devon says
I made these last night and erroneously used a cup of cocoa instead of 2/3. They turned out delicious!! Further, I added a half teaspoon of cardamom which helped the rich flavor even more. I can’t wait to make them again!
Julie says
I’m so glad to hear that Devon!
Becky says
These are amazing!! I just made them. Best recipe I’ve found.
Julie says
Oh that makes my day Becky!
Sana says
Hi! love the recipe. Just a query should i use granulated sugar or castor sugar? also can i use semi sweet chocolate bar instead of choco chips? 🙂
Julie says
Yes, you can use a chopped bar of chocolate and I used granulated sugar. Thank you for your questions.
Kim says
These were great! I even reduced the butter by half and they were still fudge and delicious!
Julie says
Wow Kim, good to know! Glad you liked them.
judy says
Hi, I want to try making these brownies today, but I don’t have coffee extract, just pure vanilla extract. Can I use that instead, or does it have to be coffee extract? Please let me know. Thank you
Julie says
That’s fine Judy. The coffee extract just brings out the chocolate flavor even more.
Amy says
I have used this recipe a dozen times since this past winter. Usually they turn out heavenly. My problem is sometimes they start to burn on the outside before they cook on the inside. I just can’t figure out where my inconsistency is. I always bake in the same 9×9 stone ware dish at 350°. Any idea why this is happening?
Julie says
I’m not sure why that would be Amy, but maybe if you just cover the edges with pieces of foil, it’ll give the inside more time to bake. Wish I could help you know why though!
Jennifer Piche says
Perfection! Just like a bakery! Made in a 11 x 7 pan because I didn’t have 9 x 9. Thank you for the recipe!
Julie says
So glad to hear that Jennifer!
reynold says
I found this to be too much batter for a 9 by 9 pan… the outside over cooked while the middle is still too gooey… if I use this recipe again I would put it in a 9 by 13…
Jordanne says
I am obsessed with brownies and I’ve been looking for the perfect recipe…I am happy to say my search is over! These were the most amazing brownies and they were so easy to make! I did have to bake them longer than the recipe said but they were well worth the wait! Thank you so much for this recipe!
Julie says
Awesome!
Amber says
This may be a silly question, but do I mix the eggs, vanilla extract, coffee after adding them to the butter/sugar mixture or AFTER adding the mixed dry ingredients? I mixed the egg/coffee/vanilla mixture then I mixed everything again, once I added the mixed dry ingredients. I hope this makes sense. They turned out great, but there was a bit of egg remaining once we ate them. I don’t know if that had anything to do with it, or perhaps, I didn’t allow the butter/sugar mixture to cool enough before adding the eggs, etc. Either way, they tasted great. I just want to clarify for the next time.
Julie says
Amber, that’s a really good question! I have had the same thing happen. I think you are right – if the butter/sugar mixture is too hot the egg will “scramble” and you’ll have little bits of chewy egg you can taste in some of the brownies. So I think the order is fine, just make sure the butter mixture is cooled. So glad you liked them!
Moni A. says
I am in the process of making this now, but I was wondering somewhat the same thing. Am I supposed to add the eggs while the mixture is still warm and on the eye? Or am I supposed to remove the mixture from the eye, allow it to cool, and then add the eggs?
Ben says
Well, I’m up to 50 minutes baking and still going. Toothpick is still a bit gooey.
Toothpick came out nearly clean at 52/53 minutes
Julie says
Hi Ben – You are not the only one who has noted that these take longer than expected to bake. I’m not sure why some people say they turned out great as written and other’s say they need more time. Planning to make these again and adjust baking time as needed. Thank you for your feedback. Hope you enjoy!
Ben says
Hi Julie
I am a bit perplexed as to how these can bake in about 30 min.
Best results (for me) was about 53 min. baking time at 350F.
Anyway, they turned out great and everyone liked them, even my wife who is very picky. She wanted frosting I said no. Ha ha
I did make a few small changes.
I did add 1 cup of walnuts, eliminated the chocolate chips and the coffee, but added 1 tsp of espresso powder.
I also didn’t use parchment paper (didn’t have any on hand).
I used foil instead. Worked fine.
I absolutely will make these again. Very tasty.
Thanks for sharing the recipe.
Ben
Marisa Batool says
Hey.. I had no idea that a recipe THIS easy could be THIS good.. Wow! Loved it.. although I didn’t have a 9×9 pan…I had an 8 x13.. but they are just perfect.. didn’t have any coffee extract so added 1/4 cup of strongly brewed coffee and I’m sure we’ll be making these over and over again! Love from Pakistan! Thank you!
Julie says
So happy to hear that Marissa, thanks so much for saying hello!
Scarlett says
I cant have dairy and was wondering what I could sub the butter for… would olive oil work?
Scarlett says
Thanks for the recipe, it was delicious!
For all those who cant have dairy:
Forget using hydrogenated oil or whatever it is, because its bad for you.
Use 3/4 cups olive oil in place of the 1 cup butter. I still heated the oil until it was before bubbling and it tastes great!
Also it took close to 40min to bake using a 9×9 pan, but it was a thick ceramic one so i suggest baking for 30min and then adding 5min untill its ready.
Julie says
Thanks so much for posting those substitutions Scarlett. So glad it worked out for you!
Monika Makarewicz says
try coconut oil
Trishawn Whitley says
I made these briwnies for w family function. Everyone loved them. So now this is the only brownie recipe i use. Im making some tomorrow for my son’s birthday party. Thanks for this recipe.
Gina says
LOVE this recipe!! Thanks so much for sharing. I used a 7×11 pan and baked for an hour…perfection. My hubby thought they were amazing. I cut the brownies into smaller portions, and I am freezing half of the brownies for another day 😀
Thanks again!
Julie says
You are so welcome Gina!
Carla says
Hi im willing to do the recepie today but i just want to know on wich rack i have to put the pan!!!! Usualy that makes me confused while baking sweet 😊
Julie says
Hi Carla, generally I would say place the oven rack in the center position unless otherwise noted. Hope you enjoy!
denise m alexander says
I baked these brownies and they turned out so good and fudgy. They are exactly the kind of brownies I had been looking for. However in my oven they took almost an hour to bake on 350 degrees. Maybe that’s because I increased the amount of chocolate chips.
Thank you!
Jen Medlock says
Hi there! I’ve loved my great-grandmother’s brownie recipe all my life, but your recipe is actually better. The flavor and texture are perfect, the only thing is, these take much longer to bake than the 28-33 minutes stated. Both times I’ve made these, I have had to bake them for between 50 and 60 minutes to get the toothpick to come out clean an inch from the center.
Julie says
Thanks for that feedback Jen. Glad you liked them!
KS says
These truly are the BEST BROWNIES!!! I am usually not a huge brownie lover, but these are so yummy!
Julie says
Thanks so much!
Kathy says
Do you think these would work well for little brownie bites?
Julie says
I think you could definitely make as directed and then cut them into little cubes. Plastic knives cut brownies very cleanly!
Mandi says
My hubby wanted brownies and we didn’t have any mix so I went searching for an easy recipe found this one it was very easy to make my son helped me and they were very good will be making again
Julie says
Awesome Mandi! Love when that brownie craving it brought to justice!
Elora chatterjee says
It is my first brownie and i just loved it.
Julie says
Happy to hear that Elora!
istibist says
i am 13 years old and have tried and tested many brownie batters that was just to cakey and didn’t have a crinkly top until i stumbled over this recipe. Mine’s are in the oven right now but based on how the batter taste these brownies may be a winner. I can’t wait to try them!
Julie says
Hi! It’s all about that elusive crinkly top, right?!? I hope you love these as much as we do. Thanks for saying hi!
Julie G says
I made these last night for our picnic today. Whipped up a small batch of chocolate frosting for them. They are decadent, fudgy, thick and delicious!! Great job Julie!
Julie says
Thank you Julie!
Susan says
These are by far the BEST BROWNIES that I have ever made!!
Julie says
Thank you Susan!
Mimi says
Hi 👋🏻 since I’m using baking cocoa, do I still need to add the baking powder?
Thx
Ileana says
My son say they are simple delicious, thank you for the recipe.
Julie says
I’m so glad he likes them, you are very welcome!
Heather says
This is my favorite brownie recipe! I’ve deleted all others, this one is perfect. Thanks!
Julie says
Thank you Heather, so glad you liked them!
Devina says
I made these brownies for my husband and WE (my husband, 11 year old son and i) all loved them. I think i ate most of them and that was yesterday!! I did use a 8×8 pan so the sides baked a little thicker than the middle but it still came out great. Next time I’ll have to pay more attention. Just glad it didn’t overflow onto the oven. Lol! Thanks for a great recipe!!
Julie says
You are so welcome. I’m glad they worked out for you, Devina! Thanks for leaving me a note!
Elyse says
Delicious and fudgy!
I went to make these and realized I didn’t have any regular cocoa on hand. So I made these with special dark cocoa and an extra tablespoon of sugar.
I used a rectangular 2.2 quart glass baking dish instead of a 9 x 9 pan and did have to cook it a little longer for it to bake in the middle.
Julie says
Thanks Elyse, glad to know the dark cocoa worked well too!
Erica says
Hi Julie, how many grams of butter do you think it’s equal to the 1 Cup your recipe calls for?
Julie says
Thanks for your question Erica. Here’s a link to a helpful equivalent chart I like to use. https://www.kingarthurflour.com/learn/ingredient-weight-chart.html
Traci Steele says
I’m excited to try these, thick brownies is what dad wants for Fathers day, and this is my first made from scratch brownies… but question, I’m needing to feed quite a few, if I were wanting to cook them and put them in the 13×9 pan, I’m thinking of just doubling the recipe, but would I need to alter the bake time?
Julie says
I think this recipe would be difficult to bake in a 13 by 9 if doubled. I would recommend just doing two separate batches in 9 by 9 pans. Hope you enjoy!
Jaina says
Let me just say that I do not like brownies. I have never liked them. I have baked for years and have always tasted them and still never liked them. So I baked these for a shower and as usual I tasted them. They were AMAZING!! Best brownies ever!! I followed the recipe exactly and they turned out great. I used ghiradelli chocolate chips and I’m sure that made a difference. Thanks so much! Great recipe!
★★★★★
Julie says
I’m so glad you loved them, Jaina! Thank you for letting me know.
Julianna says
Can I double the recipe and cook the brownies in a 9×13 glass pan?
★★★★★
Julie says
I have not tested the recipe in that way, and I’m thinking it might not cook through in the center well.
Sherry says
Superb. I’ve made this recipe twice and it’s now my “go to” brownie recipe. I added walnuts to mine, but these need NOTHING ELSE. I also have never used the coffee extract, only because I haven’t had it. But I will someday😉. I also used a 9×13 and the brownies were great. Cooked about 30 mins.
★★★★★
Sherry Harrelson says
OMG. These brownies are awesome. I’ve made them 5 times now and it appears this is my Go To recipe for brownies. I’ve added walnuts, I’ve added pine nuts, plain and this last batch….I added a dash of super hot chili powder. Gave them a little kick. My husband isn’t a sweets eater, but he can’t keep his mouth off these. Thanks Lovelylittlekitchen for this dynamite recipe.
★★★★★
Julie says
Thank you Sherry!
Sonya C. says
Awesome brownie recipe. I made them this evening and half the pan is already gone!! I also used espresso powder (it enhances the chocolate) and really good chocolate chips and chocolate cocoa powder ghirardelli). I love how fudgy and thick the brownies are with the crusty top. This will be my brownie recipe for now on. I make brownies about once a month so that tells you how much my family loves them. This recipe was definitely a hit in my house.
★★★★★
Shannon says
Made these as directed only I used a 9 inch cast iron skillet and I didn’t have coffee extract so i added 1/4 tsp of instant coffee. They are amazing and super easy to make! Next time I will try using coconut oil in place of maybe half the butter. Thanks for the recipe!!
★★★★★
Kavita says
Hi Julie.
Thanks for this recipe. But don’t know what went wrong my brownie after baking it’s in a cake form. I followed everything as mentioned in the recipe. Please advice.
Julie says
Sorry they didn’t turn out like you expected. Not sure why…
Suzanne says
Haven’t even tasted them baked yet but the batter was amazing! I scraped that pan clean!! Yum!!
★★★★★
Suzanne Biely says
The very best brownie recipe ever…ever. I creamed my soft butter rather than melting it however..added chopped walnuts..only had an 8×8 pan so it took about 55 minutes in my convection oven… first day, good..next day, fantastic ! They became a chocolate lover’s’ambrosia’.
Thank you for this amazing recipe.❤
★★★★★
Julie says
Wonderful, Suzanne. Thank you for sharing your tips here!
Jen says
I made this recipe but used black cocoa powder. It made a big difference. They came out nearly black but baked for 38 minutes 350F. It was the recipe base I’ve been looking for. I enjoy dense brownies and I think the black cocoa made the difference in terms of richness. On top of melting down the sugar with the butter.
Samantha says
Love this recipe, substituted coffee essence with instant coffee powder and cut the sugar by 1/2 cup.
But I’ve got a little problem – at 32 mins, the top doesnt have the nice crusty layer, instead it looks very baked. When I cut through it, the middle was undercooked so I popped it back into the oven with foil over the top. Has it got to do with the oven mode or which height I put the batter in to bake in the oven?
★★★★★
Bernadette Hughes says
I just made for the 4th of July. I added red and blue M&M’s and red white and blue sprinkles on top. They came out amazing. I did have to add 2 min 2x,s bc they were not completely baked in the center. I wanted a thick brownie and these were perfect. I’ll definitely be making these again!!
★★★★★
Julie says
Great idea to add M&M’s!
ALEXANDRA says
Loved these! I had to double the recipe to have enough for everyone. I didnt have enough cocoa powder so substituted about half with hot chocolate mix and cut back on the sugar a little. Perfect. Thank you
★★★★★
Neyasha says
Hey… I would love to try out this recipe. Please could you give an egg substitute?
Susie says
Brown’s look amazing. Do you use salt or unsalted butter?
Diane says
Amazingly good but took about 15 min longer to bake.
★★★★★
Donna J Furlong says
I have made these a few times and doubled each time. Yes it takes longer to bake but I also use 9×13 pan, you need to be patient. I also use left over columbian coffee (that I make strong per taste) instead of extract. I use this when ever baking with chocolate. This recipe comes out perfect everytime, just be patient, great things come to those who wait!
Brigid says
Does anyone else find that these take far longer than prescribed to bake? After about 43 minutes, I panicked and took them out because I didn’t want to overbake.. turns out there were still raw and sunk in the middle. I really love the tall, chewy brownie- I just wish I had a better idea of how long to bake for!