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The Best Brownies In the WORLD!!!

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Ooey, gooey, fudgy brownies that will become a family favourite. I rarely make any other brownie recipe because we love this one so much!

The Best Brownies in the World overhead image of them being sliced

I’m a sucker for ooey, gooey, fudgy brownies. Chocolate brownies are my weakness. This recipe gives you a fudgy brownie with crackly tops every single time. It’s brownie perfection!

They really are the best brownies in the world. Yes I know, I know, this is quite a claim. But seriously they are and that is, in fact, their name. So who am I to argue.

A friend sent me this link about a year ago I think. She had found a recipe for the best brownies in the world. Well, that got my attention, for sure.

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Of course when someone makes a claim like that you just have to investigate further. If for no other reason than to prove them wrong. I mean who dares to say they make the best brownies in the whole world. So I did in fact investigate. And they are in fact the best brownies in the world.

If you like fudgy brownies these are for YOU! If you like cake-like brownies, then your hunt continues. Run off now you cake brownie loving folks. No need to read further. This is for fellow chewy, ooey, gooey, messy brownies lovers.

If you are in fact a chewy, ooey, gooey, messy brownies lover…well, you’ve come to the right place. Pull up a chair and hold on tight to it cuz I’m about to blow the roof off the joint. Y’all ready for this?

Oh small disclaimer, these are not my brownies. Well, I did, in fact, make them. But the recipe is not mine. I am not a genius. That distinguished honour goes to Alta from Tasty Eats At Home.

If you have not been to Alta’s blog you should go, run there now. Or look at the brownies first then run there. I have tried to adapt these to no avail. I attempted to make them better but I honestly don’t think it’s possible.

So at some point during your reading of this post go visit Alta’s blog, you need to stop by and check out her brownie recipe. Say hello, look around, enjoy her blog. She knows her stuff.

More Great Chocolate Dessert Recipes:

Tools and Supplies Used for This Recipe:

  • 8 x 8 inch Baking Pan– These pans are essential for baking on a regular basis. Many recipes call for square 8 x 8 inch pans so it’s worth having a couple in your cupboards.
  • Wooden Spoon– I have so many different brands of wooden spoons. I love using them for baking and making fudge. You can never have enough wooden spoons.
  • Parchment Paper– I use Kirkland parchment paper because I can buy it from Amazon or Costco. I buy a two pack because I use a lot of it.
  • Unsweetened Chocolate– I keep a few boxes of this on hand in my pantry at all times. Use whichever brand you prefer.
  • Semi-Sweet Chocolate Chips– I cannot stock enough chocolate chips in my house. I like Hershey’s or Nestle. Buy in bulk if you can. I store mine in mason jars.

The Best Brownies in the World served on a silver platter

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4 from 11 votes
Print
The Best Brownies In the WORLD!!!
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Ooey, gooey, fudgy brownies that will become a family favourite. I rarely make any other brownie recipe because we love this one so much!
Course: Dessert
Cuisine: American
Keyword: brownies, chocolate brownies
Servings: 8
Calories: 329 kcal
Author: Kim Beaulieu
Ingredients
  • 1/2 cup butter
  • 2 oz unsweetened chocolate
  • 1 cup sugar
  • 2 eggs, beaten
  • ½ tsp vanilla
  • ½ cup semi-sweet chocolate chips
  • ¼ cup flour
  • ¼ tsp salt
US Customary - Metric
Instructions
  1. Preheat oven to 325 degrees.
  2. Line your pan with parchment paper. I find wetting it gets it more pliable.
  3. Melt the butter and unsweetened chocolate together over low heat in a medium saucepan. Stir with a wooden spoon.
  4. Remove from heat and add the sugar. Stir well.
  5. Now add your eggs and vanilla, stirring until it’s smooth.

  6. Add chocolate chips, flour and salt. Stir until well blended.

  7. Pour into pan and place in oven. I always tap my pan to get out any bubbles and make it even.
  8. Bake for 35-45 minutes, toothpick inserted should come out clean when done.
  9. Remove and cool on a rack.
  10. Serve with a smile.

Recipe Video

Recipe Notes

Recipe makes 16 brownies, depending on how you cut them. If you cut them larger it makes 9 large brownies.

 

Nutritional information is a rough estimate. Results can vary depending on ingredients and products. 

 

If you made this recipe considering giving it a star rating or leave a comment!

Nutrition Facts
The Best Brownies In the WORLD!!!
Amount Per Serving
Calories 329 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 72mg 24%
Sodium 192mg 8%
Potassium 137mg 4%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 29g
Protein 3g 6%
Vitamin A 8.3%
Calcium 2.4%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.

The Best Brownies in the World sliced on a wood counter

You can use my recipe for vanilla salt. You can substitute regular salt. But the vanilla one has so much more flavour so I prefer it. It’s easy to make. You should give it a try. You’ll thank me once you realize how good it is, and how easy it is to make.

The Best Brownies in the World are ooey, gooey, fudgy brownies that will become a family favourite. I rarely make any other brownie recipe because we love this one so much!

 

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Note about the best brownies in the world:

  • Original post was published on August 7, 2011
  • Photos updated on March 4, 2014
  • Video was added in August 2017. 
  • Post last updated on May 10, 2018.
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Comments

  1. Kim those look fantastic, I love this recipe..and your presentation is wonderful too! I have to make these soon!!!!

    Reply

  4. @ Sandra- Thanks. I was so worried about posting the name of them. Thought people would come on and slam me for it. lol! I had some fun today with my camera. Too much fun, almost late for the movie. Let me know if you try them. We love them here.

    @ the other Sandra(lol)- Thank you so much.

    @ Elizabeth- Thanks. So easy and quick. The hardest part is not ripping into them while they're still hot. I have to admit we've done that a few times.

    Reply

  5. Ohhh who doesn't like brownies?? I love them and these do look amazing! I'll have to try them soon… I can't resist chocolate!!!

    Reply

  6. Kim! These look awesome! I am definitely an ooey, gooey, chewy, fudgy, messy girl! Tho cakelike is ok when you are in the mood for cakelike. And I am sooooo looking forward to your muffins! That is my one weak area in all of baking! : )

    Reply

  7. Good heavens, these look so good I think I might die. Have. To. Make. These. Now!!! Thanks for sharing such a fabulous recipe, Kim! 🙂

    p.s. Would it be ok with you if I link folks to your site too??

    Reply

  9. Kim, these look fabulous! With such a simple list of ingredients, I have no doubt these are the best brownies in the world. Great photos too 🙂

    Reply

  11. YUM!! I love the ooey, gooey description you gave. They look amazing! Lots of fudgy brownie love over here! 🙂

    Reply

  13. If you are in fact a chewy, ooey, gooey, messy brownies lover…well you've come to the right place. I am but in vein you probably ate them all;)

    Reply

  15. These look so good!!! So chewy and chocolaty! I love the chewy ones so much more than the cakey ones; those are usually dry. Gotta make these!! BUZZED!

    Reply

  16. I have a sudden urge to have a big brownie with milk. They look fantastic. I think I will have to "prove them wrong" too.

    Reply

  17. Love brownies – they are just such the perfect dessert! I am all for trying a new recipe! Can't wait to make this one!

    Reply

  18. Oh – Kim….these look fabulous! I know you've been having camera "envy" but your pictures are lovely! Buzzed this one, girlfriend!

    Reply

  19. CONGRATULATIONS!!! You made Food Buzz's Top 9! I am SO excited for you….these were fabulous and I just KNEW they were going to make it! WooHoo!!!

    Reply

  21. OMG LADIES! I had no idea I was even on until I read Ann's comment. I started jumping up and down like a lunatic.lol

    Reply

  22. @Manu- Thanks so much. You must try them. So good. I think this is the first time we allowed them time to cool and that's only as I needed to take pics. lol

    @Anne-Ah, another ooey gooey chewy lover. Glad I am not the only one. Hope you like the muffins I posted as well.

    @Carol- Run into that kitchen girl and whip this up. You will not regret it. And yes you may, I am okay with new readers for sure!! Thanks for that.

    @Erika- Thanks!

    @Alida- Thank you so much.

    @Kelly- Thanks, I may be doing up some of your healthy recipes to help offset the calories of these. lol

    @Lacy- Thanks, they are just the best. You must try them.

    Torviewtoronto- Thanks so much.

    @Dzoli- I lol'd at your comment. And sadly it is so true. I may have tackled mini-me for the last one. She's young, she'll bounce back. lol

    @the Gardener- You read my mind. Thanks so much.

    @Janet- Thanks so much. And thanks for the buzz.

    @Emily- You must prove them wrong, and when you realize you can't the blow is cushioned by tasty brownies. It's win-win. lol

    @Erin- Hope you try them. I love trying new stuff. I very seldom make the same thing twice, but these I make an exception for.

    @Ann- Thanks chickie. I am so over the moon about hitting top 9. I was floored enough by all the comments and views but getting on there just made me lose my mind.lol

    @Sandra- Thanks. I cannot believe I made it. First time on there. All my photo ocd has finally paid off. rofl! I honestly never thought I'd get on. I'm ecstatic.

    Reply

  23. Kim – I have to post again! I've kept my gmail up hoping you were on…I'm SO excited for you! These were awesome and I just KNEW they were the ones!

    Reply

  24. @Ann- Lol, I am so excited. Just posted it on my fb I was so stoked about it. I am so happy and thanks for the encouragement.

    Reply

  28. @kankana- Thanks so much. First time for me.

    @Firefly- Thank you. Pretty happy.

    @Nami- Thanks my dear. I am so floored. Never thought I'd make it. lol

    Reply

  30. YUM! I love brownies. They are one of my dessert weaknesses! These look fantastic. Congrats on making Top 9 at foodbuzz!! : )

    Reply

  32. I am always game to try another brownie recipe…especially one that looks so perfectly fudgy! YUM! Congrats on your Top 9 today…you truly deserve it~

    Reply

  33. What a coincidence! I have quite a few "world's best…" recipes on my blog, as well. I will definitely try making these brownies and might spread the word. They already look like they deserve the title. so moist, dark and rich…

    Reply

  34. Congratulations on Top 9! I will definitely be trying these – I want to taste the best brownies in the world!

    Reply

  35. Best in the world huh? That's quite a claim – this brownie lover is going to have to put your recipe to the test 🙂 Photos look delicious.

    Reply

  36. This is almost the exact same recipe that was in my Better Homes and Gardens Junior Cookbook when I was little–I don't know how many times I made these! I need to make them again.

    Reply

  37. So glad you love this recipe. I've tried to tweak it many a times, and honestly, this version right here IS the best. 🙂 Now I'm hungry for a brownie for breakfast. Darn it!

    Reply

  43. Congrats on Top 9 – I am going to have to make these best brownies in the world, Kim. I love the fudgy variety.

    Reply

  44. Hey you're from Essex! I'm originally from Windsor but living in Toronto now. Pleasure to meet you and your brownies….

    Reply

  45. @Asian-spice mix- Thanks so much!

    @Curry and Comfort- Me too and thanks.

    @Peggy- Thank you!

    @Lizzy- Thank you so much for your sweet words.xx

    @Julia- Lol, seems to lots of world's bests out there. I love it. Makes me giggle. You must test them out. I tried them a year ago and have never looked back.

    @kitchenarian- I hope you test them out. We love them. I think this might be the first time they made it long enough to cool and cut. I had to threaten the whole family to protect them for the picture. lol

    @Season with Reason- Lol, you have to try these out. They will not disappoint.

    @Susan- I believe the original they were adapted from is Katherine Hepburn's recipe. So they are quite popular, were featured in a magazine I believe quite some time ago.

    @TASTY EATS AT HOME- I AM SO HAPPY YOU CAME BY TO CHECK OUT ME DOING YOUR RECIPE. I HONESTLY HAVE TRIED TO TWEAK IT AND IT CANNOT BE MADE BETTER. BOWS IN HONOUR! EVEN DOES A FANCY CURTSY! Have you converted them to gluten free at all? I have lots of friends who are gluten free I can send you way! Much love and gratitude for being the inspiration behind the top 9 success. xx

    @Lin Ann- Thanks, I've dropped to 3, should I worry? lol

    @Cheryl and Adam- So good. Thanks so much.

    @cyndeehule- I hope you test them and report back. I love them. They never last more than half a day here.

    @Alyce- Best chocolate treat in the world.

    @Becka- Thank you!

    @Hester- Thanks my dear. Let me know what you think when you try them.

    @Christina- Yeppers, small town Ontario. Where everyone knows your name and your story. Lol! I am in Windsor at least 2 or 3 times a week it seems. I read your blog and am mesmerized by your work. I will be visiting often. Nice to meet you too, you food scientist you! I want your job, it's the coolest thing in the world.

    Reply

  46. The pictures look amazing. Thanks for the link to the vanilla salt recipe. I was going to ask if it was something that could be picked up at any supermarket. The brownies seems like the perfect recipe for my 6 year old nephew and I to undertake this weekend. ~ thanks, tom

    Reply

  47. @Pecan Pie- you could use plain old salt. I just made that vanilla salt so I like to use it whenever I can. Let me know know how they turn out.

    Reply

  48. When I first saw the picture over on Foodbuzz I really thought they were brownies with cheese…I was intrigued! They sound delicious though 🙂

    Reply

  50. COngrats on your top 9 today, yay!! Your brownies look delicious. They are my husband's favorite so I love seeing new variations!

    Reply

  51. You have that voice in your head too! I totally hear that when I read your ICE CREAM SUNDAY'S! Congrats on Top 9!!!!!!! Can I get a WOOT WOOT!

    Reply

  52. @Heather- Rofl, I should have used pink napkins. Too funny.

    @The Culinary Lens- Thanks so much.

    @Cassie- Thank you. My daughter's fave too, she goes gaga over them.

    @Dee- Glad to know I am not the only one who hears it. Thanks. And woot woot. So happy.

    Reply

  53. I haven't had a brownie in sooo long! and i absolutely love them..as soon as i can i will try this recipe..

    Reply

  54. If they are the best, I have to try that recipe! Thanks for sharing! Bonne journée!

    Reply

  58. @Blomma- I adore these ones. And I've tried a ton.

    @juliana- Thank you!

    @TheChocolatePriestess-Pretty huge, yah, I have issues. Lol! Yup, paper napkin. Thanks!

    @Julia- Thanks so much.

    Reply

  59. As others have said, the presentation is exceptional! I love brownies and have my own favorite recipe, but this one has chocolate chips, which of course, can make all the difference! Yum!

    Reply

  61. At first glance, I thought it was CHEESE inbetween the brownies. Hahahaha After closer investigation, I realize it's yellow paper. Boy do I feel like a dumby.

    Reply

  62. Hi, Kim! just stopping by your wonderful blog 🙂 These look amazing! rich-check, fudgy-check, gooey-check, chewy-check,extra chocolate chips-check! What more can you ask for? These are the perfect brownies & look absolutely deelish!(^-^)

    Reply

  63. They look terrific. Only problem is that here (Israel) there is NO unsweetened baking chocolate. Not that I'm complaining, mind you. When I first got here 43 years ago there weren't any chocolate chips and we had to chop our chocolate with a knife. Soooo, I'm used to adapting American or Canadian recipes that call for unsweetened chocolate by using semisweet and reducing the amount of sugar (which I usually do anyway for most recipes). So how much sugar would you suggest I use, assuming I'm using really good quality semisweet chocolate?

    Reply

  64. @ConCon- Lol, you are not the first to have made that mistake. I should have used another colour.

    @Food Wanderer- Thanks so much. These are just so good I can barely stand it.

    @Sue Goldian- Ah you pose an interesting question here. I personally tried to adapt these once and it went horribly awry. So I am terrified of messing with the amounts. If it was me switching out I would try one of two things:
    1- don't adjust the sugar as the recipe is only two ounces of unsweetened so it should not make a huge difference taste wise. As brownies are better sweet anyway in my opinion.
    2- again I like sweet so bear that in mind. I would try adjusting down by 1/4 cup. If it was four or six ounces of chocolate I'd guess it at 1/2 cup. But for just two ounces I would think cutting down by 1/4 is good.
    Please let me know how they turn out. I swear I have tried a zillion brownie recipes and to date this is my fave. It's just so fudgey and gooey. I think we've only let one batch cool to date. And only as it was being used for something I had to cut it into squares for. I hope this helped. I am by far not a science oriented baker so hope I am not leading you down the garden path here. xx

    Reply

  65. Brownies are my absolute favourite thing to eat, however, I have yet to find a homemade recipe I like better than a particular “boxed” mix, and I HATE boxed anything! I am so desperate for a homemade recipe I try every one I come across that promises to be “the own”. So of course, I had to try these this morning. They are not what I was looking for. 🙁 Mine turned out very hard to take out of the pan as there was really no texture to them. perhaps more flour is needed? and they were not the rich dark chocolate colour even though I used the dark chocolate as well as semi dark for the chips. I can see why the parchment paper is required – at least for the ones I made. Thanks for the recipe but I’m still on the hunt. 🙁

    Reply

    • I just saw this Lorrie. Your comment got stuck in the wrong spot.

      My thought is yours were off because you used dark chocolate, the texture is different and it cooks differently. So that might be the issue.

      I use parchment for all my baking because you can lift the bar/brownies/whatnot out of the pan without worrying about anything sticking. I actually use it for cooking too, makes cleanup a snap. But it should have no affect on the cooking. It’s just there to make stuff lift out really well, works great for sweet breads too.

      These should be the colour in the photo, I don’t own photoshop so what you see is what I make. They should be a mid-level brown colour, a bit darker than milk, but not dark like dark or bitter chocolate.

      I am so bummed you didn’t like them. Most people love these brownies. I’ve made them myself at least 50 times and loved them every single time. I rarely make any other brownie now. I like ooey, gooey, fudgy brownies so these are our favourite. Maybe you would prefer a more cake like brownie if you’re looking for more texture? It’s such a subjective thing. Some folks like cake type, some like fudgy, some like icing, some don’t. You can easily adapt this to make it more what you like. Happy to help if you like. xx

      Reply

    • I have. It’s pretty good. I like the half and half approach, 1/2 butter and 1/2 coconut oil. That way you get the best of both worlds. I found them a bit more chewy with full coconut oil, but that’s not such a bad thing with brownies.

      Reply

  69. Mae these tonight and everyone loved the brownies. We couldn’t wait for them to cool down! Daughter said they are the best brownies ever! Thanks for posting our new brownie recipe.

    Reply

    • Yeah! I’m so happy to hear that. We have loved these for years. I swear my kids won’t let me make any other recipe. It’s our go to recipe for brownies. We make two batches at once, that way we can eat one pan hot and one cooled. Not good for the waistline at all. xx

      Reply

  71. I have to get my Cravings fix on the w/end since I can’t connect to your site from work…not a bad thing b/c I’d be drooling onto my keyboard!
    I got sidetracked and found this recipe today.
    LOVE the first pic -very clever, Kimmy.
    And vanilla salt is new to me. Can’t wait to see what that’s about,
    The crinkly sheet that forms on top of brownies is like magic. It’s my fav part!

    Reply

  72. I absolutely adore brownies. I will try making these, and let you know how they compare with the best brownies I’ve ever had: the dark Choc sea salt caramel pecan brownies from Paul A. Young of London.

    Reply

    • I usually bake double batches in two 8 inch dishes because we like the edges. I would think it would work beautifully, most brownie recipes do well in a 9 x 13. The middle might be gooey but that’s sort of what these brownies are all about. They are super fudgy.

      Now I want to try it. Ha. Brownies may be on the menu for Easter.

      Reply

  74. Just made these and took them camping. DELISH. Hard to find a good brownie recipe that is not too cakey and has the chewy crinkled top texture of a box brownie but oh so much better (and without all the unknown ingredients). These were perfect. My hubby the ultimate critic loved and my 4 and 6 yr old boys had them plain the first night in S’mores the second.

    Reply

  75. When you say 2 oz of unsweetened chocolate, does that mean the little squares of chocolate or 2 oz of the powdered cocoa? Thanks!

    Reply

    • Yeah, I am so thrilled to hear that Kelly. I just love this recipe. I rarely make any other brownie because none compare. So thrilled you liked them. Thanks for taking the time to swing by to let me know. I appreciate it. xx

      Reply

  77. Hi,
    The brownies look divine! will definitely try.
    Just a quick question, how do you get the cracked crispy surface look. I can never get that right.

    Reply

    • This recipe seems to get that top every time I make it. Not sure if it’s luck or this recipe. When I mix I try not to over-mix the flour addition. But if you read up it’s suppose to have to do with the eggs. Beat the batter a little longer than you think is necessary after adding the eggs, it forms a meringue on top of the brownies. Here’s a great, quick read on the subject if you want to learn more. But definitely try this recipe. For me it does it every time. I’m also a big believer in not quite mixing the flour too much.
      Read The Kitchn article here, that’s a great site if you like knowing the science behind things- http://www.thekitchn.com/how-do-i-make-brownies-with-shiny-tops-180270

      Reply

  79. It could be any number of things affecting them. The quality of the cocoa, whether any ingredients were stale, whether your oven temperature is bang on, there’s so many things that can affect the outcome of a recipe. I’ve made these about 50 or 60 times over the years and I’ve only had them fail once. I used poor quality chocolate so it just separated oddly. It happens. The colour should not be an issue, it should not affect taste. They do bubble in the oven, that’s pretty normal when things bake. Let me know how they look when they come out of the oven. I’m happy to help trouble shoot any recipe, any time.

    Reply

  82. Just made these this weekend for the superbowl! Huge hit!!!! My boyfriend and I ate half of the pan and had to make a second batch! Thanks for sharing!

    Reply

  83. Huh! Can’t figure out for the life of me where I messed up here… I did this recipe and my brownies came out VERY light. Not at all fudgy and dark like yours. Haven’t tried them yet but coming out of the oven they are a pale brown. Retracing my steps and can’t find anything I did that differed from the recipe!

    Reply

    • Hey Amanda, it can be as simple as the quality of chocolate you use. I use really high quality (sorta pricey) ingredients. I buy really good baking supplies and butter, so it can play into the final results. Not all chocolate is created equal, in fact they can vary greatly. Also wait till they cool to judge the colour. Everything looks weird in the oven because the oven lighting is so yucky. I can’t remember if the photos of this were taken on a bright or gloomy day, but all my photos are taken with natural light using bounce boards for extra light. I don’t have photoshop so I try to make sure the photos are taken in the most true light possible since I’m super limited when it comes to editing. I wouldn’t worry too much what they look like as long as the taste is what you’re looking for.

      Have you heard of Alton’s Brown’s technique of cooking brownies for 20 minutes, then removing them for 20 minutes, then slipping them back into the oven to finish? I am SO trying it this weekend.

      Hope they turn out. I make these at least once or twice a month and never have issues with them. We like them so much that my daughter won’t let me make any other brownie recipes. It’s why you see so few of them on my blog. It’s driving me a bit nuts because I love to experiment. ha

      Reply

  84. Just made this today! Made a quadruple batch. My intention had been to follow the recipe exactly, however, I accidentally doubled the flour (ugh). Happy to report – they were still super yummy/gooey. 3/4 got made into brownie muffins (with a caramel square in the middle) – freeze these to give out with freezer meals for friends who have babies/dealing with illness (made 36 cups) – and 1/4 got made into an 8×8 pan of Peppermint brownies (added 4 drops of Young Living Peppermint Essential Oil). This will be my go-to recipe from here on out! Better than Money Saving Mom’s “Ultimate Brownie” recipe – after 2 trials of that, I was like – not quite what I’m looking for. This is it! Thanks for sharing!

    Reply

    • Elise you just made my day. I’ve had such a horrible one, but reading this totally turned it around.

      I’ve totally been there. The one time I was suppose to make my mom’s apple crisp for the blog I messed up the ingredients. It was hilarious, I’ve made it a million times, I can makee it in my sleep, without her notes. But that one day it went so wrong.

      I swear this brownie recipe is amazing. It’s based off Katherine Hepburn’s recipe which is known by so many people. It’s perfect for people who love fudgy brownies. I’ve messed this up before and it always seems to come out right. It’s almost fool proof.

      I just made two batches this week. One has creme eggs in it, the other has m & m’s. Ha. I just can’t help myself. I may have to try the peppermint oil trick, that sounds amazing.

      Thanks for taking the time to stop by. It’s very sweet of you and I’m so happy you liked them.

      Reply

  85. Hi Kim!
    Your brownies look so fabulous i got to try them! But just a question, if i were to use a 9×9 inch pan, how long would i have to bake these delicious brownies?
    Your reply is greatly appreciated 🙂

    Reply

    • Hey, I use a 9 inch on occasion. They will be super thin but still good. Try cutting the time down by about 10 minutes, then check them. They have a gooey consistency when hot. Then they firm up slightly after cooling. But still gooey. More of a fudgey brownie than a cake brownie. Hope that helps.

      Reply

    • Hey Karissa. I’m so glad you liked them. I do happen to have a sweet tooth so a lot of my recipes are a bit on the sweet side. You can totally cut down the sugar in these. Most recipes you can safely cut sugar in half. It’s only the rare recipe that you can’t. You could also try using dark chocolate, that might cut the sweetness for you.

      Reply

  88. They are so yummy!! I made them to give them as a gift to my boyfriend, I hope they taste as yummy tomorrow when I give them to him. Mine didn’t look as pretty as in your pics though, but I least the taste good! I don’t know if they are gonna survive till’ll tomorrow, they are too good haha

    Reply

  89. I cannot see the left hand column of this website, including the ingredients of what sounds like it might be an awesome recipe because the share system is eating up the content. Please put it on the right side or bottom of the page. Thanks!

    Reply

    • That is very odd. I’m seeing it fine from all my devices. I’ll ask my tech girl about it. I’m not sure why you can’t see it. The ingredients are actually in the middle. Very odd situation. Thank you for letting me know.

      Reply

    • Hey Angela, thanks for the heads up. The recipe plugin was pulling the wrong link, not sure why or how. The link in the post was right but the link in the recipe area was wrong. It’s vanilla salt. You don’t have to use it if you don’t have any. Regular salt is totally acceptable. I just happen to always keep vanilla salt on hand for added oomph to baked goods. But it’s more of a preference for me. Not necessary to the recipe. Use regular salt if you don’t have access to vanilla salt or don’t want to make any. If you do make vanilla salt it makes lovely holiday gifts. I always give away tons of it during the holidays. I make huge batches of it.

      Thanks for noticing that and letting me know. I really appreciate it.

      Reply

  91. It would be great if you moved the bar with the pins for pinterest, facebook, etc to the right hand side of the page so the recipes ingredients can be read. The recipe sounds great and I’d like to try it.. Thanks.

    Reply

    • You should still be able to see it. Are you on a desktop or mobile? I’ll mention the issue to my tech girl. I’m on now and can read it but I’m wondering if mobile is causing some issues. Thanks for the feedback.

      Reply

  92. Hi !

    Looveee the pic !

    1. How much beaten are the eggs?
    2. When I mix the sugar into the chocolate, should I wait the choco to cool down? Should I wait until the sugar melt?

    Help lol. Just made these and failed 😣

    Reply

    • Hey. Oh no, that sucks. I hate when recipes don’t work for some people. Were they too dry, too wet? if you let me know I can probably trouble shoot them. I’ve made these brownies about 100 times now and they’ve only failed once for me. I had the heat too high and added an ingredient at the wrong time. But usually they work even if something is slightly off. I usually just beat the eggs very lightly, and on occasion when I’m wildly lazy I’ve tossed them in without beating them. I know, I shouldn’t admit that but sometimes I’m hurrying or forget. It shouldn’t affect the outcome too drastically.

      When you melt the chocolate and butter together you want the stovetop on so it’s warm but not hot, basically just warm enough to melt the butter and chocolate without scorching it. If you cook it too high it gets a weird taste to it, and will start to burn quickly. Once the butter and chocolate are just barely smooth I take it off the heat. I add the sugar right away because you want the heat from the chocolate and butter to dissolve the sugar, otherwise the brownies will be grainy (best word I can think of to describe that). Mix it really well for about 1 to 2 minutes, that way the sugar really gets time to do it’s thing. At that point the mixture is cool enough to add the eggs. If you add them when it’s too hot it will scramble your eggs which would be seriously gross. Ha. I know because I’ve had that happen with other recipes. Then just mix everything really well and toss it in the pan. Maybe your pan was too big, or too small? Or sometimes if any of the ingredients are old, or stale, it can throw off the recipe. Even moisture and altitude can affect the outcome.

      When they’re done they are really gooey and soft. When they set they become easy to pick up and eat but still very soft and fudgy. We love ooey, gooey, fudgy brownies. So if you’re used to a cake like brownie the texture of these would seem weird.

      Let me know what sort of went wrong, too wet, too dry, over-cooked, under-cooked or weird texture and I might be able to help. I love helping so hit me up any time. I’m always bummed when these fail for people. I hate seeing people waste money, and time. Plus I just like to know my recipes typically work out well. So I’m always happy to problem solve with people. Email me if you need instant help. Urgent I’d nudge me on FB. I’m usually online a lot but we got a new horse today so I was gone all day today.

      Reply

  93. Hi there! If I make these in a silicone cupcake pan, would I change anything about the recipe? I want to make heart-shaped ones for Valentine’s Day. Thanks!

    Reply

    • I’ve not tried them in silicone pans. But I’m sure it would work. Just start checking them sooner, because these are fudgy brownies so they’re super moist. Not sure how well they would hold their shape. You could add a little more flour to the recipe to make them a tiny bit less fudgy so they hold up better. If I were trying it I’d likely cream the butter and sugar instead of melting it. Then I’d add an extra 1/4 cup of flour to see if that helps hold the shape better.

      Are you using individual cupcake liners or multi-well type of pan?

      Reply

    • Hey Lucy. The theory on cracked tops is basically over-mixing after the eggs are added. Some people love it, some people hate it. There’s a section in the cookbook BakeWise that explains why it happens. Essentially it’s a thin layer of meringue that develops after you cream the butter and sugar, then add the eggs. So if you want to do it on purpose mix a little too vigorously after you mix in the eggs. I never plan to do it, I just find it happens with this particular recipe. Or I’m just a bad baker, ha. It’s basically poor technique if it’s not planned. If it’s planned and it works you’re a genius. Crazy, right? I know a lot of people say not to over-mix batter with brownies, and that leaving a little flour showing isn’t such a bad thing. For me I like a smooth batter so I mix mine a little more than I probably should. Hope that helps. Let me know how they turn out. And sorry this took so long, we’ve had a weird month so I haven’t been as prompt as usual with replying.

      Reply

  95. Can you confirm that 8tbsp of butter is 1/2 cup? Made these last weekend but can’t tell if I slightly undercooked them or messed up on an ingredient – thanks!!!!

    Reply

    • Hi Liz, sorry to just see this now, I’ve been offline most of the weekend.

      Yes, 8 tablespoons is 1/2 cup. Here’s a fabulous chart if you want to print it off and pop it in your cupboard: http://www.tablespoon.com/posts/tablespoon-conversions-tablespoons-in-cups/bdf92edc-7542-4af5-8d55-6bd11ef77101

      I keep those things inside my baking cupboard to make it easier for me. I’m Canadian so I’m constantly converting things. I really should put a conversion tool on the blog. It’s something I’ve been looking into to make things easier for everyone using the blog.

      This particular brownie recipe is very soft and fudgy. When you first take them out they almost seem underbaked. Once they cool they should be soft and still slightly fudgy. They don’t bake up like cake-like brownies. When you pick one up and it’s hot it will almost fall apart and the texture is slightly harder than creme brulee. Once it cools it should still be soft and you can pick it up but it might start to fall apart because it’s soft. Hopefully that makes sense and helps determine if you’re getting the results you should be. We like our brownies soft and fudgy. If you don’t add some extra flour the next time you make them. It might help. These are based on Katherine Hepburn’s brownies.
      http://www.joyofbaking.com/katharinehepburnbrownies.html

      Let me know if you need any ore help. I’m always happy to help. I’ve made these about 10o times, my daughter won’t let me make any other brownies. I know if I misstep with the stovetop portion they won’t turn out. One time I had the heat too high because I was in a rush and they were crumbly. Another time I didn’t measure the butter correctly and they were too soft. It happens to all of us.

      You can hit me up here or by email, I’m always happy to answer questions or trouble-shoot recipes with anyone. It helps me as much as the readers. Anything I can learn about writing the recipes more efficiently for readers is a good thing.

      Reply

      • Hi Marilyn. The 23 cm pan is the equivalent of an 9 inch pan. It might make the brownies too thin, but if you like crispy edges on your brownies it could be a blessing in disguise. Usually I’d recommend an 8 inch (20 cm) but if all you have is the 23 cm then I vote go for it and just know they’ll be won’t be as thick as the photos, and start checking them about 5 minutes sooner than the recipe calls for. Let me know if you need any more help. I’m always happy to help out.

        Reply

    • Hi Marilyn. No worries. I’ve used semi-sweet in it’s place. You can even swap it out for all milk chocolate or dark. It won’t affect this recipe much. Some recipes the types of chocolate used would cause issues, but this one is pretty adaptable so you can substitute the chocolate without any trouble. Hope that helps.

      Reply

  99. Hi Kim! I made these today in a 9 inch own and they were seriously the best I’ve ever had, although a little dry on the edges since I kept the time as it would be for an 8 inch pan. Will buy a 8 inch next week to get them completely perfect. Thanks for such a great recipe, so happy to have found the best fudgy brownie recipe ever!

    Just a quick last question.. Can I freeze these? And for how long will they last? And can I put a few in the refrigerator after they have cooled?

    xoxo,
    Marilyn

    Reply

    • I am so glad you loved them. These are my daughter’s favourite brownies. I think I’ve made them over 100 times. At least.

      I’ve frozen them, just be sure to make sure you seal them up really well. I’ve kept mine in the freezer for maybe 3 to 4 weeks. Any longer and I’d worry about freezer burn, or the texture changing when you take them out.

      And yes, I keep mine in the fridge all the time. I find they keep longer that way. I usually freeze half, and refrigerate half.

      Seriously, so happy you loved them. Thanks for letting me know.

      Reply

  100. Hi Kim,

    what kind of butter did you use? just wondering if its unsalted or just normal butter.

    thanks 🙂

    Reply

    • I tend to use salted for almost all my baking just because I prefer the taste. Most bakers recommend using unsalted though. This recipe is super forgiving so you can use either. Hope you love them.

      Reply

  101. These brownies look gorgeous!! I am drooling already! Will certainly make them.
    Just one question I have- there are a few friends of mine who don’t take eggs. Can you suggest any alternative ingredient for them?

    Reply

    • Hi Mekhala. I’ve not tried doing it myself in this particular recipe but typically you can substitute 1/4 cup unsweetened applesauce for 1 egg. You could also try using 1/4 cup mashed banana. I’m not sure how an egg substitute would work. I don’t bake with those so it’s foreign territory for me. I can’t guarantee how well it would work but I’d likely try the applesauce first. I’ve done that with other recipes. Hope that helps.

      Reply

  102. These are delicious. I just made some and they are very moist and oh so good! They will definitely stay on my list of favorite dessert recipes.

    Reply

    • Hi Sara. I’m so glad you liked them. We just made a batch on the weekend. The kids were here so I had to make them.

      Reply

    • Hi Lorraine. So sorry to hear that. I know I’m always bummed when I make something and it doesn’t work out so I completely empathize. Since these are fudgy brownies they aren’t very tall but they shouldn’t be flat. Feel free to email me if you want any help figuring out what went wrong. Sometimes elevation differences or brands used can affect the outcome. So many variables can come into play. Happy to help in any way I can.

      Reply

  105. I read through only a dozen or so comments, no one apparently made the brownies … or they would have said there’s a recipe error. It only calls for 1/4 cup of flour … There’s no way you can get 8 brownies from 1/4 cup flour!

    Reply

    • It’s not an error at all. It makes a full pan of brownies. Less flour means fudgy brownies. If you prefer cake-like brownies feel free to use more.

      Reply

    • Hi Lani. I’ve made them in a bigger pan and doubled the recipe before. They turned out well. My only issue with that is I like the pieces on the edge of the pan. Ha. So I usually do two 8 inch pans instead of doubling this.

      Reply

  109. These really ARE the BEST.. I was short an egg and made half the recipe and parchment lined a cast iron skillet. I used white chocolate chips in place of the semi sweet and unsweetened cocoa for the unsweetened chocolate ( for each oz use 3 T cocoa and 1 T butter.. These were amazing

    Reply

    • I’m so glad you liked them. I’ve had to substitute ingredients before too. I swear this recipe is fool-proof.

      Reply

        • Thanks so much. We love this recipe so much. I rarely make any other brownie recipe because we love this one SO much.

          I’m like you, I love experimenting and flying by the seat of my pants.

          Reply

  110. I substuted baking cocoa powdercfor the unsweetened chocolate squares. 6 tablespoons cocoa powder + 2 tablespoons oil. These came out perfect!

    Reply

    • I’ve had to substitute ingredients too. It’s one of those recipes that is so easy to adapt. I’m so glad yours turned out well. Did you use coconut oil?

      Reply

  111. These brownies look amazing! Will definitely try them. Just wanted to know how many ounces would 8 tbsps of butter make..

    Reply

    • Hi Shaireen. 8 tablespoons equals 1/2 cup.

      1/2 cup = 113 grams = 1 U.S. stick = 4 ounces

      Hope that helps!

      Reply

    • I usually just make two 8 inch pans when I want extra. That way you get more edges which so many people like.

      Reply

  114. You’re NOT kidding when you said Best Brownies!!! This is the only recipe I use and my family demands these all the time. Thank you!

    Reply

    • Thanks so much Kim. I’m glad you love them. I’m a sucker for ooey, gooey, fudgy brownies so I make these WAY too much.

      Reply

    • I like Ghiradelli too but my kids are partial to milk chocolate. Ghiradelli makes amazing chocolate. It melts beautifully.

      Reply

  116. These are literally the best brownies I have ever put in my mouth! The second batch is in the oven as we speak. And it’s an RV oven which is a feat in and of itself to get something to cook evenly in it!! Thank you so much for this recipe!!!

    Reply

    • Thanks so much Elizabeth. I love that you made them in your RV. That’s amazing!

      These are my daughter’s favourite brownies. She loves them!

      Reply

  117. We are a gluten-free family. That being said these are the ONLY brownies I have found that everyone in our strangely wonderful family loves and will eat that I can adapt to our gluten-free life-style. They have the three most important components of any recipe…(1) Easy (2) easily adaptable to our GF living and (3) stunningly delicious. You will not be disappointed making these brownies…gluten-free or regular. They are moist, chocolate-ly and they keep beautifully. Go bake some brownies 🙂

    Reply

    • Hi Mary Rose. I am so happy to hear they can be adapted so easily for gluten free diets. I’ll have to try it myself.

      My daughter loves these so much I rarely make any other brownies. Which isn’t good given I’m a food blogger. Ha!

      Reply

  118. If I wanted to double the recipe to make 9x 13 pan, would that work? Has anyone tried it? Does it change the baking time?

    Reply

    • Hi Allyce. I make them often in a 9 x 13 inch pan. You will cook them slightly longer. If you like I can make them again next week in a 9 x 13 inch pan and time it for you. I’d do it this week but I’m leaving for vacation in a couple of days.

      Reply

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