The BEST Fudge Brownies You’ll EVER Make – Pinky Swear!

The BEST Super Fudge Brownies

Like you, I’ve made my share of brownies over the years – some good and some bad.  While the good ones were just that, they were never what I’d call the ooey gooey type of brownie I was constantly in seach of.


I cracked open my Mrs. Fields Cookie Book and decided to try the Super Fudge Brownies recipe. These brownies are SERIOUSLY the BEST brownies I’ve ever made!


Holy cow, these brownies are SO moist it’s not funny!  Super Fudge Brownie is a VERY appropriate name!  I highly recommend this brownie recipe for anyone who like moist and super Chocolaty brownies. I’ll even go so far as to say this will be the ONLY brownie recipe I’ll make from now on.

These are simply the best - Chocolate heaven!!!

Now, let’s make the BEST brownies…

Brownies ingredientsThe ingredients…

spray baking pan

and the lucky (sprayed) baking dish that will hold them.

unsweetened baking chocolate

Combine unsweetened baking Chocolate…

add butter

and butter in a medium saucepan.

stir until melted

Melt over medium-low heat and stir until…

melt chocolate like this

melted.  Remove from heat and stir until smooth.

add eggs in a bowl

In a large bowl, using an electric mixer on medium speed…

beat eggs

beat eggs until…

fluffy eggs

light yellow in color – about 5 minutes.

add sugar

Add sugar.

beat eggs until fluffy

Blend on low until thoroughly combined.

add vanilla

Add vanilla.

add chocolate

And melted Chocolate to the egg and sugar mixture.

blend in chocolate

Blend on low speed until smooth.

mixed chocolate

Like this.  Ignore the bubbles, they’re fine.

mix in flour

Add the flour.

mix chocolate and flour

And mix thoroughly.

blended chocolate

Like this.  Yuuuuum!!!

pour brownie mixture into pan

Pour batter into greased pan.  Geez, I so wanted to pour it straight into my mouth!!!  DROOL!!!

lick the spatula

Crap!  I have competition in the spoon-licking department!  Oh well, the kid DOES need to eat!  HA!

smooth brownie mixture with a spoon

Smooth the surface with a spatula – if not being LICKED! (Ahem, oh dear daughter of mine!) – or a spoon.

add chocolate chips

Sprinkle uniformly with Chocolate Chips!

chocolate chips on brownie batter

Oh man, this is gorgeous!

chocolate heaven

Sorry, I had to look at it one more time before baking.  Wow, these are going to be some awesome brownies!

put brownies in oven

Bake @ 300*on the center rack of the oven for 45-55 minutes until the batter  sets and a toothpick inserted into the center comes out clean.  Do NOT overbake! I know, my oven needs cleaning… someday.

cool brownies at room temp

Cool at room temperature.  The recipe then says to cover and refrigerate for at least 1 hour, then cut and serve chilled. HA!  Are they serious?  What self-respecting Chocoholic is going to wait THAT long? NOT me! We ate these puppies within MINUTES of removing them from the oven.


The BEST super fudge brownies!

We burned out tongues a little from the super hot Chocolate Chips, but as you can see, it was completely worth it.  These are absolutely the BEST ooey gooey, SUPER moist fudge brownies – hands down! Mrs. Fields, I thank you from the bottom of my Chocolaty heat!  I truly do!  What a treat!

As always, ENJOY!!!

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Yield: 16 brownies, 2" square

Prep Time: 10 minutes

Cook Time: 45-55 minutes


6 oz. unsweetened baking Chocolate squares
1 cup salted butter, softened
4 large eggs
2 cups white sugar
1 Tbsp. pure vanilla extract
1/2 cup all-purpose flour
1 cup (6 oz.) semisweet Chocolate Chips


Melt unsweetened baking chocolate and butter over medium-low heat, stirring constantly until almost melted. Remove from heat and stir until completely melted. Set aside.

In a large bowl, beat eggs until light yellow in color, approx. 5 minutes. Add sugar and mix thoroughly.

Add vanilla and melted chocolate to the egg and sugar mixture. Mix until smooth, then add the flour and mix thoroughly.

Pour batter into greased 9" x 13" baking pan. 8" X 8" pan will work too, but may need to bake longer. Smooth with a spatula. Sprinkles chocolate chips on top.

Bake on the center rack at 300* F for 45-55 minutes. A clean toothpick placed in the center of the brownies indicates they are done. Do not overbake.

Cool to room temperature, cover and place in the refrigerator to chill for at least 1 hour. Cut into 2" squares and serve chilled.

Enjoy! :)

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123 Responses to “The BEST Fudge Brownies You’ll EVER Make – Pinky Swear!”

  1. Michelle S — October 3, 2010 @ 3:50 PM (#

    These look great! Wish I had time to bake some right now :o )


    • gotchocolate replied: — October 3rd, 2010 @ 4:44 PM

      They are SO easy to make. I hope you do find some time to make them because they are VERY good. We’ve made them twice now and they were just as good the second time! My 11-year-old daughter liked them so much she wanted to make some with her friend (which they did all by themselves) so they can them to their teachers. CUTE!!! LUCKY TEACHERS!!!

  2. Frances — October 4, 2010 @ 8:11 AM (#

    I want to leave work and go make these NOW. They look amazing!


    • gotchocolate replied: — October 4th, 2010 @ 9:52 PM

      I kid you not these are to DIE for. I hate that word – DIE – but these brownies are so moist and almost fudge like, they are D-E-L-I-C-I-O-U-S!!! We’re made them twice now and my 11-year-old daughter and her friend even made another batch all by themselves so they could take them to all their teachers. It was so funny, i picked up my daughter after work this afternoon and she said her math teacher announced in the 6th grade “wing” of the school, “Allison makes the BEST brownies in the whole world!” How awesome is that!

      It put a smile on my face, for sure! I surehope you do find the time to make them. They really are easy and SO worth it.

  3. sierrah — November 18, 2010 @ 9:14 AM (#

    ur brownies were really good love the ing.


  4. Gianna — December 25, 2010 @ 3:42 PM (#

    Those look fantastic!


    • gotchocolate replied: — December 25th, 2010 @ 3:45 PM

      They are! I promise! I made a brownie recipe, actually cookie bar recipe from Mrs Fields Cookie Cookbook last week and they were very brownie like in appearance but didn’t hold a candle to these Fudge Brownies!!! I hope you try them and let me know if you like them. I only make this recipe now!

  5. Miss RJ — April 4, 2011 @ 12:55 PM (#

    Oh, my goodness! I am SO making those! You have me drooling over my laptop!

    Love your blog!
    A fellow chocoholic,
    Miss RJ


  6. Bethany Larrabee — April 26, 2011 @ 12:01 PM (#

    Oh my those looks so good!!!


  7. Jennifer — May 19, 2011 @ 5:10 PM (#

    Hi There,

    You didn’t say what temp to put them on. I am in the USA so could you please convert if it is a UK recipe you have?




    • Laura Rucker replied: — May 19th, 2011 @ 7:48 PM

      Oh no! You’re right! Sorry, Jennifer! 300* and I just added it to the instructions. Thank you SO much for letting me know. Kind of important! HAHAHA!!! :)

  8. Billie R — July 30, 2011 @ 11:43 AM (#

    WOW! These look SO good. I have no baking chocolate though, I have to decide if laziness outweights my chocolate addiction.


    • Christi V replied: — August 2nd, 2012 @ 2:46 PM

      I didn’t have any baker’s chocolate either, so I used cocoa powder! 3 tbs cocoa powder + 1 tbs oil = 1 square of baking chocolate! I used that equation six times, and my brownies taste wonderful!

  9. Anonymous — December 3, 2011 @ 9:48 PM (#

    Hey there, these look absolutely delicious! My mouth is literally watering! May I know the size of the pan that you used?


    • Laura Rucker replied: — December 3rd, 2011 @ 10:22 PM

      Oops, sorry! 9″ x 13″! Enjoy those brownies. They really are the best I’ve ever made! :)

  10. Marissa — March 7, 2012 @ 4:20 PM (#

    I have this exact recipe and have been making it for over 10 years now!!! These are to die for! The process that goes into making these are pretty much the reason that made me fall in love with baking! The way they eggs turn color after beating them for so long, then the shininess that happens after you add the sugar! Awesome! So I have to ask, I know exactly where my recipe came from (ours are to a T the same)….. where did you find yours?


  11. Anonymous — March 11, 2012 @ 5:10 PM (#

    Omg! These look so ahhh-mazing! I am writing an article on the top 7 best desserts ever and these maid the list for our school paper! Thanks!


  12. Jackie s — June 26, 2012 @ 5:08 PM (#

    Im a
    Most done with these and just realized there’s no sort of leavener (baking powder/soda)…. Well can’t wait to try them!


  13. su — July 1, 2012 @ 8:46 PM (#

    hey.. by 300* u mean 300 fahrenheit???


    • Laura Rucker replied: — July 2nd, 2012 @ 5:40 AM

      Yes, sorry! Happy baking! :)

  14. Can i add unsalted butter instead of salted? — July 10, 2012 @ 1:42 PM (#

    Can i add unsalted butter instead of salted? Plz reply?


  15. Farheen — July 10, 2012 @ 1:50 PM (#

    I mean can i use unsalted butter instead of salted?? What’s the difference though?? The salt?


    • Laura Rucker replied: — July 10th, 2012 @ 2:35 PM

      Yes, you can use unsalted butter if that is all you have or are trying to reduce your salt intake. The flavor won’t be as rich, but it should be OK. I hope this helps! :) Enjoy!

    • Christi V replied: — August 2nd, 2012 @ 2:48 PM

      I used unsalted, because that’s all we had, and I added 2 tsp of salt, and it turned out great!

    • Monika replied: — April 26th, 2013 @ 6:42 AM

      Thanks!!! Exactly what I want to ask too since I also only have unsalted in stock.

  16. Farheen — July 10, 2012 @ 7:11 PM (#

    Umm my brownies are hard from the top and when i inserted the tootpick in the brownies it didnt really come out clean but since it was hard from the top i took it out… Now what? Do u think i did wrong ? I baked it for 50 mins though!


    • Laura Rucker replied: — July 10th, 2012 @ 7:29 PM

      Oh no! Did you bake them at 300* F and in a baking dish that’s approximately 9″ x 13″? That’s odd that it baked so unevenly. I’ve made this recipe several times and have never had that happen.

  17. Farheen — July 10, 2012 @ 7:38 PM (#

    Oh well, i did wrong.. I mean i didnt get the right dish lol.. Will try them again.. Hehe thanks though..


    • Laura Rucker replied: — July 10th, 2012 @ 8:24 PM

      Actually, I apologize because I might not have indicated the baking dish size. If your dish was smaller, then the batter was probably too thick, causing it to cook on the outside and not bake in the middle. Phooey!

      I need to go back and put this recipe in my recipe plug-in that was added with the new design last winter. Then all the directions would be in one spot. I’m sorry! These really are the best fudge brownies I’ve had to date.

      Thanks, Farheen, for your feedback. I really appreciate it! :)

  18. carlos — July 20, 2012 @ 5:22 PM (#

    what kind of chocolate did you use? Like what is the name brand of that chocolate ? does it matter?


    • Laura Rucker replied: — July 23rd, 2012 @ 7:30 PM

      Hi Carlos! I used Baker’s brand for the chocolate squares and Nestle’s Chocolate Chips! ANY chocolate will work, but the better they taste (in other words, not cheap stuff), the better the brownies will taste!


  19. Cat — August 12, 2012 @ 9:50 AM (#

    For such a decadent i must refrain, and with all the will power within me impose some portion control!! hahahahaha!
    so I was wondering, if i was to halve the recipe would i need to change trays, or simply just change the cooking time?
    Thank you for posting such an awesome recipe by the way! :)


  20. Anonymous — August 13, 2012 @ 9:21 AM (#

    You have in the instructions to use an 8×8 pan, but then in the comments a 9×13?


    • Anonymous replied: — August 18th, 2012 @ 2:52 PM

      Yea, I was wondering the same. From the photos it looks like a 9×13 pan is being used, but the recipe says 8×8, and that it yields 16 pieces (2in squares) which means it’s 8×8. I’m confused :/ I need to make these today..

    • Laura Rucker replied: — August 18th, 2012 @ 3:03 PM

      Hi guys! I just double checked the recipe in my cookbook and it does says to use an 8″ x 8″ baking dish. Mine is a little bigger than that and they turned out just fine, just a little thinner from top to bottom they would be in the recommended dish size.

      Enjoy! :D

  21. Chantelle — August 18, 2012 @ 10:45 PM (#

    YUM! It’s in the oven now, and I’ve licked the bowl. Mine wasn’t as silky & dark as yours though, I’m wondering if my chocolate was dark enough… It was Cadbury’s cooking dark chocolate 45% cocoa. And my mixture had a mousse like consistency, I’m hoping it tastes okay?


  22. kasie — August 30, 2012 @ 11:48 AM (#

    My batter wasn’t very thick, is that a problem?


    • megan replied: — February 11th, 2013 @ 7:49 PM

      its supposed to be like cake batter, so no. It should be a thick pudding consistancy.

  23. Anonymous — October 8, 2012 @ 6:55 PM (#

    I was really excited to try this recipe but for some reason it turned out awful :( not sure why.. it was definitely moist, but not very dark, and one side seemed to rise? Haha I’ve never had much luck with baking, I’m sure it’s me that’s to blame, not the recipe.. do you have another simple brownie recipe that is suitable for terrible bakers like me? :p


  24. Brandi — November 11, 2012 @ 9:12 AM (#

    Just put a batch in the oven. It’s a test run for Thanksgiving. Thank you for the simple way you explained the recipe. The pictures were very helpful. Can’t wait to taste them.


  25. muslimagirl — November 13, 2012 @ 9:07 AM (#


    I, too, struggled to find the perfect brownie recipe. After some disappointments and some mediocre ones, I finally found one I will keep making.

    Some substitutions I made: I didn’t have the unsweetened baking squares, so I used the semi-sweet baking squares, and used instead of 2 cups sugar like 1 3/4 cups. I also used unsalted butter b/c that’s all I had- and added like 2 teaspoons salt to the recipe.
    It wasn’t as dark chocolatey as I imagined but everyone, and I mean, EVERYONE, in my family loved them – they aren’t too into dark chocolate anyway.. more like milk chocolate type of people.

    Nonetheless…. great recipe and thanks for sharing!


  26. Erin — December 6, 2012 @ 12:42 PM (#

    I have to say – I made a mistake and baked these at 350 for about 40 minutes… and they still came out delicious. Not as fudgy, but still super tasty!


  27. Anonymous — December 16, 2012 @ 2:55 PM (#


    I found just found your blog the other day while searching for a good brownie recipe…and yours looks delicious, can’t wait to try them. Just a quick question, it says to use an 8×8 baking pan, however the one you are using looks bigger. The reason for my question is that I have other sizes of baking pans, would it affect the recipe is we don’t use an 8×8? Any suggestions if I use other size (9×13?)

    I’m baking this tomorrow for my xmas party, it would be awesome if I could have an answer by then.

    Thanks, love your blog!


    • Laura Rucker replied: — December 16th, 2012 @ 3:15 PM

      Sorry, yes, an 8″x8″ pan will work fine too. Thanks for pointing this out to me. I just updated the recipe to reflect this. :)

      You may need to bake the brownies longer if you use a smaller pan because they will be thicker/taller, if that makes sense. Just check the brownies 10 minutes prior to the completed baking time by inserting a toothpick in the the center of the pan. Keep checking every 5 minutes or so to see how they’re baking and remove from the oven once you get a clean toothpick after inserting it in the center of the brownies.

      I hope this helps and have a GREAT Christmas party! :)

  28. Char — December 19, 2012 @ 9:01 PM (#

    I’ve made this brownie recipe twice and it has lived up to it’s name! I made a slight change the second time and put a layer of caramels, pecans, and semi-sweet chocolate chips in the middle and layered more brownie mix on top of that. And on top of that more melted caramel candies with more pecans! Yu-um! Wish I could post a pic of all the happy faces today that loved the brownies….with vanilla ice cream! This recipe is a great base for creativity! Thanks:)


    • Laura Rucker replied: — January 7th, 2013 @ 8:32 PM

      Wow, Char! I’m SUPER impressed! Sounds delicious!!! :D

  29. Scotty B — January 6, 2013 @ 5:47 PM (#

    Man! This looks crazy good!


    • Laura Rucker replied: — January 7th, 2013 @ 8:31 PM

      Trust me. They are!!! :D

  30. Anonymous — January 9, 2013 @ 3:15 PM (#

    Looks great, I’m about to try to make them. I only have cocoa powder though, so I’m going to try to improvise. You should post an alternative to this recipe for cocoa powder users though. I pretty much never have bakers chocolate


    • Laura Rucker replied: — January 9th, 2013 @ 10:17 PM

      EXCELLENT suggestion! I’ll get right on that.

      THANKS! :D

  31. Anonymous — January 21, 2013 @ 2:01 PM (#

    Hey! I have a question can I use cocoa powder instead of chocolate?


    • Laura Rucker replied: — January 24th, 2013 @ 7:58 PM

      Hello there! The answer to your question is actually right on the back of the Hershey’s Cocoa can.

      Here goes:

      3 level tablespoons cocoa powder + 1 tablespoon shortening, butter, or oil = 1-ounce unsweetened baking chocolate.

      I hope this helps! Please let me know how this turns out since I have yet to try this method. Have a great day! :D

  32. Bridget — January 26, 2013 @ 9:07 PM (#

    These brownies are disgusting!!! I made them with all the right steps and ingredients and they are just horrible! The bubbles did make a difference and it was soooo bitter! They tasted like old raisins! I am sorry, but i could buy a Betty-crocker mix that would taste a thousand times better than this!


    • Laura Rucker replied: — January 26th, 2013 @ 10:13 PM

      Hi Bridget! It sounds like you forgot the sugar. Those unsweetened baking chocolate bars ARE nasty without sugar added with them. I hope you get the chance to try this recipe again. They are FANTASTIC!

      Have a great day! :D

    • megan replied: — February 11th, 2013 @ 7:42 PM

      I think you forgot an ingredient or two..and don’t overcook.

    • magen replied: — April 26th, 2013 @ 5:08 PM

      That was kind of cruel.

  33. Scatteredmom — January 26, 2013 @ 10:04 PM (#

    I have had the cookbook that this recipe is in for 20 yrs and haven’t had one bad recipe from it. I’m wondering if Bridget either reduced or forgot the sugar, as there’s no way they are bitter.

    How would the bubbles make a difference? They are only there from whipping the eggs a little. Once you blend in the other ingredients and give it a good stir, things are fine. It’s a basic brownie recipe. If they concern you, you can band the pan on the counter a little bit once you’ve put the batter into it and smoothed the top. I’d also check your oven if they were overbaked, it’s possible that the thermostat is off.


    • Laura Rucker replied: — January 26th, 2013 @ 10:16 PM

      Excellent points you made here, Scatteredmom! I, too, think Bridget accidentally forgot the sugar.

      Thank you! :D

  34. Sheina Mayer — January 30, 2013 @ 1:02 AM (#

    Hi! This looks yummy, I’d love to try this! But I have a question. What is the thickness of your brownies when it is not yet cooked? I’d be using smaller pan (not 9″ x 13″) for my small oven. I’ve read in one of the comments that someone’s brownies are already hard outside but not on the inside due to its thickness ’cause he used a smaller pan. I’m afraid that I’d be experiencing that situation :(




    • megan replied: — February 11th, 2013 @ 7:40 PM

      You probably didn’t beat the eggs and sugar long enough. They should stiffen up slightly. Make sure they are large size farmers eggs as well.

  36. Katreece — February 1, 2013 @ 8:53 PM (#

    Laura, you are the Queen of the Chocolate Scene!
    You are rockin’ out with this post, look at all of these comments. Yay and YAY! just came over to show some chocolate love ;)

    The brownies look awesome and you’re awesome too.


    P.S. Is that li’l spoon licker your daughter? cute.


  37. yvonne — February 3, 2013 @ 10:58 AM (#

    Made them once, used mini semi chips, 1 cup in the batter and 1 cup on top before baking. Today I will make them for superbowl sunday. This time I will add 1 cup on top after baking!! Cant wait, we are serious chocolate lovers!! Thank you for all your recipes and tips!


  38. Amanda — February 9, 2013 @ 2:14 PM (#

    These really are the best brownies ever. And, SO easy. I’ve made them three times so far. If you can stand it, do chill them in the fridge first. It is well worth the wait, trust me.


  39. JulieD — February 10, 2013 @ 11:01 AM (#

    looks so good, Laura!!


  40. megan — February 11, 2013 @ 7:34 PM (#

    Best brownies ever. Don’t think they could have been any more gooey and fudgey. Super easy to make. No way to fail. I traded out chocolate chips for sweetened shredded coconut and it formed a nice golden brown crust without compromising the brownie at all. Will definetly make again. Thanks!


    • megan replied: — February 11th, 2013 @ 7:36 PM

      Oh yes and i used a 11″ by 8″ pan and cooked for about 40 mins.

    • megan replied: — February 11th, 2013 @ 7:37 PM

      And i didn’t have bakers chocolate so 3/4 cup of cocoa worked great!

  41. AM — February 15, 2013 @ 8:24 PM (#

    May I know if the source of heat is from the lower part of the oven or upper part OR both sides? Thanks!


    • Laura Rucker replied: — February 26th, 2013 @ 10:48 PM

      Depends on your oven! Mine is the bottom!

  42. Anonymous — February 16, 2013 @ 8:52 AM (#

    Tried this recipe twice, but could you please on confirm the measurements in ounces or grams rather than just cups. Conversion tables seem to differ and I can’t believe this recipe requires A POUND OF SUGAR!! Oh my goodness. Help!


    • Laura Rucker replied: — February 26th, 2013 @ 10:48 PM

      Sorry about that! Type “recipe conversion calculator” in Google and you’ll find a ton of site that will help you convert these measurements. Good luck!

  43. Mr. Vinicius — February 26, 2013 @ 5:08 PM (#

    Wowwww It looks so yummy. I have been looking for a recipe like this for ages hahahaha since I live in Brazil, it is not very common to find some generic brownie powder at the markets, so I always have to make them. But this recipe looks easier and way more fantastic than mine hahhahah, but I guess I don’t have choco chips here, gonna change for something else instead XD

    Gonna make some to my family this weekend! =)


    • Laura Rucker replied: — February 26th, 2013 @ 10:40 PM

      You will love it. Trust me! Enjoy! :D

  44. Laura — March 1, 2013 @ 11:27 PM (#

    These look great so I just made a batch. My whole house smells delicious as they’ve just finished baking. Now I’m dying to start eating them instead of waiting for them to cool down! I’ve been searching for the perfect brownie recipe for a while and I think I may now have found it, thanks!


  45. Brooke — March 5, 2013 @ 7:00 PM (#

    Super yummy and live up to the title of “Fudge”. I was a little hesitant on beating the eggs for 5 minutes but as I approached the “light yellow colour” could see that the eggs were getting thicker. I omiited the chips for topping as I am a basic brownie lover and they are heavenly. I too lacked “unsweetened baking chocolate” and was also 2 ounces short on my semi-sweet squares so added two dark chocolate (70%) ounces and it worked fine – I didn’t omit any sugar but perhaps could have (but then why count the extra sugar when you already added 2 cups [and yes for those asking for conversion it appears that is 50 gms shy of a pound]!). Oh well didn’t make this recipe to take it easy on my waistline – sigh. Still delicious…thanks!


  46. Channell M — March 19, 2013 @ 10:46 AM (#

    These brownies look chocolicious! I am going to make them tonight with some homemade icecream! Thanks for sharing the recipe.


  47. Joey | The J. in R. J. Spindle — March 22, 2013 @ 8:24 PM (#

    Good lord. We made these brownies tonight. Substituted the white sugar for natural cane sugar, the all-purpose flour for whole wheat flour, and also added peanut-butter chips to the top. I cannot stress how wonderful these brownies are. So rich and moist. This recipe as is makes a great dessert brownie. I think for a more snack brownie version we might add a bit of baking powder to fluff them up some. Like yourself, we couldn’t wait til they were completely cooled to try them.

    And THANK you for showing me the 300 degree temp for baking. I’ve only made boxed brownies before, and they go for 350 at 20-30mins. The sides always end up over done. Not this. I’m pretty sure it was mainly due to the temperature/length of time difference.

    This is definitely a recipe that I am adding to my list of “secret weapons” for when I need something simple and fabulous to impress. I’m thinking this will be what I bring to my next pot-luck. I love being that guy who brings the homemade scrumptious stuff.



  48. debbie — March 28, 2013 @ 8:51 AM (#

    i am so glad you posted this. i’ve started packing to get house ready to sell, so i couldnt believe i packed my ms fields cookbook. i’ve made this recipe for years, if you love chocolate, this is the brownie recipe for you! its amazing, only one i indulge in when it comes to brownies! but for sure dont overbake!


  49. so deliciously fudgy…


  50. natalia — April 3, 2013 @ 8:26 AM (#

    hey i am looking for the best brownies ever and i saw this and i though , if i only use 3 eggs then it would be fudgier right?? cause i want them to be really fudgy :D


  51. Anonymous — April 11, 2013 @ 5:38 AM (#

    is there any way the recipe could be converted to grams? i tried doing it myself and came up with 400g sugar… i’m not sure that’s right…


  52. Anonymous — April 13, 2013 @ 3:14 PM (#

    Theyve been in the oven for an hour and ten minutes. In a 9×13″ pyrex dish, @ 300f, middle rack… toothpick still isn’t coming out clean. I’m worried about overbaking. I followed the recipe and intructions to a tee. What should I do?


    • Anonymous replied: — May 16th, 2013 @ 9:44 AM

      I’ve had the exact same problem, I have no idea why they aren’t cooking properly, anyone here got any ideas?

    • Anonymous replied: — July 1st, 2013 @ 1:37 AM

      Wow, same thing happened to me ! It’s been in the oven for about 1 hour now, but its just rising, and is watery!!

    • Anonymous replied: — February 10th, 2014 @ 3:18 PM

      My first batch came out perfect, then two flop batches after that… One thing different in my second batch was that I don’t think I blended it enough after adding sugar, then a gain at adding chocolate, I mixed by hand… I was extra careful for the third batch and still flopped, it rose, but was gooey on the toothpick, when removed from oven, top crispy like brittle, and middle turned hard fudgey, just like the second batch… maybe my fourth batch will turn out as good as the first… Oh, for batch two and three I used semi-sweet bakers Choc vs unsweetened, don’t know if hat was the culprit

      The first batch was soooo good! Best brownies I’d ever had! Persevering till I get it right again!

  53. Hannah — May 3, 2013 @ 5:15 PM (#

    These are AMAZING! I definitely recommend this recipe. Thanks for the post- lovely and helpful images, everything turned out delicious! :)


  54. Antoinette — May 17, 2013 @ 11:11 AM (#

    Q: I only have 3oz of unsweetened choc…..can the other 3 be semisweet????


  55. yee mun — May 19, 2013 @ 7:37 AM (#

    what if im using microwave oven to bake the brownies, do i have to adjust the temperature and duration? thanks :)


  56. kittyboo — May 25, 2013 @ 4:21 PM (#

    Hi there~ Awesome recipe! I reduced the sugar a bit to 1 1/2 cups. I used 74% dark chocolate and added 2 tbsp. of cocoa for depth. It smells sooooooooooooooooooo good! Thanks for the recipe. I been searching for my go-to brownie recipe and this is it! Cheers!


  57. Anonymous — May 30, 2013 @ 1:19 AM (#

    Thanks for the recipe! Is it okay if I use Milk chocolate squares? Will this come out too weird you think? I don’t have unsweetened.


  58. Anonymous — June 3, 2013 @ 10:22 PM (#

    How much flour exactly is 1/2 cup? D:


  59. Anna — June 7, 2013 @ 2:49 PM (#

    I just whipped these together and I’m waiting for my oven to preheat (dingbat forgot to preheat when i started!) I altered it slightly using the zest of a (small) whole orange and about a tablespoon and a half of the orange juice fresh squezzed. I also used nestles “dark” chocolate morsels (they say dark but they’re only 53% cocoa) instead of baking because it’s just what i had on hand and in consequence decided to half the sugar. I then used 1/2 cup butter and 1/2 cup virgin organic coconut oil (yum!). I can’t wait to see how these turn out, I hope they’re okay! I have such a bad habit of altering every recipe I find, but orange brownies just sounded so decadent :D


  60. Anonymous — July 1, 2013 @ 1:34 AM (#

    I followed the recipe, making sure everything was perfect, however as I type, my brownies are still in the oven. It has been over 55 minutes, but they are still almost watery! Before I put it in the oven the mixture looked the same as your picture however it was lighter in color, as I used milk chocolate cooking chocolate. What did I do wrong?


  61. Zhair — July 5, 2013 @ 5:02 AM (#

    Yummy recipe. I wanna do this too. Keep posting


  62. Pierre — July 7, 2013 @ 10:31 AM (#

    Making brownies put lemon to balance the sweetness


  63. Aileen — August 9, 2013 @ 12:46 AM (#

    I tried this today. I used a 9 x 13 dish to bake this. After waiting for 55 minutes, I inserted a toothpick but it didn’t come out clean. I waited for 2 more minutes and took out the brownies because I was afraid that I might overbake them. Still waiting for it to cool down to see how it turned out. But, something must have gone wrong. All the choco chips I put on top of the batter melted. So my brownie has this thin crispy smooth top layer. Hope you can give me advice why it turned out that way.


  64. Doreen — August 14, 2013 @ 9:03 PM (#

    Fudge Brownies baked by colleague Teresa, tasted wonderful and awesome! Hope to try over the week ends.


  65. Melissa — August 25, 2013 @ 12:34 PM (#

    Just made these and I do not understand how people had trouble with this recipe. I made them exactly like the recipe. And they are so delicious!!! My only issue will be to not eat the whole pan. Lol fabulous. Definitely my go to brownie recipe!!!


  66. Wanda — September 1, 2013 @ 6:10 PM (#

    These brownies was soooooo moist and good. Words can not describe how good these brownies are. They are so easy to make. I dont understand how anybody can do box brownies.


  67. KAI — September 4, 2013 @ 6:31 PM (#

    tried this recipe yesterday…. and it was awesome! my family and classmates loved it! it was my first time doing a brownie ^^ so easy to make! thanks so much <3 i love you! thanks for sharing! <3


  68. Anonymous — November 10, 2013 @ 2:43 AM (#

    hey if i add in nuts to the same recipe is that okay?


    • Laura Rucker replied: — November 10th, 2013 @ 4:48 PM

      Absolutely! Let me know how it turns out. I prefer nuts as well. :)

  69. Dirty birdie — November 16, 2013 @ 1:04 AM (#

    I’m not a baker but this recipe has come out perfectly twice. They really are the best. I used an 8×8 pan this time and Baked for about an hour and ten minutes.


    • Laura Rucker replied: — November 16th, 2013 @ 2:09 PM

      Wonderful news! Thank you for letting me know. :)

  70. nicky — December 11, 2013 @ 2:40 AM (#

    Thank you for this recipe. Mine went well.My friends love the output!


  71. Kimberly — December 18, 2013 @ 10:55 AM (#

    Oh yeah! These brownies are soooo good! Thanks for the recipe! I will definitely make these again in the future!


  72. michael — December 21, 2013 @ 3:25 PM (#

    …MMM, those look great!!



  73. Tamara — December 24, 2013 @ 11:25 PM (#

    Made these twice and they are beyond delicious. The first time I only had 3 eggs but it was still delightful though it didn’t quite hold together properly. Had to sort of dig each piece out of the pan. The second time around I used 4 eggs and they came out perfect. I even added some chopped peanuts with the chocolate chips as a topping and OMG!!! I warm the brownies for a few secs in the microwave, then add a scoop of vanilla ice-cream and drizzle with some herseys caramel sauce. It’s heavenly! I’m in love


  74. Anonymous — December 30, 2013 @ 2:48 AM (#

    wow…… I’m gonna make this one right away…….. It makes me go hungry


  75. I have bakers semi sweet can that work — January 23, 2014 @ 9:18 AM (#

    I have bakers semi sweet not unsweetened and I am dying to make this and I’m saying if I put semi sweet I should not put sugar right ????


    • Emily replied: — February 3rd, 2014 @ 5:26 AM

      8 ounces semisweet chocolate

      1 stick (4 ounces) unsalted butter

      3/4 cup granulated sugar

      3 large eggs 3/4 teaspoon salt

      1 and 1/2 teaspoons vanilla

      1 cup all-purpose flour :)

  76. Emily — February 3, 2014 @ 5:18 AM (#

    Hey!!! These look absolutely AMAZING!! I’m planning on making them now but I just have a quick question. Do you think I could add some chopped walnuts to this recipe?? Thanks!


  77. Johnesha — February 8, 2014 @ 7:43 PM (#

    SHUT THE FRONT DOOR! !!! These brownies will make you slap yourself because you cant have just one. Just had 3, put the kids to bed, and I just might make it 4.


  78. JOEY — February 22, 2014 @ 8:32 PM (#

    1/2 cup of flour is equivalent to how many grams? please advice~


  79. Anonymous — March 3, 2014 @ 12:17 PM (#

    Just made these and sorry but they aren’t great.

    Brownie recipe search continues!


  80. JayBee — March 9, 2014 @ 12:54 PM (#

    Made these a couple nights ago and I was skeptical at their appearance when I took them out of the oven…but they tasted amazing! Rich, moist, fudgy, melty and wonderful when they were still warm and just as good after they chilled in the fridge. I used an unknown quantity of 64% Madagascar dark chocolate (all I had on hand) and will probably use a darker chocolate next time.

    If this recipe didn’t turn out great for you, you’re more than likely doing something wrong.

    Thanks for sharing this recipe!


  81. christine — March 26, 2014 @ 5:22 PM (#

    This recipe was awful. I followed it exactly and the brownies never cooked. A complete meas that had to be thrown out.


  82. Water Features Littleton CO — March 26, 2014 @ 8:42 PM (#

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  83. khai — April 2, 2014 @ 8:47 PM (#

    Ow many cups is there to 6 oz of baking chocolate ?? I have a whole block which is 1 kilo .. I couldn’t quite figure it out as to how much am I going to melt .. cant find any good conversion neither .. please help .. I want to add this to my array of sweets to eat .. :) thanks ..


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