Ultimate Brownies

Ultimate Fudgy Brownies

By Tessa Arias
May 19th, 2014
4.80 from 277 votes
4.80 from 277 votes

Ultimate Brownies are ultra thick, fudgy, chewy, and chocolaty with a crackled crust on top. It took over 6 batches to get this recipe JUST right!

Yield: 9 large brownies

Prep Time: 15 minutes

Cook: 35 minutes

Tessa's Recipe Rundown...

Taste: Ultra chocolaty. I think a lot of us enjoy the texture of box mix brownies, but they typically have an utter lack of wonderful chocolate flavor. This recipe uses a combination of semisweet chocolate chips and unsweetened chocolate to give you a knockout punch of chocolaty goodness.
Texture: The best part. These brownies are thick, fudgy, and chewy. They are ultra moist without feeling heavy and underbaked. They have that perfect crinkly crust on top which I’m completely obsessed with. They are perfect to me!
Ease: There are definitely easier brownie recipes out there, however the ULTIMATE brownie takes a bit of extra work. You can still get these in your mouth within an hour but you’ll be melting chocolate and whipping eggs and sugar in an electric mixer. It’s all worth it!
Appearance: Ultra thick with a crackled crust on top!
Pros: Brownie perfection. At least I think so.
Cons: With the exception of a few dirty dishes, there aren’t many bad things about this recipe.
Would I make this again? Uh, yeah. Duh.

I’ve shared a LOT of brownie recipes throughout the years. Not to mention my Ultimate Brownie Guide.

9 squares of the best fudgy Ultimate Brownies!

If you couldn’t tell, I really love brownies from scratch. I love them because they satisfy my chocolate craving and are the perfect amalgamation of cake, cookie, and fudge.

There are a LOT of brownie recipes in the archives. They all meet different texture and taste cravings.

This recipe? It’s the definition of FUDGY. As dense, rich, and fudgy as a brownie could be without actually being candy.

It only took 6 batches to perfect. Yes, 6 batches. That’s how much I love brownies and love you guys!! I want to give you the ultimate version of my favorite goodies because I’m here to make your life more delicious.

How to Make the Ultimate FUDGY Brownies

stack of fudgy ultimate brownies leaning on each other

Let me explain the madness behind this brownie recipe. You can skip this if you don’t care WHY these brownies are the way they are and you just want them in your mouth like, now.

What kind of chocolate is best in brownies?

With fudgy brownies, melted chocolate is key. If we add cocoa powder to this recipe they become more cakey or chewy instead of rich and dense.

In this recipe there are two types of chocolate: semisweet chocolate chips and unsweetened chocolate. They’re melted together with the butter to form the base of this recipe.

I find it gives the perfect balance of chocolate flavor without tasting too bitter or intense. Plus the chocolate chips play a secret role… they help to form that brownie crust on top!

Be sure to let the melted chocolate cool slightly before adding it to the batter, you don’t want to scramble your eggs with molten hot chocolate.

Butter for Brownies

The recipe takes 1 1/2 sticks of unsalted butter (6 ounces, 170 grams, or 12 tablespoons) and melts it down with the chocolate. This helps prevent the chocolate from seizing if melted by itself, and allows the ingredients to become homogenized.

To make these brownies ultra thick and tall, we’re basically baking a 9×13-inch pan worth of batter in an 8×8-inch pan. That’s why there seems to be so much butter.

The reason we melt butter in brownie recipes instead of beating room temperature butter with sugar is because that helps give a rich, chewy, fudgy texture. Beating butter incorporates air and gives a more light, airy, cakey texture which we don’t want in a brownie. Well, you might want that but I don’t!

I actually recently experimented with Butter vs. Oil in Brownies to see how the type of fat used affects the final result. Check out my Butter vs. Oil in Baking article for a full breakdown on each of these fats and how they affect tenderness, flavor, and texture in baked goods (and not just brownies). You might just understand why I opted to only use butter in these Fudgy Brownies!

sliced brownies on a pan comparing whether oil or butter is better in baking

Can I use salted butter instead?

Yes, just omit the salt called for in the recipe.

How much sugar in brownies?

1 1/2 cups of granulated sugar is called for in this recipe. Again, if this seems like a lot that’s because these are very tall brownies so there is a lot of batter. Also, we’re using a large amount of unsweetened chocolate so we need to sweeten the brownies up a little.

Important to note: the sugar doesn’t just provide sweetness, it also affects the texture. Sugar is essential to creating ultra moist and rich brownies. If you reduce the sugar, the brownies become more dry and cakey.

How to get brownies with that crackled crust on top?

In this recipe we whip the eggs with the sugar.

That’s right, we use an electric mixer to beat the sugar with the eggs for three whole minutes until the mixture is light and ribbon-thick. Why? This ensures the sugar is dissolved into the batter, enabling a soft yet fudgy texture and crackly crust. I learned this technique from this brownie recipe. More tips for achieving those perfectly crinkly crusts in my How to Make Brownies with Shiny, Thin Crust article. Lots of shocking side-by-side comparisons included, like this one below:

overhead shot of chewy brownies, no chocolate chip brownies, powdered sugar brownies, and cooled butter brownies

Note: the amount of time it takes for your mixer to beat the eggs and sugar will vary. You’re looking for the mixture to become lightened in color and really thick. This can take anywhere from 3 to 8 minutes depending on your machine.

Want fudgy brownies? Add an extra egg yolk!

As you may know, eggs not only act as a binding agent in baked goods but they also add structure, richness, and enhance texture. This recipe calls for three whole eggs plus one egg yolk. Why the yolk?

The fat in the yolk creates a rich, moist, fudgy, chewy texture that just melts in your mouth. I love adding an egg yolk to my cookie recipes too to get them really chewy. Try it!! Also be sure to use large eggs. I was so pleased when I discovered I was able to add an egg yolk and STILL get that tissue-thin crust on top. Beating the eggs and sugar is pretty magical.

Which flour to use for brownies?

All-purpose flour is the way to go here. Cake flour makes these brownies way too tender and light. To make chewy fudgy brownies, we only need to use a little bit of flour. Any more flour will create tougher or cakier brownies.

If you want to be super accurate and weigh your flour, which I highly recommend, 3/4 cup equals 94 grams or 3.3 ounces. Otherwise be sure to use the spoon and level method to measure your flour to avoid dry brownies.

IMPORTANT: How to tell when brownies are done baking?

Bake these brownies in a 350°F oven for 35 to 40 minutes. There will absolutely be moist crumbs attached to a tester by the end of the baking time. That’s what we want. The brownies will continue to set as they cool. This recipe must be served after they’ve cooled to room temperature completely. In fact, they solidify into even more fudgy brownie bits if you chill in the fridge before slicing and serving.

If you prefer less rich and gooey brownies, add 5 to 10 minutes to the baking time.

Use a METAL PAN for this recipe!!

Glass and ceramic pans will not work for this recipe. They take longer to heat up and will prevent the center of the brownies from cooking before the outside edges are too hard. You’ll be left with gooey gummy brownies instead of perfectly fudgy brownies. This is my favorite pan to use for brownies.

Learn more in my Glass vs. Metal Baking Pans article.

comparison in height differences of brownies baked in a metal pan vs. a glass pan

How to cut brownies perfectly:

Science has shown our visual perception of food actually influences how tasty we perceive food to be. If you want to get perfectly clean, neat, and even brownie slices, check out my How to Cut Brownies Cleanly in 5 Steps article. Don’t worry – even if you don’t follow all these tips, your brownies will taste just as delicious.

messy brownie slices vs clean brownie slices

How to store brownies:

The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. They are even more fudgy when they’re chilled.


This brownie recipe is written exactly the way it is for very specific reasons, as noted in the explanations above. If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan the results will NOT be the same. Feel free to add in nuts, chocolate chips, toffee bits, or anything else to the batter.

More Brownie Recipes:

4.80 from 277 votes

How to make
Ultimate Fudgy Brownies

Yield: 9 large brownies
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ultimate Brownies are ultra thick, fudgy, chewy, and chocolaty with a crackled crust on top. It took over 6 batches to get this recipe JUST right!


  • 1 cup (170 grams) semisweet chocolate chips
  • 4 ounces (113 grams) high quality unsweetened chocolate, chopped
  • 1 1/2 sticks (170 grams) unsalted butter, cut into pieces
  • 3 large eggs plus 1 egg yolk
  • 1 1/2 cups (300 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup (94 grams) all-purpose flour
  • 1/4 teaspoon fine sea salt


  1. Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with foil or parchment and spray with nonstick cooking spray. Do NOT use glass or ceramic baking pans for this recipe, they will not allow the brownies to cook through the center.

  2. In a large microwave-safe bowl, combine the chocolate chips, unsweetened chocolate, and butter. Microwave for 1 minute, then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

  3. In a large bowl, use an electric mixer to beat the eggs, egg yolk, and sugar on medium-high speed until light and thick and ribbony, about 3 to 5 minutes or more depending on your mixer. Beat in the vanilla extract.

  4. Using a rubber spatula, gently stir in the cooled chocolate butter mixture. Gently fold in the flour and salt until combined.

  5. Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, about 35 to 40 minutes. Do not overbake the brownies as they will continue to bake once they’re out of the oven.

  6. Let cool completely to room temperature before slicing. Serve at room temperature or chilled for an even fudgier texture.

Recipe Video

Recipe Notes

To double this recipe, use a 9x13 pan and bake for the same amount of time.
Course : Dessert
Cuisine : American
Keyword : fudgy brownies

May 2021 Baking Challenge

This recipe was the May 2021 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details. Check out everyone’s brownies:

This recipe was originally published in 2014 and updated in 2021 with more tips and new photos. Photos by Ashley McLaughlin.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Rebecca Ritter — February 13, 2015 at 6:48 pm

    I made these in the 8×8 pan. Baked 35 minutes…really gooey center using toothpick. Added another 10 minutes. Added another 5 minutes. Finally done. Let cool. Put in frig. Cutting them. The tops were way to crispy and crumbled apart. The rest is very soft and gooey. Do not cut well at all. Very tasty, but I believe I will make thinner ones next time in a 9×13 pan.

  2. #
    Alex — February 13, 2015 at 2:05 pm

    These brownies were AMAZING. I used bittersweet chocolate instead of unsweetened, and since I didn’t have any chocolate chips I just put a couple spoonfuls of cocoa powder and added a little extra sugar. They came out GREAT. Super fudgy and moist! Definitely making these again.

  3. #
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  4. #
    Bridie — February 6, 2015 at 5:48 pm

    Best Brownie Recipe EVER!!!!!
    I’ve tried so many other recipes and just failed. I swapped the flour to gluten free flour and they tasted incredible 🙂
    Made them for a dinner party and all of my guests loved them!.
    Will definitely be Making these again!
    Thanks for the wonderful recipe, looking forward to trying out your other recipes 🙂

  5. #
    Sarah — February 3, 2015 at 8:57 pm

    My brownies just finished their full forty minutes in the oven, but they are no where near done and I don’t want to take them out!! The pan still jiggles when I move it!! I’m afraid to over bake them but don’t want raw brownies either!!! 🙁

  6. #
    Michelle — January 31, 2015 at 3:09 pm

    These were really, really, REALLY good! I was surprised that they were not too sweet, but they were fudgy and just sweet enough and incredibly rich. I did make the mistake of overbaking them (I know….) because as I was testing them, the tester kept coming out wet, so the edges ended up a little crisp, but the interior was still fudgy and chewy and the top shiny and crackly. I’d definitely make these again, and bake them less next time. My husband loved them too 🙂

  7. #
    Dwingard — January 28, 2015 at 7:49 pm

    Do u have to use sea salt

  8. #
    Dwingard — January 28, 2015 at 7:48 pm

    Do you have to use sea salt?

  9. #
    Adrienne — January 27, 2015 at 11:29 pm

    I cannot wait to make these!! Thanks for being so thorough. I feel like I learned a lot. 🙂

  10. #
    Mrs Jones — January 24, 2015 at 4:22 pm

    I’ve made these three times in the last month. I’ve been baking for years, and this is the best brownie recipe I’ve ever used! Definitely my go-to from now on!

  11. #
    Luis Felipe — January 23, 2015 at 11:02 pm

    I was surfing the web before going to sleep, found this recipe… so now it’s 1 a.m. and I just finished baking the brownies!! (Because first I made a batch of the Chocolate Chip Thin & Hard Cookies… absolutely gorgeous!!)
    Thanks so much Tessa!!!

  12. #
    Billie-Jo — January 21, 2015 at 3:55 pm

    I have the chocolate chips but not the unsweetened….can i use hersheys baking cocoa? How much??

  13. #
    Rosanne — January 9, 2015 at 2:30 pm

    I am an avid baker so I loved reading about how you ultimately came up with this recipe and why you chose the ingredients you chose. These are thick, fudgy and DELICIOUS brownies and I will most definitely be making them again! Thank you! 🙂

  14. #
    catherine — January 7, 2015 at 11:23 pm

    These did not turn out well for me. Really doughy and I even tried to dry them out by cooking them longer. Gave the same sensation has having peanut butter stuck in the back of your throat.

  15. #
    nora concepcion — December 22, 2014 at 12:25 pm

    thank you for sharing this recipe!!! i would definitely try this!!!!!!!

  16. #
    Niharika — December 18, 2014 at 2:35 am

    Hi Tessa….i tried your receipe for the “Ballistic Brownies”:) with the substitute link u attached to my previous query….n it came out exactly what ur pics show…thank u! My Family loooved it.

  17. #
    Lee — December 15, 2014 at 8:15 pm

    How do you think these would do baked in a mini muffin pan? I want to try them NOW but I need bite-size brownies for an event this weekend.

  18. #
    Elizabeth — December 14, 2014 at 8:11 pm

    Thank you for posting this recipe and taking the time to craft the well titled ultimate brownie. The explanation of each ingredient was not only well written, but also great exposure to the true chemistry of baking and the reason why ingredients are used. It was great to learn as well as try a new recipe.

    Over the past few weeks, my guy has been working overtime everyday of the week. He has has the best attitude and cheerful outlook through the exhausting hours that he has been putting in. I was excited to surprise him and his chocolate tinted sweet tooth with this brownies when he got home tonight. He absolutely loved them, saying “I want to share these with the guys at work, but at the same time, I don’t want to share them at all.”

    Thank you again for posting these, they have now become a staple in the dessert recipes.

    All the best.

    • #
      Tessa — December 20, 2014 at 4:53 pm

      Thank you so much for you wonderful comment Elizabeth! Hope you and your guy get some relaxing time together for the holidays!

      • #
        Farha — April 2, 2020 at 2:11 pm

        Hi, why does the top layer form a meringue and detach from the brownie after baking ?
        And can i bake these in a cupcake tray or brownie pan ?

      • #
        Farha — April 2, 2020 at 2:11 pm

        Hi, why does the top layer form a meringue and detach from the brownie after baking ?
        And can i bake these in a cupcake tray or brownie pan ?

  19. #
    Sherry D — December 12, 2014 at 10:21 am

    I was thinking about drizzling a caramel sauce over top of these. Would that be too much of a sweetness addition? Has anyone who has tried these recipes have any comment on whether that would be too sweet for their tastes, just so I can get some varying opinions? 🙂 Thanks!

    • #
      Tessa — December 12, 2014 at 5:25 pm

      I think that would be wonderful – esp if you used salted caramel!

  20. #
    Paul — December 11, 2014 at 12:44 pm

    Never mind just noticed the other comment asking the same thing. Seems like it would take way more chocolate to make the swap not worth it.

  21. #
    Paul — December 11, 2014 at 12:41 pm

    Hi Tessa,
    Can I replace the 4 ounces of chopped chocolate with 4 more ounces of semi sweet chocolate chips?

  22. #
    carla — December 11, 2014 at 10:10 am

    I’m dying to try this recipe. My son wants to us to make brownie bowls to put ice cream in for is birthday. Will this recipe work for this? Since I wont be using a pan but a cupcake tin instead. Regardless though I think I will be trying the recipe because it looks delicious!!

  23. #
    Niharika — December 8, 2014 at 3:37 am

    Hi Tessa….thank you for such a detailed explanation of the role play each ingredient plays. Very interesting! I got a question though. Can i not use all of semisweet chocolate. Unsweetened chocolate isn’t very easily available here in India. Thanks!

  24. #
    Bhuch — November 26, 2014 at 8:59 am

    I tried these, but they turned out very dry and cake like. Didn’t have the gooey feel.
    Is there something I am doing wrong?

    • #
      Tessa — November 26, 2014 at 9:36 pm

      Yes, definitely. This recipe is absolutely not dry or cakey. It’s really hard to say what could have gone wrong with so little info but I would say to double check all your measurements, especially the flour, to make sure the batter didn’t end up too “dry.” Also be sure not to overmix.

  25. #
    Gina — November 14, 2014 at 5:33 pm

    Hi, these looks so good, but before making… Do these have a that bitter,overly rich, chocolate after taste that from scratch brownies have? I have tried so many recipes and they all end up with that taste that nixed brownies don’t have. Really hoping these are different..

  26. #
    Pa — November 13, 2014 at 12:23 pm

    OMG, holy shit. Like seriously…. holy f-ing shit. I’m not a huge brownie fan, none-theless a chocolate fan either…. but seriously…. These brownies are amazing and to die for! I recently made them as a part of my Halloween staff treats for my oncology group and can I just say that people are still talking about these brownies? Not only did I make these brownies, but it was Buckyeye style brownies (calls for a peanut butter layer, topped off with a chocolate ganache). The brownie itself was so moist, and the top perfectly flaked off as should a wonderful perfect brownie!!!! Let me just tell you that despite the dirty dishes to follow, anyone will feel so extremely rewarded with this recipe!!! Thanks for sharing it!!!!! AMAZING!

  27. #
    Claudia Magistro — November 11, 2014 at 9:19 am

    scusa Tessa, avevo commentato e non vedo il commento forse c’è la moderazione? in caso affermativo cancella pure questo

  28. #
    Maggie — November 5, 2014 at 10:41 pm

    I love the taste of these brownies! I felt like I wanted to lick the left over batter on my mixing bowl. One problem I have with it is that it came out very oily and didn’t flake much. The crust around is hard but in the middle it looked somewhat under baked. Any advice?

  29. #
    raven — November 1, 2014 at 7:47 pm

    I have always been a boxed brownie girl because I sadly have never found a brownie that matched up to the gooey, chocolateyness that boxed brownies provide. In college, we used to make Herseys Ultimate Brownies almost once a week to watch One Tree Hill. I recently have gotten really into baking and decided to try this recipe. I WILL NEVER MAKE BOXED BROWNIES AGAIN!. Omg your recipe is amazing. Thank you so much for this!! Oh, and 40 minutes in the Williams Sonoma 8×8 is perfect. 35 was a bit underdone (even for me.) THANK YOU!!

    • #
      Tessa — November 3, 2014 at 9:34 am

      What a wonderful comment, thanks so much and I’m thrilled you enjoyed the recipe!

  30. #
    Dianne — October 26, 2014 at 7:05 pm

    I made these tonight and confess that I didn’t whip the eggs. I’m a lazy cook! haha….I’ve gotta say they were still fabulous!! I simply added the flour, sugar, vanilla and salt to the warm melted chocolate which cooled it enough to then add the eggs which I at least whisked before adding. They came out with a crinkle top, firm edges, fudgy center. 40 minutes was perfect. This recipe is a keeper and perhaps next time I’ll put in the extra effort and whip the eggs and sugar together.

  31. #
    jessi — October 17, 2014 at 8:14 am

    i made these for work (i work with mechanics) and instead of doubling the recipe, i made it twice and after the first batch i poured it into a 9×13 lined pan and let it sit while making the second. I then pouring the next write on top and shook it a little as to get some of the air out. I baked at 350 for about 55 mins. Let me tell you it was so good. The first layer set a little thicker then the second and made them not only more stable once cut but gave a melt in your mouth affect. This is defiantly my new brownie recipe! The guys couldn’t stop eating them. The only downside is there were non left for lunch break!

    Again really a great easy brownie.

  32. #
    Susan — October 6, 2014 at 9:29 am

    These were incredible and I’ll be making them a couple more times with the holidays coming

  33. #
    Chi — October 2, 2014 at 11:44 pm

    These brownies look so yummy. I want some 🙂

  34. #
    Erin — October 2, 2014 at 3:39 am

    Hi Tessa,

    Thank you for this recipe! I am looking to find a brownie mix that would work when creating this dessert: http://www.cakeeventsblog.com/2009/08/peanut-butter-chocolate-perfection.html , but in a regular sized cupcake pan.

    Would your recipe bake okay in a regular sized cupcake pan? Should I reduce the baking time? And by how much?

    Lastly, if i decided to make your brownies in a regular brownie pan, would a 13″X9″ pan be okay? I don’t have a 8″x8″.

    Thank you so much!

  35. #
    Clairen Lindsey — September 23, 2014 at 7:22 am

    Have you ever tried adding a little (like perhaps 1/2 tsp) of espresso powder to these brownies? Do you think that’d be add to the flavor or would they be better without?

    • #
      Tessa — September 23, 2014 at 11:13 am

      Yeah! It works wonderfully to enhance the chocolate flavor.

  36. #
    Monica — September 20, 2014 at 12:48 pm

    These brownies are truly THE.ULTIMATE.BROWNIE! They are delicious!!!! I can’t stop eating them – they are so decadet and choclatey! I will never make box brownies again now that I know what a real brownie tastes like, and I’ll be sure to start trying more of your recipes. Thank you much!

    • #
      Tessa — September 21, 2014 at 2:51 pm

      Thank you so much for your rave review! It made me smile 🙂 So happy you enjoyed the recipe.

  37. #
    Anooshcat — September 18, 2014 at 8:45 pm

    I just baked these brownies and absolutely loved them, as did the rest of my family! Will definitely make these again and again!

    • #
      Tessa — September 19, 2014 at 1:29 pm

      Yay! So thrilled to hear it.

  38. #
    Doreen — September 7, 2014 at 3:34 am

    Hi! These look absolutely amazing! I’m drooling over the pics I can’t wait to bake them!

  39. #
    Amy — August 26, 2014 at 3:37 pm

    These look amazing and I appreciate your thorough directions. I see under “substitutions” you said “feel free to add nuts.. etc.”. For one batch, is there an amount of nuts that you would assume would be appropriate as a ratio to the brownie? Thanks. 🙂

    • #
      Tessa — August 28, 2014 at 10:22 am

      1 cup of nuts should work perfectly!

  40. #
    Jennifer — August 23, 2014 at 7:18 pm

    I made them again today and they fell apart when I cut them. I baked them for 38 minutes and let them cool completely. Is it because they might need to be left in the pan longer? Could this be in mixing the sugar and eggs at too high a speed or is it more in the mixing of the flour?

    • #
      Tessa — August 24, 2014 at 11:04 am

      Did you let them cool in the pan or did you take them out? The whipped eggs and sugar should make the brownies rich, fudgy, and chewy without being dense. See more on that here: https://handletheheat.com/ultimate-brownie-guide/

      Overmixing the batter can cause the brownies to develop too much gluten and dry out. Gently fold in the flour and stir until JUST combined. You may also want to refrigerate the brownies for a couple of hours before cutting to get nice clean cuts.

  41. #
    Jennifer — August 21, 2014 at 3:45 am

    I made these brownies and one batch turned out pretty good, but the other one was hard around the edges an then after I took it out it sank in the middle and was wondering what might have caused this. Also, does it matter what kind of pan you use? I used a Winton 8×8 pan.

    I love these brownies and would love to perfect them.

    • #
      Tessa — August 21, 2014 at 9:59 am

      Hi! Interesting dilemma. I use this pan and love it: http://www.surlatable.com/product/PRO-685339/Sur+La+Table+Platinum+Professional+Square+Cake+Pan

      I’m assuming you’re using a metal pan? The pan can definitely affect the final outcome. I would check your oven temperature with an oven thermometer, make sure to use a thick high-quality aluminum pan for even baking, and be careful not to overmix the flour into the batter. It’s hard to say exactly what happened without being in your kitchen sadly. Feel free to ask more questions!

  42. #
    teresita — July 21, 2014 at 10:15 am

    gracias Tessa por tus recetas, necesitaba una buena receta de brownies y esta se ve perfecta . saludos

  43. #
    Sarah — July 17, 2014 at 11:16 am

    I’ve read about hard boiled yolks adding to texture in baked goods, but I don’t remember if that was about cookies or brownies. Could the last yolk in these brownies be hard boiled (so I don’t waste an egg white)?

    And I love your videos! They make baking and cooking seem so much easier! Thanks!!

    • #
      Tessa — July 20, 2014 at 1:09 pm

      I’ve actually never heard of adding hard boiled yolks to baked goods. I would make this recipe as written – it took me quite a few trials to get it just right and I have no idea how a hard boiled egg would affect the brownies. Egg whites keep pretty well in the freezer! I’m glad you enjoy the videos 🙂

    • #
      Hina — March 27, 2020 at 10:01 pm

      This is the best recipe ever…I have been making these brownies for over 2 years now and always recieve rave reviews

  44. #
    Lee — July 15, 2014 at 7:41 am

    These were fantastic. One need- a weight for the one cup of chocolate chips. We noticed that there also is a difference between brands as to the total mass in a cup of chocolate chips. I know this will be my go to recipe for brownies.

  45. #
    Janet Y — June 2, 2014 at 6:51 am


    I had to try out this recipe because I cannot resist the mouth-watering pictures.
    And I only started baking recently (this was my 3rd attempt recipe) and it turned out to be the best results ever. Love the crinkly top and chewy texture…the only downside was I found it to be too sweet (had to cut down sugar for health reasons). Will I be able to minimize the sweetness (without compromising the taste/ flavour/ texture/ crinkly top) if I reduce sugar to just 1 cup? I had request to make anothee batch for a gathering this Fri. Please advise me.

    And thanks for this wonderful recipe, I don’t think I’ll be able to try out another brownie recipe. This is too AWESOME!!

    • #
      Tessa — June 2, 2014 at 9:08 am

      Yay!! I love hearing that. As for the sugar, you can try to reduce but I can’t promise the texture will be exactly the same. You can also swap out the semisweet chocolate chips for bittersweet chocolate chips to cut down the sweetness.

  46. #
    Marci — June 1, 2014 at 8:18 pm

    I tried them again today, and I’m so glad I did, they are by far my favorite brownie ever! Not sure why, but 40 min was perfect this go around. The only difference was I used a parchment lined foil the first time and the second time only used greased foil. So awesome! We had brownie ice cream sundaes and my 3 year old said, “I just want to eat these brownies everyday for the rest of eternity!”

    • #
      Tessa — June 2, 2014 at 9:09 am

      Woohoo!! I’m so happy you had better success this time. That’s really interesting about the parchment lined foil vs. greased foil. Thanks so much for the update, your 3 year old is adorable!

  47. #
    Cheryl — May 30, 2014 at 7:22 pm

    I just made these using Better Batter Gluten Free flour and they turned out great – thanks for the inspiration!

    • #
      Tessa — June 2, 2014 at 9:14 am

      That’s good to know – thanks for sharing!

  48. #
    Barbara — May 27, 2014 at 12:55 pm

    maybe do you have the ingredients in grams for your European followers? 🙂

  49. #
    Marci — May 27, 2014 at 10:52 am

    I cooked these to 40 minutes and took them out and once they cooled, it was like raw batter inside. How do I know when brownies are done! I was so bummed, they looked so amazing on top

    • #
      Tessa — May 27, 2014 at 10:58 am

      Hi Marci! Sorry they ended up undercooked. As the recipe mentions, use a cake tester to determine doneness. Once inserted into the center of the brownies it should come back out with moist crumbs still attached, but should not look like completely raw batter.

      Also, if you don’t already have one, an oven thermometer can really help ensure consistency with baking! My oven is often up to 30°F colder even when it says it’s preheated.

  50. #
    Jenn L. — May 26, 2014 at 8:31 pm

    How do you cut them so perfect?! Mine always end up with crumbly bits falling off and stuck on the knife (even if I clean the knife in hot water between cuts)

    • #
      Tessa — May 27, 2014 at 10:56 am

      I use a gigantic 10-inch Victorinox knife, they’re really affordable ultra sharp knives! And I just wipe the knife off between cuts to avoid crumbs/smearing. You might try popping the brownies in the fridge until chilled before cutting too.

  51. #
    Sam — May 19, 2014 at 5:29 pm

    Made these shortly after reading this. Sooooo good. Bye, bye boxed brownies!!

    • #
      Tessa — May 22, 2014 at 10:42 am

      That was fast!! So glad you liked the recipe.

  52. #
    Angelyn @ Everyday Desserts — May 19, 2014 at 1:51 pm

    These look so good, I can’t stand it!!

  53. #
    Cookbook Queen — May 19, 2014 at 12:33 pm

    Where were you this morning? I needed 48 of these for breakfast!

  54. #
    Kim Spangler — May 19, 2014 at 9:05 am

    Looks great Tessa! I will make today! Thanks for making the world more delicious! 🙂

  55. #
    Gaby — May 19, 2014 at 8:34 am

    Gorgeous brownies, I wish I had a couple right now!

  56. #
    Gerry @ Foodness Gracious — May 19, 2014 at 8:16 am

    Holy smokes, that’s my kinda brownie!

    • #
      Tessa — May 19, 2014 at 8:23 am

      Thanks Gerry!

  57. #
    Maggie Unzueta @ Mama Maggie’s Kitchen — May 19, 2014 at 7:57 am

    Mmmm… with a tall glass of milk.

    • #
      Tessa — May 19, 2014 at 8:23 am

      YES! Only way to eat them.

  58. #
    Courtney @ Neighborfood — May 19, 2014 at 7:50 am

    These look ridiculously good! i’m also on the hunt for the perfect brownie recipe and these seem to meet all the requirements. Love the photos too. WOWZA.

    • #
      Tessa — May 19, 2014 at 8:23 am

      Thanks Courtney!

  59. #
    Myrodia M — May 19, 2014 at 7:43 am

    oh my god, i’ m drooling…!! i’ ll definitely try these!

    • #
      Tessa — May 19, 2014 at 8:23 am


  60. #
    Chloe @ foodlikecake — May 19, 2014 at 3:45 am

    This has to be the perfect brownie recipe! These look AMAZING!!

    • #
      Tessa — May 19, 2014 at 8:20 am

      Thank you!!

      • #
        Gab — November 3, 2020 at 2:29 pm

        Can you do the recipe in French ?!? But it’s very very very good ! My mother help me too understand !

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