Better-Than-Box-Mix Brownies

These homemade brownies have all of the great texture and flavor of box-mix brownies, without any of the processed ingredients.

These homemade brownies have all of the great texture and flavor of box-mix brownies, without any of the processed ingredients.

Whenever I ask people what their favorite brownie is, there is always a resounding majority – most people only have eyes for box-mix brownies. And really, what’s not to love? The brownies always turn out gooey, chewy and with that amazing thin crackly crust on top. As a teenager, each Sunday night our church held youth group meetings and one of the mom volunteers always brought a pan of brownies. They were the BEST brownies. At one point a couple of us girls asked for the recipe and were sheepishly told that they were just from a box.

So many of those amazing brownie concoctions that you’ll see on Pinterest invariably start by calling for a box brownie mix, right? A number of years ago, I went on a mission to find a homemade brownie recipe that could mimic that elusive taste and texture of a box-mix brownie. Not surprisingly, it was Cook’s Illustrated that had formulated exactly what I was looking for – a homemade brownie recipe with all of the characteristics people love about a box-mix brownie.

Now, anytime I come across a recipe that calls for preparing a box of brownies, I turn to this recipe instead!

These homemade brownies have all of the great texture and flavor of box-mix brownies, without any of the processed ingredients.

According to the headnotes for this recipe, the key to the texture of the beloved box-mix brownie is the ratio of saturated to unsaturated fat. The box-mix brownies have a 28% to 72% ratio while a classic homemade brownie recipe has a 64% to 36% ratio. Big difference! The major factors in creating this chewy brownie recipe to mimic the box-mix include: using a mix of butter and vegetable oil, a mix of cocoa powder and melted chocolate, and extra egg yolks. I guarantee that if you are in the box-mix brownie camp, this recipe will wow you. Another huge bonus is that this is still a one-bowl recipe with only a whisk and spatula needed.

These homemade brownies have all of the great texture and flavor of box-mix brownies, without any of the processed ingredients.

Here are a couple of quick notes to make sure these brownies turn out absolutely superb:

  • For the chewiest texture, it’s important to cool brownies completely before cutting.
  • If your baking dish is glass, cool the brownies 10 minutes, then remove them from the pan to a wire rack (otherwise, the heat retention of glass can lead to overbaking).

Once you try this simple recipe, you’ll never go back to those box mixes!

These homemade brownies have all of the great texture and flavor of box-mix brownies, without any of the processed ingredients.

Four years ago: Strawberry Cream Cheese Crumble Tart

Better-Than-Box Brownies

Yield: 24 brownies

Prep Time: 15 minutes

Cook Time: 30 to 35 minutes

Total Time: 50 minutes

These homemade brownies have all of the great texture and flavor of box-mix brownies, without any of the processed ingredients.


⅓ (28 grams) cup Dutch-processed cocoa
½ cup + 2 tablespoons (148 ml) boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (57 grams) unsalted butter, melted
½ cup plus 2 tablespoons (140 grams) vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups (496 grams) granulated sugar
1¾ cups (248 grams) all-purpose flour
¾ teaspoon salt
1 cup (170 grams) semisweet chocolate chips


1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that's okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips.

3. Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours.

4. Using the foil overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

(From Cook's Illustrated, March & April 2010 issue)

This recipe was originally published on March 9, 2010.


263 Responses to “Better-Than-Box-Mix Brownies”

  1. Maria on March 9, 2010 at 11:47 am

    I hope I can wait to cut into these:)


  2. jaclyn@todayslady on March 9, 2010 at 11:48 am

    OMG those look so good!! I love that they did a recipe that tries to mimmic the boxed version of something! I want to make this so badly! For once being able to say that I made better-than-the-box brownies!


  3. Claire on March 9, 2010 at 11:55 am

    oh my god those look amazing. I love chewy brownies, those cakey ones just aren’t good if you ask me! I will be making these pronto!


  4. ashley on March 9, 2010 at 11:55 am

    mmm yum!! they look great especially after my brownie fail this weekend… i’m still craving them. fyi – low/no fat brownies = no good 🙂


  5. Shauna from Piece of Cake on March 9, 2010 at 12:08 pm

    I did a brownie post this week, too! Ha! Great minds. And I love America’s Test Kitchen recipes–they are always so right on and so fascinating to read the notes! Will definitely be trying this one.


  6. Cookin' Canuck on March 9, 2010 at 12:12 pm

    Great brownie tips! I’m pretty sure I wouldn’t be able to eat just one of these. I always appreciate the testing and re-testing that America’s Test Kitchen goes through to get the perfect recipe. I have their Family Baking Book and it’s fantastic!


  7. julia on March 9, 2010 at 12:14 pm

    Wow, I am salivating. The cracky top won me over.


  8. Adriana on March 9, 2010 at 12:14 pm

    I think that homemade is always better than bought. But when it comes to homemade brownies, they’re just not as good as the boxed mix. I’m going to have to try this recipe very soon!


  9. julia on March 9, 2010 at 12:14 pm

    crackly, not cracky. I am going to get coffee now, to wake me up…


  10. gingela5 on March 9, 2010 at 12:17 pm

    I love brownies, LOVE THEM! These look so great! I love a crackly top and soft inside. Yum!


  11. Heather (Heather's Dish) on March 9, 2010 at 12:18 pm

    you know last week i totally overindulged in some awesome brownies and swore them off…until now! these look SOOOOOOOO incredible, way better than store-bought mixes!


  12. Bob on March 9, 2010 at 1:10 pm

    CI is the best cooking magazine around, imo. The brownies look spectacular. Heh, those Ghiradelli mixes are definitely a step above Betty Crocker.


  13. Megan on March 9, 2010 at 1:23 pm

    Agh! That’s the brownie recipe I tested for them. I was hoping it would never get published, and I could use it as my secret brownie recipe forever. No such luck! But I have to say, this really is the very best from-scratch brownie recipe I have ever tried. (And I would definitely use the instant espresso.) Your pictures are beautiful and mouthwatering as always. I’m so glad I made a batch of these not too long ago and froze some of them!


  14. shelly (cookies and cups) on March 9, 2010 at 1:55 pm

    wow, so much science behind a brownie…who knew?!? These look perfect, so I have no choice but to make them!!


  15. Katrina on March 9, 2010 at 2:13 pm

    You’ve done it again! These look fantastic!


  16. Erica B. on March 9, 2010 at 2:19 pm

    I am so glad you posted this. I just picked up this cooks illustrated and wanted to know how this recipe would turn out. These look so yummy!


  17. Allison Raines on March 9, 2010 at 2:50 pm

    You got me…those look unbelieveable! The inside looks so perfectly fundgy. I can’t wait to try them! And how interesting about the fat ratios. I never would’ve thunk!


  18. Rebecca on March 9, 2010 at 2:52 pm

    oh my those look fantastic. I’m totally going to make them stat. Thanks for posting!


  19. Pamela on March 9, 2010 at 3:06 pm

    I had definitely earmarked that recipe when our Cook’s Illustrated arrived, and now you’ve made me want to move it to the top of the list. YUM!


  20. Mary Moh on March 9, 2010 at 3:18 pm

    Brownies are always my favourite, especially those chewy ones. Yours look very mist and chewy….mmmm


    • lizzy on October 11th, 2012 at 11:03 am

      can y’al help me plz i reallly need help for my conventional oven project i’m in ta 9th and don’t know what 2 do plz helllp me and in deserts


  21. Baking is my Zen on March 9, 2010 at 3:33 pm

    I own the book. But, have not made the brownies. Looks great.


  22. Alta on March 9, 2010 at 3:54 pm

    I read this article too! I love how they scientifically talk about each component and what it does. I actually love the brownie recipe I’ve made for the last, oh, dozen times I’ve made brownies. But these do look tempting…


  23. Kathy Apple on March 9, 2010 at 4:09 pm

    Oh, what a dreamy thought…chewy, ooey, gooey, yummy brownies. MMMM My friend make a Chocolate Caramel Brownie to serve with our lunch today. I could have eaten the whole pan!!


  24. Taylor on March 9, 2010 at 4:21 pm

    those look SO good! the people at cook’s illustrated sure know how to do it right!


  25. Jen @ My Kitchen Addiction on March 9, 2010 at 4:24 pm

    I would like a few (pans) of these right now! Yum 🙂


  26. Ram on March 9, 2010 at 4:34 pm

    Yum, yum and yum! Looks so good and I”m sure it tastes good too! Brownies is my weakness, especially the gooey, oooey type. Thank you for posting this.


  27. CarolB on March 9, 2010 at 4:51 pm

    If I ever get married, my cake will be brownies – that’s how much I love them. Can’t wait to try out this recipe and fortify it will a little chili powder!


  28. Joanne on March 9, 2010 at 4:51 pm

    I have to say. The nerd in me loves that this all comes down to science.

    Gotta love a fudgy chewy brownie. These look amazing.


  29. bridget {bake at 350} on March 9, 2010 at 4:51 pm

    Oh my. Those look like *just* the kind of brownies I love….moist and super chocolatey!


  30. nicole on March 9, 2010 at 5:54 pm

    It’s a colleague’s birthday friday and I was debating making choc. chip cookies, but I think you may have swayed me. wow, look so so good!


  31. the wicked noodle on March 9, 2010 at 7:50 pm

    I can’t wait to try this recipe! But, ummm…”For the chewiest texture, it’s important to cool brownies completely before cutting”…is this truly possible? Has it been done? 😉 lol…


  32. Mackenzie@TheCaramelCookie on March 9, 2010 at 7:51 pm

    I am a HUGE fan of box mix brownies. I will definitely try these!!


  33. Christine on March 9, 2010 at 7:51 pm

    These were the one item in the latest issue that I had to try – I need to make them soon! Yours look great!


  34. leslie on March 9, 2010 at 8:57 pm

    Amazing! I love an ooey-gooey chewy brownie! I love Cooks Illustrated.


  35. deeba on March 9, 2010 at 9:22 pm

    WOW … they look absolutely divine!


  36. Sasha on March 9, 2010 at 10:12 pm

    Those chewy, fudgey brownies look insanely delicious!!


  37. Katrina on March 9, 2010 at 10:24 pm

    Those do look like great brownies. Thanks for sharing!


  38. Dan on March 9, 2010 at 11:03 pm

    Hi, Michelle. Finally! ATK tackled the chewy brownie conundrum (right texture but little flavour or vice versa).

    I’ve bought books on brownies, to no avail. in seeking the perfect chewy version. This looks very promising, and I’ll report in a few days. I have high hopes, as ATK never fails, in my experience.

    Thanks so very much,



  39. jennifer on March 9, 2010 at 11:45 pm

    in all my brownie making, for the chocolate ingredient its always been either melted or powdered – never thought what a combo of the two would do! same with the butter and veg oil. hmmmmmmmmmmm i think there’s going to be just ONE MORE recipe to add to the repertoire!(i wish LOST wasn’t on tonight – ’cause i’d be heading into the kitchen right now!)


  40. Barbara Bakes on March 10, 2010 at 12:06 am

    My daughter is in love with the boxed brownies. I just baked the King Arthur brownies and she said they were almost as good at the Ghirardelli. I’ll have to give these a try.


  41. Diane {} on March 10, 2010 at 3:54 am

    oh those look delicious! I’m drooling…I wish I could have one right now 🙂


  42. sky on March 10, 2010 at 4:16 am

    good, so hungry:) thanks for share their knowledge


  43. Kat on March 10, 2010 at 8:55 am

    Chewy brownies are the best brownies! I can’t stand dry, cakey ones. Ick!


  44. Brad on March 10, 2010 at 10:21 am

    Great recipe and pics thanks for the info.


  45. martine on March 10, 2010 at 12:59 pm

    A great recipe, so easy to bake! absolutely delicious


  46. Leslie on March 10, 2010 at 2:17 pm

    I made these last night. I only had natural cocoa, not dutch-processed, so I added a dash of baking soda.

    I cooked at 325 degrees since I have a convection oven.
    I ended up cooking about 38 minutes…though I still felt that they were a little underdone. Are they supposed to be quite soft? Or maybe it’s because I used the wrong type of cocoa?

    Yours also came out a tad thicker than mine. I used a 13×9 pyrex dish.


    • Steph on July 7th, 2013 at 2:08 am

      Having used dutch processed in place of regular cocoa before, the dutch tends to be much finer and results in a drier product. So it was probably the cocoa


      • shannon on April 29th, 2015 at 2:26 am

        So what do you recommend if no dutch cocoa is available. Should more regular cocoa be added to make it drier? thanks


  47. aruna on March 10, 2010 at 7:06 pm

    They r so beautiful n tempting!


  48. Mallika on March 11, 2010 at 12:46 pm

    What gorgeous beauties are these!!! Makes me cry for these, coz I am unable to pick them off from my monitor screen. Absolutely amazing!!!


  49. Fuji Mama on March 11, 2010 at 2:27 pm

    So glad to have someone openly post about the brownie box mix love so many of us secretly share! But now I’m even happier–I can’t wait to have “box mix brownies” that I can make from scratch!


  50. Lauren Norris on March 11, 2010 at 4:02 pm

    Just to let you know, my office is RAVING about these today! They all agree I live in a very, dangerous house 🙂 Love you!!


  51. Mrs. L on March 11, 2010 at 4:04 pm

    I have that recipe bookmarked in the magazine. Now I know I have to try it!


  52. doitthemoroccanway on March 12, 2010 at 4:58 am

    I’m SOOOOOO trying these!


  53. Eliana on March 12, 2010 at 10:43 am

    I love the level of detail of America’s Test Kitchen 🙂 These brownies look sinfully delicious.


  54. justbakedabatch on March 12, 2010 at 12:13 pm

    those pictures of yours were sooo good – that I baked them today!

    i half the recipe and reduced the sugar to 70% (asians don’t like our stuff too sweet) and while they were nice, not as chewy as i expected….and sure didn’t look as good as yours! mine looked kindda….cakey? maybe it hasn’t cooled down completely.

    interesting to fold the bittersweet chips in instead of melting – retains the chocolately-ness in a subtly way. definitely not the richness brownie, but i’m sure some pple like it tt way!:)


  55. Olga on March 13, 2010 at 5:31 am

    why is it absolutly necesary to cool them before cutting into them, does it affect the texture/chewy factor?


  56. enrolled agent course on March 13, 2010 at 9:04 pm

    Chew brownies are always the best! Thanks for sharing the recipes and some tips on how to come up with this. I will try this sometime and see how it works out for me.


  57. Jacqueline on March 15, 2010 at 1:40 am

    Nailed it, indeed! I had to check out the full article after your delicious looking brownies, and CI sure did their homework! These are definitely the best brownies I’ve ever made…the texture is just perfect and they sure pack a chocolately punch! Thanks for sharing this recipe with everyone!


  58. Avanika (Yumsilicious Bakes) on March 15, 2010 at 10:52 am

    Even though I have a trusted brownie recipe, I am going to try these, because they look so good! You’re right, box brownies aren’t really that bad, and the best thing is, they are consistent 🙂


  59. Deanna on March 19, 2010 at 9:17 pm

    I have my pan in the oven as I write this! I’ll let you know how they turn out. I didn’t have unsweetened chocolate so I used semi-sweet…


  60. Deanna on March 20, 2010 at 6:36 pm

    So they turned out pretty good. Not better than the Ghiradelli box mix from Costco though, so I figure I might as well stick with that. They were better than any from scratch recipe I’ve tried


  61. S on March 20, 2010 at 7:52 pm


    Did you reduce the sugar in the recipe since you used semi-sweet? I’m planning on making this in a few weeks, but I couldn’t find bittersweet or unsweetened in my tiny local grocery store, so I bought only the semi-sweet chocolate….


  62. Brenda Dumont on March 21, 2010 at 10:10 am

    Brownie Box Mix Do-over by Anne Bryn (Cakemix Doctor and my favorite cookbook “What can I bring?”). Take your brownie mix and add only 2 eggs and 1 stick butter almost melted. Bake 350 for 25-30 min. Let cool and place in fridge. THEY ARE SO GOOD AND FUDGIEEEEEE!


  63. Deanna on March 21, 2010 at 7:55 pm


    Yes, I did reduce the sugar by almost half a cup! They were still sweet and delicious, especially after sitting for a day. Also, my baking time was closer to 40 minutes, after 30 minutes the middle was still raw. Everyone at work loved them when I brought them in on the weekend. Maybe I will make these instead of the boxed stuff…


  64. Taryn Collins on March 22, 2010 at 12:38 pm

    These brownies are absolutely fabulous. I made some a couple of days ago with Easter-colored M&M’s for the first day of spring, and they were adorable and SO so delish. Fantastic!


  65. waftbycarol on March 23, 2010 at 8:52 am

    One of my favorite brownie recipes requires a convection oven , but is the very best . It is from Sarah Leah Chase’s Nantucket Open House Cookbook .
    Do try it…
    I still love the box brownies too and will give this recipe a try !!


  66. S on March 27, 2010 at 10:12 pm

    @Deanna: Thanks! I’ll post again about it when I make these in a few weeks!


  67. pita bread on March 30, 2010 at 5:19 pm

    But it’s impossible to wait to cut into the brownies knowing what is awaiting! I’ll have to try really, really hard.


  68. Samantha on April 7, 2010 at 10:04 pm

    Yes – I agree..I have been a HUGE fan of Barefoot Contessa brownies for years and after making the CI ones I will never go back. These are PERFECT.


  69. S on April 25, 2010 at 12:50 am

    These turned out really good! I like the coffee taste. It was definitely chewy and had a nice sheeny top. 🙂


  70. sharon on May 22, 2010 at 5:06 pm

    i actually did a whole series on this last year on my blog…i was sick of my favorite brownies being from a box so i tried out a whole bunch of everyone’s favorite recipes.
    if you do a search on for brownies you will see the feedback ont he contestants. unfortunately i did not have a clear recipe winner, but fortunately we all got to eat a bunch of delicious brownies, so we were all winners!


  71. Linda on May 23, 2010 at 7:10 pm

    Do you think this recipe will do well with WWF as I ran out of AP?


  72. Kristin on July 29, 2010 at 3:31 pm

    I just found your site through Annie’s Eats and am enamored with your photos and recipes! I love to bake and have recently been searching for the perfect homemade brownie recipe that yields a texture like the box mix and have been disappointed thus far. Homemade never seem to have the signature crackly top or the perfect crumb/chew of the box mix. I can’t wait to try this recipe, though there is part of me that hesitates to do one that has so many more steps than the easy box mix. However, my desire to cut back on processed foods wins this fight. Thank you for your work in tracking these down!


  73. Pingback: Decadent Brownies

  74. Marina on September 12, 2010 at 3:38 pm

    Just made these, they are very good. I am not much of a baker, so the detailed instructions were really helpful. I did cut down the sugar by half a cup though and they still turned out very sweet.


    • Michelle on September 13th, 2010 at 9:39 pm

      Hi Marina, Thanks for stopping back to share your feedback, so happy to hear you liked these and the instructions were helpful! Great to know that reducing the sugar doesn’t have a huge impact.


  75. isabella garcía on October 10, 2010 at 11:07 am

    hello from Venezuela! !!!
    just tried your brownies they are hit, but a bigger hit was your monkey bread ,my dad I still liking his fingers .
    thanks for the recepies I look forward every week to reading your blog and maybe finding a recip to try.


    • Michelle on October 10th, 2010 at 6:28 pm

      Thanks Isabella, great to hear the brownies and the monkey bread were hits! I hope you continue to love the recipes you find!


  76. Pingback: Chewy Brownies | Baking with Buttermilk

  77. Caroline on October 21, 2010 at 10:12 am

    I made these for my first blog post EVER yesterday, thought you should know. Mine may not look as pretty as yours, but I bet they tasted just as delicious! Uh-mazing served warm with a scoop of ice cream on top…

    I also wanted to let you know that you’ve been a major source of inspiration for me in experimenting and exploring all things baking over the past year or so. I’m still in college, which poses its own special obstacles, but I absolutely adore perusing beautiful blogs like yours. Keep up the good work, and check out my brownies if you like!


    • Michelle on October 24th, 2010 at 7:06 pm

      Caroline, You are so sweet! Welcome to the world of food blogging, I think you will love it! So honored that you chose one of my recipes as your first post!


  78. Stephanie on October 22, 2010 at 5:45 pm

    THESE BROWNIES ARE AMAZING! I made them for my family and they ADORED THEM! thanks for the great recipe 🙂 this will be my “go-to” brownie as of now!


    • Michelle on October 24th, 2010 at 7:08 pm

      You are welcome! So happy you and your family enjoyed these!


      • esther on October 26th, 2011 at 12:55 pm

        yes yes they do!!!


  79. Michelle on October 23, 2010 at 6:52 am

    Wow! Based on the photos these brownies look amazing!! My favorite brownies are from a box mix ( ghiradelli triple chocolate..yum!!) and even though I know it would be hard to find a scratch recipe that comes close, this recipe looks like it just might! =) I was wondering if you think they would still taste good with semi sweet chocolate chips instead of the bittersweet chocolate? I also wondering if regular cocoa powder could be used instead of dutch, I wanted to use ghiradelli cocoa but have only seen unsweetened or dutch =(… If just dutch cocoa will work, any brand suggestions? Thanks! =)


    • Michelle on October 24th, 2010 at 7:14 pm

      Hi Michelle, Yes you could use semisweet in place of the bittersweet. Also, the Dutch cocoa powder provides a richer taste, but if you don’t have any you could substitute the unsweetened cocoa. Enjoy!


  80. Pingback: Decadent Brownies — eatlaughpurr

  81. Michelle on November 23, 2010 at 11:02 pm

    I love everything I’ve tried on this blog but for some reason my brownies came out cakey and a little dry, sill tasted good but…not what I was craving as far as texture. i didn’t sub anything, i don’t know what I did wrong except possibly leave them in too long but, I followed the recipe exactly. :/


    • Michelle on November 24th, 2010 at 8:20 am

      Hmm, yeah these brownies are definitely not cakey and dry; definitely very fudgy and dense. I wonder if maybe your oven runs a little hot? It’s easy to overbake brownies, for sure.


  82. Michelle on November 24, 2010 at 9:16 am

    Yeah it’s crazy I specifically picked to makes thes brownies because they looked so not-cakey. I will assume I left them in for a minute too long or osmething and try again. I’ll just watch them every minute towards the end and make sure they come out like yours!


  83. Mallory on December 22, 2010 at 10:23 am

    I made and took these brownies into work yesterday to celebrate a couple holiday babies (myself included) in addition to sending a few to my parents house. My mother called this morning to wish me a happy birthday and after telling me she ate her brownie for breakfast, she asked what did I do to them because they were so delicious. Thanks for sharing such a wonderful recipe! Happy Holidays.


  84. AG NYC on December 23, 2010 at 5:16 pm

    I’ve found these brownies are an even bigger hit if you omit the table salt in the recipe and substitute 1.25-1.5 Tbsp of coarse sea salt. (Don’t grind it; just mix the whole salt crystals into the batter.)


  85. Num Num on December 23, 2010 at 10:59 pm

    Made these for a holiday party and they were a hit! Linked them back to you 😀 Thanks for the recipe


  86. Syed on January 10, 2011 at 11:44 pm

    I tried making this today. Turned out relatively cakey. I think it may be because I baked it a minute or two too long because it seemed to gooey when I checked, then two minutes later it was almost completely dry. Oh well, still not bad. But they did rise considerably more than I expected.

    Also, all the chocolate chunks sank to the bottom and stuck to the dish. Possibly because I wrapped it a few times to get some of the air bubbles out.

    If I had to redo this, I would probably be sure to watch it like a hawk and pull it out when it is still gooey. Maybe add a little more butter, and try to let it sit on the counter more before baking so bubbles escape.


  87. Pingback: Peanut Butter Cup Crunch Brownies | Better-Than-Crack Brownies | Brown Eyed Baker

  88. crprihandoko on February 17, 2011 at 11:19 am

    good brownies..make me hungry..may i try???
    nice share info..continue please


  89. Pingback: Guinness-Milk Chocolate Ice Cream | Brown Eyed Baker

  90. Arvin on March 16, 2011 at 1:58 pm

    I made these brownies last night. They turned out under baked. I cooked them 30 minutes then tested them with a wooden skewer. It came out very dirty but I knew from watching the show that it would be hard to tell whether they were done because of the added chunks of chocolate. But it seemed it really was underdone so I baked for another 5 minutes. Tested, still too dirty. Baked another 2 minutes, tested, not done. Ditto another 2 minutes for a total baking time of 39 minutes. They still seemed underdone but I was wary of overbaking and I know that often the time to take something out of the oven is when it is *almost* done.

    Even after cooling for 2 hours they were impossible to cut and fell apart.

    From what I salvaged the brownies are very chewy just the way I like them, but ultimately not any better than the good boxed brands (Ghirardelli!). I know they talked about the boxed kind having good texture but less than perfect chocolate flavor but to my unsophisticated palate I did not notice a difference.

    I think I’ll try this one more time just to get it right but I doubt if I’ll make it a regular thing. They aren’t any cheaper than the boxed variety nor are they noticeably better. What’s the point?


    • Michelle on March 16th, 2011 at 8:16 pm

      Well, the point for me is baking something from scratch since I try not to eat anything that is processed. I know exactly what I’m eating and what the ingredients are, no chemicals and preservatives.


  91. Alice on March 19, 2011 at 4:53 pm

    I’m impressed…*sigh* These look amazing-tastic!
    Sadly, I don’t dare making them, as all my brownies are dough-ish and un-cuttable when they are out of the oven x)


  92. Pingback: brownies recipe chewy

  93. Pingback: Chocolate, peanut butter cups and brownies oh my! | Acts of Sweetness

  94. Nicole on June 9, 2011 at 2:49 am

    I made these tonight. I had to post a comment on my utter amazement at finding the perfect brownie recipe! When I was a young girl my mother had a recipe that I used that was foolproof at making the best brownies. You couldn’t go wrong with that recipe. Favorite. So much of a favorite that I didn’t discover the secret that brownies came from BOXES until I was a new mother!! Anyways, I misplaced that recipe and never seemed to be happy with any subsequent brownie recipe. Until tonight. Thanks for including this in your blog.


  95. Pingback: Top 10 Best Brownie Recipes | Brown Eyed Baker

  96. brandi h on July 4, 2011 at 6:32 pm

    the best brownies i have ever tasted


  97. Jane on July 7, 2011 at 1:41 am

    I too am in the secret society of those-who-like-to-bake-from-scratch-but-absolutely-love-boxed-mix-brownies! No matter how many recipes I have tried, I still longed that for that deliciously chewy brownie with the elusive crackly top… and I most definitely agree that all awesome brownies have that crackly top!

    I just pulled a pan of these from the oven not too long ago, and while normally I’m *fairly* good at waiting for things to cool (okay not really… ever), I just had to try them warm and they are amazing! I’m thinking of giving up my honey walnut shrimp for dinner and just eating the brownies! Thank you so much the recipe and the drool-worthy pictures!


  98. Pingback: Peanut Butter Crunch Brownies | Bakerita

  99. Pingback: 10 Favorite Brownie Recipes « i FinD Recipes Online

  100. Pingback: Chocolate Brownies and Brownie Crisp « jranolajoyce

  101. Pingback: First Post Evar: Adventures in Food Photography « danceswithpies

  102. Pingback: S’mores Brownies « Bake Me Famous

  103. Mitral on August 20, 2011 at 5:54 pm

    Wow, I have been looking for the perfect brownie and just think it was right under my nose. I just finish cooking these about 20 minutes ago, I could only wait about 30 minutes before cutting them and wow! It was perfect. Its is pretty darn good for a homemade recipe. Keep up the good work, I really did enjoy this chocolate, chewy surprise.


  104. Chloe on August 30, 2011 at 1:40 am

    I had a friend’s birthday last week and was keen to give her something extra extra rich.
    I used this brownie recipe, subbing the white sugar for brown, and melted about 6oz of chocolate into the batter (while reducing the oil a little) instead of folding in chopped chocolate. Then I folded in chopped local top quality white chocolate, like chocolate chips.

    Then I topped the whole lot with home made muscavado caramel, and chocolate drizzle. They were possibly the best thing I have ever tasted. The brownies were the perfect texture, after baking for about 39 minutes. Thank you so much for the recipe! I’ve been ordered to make them again this week, and am happy to oblige.. although how the someone could possibly eat more than one piece in a week I do not know.


  105. caitriona on September 8, 2011 at 3:35 pm

    not really a good recipe, it’s just okay but not the same texture as boxed brownie mix if that is what you are looking for, also i agree with some other commenters way underdone after 35 minutes. i will continue to look for other brownie recipes.


  106. Pingback: Godaste Brownies Någonsin! « Nojesblogg

  107. Addie on September 11, 2011 at 11:29 am

    I used these brownies in a brownie sundae and they were a big hit!!! 😀 Thanks, Brown Eyed Baker.


  108. Pingback: S’mores Brownies | Biz Chicks

  109. Emily on September 19, 2011 at 11:57 pm

    I made these this past weekend for a game night party and they were a huge hit — thank you so much. I substituted half brown sugar and half white, an additional ounce of unsweetened chocolate, vanilla paste instead of extract, and half the boiling water with coffee because I didn’t have any espresso powder. These just might be my new favorite brownie recipe — they were amazingly easy to put together and were great at both room temp and cold…though I have to admit I prefer the cold. A warning to anyone trying these — you might think you screwed them up or something when they first come out of the oven (I know I snuck a piece and thought so) — you really need to let them fully cool to experience how amazing they are!


  110. Katja on November 18, 2011 at 3:44 am

    I live in Prague Czech republic so boxed brownies are just impossible to find here. I use the German brand boxed which I tweaked to taste just right, as yes I had the same experience no matter what receipe I tried the boxed was just chewier. However after reading all of the comments and your excellent blog I am getting up and baking myself a batch right now! Thanks so much and I will let you know the verdict!


    • Katja on November 19th, 2011 at 3:39 pm

      Excellent, after tweaking it for the right type of chocolate I feel like I got it, thank you and best wishes from Europe. Will never make different brownies!


  111. Junie on December 16, 2011 at 12:01 pm

    These were SERIOUSLY AMAZING. I was first a bit weary about leaving big chocolate chunks in the batter, but they gave them the illusion of being slightly undercooked and super fudgey- amazing.

    Not sure why they turned out cakey for some people, but Im guessing they were baked for too long- mine were in for 30-35 minutes.


  112. jocelyn on December 19, 2011 at 3:49 pm

    This recipe totally works. Thanks for the post!


  113. Cameron on January 21, 2012 at 11:36 am

    Hey I was wondering if I can substitute anything for unsweetened chocolate in the recipe? I don’t usually see this in the groceries here in the Philippines. I badly want to try this recipe. I’ve been searching for that perfect brownie for quite some time now and this is definitely worth a try. Thanks:)


    • Michelle on January 21st, 2012 at 2:44 pm

      Hi Cameron, Do you have access to any chocolate without sweetening? You really need 100% cacao chocolate. I have seen both unsweetened and 100% bittersweet in the stores; maybe you could find something like that or order online?


  114. annoyed on February 5, 2012 at 10:11 pm

    35 mins and i still had raw batter in my 9×13. ATK and/or CI can’t be this far off…usually they are pretty reliable.


    • Michelle on February 6th, 2012 at 2:13 pm

      You may want to check your oven. I always recommend using an oven thermometer (that’s calibrated) so that you know your exact oven temperature (it can sometimes vary by up to 50 degrees from what it is set at to what the temperature actually is).


  115. Pingback: Use what you have: Sweet and Spicy Brownies « Constitution Lane

  116. Ariana on February 19, 2012 at 1:41 pm

    Hello:) I was wondering if I were to cut the recipe in half, would I also cut the time it takes to cook in half?? Also, to save them to give to a friend the next morning, would I refrigerate them overnight?



    • Michelle on February 19th, 2012 at 3:40 pm

      Hi Ariana, If you cut them in half I would make them in an 8×8-inch pan, and start checking them for doneness just about 5 minutes sooner to be sure you don’t overbake them. I’m not sure if you’re asking to refrigerate the batter or the baked brownies, but I would do neither. Once you mix the batter you should bake them right away; however, you could allow them to cool then cover them and let them sit overnight at room temperature before cutting them.


  117. Jess on February 26, 2012 at 7:17 pm

    I love this recipe! I make it frequently. I use 1 3/4 c sugar and 1 c of whole wheat pastry flour with 3/4 c ap flour. We use a
    Mixture of dark chocolate chips and chocolate chunks. They are delicious and freeze very well! Sometimes I also make a peanut butter swirl which makes them mind blowing. Thank you!


  118. Berry on March 3, 2012 at 5:55 pm

    I made these, and the flavor was fantastic but they were only slightly chewy the first evening, and had lost their chewiness the next day. They were fudgy instead. I halved the recipe and used regular unsweetened cocoa, not dutch processed. Perhaps that’s the problem?


    • Michelle on March 4th, 2012 at 4:14 pm

      Hi Berry, Usually chewy and fudgy can be used to describe the same type of brownie, which is a stark contrast to cake-like brownies. Are you able to better explain the texture differences by any chance? Sometimes halving or doubling a recipe can have an effect on texture; I would guess that could be the issue, and not the cocoa substitution.


      • Berry on March 5th, 2012 at 7:01 pm

        Thanks for the response. I made these again this weekend. I baked them 10 minutes longer and they were perfectly chewy. The next day, again, they were not. I would describe the texture on the first day as having slight resistance so there’s a slight stickiness when you chew them, like 1/10 the chewiness of caramel candy. Day two, there was no resistance when biting into them; they were very moist and nearly melted in your mouth. It was like they’d absorbed the moisture from the chocolate overnight. I have an all-butter brownie recipe from the Gourmet cookbook that does the same thing. They’re still delicious, just not the texture I was looking for. I’m not sure if I did something wrong, or if it’s normal “brownie behavior.” I suppose I could just eat the whole pan of brownies in one day!


  119. Tina S. on March 11, 2012 at 2:00 pm

    I swap out the white flour for whole wheat pastry flour and you can’t even tell. This is my go-to brownie recipe. THE best chewiest brownie recipe I’ve ever tried!


  120. Pingback: “Crazy in Love Recipes” by Gourmet Greta … YUM! - Beehive Girls

  121. Pingback: Chocolate Chip Cookie & Oreo Fudge Brownie Bar | Biz Chicks

  122. Ashaly on April 22, 2012 at 5:41 pm

    OMG x 3! These r AMAZING! Best recipie EVER!!!


  123. Susan on May 8, 2012 at 8:05 pm

    I am a scratch baker, and the daughter of a scratch baker who considered all baked goods from a mix intrinsically inferior. I have a couple of go-to brownie recipes that I have baked for years that most people rave about, but my sons always prefer those made from a boxed mix. I just tried this recipe and it is very much like the box kind, but somehow better. I think my sons and I finally have a brownie recipe we agree on! Thanks!


  124. Ananya on May 25, 2012 at 6:16 am

    Hello 

    The first time I made this recipe in a 9×13 inch pan, it came out 1/2 cm thick. The second time, I thought using a smaller pan would solve the problem. I again tried to make this recipe in an 8×8 inch pan, but it only came out 1 cm thick! I am not sure what I did wrong; I followed the recipe exactly. I also have this problem when making other brownie recipes; the final result just comes out too thin. Is this because of my oven, baking pan or some other mistake I must have done?

    Even if I didn’t get the desired texture, the taste of the brownie was great! Served with a scoop of vanilla ice-cream= heaven! 


  125. Ananya on May 25, 2012 at 6:17 am

    Hello 🙂

    The first time I made this recipe in a 9×13 inch pan, it came out 1/2 cm thick. The second time, I thought using a smaller pan would solve the problem. I again tried to make this recipe in an 8×8 inch pan, but it only came out 1 cm thick! I am not sure what I did wrong; I followed the recipe exactly. I also have this problem when making other brownie recipes; the final result just comes out too thin. Is this because of my oven, baking pan or some other mistake I must have done?

    Even if I didn’t get the desired texture, the taste of the brownie was great! Served with a scoop of vanilla ice-cream= heaven! 🙂


    • Michelle on May 25th, 2012 at 10:41 am

      Hi Ananya, These brownies aren’t meant to raise very high, as they are much more fudgy than cakey, and there are no leavening agents used (baking powder or baking soda). The only thing I can think of, if you have this problem with all brownies, is that you might be having trouble with your oven, or you could be overmixing the batter.


  126. Anna Priko on June 1, 2012 at 6:10 am

    Hi 🙂 Today I want to bake your brownies and there are a few language things which I do not understand because I come from Austria ( not Australia 🙂 ) so it would be great if you could help me!
    First, is a foil made out of metal? and which side I have to put up the shiny or the non shiny one?
    Second, how many cocoa does an unsweetened chocolate has, 100%?
    Third, I am totally confused about the “toothpick inserted halfway between edge and center” does that mean I have to put the toothpick in one third?
    Fourth, should I put the pan in the lowest position? and when I cool it down, I should not put it in the fridge just on my table, right?

    I am looking forward to hearing from you !
    Love Anna


    • Michelle on June 1st, 2012 at 9:33 am

      Hi Anna, I hope these clarifications help!

      1. Yes, the foil is an aluminum foil. It doesn’t matter which side you put down.

      2. You are correct – unsweetened cocoa is 100%

      3. This just means not to use the toothpick to test doneness in the very center of the pan, or near the edges of the pan. Instead, just a spot in between and insert the toothpick to check for doneness.

      4. Yes, put the brownies on the lowest oven rack position. When you cool them, do so at room temperature (on a table), not in the refrigerator.

      Happy Baking! 🙂


  127. Steve on June 3, 2012 at 12:41 pm

    Made this last night, and think that they are undercooked. They are pretty messy and gross in the middle. All of them totally fell apart. I added 1 cup of chocolate (bittersweet) chunks instead of 3/4 cup, and substituted Bob’s Redmill All Purpose gluten free flour for regular flour. The bag suggested adding small amounts of xanathan gum, but I didn’t. I am heating the oven again, and will try baking an extra 10-15 mins to get them to solidify. The corners that had the firm crust on the bottom were perfect, but everything else is too disgusting and undercooked to stomach. We used a glass pan lined with foil, and painted the foil with traces of vegetable oil. I like using foil for cleanup, but I don’t recommend the vegetable oil. Any recommendations of changes that I should make are welcomed! I want to try to give this a go again next weekend, so I will be checking back . . .


  128. Jacquelin on June 13, 2012 at 10:42 am

    For the most part I agree, the first time I made these brownies they came out perfect, the second time a bit dry and the third they are mush. I don’t know if it’s my oven or what but these things never are consistent like boxed!


  129. Pingback: Brownies (America’s Test Kitchen) « The 'Coffeehouse'

  130. anah on August 4, 2012 at 4:45 pm

    i was really looking forward to trying out this recipe….they just came out of the oven – and let’s just say it’s not what i expected at all! the batter mixed well, and i followed the recipe completely – but the butter/oil seemed to separate and rise, then bubble on top of the rest of the batter. is that normal? the brownies seem to be floating in grease! i’d appreciate any tips or comments – i haven’t given up on these yet, because they sound really yummy. feedback is welcome!


    • anah on August 4th, 2012 at 5:16 pm

      …so now that they’ve cooled, it seems as though the grease has soaked in – but the brownies have a really dry crumbly texture. looking forward to hearing suggestions for next time!


      • Michelle on August 9th, 2012 at 3:59 pm

        Hi Anah, No the butter and oil should not separate from the batter, it should be homogeneous when mixed. Did you use any substitutions or do anything different when preparing the recipe?


        • anah on August 9th, 2012 at 5:50 pm

          Thanks for letting me know, Michelle…the batter was definitely smooth and homogeneous after mixing the ingredients. It looked like normal brownie batter going in the oven – but the oil/butter separation happened while they were baking (bubbling on top while in the oven). I did not use any substitutes, other than using grape-seed oil instead of veggie oil (I haven’t had issues with other baking this way)….but that may make a difference. I’ll give it another go and post my results for sure!


          • Kelly on November 5th, 2015 at 12:41 am

            I used grapeseed oil and this happened to me too. And I also thought it imparted a weird flavor to the brownies.


  131. Cat on August 22, 2012 at 7:06 pm

    Well butter my biscuit and call me dogie…these brownies are ah-maze-ing!!! The texture is what I could best describe as baked fudge. Intense chocolate flavor packed into each tiny square. Pure genius, combining cocoa and unsweetened chocolate, oil and melted butter. Who’da thunk?? Because I’m diabetic, I used only half sugar, replacing the other half with Splenda. I’ve found that in order to avoid any of the textural changes that come with using all Splenda, the most sugar that can be safely replaced is half. I cut the recipe in half and baked for 24 minutes in an 8″X8″ pan. I intend to freeze most of the pan, and believe that because of the incomparably moist texture they will freeze like champs. Perfect, in every way! Hands-down the best brownies this former pastry chef has ever made.


    • Cat on August 24th, 2012 at 9:21 pm

      Just a post-script: They never made it to the freezer (she said, sheepishly.) It only took me 3 days to put away a whole 8″X8″ pan. Good thing I only used half the sugar! Good thing I have that to feel virtuous about!

      Every bite made me realize how perfectly, crave-satisfyingly intense their chocolate flavor is, and how they just melt away on the tongue. Yes, they ARE that good!

      I was a major piggie. I’m so ashamed…But very, very happy.


  132. Emily on September 23, 2012 at 9:04 pm

    They’re in the oven! Can’t wait! This has always been a mystery to me. So glad I found your post.


  133. Tess on October 1, 2012 at 4:35 am

    These are delicious brownies but watch the sugar–I used 90g of brown sugar only and they were perfect. Also, I used a mixture of vegetable oil and walnut oil–gave a nice nutty touch.


  134. Pingback: Gooey Chocolate Peanut Butter Cup Brownies | The Sweet Life

  135. Eugenie on October 20, 2012 at 3:28 am

    1 3/4 cups of all purpose flour is 7.88 ounce in weight. I baked my 2nd batch according to your instruction of 8 3/4 ounce and it turns out cakey and not chewy at all 🙁
    My first batch was fine though.


  136. Pingback: Take 5 Candy Bar Pie | Brown Eyed Baker

  137. voula on November 2, 2012 at 6:44 pm

    This is amazing!!!!! My husband has the biggest sweet tooth and his #1 favorite sweet dessert is brownies..especially box brownies! I have tried variations of brownie recipes from scratch and done of them are ever as good as box brownies! I am going to save this recipe and make it in 3 weeks for thanksgiving, when I will give thanks for the recipe lol


  138. Lauren on November 7, 2012 at 11:48 pm

    Made these tonight. I have finally found a brownie recipe I like that isn’t from a box! So so good.


  139. Pingback: Not-so-chewy-after-all chewy brownies « I Eat Nice Things

  140. Stacy on November 28, 2012 at 5:37 pm

    Thank you so much for posting this! By far the best brownie recipe I have ever tried. Who knew oil would make such a difference? I tweaked this recipe just a touch so I could use whole wheat instead, and it was still yummy. My changed-up recipe is here:


  141. Shruthi on December 18, 2012 at 6:55 am

    Hi Michelle,
    I tried this recipe and it was awesome.. Can I remove the eggs from the recipe and still get the same richness. Can you give me an eggless recipe for brownies..


    • Michelle on December 18th, 2012 at 6:17 pm

      Hi Shruthi, If you omit the eggs, the texture will be greatly altered. I do not have any recipes for eggless brownies at this time.


  142. Pingback: A month of minimal running, but a lot of delicious food. | The Runner's Kitchen

  143. Joy on January 27, 2013 at 2:22 pm

    Michelle–I’m working my way through your top ten brownies. I think I agree with your number one recipe. Your number 2 recipe (these chewy ones) are great. I love how thick they come out and cooked through; however, I was skeptical of the vegetable oil/butter combo. I think it’s all butter in your number one recipe and my mouth can tell the difference. Mmmmm, butter.


  144. Kat on January 28, 2013 at 2:18 pm

    I don’t normally post comments, but this recipe deserves praise. I used it other night and it is hands down the best brownie recipe I’ve ever tried. I wasn’t very convinced after trying a brownie after the hour and a half they needed to cool down. I found them to be too sweet and a little too much on the vanilla flavored side. However, the next day…good God the next day…they were PHENOMENAL. I took one bite and literally moaned, “Oh. My. God”, and ended up eating two – one right after the other. I suppose the flavors just needed more time to develop and mature, but whatever the case, these brownies are f*cking LEGIT. THANK YOU, BROWN EYED BAKER. I’ve just hit the jackpot.


  145. Pingback: Using what you have on hand. | South & Sundry

  146. Pingback: Better than the Box Brownies… (better than sex, too) | Lucy Jane Cakes

  147. Sabrina on February 14, 2013 at 12:34 pm

    On a funny note i have to tell you i read this post and Immediately started looking around my house for spy cameras 🙂 hubby’s favorite dessert of all time is brownies but after trying really, 8 different recipes I once again gave in to box brownies 🙁 we both agreed there was just no comparison. So with Valentines day approaching I thought I would take another crack at finding a recipe that seemed worthy of our special day.. ( valentines day is also our anniversary). I stumbled upon your website and decided to make these brownies last night so that he could have them today and i cant believe the results. He was so happy he woke me up before leaving for work at 5:45 am ( he is in the Army) with milk in hand and we shared the most delicious brownie we have ever had right there in our bed .It was a special moment for us not only because of our anniversary and the sinfully delicious brownie, but also because we have 3 small children and if you have kids you know those moments are few and far between. Thank you for sharing this recipe and helping make our day even more special! Happy Valentines Day!


    • Michelle on February 15th, 2013 at 12:59 am

      Aw, thanks so much for sharing! Happy Valentine’s Day to you two, and thank you to your husband for his service!


  148. Chinita on February 17, 2013 at 5:32 am

    sorry but does it mean by this “½ cup plus 2 Tablespoons boiling water”.
    1/2 cup of water plus two tablespoon of boiling water?


    • Michelle on February 19th, 2013 at 5:33 pm

      Yes, boil water and then measure 1/2 cup plus an additional two tablespoons.


  149. Pingback: The Perfect Brownie

  150. Christina @SimplyYum on February 22, 2013 at 9:18 am

    I tried this recipe and it is delicious! After seeing the pic you posted of the brownies I knew I had to try this recipe. I just blogged about them, I had to change a couple things because I was missing a couple of the ingredients but still came out amazing! Thank you!


  151. Cyn on February 28, 2013 at 11:22 am

    this recipe is AMAZING!!!!, thank you sooo much for sharing it!
    I baked them yesterday, I didn’t have espresso powder, so I used regular instant coffee, they still were amazing!!!
    Before baking them, I was a little unsure about mixing water with chocolate, but it turned out great!
    I will be making the peanut butter brownies on saturday :D!


  152. Pingback: Brownies | My Ninja Naan

  153. Henna on March 12, 2013 at 10:52 pm

    I made these and they are the spot-on! I will never ever go back to using boxed mixes again! Here’s my blog post on it:


  154. Nathalie Norris on April 1, 2013 at 9:28 pm

    I have to say – this is the BEST recipe for brownies I have ever had, and possibly the best brownies I have ever eaten anywhere at all. I’ve made them several times very successfully. Sometimes I take liberties with the recipes now – like the time I added some white chocolate chips and sprinkled the top with powdered sugar before baking, or added some other chocolate chips inside. No matter what you do, if you use the base recipe they’re irresistible! The only problem I have ever had is that mine always take way longer than the time stated here – more like 45 minutes 50 minutes. But they’re well worth the wait. At about 40 minutes I toothpicking til they’re good to go. SO scrumptious!!


  155. Katie on May 20, 2013 at 4:04 pm

    These are fab, seriously, they work a treat!!!!


  156. Pingback: Chocolate-covered Strawberry Sundaes | Sprinkle with Sage

  157. Pingback: Simple, Clean, and Homemade · Our Favorite Brownies

  158. Emily on July 30, 2013 at 8:25 pm

    This is my go-to recipe for brownies…it’s the best.


  159. Kat on August 16, 2013 at 12:12 pm

    Ohhhhh! The Ghirardelli box brownie mix is still the best brownie I have found! My parents and I both keep stashes in our kitchens just in case costco ever stops carrying it! I will have to try this recipe and see how it holds up!


  160. Yulia on September 2, 2013 at 4:21 pm

    Love this recipe! Absolutely delicious 🙂 Thank you 🙂


  161. Pingback: The Perfect Brownie | whatever she's got

  162. Pingback: THE ULTIMATE BROWNIE | Tang man style

  163. Carly Fernandez on December 27, 2013 at 1:18 pm

    I followed this exact recipe only difference being I used a glass pan and parchment paper. My brownies came out as a block of weirdly textured thick chocolate more than a brownie. What gives?


  164. M. Davis on December 29, 2013 at 2:27 pm

    I own a new food service and I’m always looking for great recipes. This is one I will make for my customers.


  165. Pingback: 15 Foods You Should Learn How to Cook by 30: Part 1 | All Honesty

  166. Anna on January 14, 2014 at 1:44 am

    hi! these brownies look amazing! i was just wondering if i could sub applesauce instead of sugar in this recipe?


    • Michelle on January 14th, 2014 at 4:38 pm

      Hi Anna, I would not recommend it. The texture and flavor will be dramatically different. Usually applesauce would be a replacement for liquid fat in a recipe.


  167. Sarah Kate @ Sarah Kate's Silver Linings on January 30, 2014 at 8:00 pm

    These look heavenly! I’ve been in the hunt for from scratch bow mix brownies! My family doesn’t like their desserts overly rich, though. My question is in regards to the bittersweet chocolate mixed in at the end… Does the chocolate remain chunky once they are baked, or is that aimed at attaining the fudgy consistency?

    Thanks a zillion!
    Sarah Kate


    • Michelle on January 31st, 2014 at 9:23 am

      Hi Sarah Kate, You will be able to detect the chocolate chunks. It will melt a bit but there is still the consistency of “chips” in the brownies.


  168. Ana on February 4, 2014 at 12:52 am

    Are these brownies too sweet to add a little bit of salted caramel sauce? 🙂


  169. Hanna Emilie on February 8, 2014 at 2:15 am

    I just took it out of the oven (mother day tmr).
    I was sure it would be a disaster since it felt like I did everything wrong, I´m not that good at coocking 🙂 But it turned out to be PERFECT! I love it, my new favorite <33


  170. Angela on March 11, 2014 at 8:16 am

    I made these brownies, and I have to say that the flavor of them was amazing. But, my brownies turned out waaaay too fudgy, it was almost as if it was not cooked, but then the edges were almost burned. Do you have any idea of what went wrong? Also, can you please tell me what kind of pan you used?


    • Michelle on March 12th, 2014 at 3:45 pm

      Hi Angela, These are meant to be a dense, fudgy brownie, not at all cake. They should, however, be cooked (a toothpick inserted in the center should have moist crumbs). I use a light metal aluminum baking pan.


  171. Pingback: Elegant Cakes – Grasshopper Brownies

  172. Pingback: Grasshopper Brownies | Best Recipes!

  173. Courtney Leigh on March 23, 2014 at 10:53 am

    Made these this weekend. Amazing. Totally amazing.


  174. Pingback: Loaded S’mores Brownies | Life Taste So Good

  175. Annie on May 11, 2014 at 12:56 pm

    I’m about to make these brownies, but don’t have Dutch-processed cocoa, only regular kind. DO i need to add baking soda to it, if so how much? THANK YOU!


    • Michelle on May 12th, 2014 at 11:09 am

      Hi Annie, No, you do not need to add baking soda.


  176. Pingback: Chewy Brownies from Brown Eyed Baker |

  177. Neha on May 20, 2014 at 10:57 pm

    Just made these and they turned out great! I actually am not too fond of gooey brownies so I left them in for 45 minutes instead of the recommended 30-35, and I was really happy with the way they turned out! Also, at minute 32 the top of the brownie hadn’t even set, so I moved it up to a higher rack. Thanks for passing this recipe along.


  178. Carrie on May 21, 2014 at 8:19 pm

    This recipe is delicious! I’d like to make bitesize brownies, using a mini cupcake pan. Any advice on cooking time?


    • Michelle on May 22nd, 2014 at 10:24 pm

      Hi Carrie, I haven’t tried making these in a mini cupcake pan, so unfortunately I couldn’t say how long they would take.


  179. Pingback: Frozen Brownie Sundaes | Blog Food For Me

  180. Pingback: Chewy Brownies from Brown Eyed Baker

  181. Pingback: Elegant Cakes – German Chocolate Brownies

  182. Gayle on August 19, 2014 at 7:52 am

    Hey I was gonna try out this recipe but instead of getting unsweetened chocolate and bittersweet chocolate, I got dark chocolate and milk chocolate. Will that have any bad effects on the brownies?


    • Michelle on August 19th, 2014 at 10:18 pm

      Hi Gayle, Your brownies will be extraordinarily sweet with that combination.


      • Gayle on August 20th, 2014 at 7:28 am

        Is that a bad thing or it’ll still be fine? Like the texture and everything else would still be okay right?


        • Michelle on August 20th, 2014 at 3:12 pm

          Hi Gayle, The texture should not be affected.


  183. Jo on September 28, 2014 at 5:08 pm

    Hi- I just made these and they turned out great they are really fudgy and chewy! However they are a little bit dry, not excessively or in a way that makes them bad at all but mostly the edges/sides are a little dry. Did I overbake? They are great but how could I prevent this next time?
    Thanks for the recipe!!


    • Michelle on September 29th, 2014 at 10:24 am

      Hi Jo, They may have been over baked just a tad. They are really super moist and not at all a cakey or dry brownie. Glad you enjoyed them!


  184. Sara on October 20, 2014 at 8:35 pm

    Would you recommend these or the baked brownie for ice cream sundaes? I want the brownies to be slightly warmed.


    • Michelle on October 21st, 2014 at 8:39 pm

      Hi Sara, You really can’t go wrong with either, but my personal favorite is the Baked brownie 🙂


  185. Isanna V. C. Zamarian on October 26, 2014 at 7:13 pm

    Hello! I’m a big fan from Brazil! I love your blog! Thanks for sharing.. I made this brownie today and it was a hit!!!! Thank you thank you thank you!!!


  186. Pingback: it’s a girl! | Floptimism

  187. lil on December 3, 2014 at 5:14 pm

    Do these brownies freeze well


    • Michelle on December 6th, 2014 at 8:24 pm

      Yes, absolutely!


  188. Anna on January 22, 2015 at 3:36 pm

    Thank you for this recipe!
    I just made these brownies and must admit that I could not wait an hour for them to cool down. I had to have a taste in advance.
    Living in Germany I had to translate the measuring units to grams (thank you, internet!), but the batter turned out great.
    Since my teeny-tiny oven wouldn’t fit a 13×9 pan, i split the batter and baked it one after the other in a smaller pan. (and reduced the cooking time by 10 to 15 minutes)
    I am so thankful for this recipe, since it tastes just like the big brand brownie mixes I know from the US. Probably even better. They are the best I’ve made so far! 🙂


  189. Pingback: If You Are Sick of Winter, Say… Ice Cream. | tiny kitchen reverie

  190. Mallory on June 10, 2015 at 1:04 pm

    So I just made a batch of these, a batch of The Baked Brownie, and a batch of Smitten Kitchen’s Favorite Brownie. They were all so delicious, but my office voted these as the best! Which means this is now my go-to crowd pleasing classic brownie recipe. Thank you for sharing!


  191. Sara A on June 16, 2015 at 3:13 pm

    My cousin made these and I went to heaven for a bit. I’m going to try and replicate them but I’ve been on hiatus from baking, so wish me luck cause my bread pudding last week was a bit brunt:(


  192. Kathy Milczarski on August 19, 2015 at 12:22 pm

    Is Hershey’s Cocoa 100% cacao natural unsweetened ok to use? I thought I read one time from Cook’s Illustrated actually that they tested and found this to be the best. Is it OK to use the Hershey’s Cocoa or do we need to get and use “Dutch processed” cocoa as you wrote. Thanks!


    • Michelle on August 20th, 2015 at 1:06 pm

      Hi Kathy, You could use Hershey’s unsweetened cocoa powder for this. Dutch-processed cocoa powder does impart a different and richer flavor (and does play an important role when baking powder or soda is used), but for these particular brownies, either one is fine.


  193. Diana on September 23, 2015 at 8:53 pm

    I wanted to know if the time for these brownies is ok for a very high-altitude place. I live 2,250 m above sea level. That’s about 7380 feet above sea level. The problem is that a lot of things I bake turn out too dry, and the characteristic of chewy brownies is that they are very moist.



  194. Pingback: Decadent Chewy Brownies | Baking Mommy

  195. bill on October 26, 2015 at 8:25 pm

    ….I think I finally found my brownie recipe.


  196. Pingback: 7 Recipes To Celebrate National Brownie Day | The Hudsucker

  197. Bernie on December 9, 2015 at 5:20 pm

    Can I make them and freeze them and take them out the day i am serving???
    Please let me know..;



    • Michelle on December 13th, 2015 at 10:24 pm

      Hi Bernie, Yes, but I would take them out in the morning so they have plenty of time to thaw.


  198. fabz ah on January 26, 2016 at 6:52 am

    can i reduce the sugar to 1 or 1.5 cups? 2.5 was a bit too sweet for my family as most of them are diabetic. would reducing the sugar have any impact on the final result?


    • Michelle on January 27th, 2016 at 9:29 pm

      It probably will affect the final result, depending on how much you take out. You may need to do some trial and error and find that sweet spot where you can reduce the sugar but still get the texture you want.


  199. RAMELA on January 31, 2016 at 11:33 am

    Hi! Michelle. Would you kindly clarify the amount of butter on this recipe. It says, 4 tbsp. (1/2 stick) unsalted, I thought 4 tbsp. of butter is only 1/4 stick, so w/c is the correct amount to use? Thanks.


    • Michelle on February 3rd, 2016 at 9:06 pm

      Hi Ramela, I guess it would depend on the size of the stick of butter. In the U.S., butter is typically sold in sticks with 8 tablespoons. You want to use 4 tablespoons of butter, no matter how much of a stick it ends up being 🙂


  200. Pingback: Easy Pull-Apart Garlic Rolls | Cooking Brilliant

  201. Heidelind Davis on March 10, 2016 at 1:16 pm

    Just made these last Sunday, and of course amazing! I’m actually pretty sure I’ve made this recipe before from my own copy of Cools Illustrated (which would make sense). I think I must have tried at least 4-5 of your brownie recipe by now. I think the brownie pudding recipe is still my favorite:)


  202. Ellen on May 10, 2016 at 8:51 am

    Hi Michelle,
    I must start with, like a lot of us here, I loved the box brownies but my husband doesn’t, so hopefully I can fool him with this. My question is – did you change the recipe since the first comments? I see people talking about bittersweet chocolate and espresso powder and chocolate chunks. I’m going to leave out the chocolate chips at the end, but adding espresso powder would be nice, but I don’t know how much you used. Thanks.


    • Michelle on May 11th, 2016 at 9:13 pm

      Hi Ellen, The instant espresso powder was 1.5 teaspoons – optional, but I never add it, so I just removed it from the recipe when I updated. Everything else is the same. You can do chopped chocolate chunks instead of the chocolate chips if you’d prefer.


  203. Hafsa on May 10, 2016 at 11:21 am

    Delicious brownies I am going to try these soon. Thanks for sharing the recipe 🙂


  204. marti on May 10, 2016 at 6:08 pm

    omg these look AMAZING!!! thank you for sharing – i look forward to trying!!!


  205. Karly on May 10, 2016 at 6:09 pm

    I’m always looking for a way to kick those box mixes to the curb, and this just might do the trick for good! These look perfectly rich and fudgy and oh gosh, now I’m drooling. Anyway, they look fantastic!


  206. Darlene on May 13, 2016 at 1:59 pm

    I love a good brownie recipe. Brownies usually start an argument in my house. My dad likes them completely covered in a thick layer of fudgy chocolate frosting and I prefer mine with just powdered sugar. I’ve never seen the appeal of the frosting. I like to taste my food and to me frosting is overkill.


  207. Marissa on May 13, 2016 at 2:19 pm

    Just made these for a work event and they are wonderful! I am already planning on making them again for a BBQ this weekend. The texture, flavor, and chew is fantastic, I think this is my new favorite recipe!! Thank you!!!


  208. Laura on May 19, 2016 at 9:57 pm

    If you could make only one recipe, would you recommend this one or your post with Ina’s Brownie? Both look delicious!


    • Michelle on May 21st, 2016 at 12:53 pm

      Oh my gosh, such a tough question! They’re both amazing, but definitely different. Ina’s are way richer, these are definitely the better “everyday” brownie!


  209. Emily @ Life on Food on May 21, 2016 at 2:03 pm

    Brownies are my absolute favorite dessert. Now that it is warmer I am all about brownies sundaes. This recipe is just in time.


  210. Taylor on May 25, 2016 at 12:11 pm

    I halved the recipe and added some chopped oreos — they turned out amazing!! This will be my new go-to brownie recipe!


  211. Pily on May 26, 2016 at 7:36 pm

    Hi, my name is Pily and I am mexican and I live in Mexico .
    I love your site, I made 3 recipes of your blog, chicken chipotle copy cat, your white bread and these lovely brownies… Wow! thank you very much and later on today I´m gonna publish in my blog your brownies because I want many people to enjoy too ! 🙂


  212. Ann Risler on May 30, 2016 at 9:17 am

    Michelle, if someone asked me, I would say you’re Baked recipe is the ultimate, but I want to try these too! Thanks.


  213. Pingback: Better-Than-Boxed-Mix Brownies | Emma's Baking Addiction

  214. Lauren on June 14, 2016 at 9:38 pm

    I made these brownies for the first time this past weekend and I am happy to say I think my search for the perfect brownie recipe has ended! These taste exactly (if not better than) box brownies! Question for you, I made mine in a tin/metal pan lined with foil which I sprayed with cooking spray. I let them cool completely in the pan on a wire rack before cutting them, however the foil stuck to the brownies. Any suggestions on how I can avoid this next time? Should I bake them in a glass pan without foil? Thank you for an amazing recipe!


    • Michelle on June 17th, 2016 at 9:03 pm

      Hi Lauren, So glad you loved these! So weird that they stuck to the foil, I’ve never had that happen. Try using parchment paper – that should alleviate the problem!


  215. Pingback: Brownies, ¡La mejor receta! | La Cocina Mexicana de Pily

  216. Pingback: Better-Than-Box-Mix Brownies – Recepies For Me

Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)