I never save recipes, but I’m definitely holding on to this one! Left them in the oven for 37 minutes and they turned out burnt. Our recipes dense chocolate bar cookie include: our classic brownie recipe, gluten-free brownies, a one-pot brownie recipe, a slow cooker brownie recipe, and even blondies (blonde brownies). This recipe is going in my permanent book. Superb! Delish….and that’s from someone who doesn’t care about chocolate. If you don’t have an eight by eight inch pan for your brownies … How much of the walnuts did you add? The edges get nicely crisp but the middles are gooey and soft. Hi Leslie, I’m so glad you loved them! the best way to check if they are moist is the insert a toothpick into the center of the brownie. I’ve made several different brownie recipes, but this one is by far the best! Under bake just a tad and NOT slice until completely cooled. The sugar crystallised on the outside and the inside were really chewy. Fudgy and crinkly and perfect. Haha, I admittedly like a boxed mix too . Brownies were the first thing I made and these made me so nostalgic. One of the best that I have ever eaten. I might add less salt next time though! Hi May, correct, there’s no baking powder or soda. You can easily make your own Brown sugar at home. I’m trying this tonight and was wondering if you used cold eggs or eggs at room temperature? For many years, it was believed that the first recipe for these chocolate brownies was printed in the second (1905) edition of Fannie Farmer’s famed cookbook. Thanks for your input!! should the cocoa powder be unsweetened? Made them and they didn’t rise the way I thought they would but hopfully they taste good. I LOVE these ! Has anyone added peanut butter to this? Would those be alright or should I just buy an 8×8 pan? Is there nutritional information for this recipe? We had it with vanilla ice cream which helped but will adjust to much less salt next time. (And we’ve made many, many brownies!!) We’ve incorporated this thick, nutty spread … We’re obsessed! Have been making them every other week or so for a few months and they turn out perfect every time and never last more than a night! Fannie Farmer’s 1896 dessert (considered the first brownies) shared little more than a name with the bars of gooey, chocolatey heaven that we know and love today. I just made these yummy brownies yesterday and they were amazing and delicious. I have a 12″x7″ baking dish Is there anything i can do to work around it? Nostalgic taste of childhood. The original blondie recipe was a cookie recipe adapted to bake in a pan. They did turn rock solid the next day, any recommendations out there to prevent this? OMG let me just tell u guys go go ahead and make these brownies. But I bought salted caramel chips, love dark chocolate with salted caramel. (View on Amazon). Hi Mia, apologies, I don’t have it in grams. My boyfriend approves too! Hope that helps! All company, product and service names used in this website are for identification purposes only. Hi Jeanette, vegan recipes don’t have eggs, but vegetarian includes eggs and milk. I tweaked it a little by using 1/4 cup less sugar, double the salt and a tiny bit of cayenne. and did you use an 8×8 pan? Thanks! I followed the recipe exactly, except that I only had semi-sweet chocolate chips, so I used it instead of dark chocolate.. oh and I added pecans. Hi Ash, did you use an 8×8 pan or a larger one? Hi, can I halve the receipe to make 8 brownies, what size container should I use. These are the best brownies I’ve ever had. Thanks. ***When these brownies come out of the oven, they'll be super gooey in the middle. Definitely saving this recipe. I’m so glad you enjoyed them! It tastes ok but the texture is a bit weird. I wanted to ask if it possible to know the measurements in grams as I know some countries may have different cup sizes. Although i didn’t use chocolate chips they were still amazing! I followed the recipe (used semi-sweet chips as that’s what I had on hand) and the brownies were one of the best basic brownies I’ve made and tasted. Preheat oven to 350 degrees F and line an 8x8" pan with tin foil or parchment paper. So this fall, as I flipped through Michelle Lopez’s new book Weeknight Baking, her recipe for Boxed Mix Brownies, From Scratch caught my eye. This recipe is a total of 201 calories per serving (1 brownie). They didn’t rise much but that’s probably to be expected to keep them from being too cakey. Thank you! Love it!! D’oh! I did take the suggestion to cut down the granulated sugar by only using 1 cup, and it was perfect. I’m only missing the chocolate chips . They also get much firmer after about 10 minutes out of the oven, so don’t worry if they’re really soft when comes out! My dad doesn’t like to eat things that are too sweet. Thank so much! Absolutely amazing! I LOVE THESE BROWNIES SO MUCH. I made this- add some cinnamon powder. That’s how good it was! personally i did not like these.. im not sure if i just left them in too long or what but i think my toothpick was hitting the chocolate chips and yea that may have messed me up. Waiting for cooling I will not make 2 hours I can assure you! Hopefully it will still be delicious same as your original recipe. Disclosure: I may earn a commission from purchases you make through affiliate links in this post at no additional cost to you. They smell delish but realize I forgot to add the flour. I used avocado oil instead of olive oil and had super results. Super moist and really soft. I made this recipe and the top of the brownies ended up being bumpy and dull but not smooth and shiny. Thanks for letting me know that these worked with Bob’s GF flour – that’ll be so helpful for others. The resulting dessert had the dainty look of a tea cake, the taste of a hermit bar, and the dense, slightly chewy texture of a blondie. After it was done, they were the best brownies I have ever tasted and I’ve eaten LOTS of brownies! I am in chewy brownie heaven! I cooked it a little under the time and it was not gooey inside. Used this recipe to make an eight layer brownie (similar to Olive Garden). It’s chewy and gooey. And I’m going to help you bake any night of the week that works for you.” If you love baking, you’ll love this book. It's been reworded for the modern audience. I’m so glad you loved them! Perfect shiny topping and thick chewy chocolaty middle. Cause both are available in the market but icing sugar is the one that has cornstarch. I’ve made this recipe 3x and it’s always a huge hit! I have a 12×7 so I’m not sure how to work around it, Yes, I used an 8×8 glass baking dish. Or will that ruin them completely. I highly recommend an 8×8 pan. Thanks for sharing this recipe. That could be the reason that they over baked, the batter would be thinner in the larger pan. A little too sweet for my taste. Thank you, will for sure try some of your other creations! I just wanted to say I made with 1 cup of sugar instead of 1 1/2. One thing I have tried this last time is dried cranberry’s or craisens. Hi Cheryl, I haven’t done it myself but I’d probably follow a recipe like this one: https://grandbaby-cakes.com/how-to-make-powdered-sugar/. I was wondering that ! Hi Chloe, the crackle top can vary depending on how fine the granulated sugar is (the finer, the more chance of a crackly top). I did use canola oil in mine. I have never made brownies from scratch before. Well there are certainly a lot of glowing reviews here! These are the best that I ever tasted! Thank you. I used canola oil and used semi-sweet chocolate chips. Hi, first time making them. I used a combo of olive and grapeseed oil and that worked great. As Isabella, said, you can make your own in a blender. For a more neutral flavor, use canola oil. I put a little bit more water just because mine were way too thick at first for my mixer so I added about 1-1 1/2 more TBSPs more water. By far the most easy and tastiest brownies I have ever baked.. Added some walnuts and still tasted amazing! Hi Anjelica, you can try baking them for less time but the problem is that the batter (and the brownies) will be very thin, so an 8×8 pan is best. It was fudgy and crispy and tasted just like if not better then the boxed one. Nevertheless the flavor was spot on and they were tasty. Moist and fudgy but almost egg-like and “floury” (not crumbly or dry). I wasn’t sure these would turn out, despite the nearly universal five-star review. These are so good. Large eggs are always unavailable in supermarkets in my area. Thank you for letting me know a brownie could be so delicious! Warning: not for the faint-hearted. These are by far the BEST brownies I’ve ever made!!! That could work, technically whilst baking, baked goods don’t NEED salt, it’s just there for the flavor so if needed, you can cut out the salt and should be fine. These were amazing!! If the toothpick comes out wet, or covered in batter, put it in for another 10 minutes. This brownie recipe is the best one i have tried so far .. so fudgy .. so mouth watering.. so decedent.. so chocolaty.. every one loved it in my fam.. Fantastic! I followed everything according to your recipe, but the edges turned hard as rock after taking it out the oven the middle was soft and chewy but the rest went into the trash. me and my daughter just made these and they are delicious. It sounds like they over baked. Ha ha, I always have to hide baked goods from my husband too :). I didn’t see anywhere in the post where it says how much to use. Even tastier the next day. BEST BROWNIES EVER!! Made it today, it was easy to make with perfect result. Thank you for this scratch recipe. Hi, could i use margarine instead of oil, if yes, what’s the quantity? I made this recipe with a few adaptations. Even though it is a relatively recent entry to the food pantheonthe recipe first appeared in print in the early 20th centurytheres no smoking gun. I may cut the sugar a little next time for my personal preference, but they’re really, really good as is! They cut through the richness and the brownies were still chewey and fudgey. Hi I really liked ur recipe and I think the tahini added a little kick to it Highly recommend. A new baked good, nearly always containing chocolate and cut into squares or strips after baking (sound familiar? I had a hard time waiting 2 hours to eat them but it was all worth it!! Powdered sugar- 60.5 g If you still prefer a firmer brownie, store them in the fridge. Hi! The last 5 min I added white chocolate chips on top for color. thank you so much . Lol. Irresistible! Thanks again! Welcome to Cupcake Project, where everyone from novice bakers to professional pastry chefs can find sweet and savory recipes to inspire and treasure. I’ve made this a few times now and it is a huge hit with my family. They came out a bit dry so I might shorten the time in the oven next time, but they were delicious! These are excellant brownies next time l would add nuts ! Hi Hyma, I think chopped chocolate would be great! What can I use instead of powdered sugar? Brownies are something I gave up baking from scratch because they never could compare to the box mix. A definite keeper for my recipe book. Now, I found a recipe that I can use! These have a wonderful fudgy texture and rich chocolate taste (but not too rich). I’m an 8th grader, and I love baking. Can i substitute sea salt with normal salt? I haven’t even took them out of the oven, but they smell delish! As well as 2 TBSP of coffee instead of water. Made these last night for a friends birthday and the 5 stars are no joke. hi could i use regular granulated sugar in replacement of powdered sugar, You can put ur regular sugar in a food processor to turn it into Powdered sugar. HI Janet, no need for an electric mixer, I use a whisk by hand! Was not a fan of the olive oil. I got about 50% yield that was edible, the whole center of the 8″ square pan had to be tossed. These were so chewy and yummy! I only have fine sea salt, I think most sea salt is coarser so I used just 1/2 tsp fine sea salt. Hi Monica, I’m glad you both enjoyed them. Thanks! Falls apart, but that’s prob bc of all the choc chunks. Thanks for a great recipe. . It was perfect other than being too salty. I will definitely let you know my results. We always made them from a box. They were also fairly flat. Love the macadamia nut idea – yum! I baked it for about 5 minutes longer and it turned out ok so…, will not using chocolate chips change the consistency? I haven’t made or had brownies that much but I can tell this is how they should be made. I was a bit worried by how think the batter was but was pleased to find they turned out. These brownies are the BOMB. I don’t have an 8×8 pan only 9×9 how do I make sure that don’t overcook? Hi Susan, did you change anything else about the recipe (egg amount, flour type, or the butter/oil ratio?) Oh my God. There is nothing more comforting than the smell of warm, freshly baked Ghirardelli brownies wafting through your home…except perhaps taking that first deliciously soft bite. Perfectly gooey. Excited to try this. Thanks for commenting, ha ha. Recipe made a dozen muffins and they are perfect! I will also use fine or less sea salt next time. Out of all the … The steps looks simple and I would love to try. Holy moly these are the best brownies I’ve ever had. What did I do wrong please? I will be using this one whenever I make homemade brownies now. I followed the recipe exactly and they turned out perfectly. I make them for my brothers and they were also obsessed. Maybe I left the brownies in a minute too long, but the innermost pieces are very soft, so I don’t think so. Sure, it looks more like a cake. Hi Beth Ann, I slice them and then wrap them in foil. They went together really easily. I have used Bobs Red Mill GF flour on this recipe twice now- so delicious!! This was an easy recipe. Will be making this regularly , I just made these a second time and oh my goodness, THEY ARE INCREDIBLE! Hi Desi, it’s pretty thick, it shouldn’t be dry once you’re done mixing it, did you change anything is the recipe? Also made it twice, once with sea salt and once with regular salt and I definitely preferred the regular salt more. First time the name actually fit the finished product!! It was gone in one day…. I have no powdered sugar. Not sure what your altitude is, but I am in Utah and we are at 4500 feet here and I made them just as the recipe said, no issues at all. Good Morning. I gave it a shot after reading the whole recipe, but it was a very strange flavor for the chocolate. This is my new favorite! I used a little less than 1 cup of sugar and found them sweet enough. Super recipe!! I’ve made this brownie recipe lots of times and its very good! I’d stay away from brown sugar because it’ll add to much moisture. That would be the only thing I might consider, because I followed the recipe to a T. Spread evenly with a spatula. Better than box mix. Chocolate chips are scarce during Quarantine, can I bake it without the choc chips? These are so much better than box brownies!! Used olive oil, and only 1 cup sugar. Do you have any recommendations or changes to the recipe in order to make cookies? I’ll update you. Thank you for your reply! They came out ok..but not the best browies I ever had..recipe needs adjustments…. I was amazed at how much their flavor and texture replicated those of brownies made from boxed mixes, which I too have always loved. Love, love, love it! I did not use this, but I appreciate the work that went into this, just for the sake of helping others. Not sure). I halved the recipe, spread the batter out on the baking sheet and watched it like a hawk. Humidity can also affect it. Great, If you’re using a 9×9 this time, I’d be sure to check them earlier since the batter will be thinner than it would be in an 8×8 pan. Baked for about 38 mins and they are, by far, the best brownies I’ve ever made. I have some Halloween silicone molds I’d like to use…do you think these brownies would work well with the molds? I just oiled and floured the dish. Oh my god these are amazing. Do you think it’ll work out or do I need to put an extra egg? Hi Ariel, I’ve had success reducing the granulated sugar by 1/2 cup. Might cut down on the sugar next time. Did you have convection fan on? Would it change the consistency in anyway as you mentioned powered sugar had cornstarch. Used dark chocolate cocoa and omitted chips because I was out. So I could be totally wrong but this took a lot of work; Granulated sugar – 301.5 g Too sweet. They are pretty moist & fudgy brownies either way (ie, not cakey). Tried this and love it so much! I couldn’t tell and I love coconut and chocolate anyway. As other posts stated… I will never buy brownie mix again! damn autocorrect haha! I have a question though: my Dad is on a strict NO SALT diet, and as I was checking info labels on my ingredients, I noticed none of them contain sodium. I made two batches, adding chopped walnuts to one. Our mouths are watering, y’all! Hi. . Can I swap the canola oil to unsalted butter? yes, the only thing i did change was cutting the sugar down a little (like how you said in your notes) and use a 7.5×7.5 tin. So chocolatey and yummy! Two 8×8 pans would be best. Alert! I was looking for brownie muffins to make “contactless” desserts for socially distanced barbecue. When brownies are completely cool, spread frosting evenly across the top of one. I did add 1 packet of Starbucks Via instant coffee to kick up the chocolate as well as some toasted walnuts. 3 tablespoon of water They'll continue to firm up the longer they're out of the oven. I’ve only made these brownies twice but they must be excellent since they never lasted longer than 24 hours between my housemates and I! I didn’t have canola oil on hand so I used vegetable oil instead. Hi, can I substitute the granulated sugar with palm / brown sugar? I followed the recipe, and wouldn’t change a thing! I had a hard time waiting 2 hours to eat them but it was all worth it!! such as 400 F for 25 mins? LOVED how every piece had a crunch to them like a corner piece. 12 lined cupcakes – bake 25 min. Too sweet; leave out the chocolate chips and they are killer! Hi Sonja, coarse sea salt tastes a lot saltier than fine sea salt, so I’d definitely recommend using fine if you can next time. I’m guessing it’ll work but you’ll have to bake them longer. Delicious and easy!! Taste good but Way too sweet. IM OBSESSED! : So I made my brownies in a larger pan which is of course discouraged but because I have prior baking expirenece I tried something. This time, i crushed the sea salt finely, remeasured the amount and it was perfect. I had the family dragon mouthing them because they couldn’t wait for it to cool. hi, thanks for the reply. I put 1 cup of sugar and still it is too sweet. You’ll probably need to bake them a little less and the brownies won’t be quite as thick. Hi Jeanille, no it’s not safe to use wax paper instead of parchment paper. Could I double this recipe and make in a 9×13? So how did the brownie evolve from there? This is the best brownie I made. wow, that sounds decadent! Hi Kaye, I’m so glad you both loved them! Brownies appear to have caught on pretty quickly after their debut in Farmer’s 1896 The These were simple to make and came out incredible. Thank you for sharing this recipe, Jeanine! Hi Evelynn, you don’t have to but I personally love them. Can I just use Hershey’s Cacao Powder Natural Unsweetened? Thanks for coming back to let me know! Will never make box brownies again. Hi Whitney, I would bake them in two 8×8 pans for best results. WOWWW these brownies are absolutely delicious! It also makes me feel better knowing all the ingredients that are going into them verses the boxed brownies. Thank you for this recipe! The edges were tall and hard, and when cooking the center formed one soft square, but was surrounded by a liquidy most of bubbly brownie batter. Super easy to make. My husband said he tasted it on the first bite. Hello Abi! I do this for all my chocolate goodies. Hi Jeanine, Anyone wanting to find out if this recipe is good – YES IT IS . They turned out great. Delicious!! He didn’t love it but if you use refined, it won’t have any taste…. Hi! Never mind! It was my first time making homemade brownies vs. a boxed mix. If your not sure, add just a small handful to see how you like it. Should I have baked them at 350 degrees instead of 325? Delicious! Hi Jeanine! My grandchildren and their parents loved this. And of course I had to eat one first. Hi Barbara, you can bake them just a little longer next time, I would keep the temperature the same. It was way too sweet and had too much cocoa. It’s not a 1:1 swap like dried sugars would be. It’s so easy and cheaper to make compared to other brownie recipes. Hi Patty, I’m so glad they came out well as minis! Also do we need to beat the eggs or just whisk it with the remaining ingredients? Any egg substitute for this recipe that you can recommend?? Thank you ! This will be my go-to now forever. Can’t wait to try making!!!!! I have been searching for a brownie recipe just like the box mix. I’d make it again . But other than that, the recipe is DELICIOUS! I don’t see the calorie/serving? And I have made a lot of brownies! I used a 9×9 pan and had to cook for an hour and 5 minutes. I also cut back a little on the cocoa powder and it was still chocolatey. Thank you for this post and this recipe! I always use unsweetened applesauce as a replacement for oil or butter in any box recipe (brownie or cake mix). Will be making again! This recipe reflects the best of three alternate variations that I attempted. So amazing, thanks for the recipe! Hope they are still edible. However, these were extremely sweet, so much so that I had the reread to make sure I didn’t mess up the sugar after I made them. Something minor, but with 2 eggs in the recipe, I don’t believe you can state that the recipe is vegetarian. I did some calculating for you and your brother, and here’s what I found. Favorite brownie recipe ever. I use Mexican Vanilla because it’s more of a buttery caramely vanilla. I feel like I’ve successfully baked many sweets, but brownies seem like a tough one to do right. Hi Shruti, I’m sorry this one won’t work without eggs. Could you double this and use a 9×13 pan? What should I do differently to make sure my brownies don’t overcook? I have substituted the sugar with a finer one this time as well. My husband wanted to clear the whole pan, and I’ve had to hide half of it away. Fudgy, crackly, rich but not too … and the sweetness was perfect. Thank yo for sharing your recipe! Hi Heidi, the batter will be thicker in a 13×9 pan because the pan size isn’t double an 8×8. Yay and yummy. THESE ARE THE BEST BROWNIES EVER!! Thank you so much! I don’t recommend this recipe, used sunflower oil instead and left out the powered sugar. Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Enough to want to make it again! I have made these twice now- delicious! Can I throw these back in the oven to cook longer if my husband took them out way to early while I was in shower?? Why do we have to keep them for 3 days before cutting?? Thank you. I agree! Very good! So fudgy and chocolatey. FINALLY! Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). I had to throw the whole lot out. My mom and sister are OBSSESSED! It will be my go to recipe from here on out. It sounds like they could have baked maybe a little less, although they’re supposed to be crisp around the edges. I am planning to bake these today.. On which rack do you bake these? I used 3/4 cup Sucralose instead of 1 and 1/2 cups white granulated sugar. Literally the best brownies and I personally struggle with brownie recipes, they have to be so specific and this one just hits the spot. I love using the EVOO. Thank you for sharing this recipe. I love this recipe because its easy to understand and i love baking my family loves them and since i am only 12 years old and this was the best i will be using more recipes because they seem so amazing and they will be. I haven’t tried them with less sugar so I can’t say how the texture would change. These look great! This is my new go to recipe. Just for anyone reading this in the future, I have successfully baked them in a 9×12. do you have this recipe in grams?? Sea salt – 3.75 ml Will definitely make again… and again. Thanks ! Desired size: 20 Tasted AMAZING! Anytime I made homemade brownies, I wanted them to be just like the ones I ate as a kid – super fudgy, moist, and chocolaty, with crispy edges and crackly tops. OMG these are the best brownies that I have ever made! Like a boxed mix? made this today it was delicious! I’ve tried so many recipes and just found the perfect brownie! My pan is what seems an 11×8 or so. In a mixing bowl, combine the eggs, melted butter, buttermilk, brownie mix, cocoa powder and espresso powder and beat with an electric mixer on low until combined, about 1 minute. See above comment though on how amazing they were!! I made them an they were SO DELICIOUS! Delicious and easy, with items most people have on hand. Oil – 109.3 g I’ve never made brownies from scratch before but i’m so glad I used this recipe because I’m never using any other one again! I haven’t tried it with the full 1 and 1/2 cup, so I can’t say if it’s better or worse but I find it hard to believe it could be improved! They are great tasting but im not a chewy brownie type person. Did you change anything about the recipe? Thank you so much for this amazing recipe! 1 cup all-purpose flour I made these with Stevia in the Raw baking mix instead of granulated texture. Guaranteed happiness. Bake for about 45 minutes, until the top … I’ve always struggled to make good brownies but this recipe worked great for me! I just made these and they are delicious!! This is the brownie recipe I have been searching for. I loved peanut butter brownies as a kid but my adult taste buds now find the available recipes overly sweet with a mild peanut flavor. Hi Roxane, I’m so glad you loved the brownies! A dollop of vanilla ice cream and it is by far the best brownies I have ever eaten. (I used vegetable oil instead of the kinds mentioned in the recipe). It might need a minute or two more or less since there will be more middle and less edge. After the 10 minutes (If your toothpick was wet), do the toothpick strategy again, until your toothpick is ‘dry’. I substituted melted butter for the olive oil. Next, combine the wet and dry ingredients. I did half my batch with a peanut butter swirl and this is the first brownie recipe I’ve done where it tasted better than box brownies, no joke! I would always prefer to skip the boxed mixes but considering how good and easy boxed brownies are I had never ventured to make them from scratch. I find its light crumby texture perfect and I don’t mind that it demands an accompanying glass of cool milk. Only thing I changed was adding crushed walnuts instead of chocolate chips, which I think helps balance the sweetness out. That’s so interesting. My family finished them off in one day I added walnuts for a bit of crunch-highly recommend! A++. Absolutely divine, The best brownies that we ever made. Hi, Great. like i did cool it down but not to room temp…. Tried makinh brownies for the 1st time! YUM! Thank you Jeanine. Yum! My teen son and his friend ate them up. Omg these are soo good. The texture — crackly top, crunchy sides, gooey interior — and taste — depth of oil instead of creaminess of butter — took me back to baking with my mum in the kitchen as a kid. I smelled the mix before the oven, and so did my sisters, I could already taste the smell. I was tempted to add espresso powder but I didn’t. Hi I wanted to ask what do I do if I don’t have powdered sugar ? They’ll be perfect. I halved the recipe because I only have one egg. Best recipe for brownies I have found. I’ve made this recipe 3 times. You can use chocolate bar pieces, don’t melt them first, just stir them in in the step where the chocolate chips are supposed to go. I hope you enjoy them either way! FANTASTIC! Thank you. Csn’t wait to see how they come up and how good they taste. Did it affect bake time? . This is the brownie recipe you’ve been searching for. How about using unrefined cane sugar instead of granulated sugar? Okay thank you! I’m not blaming the recipe, just myself. While her recipe was probably adapted from a dessert concept already in circulation among home cooks, the success of her book (now in its thirteenth edition and still available in print today) certainly gave brownies a boost and assisted their spread. They were literally so delicious. I may try again, but using canola oil and perhaps a trifle less salt. If so, it sounds like they could have baked a little longer, although they are supposed to be gooey in the middle. Can’t wait to try! Can you use semi-sweet instead of dark chocolate chips? Tried this with macadamia nuts and walnuts too, and it just brings the brownies to a whole new level. I used almond flour to make it gluten free and I would recommend adding just a tad bit less granulated sugar. These are amazing! Question though please? To thaw, either leave them at room temp or pop in the microwave. So I just made these, and OMG! Thoughts? You can use margarine but brownies will be crispy. I wonder if you can suggest how to enhance the flavor of added coffee while keeping the liquid proportions the same. This recipe was better than original brownies out of the box….definitely would recommend! papers” were advertised among the crackers and biscuits of the Sears-Roebuck Catalogue. Thank you for sharing the recipe i will be making these again, yum!! The first time I made these I forgot to use parchment altogether – if you grease the pan well enough, they should slice out just fine. Also, for sure wait until it’s cooked to cut and eat it. I dd add a mix of semi-sweet chocolate chips and peanut butter chips…WOW!!! My favorite brownies! Thanks so much for all of your awesome recipes on this site, both sweet and savory…they are some of the best I have come across in my thirty years of cooking and baking!
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