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    Home » Brownies

    Ultimate Fudge Brownies

    By Mike Johnson ⁠— September 6, 2022 (Updated February 6, 2023) — 91 Comments

    4.75 from 62 votes

    Extreme fudge alert! These Ultimate Fudge Brownies are rich, delicious, and dense! They’re better than your store-bought brownies mixes (you know the ones). What’s my secret? This recipe uses both dark chocolate and cocoa powder. It’s the ultimate chocolate lovers brownie made from scratch!
    Jump to Recipe Leave a Comment

    This post may contain affiliate links. Read my Disclosure page.

    Table of contents

    • Ultimate Fudge Brownies
    • Ingredients for Fudgy Brownies
    • How to Make the Best Brownies from Scratch
    • Recipe Troubleshooting & FAQ
    Ultimate Fudge Brownies

    Ultimate Fudge Brownies

    If you google “ultimate fudge brownies” there are millions of search results... (I don’t recommend doing this if you’re hungry.) I’ve thrown quite a few made-from-scratch brownie and bar recipes out there myself, and I've even written an entire brownie cookbook. So you can trust me when I say I know a thing or two about brownies and I guarantee that this ultimate fudge brownie recipe provides that box mix fudginess that we all know and love.

    So often, homemade fudge brownies are disappointing (at least all the ones I’ve tried)... but I’m here to change your views on that. Those homemade fudge brownies that are drier than the Sahara desert in the summertime? Never again. Brownies that are too sweet OR not sweet enough? No thanks. And brownies that are described as “chewy” but taste like chocolate cake? Later dude. It’s time to say goodbye to mediocre brownies and HELLO to the best ultimate fudge brownies ever.

    I don’t like throwing around ‘best’ and ‘ultimate’ all the time since I know brownie recipes can be subjective, of course. I don’t want to step on your Great Grandma Edna’s recipe or your favorite boxed mix, but for me, this is my new favorite.

    Ultimate Fudge Brownies

    Ingredients for Fudgy Brownies

    You probably have most of what you need to make these chocolate fudge brownies already sitting in your kitchen. Here's what you'll need:

    • Butter: The one and only. A high fat-to-flour ratio is one of the reasons these brownies are so ridiculously fudgy.
    • Dark chocolate: I love using 70% cacao dark chocolate in my baked goods; but you could also opt for a semisweet chocolate for this recipe. When it comes to baking with chocolate, make sure to use the highest quality one that has the fewest ingredients.
    • Cocoa powder: I recommend using Dutch-processed cocoa for that deep, chocolatey flavor
    • Espresso powder: This is different than instant coffee! Espresso powder further brings out the chocolate flavor; don't worry... your brownies won't taste like coffee, I promise!
    • Sugar: This recipe uses both granulated and dark brown sugar for the ideal chewy fudge brownie texture.
    • Vanilla: Leaving it out will result in brownies that taste a little bland.
    • Salt: Brownies made without salt taste a little plain, so don’t skip it.
    • Eggs: Three large (room temperature) eggs are all you need.
    • All-purpose flour: Only ½ cup of all-purpose flour is needed!

    Note: If you don't have Dutch-processed cocoa powder, you can substitute it with an equal amount of unsweetened natural cocoa powder!

    Ultimate Fudge Brownies

    How to Make the Best Brownies from Scratch

    These fudgy brownies are rather simple to make, but they do require a little extra work compared to your basic one-bowl brownie recipe. I promise it's worth it though! You'll need a saucepan, a hand or stand mixer, and three mixing bowls. To make them, you'll follow these steps:

    1. Melt the butter with dark chocolate, cocoa powder, and espresso powder. Here’s where the saucepan comes into play. You'll melt the butter until it's vigorously (read: violently) bubbling and then pour it over the chopped chocolate, some of the cocoa powder, and the espresso powder. After sitting for a minute or so, you'll whisk it all together until you're left with a smooth and well-combined chocolatey mixture.
    2. Whisk the sugars, vanilla, salt, and eggs together. This step is crucial to this recipe. You'll combine both sugars, vanilla extract, salt, and all three eggs in the bowl of your mixer and whisk them on high speed for precisely 10 minutes. This process incorporates a ton of air into our batter which will act as our leavening agent (rather than including any baking powder/baking soda). The final result will look like an extremely thick, pale yellow pancake batter.
    3. Add the chocolate mixture. With the mixer running, you'll slowly stream in the melted chocolate mixture and then mix it on high for about a minute or two to make sure it's nice and combined. Make sure to add the chocolate gradually so you don't run the risk of 1) cooking the eggs or 2) deflating your batter.
    4. Add the dry ingredients. Once the chocolate mixture is incorporated, you'll sift in the flour and remaining cocoa powder and then carefully fold the batter until the dry ingredients are completely combined. Again, be careful not to deflate the batter or overmix it!
    5. Bake. Once your dry ingredients are mixed in, you can transfer the batter to your prepared pan and bake! You'll bake them for 20 minutes and then remove the pan from the oven and *carefully* slam it on a solid, flat surface a few times. What this does is deflate them ever so slightly which contributes to an even thickness/texture and helps guarantee that beautiful crackly top. After slamming the pan on the counter a few times, the brownies will need another 10 minutes or so in the oven. Every oven is different, so keep a close eye on the brownies after returning them to the oven.
    Ultimate Fudge Brownies

    Recipe Troubleshooting & FAQ

    ULTIMATE FUDGE BROWNIES: FREQUENTLY ASKED QUESTIONS

    Can I double this ultimate fudge brownie recipe?
    Yes! You can easily double the recipe, and bake it in a 13×9-inch pan. You can adjust the 'servings' slider from 16 to 32 in the recipe card to get the proper measurements. Just keep in mind that your brownies might take a few minutes longer to bake overall.

    Do I really need a mixer to make these ultimate fudge brownies?
    Unfortunately, yes! Whisking the ingredients by hand just won't incorporate as much air into the batter, which is essentially our leavening agent. The recipe also instructs you to add melted chocolate and butter to eggs while the mixture is still warm. Using a hand or stand mixer helps prevent the eggs in the batter from scrambling because the whisking motion distributes heat more evenly!

    Can I reduce the sugar in these brownies?
    I don't recommend it, but you can reduce the granulated sugar by 1/4 cup (50 grams), and should be fine! I wouldn't mess with the dark brown sugar at all since the moisture (from the molasses in the brown sugar) helps contribute to the brownies' chewiness and fudginess.

    How can you tell when the brownies are done baking?
    A toothpick is your best friend when testing brownies for doneness. You'll want to remove these brownies when your toothpick is covered in moist crumbs; they might even still look ever so slightly underdone in the center. The residual heat of the pan will continue to finish cooking them to fudgy perfection, however, so make sure to let them cool completely in the pan.

    Can I top these with frosting for fudge brownies?
    You could... but they really don't need it. These brownies are so rich and indulgent that they don't really need frosting on top! You'll enjoy them just as is, I promise!

    What can I substitute the eggs with?
    I haven't tested this recipe using any sort of egg substitute nor do I plan to, unfortunately. The eggs are such a key component in this recipe and contribute to the overall thickness, texture, and fudginess of the brownies; I'm skeptical that any sort of substitute would work without significantly changing the final result.

    What pan should I bake these fudgy brownies in?
    This brownie recipe calls for an 8x8-inch metal pan! It is possible to bake brownies in a glass pan, but I don't recommend it for this recipe. Glass bakeware is slower to heat than metal, and once it's hot... it retains that heat for much longer. So when using a glass pan to bake something like a batch of brownies, you may find that the sides and bottom brown at a much faster rate than the interior cooks... which is not ideal!

    How do I cut these brownies neatly/cleanly?
    I like to use a chef's knife because the long blade can slice across the length of the pan in one cut. There are two different methods I recommend. You can either
    1) Lightly spray the blade with cooking spray on both sides before making your first cut. After making the cut, wipe the blade clean with a warm, damp paper towel, and then repeat the spraying, cutting, and wiping.
    OR
    2) Keep the knife in a tall container of very hot water and dip/wipe it between each cut to rewarm the knife and remove the crumbs.

    What's the best way to store these homemade fudge brownies?
    These brownies should be stored in an airtight container at room temperature; they'll last for up to 4 days. If you plan on storing for longer than 3 days, I recommend adding a piece of sliced bread to the storage container. The moisture from the bread will help keep the brownies soft and fresh longer.

    Can I freeze leftover fudge brownies?
    You can absolutely freeze these brownies! To do so, individually wrap any leftover brownies in two layers of plastic wrap, then a layer of aluminum foil. (The aluminum foil will prevent the bars from absorbing any other flavors or odors in the freezer.) Freeze for up to 3 months. Transfer the brownies to the refrigerator to thaw overnight before serving. You can eat the brownies straight from the fridge, or rewarmed in the microwave.

    Ultimate Fudge Brownies

    ULTIMATE FUDGE BROWNIES: TROUBLESHOOTING

    Help! My brownies don't have the shiny paper crinkle top like yours do! What did I do wrong?
    It’s likely one of three things! You either 1) used too much flour, 2) used too little sugar, or 3) baked the brownies for too long. If you used cup measures as opposed to weight measures, your ingredients were probably a little off. As weird as this sounds, measuring cups aren’t as accurate as you think and it's easier to use too much or too little of an ingredient when using volume measures. This is why I list ingredients by grams first and why you should really be measuring by weight with a kitchen scale instead—it’s much more reliable and completely eliminates any inconsistencies.

    If you used weight measures and are STILL experiencing issues, it’s likely that the brownies were overbaked. Check out the notes below on how to test brownies for doneness.

    Help! My brownies came out a little cakey and tough. What did I do wrong?
    Cakey, tough brownies are caused by overmixing the batter! When mixing the dry ingredients into the rest of the batter, simply mix just until the flour disappears! If you mix beyond that, your brownies will come out tough and no one wants that...

    A stack of fudge brownies with a bite missing and a glass of milk next to them

    If you like your brownie recipe to be fudgy and super chocolatey, well then, these ultimate fudge brownies were made for you. Give 'em a try and let me know what you think! If you're afraid you'll eat the entire pan in one sitting, then I suggest making these small batch dark chocolate fudge brownies instead!

    *Originally posted May 19, 2019*
    *Blog post updated September 6, 2022*

    A close up of a fudge brownie with a bite taken out of it and crumbs in front
    Print Recipe
    4.75 from 62 votes

    Ultimate Fudge Brownies

    Extreme fudge alert! These Ultimate Fudge Brownies are rich, delicious, and dense! They’re better than your store-bought brownies mixes (you know the ones). What’s my secret? This recipe uses both dark chocolate and cocoa powder. It’s the ultimate chocolate lovers brownie made from scratch!
    Prep Time25 minutes mins
    Cook Time30 minutes mins
    Total Time55 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Brownies & Bars, Chocolate, Fudge Brownies
    Servings: 16 brownies
    Calories: 239kcal
    Author: Mike Johnson

    Ingredients

    • 230 g unsalted butter
    • 115 g dark chocolate chopped (70% cacao)
    • 45 g cocoa powder divided
    • 2 teaspoon espresso powder
    • 150 g granulated sugar
    • 110 g dark brown sugar
    • 2 teaspoon vanilla extract
    • 1 teaspoon coarse sea salt
    • 3 large eggs (approx. 150 grams)
    • 60 g all-purpose flour
    Metric - US Customary

    Instructions

    • Grease an 8×8-inch pan with butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with butter, then set aside.

    • Combine the chopped chocolate, espresso powder, and 2 tablespoons (15 g) of cocoa powder in a medium heatproof bowl and set aside.

      115 g dark chocolate, 45 g cocoa powder, 2 teaspoon espresso powder
    • Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, stirring often. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.

      230 g unsalted butter
    • Preheat oven to preheat to 350°F.

    • In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk together the granulated sugar, brown sugar, vanilla extract, salt, and eggs for exactly 10 minutes on medium-high.
      150 g granulated sugar, 110 g dark brown sugar, 2 teaspoon vanilla extract, 1 teaspoon coarse sea salt, 3 large eggs
    • With the mixer on, pour in the slightly cooled chocolate mixture and mix until smooth.
    • Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.

      45 g cocoa powder, 60 g all-purpose flour
    • Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 20 minutes and then remove the pan from the oven and slam them on a flat surface 2-3 times (this deflates them slightly, giving them a more even texture and encourages that beautiful crackly top). Return to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 10 additional minutes.* The center of the brownies will seem underbaked, but the brownies will continue to set as they cool.
    • Allow brownies to cool completely in the pan.

    • Use the parchment paper to lift the cooled brownies out of the pan. Cut into 16 bars and serve. Enjoy!

    Notes

    *It’s better to pull the brownies out of the oven early than leave them in too long—if you overbake the brownies, they’ll be dry & tough.

    Nutrition

    Calories: 239kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 163mg | Potassium: 114mg | Fiber: 2g | Sugar: 18g | Calcium: 21mg | Iron: 1mg
    Did you try this recipe?Tag @mikebakesnyc and use the hashtag #mikebakesnyc!

    MikeBakesNYC LLC owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this website unless authorization is given. If you enjoyed the recipe and would like to publish it on your site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure page. This post may contain affiliate links.

    Filed Under

    BrowniesChocolate
    « S'mores Banana Bread
    Seriously Fudgy Small Batch Brownies »

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    Comments

      4.75 from 62 votes (41 ratings without comment)

      Rate this Recipe + Leave a Review Cancel reply

      If you made this recipe, I'd love for you to leave a rating + review below to let me know how you liked it! If you have any questions, please feel free to leave those below too!

      Thanks,
      Mike

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      Recipe Rating




    1. Sheila Suntay

      April 03, 2024 at 9:25 pm

      Hi Mike can i make this in a 9x9 inch pan? Its all i have at home

      Reply
      • Mike Johnson

        April 17, 2024 at 2:16 pm

        It *should* be fine, although I think it's worth investing in an 8x8-inch pan since I use them in SO many recipes! Using a 9x9 pan will cause your batter to be shallower (and therefore your brownies to be thinner). You'll want to keep a close eye on the bake time as it will take less time than what the recipe states.

        Reply
    2. Katrina Bradbury

      January 31, 2024 at 10:57 am

      5 stars
      Fabulous brownies everyone! Throw away all other brownie recipes that you make. These are the BOMB!

      Reply
      • Jannine

        February 15, 2025 at 7:05 pm

        I recently bought your book and this was the first recipe I tried. I think I overmixed it though as it came out very cakey. I will try again though! I'm not sure if I whisked the sugar etc together properly. A visual picture of what it should look like instead of just a written description would help. Also, should it look like chocolate mousse after adding the chocolate to it? Maybe that's where I oversized it? 🤷‍♀️

        Reply
        • Mike Johnson

          February 17, 2025 at 12:40 pm

          Thanks for trying the recipe and for the helpful feedback! For fudgy brownies, the batter should look glossy and somewhat thick after adding the chocolate, but not quite as airy as mousse - that might indicate a bit too much mixing. You're right that a visual would be helpful! I'll add some process photos to this post soon. In the meantime, you can check out my small batch brownies page - there's a video there showing the exact same process, just scaled down. A quick tip: once you add the flour, mix just until no dry streaks remain - that's usually the sweet spot for fudgy brownies. Hope your next batch turns out perfectly fudgy! Let me know if you need any other tips! 😊

          Reply
    3. Katrina Bradbury

      January 27, 2024 at 5:20 pm

      Hi Mike,
      Second time making these in a week - People cannot get enough of them! Thanks for your creative spirit!

      Katrina

      Reply
      • Mike Johnson

        January 31, 2024 at 10:49 am

        Love to hear it!!

        Reply
    4. Katrina Bradbury

      January 19, 2024 at 5:12 pm

      Hi Mike! I sometimes rush through instructions. I missed the coco powder being divided and put all of it into the other chocolate, and butter mixture. I didn't add any extra to the flour towards the end. will they turn out ok?

      Reply
      • Mike Johnson

        January 19, 2024 at 6:34 pm

        They should turn out just fine!

        Reply
        • Katrina

          January 19, 2024 at 7:06 pm

          They did! Thanks for responding so quickly!

          Reply
        • Christina

          March 08, 2024 at 2:23 pm

          I know you mentioned not to use a glass pan, but it’s all I have. Any recommendations for an optimal outcome using a glass pan? Thanks!

          Reply
          • Mike Johnson

            March 15, 2024 at 1:19 pm

            Unfortunately with this recipe, a glass pan just won't work! You would need to bake them slightly longer than instructed in the recipe card; the end result will be brownies that are mostly firm around the edges, but the middle will likely be completely raw and inedible. And increasing the bake time further will leave you with edges that are crisp to the point of burning, leaving only the middle area as a desirable choice to eat. I would really just recommend investing in a good 8x8-inch metal pan. (USA Pan, Nordic Ware, and Wilton are all great choices!)

            Reply
    5. Kristi

      July 17, 2023 at 10:18 am

      5 stars
      I was given six goose eggs and was trying to decide on something to bake with them (goose egg novice here). This recipe interested me because you specified all ingredients, even the egg, in grams. So I gave it a try, following the recipe exactly except that I used a large goose egg instead of the chicken eggs.
      I have baked many, many pans of brownies over the years and I have to say that these were exceptional. The flavor, the delicate texture - really wonderful. I also appreciated your explanations for specific steps or ingredients. I will be making these again!

      Reply
      • Mike Johnson

        July 21, 2023 at 11:36 am

        So glad to hear that, Kristi!! 🙂

        Reply
        • Marc

          September 17, 2023 at 12:47 pm

          5 stars
          I make it and sell it…. I even top it with ganache. 8x8 is too small.. can I 4x they recipe?

          Reply
          • Mike Johnson

            September 21, 2023 at 12:41 pm

            Hi Marc! I've never tried to 4x the recipe since my stand mixer can't handle that much at once. I can only say that I've doubled the recipe and baked it in a 9x13-inch pan successfully! (It does require a slightly longer bake time, as well) Hope that helps!

            Reply
    6. Jessi S. S.

      February 06, 2023 at 8:38 am

      5 stars
      I have always wanted to make your brownies and I am so glad I did! They were amazing. SO much better than boxed brownie mixes. I didn't have espresso powder and was still great. Added some walnuts and semi-sweet chocolate chips. Will be making them again soon. 🙂 Thanks!

      Reply
    7. Divya

      September 24, 2022 at 2:47 am

      I always bake this and I just love these brownies. I want to add walnuts this time and wanted to ask if that would hamper the texture of these brownies in any way.

      Reply
      • Mike Johnson

        September 25, 2022 at 11:29 am

        You can generally add any dry mix-ins (nuts, dried fruit, etc) without affecting the texture of these brownies! I would recommend using up to 3/4 cup of chopped walnuts!

        Reply
    8. Jenny

      June 07, 2022 at 6:20 pm

      5 stars
      These were delicious!

      Reply
    9. Elizabeth

      April 09, 2021 at 7:49 pm

      5 stars
      May I substitute some of the butter for oil?

      Reply
      • Michael Johnson

        April 13, 2021 at 9:43 am

        In theory, it should work! I've never tested it myself, however.

        Reply
    10. Maggie

      January 15, 2021 at 10:50 pm

      5 stars
      Got the recipe from Mikes cookbook, but I figured I’d leave a review here as well! These brownies were deeply chocolatey and the fudgiest brownies I’ve ever had. My family devoured these with ice cream. Be warned though that these are extremely rich and not for the faint of heart!

      Reply
    11. Sophie

      December 28, 2020 at 4:21 am

      5 stars
      These have been super highly rated by everyone I’ve made them for 🙂

      Reply
    12. Khongorzul Batbayar

      December 22, 2020 at 9:18 am

      5 stars
      Tried this recipe because I think there's no end to good brownie recipes and I have followed your insta for a while but finally tried a recipe of yours recently. Also, saw how commenting and rating bloggers' blog posts is a better way to support then just following them on insta so here I am. My ideal brownie is a chewy one but I love this recipe because flavor wise it's essentially perfect.

      Reply
    13. Ruth

      December 17, 2020 at 10:22 pm

      Hi! Should the eggs be room temp or cold from the fridge? Thanks, these look so delicious!

      Reply
      • Michael Johnson

        December 18, 2020 at 11:49 am

        Room temp is ideal! But I've made these with eggs straight from the fridge and had no issues! 🙂

        Reply
        • Ruth

          December 18, 2020 at 12:05 pm

          Awesome, thanks so much for the quick reply!

          Reply
    14. Stephanie

      December 17, 2020 at 2:29 am

      Hi Mike,

      Is it 350F fan or gas?

      I can’t wait to bake these brownies. They seem heavenly!

      Thanks!

      Reply
      • Michael Johnson

        December 17, 2020 at 3:42 pm

        All of my recipes are developed and tested using a gas oven (no fan)!

        Reply
    15. Josie

      December 09, 2020 at 1:55 pm

      Hi!

      My brownies ended up cakey/spongey and a tad dry.
      What do you think I did wrong? Did I bake them for too long?

      Reply
      • Michael Johnson

        December 11, 2020 at 11:12 am

        Sounds like they were either baked too long or your oven might run a little hot!

        Reply
    16. Nc

      December 02, 2020 at 10:20 pm

      5 stars
      To tell you the truth I tried several recipes and they were all caky not a fudgy brownies I accidentally came to Mike's page and can't trust any body's recipes anymore all are just perfect I already backed the common role, it turned out so awesome and brownies also. Thanks a thousands time Mike.
      I just wonder If I can reduce the amount of sugar do you think it goes well cause It was a bit sweet for my taste
      Thanks again the best ever

      Reply
      • Michael Johnson

        December 03, 2020 at 1:38 pm

        You could reduce either the granulated or brown sugar by 1/4 cup (50 grams); I wouldn't recommend reducing any lower than that!

        Reply
    17. Sonya

      October 14, 2020 at 12:19 am

      5 stars
      I’m officially addicted to these brownies! The best I’ve had in a loooong while. I’ve made them several times in just the last couple of months. Perfect for an afternoon treat or late night chocolate craving and they always hit the spot! I have to exercise some serious self control to not continue eating brownie after brownie. Thanks for sharing this delicious recipe, Mike!

      Reply
      • Kate

        June 03, 2021 at 10:00 am

        5 stars
        Have made these twice now. Perfect both times, deliciously fudgy! My go to recipe now!

        Reply
    18. Nishanthi Ross

      October 13, 2020 at 10:45 am

      This is legit the best brownie recipe ever. I've tried so many recipes but never get that perfect fudgy consistency. It's either too cakey or too fudgy. I loved this!!!! I prefer lesser sugar so I used 1/4 cup of sugar instead and it was perfect.

      Reply
    19. Binny

      October 04, 2020 at 8:41 am

      5 stars
      Hi Mike,
      Can you suggest any replacement for eggs?
      These brownies look heavenly and i would love to try the eggless version.

      Reply
      • Michael Johnson

        October 05, 2020 at 10:31 am

        I don't test my recipes using egg substitutes, so I'm not sure, unfortunately. Sorry!!

        Reply
    20. Marsha Ramsdell

      September 16, 2020 at 9:30 pm

      5 stars
      Brilliant recipe.

      Reply
    21. Lainie

      August 10, 2020 at 12:21 pm

      5 stars
      I had seen these on your Instagram and knew I needed to make them. Did not disappoint!!!! Rich, fudgey delicious brownies and a concise easy to execute recipe. THANK YOU!

      Reply
    22. Sophia Fernandes

      July 29, 2020 at 8:56 am

      5 stars
      this is the best brownie recipe ever !!!
      I've made this so many times and everyone loved it.
      Thank you for the best recipe

      Reply
    23. Matt Thompson

      July 22, 2020 at 12:27 am

      5 stars
      Best dark chocolate desert ever! OK - I am seriously picky about my chocolate desserts and I have been making various chocolate cakes, flourless desserts and brownies for years. This is the recipe I’ve been looking for. It’s perfect. They came out just like the picture. I did double the recipe and used a glass 9x13. I didn’t use parchment paper - just nonstick spray. For the chocolate, I used Godiva 69% cacao chocolate chips and Hershey’s Special Dark Cocoa. For cooking time, I found that 17 minutes - after the counter banging step - was exactly right for the doubled recipe in my standard gas oven.

      Mike - thank you for a great recipe!
      Everyone Else -make these today! They are worth the effort and you won’t be disappointed.

      Reply
    24. Abby

      July 16, 2020 at 8:30 pm

      I had the same experience that another person had with the brownies never cooking all the way through because I have a ceramic pan. 🙁 I kept taking them out every 2-5 minutes after the 30 min were up, and the toothpick wasn’t just fudgy, it was completely liquid in the middle. The contents jiggled when I took it out. I know a ceramic pan isn’t ideal but it’s all I have, and I hoped they would cook eventually. I know it’s not your fault! The recipe looks amazing. Perhaps you can tell folks in the recipe that they really need a metal pan or this will not turn out at all like they want, just like you need to beat the eggs and sugars for 10 minutes. Or maybe I really did something else wrong. I ended up taking them out for good when it got puffy and cracked down the middle. Will try again when I can get a metal pan.

      Reply
    25. K.salman

      July 16, 2020 at 5:18 pm

      Hello mike, is it gonna affect the texture if I used only the half amount of sugar?

      Reply
      • Michael Johnson

        July 16, 2020 at 5:40 pm

        Absolutely. I would keep the amount of sugar the same or find a healthier brownie recipe on Google!

        Reply
    26. Lea

      July 15, 2020 at 12:04 pm

      I made these after I saw it on thefeedfeed last night. I thought the technique of beating the sugar and eggs together was super interesting, not something I had seen before in a brownie recipe. The batter tasted amazing and I was looking forward to some fudgey gooey brownies today, but it turned out more cake like and sadly not fudgey at all. I measured the flour by spoon and level method so it wasn’t a case of too much flour...

      Reply
      • Michael Johnson

        July 15, 2020 at 12:15 pm

        Sorry to hear these didn't come out as intended! These brownies are the furthest thing from cakey though so a few things could have gone wrong. I would recommend weighing your ingredients, first off. These brownies only require 60g of all-purpose flour; spooning and leveling the flour, while more accurate than scooping/packing, often still leaves you with more flour than what's needed, especially depending on the measuring cup used! A scale is 100% the way to go. The other two things that could make these turn out cakey would be overmixing the batter after the flour is added and overbaking! These brownies should seem underbaked when you remove them from the oven, and it's the residual heat from the pan that finishes cooking them completely and allows them to set!

        Reply
    27. Vallie H

      July 14, 2020 at 7:45 pm

      5 stars
      These are SO good! Probably the best brownie I have had in a long time! The egg beating in the sugar technique is new for me but I think it was the game changer. So so good! I substituted the flour for a 1:1 gluten free flour and they tasted amazing!

      Reply
    28. Vallie Herndon

      July 14, 2020 at 1:23 pm

      Wow, these are seriously SO good! such a unique way to combine all the ingredients and i think it works perfectly. I substituted a 1:1 gluten free flour and they are SO fudgy and delicious! I modified and added oreos to half the pan for a project i am working on and they seriously turned out beautiful and delicious! awesome recipe!

      Reply
    29. Melissa Ham

      July 11, 2020 at 8:59 pm

      5 stars
      These were AMAZING!! Had to bake a bit longer due to my glass baking dish but they turned out just perfect in the end! You never disappoint Mike!!

      Reply
    30. Krura

      July 07, 2020 at 12:58 pm

      Hi, just wanna give you suggestion, please write metric measure for who does it with metric, thank you !

      Reply
      • Michael Johnson

        July 07, 2020 at 1:48 pm

        This recipe, like most of my recipes, already includes the metric measurements. If you look in the recipe card underneath the ingredients, it gives you the option to switch to metric. Hope you find this helpful. 🙂

        Reply
    31. Camila

      July 05, 2020 at 5:32 pm

      Hi Mike! I’ve been testing LOTS of different brownie recipes lately and this one is definitely my favorite! But ALL of my brownies sink in the middle so I end up with a thin center and high/thick edges. I always follow the recipes throughly and even purchased an oven thermometer to be extra sure. At this point I just don’t know what I’m doing wrong.
      I made these for my family and they turned out delicious regardless of sinking! Gone in minutes!
      Thank you and I hope you are well!

      Reply
      • Michael Johnson

        July 07, 2020 at 1:46 pm

        It could be from the type of baking pan you're using! I recommend the USA Pan brand or Nordic Ware. You could also try lowering the oven temperature by about 15-25 degrees and baking for a slightly longer period of time!

        Reply
    32. Anjum Pasari

      June 21, 2020 at 12:42 pm

      Hi ,
      What can I use instead of eggs . Thanks

      Reply
      • Michael Johnson

        June 21, 2020 at 1:02 pm

        I don't recommend replacing the eggs; they're crucial to the recipe.

        Reply
    33. Ming

      June 09, 2020 at 2:28 am

      Hi! Lovely recipe ! I would love to try it out!
      Question please, wjen baking do u use convection mode with fan, or top-bottom heat? Thanks 🙂

      Reply
      • Michael Johnson

        June 10, 2020 at 11:43 am

        I use a gas oven with heat coming from the bottom! 🙂

        Reply
    34. Umarah

      May 27, 2020 at 7:12 pm

      I just made these brownies and OMG!!! I am amazed at how perfect and delicious these are. Beautiful perfect crackle top and the most fudgy gooey center! Thank you so much for this amazing recipe Mike!

      Reply
      • Michael Johnson

        May 28, 2020 at 12:37 pm

        So glad you like them! 🙂

        Reply
      • Valentina

        June 30, 2020 at 12:28 pm

        Hello, that recipe is amazing! Just a question, my boyfriend is intolerant to mik and all dairies, what can I use instead of butter (if there's an option)?
        Thank you so much!

        Reply
        • Michael Johnson

          June 30, 2020 at 2:49 pm

          You could either try using a vegan butter or replacing the butter with 3/4 cup of neutral oil (like canola).

          Reply
    35. Patsy

      May 24, 2020 at 6:11 pm

      I am trying for the first time. When I double the ingredients with the slider tool, how do I adjust the baking time?
      Thanks.

      Reply
      • Michael Johnson

        May 28, 2020 at 12:37 pm

        After baking for 20 minutes and banging the pan on a flat surface, I would bake them for an additional 15-20 minutes (instead of just 10).

        Reply
    36. Tua

      April 27, 2020 at 11:15 am

      Hi! Planning to make this tomorrow. Given the quarantine, I only have access to simple dark chocolate bars (not 70%- in fact, it doesn't say!) Since these bars would be sweeter than what you've recommended, can I just lower the sugars? Will a simple taste test of the mixture be indicative of the final sweetness of the product? Thanks in advance!

      Reply
      • Michael Johnson

        April 27, 2020 at 11:36 am

        Oh no! Sometimes the cacao percentage is listed in small print near the nutritional facts or you can google the brand! If it's labeled as dark chocolate, you should be fine leaving the sugar amounts as is! I've made these with semisweet (46% cacao) chocolate and didn't find they were too sweet! If you want to reduce the sugar still, I'd go with 1/4 cup of brown sugar instead of 1/2 cup!

        Reply
    37. Mai

      March 23, 2020 at 9:14 am

      Is there no need for baking powder at all?

      Reply
      • Michael Johnson

        March 23, 2020 at 9:53 am

        Nope! Beating the eggs (with the sugars) for 10 minutes incorporates air and makes it so no leavening agents are required. 🙂

        Reply
    38. Maggie

      March 19, 2020 at 7:34 am

      I made these to take to a potluck after seeing the recipe on the Feed Feed and WOW. These are the best brownies I have ever made!! I didn't get the smooth crackly top but honestly it didn't matter. The flavor and texture were unbelievable - rich, chocolatey, and fudgy. I just found my new favorite brownie recipe!!

      Reply
      • Michael Johnson

        March 20, 2020 at 4:12 pm

        So glad you enjoyed! These are my go-to brownies too! 🙂

        Reply
    39. Sarah Austin

      March 09, 2020 at 9:22 pm

      What speed do you do the egg and sugar mixture? Medium?

      Reply
      • Michael Johnson

        March 10, 2020 at 5:48 pm

        Medium-high/high! I usually have my KitchenAid on speed 8. 🙂

        Reply
    40. Kirsty

      February 27, 2020 at 5:27 am

      5 stars
      YES YES YES! I’ve tried to find a brownie recipe to suit my taste and this hits the spot...and my waist line ?

      Reply
      • Michael Johnson

        March 01, 2020 at 8:45 pm

        Hahaha SO glad you like them! 🙂

        Reply
    41. Margaret

      February 22, 2020 at 3:37 pm

      I tried to make these brownies... But they were just too TOO gooey. I've never ever said that about a brownie before, but they were so gooey it was like they didn't cook all the way through. I just checked the temperature of my oven the day before, too. I left the brownies in for almost 25 extra minutes. They had to be eaten with spoons.

      Reply
      • Michael Johnson

        February 22, 2020 at 5:17 pm

        Oh no! Sorry to hear you're having trouble with the recipe; I've never encountered that or had anyone reach out with that problem before. Make sure you use a metal baking pan instead of glass or ceramic so that everything cooks more evenly!

        Reply
    42. Ninu

      October 14, 2019 at 1:57 am

      Hey there ! This sounds so tempting but I’m a bit thrown off by the metric conversions ? . The metric cal says 6 tbsp is about 40 g . But in the instructions you mention take 2 tbsp initially and 15 g in brackets ? Also one tbsp generally is 15g so 2 would
      Be 30g yeah ? Even if I go by the 2 tbsp is 15 it still works out to be 45 g and not 40 and if I work it out the regular way ie 1 tbsp = 15 g then 6 tbsp would
      Be 90 ! So confusing ! Please help !

      Reply
      • Michael Johnson

        October 14, 2019 at 6:59 pm

        15g of cocoa powder = 1/8 cup of cocoa powder = 2 tbsp of cocoa powder
        Using the above math, 6 tbsp of cocoa powder = 45g of cocoa powder

        However, simply follow the recipe/instruction of adding 2 tbsp (15g) of cocoa powder to the butter/chocolate mixture and then sifting "the rest" into the batter. Whether you use 40g or 45g of cocoa powder, the brownies will still be delicious! I'll edit the metric conversion for clarity purposes. 🙂

        Reply
    43. Kirt

      October 13, 2019 at 10:45 pm

      Can I substitute granulated sugar for caster sugar?

      Reply
      • Michael Johnson

        October 13, 2019 at 11:19 pm

        Yes you can!

        Reply
    44. Kayla

      September 01, 2019 at 10:52 pm

      Do you sprinkle the brownies with additional sea salt after they're baked or should I skip this? The pictures show salt but that wasn't listed in the directions. I'm excited to make these and want to get them right! Thanks!!

      Reply
      • Michael Johnson

        September 05, 2019 at 12:08 pm

        I sprinkle the top of the brownies with flaky sea salt about halfway through baking. It's totally optional though!

        Reply
    45. Sara CD

      August 09, 2019 at 4:13 pm

      I made these brownies for my friend visiting from Milan so she could have some American desserts. Needless to say the brownies did not last long! They were gone in 24 hours! We also took some to a friends’ house for dinner. Rave reviews. They are fudgy, crackled on top, perfect edges, and high enough so you feel like you are eating a substantial enough bar. I hate a flat brownie! This one was just the right height. The added espresso powder really enhanced the chocolate flavor. I would recc quality chocolate as well. I really found no flaws! My friend asked for me to write down the recipe for her so I did, and she took it with her back to Italy this morning. I’ve added another copy for myself to add to my permanent recipe files. This will be my go-to from now on! Thank you for working this recipe out and sharing with us, Mike!

      Reply
      • Michael Johnson

        August 18, 2019 at 4:04 am

        So glad to hear that, Sara!!! That just made my day 🙂

        Reply
    46. Venessa

      July 27, 2019 at 1:59 pm

      Hi,
      Do you used unsweetened cacao powder or dutch procees.thanks

      Reply
      • Michael Johnson

        July 27, 2019 at 4:04 pm

        I almost always use Dutch-processed! This recipe will work with plain unsweetened cocoa powder though if that's all you have 🙂

        Reply
    47. Katie

      June 15, 2019 at 6:59 pm

      Is there a conversion for using espresso rather than espresso powder?

      Reply
      • Michael Johnson

        June 28, 2019 at 4:07 pm

        If you don't have espresso powder, you could use 2½ teaspoons of instant coffee. I'm not sure using brewed espresso would work without adjusting other ingredients to account for the additional liquid.

        Also, you can totally just leave the espresso powder out and still end up with delicious brownies! 😛

        Reply
        • Francis

          December 14, 2020 at 8:47 pm

          5 stars
          Hi Mike ,

          I have a question why type of cocoa powder to use? I got hersheys unsweetened cocoa and cacao barry extra brute cocoa powder.
          I would like to try making this one.
          Thank you

          Reply
          • Michael Johnson

            December 15, 2020 at 11:35 am

            Either will work for this particular recipe; it's a personal preference!

            Reply

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