Fudge Brownies are no doubt my choice in the brownie world hands down!
No cake style here!
If I wanted a cake-y brownie I would eat a piece of chocolate cake!
These are so chewy and gooey with the addition of Fudge Icing you can’t go wrong!
Or for those of you prefer a less sweet, more “adult style” icing I urge you to try them with Ganache!
I will admit I was caught off guard at just how AMAZING these brownies really are; and you may see my surprise at the end of this video when I took the first bite!
I almost changed the name to better than sex brownies! Woops!
I then proceeded to eat the entire brownie, and then another 4 over the next 3 days!
I had to give them away PRONTO since those 15 brownies started to dwindle quite fast in my presence.
I should include a warning with this recipe ~ to be sitting down when you do try them!
For more brownie options click here for my complete list of brownies! You will seriously not know where to start! Warning Dangerous!
Preheat Oven to 350° F
Have your ingredients at room temperature before beginning
- All Purpose Flour 1 cup (125g)
- Baking Powder 1½ teaspoon (7g)
- Salt ¾ teaspoon (5g)
- Semi Sweet Baking Chocolate Chopped 12oz (335g) (2 cups)
- Butter unsalted 2 sticks (1 cup) (226g)
- Granulated Sugar 2 cups (400g)
- Eggs 6 Large (300g)
- Vanilla Extract 1 Tablespoon
- Toasted Walnuts Optional 1½ cup (262g)
½ RecipeFudge Icing
- OR ½ Recipe Ganache
- Combine the sugar and the eggs and vanilla in a large bowl and whisk together vigorously to incorporate evenly.
- Meanwhile in a microwave safe bowl or over a double boiler melt the butter and the chocolate ]together, slowly to not scorch.
- In the microwave on med power 15-25 Seconds at a time and stirring between each interval.
- Sift all the dry ingredients together, set aside.
- Add the melted chocolate & butter mixture to the egg/sugar mixture and whisk to incorporate
- Add all of the dry ingredients at once and mix just until incorporated.
- Add Nuts if desired, then pour entire batter in prepared pan and bake in preheated 350° F oven for 30-40 minutes or until a toothpick inserted into center produces a moist crumb.
- CLICK HERE TO KNOW WHEN THE BROWNIE IS DONE
- When completely cooled Ice with Fudge Icing or Ganache- it is your preference
To make the equivalent of 1 ounce (28g) Semi Sweet Baking Chocolate:
Mix 3 tablespoons of cocoa powder + 4 teaspoons sugar + 1 tablespoon softened butter, shortening or vegetable oil
219 Comments
Can the sugar be reduced to 1 or 1 1/2 cups if I don’t like my brownies too sweet?
yes, but I would prefer you use BITTER unsweetened chocolate instead
Love this recipe!
I had the same question about reducing the amount of sugar. Is semi sweet bakers squares okay to use with less sugar?
yes! or bitter (unsweetened) if you think the sugar is too much here
Gretchen, omg i absolutley love ur recipes, ur awesome attitude okay i love everything about u. ur an awsome baker, ive been dying to beable to talk to u, do u have a recipe book, i dont trust no one when it come to recipes but ucause i love to bake u are totaly my idol i totalyadmire u, that were u have made my dreams become a reality i am commin into some well i have decide to open a bakery, not anything hudge just like a litttle bakery that people feel comfotable. thank you gretchen, i will always turn to u for any and everything thanx ur awesome!!!!!!!!
awe thanks Tammy! How sweet you are too kind!! I dont have cookbooks, but I have written eBooks, you can email me at gretchensbakery3@gmail.com for more info
hi Gretchen, I tried out or recipe yesterday came out awesome,,, can I refridegerate these brownies as the weather is pretty hot these days where I live….. Is the chocolate buttermilk cake the same as the older moist chocolate cake???? I reallly regret not taking down that recepi””’ thanks agagin and loafs of love
Hi Great! Yes to refrigerate the brownies and yes to the same chocolate cake as the Moist Chocolate cake (read the blog post for the longer answer there)
Hi Gretchen!
Let me just say that I love everything that I’ve made via your recipes! But I have a question about this one! Which might sound silly but I’m not very good with math and such. If I am to half the recipe(I don’t have a larger metal pan) how much salt would I use? just a pinch?
Also if I do the equivilant to the chocolate do I still warm it up? And do I still need the 2 sticks of butter? Or does the equivilant count for the semi sweet and butter?
yes you will still need the butter, no need to warm it, it will be liquid already
thankyoU! Yes just a pinch
Hi Gretchen,
i love your recipes. i was wondering if i could ice the brownie with some ganache instead of the fudge icing? if yes then how many cups of ganache should i use to get a got layer of icing with balanced sweetness.
Thanks
ThankyoU! and yes of course, I would say 2 cups ought to do it
Hi Gretchen
My family loves yr browies with fudge icing very much. But when baked again lately, we realised yr fudge recipe has changed when we need to refer to. Its taste different.
We really like the one where u used semi sweet and unsweeten melted chocolate to do the fudge. Its was so shinny, runny and super yummy.
Is it possible to hv that recipe again?
Awaiting for yr reply.
Thank so much.
Hi Gretchen! I was wondering if the recipe in these amounts would be good in a half sheet pan. Or would I have to double it? My family always loves it when I make a huge batch of them 🙂
half sheet pan is fine only they will be considerably thinner= less bake time
Would you double the recipe for the same thickness as in 9×13 pan?
Not unless you have a 12X18X3 inch pan (3″ height)
hi i am planning to make this fudge brownie recipe of yours but i was bit confused on what chocolate i should buy as im in the uk and we dont have semi sweet baking choclate that i know of so should i go for dark chocolate 60% cocoa and over or go for milk chocolate
thanks 🙂
definitely the 60%
will it not be too bitter with the 60% and over dark chocolate so should i add more sugar or keep to 400 grams of sugar
thanks
I use 56% – 60% it is great
Hi Gretchen ,
While making dis my sugar was not ready to dissolve after 15 to 20 mins of mixing.so I heated d mixture stirring it :(. I hope dats ok. Or i s it fine if d sugar is left undissolved?
the sugar will not dissolve in this recipe, its simply just whipping them with the eggs then add the rest of the ingredients
Ohh okk..so I dun hv to worry abt dissolving dem. Next time willdo dat.I hope d sugar won’t float on d top.
Thanks Byee
Hi Gretchen. I’ve been doing this reciper (actually the previous one with unsweetened choc.) and the taste is heavenly. However, there is always a slight problem. After I finish baking this brownie, cut it and iced the brownie with simple ganache recipe of yours, the middle portion are always thinner compared to the tops and edges.the tops and edges are perfect. For example, tops and edges are about an inch thick, the middle part are 3/4 inch thick only. I’ve already used to types of oven. checked the measurement of the ingridients. The taste, consistency are perfect. The middle part is the issue. it is thinner (smaller) compared to those I cut from tops or edges. Any insight will be helpful
Hi Paul, my first thought is that you are not spreading the batter evenly? If this is not true, then I would take a look at pan. poorly made (thin) pan will do this to the edges, since it will heat up rapidly and cause the edges to rise faster than the middle due to uneven heating, another suspect could be your oven, but if this is the only recipe it happens to? then unlikely.
If all else fails- spread the batter uneven ON PURPOSE- making a higher amount int he middle and less around the edges! This will be your way of saying I AM THE BOSS OF YOU BROWNIE! LOL Dont let it get you!
Thanks. I had a gas range oven before then now an electric fan assisted convection oven. Ill try to keep an eye on the portion of the batter when i spread them. I used to think that i may be whisking it too much or les
s. Thamks again.
whisking too much could be a culprit as well, and brownies definitely don’t need air whipped into the batter thats for sure- however if you were doing this in excess then the whole thing would blow up, not just the edges.
Try it without the convection setting, this could be what is causing it
hey Gretchen. me again. another question, my family, friends, coworkers really love your brownies. Though, I noticed that if the brownies is in room temperature, get soft or something like that..lol.. but still fudgy. is it normal?
Yes if the room is warm the brownies will react as such. In the bakery in the summer I had to display only a small amount to prevent that from happening – you can fridge them, but I love ooey gooey fudgy brownies!
Same happened with me as well. I tried reducing the baking powder to 1 tsp plus no convection setting and it came out perfect.
My dearest gretchen . I was wondering if you think it’s a good idea to grease and flour some cupcake pans and possibly line the bottom of said pans and bake? I don’t want the markings of the cupcake paper cups… what do u think? Yea or nay?? Plz plz plz respond I’d like to try them tmrw
Yes sure you can bake these in cupcake tins with no papers
Gretchen
Hi from Australia, love the recipes .We in Aust. are good bakers and very happy to add your recipes to our list ,especially Moist Vanilla Sponge cake .
Cheers
Diana
awesome! thankyou!!
Hi gretchen! On your video it looks like you are using the chocolate chips. So is it OK if I just used the semi sweet chocolate chips?
I am not using chocolate chips, my couverture is in callet form- so it can be very confusing and I wish they did not manufacture them that way.
Click here to learn more about Chocolate but also here is a video that is specifically addressing the chocolate chips in recipes conversation
Hi Gretchen!
I made the brownies with fudge icing for a game night with some coworkers. I thinned the icing with instant coffee instead of water and they were a big hit. Love the blog and all your videos. Thanks so much for demystifying all these professional techniques!
excellent! Yumm to the coffee great addition! (most people have an aversion to coffee and liquor here on my page- so I don’t often mention those wonderful things for baking! the questions I get for how to take them OUT of the recipe are way more than anyone ever asking howto put them in…so- I go with it! LOL )
Hi Gretchen,
Thanks for this recipe, I just made these and they are delicious!
Have you ever made them without the baking powder? I have always been told baking powder makes things more like cake not that these are but I was thinking it might make them even more fudgy without it. Would love to know what you think
Hey there, I actually have not omitted it. I do find these to be extreemely fudgy (as you agree)
Hi Miss Gretchen! Is it possible to have the same outcome if I reduce the amount of eggs to 2 or 3?
Cheers,
Peanut
Hello! whenever you change anything is a recipe you will not have the same outcome.
Oh boy. What if I half the recipes? That’ll end up with a smaller brownie, right?
thats’s right
The ingredients for these are so expensive here in South Korea (a pound of butter is about $6 US here, any chocolate worth using is about $10 a pound and goes up from there) that I hesitated to add these to my product list. But I made one batch for myself just to taste them.
Thank God and Gretchen I did! They were like sinning on a Saturday night! Rich, gooey, fudgy and just can’t eat one. I passed out the second batch 🙂 to my neighbors and they raved over them. I took the third batch to a meet up with friends at the baking store section in Seoul, and they devoured them! So I managed to get some small foil pans with covers that I bake them and ship them in. It has been the hit of everything I bake, and I just can’t thank you enough for giving us this wonderful recipe. (Yes, I can sell these and make a profit too!)
wow! Awesome! So glad you decided to GO FOR IT! I know it is expensive here too (not that much though) but WORTH IT!
Gretchen,
I LOVE everything you do!!!! I’m going to (attempted to) bake the fudge brownies this weekend and . . . wait for it. . . put them INSIDE vanilla cupcakes (also your recipe) so I can have a vanilla cupcake with a fudge brownie filling! I can’t wait!!!
Oooh sounds COOL! I cant wait to hear all aboutit!
Hi Gretchen, I remember years ago when I was young, I would get brownies at the bakery and there would be granulated sugar on the bottom of the brownie. Are you familiar with how to do this? I am talking about close to 50 years ago. Oh, by the way you have a fantastic recipe for brownies with icing.
Thanks
Charlie
HI Charlie thanks! I do not know about those brownies, however I can only guess that they did that as a sort of sanding to the pan they displayed the brownies in.
When I owned my bakery in the summer months the store would get pretty hot, so I has some trouble with the brownies getting soft and sticking to the display pan, and the girls would have trouble serving them.
SO we started to sand the pan lightly with sugar to make a buffer and it works!
Hi gretch, i was just wondering if i can freeze them ?
yes!
Thank you very much you’re a life saver
Hello Gretchen you AWESOME BAKER,
Sunday i will be baking this recipe for my sweet little cuz, she told me that she would like some brownies to take to school on the first day of school. This would be my first time making brownies from scratch, so i am excited to see the end result and taste them.
Shara
HI Shara! Let me know how they come out!
Can I substitute semi-sweet baking Chocolate for semi sweet chocolate chips?
CLICK HERE
Never mind. I see that u did use chocolate chips in the video.
I did not use chocolate chips, I used baking chocolate that happened to be in chip form
Chocolate chips are not meant to be melted and used in recipes (I linked to a video that explains the WHY’s of it)
Hey Gretchen! I plan to make this recipe for a BBQ I’m having tomorrow. I had a question about the chocolate. I have Lindt 70% cocoa excellence bars. Can I use those instead of the semi-sweet? And If I do, what adjustments, if any, do I have to make in terms of the amount of sugar used? Thanks 😉
yes and I wouldnt make any adjustments ! 70% is great!
Great! Can’t wait to try it 😉
Hi Gretchen Love love love all that you do. Just gIt done making the honey wheat bread for the first time you make all of your recipes so easy to follow thank you for that. My granddaughter want me to make caramel brownies can I place Carmel throughout the brownie and swirl it to the mixture or should I just top it with caramel sauce waiting now the the pan to be deliver to make the devil dogs can’t wait my sister even has an order in for them!! Please just keep on doing what you are doing you help all of home bakes that love to bake and I for one appreciate you you truly have a God given talent and all who follow you are oh so very luck
Hi Great! Thanks!
I wouldnt use caramel sauce in this brownie recipe (not in the batter- this is already a fudgy brownie, any more liquidy ingredients will make it very raw and hard to bake through)
I think topping it would be better!
Hi Gretchen
Would it be possible to use Nestle Caramel in the middle of the brownie batter? (i.e. batter, caramel, batter) and then bake? Or perhaps double the recipe for a 9×13″ pan and then layer batter, caramel and batter?
Kind regards
Lillian
Im not exactly familiar with this product, but if it is just caramel sauce? Im not sure it will bake properly. It may may the entire brownie too wet and un-bakeable. Its worth a try but I would do a test first
Hi Gretchen,
I would love to see your video for the mint buttercream brownies you made. I never got the chance to make them but they looked divine. I know you’re super busy making other videos, but it’d be great to one day see this video again.
Thanks a squillion – you’re doing great!
Melinda 🙂
yes I will make them I promise!
Can you make these into cupcakes??? I cannot wait to try this recipe!
Yes!
Hi Gretchen I LUV this recipe but was wondering and looking for your blondies recipe..?
CLICK HERE
Hello gretchen.. today i made world’s best brownies from ur recepie. Actually i was making dem for salted caramel chocolate cheescake recepie bt they were sooooooo tasty dat I ended up eating all as soon as it came out of d oven so I had to make a second batch for cheesecake recepie. Once again thanx a ton. Lots of love
hahahahahahahaha ! Thats too funny! You sound like me!!
HI Grechen,
The best brownies I ever made!!! I used your fudge icing recipe to cover the top, I am taking them to a BBQ get together today, i am sure every one will love it 🙂
Thank you so much , BTW I made the cup cakes from your chocolate Buttermilk cake recipe, Awesome, one of my teacher friend took all to her school.
Thank you!!!!!! you are the best!
Dear Gretchen
Hi
Thanks a lot for this awesome recipe. I made it and everybody liked it.
I have a question to ask. Is it possible to replace the sugar in the recipe with powdered sugar?
Best regards,
Ali
Great! yes you can, but why?
Hi dearest Gretchen. … I lov the way u make ur cakes ..I was not into baking before but after watching ur videos I’m very much motivated. .so that makes me a beginner. .plz tell me if I hav unsweetened chocolate baking bar..wt will b the adjustments in the sugar measurements in these fudge brownies
Hi Great! You can add ½ cup sugar
Hi Gretchen!!
Need to ask the usual question….can I substitute all corn syrup from the fudge icing recipe with honey or some other element?
yes you can (honey is fine)
Dear Gretchen, I just blindly trusted on your advices and share your recipes with everyone else…..u are the best teacher I have ever seen……thank you so much ! I usually have one problem with recipes that my oven is tooo small :'(. In this recipe also I can’t use 9*13 inch pan.. I have 8.3/4*8.3/4 inch bakeware of glass…what should I do now… Please suggest……
can I bake the in two batches one by one?
Im not sure what you are asking. 2 batches? Like double recipe? Sure.
Or half the batter baked, then half the batter baked later. Yes to that too…. just try to go quick in between the baking
Sorry some words were missing due to net problem.but u answered them… U r grt 😀
Hi Thanks!! You can divide all the recipe in half and just make smaller recipes
Hi Gretchen
I bought unsweetened chocolate by mistake instead of semi sweet. Baking chocolate is pretty expensive here so is there a way I can use the unsweetened chocolate without compromising on the taste?
Thank you
yes you can use it, you may like it better – some people think the brownie recipe is too sweet already
if i like the existing recipe as it is (it is absolutely amazing) is there a way to substitute the unsweetened chocolate and get the same level of sweetness, perhaps by adding more sugar? i dont want to change the taste, i just want to use up my chocolate.
you can use unsweetened sure- you may not want to add more sugar but you can add up to ½cup more
Hello i live in Belgium and we don’t use cresco here because in your swjss buttercream you use jt what can i replace it with or is it must thanks
CLICK HERE
Hi Gretchen. i have question. after I bake your brownies and put icing on it and cut them, I usually put them on cupcake liners and serve them. whenI make them, it kinda consumes a lot of time of putting them individually on cup liners. do you think I can put the brownie batter in a dispenser and pour them using the cupcake dispenser and from the dispenser to cupcake liners. Put the liners with batter to a pan or sheet and bake them in the oven? haha I hope you get what I mean. also, if yes, do I change the temperature and the time cooking them? Thanks a lot.
Yes you can bake them in cupcake liners sure, I think I understand what you are saying and it is a cool idea. Bake until they are done! LOL
would it look awkward or something like that if I make them into cupcakes? haha like a brownie cupcake?
hi ms.gretchen im from the philippines ive try your recipe but it appear as cakey brownie? i followed ur procedure.our oven is electric do u think it can affect?
I have an electric oven also, so no its not that.
But did you measure correctly? CLICK HERE
what type of oven do you use when you bake? or any suggestion on what I should be looking at. I’m planning to purchase one, putting up a small pastry shop.
I am doing home baking now so I just have an electric oven, but prefer gas ovens.
I think 30-40 Min. in the oven is way too long. I bake mine 25-28 Min. and they turn out perfect.
For the 12X18″ pan size I agree with you for the 25-30 minutes, but in a 9X13?
sorry ms. gretchen it is a gas oven
How do I convert this for a half sheet pan?
Just spread all the batter in a parchment lined sheet pan but the bake time will be less since the brownies will be much thinner
Hey beautiful. I distinctly remember you having a recipe for PEANUT BUTTER SWIRLED CHOCOLATE BROWNIES. I made them once and my coworkers had a fit. I found them to be very “souffle” like and wished for a more “Fudgey” ooey gooey texture versus the other but there’s a party tonight and the coworkers are cryin’ for em so i gotta make em but WHERE DAT RECIPE AT?? PLEASE let me know what to do. You my favorite 😉
HI Bonnie as you may or may not know I was forced to shut down my other blog business due to severe partnership issues that arose last winter.
I have been working really hard to get all the recipes/videos/blog posts back up here at Gretchen’s Bakery, but 400+ videos was quite alot! LOL
Im doing pretty good with it though, as I have over 160 videos replaced and over 200 blog posts too! But not the peanut butter swirl brownie, just take out 1/3 of the batter here and mix it with oh I dont know ¾ cup of peanut butter? then swirl it together- or make a cheesecake swirl with peanut butter (Use half this recipe here subbing peanut butter for nutella then swirl that into the brownie batter)
**Note, this is the same recipe for brownies I shared in my past life from where you remember me, it is the ONLY brownie recipe I have ever shared, so- if it souffled up and was not as fudgy as you wanted it to be? that is because you very possibly whipped too much air into the recipe, this brownie will NOT souffle up OR be dry if it is mixed properly
hi. good day ms.gretchen if dont have an oven you can do a fudge in steaming method of cooking ?
hi there I haven’t tried it that way
I thought I had already found my favorite brownie recipe – I tried this yesterday and it’s the best! Thanks for all the delicious recipes. I just wish I could make my desserts as pretty as yours – well you are a pastry chef after all! I’ll keep trying.
Hi love watching you bake.
The thing about your baking and creaming I love I watch you for hours
On you tube .
I am from Sydney Australia I am a grandmother and I am 72 years old
I love your way of talking and the way you explain also you look like my granddaughter so that’s why I love watching you bake.
Best wishes on your new YouTube.
Maria. B.
HI Maria! thankyou so much for the message and the support!
Hi – i’am from suriname and i love to see you baking. I’ve tried most of your recipes and it turned out very good. Thank you gretchen.
I would like to bake a half cake sheet of brownies so should I double the recipe or what do you think?
If you dont mind thinner brownies (which was the original way I always made this recipe) you can pour all the batter into a 12″ x 18″ pan and you have a half sheet of brownies. Otherwise you will have to double if you still want them thick
Thank you so much! You are the best! Happy Easter!
Hi Gretchen,
I made these brownies and they tasted delicious! However, the texture didn’t turn out that well – the brownies turned out cakey instead of fudgy. Is this because of the baking powder? (I have another recipe for fudgy brownies which does not include baking powder)
No it wouldnt be because of the baking powder or else MY brownies would not come out fudgy (and as you see in the photo they certainly are SUPER FUDGY!) Is it possible you over measured the flour? this would make them more cakey for sure
Double check your measures and watch the video again to see if anything rings a bell as far as differences
I don’t think I overmeasured the flour because I used a weighing scale. I beat the eggs and the sugar a lot though – would this be a possible reason?
Gretchen, this is my favorite brownie recipe! I do have 1 question though. If I wanted to use this recipe to convert it into an espresso brownie, how would I go about doing that? I made this and then brushed it with a lot of espresso, which made it very moist, but the coffee flavor didn’t come through it at all.
add 1-2 Tablespoon of coffee granules (instant ) to the melted butter
Then Ice it with MOCHA Buttercream!!
How would I make these into cheesecake brownies? You used to have that recipe up from before. Also, if I want to make the brownies less fudgy(it was a bit too chocolatey for me), would lowering the amount of chocolate and increasing the amount of flour do? Thanks
Not a great idea to adjust this recipe it has perfect ratios for fudgy-ness. better to find a recipe that is specifically “cakey”
I have a Brownie Cake Recipe coming soon!
I have not had a chance to refilm the cheesecake brownies- but Im working as hard and fast as possible to do so! thanks!
Hi Gretchen,
Luv your channel and recipes
Long time follower from from the beginning days. I remember your original published brownie recipe was for a half sheet pan (12 x 16) I don’t think the recipe quantities have changed since then (have they ???) but the pan size now says 9 x 13. Am I dreaming this up or have we thickened the size of the brownie ???
Hi Thanks! No you are 100% correct I did go with 9X13 here but kept the recipe the same, I wanted thicker brownies that’s all. You can use the 12X18″ pan still, just decrease the bake time.
Peanut butter/Choc cheesecake? Amount of time to bake 8″ round for brownie bottom in the recipe and how many will your recipe for brownie yield in 8″ round? Thanks
HI Jill, I used half recipe of my brownie baked in an 8″ Pan for about 20 minutes but more specifically UNTIL ITS DONE check out that blog post there to SEE exactly how to know when the brownie is done
Hi Gretchen, finally I have been able to make your delicious Fudge Brownie and ohhh my, delicious and dense and super easy to make. I made your Red Velvet Mousse Cake and you and your recipes are fabulous. The cake was dense, velvet smooth and very very rich. Thanks for all your hard work. Looking forward to making a whole lot more of your fare!!!!
Regards to you
awesome! thankyou for the comment!
These are the first from scratch brownies I’ve ever made and they are the easiest and most delicious. I’ve made them so many times and even poured them in a large pan to make really thin. They get real crunchy and good. Thanks Gretchen.
Hi Gretchen,
Don’t think I’m crazy but, I want to bake this in 6″ round pan(s). I’m going to stack them like a cake with fudge icing in the middle and cover with fondant. I will then put it on top of your chocolate buttermilk cake.
My question is, how long should I bake the 6 in. rounds? I know till its done but when should I start checking to see if they are done, 20 minutes??
Thank you!!
Lisa
Yumm! Not crazy! LOL You are right! LOL Good answer! You will bake them until they are done CLICK HERE TO KNOW EXACTLY WHAT TO LOOK FOR , but I would check them at about 18 minutes just to be sure (not sure how deep you plan to make the cakes, thats the thing- but the video visual on that one is a good way to see. (Moist crumbs not raw)
Thank you so much for answering my questions! Both the brownie and chocolate cake questions. I’d love to show you the finished cake. Can I post a picture here?
Thanks again,
Lisa
I am not set up here to take pictures, but if you are on my fabceook page that would be AWESOME!! Or you can email me at gretchensbakery3@gmail.com
Hi Gretchen – When you had your bakery and made these brownies, you talked on your video (original brownie video from long long ago) about how you used a commercial grade Fudge Base. Can you tell me what the brand of that was? I’m a home baker but have a friend that owns a restaurant and may be able to get it for me. Thank you so much.
Hmm, I believe Starr brand makes it or even Henry & Henry
Hi Gretchen, I have no luck whatsoever when making brownies. They taste awesome, but the problem is, they always stick to the paper, we have to scrape them off to eat em. I have resorted to making them in cups…this works for us. I have gone through various brands of paper, but nope… All these so called d grease proof is making my brownie life miserable. Please help.
Try my pan grease recipe for EVERYTHING and parchment paper ALWAYS
I made these in a 9X9 and cupcakes with some marshmallow peanut butter frosting and they were FANTASTIC, Gretchen! Thank you! I might have had to taste-test two of the cupcakes-you know, just to be sure they were edible. 😉
LOL! Always have to test them before sharing!!
I was wondering if i put potassium sorbate in the brownie, how long does it last at room temperature? i don’t have any big freezer.
Hi there I wouldnt know that info, I have never used it. But they last for about 5 days at room temperature without adding anything to it so….
hi there!
I already baked a bunch of brownies. and i still dont get the moist crumbs for the doneness.
i usually put a skewer when it still wet and leave it in the oven. after few minutes, my skewer show little crumb but not moist crumbs.
my questions are, how many minutes does it take from wet crumbs to moist crumbs? and if it still wet, the batter will shiny on the skewer right?
p/s: i totally fall in love with your blogs and videos on youtube.
If that method works best for you then keep it up!
Hi Gretchen. Can normal candy bars like Dairy milk be used as baking chocolate?
Hmm, click here for the answer to clarify that How to Temper Chocolate gives some good explanation about the differences
Hi, when I was baking the brownies I checked about 35 minutes in and it was all liquid what did I do wrong
did you turn the oven on?
Yes the brownies were bubbling
Hmm, that’s odd. If you used all the correct ingredients (click here for chocolate 101) and measured correctly and mixed exactly the way I showed in the video it should be perfect
hi gretchen
hope you are doin ok
please i would like to know if i can serve your fudge brownies at my sis wedding (are brownies served at weddings) if yes o goody, then wen can i make them so that they would taste almost freshly baked on the D-day. is it two to 3 days before the wedding? cos am from the tropics and well my freezer aint so good.
please advise
thank you
HI Of course you can! You can bake them up to a week ahead
Hi Gretchen
Wots cooking!!
Guess wot?! I just made fudge brownies…the aroma is divine…. I used the cocoa powder recipe for chocolate….with all the sugar i put…the cocia powder still over rode the it kinds. Cos unswettened choco’ate is gold mine in this part of world. Pls can i put milk too just to mask the bland after taste if the cocoa powder. THANKS DEAR
HI Great, milk may not be the best choice here, if you activate the cocoa with hot COFFEE that will bring out the depth of chocolate
Hey Gretchen,
So I’ve used this recipe a long time ago, and it was a hit at my family dinner. But, when I made the batch of brownies it was for a different size pan. The pan was like a baking sheet, and I believe your recipe was for a baking sheet. I was wondering if I could get the measurements and recipe for the baking sheet size, because I do not own a 9×13 pan.
Sure you can double the ingredients here for the 12″ x 18″ pan bake until they are done (Check around 25min??)
Hi,Gretchen!
My boyfriend is allergic to eggs so I was thinking about makin this recipe with 6 flax eggs. Do you think it would work?
Thank you!:)
yes I do think it will work! Please let me know when you try! (Also EnerG egg replacer is great)
Hi,Gretchen!
I make this brownies today , one third of material, so I use 11*21 cm loaf mold.
But after 15 min, that I put in the oven, the mold was full but after 23 min the puff of material go out and i stick on the mold , and no brownies was in the mold,
plz help me.(excuse me, I can not speak English good)
Thanks a lot
Hi Yes I understand, the cake pan (loaf pan) was too small, you have to always try to use the same pan as the recipe specifies
Hi Gretchen,
I have a lot of unsweetened baker’s chocolate (100% cacao) that I need to use. How would I adjust the sugar to account for the unsweetened chocolate?
Thanks!
CLICK HERE FOR MORE
I’m sorry, but I still don’t understand.
Add 1/2 tsp. to 1 1/4 tsp. sugar per ounce of unsweetened chocolate, depending on how sweet you want
Hi Gretchen,
I want to make this but first I need the right pan for this.
I’m not in the USA so we don’t have 9×13 inch pans which are high. I’m trying to get a good pan but I would like to know how high your pan is so I can try to calculate which one will work. I’m thinking of a 9×13.8 but this one is only 1.4 inches high. Will this work or do I need a higher pan? The next one is 10.2×15.4x 1.4 inch. Could I also use that pan for square cakes? Because I don’t want to buy a lot of pans. I already have a 8.3×11.4×1.4 inch pan. If I do 50% will that work?
the 9X13X1.4 ” is fine for this recipe
Hi Gretchen, can I use brown sugar instead for the same amount? Will it alter the texture? I don’t want the brownies to be too sweet. Thank you.
yes fine same amount
Hi Gretchen,
Is this the same recipe as the one from Woodland Bakery? I saved that one but the link is gone.
yes it is same
HI GRETCHEN I KNOW PEOPLE ASK YOU FOR RECIPES AND YOU E-MAIL THEM OR YOU ANSER THEM AND I SEE YOU HAVE LISTED A FEW FROM WOODLAND BAKERY BUT I HAVE BEEN SEARHING FOR SNICKERDOODLE THERE IS NOTHING OUT THERE LIKE YOURS AND BELIEVE ME I HAVE BEEN LOOKING/CAN YOU PLEASE SHOW THE RECIPE AGAINTHIS IS ABOUT THE 4TH TIME I HAVE REQUESTED THIS RECIPE ANYONE OUT THERE THAT HAS IT?
CLICK HERE
p.s brownies are awesome, everyone loved them
Hi Gretchen, quick question (my apologies if you have already answered this previously) what type of chocolate do you use for this recipe, meaning the brand? Thanks in advance. I love your you tube channel and your recipes are awesome.
Ive been using plain old Bakers brand found right in my supermarket
Thank you again for this recipe!!!! We just had our Gwajajun Event here in Seoul, South Korea, and we sold out of these!
I just wanted to pass on a tip I figured out about melting the chocolate and butter. Everyone lately has been using the microwave or the traditional double boiler to do this. Both of these methods can be disastrous, water in the chocolate seizes it and the microwave can burn it.
Just before I started making these I was thinking about ganache for icing. I suddenly realized I could use the same technique to melt the chocolate and butter! So I melted the butter in a small pot on the stove and poured it over the chocolate in a metal bowl. Stirred until there were no lumps. Totally smooth chocolate and no chance of it seizing or burning! If you burn the butter or it separates you can discard it before you loose your expensive chocolate. Hope this helps!
Excellent tips Joe thank yoU!
Hi, Miss Gretchen! I found your YouTube channel by way of your vegan recipes! And I absolutely love all of your desserts! Do you have any suggestions for making these fudgy brownies vegan? And do you have any suggestions for substitutes for sweetened condensed milk? I LOVE samoas, and was trying to possibly veganize your samoa brownies!
HI Great! thanks! They do sell coconut condensed milk so yes to that, CLICK HERE for my veganized brownies recipe and another one here
Hi, Gretchen! I just wanted to tell you how much my family and LOVE this recipe! It’s perfection! I want to give you my sincere thanks for doing what you do. Your commitment and perseverance are commendable . After all of the ups and downs life has thrown at you, you have started over, kept moving forward, and kept on! I love your recipes and your blog and videos. You have inspired me to be a better baker (my family also thanks you! Lol). I’m so grateful for what you do. I have been following you for years. You keep doing you, girl! You’re amazing!
thankyou!!
Lately I’m into freezing, it’s the perfect solution for me not eating the complete batch 😀
I just wonder: should I freeze the brownies without the fudge/ganache/buttercream? Or can I do freeze them all pretty and ready?
So far I froze them without anything, but was wondering if I could go 1 extra step in the laziness 🙂 lol
Thanks as always for your tips!
I try that but them end up digging in the freezer at midnight and quick thaw in the microwave 😀
But you can do it either way no problem
Can you add this to your vegan recipe list when you have time? ID love to try these vegan
I do have a vegan brownie recipe here
Hi Gretchen how do you feel today ??? hope your back pain is gone !!!!
I need some help I love this recipe can I change it with white chocolate and must I change the amount of sugar and chocolate ????
Thanks a lot big kisses from Switzerland
Silvia
Hi Thanks! It is slow going, I still have alot of pain in my entire leg (sciatic) the whole leg is now numb 🙁
While I have not subbed in to make this white chocolate so I can’t give you anything better than a guess- you will have to play around or hope you first try is a success and YES since white chocolate is mostly SWEET (and why I do not use it very often) you will definitely have to reduce the sugar
Thanks a lot and take care of you big kisses
The recipe taste excellent, but I have one question, when I baked the brownies, it formed the normal brownie crust, but when the brownies cooled down after baking, when I cut it, there was a noticeable gap between the actual brownie and the crust.. Do you think 350 is too high for me, should I lower the temperature? It was like brownie, air and crust.
I think it was too much whipping, (too much air incorporated into the batter) but you may have a hotter oven too, so 325 would be fine
Hai. If i make 1/2 of the recipe, what size of pan do you prefer?
8″ x 8″ will be great
Your brownie recipe is timeless
I LOVE this brownie recipe, it is so gooey and delicious! I tried baking them in a pan that had 9 rectangles to make individual brownies. The problem was that the outsides baked quicker than the middles and kind of separated from the insides making them difficult to get out of the pan and not attractive to serve (but still delicious 🙂 How can I overcome that? If I baked at a lower temperature would that make a difference? I’m going to try that with a couple but don’t want to ruin another whole batch. Any advice would be greatly appreciated!
Hmm, I would guess the triangles are deeper than the pan I use here which could be the problem, I am not too familiar with that pan, but I think I can visualize it. I would say to bake at 325 and cover loosely with parchment of foil for the last 15 minutes of baking to make sure that doesnt happen again
Hey Gretchen! Can i use white chocolate instead to make a white chocolate version of these brownies?
since white chocolate is so high in sugar it wouldn’t be advised to just switch out the chocolate white for the dark, the recipe would really have to be reworked. Sorry!
Was the recipe edited from the chocolate needed. I’ve made this twice and I remember it needing 2 cupcakes of chocolate chips and then an additional type of chocolate. The second time I made it with the recipe just requiring 2 cups of chocolate chips the brownie is a lot more dry like cake texture. Not fudgey at all
The only change was that is used to have a small portion of UNsweetened chocolate – but due to so many people not having or getting UNsweet chocolate I changed it to all semi sweet.
That change would not cause a dry brownie though, since the total amount of chocolate was always 12ounces.
You can of course revert back to that old measure if you prefer using UNsweet & semi together. 10oz semi and 2ounce UNsweet
Dry brownie I suspect could be too much flour in the recipe or another measure that was slightly off?
How can I make it more fudgeee
This is my fudgiest recipe! If they didnt come out fudgey its possible you overmixed? Overbaked? Or did not measure correct? CLICK HERE
Hi Gretchen,
I am a biiiiig fan of yours. Around 3 years back i found ur blog and I always choose ur recipes for special occasions. Now I made this brownie and it turned out to be heaven…But one issue is muddle part is flat compared to 4 edges. Edges seem to be like high…or it is like a slope from all 4 sides.what could be the reason…where will I be going wrong…
Thanks in advance
Disha
HI Disha thanks, its possible you oven is too high temperature, try to lower it next time, and be sure you are baking in the middle rack of the oven
Hi Gretchen, I love all your recipes!! Thanks so much for taking the time to share them! I I need to make a full sheet of your brownie recipe. Can I just double the recipe and are the sides of a sheet pan high enough. Thank you
Full sheet? or do you mean half sheet? (12″ x 18″= half sheet) yes to double and if it is a 2″ high pan yes it will be fine
I’m using a 18×26 and a commercial oven. Should I keep the temp the same or lower it?
Oh, so you are doing a True FULL sheet cake. Ok.. hmm that is going to be 3X the recipe
In the bakery I used a convection oven set at 335 (which is about 350 in a conventional oven)
Thank you so much!! They turned out wonderful!! Everyone loved them!!!!