I am going to ask you to trust me on this: these are the BEST Fudgy Brownies for real chocolate lovers. They have a rich chocolatey flavor which isn't overpowered by sugar - unlike most brownie recipes - and a very fudgy, gooey texture. They have both dark chocolate and cocoa powder in their batter, and use my favorite little trick of grinding the sugar to achieve a shiny, crinkly crust every single time. And the best part? They take only 40 minutes start to finish!
Definitely the best fudgy brownies, and probably the only one without heaps of sugar. It gives a perfect chocolatey taste!
- Sana, ★★★★★
This recipe is probably my biggest labor of love (and obsession) ever. I'm a childhood brownie fanatic and have spent years perfecting them. In fact, I created a whole course on brownies with 30+ science experiments. And after far too many failed batches that were too sweet, too cakey, or not shiny enough - finally, came the *perfect* brownies. This recipe has millions of views and thousands of remakes, and most people agree these are the best brownies they've ever made!
What makes them different
In a sea of countless fudgy brownie recipes, here's what makes these different (and better, in my opinion!):
- Less sugar, more chocolate: Most brownie recipes use more than a cup and a half of sugar, which completely overpowers the chocolate. This recipe uses only ¾ cup, and lets the chocolate flavor shine. The result is a dessert that tastes rich, decadent and chocolatey - exactly how it should be
- Ground sugar to guarantee the shiny crust: This is a simple trick I swear by and also use in my chewy cocoa powder brownies. Grinding the sugar into a powder (not the same as powdered / icing sugar!) helps it dissolve much more easily into the eggs, and you get the quintessential shiny, crinkly crust on your brownies even when they're not as sweet
My tips to perfect these brownies
Here are my 5 most important tips to help you bake the perfect batch of brownies:
- Use high quality ingredients. The two most important ingredients are the chocolate and the cocoa powder - your brownies will taste only as good as them. I recommend a quality dark chocolate between 55-65% cocoa, such as Ghirardelli, Valrhona or Callebaut, and using chocolate bars, not chips. For cocoa powder, I highly recommend Dutch Processed. It has a much smoother taste and imparts a richer color to the brownies. However, 100% unsweetened cocoa powder works, too
- Measure precisely with a scale. The ratios in this recipe have been meticulously tested, and messing with them will affect the outcome. If you stuff too much flour into a measuring cup, the brownies will be cakey. If you reduce sugar more, they won't have a shine. If you reduce butter, they will be dry - and so on
- Don't skip the sugar grinding step, even if you're using granulated or caster sugar. You can do this in a food processor or grinder. Then whip it into eggs for 3-5 minutes until pale, thick and ribbony - and you should get a shiny crust!
- Use a light metal pan. This disperses heat evenly without causing the brownies to burn, and results in crispy edges and a gooey interior. Glass or ceramic pans bake brownies unevenly and take much longer
- Don't overbake. When it comes to brownies, the difference between fudgy and dry comes down to minutes. This is why I bake at a lower temperature of 335F, and lean towards under-baking. Use a toothpick to test for doneness around the ~22 minute mark: it should come out with moist crumbs attached to it.
Step by step photos
Let's quickly go over the steps with photos to help you visualize this recipe:
Spread the batter in a 9x9" pan, and bake. Let the brownies rest for 20-30 minutes before slicing. These brownies also serve as a great based for more indulgent desserts. For example, you can turn them into Pecan Pie Brownies by adding a layer of pecan pie filling on top, or mix with cookie dough and upgrade them into thick and fudgy Brookies.
Fudgy Dark Chocolate Brownies Recipe (Not Too Sweet!)
- Total Time: 40 minutes
- Yield: 16 brownies
Description
Ultra fudgy brownies with a deep chocolatey flavor that's not overpowered by sugar, and a simple trick to guarantee a shiny crinkly crust!
Ingredients
- 4 oz high quality dark chocolate, between 55-65% cocoa (113g) - I use Callebaut*
- 10 tbsp unsalted butter (140g)
- ¾ cup granulated sugar (150g)
- 2 large eggs, ideally at room temperature
- 1 tsp instant coffee mixed with 1 teaspoon hot water
- ½ cup all purpose flour (65g)
- ⅓ cup cocoa powder (35g) - it is best to use dutch processed
- ¾ tsp salt
- 2 to 4 oz chopped chocolate or chocolate chips to fold in at the end (56g to 113g) - I use a mixture of milk and dark; you can also add additional chocolate on top of the brownies at the end*
Instructions
- Pre-heat your oven to 335F (conventional) and line a 9x9" baking pan with parchment paper and a light coating of butter. I recommend letting the parchment paper rise to the top of the pan on the sides, so it can be used to lift the brownies out of the pan after they have cooled down
- Start by grinding the sugar. Measure it before grinding, then add to a food processor or grinder, and pulse for around 60 seconds, shaking in between, until the sugar looks more like a fine powder. This will be used in step 4 below
- Microwave the butter and 4oz dark chocolate in a heat safe bowl in 20 second increments, gently stirring in between, until fully melted and combined. Do not over-heat the mixture as that can cause the chocolate to seize
- In the meanwhile, whisk the eggs and ground sugar using a stand mixer or hand mixer at medium-high speed for 3-5 minutes. You should achieve a very thick, pale and ribbony mixture that is at least triple in volume. This step is important in developing the shiny crust of the brownies
- Pour the melted chocolate and butter mixture into the egg and sugar mixture. Also add the instant coffee mixed in hot water. Whisk at low speed until the mixture is just combined
- Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet using a rubber spatula. Be careful not to knock out the air in the batter or over-mix
- Lastly, fold in the chopped chocolate or chocolate chips of your choice until just combined. The brownie batter will be thick, and will get thicker as the minutes pass; that's completely normal
- Transfer the batter into the lined pan and spread it evenly using a spatula. The batter might feel thick - that's just the chocolate starting to firm up. Optionally, press in more chocolate chunks on the top to give the brownies a pretty look
- Bake immediately in the pre-heated oven for 20-25 min until the brownies look set on the edges, and a toothpick inserted in the middle comes out with moist crumbs on it (it should not be clean). This usually takes 22 minutes for me. The brownies will continue to cook as they cool down
- Remove from the oven and let the brownies cool to room temperature (about 20 to 30 minutes). Then remove from the pan, cut with a sharp knife, and serve!
Video Tutorial:
Notes
- Dark chocolate in the brownie batter: This recipe originally had 1 oz semi sweet chocolate mixed with 3 oz of dark chocolate (60-70% cocoa) in the batter. I have now simplified it to 4 oz of dark chocolate (55-65% cocoa) as that achieves the same result. You can definitely tailor the cocoa percentage based on your preference, but ensure at least 55% overall for the best results
- Chocolate mix in: There is more flexibility on the chocolate you fold into the batter. I recommend chopped chocolate or callets, but chips can also be used. You can use milk, dark, white, or a mixture based on the desire of sweetness you want, and also increase or decrease the quantity. However, I don't recommend omitting it
- Coffee: The small amount of added coffee helps enhance the chocolate flavor, you don't taste it. But if you're avoiding caffeine, you may skip it
- Make ahead and storage: You can store these brownies at room temperature in an airtight container for up to 2 days, but they're best eaten within 1 day
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Maryam says
Love these brownies, Zoha you are Baking Queen!
Zoha says
Haha, thank you thank you!!!!
Mehreen says
I love these brownies!
Dina says
Hello
Could I do 1/2c sugar total?
Dina says
Hello?
Ananya Sahay says
From the recipe:
Don't mess with the butter, chocolate, and sugar ratio
I have tested the ratios of this recipe meticulously, so don't try to reduce the butter or sugar and expect the same results.
Ainne says
I have tried your brownies recipe and let me tell you, its hands down best brownie recipe ever. I no longer fail at making them and they are gone before even i could get second piece of it... everyone at home loves them ☺️
Zoha says
:') Makes me so happy to hear this. Thank you for trusting my recipe!
Zainab says
hello Zoha, I have a question.
I don't want my brownies to be Soo sweet. I do t want to add to much sugar. what should I do?
Param says
Hi Zoha,
Question about the use of eggs. What is the equal replacement of eggs in most of your recipes like cakes, cookies and this brownie recipe? Your recipes are very tempting and i wana try them but i dont eat egg.
Zoha says
HI Param. For any recipe in which you aren't whipping eggs to add air, you can replace 1 egg with 1 tbsp flax seed mixed in 3 tbsp of water. However, in this recipe, the eggs are whipped, so that sadly won't work
Melissa says
how long can we store them after baking on room temp and in fridge
Zaiba says
Hey zoha no doubt amazing recipe I don't know what went wrong the butter was too much and the brownie turned extremely fudgy and count even slice it .. pls do help
Sinon says
hi zoha I haven't made this yet but I was wondering no baking soda?
Zoha says
It's not needed in brownies as we don't need them to rise 🙂
Hasna koppan says
I swear they are the bestttt. It was so easy to make and really delicious. Im telling you if you try this recipe you wont search for any other recipe .you are amazing zoha?
Zoha says
Aww, thank you Hasna! These brownies are definitely a staple in anyone's repertoire.
Priyanka Paul says
Best brownies ever!!
Sana Fatima says
Definitely the best fudgy brownies, and probably the only one without heaps of sugar. It gives a perfect chocolaty taste. Love it!
Zoha says
Ah yes - had to make sure my recipe didn't have 1.5 cups of sugar :p Thank you for trying it!
Kav says
Recipe was super easy. Worked like a charm and the taste was incredible!!!! I used mixed pieces of chocolate for the top and it was delicious! Thanks Zoha!
Zoha says
Lovely! So glad you enjoyed this, Kav! <3
Alina says
Can we replace milk chocolate with the dark chocolate if we don't like dark chocolate?
Zoha says
I don't recommend doing that! Milk chocolate is already sweet and will make the brownies sweet instead of rich and chocolatey. What you can do is replace all the chopped chocolate added in the end with milk chocolate.
Urooj says
Best brownie recipe i have come across and definitely the only one that I need now. ??
Zoha says
I am SO happy to read that - thank you so much Urooj! <3
Abeeha says
This was really a great recipe! Not only did it turn out delicious but was a super easy recipe to follow! No extra dramas! Loved it. Thankyou so much!
Vaishnavi Mande says
can I use hung curd instead of egg?
Maithili says
Can we make it eggless?
Zoha says
Hi Maithili! Unfortunately you cannot make this recipe eggless as it relies on whipping air into the egg mixture. I hope to share an eggless version in the future.
sameera says
Hi zoha I wanted to try making these just wanted to ask do I put in large eggs or normal size eggs.Thank you
In says
hi zoha, if i am making double the quantity in one tray, would the baking time/ temperature be affected? If so could i know the new time and temperature to bake them at please
Zoha says
Hi In, what size pan are you using? That will determine time and temperature.
Haseeb says
This is probably my 10th time I'm making these brownies. Everyone at my office loves them. Little do they know that its zoha's recipes all the way to Lahore!!
Zoha says
Awwww!!!!! Made my day, truly!!! Thank you for loving my recipe, Haseeb 🙂
Hera says
Can we replace butter with vegetable oil :p.want to make it now but dont have butter and need to shop it;p
Zoha says
Hi Hera! Unfortunately no 🙁 Oil brownies are very different from butter brownies
Aaliya says
I have taken these brownies to every party I get invited to and it’s the only dessert that’s ALWAYS the first to go!
Now when I get invited to my friends houses im almost expected to take these brownies all the time ??
But I don’t mind because they’re so easy to make and god damn delicious!!!
Props to the chef! Much love ☺️❤️
Zoha says
Awww thank you so much, Aaliya!!! I really appreciate it <3
Aminath says
Ever since, I tried her recipe I had never opt for any other. I swear it’s the best brownies I had. Easy steps to follow and the final product is gooey and delicious.
Zoha says
Awww ❤️ Thank you so much!!
Madiha Em says
Hey Zoha, I tried your rownie recipe and they turned aaaa-mazing!! 👌🏼 Now I have a party at home, how can I make them in large quantities? I have a tray size of 12x10 inches. Is there any way I can prep them a day ahead and just do little mixing and baking next day??? Any tips on that??
Zoha Malik says
Hi Madiha! I recommend making brownies fresh for the best results. A 12x10" tray is just a little bigger than a 9x9" tray so you can do 1.5x all the quantities.
Sumbul Fatima says
Hi Zoha,
Thank you for such a delicious and easy brownie recipe. I made it for my friends and they loved it. I really love how you put small details in your recipe like using tin containers for baking. I baked it in ceramic and it took a little more than what was mentioned in the recipe. It turned out so good at the end.
Regards
Sumbul
Zoha says
Hi dear Sumbul,
Thank you for trying my recipe and writing such a kind review. I am glad this recipe worked for you!
Love,
Zoha
Asha says
Hi,
Can’t wait to try these..quick q. Can I use all semi sweet chocolate instead of of the 60- 70% dark. If that’s ok, should I reduce the amount of sugar?
Zoha says
You can use semi sweet chocolate and don't reduce sugar 🙂
Sushmitta says
Hello Zoha,
I tried your recipe to the T. baked for good 25 mins however it was uncooked in the centre and looked perfectly baked on the sides. I was confused whether to bake it for somemore time or leave it to cook on it own coz of the internal heat. when did the toothpick test, it came out wet with liquidy batter. hence naked it for more 5 - 8 mins but i lost the crinkly top and the sheen ;-( which was there earlier.
i know each oven behaves differently, however if you can suggest any tips or advise here.
Elba Peter says
Really yummy!
I might minus the coffee next time but a keeper recipe!!! Flawless in looks and very fudgy and thank you for all the tips!!
Zoha says
Thank you, Elba 🙂
Hana says
this really are the bestttt brownies recipe!!It was so easy to make and really delicious. Im telling you if you try this recipe you wont search for any other recipe..this has become my fav recipe
Zoha says
Thank you SO much, Hana!!!
Rubab says
This is the best brownie recipe ever. l really appreciate you Zoha for giving us the perfect recipe. Can't wait to try your other creations soon.
Love and Dua your way💖
Zoha says
Thank you so much for the love!! 🙂 <3
Kaira says
Hii
Would love to try this recipe but how much should I make if my pan is of size 12"×10" ?
Please would love to know
Zoha says
I would say multiply all quantities by 1.5x!
Andrea says
Hi Zoha!!!
My first time to bake brownies and this recipe never failed me!! Thank you for this wonderful recipe.
I just want to know if I can add nuts on top or mixed with the chocolate batter?
Im excited to try your other recipes!!
Zoha says
Aww, thank you Andrea! You can definitely mix in nuts - i recommend toasting them first for the best flavor
Ams says
I’m not much of a baker and I’ve tried making brownies before and never got it right. This was the best and easiest brownies ever and I was over the moon about the flakey top. I’ve baked this 3 times already since Eid and plan on baking it again this weekend for my husband’s work and I’m quite excited about it. Thanks Zoha!
I tried your one serve chocolate cake and that was a hit too!!
Zoha says
Thank you SO SO SO much!! Really glad that you like this recipe <3
Shadma says
Mine turned out very bad. Too bitter to eat. There was no fudge aswell.
Karen says
This looks fantastic. Can we bake it a day ahead? How would you suggest we store it?
Zoha says
I think brownies are best fresh! Otherwise keep at room temp in an airtight container.
Faiza says
Best best best!
Zoha says
Thank you!!
Zainab says
Hi, Zoha! The brownies turned out amazing.
However, I was wondering if we can replace some white sugar with brown sugar in this recipe? As I usually add some brown sugar in my brownies and wanted to ask how it would turn out in this recipe.
M says
Same question. The brown sugar gives it that chewy texture so can we add half brown sugar and half white sugar
Zainab says
Hi. So I tried these today by adding some brown sugar and here's what I did:
1. Replaced 1/4th quantity of white sugar with brown sugar
2. The taste was amazing however, there wasn't much of a difference
3. This batter baked quickly. I am not sure about the science behind it but my brownies were done in 15 minutes.
Overall. I would prefer sticking to the original recipe because it is perfect! You can try adding brown sugar but it's not worth the effort imo.
Zoha says
So helpful! Thanks for sharing, Zainab
Zoha says
You can definitely make that swap - I don't think it makes a huge different
Zoha says
You can replace half of the white sugar with brown if you want to try it out!
Reena says
I added 1TBSP more coffee, just because I love how coffee brings out the chocolate flavour. These brownies came out so darn good! Just the right amount of gooey and flaky. This will definitely be my go to brownie recipe! Thank you Zoha!! 🙂
Zoha says
YAYYY thank you so much, Reena!!!
Ramla Zulfiqar says
zoha if we bake these brownies in gas oven which is not conventional. it has no fan, at which temperature should we bake and for how many mins and will it give the same result?
Zoha says
no fan is the same as conventional 🙂 So the same as my oven!
Shehnaz Shaik says
I’ve already tried several other recipes of yours and I know for a fact that your recipes come with 200% taste guaranteed. I am a fan! The brownies are perfect. I used Ghirardelli chocolate and in the end added chopped walnuts instead of chocolate chips. It comes together perfectly and I’m worried I might finish them off by myself. You’re the best Zoha❤️
Zoha says
Aww thank you SO much, Shehnaz! Your kind support means the world to me 🙂
Hammadah says
Hi Zoha! You know what, this recipe is da bomb! I am not a fan of brownies, but this one is exceptional. Tried so many recipes, but this one is the best. No words needed. Btw, may I know is it possible if we keep the batter overnight and bake on the next day? Thanks! Lots of love from Malaysia
Zoha says
Awww, you totally made my day, Hammadah! Thank you so so much!!! I recommend baking straight away for the best results 🙂
Madeeha Adeel says
Best recipe
Zoha says
Thank you!
Sundus Shakeel says
Hands down these are the best brownies I've ever made and eaten. 🙌🏻 This is really a full proof recipe that I've tried this multiple times and it was never a fail. And I'm not even exaggerating when I say this. Simple thankyou for existing girl and bringing the best dessert recipes our way. 😍♥️
Zoha says
Awwww thank you So SO SO much, Sundus!! God bless you!
M says
Hi Zoha! Do you think it’ll taster better if we brown the butter first(on a stove) and then add chocolate to it
Zoha says
You can def do that!!
Naurin says
hey zoha , I am about to try this recipie, I wanted to know if its okay to add vanilla essence and also, will 3/4 tsp salt make it too salty?
Zoha says
You can add vanilla if you like, and no, I don't think 3/4 tsp is too salty. Feel free to reduce to 1/2 tsp to be safe, though!
Abigail says
Hi Zoha, my brownies always turn out too oily, what must be the reason? I always follow your recipe correctly but still and also they don't come out neatly as your's as shown in the pic and video. I absolutely love the taste b
though but it feels too oily. Please do reply.
It's not easy to find caster sugar/fine sugar here in India, it's expensive and granulated sugar that I get, has big granules. I have used powdered sugar in this recipe, does it make a difference? But please explain the oily part
Zoha says
For sugar, you should get granulated sugar and grind it. Powdered sugar is different.
For the oiliness - I am not sure, they shouldn't be oily. What kind of butter and chocolate are you using?
Nazreen says
Hi Zoha, I only have 8x8 inch pans. How should I adjust the baking time?
Zoha says
Add ~2-3 minutes!
Sana Mazhar says
Its the best brownie recipe ever, these came out perrfeccttt!! There is nothing that needs to be changed, just perfect! 🙃 thankU for such an incredible recipe ❤️
Zoha says
Thank you so much, Sana!
Maryam says
I made these ooey gooey fudgy brownies using this recipe and I'm a fan😍 Zoha's recipes are always foolproof and i find myself coming back to this page for more. Appreciate all the effort and love you pour into your recipes Zoha ❤️
Zoha says
Thank you so much, Maryam!
Vishaka Subramaniam says
hii can i make these in a 9x13 inch pan? if so how do i adjust the baking time? and i dont have a stand mixer, can i use a hand mixer instead?
Zoha says
You will have to 1.5x all quantities for 9x13" pan, same baking time. And yes hand mixer works!
Saamiah says
We don’t get semi sweet choco chips In the UK, what can we substitute it for?
Zoha says
just use more dark chocolate 🙂
Hania Faisal says
Tasted heaven!
Shezray Sohaib says
BEST (& easiest) brownie recipe I have ever made. So SOO delicious!!
Faiza Malick says
Heyy ! The brownies turned out amazing, I loved the taste, also I achieved a great shiny crust but the edges and the bottom layer of the brownie was too soft. It didn't turn out to be crispyyy. So will you please let me know what mistake I might have made. Was the butter too much or the eggs ? Waiting for your response 🙂
Sadaf Idris says
can I make this in air fryer
aizel says
Hello. is it ok to store it in the fridge? or the texture will change?
Sabrina says
Hi Zoha, I can’t wait to try this recipe just shopping for all the ingredients. Can you please confirm what semi sweet chocolate it? Any particular brands you recommend? I am based in the U.K. and I can’t really find semi sweet.
Also, is there any alternative to Valrohna that you will recommend for cocoa powder?
Thank you in advance!
Jessica says
Hi Zoha
My batter was really good(I tasted /licked it 🤭🤫). I put it in the oven for 180°C cause 335°F - 180°C and for 22 minutes. I went back to check on the brownies and smoke came out of the oven and when I took it out ,my pan and the brownies burnt . I don't know what has gone wrong . I followed the same temperature and timing and all the measurements of the brownies were right. So if you know what could possibly have gone wrong could you PLEASE help me .
Ileri says
Hi, so (we listen we don't judge), I've never made brownies before, but I wanted to make a batch on Christmas (for some reason) so I followed this recipe to the tea and when I saw how thick the batter was I was about to cry, but I just trusted the process and baked it nevertheless. When I tell you those were the best brownies ever...I'm not even lying. My sixth form is having a bake sale for charity, I'm definitely bringing a batch of these (that's if my siblings don't finish them the night before)
Zoha Malik says
HAHAHA HUGS you made my day!!
Dee says
Waiting for my batch to cool. I used walnuts instead of choc chips/pieces. Next time I'd use a smaller baking pan, because I like chunky brownies, and these are thinnish. Maybe I screwed somewhere. I trust your recipes since the bomb Easy Chocolate Cake.
Irene says
semi sweet chocolate 28 gram ...which brand Link pls
Irene says
Link for both chocolate
Marzia says
Hii Zoha, can you please tell me that should we bake on both rods or only bottom??
thank you
Elena Burloi says
Hi.
These were delicious! It was my first time baking fudgy brownies and I am really happy that I used your recipe.
I cut it in 20 squares (pretty small, about a big bite each). Can you estimate the number of calories that 1 piece might have?
Thank you
Anonymous says
I made the brownies and did not enjoy them unfortunately.
At first I was quite skeptical about the 3/4 teaspoon of salt, but I trusted the recipe, and turns out the brownies were way too salty!!
Additionally, I used a 9inch square pan as said by the recipe, but there wasn’t even enough batter to fill up the pan, so the brownies were thin.
Overall the brownies had a cakey texture which I did not like and were not fudgy.
I had high hopes for this recipe with all the good reviews, and was left disappointed unfortunately.
Shifa Shaikh says
Tastiest brownie ever and it's even easy to make 🫶🏻😋
Mysha says
hi,
i follow grams as im from the uk. have you tested this recipe using the grams provided in your recipe? i checked one or two of the measurements and some of them are inaccurate 🙁
thank you!
Salwa says
Probably the best brownies recipe I’ve tried yet- perfect sweetness and very fudgy!:))
Kimberly says
Hi Zoha! I'm thinking of baking brownie for my class party of 22 person this friday, and saw upon your recipe. I would like to know how much is your serving for this recipe and if i can multiply the ingredients😊
Amena says
Perfect!!!
Made 2 batches on the first go, have also tried your Nashville chicken sliders and they were bomb too
Bhavs says
hi Zoha
i tried the brownies and it was the most delicious lot I have ever had. only thing i realized later was, i made the brownies in a 7"pan instead of a 9" suggested in your recipe. By how much should I reduce the ingredients for a 7"pan?
Zoha says
Hi Bhavs! If they worked fine, why bother changing the quantities? You'll just have thicker brownies and can increase the baking time 🙂
Sajidha Sayeek says
tried ur recipe awhile ago..
Soo yummy 😍🤤
tysm for such mouth watering recipe dr
highly obsessed 😋
Zoha says
Thank you so much!
Ramlah says
i was super bored one weekend and was searching EVERYWHERE for the perfect brownie and when i stumbled upon Zoha's page and read her story all i thought was "perfect!" i followed the recipe and did everything as told and they came out sooo beautiful tasted exactly like the ones from the shops! my family loved them. i dont like it too sweet so i used 80% dark chocolate and used a bit less milk chocolate and i also added a couple walnuts and it was the most beautiful thing ever!
Zoha says
Aww, so so happy you liked it!!! 🙂
Irtaza says
Hi whats the average number of brownies that can be made with this exact recipe, and like whats the rough calories per piece?
Marin says
These tasted great but they didn’t resemble a Brownie to me. The texture is like a ganache or a chocolate truffle. A fudgy Brownie should still have a slight cakey texture as well as being fudgy too. I followed the recipe & instructions to a T. It’s more like a dense flourless chocolate cake. The flavours were spot on though, the texture i wasn’t a fan of.
Zoha says
Hi Marin, if those are your preferences for texture, you would benefit from adding ~1/2 tsp baking powder 🙂
Vedanti says
These are THE BEST brownies I have ever had. I am a great fan of the Ghirardelli triple chocolate brownies but your recipe beats them. Amazing chocolate flavour and still so soft and rich.
I read your comments and 1.5x the recipe to make it in a 9x13 pan and it came out beautifully.
Zoha says
I am so incredibly touched, thank you SO much!
Himabindu Guddila says
These turned out amazing. I like the step by step instructions you provide its very easy to follow.
Zoha says
Thanks so much!
Shabna Fawmey says
came out really well zoha ❣️
Zoha says
Yay thank you!
Orlagh says
These are unbelievable! 100% recommend!!!
Zoha says
WUHU!
Mehreen says
Turned out amazing! Was gone in minutes. I have a question, if I want to reduce sugar, what would be the ratio then? I love the fudgy chocolaty flavor.
Zoha says
Yayyy!! 🙂 I don't recommend reducing the sugar as it helps with the texture. Try using a darker chocolate instead 🙂
Haifa says
Hi Zoha 💗 Your recipe looks so delicious! I'm a brownie girl — I've tried so many recipes, but I never get them just right. Sometimes they’re overcooked, sometimes too gooey, and sometimes they turn out like cookies 🥴. But your recipe gives me hope and confidence! Unfortunately, my oven isn’t working right now 😭. I do have an air fryer though — could you please help me adjust the temperature and time? I’ll be using a 7-inch round pan. Thank you! 💕
Zoha says
AWWW I hope this recipe works out for you! If you have an air fryer I recommend reducing the temperature by 25F but air fryers really vary based on the brand so it's hard to give an exact time and temperature. You might have to play around a bit
Haifa says
Where can I find the recipe tutorial video?
vin says
Hello! can we use speciality blend coffee instead of instant coffee?
claireeeee says
No description needed. Pure bliss in a pan.
Husna says
tried this recipe today and brownies turned out great. everyone loved it. you can check the picture on pinterest, I've commented. thanks💖
Zainab says
Hi, I have been making this recipe since months but it doesn't work for me now 🙁 Like I do not get the shiny crust, instead I get a very matte finish. I have been using the same brand of all ingredients and I make sure to whip my eggs and sugar very well too.
Could you please help troubleshoot?
abrar Shan says
I tried this recipe; it was good, but I couldn't achieve a crinkly top. I don't know why. I also made sure that I followed the instructions properly.
Emma says
Amazing brownie recipe!! I actually took more butter and browned it to make 140g and it was very good! Some people might find the brownie a bit too salty but I think it pairs well with the dark chocolate! Thank you Zoha 🙂
Serena says
Excellent bittersweet chocolate flavor and perfect texture. Followed the recipe except for 2 subs - a 4 oz Ghirardelli semi-sweet baking bar instead of dark chocolate and King Arthur Flour Triple Cocoa Blend powder instead of dutch-process. The only sad part was I didn't get the nice paper-y crust despite beating the eggs and sugar as directed. But I've never achieved that in homemade brownies so it's probably me or my oven. 🙂
Zoé says
these are the best brownies I have ever made, all my family and friends are fans !!
Zoha says
Made my day, thank you!!!!
Felicia Kalb says
I want to make this recipe but only have 8x8, how do I modify?
Joy says
Hey Zoha, thanks for this amazing recipe! From one brownie lover to another, could you please share any tips to avoid brownies from caving in at the center? Mine sometimes come out of the oven fine but as they cool down, the center sags, leaving oddly taller side brownies compared to the center slices. Please help!
Zoha says
Hi Joy! This is probably happening because your brownies are still underdone in the center but the edges are fully cooked. I recommend using a light colored metal pan, not ceramic or glass, for more even baking. See if that helps!
Harriet says
Just found and can’t wait to try it yummy recipes
Zoha says
Hope you love it!
Jenny says
This was THE BEST RECIPE I have ever tried. I doubled it to fit my pan and added m&ms to it and actually I nearly cried. It was like I aced perfection. Definitely recommend. 😍
Zoha says
Oh my gosh, Jenny! Thank you so much!
Maryam Aamir says
the brownies baked, were effing H.O.L.Y!!
I topped the with mini oreos for extra chews and it made them delicioso🤌🏻🫶🏼
thank-you so much for trying so many recipes on trials and ending up sharing the best one with us.
Zoha says
YUMMMM thank you so much for the love!!!
Dina says
Hi zoha
I was wondering if I can safely reduce the sugar to 1/2cup without I dramatically effecting the sugar?
I’m sure it WILL affect it but I was just wondering if it would still turn out okay with 1/2cup sugar?
Princess Sumayya says
hi zoha...
I love your recipes
I always use your recipes
you're the only person who I trust on recipes.thanx you soooo much..
Saniya Khan says
Just came here to tell you you are incredible!
Zoha says
Aw love you!
Muna says
I've never been good at baking brownies UNTIL TODAY!!! Came across your recipe and it is the bestest ever. So simple yet the results are divine. Thank you so much for all your hard work and sharing such incredible recipes with us.
Zoha says
BRB CRYING
Neha says
Hi Zoha! I was wondering which semi-sweet chocolate you use for the recipe? For the percentages you gave most chocolates fall in the milk chocolate category so I was a bit confused, and would also like to hear what your recommendation would be. Thank you in advance!!
Zoha says
i believe i used ghirardelli semi sweet chocolate!
Hib says
Should the eggs and sugar mixture have to be fluffy and light in color? I did it last time and my brownies turned out a bit cakey.
Zoha says
Hi Hib! Yes, I do recommend getting it to that stage
Jacqueline says
i found them to be very very bitter. i’m not sure if it was from the 60% dark chocolate that i used, or if it was from the coffee, but it was sooo bitter. and it wasn’t rlly fudgy either, it was cakey, and i whipped those eggs and sugar for a WHILE
Lorraine Joseph says
Were your eggs room temperature. That makes a big difference.
Zoha Malik says
Hi Jacqueline. the cakiness is likely due to overbaking, or adding too much flour (if you didn't use a scale).
Cat says
Okay I am an avid baker, have never left a review for any recipe ever, BUT I just had to comment. These brownies are amazing and truly the best I’ve ever made! I doubled the recipe and baked in 9x13 inch pan for about 34 minutes. Cool completely before cutting. The crumb is super soft and chocolatey. Super thick and just fudgy enough. 12/10 Definitely recommend!!!
Zoha says
Aw Cat, thank you so much! You made my day :')
Mariyaahh says
Hii!! How much °C we have to bake it after the batter is ready? Btww love your recipes ✨
Maryam Naveed says
SOOOOO GOOODDD. I only bake frm the recipies you post 🥹🥹❤️ and my gosh am i in love with all of them. I do not own callebaut or dutch cocoa powder but whatever i had even that made it so brilliant i wonder what dutch cocoa powder qould do . thankyou for all your hard work Zoha 🥹❤️
Zoha says
:') Truly what an honor! Thank you!
Ananya S says
I was so excited to make them but when I went to rotate my pan halfway - the entire pan fell to the floor😭
I could only taste a little from the leftover in the pan but it tasted amazing 💔💔
Will definitely try again:)
Zoha says
OH NOOO I am so sorry to hear that ahhaa
Bright says
Can I use oil instead of butter?
Zoha says
Hi Bright, no, that will not work well 🙁
Minah Malik says
how come theres no baking powder in them.
Zoha says
You don't need baking powder in fudgy brownies! To get the fudgy texture we don't want the brownies to rise, that makes them cakey
Sana Fatima says
Hands down the best one!
with a balanced sugar, which is very rare to find in brownie recipes
Asma @ Bake with Zoha says
Totally agree wit you Sana. Finding the sugar balance in brownies is the actual game changer. So glad you tried and loved this recipe. 🙂
TALYA FUAD says
My forever go to recipe for brownies!! Always turn out to be amazing
Asma @ Bake with Zoha says
Hi Talya, honestly the feeling is mutual. Glad you like it so much. 😊
Zoha says
best brownies everrr it's definitely a 5/5!!!
Asma @ Bake with Zoha says
That's so sweet of you Zoha. Please try other recipes too. You sure will like them. 🙂
Bayan says
This is by far the best brownie recipe I’ve tried, they turned out soft with a flaky top and were absolutely DELECTABLE, can’t wait to make them again soon
Zoha Malik says
YAY thank you so much, Bayan!
Rizpah says
This was SOOOO delicious Zoha, cant wait to try all your other recipes!!
Zoha Malik says
WOOP WOOP - thank you Rizpah!
Laleena says
Best recipe ever i love love love all ur recipes my go to especially these brownies the tiramisu and cinnamon rolls recipe always a hit and my most trusted recipes ever i could hug you!!
Zoha Malik says
I wanna hug you right back! Thank you so much!
eshaal says
Hi, I wanted to ask: if I use oil instead of butter, would it make any difference?
As I have used oil in my previous brownie recipe as well, they always turn out good.
Zoha Malik says
Yes, you cannot swap the butter with oil! completely different ingredient and this recipe is developed for butter:)
Ifra Fatima says
why did you edit the recipe?????
I have been following this recipe since past 3 years????? please please please please please please please post the original recipe too or send me the original recipe. PLEAASSSSEEEEEEE
Zoha Malik says
Hi Ifra! Not much has changed from the original recipe haha. There are 2 small updates:
1) instead of 1 oz semi sweet chocolate + 3 oz dark chocolate (70%), you can use 4 oz dark chocolate (55-65%). This gives the same result with one less ingredient.
2) I recommend taking the extra time to grind the sugar for the best shiny top. However, if the recipe has worked for you without this step, you can just skip it
Nothing else has changed!