These are the BEST classic, chewy fudgy brownies made with chocolate chips. Dozens of readers have raved about it! 

WATCH THE VIDEO TO SEE HOW IT’S MADE:

These are the BEST classic, chewy fudgy brownies made with chocolate chips. Dozens of readers have raved about it!

What’s your favourite brownie? For me, it’s these, the classic chewy brownies with a touch of fudgy consistency with that crispy top. The type of brownie you bite into you and your world becomes a mix of all sorts of textures and flavours plus the addition of delicious partially melted chocolate chips. I knew I had to come up with the ultimate chewy brownie recipe.

I found that the easiest way to get these type of chewy fudgy brownies was without cocoa powder and to melt chocolate chips for the fudge consistency and chocolate base. Also, I opted for making these brownies using oil instead of butter, which in my experience makes brownies chewier and makes the brownies even more moist and seems to hold the brownie a bit more together.

These are the BEST classic, chewy fudgy brownies made with chocolate chips. Dozens of readers have raved about it!

I made these chewy fudgy brownies for a charity event at school and kept hearing “the brownies are sooo good” then I got outed as the one who made it. Which resulted in a lot of smiling with teeth on my part, thank-yous and swelling of my head and ego. Wish I could tell you I reacted more modestly. Oops. Followed by “you should start your own baking company” and my friends who always seem to be convenient, paid-with-food awesome spokespersons go “she does.” *flips hair* “She always make cheesecakes, cakes, cookies…”

My friends are the best.

If you want these reactions, make these chewy fudgy brownies! But attempt to keep the head swelling down a bit. Or not.

These are the BEST classic, chewy fudgy brownies made with chocolate chips. Dozens of readers have raved about it!

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

Classic, Chewy Fudgy Brownies

Preparation 10 min Cook Time 35 min Serves 9     adjust servings

Ingredients

  • 1 cup (188g) chocolate chips, melted - I recommend Ghirardelli
  • 3/4 cup (107g) all purpose flour, NOT sifted
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 large eggs (114g in shells)
  • 3/4 cup (158g) brown sugar (I use raw brown sugar, cane sugar or coconut sugar)
  • 3/4 cup (150g) melted coconut oil
  • 2 tablespoons (28g) water
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips (unmelted)

Instructions

  1. Preheat oven to 325 degrees F.
  2. Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
  3. In a medium bowl, mix the flour, salt and baking soda until combined. Set aside.
  4. In a separate bowl, add the eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  5. Stir in 1 cup chocolate chips.
  6. Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.
  7. When finished, remove from oven and allow to cool completely in pan on a wire rack. The pan should be completely cool. It can take up to an hour and a half to cool completely.

by

Recipe Notes

It's up to you what type of chocolate chips you would want to use. You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it's the best of both worlds. If you'd like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.

Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.

The pan size makes a huge difference! If you do not use an 8x8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.

Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down. PLEASE wait until they are properly cooled, else they will NOT be set.

SOME readers have found that their brownies were still very wobbly at 35 minutes and so baked theirs for 45 minutes. If you find your brownies are still very wobbly at 35 minutes, you can do this.

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 If you try these Classic Chewy Fudgy Brownies, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

 

MORE CHEWY FUDGY BROWNIE RECIPES

If you enjoyed these brownies, you will definitely love these Double Chocolate M&M Brownies !

M&M Brownies

 

Try these Peanut Butter Swirl Brownies!

Peanut Butter Brownies

Or this Chocolate Brownie Cake!

Flourless Chocolate Brownie Cake

Check out all my brownie and bars recipes!

Classic, Chewy Fudgy Brownies

It's That Easy - Your Guide to a Healthier, Meatless Lifestyle

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270 comments

  1. These brownies look so incredible! I love how chewy they are. I’m in love with them!

  2. oooooh these brownies look GOOOOOOOOD!!!! So chocolatey and chewyyyyy!

  3. Oooooo these look so so so good!! I love fudgy brownies too but weirdly I’ve never made homemade brownies :0

  4. Mmmmm Mmmm Mmmm these look EXCELLENT! I want them NOW! Soooo fudgy and gooey and full of YUM! Look like the box, but WAY better!

  5. I loved loaded desserts full of chunk and texture, so I’d probably throw in some pecans and maybe marshmallows or coconut into this positively amaze-balls recipe, but honestly the pics look so good for once I might hold back 😉

    • Jessica says:

      Sounds yum even if you added all of those extra things!! Thanks Christine! 🙂

  6. Kelly says:

    These brownies look so good Jessica, I love chewy-fudgy brownies too! That was so sweet of your friends – they sound wonderful and I can see why everyone loved these brownies – they’re amazing!

  7. Lol your friends are the best!!!! Lol if they only knew you ran a blog and post lovely treat all the time! They would be at your house more often.. I love how gooey these brownies look!!

  8. Yum! A classic chewy-fudge brownie is my favorite. These look delicious!!!

  9. ela@GrayApron says:

    Can’t beat the classic!…and the chewy! Fantastic brownie! 🙂 ela

  10. Johlene says:

    These look absolutely devine!! I could take one through the screen right now!! Xx

  11. LOVE these photos!! And love some good chewy and fudgy brownies – great recipe.

  12. It’s breakfast time and I want a batch of these brownies now! They look yummy!

  13. MEL says:

    Your step # 3 says “add the water & vanilla extract…” – what is the quantity of water to be added ?

    • Jessica says:

      Hi Mel,

      Sorry! I forgot to include it in the directions; I’ve added the correct quantity. It’s 2 tablespoons of water.

  14. Those brownies look gorgeous: chewy and with a perfectly thin crunchy top! Craving them now!

  15. These look awesome, a brownie can certainly turn a day around for the better!

  16. Now, these look like the kind of brownies I adore. Seriously, you couldn’t have got them to turn more perfect. That crackly top >>>>>>>>
    And how fudgy they are! They couldn’t get any better!

  17. Hi Jessica,
    I have a brownie recipe that I just love but this one is making me drool 🙂
    I’ll definitely make it here at home!

  18. These looks so fudgey and amazing! SWEET!

  19. These are exactly my favorite types of brownies!! I love a classic, chocolatey, chewy brownie just. like. this!!

  20. Gabby says:

    Wow! These look divine!!! Chewy, fudgy brownies are by far the way to go. I’m going to make them for a super bowl party! Can I use a 13×9 inch baking pan instead of 8×8? I’m going to use a football shaped cookie cutter for them and want to have enough to bring…probably will have to change the measurements? Can’t wait to make em!!

    • Jessica says:

      Hi Gabby,

      Yes you can! I could recommend watching the brownies between 25 – 30 minutes for doneness, since the more spread out the brownies are the faster they will cook. I hope you enjoy them! You probably wouldn’t have to change the measurements since you’re using a cookie cutter. I can’t guarantee since I haven’t tried this size but when I change my brownie pan this is what I usually do.

  21. Ashley says:

    These look just like the box-mix kind my mom used to make when we were kids – that were seriously the best! And even better since they are homemade! So fudgy and chocolatey …. can you send me one right now???

    • Jessica says:

      Haha of course you can have some! Only two left though haha. Thanks Ashley! 🙂

  22. Jelli says:

    Love this short list of ingredients! Don’t get me wrong- I’d never turn down a fancy dolled up brownie, but my favorite are the simple rich chocolatey ones. I usually make cocoa brownies with butter but would LOVE to try these. In fact, I think I’ll bake a batch for my husband to take to work tomorrow. YUM! Thanks for sharing, Jess.

  23. Amy says:

    I was trying to find a good brownie recipe that used chocolate chips instead of cocoa powder, so I used Google and found this. I was a little worried on how they turned out, but they are AMAZING. Seriously. I would make this a thousand more times. I’ve never been much of a baker at all, but these turned out perfect and look exactly like the picture. Thanks so much!

  24. Denise says:

    I just love your brownie recipe!! They sooo moist and delicious! I will definitely give this a try!

  25. Denise says:

    They’re…… sorry typo

    • Stacy says:

      Can I sub the sugar with maple syrup?

      • Jessica says:

        Hi Stacy,

        I haven’t tried to, but you should be able to! I know that since maple syrup is liquid, you should be able to use about ½ cup maple syrup. Let me know how it goes. I haven’t tried it myself so I am just going off of my previous knowledge.

  26. Lauren says:

    For the flour—- all purpose or self rising? Thank you!

  27. shauna says:

    I just made these brownies and they are currently baking in my oven now. I didn’t have chocolate chips, I did however have a couple leftover milk chocolate bunnies from Easter so I chopped those bad boys up and melted half in the microwave and the other half I mixed in the batter. I love brownies soooo much and can’t wait to try them. I promised my kids sundays when they get home from school tonight and thought these would make the perfect brownie sundays. This is definitely my new go to brownie recipe. Thank you so much 🙂

    • shauna says:

      Although I found that I had to bake mine 45 minutes, not 35. But they are cooling on the counter and smell amazing.

    • Jessica says:

      Thank you Shauna! I hope you really enjoy them! Love the idea of the chocolate bunnies! YUM!

    • Jessica says:

      You’re so welcome Shauna!

  28. Tamara says:

    Thank you! Thank you! Thank you for such a delicious recipe. For a year and a half I’ve been trying to find the perfect brownie recipe, and refused to use the boxed mixes. This recipe has everything I want in a brownie. I made some Monday afternoon, gone the next day 🙂

    • Jessica says:

      You’re so welcome Tamara! I’m so happy you found a recipe you loved and that it was mine 🙂 !!

  29. Stephanie says:

    Hi Jessica, I can’t wait to try out this recipe tonight. What kind of oil do you use?

    • Jessica says:

      Hi Stephanie,

      Great! I used coconut oil. Let me know how they turn out!

  30. Stephanie says:

    Do u think I can use olive oil instead?

    • Jessica says:

      I haven’t tried it in these brownies but I’m sure they would come out just as great!

      • Stephanie says:

        Hi Jessica, I tried it. They are like little pieces of goodie from heaven!! Thank u so much!!

        • Jessica says:

          I’m SO glad you enjoyed them Stephanie! You’re so welcome!

  31. Olga says:

    I tried these today and the outside baked and the centre was raw. Had to bake an extra 10 minutes for the centre to be semi baked. I checked the ingredients to ensure that I had not missed a step. We are 1600 feet above sea level. Would that have made a difference? It hasn’t in other receipes.. Any ideas?

    • Jessica says:

      Hey Olga,

      I’m not sure what went wrong since 1600 feet isn’t usually a problem but no one else I know who has tried this recipe has had any issues so I have to assume that’s why. I would tell you to bake it at 350 for 35 minutes covered with foil so it doesn’t bake, but I can’t guarantee that it would come out similar only because I’m not in the kitchen with you. However higher altitudes sometimes require 25 degrees Fahrenheit higher. I hope that helps!

  32. Amanda says:

    Can this recipe be doubled?

    • Jessica says:

      Yes it can! Bake it for the same time and see if a toothpick comes out with slight chunks (dry brownie chunks or the chocolate chips). If not, I would bake it for another 10 minutes – I can’t guarantee how long it would take since I’ve never doubled this recipe but in my experience that would work.

  33. Irene says:

    I know this sounds strange but, brace yourself- I’m not a huge fan of brownies *gasp*! That was until I made these. I admit I didn’t break out the “good” chocolate chips just in case it was another pan of dry, tasteless and thin brownies like all the other recipes in the past. Uh-uh. They were moist, chocolatey, chewy and downright delicious. (I’m pretty sure my eyes rolled back in my head) They’re perfect! Can’t wait to make them again. ( with the good chocolate lol) Thanks for taking the guess work out if it and developing an awesome recipe. I’m officially a brownie fan!

    • Jessica says:

      Yay!! So glad you enjoyed them Irene! You just reminded me that I need to make these again, just because. 😀 thanks for the feedback!

  34. Kat says:

    Thank you for this perfect recipe! I just baked these tonight following your instructions exactly and omg they are delicious! Perfectly flaky on the top and chewy in the center! Great job!! xx

    • Jessica says:

      Hi Kat,

      You’re very welcome! So glad you enjoyed them and thanks for the feedback. 🙂

  35. Tonya says:

    I found the brownie recipe that I have been looking for!! My family loved them! I used organic ingredients ( flour, sugar, eggs ) and used safflower oil, kosher salt and Ghirardelli chocolate chips. I have used a few or more recipes trying to find the right one … now this recipe is the “real McCoy!” Thank You for posting it ! I found you through a search engine and clicked on your website to check out the brownie recipe because my family needed another chocolate dessert ( including me ).

    • Jessica says:

      So glad you enjoyed it Tonya! Thanks so much for the feedback and so glad you found a recipe everyone enjoyed!

  36. Kate says:

    Oh my. Ohhh my. I’ve been looking for a homemade version of the box Ghiradelli brownies or the kind you get at fancy cafes for years… and this is actually better than anything I expected. I can’t even begin to describe how amazing they are. The chocolate chips are key. Funnily enough, I never could figure out what the delicious harder bits of brownies were and I couldn’t stop laughing at myself when I first found this. 🙂 It’s going to be a struggle for me not to make these every day (only slightly exaggerating, haha) so they are going to be a holiday specialty. I am going to make a big batch for Christmas baking. 🙂 Thank you so much!!

    • Jessica says:

      Ahh! Thanks so much Kate, I’m SO glad you enjoyed them! You’re more than welcome and thank you for the feedback!

  37. Chanell says:

    I wonder if I can use coffee instead of water.

  38. Lara says:

    This is probably a stupid question of me to ask but just to make sure… If I don’t want to have chocolate chips in there do I melt the whole 2 cups or use a smaller amount?

    • Jessica says:

      Hi Lara! Sorry I am just seeing this! Just melt one cup and use that as directed, and don’t add in the extra 1 cup chocolate chips. Not a stupid question at all!

  39. Sue says:

    i made these brownies yesterday because I found them on Pinterest and they looked delicious. My boyfriend and I followed the directions to a T and didn’t change any of the ingredients around. But tell me why the crust baked and the inside was complete goo? Even if we would’ve cooked it 5 more mins it wouldn’t have been done. I’m very very disappointed these looked to be delicious. What a waste of ingredients 🙁

    • Jessica says:

      Hi Sue,

      It’s hard for me to know since I wasn’t in the kitchen with you so I am going to guess what I think went wrong for you. All ovens vary slightly and sometimes the crust can be set but the inside isn’t if your oven’s heat isn’t properly regulated or calibrated. Again I’m guessing but that happened to me when my oven wasn’t heating properly. I’m sorry to hear it didn’t work for you! I’ve never had any problems with making these brownies (so I know that it isn’t the recipe) and hope if you try them again they’ll work out better for you!

  40. Kerri Cook says:

    These were tasty and easy to make, but just a little on the cakey side. I prefer a denser brownie.

  41. Shauna Chana says:

    Great Brownie recipe!!! My husband and kids said they are the best brownies they’ve ever had and trust me they are very tough critics 🙂

    • Jessica says:

      I’m so excited to hear that Shauna! Thanks so much for the feedback and so glad you enjoyed them. 🙂

  42. Lisa says:

    What size chips did you use?

  43. Michelle says:

    Finally! I am so excited to have found the perfect brownie recipe! I have been trying different recipes for quite a while and they were either too cakey, oily, dry and/or just not good. I did use butter instead of oil and under bake them just a tad. The texture was perfectly chewy, fudgy with a crinkley top just as pictured. These will be my go to brownie recipe. Thank you!!

  44. Ronnie says:

    The BEST brownies ever! I’ll never use another recipe. Thank you for sharing!

    • Jessica says:

      Aww thanks so much Ronnie! I’m SO glad you enjoyed my recipe!! Thanks for the feedback!

  45. Missy says:

    So I am wondering if you have tried these with flax eggs (since your website description said something about vegan recipes)! They look delicious, but I won’t be making them this way; thanks!

    • Jessica says:

      Hi Missy,

      I haven’t! That’s a project for one of these days. I do do vegan recipes but not all. If you try it with flax eggs please let me know!

  46. Kit says:

    Hi! If I’m using butter instead of oil, how much would I have to put? Thanks a lot! 😀

    • Jessica says:

      Hi Kit,
      Sorry for just getting back to you! You’d use an equal amount of butter so ¾ cup once melted. It may not taste the same though! Oil makes brownies chewier than butter.

  47. H0tc4k35 says:

    i made these earlier today and it turned out great!! just like the pic!! soft n chewy thanks again for sharing the recipe <3

  48. Jndns says:

    Can i use an kind of choc chip? I mean.. bittersweet or semisweet? Have to try it real sooooooon. Already droooooooling! 😀

  49. Jndns says:

    Can i use any kind of choc chip? I mean.. bittersweet or semisweet? Have to try it real sooooooon. Already droooooooling! 😀

  50. Jndns says:

    Omg. It’s on the notes! My apology. 🙂

  51. Ashley says:

    WOW WOW WOW! I absolutely loved this recipe! Ive tried about 3 different recipes on the internet and this one was by far the best! The only thing i changed was instead of putting 3/4 cups of sugar, i put 1 cup. It came out perfect! Chewy, sweet, and chocolatey. Definitely going to make this for the rest of my life!:) GOOD JOB, and THANKS FOR SHARING!

    • Jessica says:

      Yay! I’m so glad you enjoyed them Ashley!! Thanks for the feedback and you’re most welcome!

  52. Mariah says:

    I made this recipe a few hours ago and these brownies were amazing! I’m so happy with this recipe, thank you for sharing it!

    • Jessica says:

      Yay! Thanks for the feedback Mariah! So glad you enjoyed it!

  53. lima says:

    I baked these yesterday and they were gone in less than five minutes. Damn savages. 🙁 I wish I would of have the foresight to hide me a couple. 😉 definitely give this recipe 5 stars. Awesome stuff. Thanks!

    • Jessica says:

      Hahaha! I’m so glad they enjoyed it though! I agree – next time make two batches so you won’t have to share 😉 . Thanks for the feedback Lima and you’re most welcome!

  54. Rachel Page says:

    I LOVE fudgey brownies. But, when I followed the recipe it turned out more cakey and also not as dark as the ones in your pictures. What am I doing wrong?

    • Jessica says:

      Hi Rachel,

      I’m not sure why! There are many things that could affect the cakey-ness but mostly probably if you didn’t use the oil to flour ratio. Did you measure out the flour using a scale or pack it in (which may have brought in more flour than needed)? It would be a bit difficult to guess what went wrong but I hope this helps!

  55. Annissa says:

    These are sooooooo good!!! I’m 17 and this is the first thing i baked on my own, really easy instructions and soo worth the mess. Love it!

    • Jessica says:

      Hi Annissa,

      Awesome! I’m so glad you enjoyed them and that it turned out well! Thank you for the feedback 🙂

  56. Sam says:

    Your recipe calls for sugar, what type of sugar? Caster? Can i use coarse/granulated sugar?

  57. minnie says:

    Hi Jessica! I’ve made this recipe twice and they turn out great! but the only problem is that they are quite oily when I touch them and also they don’t seem to hold together tightly (… do you understand what i mean? )I’m not sure what I’ve gone wrong. I use rice bran oil for the first time and veg oil for the second time. Sorry for my bad english I’m not a native speaker.

    • Jessica says:

      Hi Minnie,

      I can’t be 100% sure since I’m not in the kitchen with you but it seems like you might need to add a bit more flour to act as a binder/less liquid. Are you measuring them with a scale? That will give you the best measurement. I hope that helps!

  58. Adam says:

    I just made these for my dad for Father’s Day. Have to take them out of the oven in 10 minutes. They look and smell amazing already. I’m sure my family will love it!

    • Jessica says:

      Great! I hope you enjoyed them Adam! Thanks for the feedback 🙂 !

  59. Hannah says:

    Made these exactly to your recipe and after almost an hour in the oven at 325 they still weren’t done 🙁 I’ve never had a problem making brownies before.

    • Jessica says:

      Hi Hannah,

      I’m not sure what went wrong and I can’t be 100% sure since I’m not in the kitchen with you. Is your oven temperature accurate? Did you open it while it was baking? Did you measure out your ingredients to ensure you didn’t accidentally put in more liquid? I would love to help!

  60. Ivy says:

    This recipe is suberb and makes the BEST brownies I have ever tasted. Some comments indicate that brownies took longer to bake since the inside was raw. This happened to me but ONLY because my pan was not the exact dimensions mentioned in the recipe. My dish was a bit smaller and deeper and so naturally my brownies would take a bit longer. However it only took an extra 10 mins in the oven. I did use melted SWEET baking chocolate instead of the chocolate chips and then I added chocolate chips as indicated. Really delicious recipe!!!!

    • Ivy says:

      I baked them at the exact temperature in the recipe and followed everything exactly method wise except for the size of my dish. Ii baked on the lower shelf in my oven. If brownies are not baking in the time in the recipe (and assuming one used the exact amounts of ingredients as well), definitely check your temperature and the PAN you are baking in.It plays a role.

      • Jessica says:

        Hi Ivy,

        I’m so glad you enjoyed my brownies! I want to thank you in particular for your feedback re the pan size, and that hopefully those who had any difficulty would also take that into consideration since it does play a VERY large role in following the recipe. Thanks again!

  61. Alicia says:

    Not entirely sure what happened but I followed this recipe to a T and baked to
    The time and when the brownies came out the middle collapsed. I ran out of parchment so I used foil. Is that why it wasn’t fully cooked in the middle?

    • Jessica says:

      Hi Alicia,

      I can’t be 100% sure what went wrong since I’m not in the kitchen with you…did you use the same pan dimensions as in the recipe and did you measure the ingredients? The foil wouldn’t have made a difference as long as you used only foil as opposed to foil and parchment paper. Based on the middle collapsing, you may have over beat the ingredients which would have incorporated too much air into the brownies while baking, but again I am just guessing since I wasn’t there with you.

  62. sara says:

    made a batch today and it was AWESOMEE. thanks alot for the recipe! my husbands colleagues loved them! They were gone in 15 mins and he didn’t even get to taste them!

  63. Julie says:

    Can I use normal Cadbury Milk Chocolate as the base?

    • Jessica says:

      Hi Julie,

      I’m couldn’t be 100% sure it would work because it might be too sweet for the brownies, but you could try it! Let me know how it works out!

  64. Julie says:

    Honestly not sure whether mine turned iut okay or not. 🙁 it just came out of the oven, baked it 160 Degree Celsius for 45 mins because it was still wobbly during 35 mins and till now I’m not sure whether its fully cooked 🙁 the middle also sunken in.

    • Jessica says:

      Hi Julie,

      Oh no! I actually made this recipe the other day and they turned out perfectly fine, so I’m not sure why they didn’t work for you! Did you follow everything according to the recipe including the pan size?160 degrees doesn’t equal 325 degrees exactly so that could’ve also affected it. Maybe it was because of the Cadbury chocolate since it’s very milky and liquid-y itself. Let me know if it worked out in the end!

  65. Lucy says:

    Wow! These brownies look beautiful! I’ve always wanted to make brownies with a nice crackly top, and these look amazing!!!!!!!!! Would it be possible to use cocoa powder instead of melted chocolate? Would I have to add more liquid if I do so? If I can’t, I’ll just follow the recipe, but I’d really like to know! Thanks! 🙂

    • Jessica says:

      Hi Lucy,

      Thank you! No you can’t substitute cocoa powder. I hope you enjoy!

  66. j says:

    why say to weight it and then only post it in US measurements? That’s kinda setting people (especially newbies to baking) up to fail…I am totally aware of baking converters but still, that’s more work (for both you and the people you shared this with). Didn’t you have to convert it to US? why make us convert it back?

    I did make these and they were great btw. Thanks for the recipe

    • Jessica says:

      Hi J,

      Thank you for your feedback! I’ve updated the notes to reflect weight conversions. Glad you enjoyed the brownies and you’re welcome! The first time I made this recipe was about 5 years ago from scratch and had never used a scale so no I never had to convert it “back”. I only weighed it out for my readers.

  67. Emma says:

    Hi, did you melt the coconut oil or use in solid form and cream it? Also is that fan assisted oven temperature? Thanks

    • Jessica says:

      Hi Emma,

      I used coconut oil that was already in liquid form. I’ve made this brownie recipe in different ovens so I’m not sure how to answer your second question. I hope that helps!

  68. Candace says:

    Are they supposed to test runny

  69. Candace says:

    Help. Beautiful. Not sure they’re done. Used a glass foil lined 8×8. Mine look twice as thick. Hmmmm

    • Jessica says:

      Hey Candace,

      Wait until they are fully cooled and then test them. The residual heat continues to set the brownies while they cool. I’m not sure why yours is twice as thick; did you add anything or use self-rising flour by chance? If you followed everything and your oven temperature is accurate you should be fine! Enjoy!

  70. Frances says:

    Is it important to add water? Can I add 1/4 cup of cocoa powder to balance the sweetness? Original recipe is too sweet to my family’s taste. It is easy and convenient to make with this recipe. I add a little orange zest and it goes very well.

    • Jessica says:

      Hi Frances,

      The water is important. I haven’t tried adding cocoa powder but you can try it and let me know how it goes. Love that you added orange zest!

  71. Nabaa says:

    What do you mean by “Add to the dry mixture to the wet mixture and melted chocolate chips”

    • Jessica says:

      Hi Nabaa,

      Add the mixture of all the dry ingredients, flour etc to the mixture of wet ingredients, the eggs, oil etc. Hope that helps! Happy New Year!

  72. Cara says:

    What type of camera do you use to shoot your food? Thanks!

  73. Rue says:

    What type of oil can i replace the coconut oil with?

  74. Rose says:

    I tried this recipe last night, and we loved the flavor and texture. My only problem was that they seem rather greasy.

    • Jessica says:

      So glad you enjoyed them Rose! Thanks for the feedback!

    • Kristin says:

      I agree- just tried this recipe and they were quite greasy. Delicious tasting and certainly moist, but definitely taste oily. I am disappointed- I was intending to give them as a gift but I feel I cannot. I thought I measured my coconut oil pretty cleanly but I must not have.

      • Jessica says:

        HI Kristin,

        I’m sorry to hear that! I’m not sure what went wrong – the recipe worked so well for so many others including myself.

    • Kristie says:

      I agree – made them tonight & they were so greasy that only the edges were edible. I came back to check the recipe to see if I made a mistake adding the oil – 3/4 cup is so much oil! I added more flour into the greasy goop left in the middle & am trying to cook them some more in hopes they will be ok.

      • Jessica says:

        HI Kristie,

        I’m sorry to hear that! I’m not sure what went wrong – the recipe worked so well for so many others including myself.

  75. juju says:

    is there any subsitutes to the coconut oil? and does the coconut oil flavour’s the brownie with coconut,and if i use vegetable oil do i use the same amour as the coconut oil measurement? plus whats the difference in the brownies if i use butter instead oil?

    • Jessica says:

      Hi Juju,

      You don’t have to use coconut oil, that’s just what I always have on hand. You can use equal amount of vegetable oil. Brownies with oil tend to be chewier, but you could use butter I just can’t guarantee that it will be as chewy. Please let me know if you do!

  76. Jage says:

    I made these exactly as the recipe called for for Christmas and my family adored it! I really enjoyed the slight taste of coconut. I think I’m going to make it again tomorrow and thought I’d stop by and say thanks!

    • Jessica says:

      Hi Jage,

      Thanks for stopping by! You’re so welcome and thanks for the feedback!

    • Angela says:

      THIS IS EXACTLY what I thought. My 5 yr old & I loved baking these together this afternoon. The slight hint of coconut is yummy and not a detractor. Texture and chocolatiness (not a word but should be) are perfect. I’m thinking of adding a coconut macaroon layer on top & adding almonds to create some over the top Almond joy bars. But these are rich & exquisite on their own.

      • Jessica says:

        Hi Angela,

        I am SO happy to hear that!!! I LOVE that coconut macaroon idea too! Thanks so much for your feedback! 🙂

  77. Cynthia Orosco says:

    My brownies came out thick like fudge. What did I do wrong?

  78. Joan Beeson says:

    Hi Jessica,
    chose your recipe over Martha Stewart’s — so glad I did!. Love the coconut oil instead of butter. My grown men/boys and teen daughter LOVED them. Coming from a tradition of a mom that did serious baking her whole life, not many baked goods measure up, but yours has made it into the handed-down-infamous recipe box. They were easy too, made them at 9:00 at night after work and dinner and they were a breeze. Thank you!

    • Jessica says:

      Hi Joan,

      I’m so glad to hear that!! Your comment made my night. Thanks so much for your feedback!

  79. Ayanna Smith says:

    I made these brownies for me and my family! and they were a hit absolutely delicious thank you so much for the recipe!

    • Jessica says:

      Hi Ayanna,

      Yay – So glad to know! You’re so welcome and thanks for the feedback!

  80. Ali says:

    Is the brown sugar packed?

  81. Amaleena says:

    Last time I ve tried microwaved chocolate chips but turned out it kinda burn and doesn’t melt 🙁 Any ideas?

    • Jessica says:

      Hi Amaleena,

      What kind of chocolate chips are you using? I use Ghirardelli to be specific. You don’t want it to be microwave for longer than 30 seconds a time, then you stir until softened, only in increments of 30 seconds. Alternatively you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put it in a heat proof and melt proof bowl over the pot and stir until melted. Hope that helps!

  82. aneka says:

    will it work if I don’t add the coconut oil?

    • aneka says:

      how much butter shall I us instead

      • Jessica says:

        Hi Aneka,

        You can use butter but I can’t guarantee it will turn out exactly the same. You can use equal parts so ¾ cup butter. Let me know how it goes!

  83. Amal says:

    Hey! I have searching for a brownie recipe that uses chocolate chips instead of cocoa powder. I want to try this today but I have a quick question – If coconut oil isn’t available, can we use olive oil instead?

    • Jessica says:

      Hi Amal,

      You can definitely use olive oil instead. Hope you enjoy!

  84. Theresa says:

    You are a star! These are quite literally the best brownies I have ever eaten. So fudgy, and squidy and chocolatey. All the things chocolate brownies should me. Thank you!

    • Jessica says:

      Hi Theresa,

      Yay I’m so happy to hear that!! Thanks so much for the feedback :).

  85. KIESHA says:

    I made these as directed.. Cut into them and they were pretty much raw. My daughter cried. Had to bake an additional 20 minutes. They are very good once they are fully baked.

  86. Cathryn says:

    Hi Ms.Jessica! Your brownies are divine. Not sweet just right. I was so nervous when I was mixing the ingredients. Pretty scared of the outcome because the first brownie recipe I tried turned out so cakey. Instead of throwing it out, I opted for eating it with ice cream. Which turned out a perfect combo. Anyway, this is definitely a brownie recipe for keeps. The combination I did was dark chocolate for the base and milk choco and dark chocolate for the unmelted ones. The scent is also lovely. Our house smells so good because of this. Thank you so much for this. I am now a fan and would definitely try your other recipes. Godspeed and God bless you. ?

    • Jessica says:

      Hi Cathryn,

      Thank you so much for your kind comments! I’m so glad you enjoyed the brownies!! Thanks so much for the feedback and God bless you too!!

  87. Cathryn says:

    By the way Ms. Jessica, I also found out that your ingredients are more on the healthy side which is more enticing to me. Since I am also health conscious. ?

  88. Madhu Anvekar says:

    Hi Jessica ,
    1 Is the unmelted chocolate optional in the recipe ?
    2 Instead of using coconut oil can i use any odorless oil ?

  89. Madhu Anvekar says:

    Thank You Jessica . Love our Blog. 🙂

  90. Sheila says:

    Thank you for posting this recipe. I was searching for a brownie recipe that called for melted chocolate and came across this site. Made them for my teenage daughter to take to a party. I had to pull them from the oven a bit early because she was leaving and I actually forgot to add the water. But I guess they turned out okay because I just got a text from friend saying she loved and hated me right now because “Those are the BEST brownies I’ve ever had!!!!!!”.
    I guess I will have to make a batch for myself-darn it!
    Thanks again!!

    • Jessica says:

      Hi Sheila,

      I’m SO happy to hear that!! You totally made my day. I’m glad it worked even without the water and you’re SO welcome!

  91. Rinette Smith says:

    I don’t know if this has been asked already, but do I HAVE to use coconut oil? Can I use vegetable oil? (Coconut oil is kinda expensive where I live)

    • Jessica says:

      Hi Rinette,

      I know I already replied via email but no you don’t have to use coconut oil.

  92. Donna says:

    I’m kind of confused….so you ‘don’t ‘ use packed brown sugar? Wow, I’m glad I looked at these comments, I was getting ready to make these when I saw that! The only other kids do I’ve seen are pretty large crystals!

    • Jessica says:

      Hi Donna,

      I didn’t use packed brown sugar. I usually use cane sugar or coconut sugar when making these which yes, are larger crystals. This doesn’t mean you can’t use “packed” brown sugar but I’ve never used it in this recipe so I will change the recipe to reflect that. I’ll be re-making these later today actually with gram measurements which should help no matter which type of sugar you use. Hope that helps!

    • Jessica says:

      Hi Donna,

      Also, several readers have used packed brown sugar and had no problem with it, so you shouldn’t either!

    • Donna says:

      Should say’the only other kinds I’ve seen’.

  93. Hi there! I made these today and they weren’t very fudgey, chewy or dense but rather powdery and separated. I followed the video guide and the only adjustments I made were to melt dark chocolate instead of milk and added in walnuts. Help!

    • Jessica says:

      Hi Melanie,

      Oh no! It’s hard for me to say what went wrong since I’m not there in the kitchen with you. Did you measure out all the ingredients according to the recipe? Did you use the right size pan? Did you maybe bake them too long? Sometimes when brownies are over-baked (also due to the wrong size pan such as a larger pan) then come out dry, crumbly and separated as you described, and can be worsened if you don’t let them cool properly. You can definitely still use them for a parfait or with ice cream. I hope that helps!

  94. Kat says:

    Hi, Jess! Do you think I could use honey, molasses, or maple syrup instead of sugar? I’ve discoverered that sugar triggers breakouts on my face, so I’ve been trying to find recipes with no sugar at ALL. And the only ones I’ve found have coconut sugar, which I sadly don’t have access to. These brownies looks delicious by the way!!!

    • Jessica says:

      Hi Kat,

      I haven’t tried for sure, but you should be able to swap it out for honey, molasses or maple syrup, maybe by using about 1/3 cup of sugar and a little less coconut oil. I can’t guarantee the taste since I haven’t tried but if you do please let me know!

  95. Kassandra Luna says:

    Hello Jessica!
    These look AMAZING! I really want to try this recipe but I was wondering if you happen to have the ingredient measurements for making them in cupcake/muffin tins. I want to make them for an occasion but would really like to make them in a batch of 12 yield instead of nine.
    Let me know what you think! Or if you have any other ideas that you think would work best.
    Thank you (:

    • Jessica says:

      Hi Kassandra,

      Thanks! You could use the same recipe, but bake them for less, maybe 18 to 22 minutes or so like regular muffins. I can’t guarantee because I’ve never tried it, but it should work. Just check them after 18 minutes to see if they are ready (top should be pretty and crinkly and a knife or toothpick comes out with a little bit of brownie). If not ready, bake 5 minutes extra until done. Hope that helps!

  96. Tina D. says:

    Just baked 3 seperate batches of these brownies for my daughter’s bake sale at school. What a delicious and presentable brownie. Great chewy texture, nice height….followed recipe to the T- no problems. Thanks a million, this will be my go to recipe from now on.

    • Jessica says:

      Hey Tina,

      I”m SO happy to hear this!! Thanks so much for the feedback! 🙂

  97. Megan Ng says:

    Amazing!!! My mom liked these very much (and she does not like cake). Nice touch of coconut oil! <3

    • Jessica says:

      So glad your mom enjoyed Megan!! Thanks so much for letting me know and for your feedback! 🙂

  98. Donut lover says:

    Do we have to use chocolate chips in this recipe

  99. Momina says:

    Can we use an oil other than coconut oil??

  100. Tuwanna says:

    I made these today and they are awesome! Thank you for sharing this recipe.

    • Jessica says:

      Hi Tuwanna,

      Yay!! So glad you enjoyed these and thank you for your feedback!! You’re very welcome. 🙂

  101. Rene says:

    Waaaaay too much oil. I doubled the recipe to bake in a 9×13 pan. It baked for nearly an hour at 325. When they finished baking and cooling I cut a piece….nearly dripping with oil. The recipe calls for 3/4 c of oil for 8×8 pan. I doubled mine to bake in a larger pan. I did hesitate when I realized doubling the recipe meant a whole 1 1/2 cups of oil!! Needless to say, I had to dump the whole pan in the garbage….I hated having to do that, such a waste. An 8×8 pan only requires 1/3 c of oil and if doubling, then use 2/3 of a cup.

    • Jessica says:

      Hey Rene,

      Sorry to hear it didn’t work for you! However, please don’t say this recipe only requires x amount of oil. There isn’t anything wrong with the recipe and it’s been tested over 2 dozen times in a variety of situations and has been tried successfully by many users. I have never had any difficulties with this recipe ingredient wise and I’ve been making it for the past 6 years. I hate wasting food too, but I do not have wrong measurements in this recipe. Did you measure out the ingredients as per the recipe in grams/ounces as recommended? Did you make any substitutes? Also, it isn’t uncommon when doubling a recipe that it takes much longer to bake. Half of a 13×9 container is smaller than an 8×8, which means it would definitely have to take longer when baking when doubling. That alone could have messed up the brownies. In fact, most boxed mixed recipes, as a reference, move from 30+ minutes to near an hour when doubling a recipe. Did you wait for it cool completely as per the recipe suggested time and testing? If not, that could also be a part of the problem. Again, sorry to hear it didn’t work for you, and thank you for your feedback!

  102. Ashley Lozano says:

    i absolutely LOVE this recipe i found it about a year and a half ago and make it for every family gathering! The only issue i seem to always have is that the brownies never come out even on top. i use a 8×8 brownie pan but i always seem to get a whole in the middle, if that makes sense. The sides are higher than the middle part when i take it out. Since i have done this recipe numerous of times i have tried leaving it longer in the oven, taking it out sooner, not opening the oven at all till the time is up, not poking a hole in the middle to see if its done, and nothing seems to work. How can i resolve the issue? i just want perfect brownie squares from all angles. Thank you!

    • Jessica says:

      Hey Ashley, I’m so glad you enjoy my recipe! Okay so, I’ll share what I do because I always get even brownies. You may be incorporating too much air (maybe) in the batter so just raise the container a little off the counter and drop it slightly, basically tapping it. That’ll help all the air bubbles to come to the surface of the container. Also I’ve baked my brownies in a glass container and a metal container and metal always came out more even for me, so that may also help. Always smooth down the top with a spatula also and put your brownies in the middle of the rack when baking. I also let mine cool completely before cutting into it and just incase anything was higher than the other side, it all evens out by the time it is cooled. I hope some of those tips are new to you and help with a smoothie brownie!

      • Ashley Lozano says:

        Thank you! I will try these tips this weekend since im doing them again for Christmas. I’ll let you know if any of these techniques worked for me:)

  103. Michelle Faulk says:

    I am not sure what country Jessica lives in but baker’s chocolate does come with sugar, it’s called semi sweet just like the chocolate chips. That being said, I made these for my fiance and he gobbled up 1/3 of them before he ate dinner that night. Very good brownies, not as fudgy as I like, but there was definitely a chewiness to them that was delightful. I only ate two very small pieces because these are not low fat, and I must watch my weight around this time of year. At any rate, I used semi sweet bakers chocolate along with some Tollhouse chocolate chips and the brownies turned out.

    • Jessica says:

      Hi Michelle,

      So glad your fiancé enjoyed them! I made the statement re baking chocolate YEARS ago when it was applicable and wasn’t sweetened, but it is now out of date so I’m removing it. Thanks for sharing your feedback!

  104. Harita says:

    Jessica, I know this is an old recipe but I happened to try this last Friday and it was a huge hit. I was surprised at the outcome and so was my husband. I just started baking seriously (just to feed my family) and this was the first recipe I tried and to say that I was satisfied would be an understatement 🙂 Thank you!!!

    I’m also planning to record a video while making these again and if I ever happen to share the video, I’d definitely make sure to give the credit to you. However, I wanted to find out well in advance if you are okay with that. Please let me know. Thanks again!!

    • Jessica says:

      Hi Harita,

      Oh I’m SO happy to hear! You can definitely record the video as long as you record me. Thanks for asking and for your feedback!! 🙂

  105. Al says:

    I’ve made these with coconut oil and with butter. Both ways are great. If you like the taste of coconut, use the coconut oil. You can definitely taste it. I don’t dislike it but I’m not a huge fan, so I couldn’t eat much. But the other people that had it were raving about it. I made them with butter today (same amount as coconut oil, 3/4 cup) and they were so good!!!!! Both times I have made them take longer than the recipe states. Probably closer to 45 minutes. I do a toothpick test. Either way I make the, I definitely won’t be buying boxed mix anymore. Thanks for a great recipe. Love knowing exactly what is in these.

    • Jessica says:

      Hi Al,

      I’m so glad you enjoyed!! Thanks for your feedback of coconut oil vs butter, very helpful for the recipe!!

  106. Robert Scott says:

    I added some marshmallows and milk to the chocolate chips while I was melting them and it tasted great!

    • Jessica says:

      Hi Robert,

      Yum! Thanks so much for your feedback!! So glad you enjoyed!

  107. betty b says:

    hi there, I’m just curious. the brownies in the video look completely different than the ones pictured here? the video brownies don’t really show a crackly crust as the pictures here do.

    • Jessica says:

      Hi Betty,

      They are just as crackly, it’s just that the brownies are shot on two different mediums why they look slightly different. I guarantee they came out just as crackly, however! Hope that helps!

      • betty b says:

        oh thank you for responding! I am going to try them today! take care.

  108. Calista Tayler Gonzales says:

    I made these for my brothers 18th birthday! Will be making some more!

    • Jessica says:

      I’m so glad you enjoyed them Calista!! Thanks for sharing and happy birthday to your brother!!

  109. Heather says:

    I made these last night and they are SO AMAZING! I wonder if I should have let them cook a little while longer. They are VERY dense in the middle. Is that how they are supposed to turn out?

    • Jessica says:

      Hi Heather,

      I’m SO glad you enjoyed!! Hmm, they shouldn’t be “VERY” dense, but chewy and fudgy, NOT like fudge, if that makes sense.

  110. Summer says:

    I used gf flour (I use grandpas kitchen) and they still turned out fantastic (not ute if it is in the comments) but incase anyone was wondering didn’t do anything differently just swapped out four and it worked great! (Celiac hubby had to try since the box crap is 7 bucks a box for gf)

    • Jessica says:

      Hi Summer,

      Oh wow! That’s so great to hear that these work gluten free as well! Thanks for letting me know and so glad you enjoyed them!!

  111. Jo says:

    I’m moving soon and I was looking for a recipe that used brown sugar and oil because that’s all I had left in my cupboard. I wanted to make something sweet for my boss and coworkers as a farewell gift. I came across this recipe and I am so glad I did! They came out looking exactly like the picture! I made two batches, one with coconut oil and the other with canola and coconut oil (To finish off what i had in my pantry). Both turned out great and taste amazing. I did have to leave them slightly over 45 minutes in my oven. I guess I”ve found a new go-to brownie recipe, thank you!

    • Jessica says:

      Hi Jo,

      Oh I’m so happy to hear that!! So glad that this was a pantry friendly brownie for sure, and that you loved them. Thanks so much for your feedback and good luck with your move!!

  112. Sarika says:

    This is my “go to” recipe now…so simple and so very delish!! Comes out perfect everytime. Thanks Jessica:-)

    • Jessica says:

      Hi Sarika,

      Oh I’m so happy to hear that! Thanks so much for letting me know! 🙂 You’re so welcome!

  113. Katey says:

    Tried making these after a late night brownie craving in a house without cocoa powder. Best happy coincidence finding these brownies. They turned out incredibly; best homemade brownies I’ve ever had. Will definitely be making a batch for all of my friends!

    • Jessica says:

      Hi Katey,

      I’m so happy to hear that!! Thanks so much for your feedback! 🙂

  114. hannah says:

    HI jess,

    i am planning to use ur receipe for the brownies but i do not have dark chocolate. i have cocoa powder. how much of cocoa powder fo you suggest i use?

    • Jessica says:

      Hi Hannah,

      Oh gosh I’m not sure! It would be a bit too confusing to try and swap it for cocoa powder because it would come out pretty dry. I think using a recipe for cocoa powder would be easier. I hope that helps! 🙂

  115. M says:

    Hey. You probably should have mentioned that 325 degrees is in Fahrenheit, as a European I.. lets just say I put it on a high temperature (I did however realize it was wrong before putting it in).

    They are delicious anyhow!

    • Jessica says:

      Hey M,

      Thanks for pointing that out! I’ll add that to the instructions. I’m so happy you enjoyed them by the way!!

  116. Alyssa Barron says:

    Can you make these without the coconut oil?

    • Jessica says:

      Hey Alyssa,

      You can use any oil you have! I hope you enjoy!!

  117. Brooke R. says:

    I LOVED them! Substituted cocoa powder for the melted chocolate, and added flax seed. Totally healthy and my parents loved them! Great treat! Easy to make!

    • Jessica says:

      Hey Brooke,

      So happy to hear, yay!! So glad everyone enjoyed them thanks for your feedback!!

  118. Sarah says:

    We just made these, currently in the oven. I’m teaching my daughter how to bake and after putting them in the oven I realized we had forgotten to add the water. What is going to go wrong with the recipe by forgetting it?

    • Jessica says:

      Hi Sarah,

      I’m actually not sure what the difference would be since I’ve never left it out – it might make the batter a bit thicker. I hope it worked out!

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