Fudgy Fudge Brownies

Fudgy Fudge Brownies are how I like mine!

No cake style here for me!

These are so chewy and gooey with the addition of Fudge Icing you can’t go wrong!

Now that Jason has been trying his hand at making my recipes, I can see where (in these older videos) I may have been unclear at some points.

Check out Baking with Jason to see an updated version of how to make this recipe!

 

5 from 1 reviews
Fudgy Fudge Brownies
 
Prepare a ½ Sheet Pan (standard Cookie Sheet size) 12"X18" Greased and lined with parchment paper Preheat Oven to 350 degrees F
Yield: 18 Large Brownies
Ingredients
  • All Purpose Flour 1 cup (130g)
  • Baking Powder 1½ teaspoon (7g)
  • Salt ¾ teaspoon (5g)
  • Semi Sweet Chocolate Chopped 12oz (335g) (2 cups)
  • Butter unsalted 2 sticks (1 cup) (226g)
  • Granulated Sugar 2 cups (400g)
  • Eggs 6 Large (300g)
  • Vanilla Extract 2 Tablespoons
  • Toasted Walnuts Optional 1½ cup (262g)
Instructions
  1. Combine the sugar and the eggs and vanilla in a large bowl and whisk together vigorously to incorporate evenly.
  2. Meanwhile in a microwave safe bowl or over a double boiler (see video below), 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.
  3. Sift all the dry ingredients together, set aside.
  4. Add the melted chocolate & butter mixture to the egg/sugar mixture and whisk to incorporate
  5. Add all of the dry ingredients at once and mix just until incorporated.
  6. Add Nuts if desired, then pour entire batter in prepared pan and bake in preheated 350 Degree F oven for 20-28 minutes or until a toothpick inserted into center produces a moist crumb.
Notes
Store brownies at room temperature in an airtight container for up to a week.

 

While your brownies are baking, you can go ahead and make the  Fudge Icing to get an award winning finish, and then proceed to ice your COOLED brownies as I demonstrate in this video that follows:

 

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    yes you can leave out the baking powder and salt

  • Rong Lee

    Hey CHef, I have 3 questions that i would like to ask you, which process that we should concern if we want to create a good crush on top of the fudge brownies? 2. if I Iess the quantity of the sugar will it affect the consistency? 3. I made brownies using a dark chocolate with the same quantity as you, I Loved it but i found out the chocolate is a little bit too thick, it’s good but it prevent me to eat a lot, so i wonder if i can less the quantity of chocolate but I am afraid that it will also affect the consitency, do you have any suggestion for this case?

    Thank you Chef Gretchen
    your reply will means a lot for me :)
    cheers.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      HI There! and you’re welcome in advance
      #1 I dont know what a crush means
      #2 yes recipes are created with specific ratios, if you change the balance of those ratios then the finished product will not be as it was intended- whether that is a good or a bad thing is personal opinion
      #3 is same as #2

  • aaliyah alali

    one more thing
    will it change anything in the recipe if i use less chocolate than what is required in the ingredients cause i have only about 1 cup of chocolate but i want to make the whole recipe

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes, you cannot change the ratios of ingredients in a recipe and expect the same result

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    baking soda is about 4x stronger than powder, since these are fudgy brownies and not cake-like, you can get away with leaving it out, or add ¼ teaspoon soda

  • Masha Shuba

    can i use chocolate chips instead of chopped chocolate? thnx so much!

  • Masha Shuba

    for the semi sweet chocolate chopped 12oz can i use semi sweet chocolate chips instead?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

      • Masha Shuba

        Thanks so much!

  • http://www.paperandbirch.com/ Natalie @ Paper & Birch

    Hi Gretchen, I don’t have a 12×18 pan, do you think I could half this recipe and use a 8×8″ pan?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

  • Chino

    I just made these, and they are absolutely perfect! Because I love dark chocolate, I used 8 oz. of unsweetened chocolate + 4 oz. of semi-sweet chocolate. I also used 3 tbsp. of brandy instead of vanilla extract to add a bit of a special twist! ;-)

    Thank you for sharing all these great recipes. The work that you and Jason do makes the internet a more lovely place.

  • Betsy Hackbarth

    I made these and as always they didn’t disappoint! Amazing

  • Rina Saguin

    I tried this recipe for the first time so I kept in simple for now. I baked it at 340F (as per the video) for 15 min on a half sheet. It came out moist & gooey. A hit with my kids!

  • Pingback: Gluten Free Brownies | Gluten free and contented()

  • Rahila

    Hey Gretchen, just wanted to know if I can use the above recipe to make such a desert, photo attached…

  • Shabby Chic

    HI Gretchen… can i just use dark sweet chocolate since that is the only chocolate available here in my area? thank you so much

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

  • Coryp

    What if I want to save them for later (a week maybe)? how can i keep them fresh?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      freeze

  • Olga O

    OMG!!! These are fantastic Gretchen. Thank you again for helping me make my baking satisfying to my family

  • impeccablemua

    What if id like to use cocoa powder instead of melted chocolate cuz i dunt have cooking chocolate now sigh..

  • Mommack

    on Jason’s video he used only 1 Tbs of vanilla and the recipe calls for 2 Tbs – does it make a difference?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      it does not

  • Sweet Angel

    Dear Gretchen,
    As you know we have chewy and caky brownies as well. Would you please advise on these too.

  • Steffie Green

    Hey gretchen i did them but it still came out very cake like i didn’t beat it to long…..do i need to take it out just be4 the inside is clean when i use a sewer? Plz help. Want them to look like yours

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      a moist crumb on the toothpick is what we are going for, not dry crumbs or raw crumbs, but fudgy moist crumbs

      • Steffie Green

        Ooh ok i think thats it lol..Thankyou so much love your recipes helps me so much :-)

  • Paul Rabulan

    hey gretchen, i’ve been doing your previous recipe with unsweetened chocolates. just want to know if the taste is the same with just semi-sweet chocolate or there is difference? i like the one with unsweetened since it is not too sweet.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      fine to use the bitter, if you use semi it will be sweeter of course, so if you like it the way you make it, keep going!

  • rowena

    Hi Gretchen
    It’s okay if I used original butter instead unsalted butter? It’s okay to used original butter. How many salt I use to this recipe? Or I don’t have to used salt? Thank you

    • Gretchen Price

      yes you can use salted butter- leave out the salt in the recipe then

      • rowena

        Thank you so much

  • renee

    instead of stand mixer, can i used a hand mixer? thanks

    • Gretchen Price

      yes – but here you dont need a mixer at all you can do it by hand

  • Di

    Hi I got a great pic of the bucket during the whole video.

    • Gretchen Price

      I dont know what that means

  • Kaitlyn

    Hi Gretchen! I tried you reicpe and it tastes great! But I found that the brownies came out of the oven more like a cake consistency? Is this normal?

    • Gretchen Price

      Not normal for this particular recipe, these should be very fudgy, perhaps you had too much flour, or it got a bit overmixed and overbaked? Just guessing since I cannot be 100% sure what you did different

      • Kaitlyn

        Hi Gretchen! As I started eating more brownies (because they’re so amazing!) I found the my brownies in the middle of the pan are very fudgy, just like yours. But the slices around the perimeter of the pan are more cake like. I must have just left it in for too long lol. Thanks for your help! :)

        • Gretchen Price

          ah ha! Good thing you got to the “middle of it” ha

  • Mitch.

    hi ms Gretchen. What is the measurement oF the unsweetened chocolate? Thanks

    • Gretchen Price

      I have actually revised this recipe to use all semi sweet chocolate since so many people could not get bitter chocolate.
      But if you like to use a mix of bitter and semi, just do half and half (6oz each)

      • Mitch.

        wow thank you very much. :)

  • Sherie

    Hi Gretchen, thank you for sharing the great recipe!
    May I know if I can change the baking powder to baking soda, and make this recipe into cupcakes? Will the cupcakes be moist and fluffy?

  • rhea

    Hi, can i use microwave oven for baking the brownies?? What will be the timing for microwave?

    • Gretchen Price

      I do not use microwave for baking

  • luna

    hi gretchen
    can i know what type of chocolate for this receipe?

  • Rose

    Hi ,
    Can we use the Round pan to bake the brownies instead of using the flat pan ?

    • Gretchen Price

      sure you can use whatever pan you prefer

  • Laura

    Instead of the melted chocolate, can we use cocoa? Thanks

    • Gretchen Price

      yes you can

  • Sarah

    Dear Gretchen,
    I mentioned a couple of weeks ago that our brownies batter has a burnt surface and unbaked batter in the middle. Now we have found the reason: our chocolate. Our chocolate was not a baking one, it was rather for coating. I called the supplier and she said that our products are not resistance to heat and that we have to acquire a product which can be baked. Do you think Chocolate Chips will work for us in this case? Or, Can you please provide me with the characteristics of a baking chocolate which can be used for baking?
    Thanks a million

  • Sherwin

    Forgot to mention its not fudgey it came out really like a cake

  • Sherwin

    I made this recipe i used small round cake pan and it raise up too much it camue out like a cake any advice or suggestion?

    • Gretchen Price

      yes you can use the correct sized pan next time, when you put all the batter in a small pan you have a thicker, denser cakier brownie

  • midori jae

    Hi chef Gretchen,

    i tried to bake half of the fudge brownies recipe but it turned out cakey not fudgy n chewy…..i wonder what went wrong

    thanks chef

    • Gretchen Price

      often times when we HALF recipes the mathematics are incorrect and there is a lot of room for error, perhaps you measured wrong?

  • Sarah

    Hi Grechen,

    We tried to bake your recipe twice but we failed. first time, it poured out of the pan which we think it is because the pan was too small but the second time, with a bigger pan, the surface was burned and the batter was not baked and it was also very thin. Where did WE go Wrong????

    • Gretchen Price

      well sounds like a measuring error if the batter was too thin, but also your oven sounds the culprit if you are having burned surface and raw middle

  • Peyton

    I made your brownies and icing for a family reception.
    They were a hit and have become the
    Favorite go to brownie dessert!
    Thanks Gretchen

  • Alex

    Hi,
    if I half this recipe can i make it in a 13×9 pan?

    • Gretchen Price

      yes

  • kyle

    Hey melting chocolate and butter in microwave caused it to curdle i had lumpy cement like chocolate any ideas why
    Thanks

    • Gretchen Price

      yes too hot.
      Chocolate must be melted very slowly and stir more than you heat
      It should never get above 100 degreesF
      What happened to you is called SEIZING in other words: Death to Chocolate :(

  • Ronasha

    Hi….I would like to know if it’s fine to use baking milk chocolate will it come like a fudge brownie ? N I like to use it as a desert with no icing but with only vanilla ice cream and chocolate syrup .. Thank u :)

    • Gretchen Price

      yes although milk chocolate is much sweeter so cut the sugar by 1 cup
      sounds great as a dessert with ice cream!

  • Remy Rose Desiderio

    Hi, Gretchen.

    Can I make the fudge brownie without the fudge icing, will it still be that good? Do I need to chop the chocolate into pieces before adding it to the butter into the microwave? Thanks in advance. I love everything about woodland baking. Your fan from the Philippines!!!

    Remy

    • Gretchen Price

      of course! Yumm!
      yes to chop uniform pieces so they melt evenly

  • Den

    Hi gretchen can i use one kind of chocolate bar instead of semi and unsweetened i only have 500grams of premium chocolate bar thanks

    • Gretchen Price

      yes

  • farah

    Hello!!
    I wanna use oil instead of butter, how much should I use? 1 cup?
    Thanks in advance
    Farah, Lebanon

    • Gretchen Price

      same quantity

  • jennifer kelly

    Hi gretchen, I dont know if this has been asked but would you recommend using your brownie recipe to make cupcakes & top with your fudge icing or even your peanut butter buttercream??☺many tnx & sincerely, jen kelly

    • Gretchen Price

      se this recipe instead:
      same mix method though:
      AP Flour 1/2 c
      Cocoa Powder 1 1/2T
      salt 1/4t

      Butter 4oz
      Semi Sweet BAKING chocolate 2oz

      Sugar 3/4c
      Eggs 2
      Vanilla X 1/2t

      • jennifer kelly

        Thats brill gretchen & you are always so quick to reply 2! Will this recipe make 15 cupcakes roughly?

        • Gretchen Price

          oh sorry it makes 8 only so double it

          • jennifer kelly

            No sorry nec!! It was a silly question! Thanks gretchen☺

  • kupkake43

    Hi gretchen can u please help all i have right now is bakers german sweet chocolate. Can i use it ? Or do u think it will come out bad?

    • Gretchen Price

      it will be great

  • Carol

    Hi Gretchen question…. I always have large recipes. What size pan would be the best for these – 8 or 9 inch square or a 12 or 13 x 9 sheet pan. Thanks.

    • Gretchen Price

      this recipe calls for a 12X 8 pan

      • Carol

        Hi Gretchen, I’m a bit confused, did you mean the recipe itself calls for an 12 x 18 sheet, because that what the instructions above say. I’m looking for a pan size to 1/2 the recipe. Thanks.

        • Gretchen Price

          yes this recipe is made in a 12X 18 pan, so if you want to half it you can use an 8″ as I think you mentioned sure. Or if you have a 1/4 sheet pan that would be great too

  • http://reetzpetites.com Rita M Smith

    Hi Gretchen,

    I’m quadrupling this recipe and I’ve been reading a lot about Baker’s Percentages, is this method necessary for this recipe or do I simply quadruple all of the ingredients? The examples cited in the articles I’ve read are of bread recipes. Since flour is not the largest ingredient in this recipe I’m getting a bit confused.

    Thanks,

    Rita

    • Gretchen Price

      you can 4X no problem

  • Chloe

    Hi Gretchen,
    What can I do to use this recipe for 10″ 8″ & 6″ round cakes.
    I would really like to use these brownies for a cake i am making.

    Thanks,
    Chloe x

  • Lisa Tin

    Hey Gretchen! So if i were to do these in an 9×13 pan, would i have to bake it for about 40-45 mins? I can never tell when brownies are done.

    • Gretchen Price

      Best way to tell with brownies is the good ol’ toothpick test.
      It should have MOIST crumbs on the pick not raw or dry.

  • Sana

    Hi Gretchen
    I have just seen your video on youtube and i reallly like to try your chocolate fudge recipe. I have a baking tray tha`s 23cm x 33cm, and i would like to ask if i should make it in two of these baking tray or should i do it in one? Also i live in Denmark and i don`t think we have Semi Sweet Chocolate or Unsweetened Chocolate in stores but i have seen chocolate that has 70% of cocoa, would i be able to use that in this recipe?

    • Gretchen Price

      NO 1 pan will be fine, but it is smaller than the one I use, so your brownies will be thicker hence they will take more time in the oven

      70% is great

  • Mustafa

    Do u have cross country delivery

    • Gretchen Price

      Im sorry I do not ship food, just the cake kits…in the Woodie Store

  • Chloe

    Hi Gretchen,
    What can I do to use this recipe for 10″ 8″ & 5″ round cakes.
    I would really like to use these brownies for a cake i am making.

    Thanks,
    Chloe x

  • Carolyn

    If I use a 8×8 pan, 1 inch thick do I decrease baking time by half?

    • Gretchen Price

      if you put it in an 8X8 your brownie will be VERY THICK so you will have to INCREASE the time due to this thickness

  • lavi

    Hey Gretchen i really loved this recipe it looks delicious,i want to try it out asap but my problem is i am a vegeterian,what ingredient can i use instead of eggs ? Could u guide me with this… please

    • Gretchen Price

      1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
      ◾ 1 egg = 1/4 cup pureed tofu + 1 Tbsp. Flour for binding (leave out the flour for custards)
      ◾ 1 egg = 3 Tbsp Arrowroot or Potato Starch

  • Justin Ritz

    Hi gretchen I made this twice but the brownie batter comes out runny unlike yours and the brownie is not fudgy it chewy brownie but still delicious not too sweet. Any advice? Or Should I omit the 1/2 teaspoon of baking powder? Thanks love your blog and all of your recipe.

    • http://www.facebook.com/cramervskitchen Cramer vs Kitchen (Melanie Cramer)

      On the Fudge Brownie video at 6:29, check out the consistency of Gretchen’s batter. That is actually a thick batter, not runny at all.

      This video was to demonstrate the fugdy brownie version, based on the recipe that is posted on this page.

      If your batter is coming out runny, that will be due to your not measuring everything correctly.

      Only use a liquid-measuring cup for your liquids. The standard cups you find in stores are not designed for liquids. The one-cup measurement in that set, will actually have approximately 9.2oz of milk in that one cup….

      Using the correct tools will yield the correct measurements….

      Do **not** omit the baking powder. Ingredients like baking powder and baking soda are crucial elements in the Science that goes into baking…

      Good luck!

  • Miranda

    I am allergic to eggs. I have been searching everywhere for a good fudgy brownie recipie that I can substitue something for the eggs? Any ideas what I could use, or if I can with this recipie?

    Thanks!!

    • justin ritz

      i think you can use tofu. just puree the tofu before using.

  • http://www.cakemebytrecie.com Trecie

    GRETCHEN!!!!!!!!! Fabulous recipe,I change two ingredients to make it my own but boy oh boy these things are sooo good. My family and friends love em and I have orders out the woohaa, thank you so much and btw I watch your channel and say to my boys “hey mom has to go to class, ten minutes tops and I will be right back.” Everything I need to know I watch in ten minutes or less thanks so much!

  • Camille

    I only have semi sweet chocolate so would I omit the sugar?

    • Gretchen Price

      No, not omit, but you can reduce by about 1/2 cup

  • Summer

    Hi Gretchen,

    Can you make the pretty professional frosting Brownie design with frosting recipe that you give? Will it work? Have you tried to do it yourself with this frosting recipe? Or do you recommend a different recipe on your site for doing the pretty bakery design?
    As I know that you use a different frosting recipe for the brownies that you sell.

    Thank you so much.

  • ma

    for your fudge brownies, would I cut all the ingredients in half for a 9×13?

    • Gretchen Price

      No I would leave it the same, but you will have a much thicker brownie than what I get, so you will bake it longer

  • http://www.balilush.com Camron Henry

    Hi Gretchen,
    I have a cafe that is attached to a yoga studio that wants gluten free, sugar free (fun free) cakes. So after trying to come up with something I think I have something reasonable nice. I used your fudge brownie recipe, replaced the white sugar with palm sugar and cut the amount in half. I then added 2 heaped tbs of a product I get here in Bali, raw cacao and vanilla bean honey. Then grated 2 medium beetroots and added that. Switched the all purpose flour for gluten free cassava flour and added an extra 1/2 cup as I think the beetroot made the mixture quite runny. As a first attempt it had a lovely cake like texture and the flavour was rich and chocolatey. Not as fudge like as your original recipe. But with some tweaking of ingredient amounts I think I can get there. Also considering adding chopped dates and taking out the palm sugar entirely. Anything to get a regular wholesale customer right?
    All the best
    Camron

  • vina

    Why did my chocolate and butter turn out watery?

    • Gretchen Price

      I don’t know. Did you do everything as I showed you in the video and also measure everything correctly before starting?

  • jamie

    wow really good thanks alot

  • Lina

    My mixture wasn’t as thick as your mixture when I poured it into the tray, what have I done wrong?

    • Gretchen Price

      How did they turn out?

  • jeshera

    Wow that was super fast! Thanks a bunch!

  • jeshera

    I only have 4 ounces of unsweetened choc. And 8 ounces of semi-sweet choc. What do I do?! I have to make this by 2pm TODAY! lol please help!! (But I have everything eles for this recipe.).

    • Gretchen Price

      Use it, it will be fine, make no changes

  • Summer

    Hi Gretchen,

    Is the Brownie part of the recipe actually the same as the one you make in your Bakery? Just not the same Frosting recipe that you use?

    Thanks,
    Summer.

    • Gretchen Price

      correct

  • neliza

    Is it ok to use 2 9×13 pan? So that i dont have to cut the
    Recipe into half…

    • Gretchen Price

      Yes of course

  • Cherry Mae

    Hi! Gretchen I want to try this recipe, but the size of my pan that only fits in my oven is 12×16 what tempreture and how many minutes to bake to achieve delicious brownies?

    • Gretchen Price

      my pan is 12X 18 so make NO Adjustments

  • neng

    How to make a perfect chewy Brownies without shrinking..thanks

    • Gretchen Price

      Try this recipe!

  • Mouse

    is it okay for me to use 5 eggs instead of 6? i know it’s not big of a difference but i was just wondering

    • Gretchen Price

      if you must

  • Taylor

    Hello! I was wondering if it mattered what type of chocolate to use for this type if recipe? Thank you :)

  • Marsha

    Hi,
    How many does this recipe serve?

    • Gretchen Price

      depends how big you cut them, but I get 15-18

  • vonetta washington

    Can I use a brownie pan that is already cut for u or do I have to use a shh

    Sheet pan

    • Gretchen Price

      You can use any pan you like

  • Yat ali

    Hi Gretchen! Help!! Why are my brownies always stuck to the grease proof paper? Or i don’t need to use them and just grease the pan? Thanks!

    • Gretchen Price

      Definitely use the parchment paper, but why they are sticking is new to me! Are you sure it is actually baking paper??

      • Yat ali

        They should be real baking paper because I bought them in the baking section and it is written as parchment paper. Any particular brand of parchment paper that you suggest?

        • Gretchen Price

          No, any brand should work! Im sorry this happened to you!

    • miki

      I know this is late responding but I thought I would chime in – if true parchment paper one of two things you are doing or you can try – either be sure to spray the parchment after you grease the pan and lay it in spray on top of the parchment this will help with release – the reason it could be happening is you are under done or you may be removing them from the parchment to soon not all the way cool so hope this helps :)

      • Yat Ali

        Yupp sometimes i remove it too soon. Hehehe. But.. Now I know that i really need to grease the paper again for clean release. Thankksss . my brownies are well behaved now :-) they stick only to my stomach heheh.

  • ttbtb64

    I am a Big fan , i did this recipe first i really thought it was a mess and fail but it actually worked and people said it was the best brownie they have ever tasted , however it was too sweet so next time i will cut the sugar a little bit , also people preferred it to be a little bit harder to bit because it was too soft from the insider so i guess i should add some flour ?

    Other Than that it was GREAT !

    • Gretchen Price

      Im thinking you may have measured wrong or mixed wrong, so rather than change the recipe, maybe you can try it over again.
      Use unsweetened chocolate if you want to lessen the sweetness

    • Cramer vs Kitchen

      This might be a case of your own personal preferences with regard to the sweet, and your friends there with their personal regard to texture/density.

      The trouble with adding a little this, and leaving a little out of that, means you will throw the balance off when it comes to wet vs dry.

      This recipe is specifically designed to be a melted-chocolate application, and not the typical cocoa-powder application.

      I would suggest that you not adjust the recipe for the brownie itself unless you have the proper knowledge base on adjusting recipes. That information is available online.

      Consider coming up with a slightly savory element for the frosting to balance out the sweet of the brownie?

      A beautiful hazelnut-buttercream might be the trick that solves this balancing act for you. Or, an almond-buttercream – this balances lovely with chocolate, and you could garnish the top with slivered almonds for a nice crunchy texture.

      Or be BOLD, do a Maple buttercream and freshly-cooked/crumbled BACON on top. This is an extremely POPULAR combination for us in the Northeast and New England region. This combination would provide sweet, salt, savory so very nicely!

      • Cramer vs Kitchen

        Always make sure – like Gretchen suggested, that you are paying careful and close attention to this recipe. You may in fact, might not have done well with your creaming application…

        good luck!

  • Susan

    Ok I’m a brownie SNOB….. I had to make these last night…they are the best… I couldn’t sleep last night, thinking about having another one with my coffee in the morning…I didn’t stop at one… sooo… I put them in the freezer so I wouldn’t be tempted… Well they taste good frozen tooo!… I had to hide the half sheet pan I bought yesterday so my husband doesn’t do the math!!!!!Forgive me father for I have sinned….but was worth all the calories! Thank you for the recipe!

    • Cramer vs Kitchen

      LOL Closet brownie eater…..

  • Monica

    Hi Gretchen, I have a question. Did you use cocoa powder in this recipe or it was the bar that you have to melt? Can I use unsweetend cocoa powder instead? 2 cups or how much?

    Thank you very much, I looooove baking!

    • Gretchen Price

      Melted Bar
      No, you cannot just change the recipe, you will have to find a brownies recipe that used cocoa powder instead

      • anthony

        if you use 1 1/2 cup cocoa and 6 tbsp of shortening is 6oz unsweetend chocolate
        if you usr 6 tbsp of cocoa and 12 tbsp shortening and 7 tbsp of sugar makes 6oz simi-sweet chocolate you call yourself a baker i made them this way turned out the same as using the chocolate you really need to study more on what you can subsitute for what in case you dont have what it calls for its called improviseing a must in every kitchen thanks from a real baker/chef

        • Gretchen Price

          Wow, I could have deleted this rude and nasty comment, but I’ll leave it here for everyone else to see how nasty you are.

        • Cramer vs Kitchen

          First things first:
          Anthony this goes to you directly:
          There are a number of professional chefs (including me) as well as seasoned home-bakers who DO NOT DISRESPECT Gretchen. Your behavior here will NOT be tolerated. Your continuance to act in a belligerent manner is going to get you banned via IP so I suggest you back up, regroup and act accordingly. There is absolutely NO reason for you to be coming on to Gretchen’s website and starting a battle. This professional chef deserves more respect than any other chef I have ever worked alongside with, and Im not about to tolerate your attitude here.
          If you WERE a true chef, then you would have the same level of professionalism as Gretchen does and know that ***not everything is explained***, and is emphasized that people who follow her need to truly know what it means to follow a recipe as instructed if they ever truly want to learn and/or be better at this craft. It is also ENCOURAGED that people do the research as well, to learn of the basics involved – that is self-empowerment through self-education. Google is an amazing tool that is free for everyone to use. They can easily get conversions, measurements, and common substitutions on their own. Even countries with different products can find their own individual information as well with regard to baking either on her blog or using Google on their own.
          Speaking as a Chef myself for the past 14 years which also includes a background in healthcare, I can confirm with confidence that I would be responding the same to someone as Gretchen has because her Fudge Brownie recipe is not a cocoa-powder based recipe, but a REAL chocolate brownie recipe. And, I definitely DISAGREE about your statement that your alleged suggestion gives the same result. I have worked with both applications, and the quality is NOT the same, the ratio is off and therefore moisture levels are changed.

          It IS a productive answer to instruct someone or advise someone to follow through with the recipe as-is in this circumstance. Gretchen can ONLY vouch for HER composed recipes. I am backing her up because her applications are truly ***flawless*** when you follow the steps to make it. To emphasize the original recipe as Gretchen has done, is EXACTLY what real chefs do. Gretchen has MORE than provided the information here, if not… TRIPLICATED it. There is only so much troubleshooting she can suggest – the rest is up to the person who is following.
          Ultimately – the onus is on the person who needs more information above what was already provided. It is also up to the person who didnt succeed in making any said-recipe, to back-track and retrace their own steps, go to the blog and re-read the information, find the recipe there, watch the video attached, and then perhaps even take notes so they can get a better understanding of what is going on. – Gretchen never had to be so outright sharing to begin with. In fact, she could have easily stooped to the money-hungry level of some chefs out there, which I have personally worked alongside who were outright snakes of the industry and charged BOATLOADS. If you ask me, her information is a steal.
          ***EVERYTHING*** is on the blog. It is VERY EASY to find using the search field at the top of the main page. Substitution list was provided, country-related ingredients and their close matches, are provided. We live in a world where it is more important for people to be self-sufficient, self-empowered and self-educated. You gain more from that than having someone to do all the work for them. They only learn that they cant do things on their own.

          Again – you are being closely watched and I suggest you conduct yourself better here.

          If I am notified that our members of Woodland Bakery receive any such spam and/or harassment from you, the administrators will be notified.

        • Micheline

          wow Anthony this is very rude…. you should appreciate Gretchen better than that because she is the best ever!!!!!!!!!!! just like my mother always said if you don’t have nothing nice to say it don’t say anything

          • http://www.cakemebytrecie.com Trecie

            Anthony who???? blah blah blah! Kick butt recipe Gretchen!!!!

        • Fée

          Hey, guy. Guess what??
          1.-She´s a great chef. She´s so kind!! cuz she´s showing us or sharing her recipes by internet, she is not a selfish like others chefs.
          2.- Do you know how to read?? Let me show you, she said:

          “Melted Bar
          No, you cannot just change the recipe, you will have to find a brownies recipe that used cocoa powder instead”

          She just said: NOT IN MY RECIPE!! Find a recipe with cocoa powder!!
          DO you understand????

          She never said “That is imposssssibleeee!!!”

          To use cocoa powder, she needs to change all the recipe.

          She give you THAT recipe, if anyboby can take it, FINE, if not… “there are a loooooooooooooooooooottttt of recipes in anywhere.

          Ciao.

      • Kimberly J Nolan

        Hi Gretchen:
        I’m a little confused. In your CHOCOLATE substitution chart you have a substitution for unsweetened chocolate. It says;

        Chocolate, Unsweetened:

        3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.

        I just started reading your blog and I love it. Excited about using some of your recipes for my daughter’s engagement party. My goodness I’ve already spent way over my budget so I had the same question as Monica. I’ve bought so much chocolate(and that’s just a fraction of the $) but of course not that one(slaps hand on forehead) lol so I went looking for your chocolate sub chart and found what I Copied and pasted above. So now I don’t know which one is right and I don’t want to get it wrong. Ugghh …just got the willies thinking about it!

        If you have a chance maybe you could let me know which one is right and if it can’t be substituted maybe you can delete that part on your sub chart so no one else will make that mistake.

        Thanks so much for all your wonderful recipes. I don’t know how you can work a full day THEN do this. You must have a little Wonder Woman in you. Can your rolling pin deflect speeding bullets lol. Have a great night.
        An appreciative fan, Kimberly

        • Gretchen Price

          Hi There I am not sure what you are talking about, where did you see another substitution chart that is different from what you pasted from the Chocolate Chart?
          (Just tell me the 2 blog pages so I can compare them) THANKS!

  • Roma buan

    Hi can I use Hershey’s chocolate for the fudge icing?

    • Gretchen Price

      You can use any brand you like as long as it is the right chocolate for the recipe, meaning—> CLICK HERE

  • Josephine Bitoon

    I have here plain chocolate, hershey’s natural unsweetened and dark chocolate button. Which one can I use? Can i substitute them for the unsweetened and semi chocolate chips.

  • Josephine Bitoon

    Is it okay if I do it the steam way in the oven.

    • Gretchen Price

      I do not know what you are asking

    • Cramer vs Kitchen

      I believe you are asking if you can put a pan of water in the oven?

      That actually wont do any good with this brownie recipe.

      Steaming method applies to things like making cheesecake. That moisture helps to avoid the cheesecake portion from cracking as it bakes and expands.

      Brownies of any variety rely on dry heat applications. Baking anything requires a proper balance between the wet ingredients and dry ingredients. To add more moisture in the air will have a negative result in your finished product.

  • steffie

    can this recipe be halfed or cut down so i dont have to use so many egg??

    • Gretchen Price

      you can cut the amounts in half, but then you will only have half a brownie

  • Joe

    Hi Gretchen,

    I have an 8″X8″ square pan so I divided the recipe by half, somehow my batter was kinda runny when I pour it into the pan, and the brownies rose a lot (and they felt like chocolate cake). Did I put too little all purpose flour or too much baking powder?

    • Gretchen Price

      I am not sure, do you remember putting in too little or too much of those ingredients?

      • Joe

        I did put less sugar because my family prefer desserts to be less sweet, is that why there’s a problem?

        • Gretchen Price

          Of Course, If you make up your own recipes, then you will have a different result

          • Joe

            Then is there a way I could adjust the sugar without affecting the texture much? for example, is there anything i could substitute the amount of sugar less used?

          • Gretchen Price

            use all BITTER chocolate

    • Cramer vs Kitchen

      http://www.sugar.org/images/docs/sugar-functional-roles.pdf

      Page six…..

      You cant put more of this and less of this into a halved recipe unfortunately.

      Sugar has many roles in the baking process.

  • kathy

    Gretchen, I have made the brownies 2 time already and they taste great and rise pretty
    good, but mine is a little runny when I put them in the pan and yours looks thicker
    is that normal?

    • Gretchen Price

      Well, I suppose it is not “normal” but if they are coming out great, then I wouldn’t be too concerned!
      It is possible you are using slightly different ingredients than me, or you are using volume measure vs a scale (which will give you the best results every time)

  • Kelli

    Hi Gretchen,

    You are so generous to share your tips and trade secrets! Everything you make looks scrumptious!

    Can I substitute 60% cacao chips for the unsweetened chocolate and use 1/2 cup less sugar?

    Thank you!

    Kelli

    • Gretchen Price

      Sure go for it, I change things up all the time if I don’t have a certain amount of something

      • Kelli

        Thank you! :)

  • kathy

    HI Gretchen,
    Could you please tell me is it 6 0z of chocolate or 1cup? your recipe says both for the brownies.
    thank you, Kathy

    • Gretchen Price

      the recipe is written in both weights and volume measures for people who do not have a scale

  • Caroline

    Hi Gretchen!
    I made these brownies about a month ago, and today my mom didn’t want to buy all of the chocolate for both your fudge icing recipe and the brownie recipe, so she only let me make your fudge icing recipe. I had to use a boxed brownie mix, and i have to say that your brownie recipe makes betty crocker brownies taste like absolute garbage! I can’t even eat them, and would refuse to if i wasn’t going to top them with your amazing woodland bakery fudge icing recipe!! I hope my mom learned her mistake from this… :)

    • Gretchen Price

      Hahahah Thanks for the comment!

  • Ann

    Can I use alittle bit of brown sugar and semisweet chocolate.

    • Gretchen Price

      sure

      • Ann

        Thank you so much Gretchen! I’m running out of sugar so I decided to halve the recipe.

      • Ann

        Thank you Gretchen!

      • Ann

        I forgot to ask, if I halve the recipe what baking pan do I use?

        • admin

          Use 8″ x 8″

  • Najia

    Is that an 8qt bowl that you used in his video?

    • Gretchen Price

      5qt

  • Jonathan

    Can we use chocolate chips and if so what brands work best?

    • Gretchen Price

      Yes you can, and your choice of chip brand is fine, all work fine

  • Alizeh

    I am the girl who visited u and got the blue velvet cupcake

  • Alizeh

    Thank you

  • Alizeh

    I’m baking these right now and there is a flaky film on the top is that okay

  • Alizeh

    Hi

  • Alizeh

    Wow u answered fast

  • Alizeh

    My friends and I r doing this valentine thing soo I decided to make heart shaped brownies covered in chocolate the storm got in the way and closed school today I’m not sure if there will be school tommorow and we were giving our gifts on Friday and I was planning to make em today so they would be fresh but if I make em today and theirs no school tommorow they won’t be fresh by Monday where we give them to each other during a party if their is a way to keep them fresh by Monday please tell me thank u

  • Consuelo

    Hi! i need help about bake that brownies in 9×12 inch tin, it will be more thick that yours but at home i have just that one, how many time i need to cook? sorry for my english lol but im italian and i luv ur channel!!

    • Gretchen Price

      it is fine to use that pan, and yes they will bake longer, you have to do the toothpick test to be sure they are done

  • Lizzey

    Hi Gretchen I look forward to trying your brownies tomorrow! Just wanna know, since i’m gonna bake these in muffin tin pans (standard and mini) how long do I bake them? I have only a convection toaster oven at home since I just moved in. Can i not use paper liners or are the liners mandatory? Can i just spray/grease the pans? Thanks!

    • Gretchen Price

      same rules apply for brownies, the toothpick test is best

      • Lizzey

        So goooooood! Thank you for the recipe! I baked my brownie cupcakes on 325’F for 12mins (temperature adjustment for convection toaster oven) and the minis for 9mins, all with greaseproof paper liners. Gosh!! Can’t wait to frost them with melted chocolate, and I’m gonna be in chocolate heaven! Mwah!

  • Gayle

    Hi Gretchen. I’ve never had brownies from scratch before and these were GREAT! I used unsweetened cocoa powder with some butter and sweetened cocoa powder with some butter to make the chocolates. I made half the recipe in a 9×13 pan to experiment and they came out about 1/2 inch thick but we’re really good! I’ll try again next time but in a 8×8 pan.

  • Linda

    Can you freeze these brownies frosted? The recipe makes too many. They are delicious.

    • Gretchen Price

      yes

  • Moe

    I know that am sharing it but i learned that from you!how you like to share your recipes and i want it to contribute in a way. Any way, am far from being a proffessional pastry Chef though i wish i could at some point in my life which is very far from where i am right now as a Banker. Plus am thousands of miles away, I live in Beirut-Lebanon (a tiny country in the Middle East). Anyhow, I shall keep on following your recipies hoping to see you in person in 2015 :)
    Did you like the idea of adding the lemon zest or you think its somehow odd for a brownies recipe??

  • Moe

    Hello Gretchen. At start I would love to tell you that I consider you MY JULIA CHILD!!!! u r simply amazing and I was magnetized by your recipes and presentation and enthusiastic soul at the instant I saw ur remarkable videos. I have been following you for months now and tried a lot of ur recipes and had them tasted by family, friends, and colleagues and each time I get the LOOK every cook craves to see!!! I can’t thank u enough for that truly.
    Regarding your AMAZING Fudgy Brownies, I have a similar recipe to your but I simply don’t use chocolate at all!!!Instead, I use sifted cacao powder only, here it is:
    200 gr. Of softened butter
    6 eggs
    400 gr. of white sugar
    200 gr. of flour
    12 table spoon cacao (sifted)
    1 table spoon Vanilla
    And optional (though it might sound not relevant or weird), one Lemon Zest (it makes it sharp in taste, and to me, heavenly!)
    Bake using preheated oven at 350 F for 20-22 min with 8*12 pan lined with parchment paper
    This recipe is simply delicious and fudgy and very easy to try.
    PS: I am visiting USA this coming Easter but unfortunately I am going to San Francisco and Atlanta. However, in 2015 I shall visit again and for sure I shall pass by New Jersey and visit you in your shop to thank you for ALL THE GOODIES in person, and of course, try some of the goods at your shop

    • Gretchen Price

      Thank you for this enthusiastic message! I am happy to know I have impacted you in some way! Thank you for the recipe too! (I hope you know you are sharing it with the world by posting it here!??)

  • Allyson

    If you didn’t have melted chocolate chips would you use chocolate syrup? If yes how many cups?

    Please respond and I <3 your cooking

    • Gretchen Price

      No never use chocolate syrup in replacement of chocolate

  • Dead Star

    Hi Gretchen!

    I don’t have semi sweet chocolate. Can I use all unsweetened chocolate? How much sugar should I add?

  • Harleen

    Dear Gretch, the brownies came out awesome! Thanks for all your efforts you put into these videos and the website.
    Lots of love. :)

  • Mita

    Hi Gretchen
    Is there any substitute for eggs in making these brownies.

  • Delilah

    Hello Gretchen love love love that you share these awesome recipes but I had a question on these brownies every time I bake them they get like a flaky topping and when I go to cut them they don’t come out so clean or put together like your how could I fix that do you freeze or refrigerate your brownies before oh cut them please help

    • Gretchen Price

      Brownies are supposed to have that flaky top, it is characteristic of a proper brownie, so you are doing it RIGHT.
      As for a clean cut- watch THIS VIDEO

  • Gauree

    Hi I made this and they were soooo good everybody loved it Thanks so much for wonderful recipe

  • Gauree

    Hello,
    We do not get Unsweetened Chocolate easily here in India . If I use all semi Sweet chocolate. Do I need to cut down on sugar? if yes how much?

    Thanks in advance

    • Gretchen Price

      Take out 1 cup

  • Daniel

    Made 1/4 recipe in a loaf tin and accidentally put 156g butter instead of 56g!!
    AHH!
    Good recipe.
    I will make sure to use less sugar next time though.

  • Raiaana

    I love your deserts and this is one of the best deserts you made so, I wanted to ask that, how do you bake it in the baking oven or in the normal oven?!!

    • Gretchen Price

      I have a convection oven at the bakery- but at home I have a regular oven, and I have made this recipe in both with no differences

  • Paul

    Hi, Gretchen.

    i’m new to baking so my question is kinda silly. I followed your steps and ingridients but got lost with the melted chocolate part. I tried to do the melted chocolates and butter together. However, it end up like a soup.. haha unlike what you shown on the video. It’s not even close. What did I do wrong?

    I combined Unsweetened Chocolate and the Semi Sweet Chocolate with 2 sticks of unsalted Butter but as mentioned, it ended like a soup.

    Hope you can help me out…

    • Gretchen Price

      Well, Im not sure what you mean by “soup” but well…melted chocolate and butter sort of IS like soup, I mean its basically just melted chocolate and butter together. So I am not really sure why you think it is wrong

      • Paul

        thanks for your reply and I apologize for the confusion. probably poor choice of word (soup). what happened is that when I combine the melted chocolates and the butter,best way to descibe it after heating them in the microwave oven, is watery or soft unlike on your video, its a bit muddy or thick. I hope I’m making sense :)

        I appreciate your assistance.

        • Paul

          also, when i’m baking them in the oven, the batter usually rise and takes around more than 40 minutes before they are done so definitely I’m doing something wrong. Thanks again. :)

          • Gretchen Price

            Well, Im not really sure what it is you are doing then, but I am confident that if you do EXACTLY as I do, and use EXACTLY the same ingredients as me (and WEIGH them with a SCALE) you will have success!

        • Gretchen Price

          Maybe you just had to whisk it all together better to create more of an emulsion

          • Paul

            thanks. I finally did it correctly. haha. just one more question if it’s not too much. How long long do these brownies can last from the time you baked them. thanks. appreciate everything..

          • Gretchen Price

            Store brownies at room temperature in an airtight container for up to a week.

  • Nur

    Hi Gretchen.
    I’ve tried your recipe multiple times (because its amazing!) but i find that the middle part of the brownies sink in during baking in the oven? How do i encounter that issue?

  • Alizeh

    Do u know what dessert I should make for my mom she’s coming back from Asia I want some thing light and which shows her I really care thanks

  • aumama

    Hi again can u plz make a tutoial regarding icecream cake….plz its a humble request

  • aumama

    Thankx Gretchen ,,for such a precious recipe ….its like a gem in brownie recipes ….i tried it n result a a big waooooo.!!!hats of dear….
    Can u plz give ideas if cake decorations without using ready to roll ice,fondant etc plzzz

  • Kev

    This is, what i call ultimate BROWNIE! :)

    Fantastic, thank you for that, Gretchen.

    greetings from austria ;)

  • Lily

    Dear Gretchen,

    My sister told me about your recipe. Glad she did! And we made it instantly.
    It was so easy to follow, because of your excellent explanation video’s.

    This is the best brownie recipe everrrrr! OMG! So delicious! Super kind of you to share all of your wonderfull recipes.

    Wish you the best!

    With love from Holland,

    Lily

    • Gretchen Price

      excellent thanks Lily!

      • Lily

        Your welcome Gretchen! Can’t w8 to read al your tips and tricks!
        Just subscribed!

        Have a blessed day.

  • Ayu

    Hi! I’m from Singapore. I tried this recipe yesterday. It was awesome!!! Just a question i have to ask. Do I have to grease my baking/parchment paper??

    • Gretchen Price

      Thank you and no you do not have to

  • Johanna

    Hello Gretchen,
    I am big fan of your work and even though I live in San Diego I feel like I’ve tasted your wonderful desserts which I been baking like crazy. My favorite are the fudge brownis they are awsome especially with your cheesecake recipe.
    Thank you for taking your time to share with us your knowledge and making those great videos that make me feel like I can do everything just like a pro, you are a great teacher and I hope to see a lot more.

    • Gretchen Price

      Thank you for this message! I truly appreciate the time you took to simply say THANKS! So….THANKS!

  • http://yahoo.com mhel

    hi Ms Gretc
    Thank u so much for all these video recipes..i am only new in baking and you are right, my expertise as of now are brownies, but the process i am using was a little hard and time consuming, so, now i will be using the recipes you’ve shared..one bowl with all the ingredients..amazing! I am selling brownies and banana cakes actually..
    More power to you and God Bless!
    Mel

    • Gretchen Price

      excellent news! Keep me posted when you graduate to cakes! Id love to see what you come up with !

  • Stephaney

    Hi Gretchen,

    Well, Thank you!!!
    Ohhh great to hear, can’t wait.. I’m gonna check it out soon, I love Oreos and cheesecake, so that will be no problem.
    Good luck!

    Byeeeeee!

  • Stephaney

    Hi Gretchen,

    Last week I was looking for a good brownie recipe on youtube and I clicked on your video, and it looks so easy to make by the way you explain it. So I went to your blog for the ingredients, and today I was tryin’ it out, and I must say… really really really loving it. I’m gonna stick to this recipe…. It’s the best! I love it, yummmieee!!!!!!!
    So thank you for sharing this!

    Greetings, all the way from the Netherlands.

    • Gretchen Price

      Excellent! Great that you stopped by!
      Wait until you see what Im doing with that brownie recipe this Monday! I hope you like Oreos and Cheesecake!

  • Darlene

    Thank you for posting your video and recipe. I just did a google search and found you. Now im excited about making some brownies. I need to know what is a good kind of chocolate to use. In the local grocery stores we only have the usual. But im sure you must use a better brand of chocolate or does it really matter?

    • Gretchen Price

      HI Thanks for stopping by! You will NOT be sorry to make this recipe! Great one to start with I might add!
      For brownies, honestly the Baker’s brand really does a great job, I use Callebaut at the bakery, but at home I use Bakers, and its not that much difference

  • Nitu

    Will anything happen if I didn’t add the butter with the chocolate?

    • Gretchen Price

      when did you add it?

      • Nitu

        I added it after i stirred everything but the flour. They actually turned out pretty good.

  • Diane Peker

    I love yor blog. I made the fudge brownie recipe yesterday and it’s fantastic. I should have made the frosting the day before like you said because it didn’t go on like yours. I guess I was simply in a hurry to eat one!!! Next time will be better.

  • Marilou Garcia

    Hi! I tried this today and my husband whose not a chocolate lover said the brownies are superb. Thanks for sharing the recipe!

    By the way i have left over fudgy icing, can I store them in tight container and put it on the freezer? For how long can it be kept and used?

    Hope to hear from you soon as i dont want to throw it…it will be a shame!

    • Gretchen Price

      excellent!!! Yes store the extra fudge in the freezer

  • Rukshi M

    Hi

    Instead of using semi sweet chocolate and unsweetened chocolate, can’t I use the normal sweet chocolate and may be use less sugar. If so could you kindly recon the amounts I should use.

  • Ramil

    Hi Gretchen, I’m planning to sell brownies. Preparing it maybe a day or two before selling, then freezing it until the day of selling. If I will try to keep it frozen for maybe a week or two, will it’s quality be the same or as close with the first few days it was made? Hope you can give me an advice.

    • Gretchen Price

      yes wrap well

      • Ramil

        Thank you so much Gretchen =)

  • Ashley

    Hi,
    Just wondering if your iced brownies can be frozen, and for how long? I want to make them but I don’t want to eat them all at once :). thank you!

    • Gretchen Price

      yes for up to 2 months if you wrap them well

  • val

    hi gretchen I’ve been an avid since the beginning I would like to know since I still consider myself as noob when it comes to baking, For your fudge brownies I plan to half the ingredients and use margarine instead of butter. Since I only have home size gas oven I think the half sheet pan won’t fit instead use 8×8 inch square pan or 9×9 square pan. Can you give me your insights about this?? I’m from the philippines! Love your blog and youtube channel!

    • Gretchen Price

      HI Yes you can adjust to the 8X8 pan it will be no problem especially since you will HALF the recipe. ALso yes to margarine

  • April

    hi gretchen,

    just found u on youtube recently and i really love your videos already…dying to try ur fudge brownie recipe. just have a bit of a question though..is it alright to melt the chocolate and butter mixture in a double boiler?will it not spoil the recipe at all?
    thanks a lot..God Bless

    regards from the Philippines..

    • Gretchen Price

      HI! Welcome! YES to double boiler, it would be GREAT!

  • Robin

    I made your best ever fudge brownies accept I used German chocolate instead of semi sweet chocolate and I frosted it with German chocolate icing. Sooooo good, my Husband wants me to make more. Thank you

  • Pria

    Hi Gretchen, I simply love your recipes and the ease with which they can be replicated!
    A quick question. I’ve read your page on chocolates but just wanted to know if i could substitute couverture chocolate with compound chocolate if I’m out of couverture chocolate?? Thanks

    • Gretchen Price

      In recipes YES always. But for coating and dipping, you will have to temper couverture, but never need to temper in recipes, so the short answer is YES

  • Lauri

    Could you possibly adjust the recipe to make a thicker brownie? I don’t just want to use a smaller pan. I baked the recipe in a 9 x 13 pan and the thickness was great, but they always break when I remove them from the pan – even with parchment paper. The recipe is fantastic!

  • Eunice

    EMERGENCY!!! Help! I relized last minute i have only two eggs! I’m 4 short! What can I do with what I have??? Plz reply…. :(

    • Gretchen Price

      Substitute applesauce

  • Isaac

    Looks Good, Can’t Wait to taste these :)

  • Eunice

    Is it okay If I use all semi sweet chocolate? I can’t wait to bake these tomorrow…

    • Gretchen Price

      yes

      • Eunice

        YAAAAAY Thank you!! :D

  • Lisa

    Hi Gretchen, love your videos and cant wait for your cinnamon buns tomorrow, but just a wee question on this recipe – can the ‘official’ fudge icing be frozen?
    Thanks

    • Gretchen Price

      yes

  • Gaby

    Hi Gretchen, I was just wondering what adjustments can I make to the recipe for it to be perfect at over the 8,000 ft above sea level. I live in the Andes. Thank you ;)

  • Dang Uyen

    Hi Gretchen,
    I going to make brownies for 5 peoples but with your recipe that will make for more than 10.
    I just want to ask if I can reduce by half of your recipe.
    is that make any different to the cake ?
    Thank You !!

  • Robyn

    I LOVE these brownies and so does everyone that has the pleasure to eat them. When I take them somewhere they are quickly devoured. I even came up with a cream cheese variety where I mix 8 oz softened cream cheese with 1 egg, 1/3 c sugar, and 2 tbsp flour. Drop by spoonfuls and bake an extra 5-10 minutes. SUPER YUMMY! Thank you again for the wonderful recipes. Maybe you are the reason why I can’t lose weight, Gretchen!! LOL!

  • almig

    hi woodland bakery people! :)
    i’m a baker wanna be from the Phillipines, and i bake and sell brownies for a living. it started as a hubby and then the rest is history. :) hopefully i’ll have my own bakery in the near future. :) id like to ask you guys something. i have a problem when baking brownies, sometimes when it’s time to check if it’s done, i see a giant hump in the middle of the pan. sometimes there are small ones, maybe two or three, sometimes none. it shrinks down when i pull the pan out of the oven, but when i cut it to put in the boxes, the area where the hump was is hollow. this hollow brownie is no longer for sale. and that’s not good.
    i would like to hear your opinion to my problem.
    i use a hand mixer to mix the batter, and i no longer line my baking sheet with wax paper. i don’t know if this affects the humps.
    love to hear from you guys!!! :)

  • Learner

    Hiya Gretchen! I read in earlier comments that you had done a Blondie recipe before and I was wondering – when you are working on videos again after renovating – that you could do a video on it! Or at least post a recipe on the blog.
    I also couldn’t find a search bar so I could see what you HAVE done without having to go through all of your AMAZING recipes that you so kindly re-did. I hope I haven’t repeated someone else’s query. (I could’t read through all 80 comments, but I skimmed them over) Thanks a whole lot Gretchen, all us Woodies love what you are doing here! ~L

    • Gretchen Price

      Yes noted, trying hard to keep up on everything but the bakery really is taking precedence right now!

  • Anaya

    Hey gretchen I’ve been watching ur channel crumb boss since a long time but never really tried to bake anything finally I’ve decided to bake ur recipe frm ur woodland bakery channel for my elder sisters birthday but I’ve never iced anything properly before like with a proper icing and stuff i still love baking though …… Anyway I’m just 12 that should explain why I haven’t iced anything before ….. Do you think fudge brownies are a good start?? Please let me know

    • Gretchen Price

      I think this is an EXCELLENT place to start! Read the comments before starting so you can see where some other people had questions and I answered them!

  • Amanda marshall

    My brownies tasted fab, gretchen, but since I couldn’t use the half sheet pan, because it wouldn’t fit into my oven, I used two smaller trays, but once they were out of the oven, they both sank in the middle,so they were very thin in the middle, but a good thickness on the outside. Is there a reason why they sank in the middle,mor is it one of those things that, because you yourself can’t see it, it could be any number of reasons. The outside pieces tasted so gorgeous and fudgy :)

  • Liz

    Hi there Gretchen.

    I have on hand semi sweet baking chocolate chips & bars.
    Can I substitute the 175g unsweetened chocolate with similar amount of pure cocoa powder?
    If yes, do I add it with the dry ingredients (flour & baking powder)?
    Thanks.

    Liz

    • Gretchen Price

      Not great to add a dry ingredient to replace a wet one, the balance will be thrown off and change the outcome of what should be a fudgy brownie.

  • http://profloorskaty@yahoo.com marcia

    how do you cut your brownies and what do you use to cut them so they would look professional !! thank you,marcia.

  • Amanda marshall

    Made big rookie mistake with your brownies. Bought the lovely half sheet pan, put the mixture in it, all ready for the oven, put it in the oven and sheet pan too big to fit in my oven.

  • Jyothi

    I baked these brownies yesterday…..they were heavenly…thanks a million or the recipe , but I faced only one problem and that is the brownies stick to the pan. I had coated it with your recipe of shortening , butter and flour mix……please help

    • Gretchen Price

      I always use parchment paper liner

  • mrbutch

    do you think I can sub splenda for sugar make it better for diabetes?

    • Gretchen Price

      yes, I have not done this, but many peoiple do. SOme love it, some dont, You decide

  • Desiree Lai

    Help!

    My brownies came out wet and overly gooey at the bottom after baking for 30mins. Does that mean they are underbaked?

  • Kami

    Hi Gretchen,

    I bought all the ingredients to make these brownies…but I forgot the butter! Can I substitute with vegetable oil? How much would I use?

    Thanks!

    • Gretchen Price

      yes equal amounts

  • cookie

    Thanks for getting back re the eggs Gretchen.

  • cookie

    Hi Gertchen

    I’m gonna be baking up your fudge brownies this evening. I’ve weighed up 6 eggs in the shells and they weigh almost 400g, please could you clarify whether the weight of eggs should be without shells or weight in shells. I didn’t make any of the recipes yet because I just found you a couple of weeks back. Thank you for all the recipes and tutorials, you are most generous and hilarious too, who could ask for more? Making the brownies for my veterinarian and staff as a thank you for helping my dog get well. I know they’ll love it.
    You’re great, thanks. x

    • Gretchen Price

      NO SHELLS
      Thank you!!!

  • Desiree

    Hi Gretchen,

    love all of your videos and recipes by the way.

    I have a question about heavy cream. Could it be called something else in a different part of the world? What exactly is it? Is it the same as whipping cream? Or is it thicker?

    • Gretchen Price

      click here Ingredients and read Heavy Cream

  • ana

    hi Gretchen!i made but they are not fudgy..i think it was because the batter was runny..how can i avoid this? but it is delicious..help pls..one more thing..the fudgy icing is not shiny and spreadable..though the taste is good…help help help oopss one more..i need to cool the brownies completely before icing and cutting right?

    • Gretchen Price

      check your measurements

  • Tehmina Ghafur

    Please tell me if I can use regular milk chocolate bars because good quality cooking chocolates are not easily available.

    Thanking you in anticipation.

  • Lea

    Can I use semi-sweet chocolate 225g in one box of 8 bars

  • Lea

    I have 13 by 9 do I have to make a
    Second Bach of fuge brownies and please give me a way to make the recipe biger

    • Gretchen Price

      thats fine size pan

  • oma

    Hi Gretchen,
    I’m writing to you all the way from the jewel between Asia and Europe: “TURKEY”. I want to thank you for the brownie recipe. It was the best fudge brownie i’ve ever baked and eaten. But i had some difficulties with the fudge icing. I don’t know why, but whenever i try to make a frosting the powdered sugar never disolve. I try to mixing it longer but it doesn’t work. It turned out the same with the fudge icing. The grains of sugar come to my mouth. It’s like i’m only eating sugar. How can i solve my problem, what would you suggest?

    • Gretchen Price

      I hear you, Im not a huge fan of confectioner sugar icings either. I would say for YOU, go for the ganache icing for the brownie next time.

      • oma

        OK. Thank you very much for the suggestion. So why are you not a huge fan of confectioner sugar icings, do you also have dissolving problems sometimes?

        • Gretchen Price

          I think they are too sweet (when that is the MAIN ingredient)

  • LeaRebeL

    Hello Gretchen,

    I made these yday and my son just couldn’t stop eating it. He said its like heaven, LOL! Thanks for the great recipe. I really love all your recipes videos. Here’s a pic of the brownie i made with my son eating it even before i manage to put it on a serving plate :))))

    https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash3/575526_10151580646127422_1721038355_n.jpg

  • Beautiful Testimony

    Hi Gretchen,

    I was wondering if you have a way to make a homemade brownie cake… I had someone to request that but I wasn’t sure if I could build on recipe on combining these brownies with your moist chocolate cake… Yum

    • Gretchen Price

      I would just use this brownie recipe baked in cake pans and use that as your cake layers! Mmm, so good!

      • Beautiful Testimony

        SUPER!!!!
        THX A LOT :)

      • Beautiful Testimony

        Gretchen,

        I made these brownines and like so many others, I had the crumbs when I cut it… But from reading the comments above you explained how you cut the brownies to keep them from developing crumbs, I was wondering if this will be the same method if I cut the brownie cake in half to put a filling in between the brownie layers? By the way Happy upcoming Mother’s Day :)

  • Beautiful Testimony

    Gretchen,
    I have made these brownies for the last two weeks… They are super duper AWESOME :)
    I was wondering if you were cutting the brownies using a ruler what are the diameter… My brownie cutting is not that great :) some are larger than the others… LOL (Hint: Another Woodie Secret Tip) :)
    Thanks a lot Gretchen

  • Tijana

    OMG! I’ve been watching your videos for a long time now always thinking: “wow i want to try this right now and that too and oh wow what’s that …”, and today was THE day -> my first woodland bakery recipes i actually tried (made the simple ganache too … with smarties topping since hope never dies and i really wanted to make these brownies i gave it my all and … didn’t fail (though i thought so at the beginning lol).

    I’m really looking forward to make the fudgy fudge brownies again soon (hopefully with vanilla extract and real unsweetened chocolate) – it already tastes great with the substitute so i can’t wait to experience how they will turn out with the exact ingredients of your recipe :)

    BTW: I really want to thank you for your kindness. Telling us your “secrets” is not to be taken for granted. I know that and i really appreciate you for doing what you are doing. I will visit your shop one day, i just have to! But until that day comes my little sister (best sis ever) will be visiting Woodland Bakery this September since she will be in NY this time around to get me a little bit of Woodland Bakery GREATNESS (and the kits haha). Can’t wait!!

    Keep smiling, all the best,
    Tijana from Vienna <3

    • Gretchen Price

      HI Tijana! Thanks for the message I am so glad you decided to give a recipe a try! Look forward to meeting your sis!

      • Tijana

        I’m really glad too :D Thank you for your kind reply! Now I’m going to enjoy the videos of your two newest creations <3

  • Cathryn

    Made the Fudge Brownies last weekend…yummy! I don’t make brownies very often and have never made them from scratch before, so thank you! I don’t need to look for another recipe to try…this is the only one anyone will ever need!
    Thank you for all you do!
    Cathryn

  • Mary Wines

    Gretchen,
    Do you cut 3 inch by 3 inch squares for the brownies for the bakery?

    • Gretchen Price

      More like 3X2

      • Mary Wines

        Thank you! :)

  • samantha

    I need the recipe for your chocolate chip cookie dough brownies! made them for my son for valentines day and everyone loved them! i am kinda dying for some right now! hahah thanks!

    • Gretchen Price

      By tonight they VIDEO and RECIPE will be here to the blog, give me about 3 hours!

  • Ann Marie

    Hi Gretchen…..how do you go about getting such clean cuts? I made the brownies, then frosted them and used a long knife to cut down into them, but every time I lifted the knife, the brownies stuck to the knife and lifted the icing leaving behind a sticky, not so pretty, mess. Do you cut them first, then ice them? Please help!
    Thank you!

    • Gretchen Price

      http://youtu.be/9-k0ezJvInI
      paste this video into your address bar and check out how I ice them, but then I take a sharp paring knife and just slice all the way through with out stopping or lifting the knife

      • Ann Marie

        Thank you…I will try that next time! Thanks for all your info……how in the world do you run a business and find the time to manage your wonderful online posts? You are truly a Wonder Woman! However you do it….just keep on doing it!

  • Tina

    Thank you so much for also posting the measurements in grams! It makes it so much more comfortable!

  • Carline

    hi Gretchen,

    my kids are not really a chocolate fan, I know you had a Blondie video up before….can you do that one over too?

    thanks a lot.

  • Hannah

    Gretchen,in the UK, i dont think we have all purpose flour so would i use plain or self-raising flour?Thankyou!.xx

    • Gretchen Price

      yes that is correct

  • Jarid

    a cup or 6 oz?????

  • mary rich

    Can I use powdered chocolate in the brownies? I have Hershey cocoa and double dutch
    chocolate. If so are the measurerments the same. Thanks, Mary

  • Katie

    Gretchen, could you, please, post a bakery recipe for italian rainbow cookies? The recipes online do not produce cookies as good as the ones from the bakeries in NY and NJ. I was told by a baker from an Italian bakery that they used all egg yolks, no leavening agents and a special brand of almond paste, but I was never able to get a proper recipe. Please, help! I live in the Midwest now and people here do not even know what it is! Bakeries are plain awful!

  • cheryl

    Gretchen,
    Love the calmness of this video!!!!!!!!!

  • Nessy Keith

    Hi Gretchen, I am having trouble again to your unsweetened and semi-sweet chocolate. I been looking through 3 different supermarket in my town here in Bairnsdale Australia. I cannot find them at all. Our cooking chocolate available in the store here are only a ” CADBURY BAKING CHOCOLATE” or NESTLE which its either milk or dark. There are some other brand which are called premium. I remember you said that as long as its baking chocolate they are fine. But I was not sure if I am using the milk chocolate one will make my fudge brownies same taste as your recipe. I would like to clarify this before I give it a try. Can you please help? Thanks in advance :)
    P.S.
    I mentioned in your facebook page if you can redo your Black Forrest Cake recipe will be much appreciated. Kind regards, Nessy of Australia

  • mariz

    love ur brownies, taste so so Good^^ perfect fudgy fudge brownies yummy@delicious! thanks Gretchen:) for this wonderful recipe:))

  • Cindy

    Yes, I agree! Super easy & delicious! This recipe is a keeper–no more box brownies for me! I halved the recipe & put the batter in a 7×11 pan, baked for 40-45 min, and my brownies were an inch thick. Next time for thinner brownies I am going to try 9×13. Baking long enough–until done!– is the key. I made these awhile back & wasn’t impressed, but this time I paid better attention to wet-batter versus loose-crumb, and my brownies came out perfect. Mine have a crust on too, but googling it told me that was like a meringue & how long you mix the egg-sugar mixture. They also rose quite high but evened out on cooling. Thanks, Gretchen, for the wonderful, easy recipes!! Keep up the great work!

  • Julia

    So the chocolate used in this is couverture?

    • Gretchen Price

      yes correct

      • brittany

        Where can I find couverture chocolate?

        • Gretchen Price

          Some fancier Supermarkets sell it, but otherwise Google it (as I am not sure where you live) to see what stores near you OR even buy online

  • Kym

    Easy, easy, easy! ditch the box-These are the perfect chocolate fix. And thin, in this case, is better because they are so fudgey. And no funky, metallic, fake cocoa aftertaste.

  • Luke Heizer

    For some reason this is my second time making these brownies and they always get a crust on the top and they rise alot. I thought i did something wrong but i tried again and still did the same thing. What do you think i am doing wrong? Thanks!

    • Kym

      Are you using self-rising flour?

    • http://www.woodlandbakeryblog.com/fudgy-fudge-brownies/ Miki

      Hey Luke – The first question is are you using a mixer to blend ?? if so there be your problem — these are to be stirred gently and mixed only until flour incorporated not over mixed — over mixing can add air which will cause it to raise. The other problem can be over baking or temp in oven so check all those things plus the type of flour you are using hope this helps :)

  • monica

    welcome back crumbboss, just want to let you know you are doing a great job on the new blog and videos.everyone is right you do seem more happier. and these videos for some reason just seem more in depth then the others. more explainitory and clear.love the blog it looks great. keep up the great job everyone is happy to have you back, you can not i,agine how many followers you have . people look up to you in so many ways even me.just wanna say thanks for staying with us we need you.we are your crumbeesssssss.

  • Annmarie

    For those of you interested in where to get the 12×18 sheet pan you can get them at Party City, Michaels Craft Stores, Hobby Lobby & Sams club. If you dont have these stores near you, you can purchase them online at Amazon, Ebay, Kitchen Krafts or The Bakers Kitchen. Happy baking everyone!

  • Annmarie

    For those of you interested in where to get the 12×18 sheet pan you can get them at Party City, Michaels Craft Stores, Hobby Lobby & Sams club. If you dont have these stores near you, you can purchase them online at Amazon, Ebay, Kitchen Krafts or The Bakers Kitchen. Happy baking everyone!

  • Jeanne Overman-Gilbert

    I think I will try the Peanut Butter Buttercream instead the Fudge frosting…….will let you know how perfect they taste! :)

  • Jeanne Overman-Gilbert

    Made the brownies yesterday, They were absolutely wonderful. I used my 12X18 pan and thought the brownies would be too thin. Not at all. They were perfect. They are so rich and chocolately. I agree with Aaron, I think frosting these would be overkill.

  • Aaron

    I made these brownies! They are the ABSOLUTE BEST–and wow, it filled a whole half-sheet pan! They are a little thin, but they are rich and very chocolatey. I personally think frosting them would be overkill because they are so good plain!

  • Tammy

    These look Awesome!! Love the New Videos!

  • FitAnge

    Hi Gretchen this is Ange… LOVE THESE!
    I pinned it for you on Pinterest :) yum

  • bettycrockergirl89

    Omg made these earlier today!!! They were so good. Ty for the recipe.

  • edgar

    Well im a person who is serious about baking where can I get the sheet pan.

    • Gretchen Price

      HI Edgar, give me some time to get this blog going adn I will have links and online stores and everything you could possibly dream of at your finger tips right here on the blog!

      • ladyheart

        hi gretchen they say that if you want fudgy brownies you put less eggs because i you put a lot its like a chocolate cake is that true?

        • Tracy

          Ladyheart, I see this is an old post. I think you made some typos, happens to everybody. I think I understand what question you wanted to ask. Fudge brownies have less flour than cake brownies, larger amount of melted chocolate, and more eggs in order to hold it together.

    • JaqH

      I just recently bought mine half sheet pans at Sam’s Club for a really great price. If you don’t have one of those you can order one right off of Amazon. Hope that helps

      • Chris

        I agree, the pans from Sams Club seem like good quality too. Two pans for under 10 bucks is a great deal.