Fudgy Fudge Brownies

by Gretchen Price on March 14, 2013

Post image for Fudgy Fudge Brownies

 

Fudge Brownies:Yield 1/2 Sheet Pan (standard Cookie Sheet size) 12″X18″ Greased and lined with parchment paper
Click here for more info on Pan Sizes

Preheat Oven to 350 degrees F

All Purpose Flour 1c (130g)
Baking Powder 1 1/2 teaspoon (7g)
Salt 3/4 tsp (5g)
Unsweetened Chocolate 6oz (175g) (1 cup)
Semi Sweet Chocolate 6oz (175g) (1 cup)
Butter unsalted 2 sticks (226g)
Sugar 2 1/2 c (500g)
Eggs 6Lg (300g)
Vanilla Extract 2Tablespoons

Walnuts Optional 1 1/2 cup (262g)

Mix Method:

Combine the sugar and the eggs and vanilla in a large bowl and whisk together to incorporate evenly.
Meanwhile in a microwave safe bowl, melt the butter and the chocolates together, slowly to not scorch. In the microwave on med power 15-25 Seconds at a time and stirring between each interval.
Sift all the dry ingredients together, set aside.
Add the melted chocolate & butter mixture to the egg/sugar mixture ans whisk to incorporate
Add all of the dry ingredients at once and mix just until incorporated.
Add Nuts if desired, then pour entire batter in prepared pan and bake in preheated 350 Degree F  oven until toothpick inserted into center produces a moist crumb.

Approximately 20-25 minutes.

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

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

inpost_ebooks

{ 292 comments… read them below or add one }

jennifer kelly October 22, 2014 at 3:07 pm

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

Reply

Gretchen Price October 22, 2014 at 4:06 pm

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

Reply

jennifer kelly October 22, 2014 at 5:06 pm

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

Reply

Gretchen Price October 22, 2014 at 7:38 pm

oh sorry it makes 8 only so double it

Reply

jennifer kelly October 22, 2014 at 9:02 pm

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

kupkake43 October 15, 2014 at 5:56 pm

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?

Reply

Gretchen Price October 15, 2014 at 10:57 pm

it will be great

Reply

Carol October 13, 2014 at 10:48 pm

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.

Reply

Gretchen Price October 14, 2014 at 12:29 am

this recipe calls for a 12X 8 pan

Reply

Carol October 14, 2014 at 3:01 am

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.

Reply

Gretchen Price October 14, 2014 at 3:44 pm

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

Reply

Rita M Smith October 9, 2014 at 8:18 pm

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

Reply

Gretchen Price October 9, 2014 at 8:33 pm

you can 4X no problem

Reply

Chloe October 7, 2014 at 5:26 pm

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

Reply

Lisa Tin October 5, 2014 at 6:58 pm

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.

Reply

Gretchen Price October 6, 2014 at 2:14 pm

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

Reply

Sana October 5, 2014 at 2:56 pm

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?

Reply

Gretchen Price October 6, 2014 at 2:19 pm

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

Reply

Mustafa October 2, 2014 at 8:36 pm

Do u have cross country delivery

Reply

Gretchen Price October 2, 2014 at 10:40 pm

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

Reply

Chloe September 28, 2014 at 2:22 pm

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

Reply

Carolyn September 8, 2014 at 5:23 am

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

Reply

Gretchen Price September 8, 2014 at 2:00 pm

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

Reply

lavi September 8, 2014 at 1:10 am

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

Reply

Gretchen Price September 8, 2014 at 3:46 am

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

Reply

Justin Ritz August 29, 2014 at 11:30 am

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.

Reply

Cramer vs Kitchen (Melanie Cramer) September 23, 2014 at 2:43 pm

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!

Reply

Miranda August 23, 2014 at 4:16 am

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!!

Reply

justin ritz August 24, 2014 at 8:09 am

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

Reply

Trecie August 20, 2014 at 12:40 am

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!

Reply

Camille August 12, 2014 at 9:51 pm

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

Reply

Gretchen Price August 13, 2014 at 10:08 am

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

Reply

Summer August 9, 2014 at 2:23 am

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.

Reply

ma July 29, 2014 at 5:01 am

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

Reply

Gretchen Price July 29, 2014 at 7:26 pm

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

Reply

Camron Henry July 23, 2014 at 3:16 pm

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

Reply

vina July 22, 2014 at 5:18 pm

Why did my chocolate and butter turn out watery?

Reply

Gretchen Price July 23, 2014 at 12:22 am

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

Reply

jamie July 21, 2014 at 10:28 am

wow really good thanks alot

Reply

Lina July 17, 2014 at 4:14 am

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

Reply

Gretchen Price July 18, 2014 at 12:01 am

How did they turn out?

Reply

jeshera July 6, 2014 at 4:37 pm

Wow that was super fast! Thanks a bunch!

Reply

jeshera July 6, 2014 at 3:53 pm

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.).

Reply

Gretchen Price July 6, 2014 at 4:33 pm

Use it, it will be fine, make no changes

Reply

Summer July 6, 2014 at 3:51 am

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.

Reply

Gretchen Price July 6, 2014 at 2:15 pm

correct

Reply

neliza July 4, 2014 at 6:26 am

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

Reply

Gretchen Price July 4, 2014 at 12:41 pm

Yes of course

Reply

Cherry Mae July 3, 2014 at 2:17 pm

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?

Reply

Gretchen Price July 4, 2014 at 12:33 am

my pan is 12X 18 so make NO Adjustments

Reply

neng July 1, 2014 at 2:16 pm

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

Reply

Gretchen Price July 1, 2014 at 3:13 pm

Try this recipe!

Reply

Mouse June 23, 2014 at 10:34 am

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

Reply

Gretchen Price June 23, 2014 at 11:05 pm

if you must

Reply

Taylor June 22, 2014 at 1:33 am

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

Reply

Gretchen Price June 22, 2014 at 1:38 am

I use Baking Chocolate in all of my recipes, please read CHOCOLATE 101 and What is Chocolate for more clarity

Reply

Marsha June 20, 2014 at 3:38 am

Hi,
How many does this recipe serve?

Reply

Gretchen Price June 20, 2014 at 12:25 pm

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

Reply

vonetta washington June 18, 2014 at 3:32 pm

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

Sheet pan

Reply

Gretchen Price June 18, 2014 at 11:01 pm

You can use any pan you like

Reply

Yat ali June 5, 2014 at 3:11 am

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!

Reply

Gretchen Price June 6, 2014 at 3:21 am

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

Reply

Yat ali June 7, 2014 at 1:27 am

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?

Reply

Gretchen Price June 7, 2014 at 1:41 am

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

Reply

miki July 2, 2014 at 4:25 am

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 :)

Reply

Yat Ali August 10, 2014 at 5:33 pm

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.

Reply

ttbtb64 June 3, 2014 at 8:00 pm

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 !

Reply

Gretchen Price June 4, 2014 at 1:47 am

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

Reply

Cramer vs Kitchen June 7, 2014 at 1:47 am

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!

Reply

Cramer vs Kitchen June 7, 2014 at 1:48 am

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!

Reply

Susan June 1, 2014 at 8:50 pm

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!

Reply

Cramer vs Kitchen June 7, 2014 at 12:40 am

LOL Closet brownie eater…..

Reply

Monica May 29, 2014 at 4:40 pm

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!

Reply

Gretchen Price May 30, 2014 at 5:57 am

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

Reply

anthony June 6, 2014 at 12:13 pm

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

Reply

Gretchen Price June 6, 2014 at 7:15 pm

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.

Reply

Cramer vs Kitchen June 7, 2014 at 1:35 am

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.

Reply

Micheline August 17, 2014 at 9:52 am

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

Reply

Trecie August 20, 2014 at 12:48 am

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

Fée September 24, 2014 at 1:01 am

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.

Reply

Kimberly J Nolan October 5, 2014 at 10:55 am

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

Reply

Gretchen Price October 5, 2014 at 1:45 pm

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!

Reply

Roma buan May 14, 2014 at 3:00 pm

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

Reply

Gretchen Price May 14, 2014 at 3:02 pm

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

Reply

Josephine Bitoon May 3, 2014 at 7:33 am

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.

Reply

Josephine Bitoon May 3, 2014 at 7:25 am

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

Reply

Gretchen Price May 3, 2014 at 1:03 pm

I do not know what you are asking

Reply

Cramer vs Kitchen June 7, 2014 at 1:53 am

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.

Reply

steffie May 1, 2014 at 8:52 am

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

Reply

Gretchen Price May 1, 2014 at 2:02 pm

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

Reply

Joe April 20, 2014 at 5:41 am

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?

Reply

Gretchen Price April 20, 2014 at 3:08 pm

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

Reply

Joe April 25, 2014 at 5:00 am

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

Reply

Gretchen Price April 25, 2014 at 2:34 pm

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

Reply

Joe April 27, 2014 at 3:05 pm

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?

Cramer vs Kitchen June 7, 2014 at 2:04 am

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.

Reply

kathy April 19, 2014 at 11:59 pm

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?

Reply

Gretchen Price April 20, 2014 at 3:11 pm

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)

Reply

Kelli April 13, 2014 at 3:55 pm

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

Reply

Gretchen Price April 13, 2014 at 7:21 pm

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

Reply

Kelli April 13, 2014 at 9:28 pm

Thank you! :)

Reply

kathy April 12, 2014 at 1:30 pm

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

Reply

Gretchen Price April 12, 2014 at 1:58 pm

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

Reply

Caroline March 28, 2014 at 11:11 pm

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… :)

Reply

Gretchen Price March 29, 2014 at 12:15 am

Hahahah Thanks for the comment!

Reply

Ann March 27, 2014 at 7:03 pm

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

Reply

Gretchen Price March 27, 2014 at 7:16 pm

sure

Reply

Ann March 27, 2014 at 8:40 pm

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

Reply

Ann March 27, 2014 at 8:56 pm

Thank you Gretchen!

Reply

Ann March 27, 2014 at 8:59 pm

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

Reply

admin March 28, 2014 at 1:21 am

Use 8″ x 8″

Reply

Najia March 25, 2014 at 5:26 pm

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

Reply

Gretchen Price March 25, 2014 at 11:58 pm

5qt

Reply

Jonathan March 3, 2014 at 7:25 am

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

Reply

Gretchen Price March 3, 2014 at 4:09 pm

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

Reply

Alizeh February 13, 2014 at 9:51 pm

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

Reply

Alizeh February 13, 2014 at 7:27 pm

Thank you

Reply

Alizeh February 13, 2014 at 5:48 pm

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

Reply

Alizeh February 13, 2014 at 4:38 pm

Hi

Reply

Alizeh February 13, 2014 at 4:25 pm

Wow u answered fast

Reply

Alizeh February 13, 2014 at 4:24 pm

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

Reply

Consuelo February 11, 2014 at 6:50 am

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!!

Reply

Gretchen Price February 11, 2014 at 2:05 pm

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

Reply

Lizzey February 7, 2014 at 4:36 am

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!

Reply

Gretchen Price February 7, 2014 at 3:34 pm

same rules apply for brownies, the toothpick test is best

Reply

Lizzey February 10, 2014 at 9:28 am

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!

Reply

Gayle February 6, 2014 at 11:36 pm

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.

Reply

Linda February 5, 2014 at 4:03 am

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

Reply

Gretchen Price February 5, 2014 at 8:33 pm

yes

Reply

Moe February 3, 2014 at 11:08 pm

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??

Reply

Moe February 1, 2014 at 1:52 pm

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

Reply

Gretchen Price February 1, 2014 at 11:12 pm

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!??)

Reply

Allyson January 25, 2014 at 9:59 pm

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

Reply

Gretchen Price January 26, 2014 at 2:28 am

No never use chocolate syrup in replacement of chocolate

Reply

Dead Star January 25, 2014 at 11:32 am

Hi Gretchen!

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

Reply

Harleen January 23, 2014 at 4:47 pm

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

Reply

Mita January 22, 2014 at 5:14 am

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

Reply

Delilah January 21, 2014 at 9:13 am

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

Reply

Gretchen Price January 22, 2014 at 2:19 am

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

Reply

Gauree January 19, 2014 at 4:44 pm

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

Reply

Gauree January 13, 2014 at 6:21 pm

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

Reply

Gretchen Price January 14, 2014 at 2:45 am

Take out 1 cup

Reply

Daniel January 12, 2014 at 12:23 pm

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.

Reply

Raiaana January 6, 2014 at 4:55 pm

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?!!

Reply

Gretchen Price January 7, 2014 at 3:30 am

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

Reply

Paul January 5, 2014 at 11:11 pm

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…

Reply

Gretchen Price January 6, 2014 at 12:35 am

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

Reply

Paul January 7, 2014 at 6:23 pm

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.

Reply

Paul January 7, 2014 at 6:31 pm

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. :)

Reply

Gretchen Price January 8, 2014 at 3:51 am

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 January 8, 2014 at 3:50 am

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

Reply

Paul January 9, 2014 at 5:36 pm

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..

Nur December 31, 2013 at 2:34 am

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?

Reply

Alizeh December 22, 2013 at 1:05 am

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

Reply

aumama December 18, 2013 at 8:32 pm

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

Reply

aumama December 18, 2013 at 8:29 pm

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

Reply

Kev December 14, 2013 at 8:55 pm

This is, what i call ultimate BROWNIE! :)

Fantastic, thank you for that, Gretchen.

greetings from austria ;)

Reply

Lily November 22, 2013 at 3:49 pm

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

Reply

Gretchen Price November 22, 2013 at 10:18 pm

excellent thanks Lily!

Reply

Lily November 22, 2013 at 11:11 pm

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

Have a blessed day.

Reply

Ayu November 22, 2013 at 11:54 am

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??

Reply

Gretchen Price November 22, 2013 at 10:17 pm

Thank you and no you do not have to

Reply

Johanna November 20, 2013 at 9:03 pm

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.

Reply

Gretchen Price November 21, 2013 at 3:28 am

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

Reply

mhel November 18, 2013 at 6:41 am

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

Reply

Gretchen Price November 18, 2013 at 1:42 pm

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

Reply

Stephaney November 6, 2013 at 8:34 pm

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!

Reply

Stephaney November 6, 2013 at 1:02 am

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.

Reply

Gretchen Price November 6, 2013 at 1:55 am

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!

Reply

Darlene October 28, 2013 at 8:59 pm

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?

Reply

Gretchen Price October 29, 2013 at 2:06 am

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

Reply

Nitu October 23, 2013 at 1:42 am

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

Reply

Gretchen Price October 23, 2013 at 1:52 am

when did you add it?

Reply

Nitu October 25, 2013 at 5:12 am

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

Reply

Diane Peker October 21, 2013 at 7:03 am

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.

Reply

Marilou Garcia October 18, 2013 at 7:19 pm

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!

Reply

Gretchen Price October 18, 2013 at 9:20 pm

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

Reply

Rukshi M October 14, 2013 at 9:53 am

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.

Reply

Ramil October 10, 2013 at 9:53 am

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.

Reply

Gretchen Price October 10, 2013 at 11:55 am

yes wrap well

Reply

Ramil October 14, 2013 at 1:09 pm

Thank you so much Gretchen =)

Reply

Ashley September 25, 2013 at 9:32 pm

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!

Reply

Gretchen Price September 25, 2013 at 10:31 pm

yes for up to 2 months if you wrap them well

Reply

val September 23, 2013 at 11:42 am

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!

Reply

Gretchen Price September 23, 2013 at 2:09 pm

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

Reply

April September 19, 2013 at 9:52 pm

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..

Reply

Gretchen Price September 19, 2013 at 11:11 pm

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

Reply

Robin September 14, 2013 at 12:52 am

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

Reply

Pria September 8, 2013 at 5:25 am

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

Reply

Gretchen Price September 8, 2013 at 12:08 pm

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

Reply

Lauri August 26, 2013 at 8:58 pm

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!

Reply

Eunice August 22, 2013 at 12:05 am

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…. :(

Reply

Gretchen Price August 22, 2013 at 1:46 am

Substitute applesauce

Reply

Isaac August 20, 2013 at 9:47 pm

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

Reply

Eunice August 20, 2013 at 8:21 pm

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

Reply

Gretchen Price August 20, 2013 at 9:01 pm

yes

Reply

Eunice August 21, 2013 at 5:50 pm

YAAAAAY Thank you!! :D

Reply

Lisa August 18, 2013 at 11:01 pm

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

Reply

Gretchen Price August 19, 2013 at 2:06 am

yes

Reply

Gaby August 18, 2013 at 5:27 am

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 ;)

Reply

Gretchen Price August 18, 2013 at 9:54 am
Gaby August 19, 2013 at 5:01 am

Thank you!

Reply

Dang Uyen August 10, 2013 at 9:37 pm

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 !!

Reply

Robyn August 10, 2013 at 3:37 am

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!

Reply

almig July 31, 2013 at 3:08 pm

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!!! :)

Reply

Learner July 22, 2013 at 2:41 pm

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

Reply

Gretchen Price July 23, 2013 at 3:07 am

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

Reply

Anaya July 21, 2013 at 4:04 am

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

Reply

Gretchen Price July 21, 2013 at 11:39 am

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!

Reply

Amanda marshall July 2, 2013 at 8:45 pm

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 :)

Reply

Liz July 1, 2013 at 8:33 am

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

Reply

Gretchen Price July 1, 2013 at 1:59 pm

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.

Reply

marcia June 28, 2013 at 10:40 pm

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

Reply

Gretchen Price June 29, 2013 at 2:30 am

I simply use a small paring knife, have you seen my video on How to Ice Brownies

Reply

Amanda marshall June 27, 2013 at 3:46 pm

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.

Reply

Jyothi June 27, 2013 at 4:11 am

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

Reply

Gretchen Price June 27, 2013 at 4:23 am

I always use parchment paper liner

Reply

mrbutch June 14, 2013 at 7:23 pm

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

Reply

Gretchen Price June 14, 2013 at 11:35 pm

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

Reply

Desiree Lai June 14, 2013 at 7:02 am

Help!

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

Reply

Kami June 12, 2013 at 5:50 pm

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!

Reply

Gretchen Price June 12, 2013 at 10:14 pm

yes equal amounts

Reply

cookie June 10, 2013 at 8:07 pm

Thanks for getting back re the eggs Gretchen.

Reply

cookie June 9, 2013 at 4:21 pm

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

Reply

Gretchen Price June 9, 2013 at 6:06 pm

NO SHELLS
Thank you!!!

Reply

Desiree June 8, 2013 at 6:38 am

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?

Reply

Gretchen Price June 8, 2013 at 11:41 am

click here Ingredients and read Heavy Cream

Reply

ana June 4, 2013 at 1:33 pm

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?

Reply

Gretchen Price June 4, 2013 at 3:19 pm

check your measurements

Reply

Tehmina Ghafur June 1, 2013 at 9:09 am

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

Thanking you in anticipation.

Reply

Gretchen Price June 1, 2013 at 1:50 pm
Lea May 20, 2013 at 11:25 pm

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

Reply

Lea May 17, 2013 at 10:55 pm

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

Reply

Gretchen Price May 17, 2013 at 11:41 pm

thats fine size pan

Reply

oma May 15, 2013 at 4:57 pm

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?

Reply

Gretchen Price May 15, 2013 at 6:01 pm

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.

Reply

oma May 16, 2013 at 8:06 am

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?

Reply

Gretchen Price May 16, 2013 at 1:26 pm

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

Reply

LeaRebeL May 7, 2013 at 6:49 pm

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

Reply

Beautiful Testimony May 6, 2013 at 4:45 pm

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

Reply

Gretchen Price May 6, 2013 at 10:55 pm

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

Reply

Beautiful Testimony May 7, 2013 at 12:28 am

SUPER!!!!
THX A LOT :)

Reply

Beautiful Testimony May 11, 2013 at 5:31 pm

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 :)

Reply

Beautiful Testimony May 5, 2013 at 2:12 pm

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

Reply

Tijana April 24, 2013 at 10:16 pm

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

Reply

Gretchen Price April 24, 2013 at 11:02 pm

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

Reply

Tijana April 28, 2013 at 10:32 pm

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

Reply

Cathryn April 19, 2013 at 5:20 am

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

Reply

Mary Wines April 18, 2013 at 8:52 pm

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

Reply

Gretchen Price April 19, 2013 at 12:21 am

More like 3X2

Reply

Mary Wines April 19, 2013 at 8:21 pm

Thank you! :)

Reply

samantha April 18, 2013 at 5:22 pm

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!

Reply

Gretchen Price April 18, 2013 at 6:54 pm

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

Reply

Ann Marie April 16, 2013 at 7:51 pm

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!

Reply

Gretchen Price April 17, 2013 at 12:07 am

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

Reply

Ann Marie April 17, 2013 at 2:40 pm

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!

Reply

Tina April 7, 2013 at 6:10 am

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

Reply

Carline April 6, 2013 at 4:12 am

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.

Reply

Hannah April 2, 2013 at 7:02 pm

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

Reply

Gretchen Price April 3, 2013 at 1:26 am

yes that is correct

Reply

Jarid April 1, 2013 at 10:45 pm

a cup or 6 oz?????

Reply

mary rich March 22, 2013 at 9:56 pm

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

Reply

Katie March 22, 2013 at 7:07 pm

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!

Reply

cheryl March 21, 2013 at 10:37 pm

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

Reply

Nessy Keith March 19, 2013 at 10:45 pm

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

Reply

mariz March 19, 2013 at 3:29 am

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

Reply

Cindy March 19, 2013 at 2:15 am

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!

Reply

Julia March 18, 2013 at 9:32 pm

So the chocolate used in this is couverture?

Reply

Gretchen Price March 18, 2013 at 11:31 pm

yes correct

Reply

brittany January 1, 2014 at 3:53 am

Where can I find couverture chocolate?

Reply

Gretchen Price January 5, 2014 at 6:52 am

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

Reply

Kym March 18, 2013 at 3:18 pm

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.

Reply

Luke Heizer March 16, 2013 at 7:56 pm

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!

Reply

Kym March 18, 2013 at 3:19 pm

Are you using self-rising flour?

Reply

Miki May 10, 2013 at 3:58 pm

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 :)

Reply

monica March 16, 2013 at 7:27 pm

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.

Reply

Annmarie March 16, 2013 at 4:53 pm

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!

Reply

Annmarie March 16, 2013 at 4:53 pm

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!

Reply

Jeanne Overman-Gilbert March 16, 2013 at 3:22 pm

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

Reply

Jeanne Overman-Gilbert March 16, 2013 at 3:20 pm

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.

Reply

Aaron March 16, 2013 at 9:08 am

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!

Reply

Tammy March 16, 2013 at 7:35 am

These look Awesome!! Love the New Videos!

Reply

FitAnge March 16, 2013 at 1:48 am

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

Reply

bettycrockergirl89 March 15, 2013 at 10:41 pm

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

Reply

edgar March 15, 2013 at 7:37 pm

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

Reply

Gretchen Price March 16, 2013 at 1:26 am

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!

Reply

ladyheart April 27, 2013 at 2:42 am

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?

Reply

Tracy April 27, 2014 at 6:01 pm

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.

Reply

JaqH March 16, 2013 at 2:31 am

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

Reply

Chris March 18, 2013 at 8:25 pm

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

Reply

Gretchen Price January 9, 2014 at 10:17 pm

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

Reply

Gretchen Price April 28, 2014 at 9:29 pm

use all BITTER chocolate

Reply

Leave a Comment

Previous post:

Next post: