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Perfect recipe.. Yummy brownies.. Followed the recipe to the dot and it came out well on the first attempt itself. Entire family loves them. Thanks for sharing this jewel.
Excellent, but cooking time is definitely closer to 50 minutes.
I tried making it, and the butter cocoa mixture only got smooth after a lot more butter than 140g.
Nice Recipe! Brownies are excellent and the look is perfect. But took much longer than 20-25 minutes to bake – closer to 60 minutes. Checked periodically during baking. Maybe temp should be 350?
These look promising! I love trying new brownie recipes. I have a couple favorites! I can’t wait to try yours out!
Would like to make these tomorrow! But could you please clarify step 2–it says to heat the bowl of ingredients OVER simmering water, but then goes on to say you put the bowl of ingredients IN a in skillet of simmering water. Not sure if this should be like double boiler or should the bottom of the bowl touch the bottom of the skillet filled with water (ie, a more direct heat)? Thank you!
Hi, MG! Emma here, managing editor for Simply Recipes. You can set the bowl of ingredients right in the skillet of simmering water. It’s ok for the bowl to touch the water in this case. Hope this helps!
Thank you! That melting process was much easier than I expected. Brownies are in the oven now! And like others, my batter stayed somewhat grainy, but was much better after the addition of eggs.
amazing. First time I’ve ever made brownies. Don’t even need to look for another recipe. This is the one.
Brownies came out really runny…. help!
Made these today for some coworkers. They were a hit. Substituted vanilla for the almond. Thank you for a fool-proof recipe.
Hi, Elise. I baked these brownies today and found the texture fantastic (soft and fudgy, really everything you’d want a brownie to be), but the cocoa and almond extract flavors were a bit too strong for me. If I wanted to incorporate milk or cream into the recipe to soften the taste a bit, how much should I add and when, if it can even be done? Thanks!
Made these for our annual family camping trip. They were q big big hit. Everyone thought they were the best! Three and four year old grandaughters thought they were “yucky”. Maybe have never eaten something with such dense chocolate flavor. Left out nuts and used vanilla.
After placing dish of brownies on the table I overheard this comment while walking away, “This brownie is amazing!” My first bite totally agreed! Moist, rich, enough chocolate to satisfy any chocolate craving.Will definitel add recipe to my fav group of desserts.Baked as directed my batch was complete in 27 minutes. I tested once at 20, again at 24, dry cake tester at 27.
Really good! Very cocoa-y and none of that weird boxed after taste sweetness.
I reduced the sugar to 210 grams and enjoyed the level of sweetness. Baked for almost 40 minutes, 25 at 325 and 12 minutes at 350. They turned out wonderfully! This is a great recipe as is with room for modifications – always a plus in my book. Thanks, Elise!
Hi! tempting pics! I wanted to know if you have used self-raising flour? As you havent mentioned using baking soda or baking powder. I definitely ned to try this. Nothing better than a great brownie sans soda and baking powder, right?
Hi Dipti, the recipe just uses eggs for leavening, not baking soda or baking powder. As such, the resulting brownies are very dense and fudge-like. Super chocolatey!
Too much chocolate. There was no baking powder add it to the recipe. I wouldn’t recommend making that recipe.
This is the third recipe I try here, after banana bread and chocolate banana bread that were very good. But this one didn’t work out for me. I used coconut oil instead of butter. The brownies did not bake :(
Does coconut oil can not replace butter in this specific recipe?
What else could I have missed?
Hi Elishai, you can’t usually swap out essential ingredients and expect the recipe to work.
Hi Elise, I was under the impression that butter and coconut oil are always interchangeable. I’m looking forward to retry the recipe with butter. Thanks!
Update: With butter this time, the brownies came out fine. A little less sweeter and with a less denser texture they would have been perfect.
I used coconut oil and the brownies turned out great
Thanks for letting us know Cec!
My batch didn’t bake either. I used butter. Baked them at 325 degrees for 25 minutes but they weren’t cooked. Going to raise the temperature to 350 for the last bit and see if that helps. Anxious to try them out! :)
I made these brownies last night and I can’t stop eating!
Since these are almost the same as my wife’s I will agree with your crowd of well wishers and add a hearty well done as well. She almost always uses Van. extract though. Looking at Wendy’ s comment reminds we we have had to sub almond extract a few times as well.
These brownies were awesome. I’ve tried a lot of recipes but the recipes from simplyrecipes c/o Elise are fail-proof. Thank you for always making me look good!
I’m so glad you liked the brownies!