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She is diabetic. I also like your brownies. However, they would have to be non-dairy. Could you suggest an non-dairy alternative to heavy cream? Thanks so much. These are delicious. My whole family loves them. I have had type 2 diabetes for about 12 years now. I tried these for my chocolate fix. They turned out almost like yours. I used half and half. Out of heavy cream. I would suggest to everyone 1 tblsp at a time. These worked out well for my fix. I used cocoa. Will purchase it to try. Thanks for the recipe.
Last A1C 6. In the last couple of months. I made them and followed the recipe step by step I think I may have just put a little to much oil. It looks more like a cookie. It will still work as a bomb right? Also how many carbs for every 2? Unless you added additional oil the macros should be the same. If you make 6 bombs per batch each has 7.
The taste might be a bit much. Another option could be sesame oil or something else which has a less flavorful taste.
If you skip the hemp seeds note that the macros and total calories will change but you can still make it work. Stevia is the main sweetener, with honey or maple syrup being occasionally. We strive for lower carbs. Lots of fruits, veggies, beans fiber rich things and lots of exercise. I have a diabetic friendly cookie more like a protein cookie that uses chia seeds, flax seeds, oats, dried fruits, assorted nuts, coconut oil, stevia for sweetening.
Eggs, pumpkin puree, banana, or peanut butter as binders. They disappear every time. These look amazing! Mine however did not. I do not know where I went wrong, but they were like soup. Any suggestions on how to fix this? They taste great. Are they supposed to be ground? Soupy keto bombs do not sound right. You can see what the ingredients look like the picture in the post, did yours look the same? Given the consistency, I think your cream or coconut oil portion might have been too large.
Let me know if you still get soup. For future readers, mine tends to be soupy too. Will definitely recommend to others! Plus I make a hell of a mess with stuff flicking out and all around the loaf pan! So this time, I tipped everything into a large bowl and mixed it up in there before transferring to the loaf tin and it looks like a more even mixture. I have tried this bread twice and each time it has a bitter soapy taste — not sure what I did wrong!!! Hey Sabine, I found it a bit soapy too but not too unpleasant. Have you tried to toast it? I found that fixed everything! In fact I even toast it so that the corners get quite crunchy and yummy!
Hope this helps, good luck! Hey Sabine, Have been making this twice a month since Sarah post this on her website and never had that experience…. If your not a big oat eater I suggest that you do the same. Hope that help. Toasting the bread had no effect, it was still inedible. I will try again with melted coconut oil which I will melt myself and see if that changes things. I know you commented months ago, Ray, but I used apple pectin instead of psyllium husk. Like psyllium, it is also a gel-forming fiber. Hi there Sarah, I just wanted to ask how much extra water should be used if using ground or milled flax seeds instead of whole flax seeds?
How much more water would you suggest? Healthy, satisfying,easy, versatile, love this entire website. This bread recipe is one of the best.
Thankyou Sarah for sharing and helping so many. Love it. Oh, My Goodness! This bread is so wonderful! Its been life changing. I love the original recipe and have now successfully substituted rice flakes for oats sponger and needs extra water , also worked with cooked buckwheat rather than oats. Have used olive oil instead of coconut oil, have left out maple syrup.
It all works and tastes great. Hi there, Could you please tell me how much water extra you used when you replaced the Oates with rice flakes? Hope to hear from you soon. Kind regards, Kylie. As an Australian coeliac I make this loaf all the time with quinoa flakes and never add extra water I never add or replace the maple syrup either. I absolutely LOVE this bread! This is so perfect! My 2nd batch I ran out of flax seeds and used ground flax with the addition of a little extra water.
Still perfect results. Then I tried adding a little extra maple syrup, cinnamon, and golden raisins. Like half a cup at a time. I make it in a bowl, let it rest hours, squish handfuls into the muffin pan, and then keep the 2nd bake phase to 30 minutes. It still works perfectly. Hi there, I made a loaf of this and froze it whole without slicing and am regretting it now! HI, Vinz, I refreeze a number of things. I need educating. With bread in general, and this one in particular, the main reason to avoid re-freezing would be the change of texture, a weird freezer taste that could possibly appear, and the coconut oil could turn rancid.
Try toasting the slices before re-freezing them, to evaporate the extra moisture and avoid any change in flavours. So tasty with the coconut oil and the crunchy hazelnuts — and healthy too Ps love your raw brownies tooooo!!! Made them loads of times — they really satisfy that sweet fix! It is genius. Psyllium replaces yeast to bind and eliminates the need for so much grain and opens the door to more seeds, nuts and fruit than ordinary bread.
Also I add lots of pumpkin pie spices — cinnamon, allspice, cloves, nutmeg, ginger. Awesome, thanks! I stumbled across this bread when it appeared on my FB feed. It is definitely on my to do list for this week. If I wanted to add farro to this bread, not removing any other ingredient, what other adjustments would I need to make? My first loaf is in the oven as I type. I DID use farro. I cooked boiled it just a little to soften it up just a bit.
I had to use Flax powder instead of seed which means, I think, more water was necessary BUT I used a little less water because I also I cut back a little on the oatmeal thinking it would all balance out. I had left it over night wrapped in plastic wrap holding it together. This morning when trying to take the plastic wrap off it was wanting to just fall apart. Oh well, if it tastes good….
Follow up! I needed more liquid. I like it a lot; in a cold salad, or soup or oatmeal. Adaptable in the same way rice or quinoa might be…or barley. After reading this I went to the kitchen to make this no-bread immediatly! Are the psyllium seeds really necessary? I am excited to bake this loaf of bread! I am baking mini loaves as gifts for my clients this year with a homemade side of fall harvest butter.
Has anyone had any experience with mini loaves and baking times? Any feedback would be much appreciated. We have just launched a blog about activities from our everyday lives in the Arctic. It is great to be able to blog and chat with people around the world even when we live in sparsely populated parts of the world. We have very much benefit from your tips to promote our blog. Thank you and welcome to visit, comment and share our blog too. Hi everyone, I tried this and after the first 20 minutes of baking removed the loaf from the pan and placed it upside down directly on the rack.
It sort of oozed around and I had to remove it or it would have fallen through the rack. What did I do wrong? Any help appreciated, thanks. I would recommend letting it sit for an entire 24 hours before baking it for best results. IT will not hold the shape of the pan, but try it out!
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I do not use grains and would love to make this. Any suggestions of what I can use instead of oat? I have replaced the oats with veggie pulp from whatever I juiced.. It is amazing to find such a great recipy from yourself. We have been developing a bread of that type for some time and has come to fantastic results.
The Heart of Nature we call it and we have created it as vegan and vegetarian friendly. It is really great to see your article because it makes us feel right about what we do. Hi — I am so thrilled to have found this bread — and everyone seems to love it! Can I ask — why do you turn it out of the pan half way through baking? And if you keep it in pan, what difference is there?
Many thanks — Bec. Thank you so much for this recipe!! I have been making 1 life-changing bread every week for the last 6 weeks; I will never go back to regular bread! This recipe is so easy, the bread is juste so tasty, and the toasts… the toasts!! The nuttiest toasts ever!! I do have to bake it longer than what is was recommended — 25 minutes in the silicone loaf pan, than around 45 minutes on the grills. A must! Thank you for the positive feedback — it means a lot!
Wow, it was amazing, nutty and crunchy and really delicious. Love your book and your blog, keep it up. I used uncooked, the soaking process sorts that out. Yesterday made the break with white quinoa and it was just as nice. When you used quinoa, did you make any adjustments to the liquid amounts? Thank you so much for an awesome recipe. My brother loves it. I have always thought, I wanted to make this for him. This guide helped me a lot in preparing it and my bro just loved. Keep posting recipes like this. Omg, this recipe looks so promising! But can I just say something about your writing style?
So much flow! Your climax moment when you meet the loaf for the first time… It just made me horny for bread! I friend makes it into a flat bread with dried coconut and raisins. Love the olives and carraway addition as well. Has anyone tried a sweeter version, maybe adding cinnamon and nutmeg? Might be good! Thank you for this again. In another bowl I mix all the dry ingredients together.
I find it easier to gradually add the dry ingredients to the wet ones in a mixing bowl. When all the mixture are completed mixed, I scoop them to the silicone loaf pans. Now my 3rd attempt is perfect. Thanks very much Sarah for sharing the great recipe with us. I have stopped buying supermarket bread. Thank you so much for this amazing recipe.
I have been making, and eating this wonderful bread since November, Hemp hearts and sunflower seeds are wonderful additions. This recipe is very forgiving…. I use ground Flax seed and am surprised at your suggestion of using the seed whole as they are indigestible and have no benefit unless ground.
I would like to leave it out all together. Has anyone tried? Have just made this again for the first time in ages. It is at the resting stage. Looking forward to the eating stage. I love this loaf bread I will come back again for picking up any recipe from your site thank you. We especially like it toasted and spread with ricotta cheese and homemade raspberry jam. Be sure to refrigerate or freeze, as it gets moldy in a warm kitchen.
Made this today, but used buckwheat instead of oats. I also added some lingonberries I had in the freezer. It turned out perfect.nazargozleme.com/libraries/58/1021-telefon-adres-bulma.php
Best Ever No-Cook Play Dough Recipe!
This recipe is beautiful. I would like to use buckwheat instead of oats. Did you use the same measurement of buckwheat as the oats in the recipe? Thanks so much for sharing! The loaf turned out beautifully. How much buckwheat did u add, same as oats? I made this last night and had some for breakfast, delicious! Thank you, thank you for this recipe! I have been making it weekly for the past 4 months or so and cannot remember life without a loaf in the fridge! To anyone wanting to try substitutions — just try, the recipe is so forgiving.
Every single week I do something different, depending what I have on hand. If I add lots more nuts common — this week I added a cup of pecans in addition to the almonds then I add a touch more water until it feels right. I also tried cacao nibs this week. They perfectly complement the coconut oil. Love trying different things too! This bread is amazingly wonderful, a God send! I make it with rolled Rye as I have intolerances to so many grains, I substitute the maple syrup with Malt, delish! It means that I can eat some carbs again, I have energy to get past lunch time again, a real bonus, it has healing properties too where it matters.
Well done truly life changing. Your recipe has them! Note: The only substitution that I will have to make is replacing the almonds for pumpkin seeds since I have a nut allergy. Great Jeanette! It is such perfect fuel this bread! I made this and it was good! I am looking for a quick portable breakfast, so I put mine in a muffin tin. I made 6 muffins the first time, then put the dough in the fridge and kind of forgot about it. More than a week later, I baked the rest of the dough.
I did add more water. Instead of putting them directly on the oven rack, I used a pizza tray with holes in it. This made 18 short muffins. BTW, I really like that the ingredients were in weights! Do you use salted or unsalted? I use organic unroasted sunflower seeds. I always double the recipe and thenI put 1 tablespoonful of salt — but even more could be used! If I put only 2 teaspoonfuls like in the recipe it would be way too low-salted for my taste. But also this can be adjusted. When you bake, you notice what changes you personally need. This bread really changed my life!
Since then my breakfast problems have been solved! Dear Sarah, this IS definately a really amazing and tasty bread, for sure. But after realising how many calories it has, I was shocked!! It might be good fats and carbs and lots of fibre as well, but at the end of the day, there are people like me who have to look down for the calories. Having calories per slice and I definately have to eat at least two slices to eat myself full, this is a huge factor and has to be pointed out!
It might be a healthy alternative to usual bread with flour, but definately with health restrictions for some of us as well. Thanks for the feedback! If the rest of your diet is full of low-calorie plants, then you have found the right balance. Maybe put in less coconut oil and sugar … I made this loaf about a year ago or so and found it a tad bit too oily and sweet, but still yummy. Thanks for developing and share this recipe. I baked it in one of those glass convection table top ovens, degrees F for the times given.
Condensation all over the glass sides of course, a little concerning at first — loaf a bit moister than expected but that is so much better than too dry and crumbly! And it may be from the convection oven, heating it longer would have dried it some. Hope the psyllium plays gently on my system but 3 Tablespoons of the powder in the entire loaf should not be a problem. I also used Ground Flax Meal which i normally keep stored in the freezer to help keep it fresh. The flax meal simply meant longer baking time by about 10 mins.
I used a regular loaf pan lined with parchment paper that hung over the sides so i could easily lift it out after 20 mins. Has any one tried to make this without coconut oil or ghee? My husband hates the taste of both of these oils. He does not mind any other oil ironically but I cant think of another oil that is solid at room temp, so maybe they wont work?
Any other thoughts? I tried it with coconut oil but he immiditaly tasted it and would not have it. I left the oil out by accident once and the bread turned out just fine. I now just add 1 Tblsp. I have to point out that there are plenty of other reputable brands of odourless coconut oil out there, but I find this one to be very good value for money. Hope it helps. I added NO oil. Perfect results. This is such a high fat recipe.
Oil is not necessary. The end result is much better without that extra added grease. Eliminating good the oil reduces calories as well. You can try the refined coconut oil that has no taste. I get organic refined coconut oil by the gal online. This happened for me, too, as I hate the taste of coconut oil. At first I used olive oil, and it worked well. I only put oil in the pan before putting the dough there, to avoid it sticking to the walls of the pan though it makes it anyway, maybe I should use baking paper. So for me olive oil and rapeseed oil work well, the only change I noticed was better taste!
Amazing recipe! Lol Probably the quality of my psyllium is not so great! This recipe uses Psyllium seed Husks. In a lot of places online, they sell Psyllium Husks not seed husks. Can Psyllium Husks be used? I subsitituted ground hemp seeds in place of the psyllium and the bread came out perfectly fine and tasted delicious. Hemp is a lot easier to find and has a lot of health benefits. Thanks for this. Orla, so happy to come across your comment.
Best Fudgy Cocoa Brownies
How much water did you use? Is it much more than in the original recipe? Olive oil would probably cause your bread to not firm up properly or burn. Avo oil has a high burn point and a buttery taste. Can I use ground flax seeds instead of chia seeds? Will the bread come out of the pan easily in the 1st part when you bake for only 20 mins? What a wonderful looking recipe! At the moment I am completely grain free, is there any way to make this paleo? I love this recipe, and your whole site!
Great stuff! Thanks in advance! I made this with cooked rice a mix of brown, red, white instead of the oats and it worked really well. Has anyone tried food processing the mix into a flour-y consistency before adding the wet ingredients? My husband makes this for us every week it really IS life-changing!
It works fabulously! I am like you, not a fan of big chunks, so I ran the rolled oats, nuts and seeds in the food processor. Not until flour, but just to break it up a little. Maybe five one-second pulses. Worked great. I made this bread a while ago and loved it! Thanks so much for this recipe, I absolutely love it! I made this bread with quinoa flakes instead of oats as well and it turned out great, no need to add extra water.
So you just put the bread upside on the actual rack in the oven? I just did that, but it was very difficult to handle. Is there an easier way? I works really and this way my 3 year old loves it. I started making this bread once a week, several months ago. A week or so after I started making and eating this bread I realized that my craving for sugar had almost disappeared.
This is life-changing bread! Thanks for this comment. I was thinking about adding hemp seeds I was going to half the chia and add the other half hemp. I am out of sunflower seeds do I was going to run to the store. I make this every week and I love it. During the fall I make a pumpkin spice variation using nutmeg, ginger, and cinnamon. I substitute the sunflower seeds for pumpkin seeds. I also decorate the to with a handful of these seeds too. The pumpkin itself becomes half of the water.
Also instead of maple, I use molasses. Also, the high amount of fibre in the bread probably reduces the actual number of calories we absorb unless you chew your food very very well, i suppose. If you add a teaspoon of butter which is really all that will fit! Not bad! Could you potentially double the amount for one loaf without ruining the consistency of the final product? I was thinking of using the toasted bread for veggie sammies, but the pieces of bread end up being a little too short. Can I bake this whole grain bread in a bread machine, or is that really Really not needed?
Am super psyched about making dark whole grain Scandinavian bread,. My bread machine warns that using a lot of nuts and seeds will damage the non stick pan in time so best to not use your machine, I know I am addicted to mine! Yes, I always use honey instead of maple syrup for this recipe. You can probably sub flax seeds with sesame seeds. Basically, the hotter you heat it, the more potential for reducing nutritional value. Excessive heat can have detrimental effects on the nutritional value of honey.
Heating honey higher than degrees F for more than 2 hours will cause rapid degradation. Heating honey higher than for any time period will cause rapid degradation and caramelization. I replace half of the flax seeds with millet. I also toast all the seeds and oatmeal in a cast iron pan on top of my stove. This breaks the husk of the flax and makes the seeds pop making this even more nutritious…. You could try dates and perhaps other diced and dried fruit or molasses for its iron content, coconut syrup or stevia like Sarah mentioned with spices.
This bread would be great as a savory, stuffing bread with sage in it and thyme. I was once, in the late 70s, a non meat, whole foods person… I eventually in the course of spiritual development began to see the power of grace and gratitude in all things including food. While remaining much the same, I do include some meats, depending on the source… Thank you.
Just fabulous. My student brought in some that her father made and now we are all addicted. I over load mine with the slivered almonds and cut back a tiny bit on sunflowers. Thank you!!! I am also working on turning it into a savory loaf by adding more savory spices salted nuts and a little tiny bit of Italian sausage.
A work in progress…. And then the phytic acid and other anti-nutrients and just in the water than then gets cooked into the bread. Cooking kills all good stuff about it. General questions — not just for this post: Chia — anyone know how to get phytic acid off of chia?? Soaking it just turns it into goo. And eating it without soaking it just binds all other good micronutrients to which just get pooped out. And has anyone heard about regular chia consumption causing leaky gut symptom?
And Sarah has mentioned that hemp hearts do not need to be soaked because they are already really digestible, but what about the anti-nutrients? Should they be soaked too? Should we be soaking all our nuts? Walnuts too? Any way to make them yummier?
Can you roast them after soaking, or would that kill the good stuff? Thanks anyone who can teach me a few things on these topics! To answer the soggy nut query — from what I have read, I understand you can soak and rinse nuts then dehydrate them at a low enough temperature to bring back the crunch without damaging nutrients. You know, you just asked ALL the questions I was confused about…theres really so much of info to absorb.. I hope someone responds!!
I suggest soaking most nuts and seeds then draining that water before drying the nuts and seeds on a very low oven temp or dehydrator to retain nutrients. Roasting reduces phytic acid while the bread is baking. Flax is heat sensitive so yes, some nutrition is lost in roasting the bread. Ground flax oxidizes quickly so if you want to use this form, always grind some yourself to use right away. Never buy already ground flax. Sprouted chia, flax and hemp are actually beneficial for leaky gut due to the great fiber that supports good gut bacteria.
After soaking and drying nuts, you get a yummy crunch. Hope that helps. Soaking activates an enzyme phytase that neutralizes phytates. You are not soaking out the phytase. Here is an article that explains it relatively simply. Do you have a breakdown of calories, carbs, fiber, protein, etc. It baked ok in the oven but ended up very crispy and raised on the outside and sloppy inside, so basically just too much water — hard to avoid with the soaked oats.
Once you grind flaxseed, it begins to become rancid, so only grind it right before use. Great recipe! Came out just as in the picture and tasted delicious. I substituted pumpkin seeds for the nuts, which worked really well. Only thing: I found it crumbles quite a bit when I tried to cut some slices to freeze it had cooled completely — so I ended up eating three instead of one oops.
Should leaving it in the oven longer make it less crumbly? Try giving the nuts and seeds a quick blitz first, and then add at least two cups of water. This comes out perfectly held together when I make it that way. I have had this recipe book-marked for a while and finally tried it. It is just the hearty addition I need to go with my soups and salads for lunch. I halved the recipe and made a mini-loaf, no silicon loaf pan so I lined my metal pan with parchment paper.
Love this recipe. I just made it today! I think I will try it with the ground flax next time. Thank you so much for sharing this recipe, and I am forever indebted to you for this! Have made these many times now and they are always perfect, they look exactly like your pictures, but more importantly taste fab. I have used both margarine and butter with very little difference. Also coconut oil works well but olive oil is good aswell. I made a Black Forest tiramisu recently using these brownies instead of the usual boudoir biscuits. It was superb, went down great at my dinner party.
I would use this recipe anytime! I do love baking and they are always bragging and sharing their care packages I seldom make Fudge Brownies there just to much work and very messy to make these were simply and so versatile. You get 10 stars for them. It Melts faster and makes recipes far less grainy!! These are truly amazing. I love the texture so rich n fudgy. I made this.
The picture of the suppose final look of the batter was different from mine. Can you help? Is there any videos that i can look into? This is very delish and i want to perfect it like on the picture. Pls help. Hi Joan. All I can suggest is maybe they were over mixed or over baked?
I thought I followed the recipe to a T— including very very delicately and carefully folding the flour into the batter and even mixing in the other dry ingredients first so the flour would spend the least amount of time getting mixed. Any ideas what could be going wrong? What size tin pan would I use?
And would I still bake at same temperature and time? Thank you for sharing this recipe! You may know it as All Purpose as opposed to Self-Rising flour. OMG this is the yummiest brownies i ever tasted. I was sold on the calories! I made 4 batches in 1 big bowl and baked them for 25mins and they came out great! Perfect wiyh a hlass of cold milk! I made these brownies GF with just using GF cup for cup flour in place of the regular flour! Friends and Family said it was the best brownies they ever had GF or regular! Going to make a double batch next time since they were gone so fast!
Oh my!!!! The brownies were so good, my family wants more this weekend! Thanks for the recipe. And I have also tried a lot of your recipes and they all have turned out great as well! I have printed out many of your recipes and have them in my recipe folder! Thanks so much!! These are amazing! Came out perfectly! Or do you recommend just making 2 batches?
Love your site. Hi Katt!
Readers have had success doubling the recipe and baking in the size pan you suggested! It should be fine! And thank you so much! Just wow. These were so darn simple and just amazing. Thank you for quenching my fudgy brownie craving. If the kinds to ever leave a comment but I gotta say these brownies are the best ever!!
Easy and per instructions you can double or triple it without any difficulty I have! I served it with chocolate sauce and brownies they were perfect! Also had them for midnight snack on its own and they were still gorgeous cold!!!! I have tried most of your recipes and they have never failed me Thank you soooo much for your recipes they are. Epic just like you. My son has been telling me he wants to find a recipe for a fudgy brownie recipe. Well, I finally found it. I made them today, and he said these are exactly what he was looking for.
Thank you. What kind of brownie sorcery is this??? I made these for a birthday in place of a cake it was the right choice! So fudgy, gooey, and chewy! I love cakey brownies, but these are so yummy! Omg these are amazing!! Added chocolate chips for the kids and they loved them! Ok I know are supposed to eat batter but I still do. Anyway first time making this batter brownies still cooking and oh my goodness gracious I was in heaven.
I will never buy boxed brownies again. So I did this recipe and put the brownies in for 32 minutes — perfection. Made a pan of these for friends, everyone liked them! So moist and satisfying. Will add chocolate chips next time. Hi Karina, I made these last night because I was craving chocolate and trying to procrastinate studying : and they were absolutely amazing!
My housemates devoured them and even my bf who is not a chocolate addict like myself loved them! I added about a tsp of instant coffee to them. Sooooooo good! Definitely satisfied my chocolate craving! This is the best brownie recipe I have ever tried. Prior to this I could only make semi fudge brownies via box The husband loved these too! I followed recipe to a tee and you did not disappoint. Just made these brownies and while the taste and texture are lovely…. So… now we are eating delicious brownie crumbles at home! These are hands down the best brownies. I baked in a glass dish so I should have baked it for only 15 minutes… still very good!!
Thank you so much for sharing this recipe! I had to improvise the vanilla with almond extract and kahlua. Such a delicious and simple brownie. What brand of cocoa powder did you use? Made these last night! My boyfriend and I loved them. These were sooo good! I even used organic pure cane sugar and they turned out amazing! I set the timer for 25 min and when I checked them they seemed kinda jiggly in the middle so I set the timer for 2 min longer. After eating them I think I will stick with the 25 min.
Thanks for this recipe! Any help would be greatly appreciated cuz I want to have this recipe on hand!! I ended up having to make these with brown sugar. I made them anyways and they still turned out super yummy! Such a simple and tasty recipe. Wow — these are incredible! I never ever comment on anything but this time I really have to!!!! Just toooooooooooooooooooooo good! My family is a big food critic but these brownies they all loved and there were no improvement suggestions.
I must admit this is my all time favourite and easy brownie recipe! Made this tonight. Definitely has the perfect fudgy, gooey texture we were craving. I found the sugar to chocolate ratio was a bit too much. Thanks for sharing this great recipe…. I almost never comment on anything but I just have to. Thank you…this is it. This is the one. My brownie fantasy wishes are permanently fulfilled. Followed the recipe almost exactly- just used dark cocoa powder and had to use gluten free flour, plus my butter is salted. Yeah, no regrets either. Thank you so much for this amazing brownie recipe!
I used earth balance margarine instead of butter for a dairy free version and they still turned out perfectly! This will become my go to recipe. The two of us devoured the pan yesterday…. If I may be so bold to suggest when adding flour and cocoa do so by hand. Fold in till just barely incorporated. First bake was 25 minutes, today will take out at 20 minutes. Thank you for a terrific recipe, satisfied every sweet tooth in my head! Sheer perfection. I had given up on finding a brownie recipe worth spending the time making from scratch.
I bake everything from scratch…everything except brownies. Even recipes from t. Not fudgey and dense like you get from bakery brownies. I think the major difference, besides the obvious genius, were the tips given to avoid brownie-making disaster. Thank you, Karina!
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My dreams are finally answered. These were quick and easy and utterly decadent. My hubby was gushing over these and I now have the recipe to keep his chocolate cravings satisfied. Yay for good brownies! Fudgy brownies are the best! Do you think a tablespoon of lard would have the same effect as the oil?
Btw…these are by far the best from scratch brownies ever. They are made weekly here. Hi Stephanie! If you try it, please let me know how you go! This is the BEST! These are now my go-to! Pregnant and loved these! Oh man! Just made these. I am 7 months pregnant so this is pretty much nirvana in my mouth. Any ideas of what happened?
Omg,these were so fudgy. I doubled the recipe made plenty. Made these yesterday and they did not disappoint. Fudgy and easy to prepare. Only thing I did different was melt butter in microwave. Was disappointed with all I tried…. It is criminal how easy AND delicious these are. Arrest me then! Thank you for this recipe. Do I spray the baking paper or the pan? And if I spray the pan then what is the reason I need baking paper? I have a super delicious brownie recipe but I would totally try these and would like to make them this weekend and try them.
Have searched a good many years for a great brownie. This is by far the best brownie recipe I have ever made. I just quit looking any further. This is something I can teach my granddaughters to bake. Absolutely delicious…especially with a few chocolate chips tossed in. I just made these and wow! They are amazing. So perfect, thank you for the best Brownie recipe I will forever use this recipe.
I really want to try this recipe. Do you think they are too moist for that? Made these a couple of days ago and they are just incredible…I loved them so much I am going to make them for Christmas! Can I make the batter the night before, or is it best made fresh? So fudgy and gooey and just pure delicious. Key word, were. I added walnuts because we love walnuts in our brownies, but otherwise these were the perfect brownie!!!!!
I used regular granulated sugar, dark chocolate cocoa powder, and added some mini chocolate chips. These look amazing! Do you think almond flour could replace the AP? Amanda almond flour will not work with these! Tried it and i super love it! Super fudgy.. Thanks for the recipe.. Just made these and omg amazing!!! Great recipe!! I made the brownies today and I must say simply delicious…. I extended the cook time by 5 minutes. Loved these!
Was looking for a brownie with cocoa powder to cut costs but was extremely skeptical of how it would taste. I think I like this recipe even better than my go-to chocolate one — I can never usually get both a fudgy interior AND crispy top, but your directions were super clear. I bake cookies, cakes, breads, rolls, scones. And I am pretty proud of the outcome. But brownies? Almost gave up because I bought some brownie mix from Costco last weekend. But, I have been really eyeing your recipe for days.
Told myself that if this recipe fails again, brownie mix it is! My husband and I loved the brownie. Thanks for the recipe! Baked mine by the way for 18 minutes,. These are one of the basic food groups, right?! I made these using vegan butter, canola oil and a gluten free flour and they were incredible! The first pan disappeared that same day since my family decided gluten and dairy free tastes delicious. Any time one of my GF and DF creations gets rave reviews from the rest of my family, I know that recipe is a keeper.
I baked 25 minutes exactly and did not use parchment, just a good greasing, and they came out super fudgy and did not stick to the pan. I made them tonight and I added peanut butter as well as walnuts which my family insisted that I add them … they are delicious. These brownies are amazing! I have some baking in my oven for the second time.
Such an easy recipe, and these brownies come out of the oven exactly how I like them, fudgy and rich. Is the parchment paper necessary or will a simple greasing of the pan suffice? I used olive oil for the cooking oil. The batter came together very well and had a great consistency. After 20 min they were perfect.
They taste really good and have a great moist, chocolaty, flavor. Thank you for commenting! Thank you for the simplest recipe and the most delicious brownie I ever tasted! These brownies are so perfect. Thank you for giving me a new favorite brownie recipe. Rich, fudge, everything you promise. Thanks thank you Xoxo.
My bf ate them all! Now I have to make another batch. Followed the recipe exactly as written and the name says it all. Fudgy fudgy fudgy. Just from a box. These were so easy and so good. Hi Nancy! They measure with sugar and taste like sugar without leaving an aftertaste. These brownies have tempted me to bake them. Looks so heavenly. Btw, do I measure the butter before or after melting?
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I made these last night…yum! I added pecans to the brownies. My sister said they reminded her of the cream cheese brownies she used to get when she lived in Pittsburgh. I may have to try that next. These brownie sound fabulous ,however l find following your recipe difficult as it is all in cup size.
Can you tell me in metric what a cup is. I would really appreciate it if you could. Many thanks Lorraine. Hi Lorraine! For liquid, 1 cup is ml or 8. Your email address will not be published. Recipe Rating. This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Print Recipe. Best Fudgy Cocoa Brownies. A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
Prep: 10 mins. Cook: 20 mins. Total: 30 mins. Serves: 16 brownies. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper or baking paper ; set aside. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour another minute.
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined do NOT over beat as doing so well affect the texture of your brownies. Pour batter into prepared pan, smoothing the top out evenly. Bake for minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch the brownies will keep baking in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
Remove and allow to cool to room temperature before slicing into 16 brownies. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit cranberries, raisins, etc. For even fudgier brownies, use half white and half light brown sugar! Whisk your butter and sugar really well. Beat in your eggs for a good minute. This step is crucial for that crackly top 3.
Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies. Do NOT over bake them! I like mine at exactly minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.
I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out. E-Mail Address. Comments These are amazing, thank you so much for the recipe. This is a great recipe!!! Hi Larisa!! Hi Will, I am glad that you like the brownies.
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