Beth’s Foolproof Fudgy Brownie Recipe

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Foolproof Brownies
Foolproof Tiramisu
Foolproof Crepes
Foolproof Lava Cake
Foolproof Snickerdoodles


4 oz (112 g) semi-sweet
12 oz (336 g) bittersweet
1 tbsp (15 ml) vanilla extract
½ tsp (2.5 ml) instant coffee
1 cup (240 g) of unsalted butter
4 eggs
1 cup (200 g) of
¾ cup (90 g) of flour
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) baking soda
2 tbsp (30 ml) Powdered Sugar for garnish (optional)

Preheat oven to 375F. (190 C)

Melt and butter a pan on low. Add vanilla and instant coffee, stir to combine. Allow to cool slightly.

a small bowl combine flour, baking soda and salt.

Beat eggs and sugar together until smooth. Add mixture and beat until smooth. Then add flour mixture, beat until smooth.

Transfer into a 11 x 16 x 1 pan, lined with parchment paper. Pour batter into pan, and smooth with a spatula.

Bake 10 mins exactly. Allow to cool for at least 30 mins to 1 hour, but overnight even better! (they will get chewier)

Cut into 3 x 3 squares, sprinkle with powdered sugar (icing sugar)

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94 Comments for Beth’s Foolproof Fudgy Brownie Recipe

  1. merikuri on October 26, 2013: (Reply)

    Hi Beth! Just wondering what if I’m using a deeper pan, do I increase the
    time of baking (and how do i know if the brownies are cooked and done?) or
    stick with 10 minutes? Thanks!

  2. Entertaining With Beth on October 26, 2013: (Reply)

    Yes for a deeper pan you should cook probably 12 mins. Just stick a
    toothpick in the center and if it comes out clean they are done 🙂

  3. Amy Ellis on October 26, 2013: (Reply)

    Okay, I have made this a few times now. Two things: SHE ISN”T KIDDING WHEN
    SHE SAYS LET THEM COOL… they are so sticky and fudgy… it will make a
    huge mess if they aren’t cool to serve. Second, the dark cacao IS BETTER. I
    sent a man to the store to get the chocolate (what was I thinking?!) and he
    brings home MILK CHOCOLATE… brownies tasted “cheaper” and too sweet and
    not as rich. Even if you dont like dark chocolate, GET THAT DARK CACAO. It
    tastes BETTER.

  4. Amy Ellis on October 26, 2013: (Reply)

    I fully agree! I am getting requests for your recipes for desserts to bring
    to other people’s parties. I call for more desserts, please!

  5. Entertaining With Beth on October 27, 2013: (Reply)

    Ha! Yes! More desserts on their way! Foolproof Tiramisu, Apple Turnovers
    and my personal new faves “Cinnamon Sugar Doughnuts with Coffee Ice Cream!”
    🙂 yummmy!! pic of this one on my IG Feed 🙂

  6. Gwen Nguyen on October 30, 2013: (Reply)

    Hi Beth I’m wondering can I use all semi-sweet chocolate for the brownie
    instead of semi-sweet and bitter-sweet? And if I would do it in a smaller
    pan which will make these brownie thicker, what will the time be changed?
    Will it longer or higher temperature? And by how much? Thanks

  7. Entertaining With Beth on October 30, 2013: (Reply)

    Hmm you could use semi-sweet but I find they tend to become to sweet after
    that. But if you prefer it, you could use, but just reduce the sugar by 1/4
    cup. Yes if you use a smaller pan, the brownies will be thicker. Keep at
    the same temp and time, check at 10 mins, if a toothpick comes out clean
    they are done. If not they may need another 3-5 mins. Enjoy!

  8. MissMouche Mouche on November 1, 2013: (Reply)

    Hi Beth!! 🙂 i’m wondering if i can use milk chocolate instead of the semi
    sweet ones because i don’t have them, and is it ok if i don’t put in the
    instant coffee powder??? : PLEASEEE READ

  9. Entertaining With Beth on November 1, 2013: (Reply)

    Yes you can omit the coffee, but I would not use milk chocolate. It’s too
    sweet for something like this. (See comment below from another user who
    used milk chocolate and was disappointed with those results) A mixture of
    bittersweet and semisweet is really the best bet. 🙂

  10. katie via on November 2, 2013: (Reply)


  11. Katelyn Boser on November 10, 2013: (Reply)

    Could you do a kitchen tour?

  12. Rachel Julie on November 18, 2013: (Reply)

    I would love to make these for thanksgiving, so would I be able to bake it
    this week and freeze it for thanksgiving?? Thanks

  13. Nabilah Abdul Rahman on November 21, 2013: (Reply)

    what type of flour do you use??? 

  14. Nabilah Abdul Rahman on November 21, 2013: (Reply)

    what type of flour do you use and when do you put in the vanilla extract?
    you put in vanilla extract as one of the ingredients for the brownies but
    you didnt use it in the video. reply, please!

  15. Cici Bai on November 23, 2013: (Reply)

    Kitchen tour plz!

  16. Angel Liu on November 24, 2013: (Reply)

    Hi Beth, is parchment paper just the same as baking paper? Because baking
    paper is all we have in Australia

  17. Phee Carpio on December 2, 2013: (Reply)

    hi ms. beth what if I dont have baking temp., how many min. will I wait to
    reach 375F. will it be high or low heat only? thanks :))

  18. Christine Fan on December 2, 2013: (Reply)

    hi Beth! this recipe is AWESOME! but i have a problem lately! the brownies
    are awesome once they are out of the oven and a bit cooled but the next
    morning they become really hard, I’m thinking it may be the room temp is
    too cold therefore making the brownies to turn hard, do i reduce the butter
    or reduce the dark chocolate? plz help me solve this problem! =)) 

  19. Mariana Molano on December 3, 2013: (Reply)

    There must be Beth’s brownies in heaven!!!!! because they are the most
    amazing brownies EVER!!! who can say no to this brownies?!?!?! 

  20. Goragod Chamgamon on December 4, 2013: (Reply)

    Can i cut half of the ingredient off? Are they going to be the same? Thanks

  21. amith p on December 5, 2013: (Reply)

    God I love Beth’s channel. The tips are to die for.

  22. Jiab Riabroy on December 15, 2013: (Reply)

    I made this twice already! My husband cannot stop bragging to his friend
    how good these brownies are! Thank you, Beth!

  23. SIllykitty Sillykitty on December 19, 2013: (Reply)

    Beth could I add mint extract to these? Would they be good? My boyfriend
    loves mint so I’d love to make him mint fudgy brownies. How much would I
    add? Thanks!

  24. Pau Villains on December 19, 2013: (Reply)

    This looks super gooooood. I’m craving so much right now. Thanks Beth.

  25. Hazel Goh on December 21, 2013: (Reply)

    hey there beth~ can you show us how to make a moist,soft chocolate cake
    recipe please~? ><

  26. SIllykitty Sillykitty on December 23, 2013: (Reply)

    Hi it’s me again. Would a 9×13 baking dish work for these? Or should I just
    get the one you used? Thanks!

  27. GALILEAH SANCHEZ on December 24, 2013: (Reply)

    Can we use wax paper instead ?

  28. tomikool on January 3, 2014: (Reply)

    Hi Beth, I tried this recipe and it was so amazing. My boyfriend loves this
    so much. I want to make this quite regularly and honestly I think it would
    have been better to reduce the butter. I wonder if it’s possible to reduce
    the butter and how much should I reduce it by. Thank you!

  29. BrainyCrafter on January 3, 2014: (Reply)

    Mmm, mine are in the oven now!

  30. yaly yechezkel on January 7, 2014: (Reply)

    heyy bath – can i make this recipe with white chocolate ??? please enswer
    me ‘ i really need your help . my sister gonna celebrate her birthday soon
    , and she really love white chocolate . tnx! :)

  31. Goragod Chamgamon on January 27, 2014: (Reply)

    All I can say. This is the ultimate fudgy brownies everrrrrr!!! I love it!!
    ThAnks for sharing such a good stuff for us!! <3

  32. Natalie Ng on February 9, 2014: (Reply)

    if i use a 8×8 pan, do i still bake it for 10mins?

  33. Sandra M on February 10, 2014: (Reply)

    Thank you Beth, this is the best brownie i have ever eaten, and it was made
    by me. My friends enjoyed, thanks again!!!!!

  34. Sandra M on February 10, 2014: (Reply)

    And it.s super easy and cooks in no time! I made it at night for the
    following afternoon, and when i took it out of the oven i was like it.s a
    major fail, it looked so “soft” but nooooooo it was just perfect after it
    cooled down

  35. Megantara Santoso on February 10, 2014: (Reply)

    Made this twice, cant bake in 10 mins on 190° C, (batter gets a bit thick,
    because im a little slow), the taste is great though, much better than the
    one i usually buy @ bakery. So if my brownies done in 20-30 mins (a bit
    black, but still great around the edges), what did i do wrong?

    Note: i used grams instead of cup, my 4 eggs are 240 grams.

    Thanks for sharing this recipe, my daughter loves it

  36. Roxy Preciado on February 12, 2014: (Reply)

    Beth, could I use a mixture of semi sweet and milk chocolate chips?

  37. chichilena on February 12, 2014: (Reply)

    Best recipe ever!! thanks a lot!! from Chile

  38. yaly yechezkel on February 14, 2014: (Reply)

    can i use regular chocolate instead of these two kinds of chocolate??? it
    really hard to find it.

  39. Roxy Preciado on February 15, 2014: (Reply)

    Beth!!! I made these for a surpise for my husband for Valentine’s Day!!!
    They were yummy I used a 9×13 baking sheet and adjusted the baking for 15
    mins and they were devine!!! Beth I will never go back to the box junk
    again!! Thank you for sharing this yummy recipe with us. Btw.. I used the
    same Chocolate as you. 🙂 🙂 thank you

  40. Sophie White on February 22, 2014: (Reply)

    Can you actually taste the coffee once they’re done?

  41. Jayce Ann on February 26, 2014: (Reply)

    Hi. I don’t have 11×16 only 8×6 2 inch deep. How long should I bake it?

  42. Fatima T on March 1, 2014: (Reply)

    hi.. how do you know if they are done ?

  43. Simply me on March 4, 2014: (Reply)

    You used two sticks of butter?

  44. Rania M on March 9, 2014: (Reply)

    BETH! you’ve brought me to ooey gooey chocolatey heaven! :D. i neeeeed
    this, asap!

  45. veronica hurtado on March 10, 2014: (Reply)

    SSOOO trying this one day. I LOVE CHOCOLATE. Hey Beth is it ok if you just
    melt the butter and the chocolate in the microwave?

  46. Fernando Khubeir on March 12, 2014: (Reply)

    Hi beth. I don’t have any parchment paper at the moment. Could I use
    pam..or wipe some canola oil all over the pan?

  47. Nathania Isnandar on March 14, 2014: (Reply)

    Hi Beth, what should I do if I want to make it not so fudgy but not cakey
    either? should I add a little more flour? thanks

  48. KrissyFivee on March 16, 2014: (Reply)

    “unless you eat the whole pan” That’s exactly what I’m afraid of! Ahaha.

  49. rex prime on March 19, 2014: (Reply)

    Beth help! Why is my brownie wet !?!? 

  50. Bliss Fancy on March 21, 2014: (Reply)

    Hi Beth! What should I do about temp on my oven since it seems to run a
    little hot? Turn down the oven or shorten the cook time? 

  51. ysabel lamar on March 21, 2014: (Reply)

    Hi beth! Howcan i make my brownies have a fudge center and a crusty top and
    bottom? Do i have to increase the temperature? Thank you :D

  52. Sara Amin on March 21, 2014: (Reply)

    So I tried this recipe and oh my God! I have never had better brownies!!
    Trust me I’m not exaggerating one bit. This recipe is perfect and since
    that day I’ve been making this recipe so much. Thanks a lot Beth 🙂 keep
    putting up more dessert recipes!

  53. Sherwin Reyes on March 22, 2014: (Reply)

    HI beth, a friend told me that i can put a mixture of philadephia cream
    cheese, sugar, egg and vanilla and top it right on the batter before
    baking. would it work in this recipe? 

  54. kamal hemantha on March 23, 2014: (Reply)


  55. Marta Jurisic on March 26, 2014: (Reply)

    Beth,I made this brownies and they were so amazing. I’m so happy I finally
    found the flawless recipe I was looking for. Thank you. :)

  56. Jae cheong on March 26, 2014: (Reply)

    Your recipes are sooo goood!!!

  57. Isabella Xiao on March 26, 2014: (Reply)

    How would you substitute the time and temperature if I’m using a 9*9 inches

  58. Beverly Tan on March 30, 2014: (Reply)

    Beth my brownies came out crumbly! Is there a reason why?

  59. Ellen Deng on April 6, 2014: (Reply)

    Hi Beth! So I’m making macarons for my French class and I’m not sure
    whether people in my class enjoy raspberry macarons. Do you have an easy
    recipe for vanilla or chocolate filling?

  60. Camara Ewel on April 17, 2014: (Reply)

    You said Chocolate so many times that chocolate sounds Weird! 🙂 But I love
    that you are giving your tips to us and I baked it and it has never been
    tasted so good before! Thanks so Much for the Recipe it helped very much!
    😀 you are my favorite Baker in the intire world!

  61. Yong Jing on April 18, 2014: (Reply)

    i’ve made this!! and turns out greeaatt just like yours! thanks^^

  62. Pico Digioe on May 6, 2014: (Reply)

    Hey,could you use a smaller taller tin and make a more fudge like brownie?

  63. Jonni ishka on May 7, 2014: (Reply)

    made these yesterday and turned out fantastic ! even though i completely
    forgot to add the vanilla escence and the baking soda and salt ! Thanks
    alot , amazing recipe ! ive tried about 7 of your recipes, and your broken
    down instructions are so easy to follow and amazing tips ! thanks ever so
    much ! :)

  64. kittyroberts_ on May 8, 2014: (Reply)

    I came across your channel yesterday and I am in love!! Slowly going
    through all of your videos haha

  65. Soo Yan Ng on May 13, 2014: (Reply)

    Just subscribed to your channel! You are so bubbly, I love your
    personality! I will be trying these tomorrow :)

  66. Anjali Chakraborty on May 23, 2014: (Reply)

    Hey Beth this video really helped me get the right chewy plus fudgy
    texture.Just one question though, Can I use 5oz of bittersweet chocolate?

  67. Christina Loh on May 27, 2014: (Reply)

    Hi Beth! Can I replace butter with coconut oil?

  68. Stacey Garcia on May 30, 2014: (Reply)

    I just made these and they came out great! Truly the best fudgy brownie I
    have had and also simple to make! 

  69. Maria Barbhaya on June 3, 2014: (Reply)

    Is it OK if I use chocolate chips….???

  70. Eden Davis-White on June 30, 2014: (Reply)

    I can’t wait to make thease !!!! Thanks sooooo much for the tips

  71. Kathi B on June 30, 2014: (Reply)

    I tried them, but they were reeeaaally bitter… I would prefer some
    sweeter ones.

  72. Jacqueline Jordan on July 2, 2014: (Reply)

    Beth this is a great recipe in the respect that if you compare your brownie
    to the original Fanny Farmer recipe it is almost the same. The question I
    have is how do they keep? I have tried the original Fanny Farmer recipe
    and I have noticed that after a few hours they are hard as rocks. Does
    this one tend to do that too? 

  73. Glendayy siiew on July 6, 2014: (Reply)

    Hi Beth, may I know how many servings does this recipe make? I would love
    to give this a try:) 

  74. Kathi B on July 8, 2014: (Reply)

    Oops… I accidentially used 85% cacao chocolate last time. I guess that’d
    be bitter…

  75. nataly skripachuk on July 30, 2014: (Reply)

    isn’t 112g of semi sweet chocolate 1oz? not 4oz

  76. Linda Olvera on August 8, 2014: (Reply)

    Hi Beth. These brownies look so delicious!
    I was wondering if I could us Milk chocolate with the semi sweet chocolate?

  77. Len Senpai on August 23, 2014: (Reply)

    Hi Beth! It’s Darkslasher777 I changed my name x3 I wanted to ask if I can
    put this mixture into a muffin tin, and just bake it so it becomes a fudge
    cupcake. Thanks! :D

  78. Adrienne Turner on August 29, 2014: (Reply)

    Has anyone tried these? I do not like mocha flavored things and I don’t
    like/drink coffee. With the addition of the instant coffee do the brownies
    have that hint of mocha? They look amazing and I really want a fudgy not
    cakey go to brownie recipe. 😀 Great video!

  79. Pradnya Kulkarni on August 30, 2014: (Reply)

    Hi beth, my brownies are rising up really high and breaking down when I
    take them out, any suggestions???

  80. ng kai ying on August 30, 2014: (Reply)

    Hi Beth, can I use semi chocolate chips to replace the semi sweet baking

  81. Nismah Shargawi on August 30, 2014: (Reply)

    It looks so delicious :P

  82. Hakim lala on September 2, 2014: (Reply)

    dear beth
    hi!its me again!im going to make this for my class in 3 days time and i
    want ti ask if it is ok if i put dulce de leche(a milk based caramel)or
    will it be too sweet?cant wait for your reply!:D

  83. Hakim lala on September 2, 2014: (Reply)

    dear beth
    hi!its me again!im going to make this for my class in 3 days time and i
    want ti ask if it is ok if i put dulce de leche(a milk based caramel)or
    will it be too sweet?cant wait for your reply!:D

  84. Jacob Lee on September 13, 2014: (Reply)

    Beth, just found your channel today. Can’t believe I’ve been missing out so
    long! Quality videos!

  85. Beth Le Manach on September 19, 2014: (Reply)

    We all need a foolproof brownies recipe, and this is it! You”ll either
    love me or hate me for this one! PROCEED WITH CAUTION! These are highly
    addictive! LOL! 

  86. hanna k on September 21, 2014: (Reply)

    Hi. Do you have a banana bread recipe? I love banana bread and I can never
    find a good recipe. Also, I love all your recipes. They are all amazing.

  87. Mimi Lee on October 8, 2014: (Reply)

    Hi Beth,
    Tried your recipe, loved it. I added a 1 tablespoon of Khalua to enhance
    the richness of the chocolate. Superb! 

  88. Victoria Wee on October 13, 2014: (Reply)

    what would be the baking time if i use a 8×8 baking pan?

  89. Shaharbanu Tafhim on November 2, 2014: (Reply)

    masha Allah! You are soo awesome ♡ I love your recipes ♡ 

  90. Christina Zuo on November 4, 2014: (Reply)

    How come you don’t do those videos like in kin community

  91. Silky Goyal on November 7, 2014: (Reply)

    Hi Beth..
    I love your recipes.. Is there any ways to replace eggs from the recipe?

  92. Lina Said on November 11, 2014: (Reply)

    Its hard to find dark chocolates in my country.. Can i use semi sweet
    chocolates and just lessen the sugar? Will it taste different? 

  93. Edmund Mendoza on November 18, 2014: (Reply)

    Hi Beth I’ve made these Brownies twice. Some reason they keep coming out
    very WATERY. I have to cook them for 20 min rather then 10 for consistency.
    I’ve watched your as I’m making them and still continue to come out the
    same how can I fix this? 

  94. bluealligatorfish on November 22, 2014: (Reply)

    Tried this out today, I was a bit skeptical about the amount of butter
    required so i reduced a bit, but other than that i followed all of your
    steps. My chocolate burned at the bottom while it was melting it so i think
    it would be better if we melted it over boiling water like other videos on
    YouTube. After baking the batter it turned out to be runny and even after
    an hour of refrigerating it was still gooey, not to mention there was
    butter seeping out at the bottom So I baked it for ten more minutes but it
    was still gooey and sticked to my knife(it can’t even hold together into a
    piece), then I baked it for ten more minutes but still the same. I’m really
    disappointed, I don’t know where I went wrong.

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