Molten Chocolate Chunk Brownies

Grams!! I avoid recipes that only use measurements and not weights. Using a scale is so much faster and easier than digging out my measuring cups. Hate that!! Fantastic results. Crispy on the top, gooey in the middle. Perfect brownies.

• JRD

• MN

• 4/20/2023

These were delicious! Crunchy outside and gooey inside and could not be easier to make. I took the advice of those who recommended 1/2 tsp. salt and also used a Lindt Sea Salt chocolate bar and a bit for the chocolate, just for a mini-twist. I also - just for fun - used my scale and weighed all the ingredients. Just a note re Alisonpres7056's post - you can't equate weights and volumes. It will depend which ingredient you are measuring, although I did find the conversions give in this recipe to cups pretty accurated for the ingredients used here.

• Kate

• Toronto, ON

• 9/11/2022

Delicious. Add salt and maybe will try the comment about instant coffee. To you folks who need the pan size in US??? Any ruler you had in 1st grade will give you the cm in the other side of the inches. The rest of the stupid question about US measurements - google works and any cheap food scale will have both us and metric.

• Sheryl

• Rhode Island

• 5/5/2022

These look delicious and I cannot wait to make! Please write this for US measurements as others have requested as well. Thank you.

• Anonymous

• Sedona, Az.

• 12/4/2021

Seconding addition of salt to the batter, and to the use of European style (cultured) butter, which makes any baked good more flavourful. re the metric measurements, dear people, we're •bakers•, we can put on our big baker pants and find a conversion table. These turned out perfectly, and enter my top brownie recipes, the others are David Lebovitz' Dolce de Leche brownies. and Nigella Lwason's Triple Chocolate Brownies.

• Denis Pelletier

• Montreal, Quebec

• 11/1/2021

To CHENEY.JANICE4715 who insisted that all ingredients be converted to US measurements for her and to JOEASERY who obnoxiously IN ALL CAPS DEMANDED THAT EPICURIOUS GIVE HER THE SIZE OF 20 CM PAN AND THEN SHE WILL RATE THE RECIPE....what the heck is wrong with you people???? GOOGLE it!!!! It's called THE INTERNET and it's full of answers to your dumb demanding questions.

• JulesP

• Los Angeles

• 11/1/2021

I can't believe that people are actually threatening to not use this recipe unless given US measurements. Sounds like tourists who go to France and demand that everyone speak English. A wee bit self-centered perhaps.

• stone

• sacramento, CA

• 9/25/2021

Good brownies! If I make these again I will definitely cut back on the sugar, I love sweets, but 1 1/3 cup sugar is overwhelmingly sweet. Also would recommend baking a little bit less than 50 minutes if you like fudgier brownies.

• hailey

• 9/20/2021

Metric measurements! Finally, a recipe I can use. I haven't made these brownies yet. But this deserves four forks just for the metric measurements. Thank you!

• Anonymous

• Singapore

• 7/24/2021

Metric measurements! Finally, a recipe I can use. I haven't made the brownies yet. But this deserves four forks just for the metric measurements. Thank you!

• Anonymous

• Singapore

• 7/24/2021

175 grams = about 3/4 cup, 125 grams = about 1/2 cup.

• alisonpres7056

• 7/17/2021

This exceeded my expectations, considering the fairly standard ingredients and easy prep method. The brownies were definitely dark and fudgy, with a crackly skin on top. One thing to note though is that because the batter is a lot for this pan size, the brownies take a long time to bake (1 full hour for me), which makes the edges a bit dry and crunchy - but the brownies also come out nice and thick. I weighed the ingredients and made two small tweaks: browning the butter, and adding 2 tablespoons of malted milk powder.

• adirao

• 6/30/2021

20cm is 8", so the recipe calls for a standard 8" square baking pan. People, this is not that difficult! And I wholeheartedly agree that better baking begins with weighing your ingredients. Once you have a kitchen scale, you'll never go back to the barbarism of volume measurements. As poppy991 said, "Get with the program."

• apalady

• Washington DC

• 3/1/2021

So, I completely disagree with the substitution of the caster sugar with the half and half mix of regular sugar and honey. It just changes the taste in a way that detracts from the richness of the chocolate. However, the salt was definitely needed and a bit of espresso powder adde a nice depth of flavor. Unfortunately, I used a high quality metal baking pan which meant that I either needed to bake it about 5+ minutes less or use a glass pan. And the result clearly depends on the type of cocoa powder used. I will try this again, but hopefully it will turn out gooey and not cakey.

• spkrogh

• Maryland

• 2/15/2021

So good! The prep took me a little longer cos I sifted the cocoa in a small mesh sieve so I would have less to wash, but I paid with time. Thanks to the suggestions from fellow reviewers, I added 1/2 tsp of salt, used 1/2c cane sugar and 1/2c honey instead of the 1 1/3 cup of caster sugar. Added the sea salt once I pulled it out of the oven too! It’s deeply rich and so satisfying to eat.

• interiordecorater

• Bangalore, IN

• 12/11/2020