The old chocolate fudge brownies recipe published on November 6, 2008 was loved by many but I have discovered an even better recipe. This new recipe, based on Martha Stewart’s in her Baking Handbook, is fudgy and slightly chewy too, characteristics which, for me, make a brownie perfect. The brownies are great just plain but you can top them with chopped nuts to make them more festive and special, and good enough for gift-giving. If you’re not a fan of nuts, you can drizzle melted white chocolate over the brownies or sprinkle them with powdered sugar.
Chocolate fudge brownies
Print PinPrep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 60 squares
Ingredients
- 500 grams dark chocolate cut into small pieces
- 250 grams butter cut into small pieces, plus 1 tbsp. for greasing the pan
- 3 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/4 cup chopped pecans
- 1/4 cup chopped walnuts
Instructions
- Preheat the oven to 350F.
- Lightly butter the bottom and sides of a 13" x 9" x 2" pan. Line with baking paper, leaving a two-inch overhang. Butter the baking paper.
- Place the chocolate and butter in a large glass mixing bowl. Heat in the microwave, at MEDIUM heat, for three to four minutes or until softened. Alternatively, use a double boiler and melt over hot water. Beat the chocolate and butter until smooth. Cool.
- Add the eggs, one at a time, mixing after each addition.
- Add the sugar and salt. Mix. Stir in the vanilla extract.
- Add the flour. Mix until smooth. Pour into the prepared pan.
- Sprinkle the chopped nuts over half of the brownie batter.
- Bake for 50 to 55 minutes at 350F or until a toothpick inserted at the center comes out with very few crumbs.
- Place the pan on a rack. Cool.
- Using the overhanging baking paper, lift the baked brownie in one piece and transfer to a cutting board.
- Cut down the middle to separate the half with the nuts and the plain half.
- Cut the half with nuts into two-inch squares (or whatever size you prefer — you may even cut them into bars). Place each piece in a cupcake paper liner.
- Cut the remaining half into two portions. Sprinkle one portion with powdered sugar. Drizzle melted white chocolate over the other portion. Cut everything into squares or bars.
Notes
If you intend to give away the brownies as gifts, I suggest variety with each box containing brownies with nuts, brownies with powdered sugar and brownies with white chocolate topping. If you intend to store the brownies, I do not recommend using the powdered sugar topping as it may absorb moisture.
Pandesal (home baked, of course)
nikki
11/06/2008 at 9:15 amms. connie, what brand of cocoa did you use? is it okay to use the hershey’s cocoa powder? thanks.
Nikita
11/06/2008 at 9:23 amHi! Based on the instructions, should the ingredient “pancake mix” above be changed to pancake syrup? And what brand do you use?
farrah
01/20/2009 at 10:20 amhi miss connie?i just want to ask if i can substitute honey in lieu of pancake syrup. that’s what i have kase..tenx so much
Connie
01/20/2009 at 10:46 amFarrah, yes, I am confident that will work. :)
lorie
04/12/2009 at 12:46 pmhi connie. i intent to bake this for my niece’s 18th bday. do you think it will come out well if i freeze it for a week or two or does it have to be freshly baked when served? thanks.
Connie
04/12/2009 at 1:27 pmI don’t know, Lorie. These brownies are rather moist inside and out and I’m not sure if freezing them won’t turn them watery.
greenpoison
05/02/2009 at 3:55 pmHi Connie,
i’ve tried to make this and it turned out “oohhh soooo yummy” super super very nice indeed!!!
and ing and everyone, i have used honey instead of pancake syrup, and hmmmm it was perfect!!! and used assorted toppings such as pecan, macadamia, mallows and even white choc chips…but i adjusted some of the ing but all was great… :) im making this again and will sure use honey everytime…
Cheers!
LINGAY PAREJA
07/01/2009 at 3:22 pmCAN I PUT PEANUTS INSTEAD OF ALMONDS? WE DON’T HAVE ALMONDS HERE IN THE PROVINCE.THANKS FOR THE NEW VERSION OF BROWNIES,ITS A SURE WINNER IN THE FAMILY!
Connie
07/01/2009 at 4:10 pmSure. Peanuts, cashew, pili… Something wrong with your caps lock?
Roma Agtarap
07/06/2009 at 10:39 amHi Ms. Connie,
Just want to ask where can i buy 9 x 6 cake pan that you use in your chocolate fudge brownies.
Thanks in advance.
Roma Agtarap
Connie
07/06/2009 at 11:07 amSupermarket, market and baking specialty shops like Gourdo’s and Cooks’ Exchange.
Roma Agtarap
07/06/2009 at 4:59 pmHi Ms.Connie,
Sorry i’m so kulit, I just wanted to try your brownies. I already asked Gourdo’s and Cooks’ Exchange but the size of 9×6 is no longer available, you mentioned supermarket and market, can i know what supermarket and market?
Thanks so much in advance!
Roma
Connie
07/06/2009 at 6:22 pmMeron sa Shopwise. You can use another size like an 8″x8″ pan. Some adjustments on the baking time might be in order though.
Roma
07/17/2009 at 8:27 pmHi Ms. Connie,
Bought a cake pan with the size of 9 x 5, anyway, if ever i will adjust the time, will i lessen the required time or add some more?
Thank you in advance again.
Connie
07/17/2009 at 9:39 pmWith that little difference, I think the same time is okay.
Roma
07/24/2009 at 10:31 pmHi Ms. Connie,
Tried the recipe already it was good and it came out so fudgy, na parang icing daw when i ask my officemates to try it, but they liked it. Is it because I used brown sugar instead of white? And I have another question can i make this recipe chewy? just like the brownies in KFC? if so how will i do it? or any recipe for chewy brownies?
Thanks so much for your help.
Connie
07/25/2009 at 12:01 pm“And I have another question can i make this recipe chewy?”
You’ll need another recipe and procedure for that. I have one but am not happy with it. Still tweaking. :)
Newbie
08/06/2009 at 6:46 amHi Ate Connie,
I am newbie in baking and I am based here in Wellington New Zealand. It was great that I stumbled on to your website as it contains a lot of easy to cook meals that I can do on my own.
I apologize for this newbie question but is it possible to cook this brownie using the “fan forced” setting in my oven?
thanks in advance
Connie
08/06/2009 at 8:27 amYes. :)
Roma Agtarap
05/23/2009 at 2:52 pmHi Ms. Connie!
Thank you for sharing your recipe, I’m just wondering if i can use other size of baking pan perhaps 8 x 8, since when i was looking for the 9 x 6 pan, its not available what they have is 9 x 3 and its a round pan.
Thanks in advance and God bless.
Connie
05/23/2009 at 10:40 pm9×3 round pan? You mean 9 inches in diameter and 3 inches high? I’m pretty sure you can but you may have to adjust the baking time.
Roma Agtarap
05/25/2009 at 10:39 amThank you for your quick reply, since what i have now is the 8 x 8 baking pan, can i just use that since i don’t have the 9 x 6 cake pan?
Thanks again.
Connie
05/25/2009 at 1:34 pmYes, I suppose. Am not sure though if the baking time ought to be the same.
Connie
11/06/2008 at 9:50 amYes, Nikki, I inserted a link in the list.
Nikita, yes, it is syrup. It was a typo and I edited it already. :) Brand… brand… I think we have Clara Ole right now but we keep changing brands hehehe
syl
11/06/2008 at 10:06 amhello ma’am connie!
bensdorp cocoa is good too…
Connie
11/06/2008 at 10:14 amSyl, haven’t seen that around. Mostly, it’s Ricoa and Hershey’s and that terrible brand endorsed by Heny Sison. Forgot the name… Will watch out for bensdorp though, thanks.
nina
11/02/2010 at 7:33 pmi wonder which brand heny endorses because in her baking class, she recommends bensdorp second to valrhona only :) Bensdorp is available at cooks exchange.
Connie
11/02/2010 at 8:18 pmNo, no, this is on TV several years ago. The brand also makes gulaman… Still can’t remember…
Connie
12/18/2010 at 10:24 pmFinally remembered what she used to endorse: Ferna.
doray
12/18/2010 at 11:56 pmconnie,
thank you so much for sharing lots of recipes.
you made our life easy living outside the philippines.where can i buy your recipe book.
merry Christmas to you and your family.
Joy
12/20/2010 at 10:36 amThe brownies look wonderful.
Crisma
11/06/2008 at 10:16 amWow!!! This is definitely one of your recipes that I am going to try…. just by looking at the photos, I could sense na super sarap and fudgy ang brownies mo, Ms. Connie!!! Another suggestion when you make it next time— you can use the Betty Crocker frostings that are found in supermarkets (also Duncan Hines) and then drop some white chocolate morsels. They will look so pretty too! Thanks again!
Connie
11/06/2008 at 1:11 pmO, I haven’t come across those frostings too. Ano ba yan, I should spend more time in the baking section of the supermarket. LOL
jennie
11/06/2008 at 4:53 pmI just tried this recipe after i read your entry this morning, but i used light corn syrup instead of pancake syrup and walnuts instead of almonds…really good! thanks a lot!!! I finished baking at around 12 noon, allowed it to cool at room temperature for 2 hrs, then i chilled it for 2 hrs as you indicated…..i intended to pack it as my kids’ snacks for tomorrow, but the baking pan is almost empty now…
Thanks again and God Bless you more!
Connie
11/06/2008 at 7:39 pmLOL Jennie. Maybe bake twice as much next time? :)
syl
11/06/2008 at 10:53 pmBensdorp cocoa are usually sold repackaged in plastic packs nowadays… Bensdorp is produced by the company which makes Van Houten chocolates. But it’s cheaper than Hershey’s cocoa. Yes, duncan hines frosting is yummy on brownies!
dhayL
11/07/2008 at 2:41 amthanks for the recipe, my sis likes to bake brownies, but often she’ll just by the ready-made, and almost all the time they’re over baked, hehehe, maybe she’ll get lucky on this one, thanks!
my 1st brownie
11/07/2008 at 8:36 amhi! thanks for the recipe. this would be my first brownie and it turned out quite good considering that i did not have an oven and used TURBO BROILER, whoa! :) the brownie turned out good, crusty on top but fudge-y inside… i just need to adjust the cocoa (i used ricoa) and sugar next time (to sweet for me). thanks again!
maria
11/07/2008 at 10:31 pmOMG, I tried this recipe, but didn’t have any almonds/walnuts/nuts at home. I did have snickers chocolate bars from the kids’ trick or treat. Label says it has peanuts, caramel and nougat so I chopped them and used them as my “nuts”. I used 3 whole bars for this recipe. Utang na loob–super sarap!!!
maria
11/07/2008 at 10:54 pmI’m kinda new posting here so I don’t know if there’s a thread for requesting recipes so forgive me. Is there anyone here who has a recipe for the Cookie Monster chocolate cake? I remember them as a young kid where they were sold in Campos Rueda Building in Makati or SM Makati. I’ve since moved to the US, but still remember how yummy those cakes were!!
Connie
11/07/2008 at 11:55 pmmaria, whole chocolate bars sound great! haha what an idea!
Sorry, though, no recipe requests. I only post what I cook and that depends on my family’s preferences. It’s my quality control — I can only recommend what I’ve personally tested and tasted. :)
Glendz
11/08/2008 at 6:39 amMs Connie,
I have a very big problem :( What kind of oven should you buy if you want to start baking.. i first thought Microwave oven then after thinking through it..it can’t be. What should I look for in an appliance center if I’ll buy one.. What brand do you suggest and what should be the specs (like a cellphone?) I know it is a private thing..but can u post a picture of what you are using? I actually wanna see all the utensils that you have.. would be nice if you have here somewhere in your site. I’m desperate..i wanna learn so I can make healthy goodies, pastries for my baby and husband. More power to you and thanking you in advance for your response, hopefully soon! Thanks!
Connie
11/08/2008 at 10:46 amGlendz, check the “Cooking tools & gadgets” section. The answers are all there. :)
belle
11/09/2008 at 9:56 amThis was well worth the chocolate induced migraine I got. Mmm…yummy! You should try the truffle brownie recipe from the Food Network’s Partyline show. It’s easy and insanely delicious!
Crisma
11/10/2008 at 10:01 amI will be baking this today… hehehe… I made sure to have the ingredients yesterday. Will report to you, soon as I have the finished product! And judging from the feedback from the others who have tried the recipe, I may also be doing this recipe again and again. I am so excited!
Connie
11/11/2008 at 9:23 amLOL Remember the calories ha! Or is that something one forgets while eating the brownies? :)
arlene
11/13/2008 at 4:52 pmWaah! What did I do wrong? Mine turned out packed and bready, huhuhu! Maybe our flour is pangit. Or is it the corn syrup? The helper suggested I should add baking powder! Waahh! Kainis. Tapos she refused pa to make tikim. Suplada.
I’ll do it again. Dapat alone na lang ako sa kitchen…
beng
11/20/2008 at 9:35 ammade this twice! an both are really good. 1st was naubos agad, hinakot ng friend ko pauwi. 2nd, dinala ko sa ofc yun iba at un half dinala ko sa friend ng mom ko. winner! marami ng ntuwa and best of all, i think i’ll make this as christmas present. personalized na and surely masarap pa! thanks for sharing your recipes connie. i’ve been visiting other recipe/food sites pero favorite kita, yours are simplier and madali hanpin ang mga ingredients.
Connie
11/13/2008 at 6:02 pmArlene, adding baking powder will turn it rise and cake-y and the fudge-y texture will be lost. At tama, dapat ALONE ka sa kitchen. Pumapalpak pag maraming nakiki-alam. :)
cel
11/17/2008 at 12:30 pmhi, ms.connie! have been visiting your site for quite a while already. in fact, when my hubby looks for something new to eat, he visits your site and tells me what he wants for me to cook. yeah, your site has been like a list of menu in a resto! char! thanks for the help, anyway!
hmmm, ask ko lang about pancake syrup. can i use hersheys syrup (chocolate flavor). thanks again!
michelle
11/11/2008 at 3:48 amI tried this recipe today . I cut down on sugar , syrup and cocoa but added marshmallows.. It turned out really good. My kids loved it..Will bake this for the school bakesale donation next week. Thanks Ate Connie ;)
Crisma
11/11/2008 at 8:51 amMasarap, really masarap, and really something new!!! Not only did we have it for our household but we shared it with the Lolo & Lola and the cousins…tama nga ang sinabi ni Maria at ng marami pang naka-try na! Utang na loob— super sarap! Talagang this is a “must-try” recipe.
Karen
02/26/2009 at 10:41 pmwaah, ang tiyaga tiyaga ni ms. connie with all the questions. i totally love her.
Connie
02/27/2009 at 1:15 amHindi rin parati, Karen. Depende sa mood. hehehe
arlene
11/17/2008 at 2:08 pmnyahahaha!
I got it! Perfect!
I had to use pine nuts kasi naubos ko na yung almonds sa first try. Thanks Ms. Connie. Grabe, ang sawap-sawap!
I like marshmallows. I think am gonna try the same and add marshmallows. Thanks to Michelle for the suggestion.
cel
11/18/2008 at 5:10 pmthanks for the quick response. ms. connie, ive seen pancake syrup maple-flavored. is that the one i should use?
thanks again. im all excited about this!
Connie
11/17/2008 at 3:50 pmcel, I’m not so sure about the chocolate syrup. The brownies might turn too dark and too dense and too sweet. If you decide to try, let us know ha. Who knows, you might create something 10 times better. :)
Arlene, that’s great! And I’ll note that pine nuts work well for these brownies too. Thanks.
michelle
12/18/2008 at 10:14 pmhi ms. connie! just wanted to ask, where do u buy the chocolate morsels? and what brand of pancake syrup do u prefer? tnx! :)
Connie
12/18/2008 at 10:45 pmMichelle, from the supermarket. Pancake syrup… we usually buy Karo although we try other brands once in a while.
ing
03/26/2009 at 9:34 pmhello…
just like to ask if i can use honey instead of pancake syrup?
thank you.
ingat… :p
Connie
03/26/2009 at 10:06 pmCan’t guarantee that the result will be the same but you can always try. :)
mariashanelle
06/15/2009 at 6:45 pmhi, instead of the corn oil, can I just add more butter? Or maybe use olive oil?
Connie
06/15/2009 at 9:17 pmWell, I’ve never tried that formula so I don’t know. I do think though that olive oil will make the brownies taste awful.
mariashanelle
06/18/2009 at 9:06 pmMay I ask why the corn oil though instead of increasing the butter? Just wondering so I understand and apply to other recipes in the future. Thanks!
Connie
06/18/2009 at 9:41 pmButter burns faster.
mariashanelle
06/19/2009 at 6:33 pma ok. Thanks! :)
ritzel
08/25/2009 at 5:09 amhi,i just want to ask whats a pancake syrup?
princess
09/14/2009 at 4:54 pmhi again,
is it corn oil as in cooking oil or corn syrup?
for the pancake syrup, any brand?
thanks.
Len David
02/07/2010 at 12:19 pmHi Miss Connie! I am going to try this recipe later this afternoon! I am so excited! I have always been a fan of your recipes because I believe in them. By the way, your coconut macaroons are a hit! I think I’ve made around 4 batches already in a stretch of two months! Super in demand sila! I gave them away for Christmas :)
I have also tried your corn muffins and food for the gods and likewise have received fab comments! I get 1 million ganda points from my bf’s family! :) Yeey! I’m going to blog about this later, and you can see mine at scrambledthoughts.i.ph :)
Elona Gay
03/29/2010 at 6:54 amHi Miss Connie,
Where I can find your Coconut Macaroon Recipe.
My kids ask me to bake this.
Thank you.
Connie
03/29/2010 at 8:36 amPlease use the search box.
mary jane toribio
05/04/2010 at 4:26 pmmam connie can i use canola oil instead of corn oil.thank you po and more power.
Connie
05/04/2010 at 4:29 pmAny neutral-tasting oil.
Heaven
09/17/2010 at 12:34 amHi Ms. Connie,
My first time here in your site and I can really smell and taste your delicious bakes and meals..
Tamang-tama, Christmas is nearing na naman. I guess, I have enough time to try all these brownies to perfection before Christmas noh? You’re a blessing, Ms. Connie! Thanks! Love na kita agad… :))
Barbie
11/08/2010 at 12:30 amHi Miss Connie,
I tried making this tonight. I haven’t tasted it yet, I’m still allowing it to cool.
Muntik na mag epic fail kasi I placed it too near the cover (I’m using turbo), nasunog tuloy yung chocolate morsels. :( I was thinking about throwing it away, but decided against it. Instead, I made some chocolate frosting and poured it over the brownies, to counter the slightly bitter taste of the burnt top.
I hope it works. Hehe. I’ll let you know kung fail pa din tomorrow. Hehe,
disneykity82
04/06/2011 at 5:27 pmHi Ms. Connie,
I really love your site. I learn a lot. I would like to ask when to but the 250g of butter. Thanks.
Connie
04/06/2011 at 5:43 pmIn the third paragraph of the instructions: “Beat the chocolate and butter until smooth.”
jennica
12/16/2010 at 6:54 amhello maam connie i try this recipe.. first time ko po kasi magbake.. tanong ko lang po kasi medyo palpak hehehe prang lumubo po yung top nya..kasi may selector dial po yun oven namin san ko po ba don ilalagay don po kasi ako nalilito sa selectoer dial cguro kya minsan palapak yung gawa pero sarap apa din khit medyo palpak…. thanx po…
Connie
12/16/2010 at 11:30 amJennica, it’s your oven.
jennica
12/17/2010 at 12:27 amcguro po na overbake ko sya…
Connie
12/17/2010 at 11:07 amPossible. I suggest you use a separate oven thermometer too so you don’t rely on the oven’s own temperature reading.
Sheryl Fletcher
09/06/2011 at 2:56 amIn the brownie recipe you use grams for the first 2 items and for the rest of the items you use cups and teaspoons. Is there a reason to use both types of measurements? Thank you for your recipes.
Connie
09/06/2011 at 1:00 pmThe chocolate and butter come in 500 and 250 g. packs, respectively. So their labels say. I retained the measurement-according-to-the-label for accuracy.
The rest of the ingredients, I measured with cups and spoons. So, they are enumerated that way. :)
iris diane
09/09/2011 at 6:54 pmhi connie!i have followed some of ur cooking recipes way back in brunei.now im back in phil and i am settling down so i wanted to start baking.can i use cocoa powder if i cant get a dark chocolate?
and by the way do you know this course type of flour?i have seen it in czech republic and they call it MOUKA HRUBA?they usually use it to make a KNEDLIKY(national food)and i want to try it here to impress my hubby..
Connie
09/09/2011 at 7:15 pmPlease see the secret to chewy, fudgy brownies.
I’m not familiar with mouka hruba, sorry. :)
Anna Z. de Perez
10/12/2011 at 2:07 amHi Connie!
I used honey instead of pancake syrup (which is not available here in Uruguay) and it came out very well. :-))
More power to you always!
whirlwind
11/27/2011 at 11:45 amthis is superb!
llopez
12/13/2011 at 1:36 amhi ms connie! Im new to baking and was wondering what kind of dark chocolate you used? Is it the baking chocolate kind or any dark chocolate we eat? Thanks and happy holidays!
P.s. I find unsalted butter quite expensive. Can i use regular butter like dairy cream and the like for my other baking needs? Thanks :)
Connie Veneracion
12/13/2011 at 1:52 amBaking chocolate but premium quality eating chocolate is better.
Dari Creme is a margarine, not butter. It smells awful for baking.
llopez
12/14/2011 at 1:22 amhi ms connie. Thanks for the reply. Is dutche ok? Ive been using cocoa powder for my brownies ksi (specified nman) and have no idea if ok ung baking chocolate ng dutche and ricoa?
How about other butters like baker’s best (im not even sure kung tama ung name) and the like? Not really dairy cream (i still find it expensive khit stick lng). Mejo expensive ksi for an unemployed amateur baker like me ang unsalted butter. What would you suggest? Thank you.
Judith Garcia
12/16/2011 at 11:26 pmHappy Holidays, Ms Connie!
I did this twice and both times all 4 sides rose making it thicker than the middle plus all the nuts migrated to the center. I wonder what I am doing wrong. Thanks again,
judith
Connie
12/17/2011 at 12:32 am@Judith Garcia The four sides will be higher than the center, not thicker.If the nuts sank, they are too large. Chop them into smaller pieces. Tossing them with 1 tbsp. of flour before stirring into the batter will help.
Judith Garcia
12/17/2011 at 7:29 am@Connie Hi again! Yup, my mistake…yes the sides were higher. Glad to know that just “normal” :). The nuts didn’t sink into the brownies, they remained on top yun nga lang all clumped towards the center. so all 4 sides were higher and were devoid of nut toppings for about 2 inches from the edge. How do i remedy this? Thanks again. Thanks also for the flour tip.
Connie
12/17/2011 at 10:47 am@Judith Garcia Clumped at the center? Oops, first time I’ve heard of that issue. Well, if you want nuts in all your brownies, you might want to just stir them in in all the batter.
Connie
12/17/2011 at 10:48 amDutche is ok. Baker’s Best is ok too.
Frances
02/22/2012 at 4:22 pmHi. I want to try your recipe but I don’t really know what dark chocolate to use. Could you please specify the brand that use for your recipe? I really want to have an outcome as good as the one you did. Thanks! :)
Connie Veneracion
02/22/2012 at 5:11 pmYou know, as my brother-in-law would say, it’s not the pana, it’s the pane-er. :) brand is irrelevant. It’s all about how you execute the recipe. I suggest you go to a baking supply store, or even the grocery, and choose what you like the best.
Masha Tansiatco
03/14/2012 at 11:32 amDear Ms. Connie,
I have been making brownies for the past months. At first, they turned out the way I wanted to, fudge and chewy with flaky top. But now, whenever I’m baking, it turns out with a sticky top but still with a fudge and chewy inside. I have been using the same recipe since I started and I dont know why it doesn’t come out with a flaky top anymore. I want it to be with a flaky top. Would you know how?
Thank you very much.
Masha
Connie Veneracion
03/14/2012 at 1:47 pmMasha, in the first place, I don’t know what recipe, ingredients and oven you’re using. Even if you use the same recipe but switch brands/quality of ingredients, the result will vary. Ovens need to be calibrated too from time to time.
Feelingera
07/06/2012 at 8:19 pmHi Ma’am Connie,
What kind of chocolate would be perfect to melt? What I bought was chocolate compound daw.. Kaso parang pang mould lang cia… Tumigas after cooling down.. Pero okay naman cia pag labas ng oven.. I’ll try the dulce de leche cheese cake tomorrow, can i add some butter to soften the brownie for that, tomorrow? It taste good pero ang problem ko is tumigas like choco bars :))
Connie Veneracion
07/06/2012 at 9:00 pmThe chocolate should be at least 70% cacao. And it should be eating chocolate or baking chocolate.
Feelingera
07/06/2012 at 10:08 pmOh, maybe that’s why.. I’ve just read that compound chocolate is for candy making or coating only? Do you have any other articles on chocolates?
I will just try this next time.. Or if I found some baking chocolates tomorrow.. Thanks Ma’am Connie!
Sorry for my very basic question.. I’m just new to baking..
Connie Veneracion
07/06/2012 at 10:54 pmRe “Do you have any other articles on chocolates?”
Yes, scattered in the different posts with chocolate as an ingredient. :)
Joana
12/25/2010 at 6:04 pmMerry Christmas, Ms Connie!
This is superbly delicious! After all the successful recipes that you shared, maybe you should have your own cafe. Haha.
Thanks for sharing this! :)
zhay
02/01/2011 at 4:39 pmms. Connie, mangungulit po ulit :) is it brown sugar ba ginamit nyo po dito?
Connie
02/01/2011 at 6:22 pmWhen I use brown sugar, I specify it.
Joanna
02/22/2011 at 8:38 pmThank you very much for your quick reply, Connie.
By the way, I asked about height baking pan in your buttery cupcake page thinking that I was on this page. Sorry about that.
Thanks again!!
Nikki
04/02/2011 at 10:38 pmHi po.. I just made choco fudge brownie this m0rning based on this recipe and it was really great.. Thank you po for this. They thought i would be starting my business..
kyle
04/20/2011 at 9:39 pmi like brownies :D but you cant beat a macdonalds brownie :D nom nom nom
Joanna
02/22/2011 at 4:30 pmHi maam! In your recipe for the Chocolate Fudge Brownie,can i ask for the baking pan that you use? I was asking around for the 9″x6″ pan but i was asked for the height. Hope to hear from you.
Connie
02/22/2011 at 4:42 pmTwo inches.
curioser
07/26/2012 at 9:48 pmHi! Thanks for this recipe. I tried it once (though I only used goya dark chocolate buttons) & got rave reviews from my family & friends.
I found bensdorp cocoa powder. How do I incorporate this in your recipe since it calls for choc to be cut in to pieces? The in-house baker at the store I bought it from suggested that I add 3T of Bensdorp cocoa powder to 1T of oil = 30g of dark chocolate. Combine these to make up to 500g (which is what the recipe calls for). Then add with butter & melt in double broiler.
Is this what I should do?
Connie Veneracion
07/26/2012 at 10:20 pmI can’t make an opinion about something I have not tried. :)
karla
10/11/2012 at 9:55 pmHi Ms. Connie! I’m planning to replicate your brownie recipe this weekend but the problem is I don’t have a brownie pan. I was just wondering if you can recommend a brand that I can buy for my 1st ever brownie pan. Thank you in advance!
Connie Veneracion
10/11/2012 at 10:10 pmKarla, a brownie pan simply means a pan that’s not too deep — ideally only about 2 inches in height. :)
Vivian
02/09/2013 at 7:02 amI made these today and they came out so very sweet and there is a hard crust on top. They don’t look like your picture. I don’t understand what I did wrong. They were done in 35 minutes, not 50.
Connie Veneracion
02/09/2013 at 7:24 amIf they were done in 35 minutes, the temperature or the pan size was incorrect.
Menchie
02/28/2013 at 7:30 amI tried to save other baking recipes and ERROR 404 comes out.
Connie Veneracion
02/28/2013 at 2:34 pmI’ve fixed all the errors. :) Should be visible in an hour or two after the cache clears.
Menchie
02/28/2013 at 4:22 pmThank you! I was able to save the recipes already!
melen
12/13/2013 at 8:40 pmHi, is the butter salted or unsalted? Is the chocolate sweetened or not? Thanks…
Connie Veneracion
12/13/2013 at 10:54 pmMelen, in baking, the standard is unsalted butter and sweetened chocolate. Therefore, unless exceptions are specified, the general rules apply.
melen
12/14/2013 at 7:58 amThanks miss connie!
Connie Veneracion
12/15/2013 at 4:31 amYou’re welcome, Melen. :)
melen
12/13/2013 at 8:40 pmHi, is the butter salted or unsalted? Is the chocolate sweetened or not? Thanks…
Connie Veneracion
12/13/2013 at 10:54 pmMelen, in baking, the standard is unsalted butter and sweetened chocolate. Therefore, unless exceptions are specified, the general rules apply.
melen
12/14/2013 at 7:58 amThanks miss connie!
Connie Veneracion
12/15/2013 at 4:31 amYou’re welcome, Melen. :)
Nona
03/23/2014 at 3:56 pmI saw pancake syrup in the comments but I can’t see it in the recipe. Did I miss it somewhere? Thanks.
Connie Veneracion
03/24/2014 at 5:04 amRead the first sentence of the post. :)
Nona
03/23/2014 at 3:56 pmI saw pancake syrup in the comments but I can’t see it in the recipe. Did I miss it somewhere? Thanks.
Connie Veneracion
03/24/2014 at 5:04 amRead the first sentence of the post. :)