Comments on: Best Fudgy Cocoa Brownies

By: Karina Carrel

Karina Carrel — Fri, 04 Sep 2026 04:56:54 +0000

In reply to G. Hi G, yes stevia will definitely ruin the brownie, I wrote a section for it, Sugar: Using a sweetener for baking cuts the calories in these baddies right down. But the type you use actually matters. I figured this out when I tested a batch made with sweet potatoes over 20 times. Sweeteners with erythritol like Natvia and Swerve crystallize as they cool, which completely ruins the fudgy center. I recommend using Allulose or Splenda to keep them soft. If you are not watching calories, just stick to regular sugar. It is the essential ingredient for getting a soft, moist crumb and a tender texture. Xx

By: G

Wed, 02 Sep 2026 05:45:15 +0000

I don’t know what happened but these were really gross! They were bitter as anything (I used stevia which is usually fine), had to add an tonne more and they were still bitter. also had to add extra water because it turned out dry leading to me having to over mix the batter. This is not to blame the author of the recipe but if you try this with stevia… beware!

By: Karina Carrel

Karina Carrel — Mon, 31 Aug 2026 00:37:46 +0000

In reply to Martina. Hi Martian, if the brownie was too thin and the pan may have been too large? I have made this hundreds of times and has been perfect. I would recommend to turn down the heat a little bit and perhaps keep your eye on the time and see when it starts to show a crackle top. Hope this helps Xx

By: Martina

Martina — Sun, 30 Aug 2026 08:52:40 +0000

I was so disappointed with this recipe after seeing the amount of good ratings… The batter was delicious, so I had high hopes but was let down when the brownie didn’t have a crackled top and was overdone after 20 min.. it looked at tasted more like a slightly fudgy chocolate cake.. not sure where it went wrong

By: Amelia

Amelia — Sat, 08 Aug 2026 18:56:12 +0000

best brownies i’ve ever made WOW🙏