They’re full of chocolatey depth and just straight-up amazing with every bite.

Oh, these Savory Brownies are Worth Diving into.

So, I’m sitting at home, just trying to find something to do (because I didn’t want to clean, because yuck) and it came to me!

I hadn’t made brownies in forever.

That meant I had a mission (and didn’t have to clean, yay!) to fulfill.

Step 1: make the chocolatiest batter known to man.

With hints of more chocolate thrown-in at the end, but that’s for later.

Once the batter was ready, I got my pan all sorts of figured-out, because I hate it when my savory brownies stick to the pan.

For baking, line the bottom of the pan with oven-safe parchment paper. Follow the paper manufacturer’s temperature limit, and keep it away from the oven walls and heating elements.

It keeps everything from sticking, like magic.

Now, once the batter was in the pan, I didn’t just race over to the oven.

No, this was when more chocolate needed to enter my life.

A bit here, a bit there, some more drizzled on top.

It just needed more chocolate.

Like any good savory brownies would have.

And, boy, do these savory brownies have a lot of chocolate.

I mean, there was so much, I was a little afraid that they might not stick together.

But even a fall-apart-fudgey-brownie is still an amazing brownie, so I forged ahead.

And dude, that was not a mistake because this recipe for savory brownies is perfect in every way.

You’re ready to make your own mouthwateringly decadent Savory Brownies?

But you’re all out of chocolate chips?

No worries!

Just pin this to your favorite chocolate desserts board on Pinterest, so you can find it fast when you’re ready!

Pro Tip: to make a simple glaze for these brownies, simply stir together 1 1/4 cups powdered sugar with 3 Tablespoons milk (makes about 1/2 cup of glaze). Additional topping ideas include: powdered sugar, chocolate chips, chocolate syrup, caramel, butterscotch chips, and of course, ice cream. Enjoy!

Fudgy beats cakey every time — that’s not an opinion, that’s science. The best brownies skip the extra flour, use melted chocolate instead of just cocoa powder, and don’t overbake. Pull them out when the center still looks slightly underdone. They’ll set up. Trust the process.

Okay, so I have a lot of feelings about brownies. More than a normal person probably should.

There is a very clear line in the sand between people who want a fudgy brownie and people who want a cakey brownie, and I think that line says something pretty significant about who you are as a person. I’m not going to tell you what it says. But I have theories.

What I will tell you is that I’ve eaten a lot of brownies in my time, I’ve made a lot of brownies in my time, and I’ve ruined a lot of brownies in my time — and all of it has led me here, with opinions I can no longer keep to myself.

Fudgy vs. cakey: why is this even still a debate?

Fudgy brownies win. Full stop. A cakey brownie is just a chocolate cake that got lost and ended up in the wrong pan, and I won’t apologize for saying that.

The difference comes down to fat-to-flour ratio. More butter, more chocolate, less flour — that’s your fudgy brownie. Crank up the flour and the leavening and you’ve crossed over into cake territory. According to King Arthur Baking, the fat content is the single biggest factor in brownie texture. Not the cocoa. Not the eggs. The fat.

So if you’ve been blaming your eggs this whole time — it’s not the eggs.

Does cocoa powder vs. melted chocolate actually matter?

Yes. It matters enormously and I feel strongly about this.

Cocoa powder gives you a drier, more intensely bitter chocolate flavor. Melted chocolate — especially a good semi-sweet or bittersweet bar — brings fat, depth, and that glossy crackly top everyone is trying to get. The best brownies use both. Cocoa for complexity, melted chocolate for richness. Don’t choose.

If you’re using a chocolate bar and you find yourself reaching for something fancy, I’d aim for something in the 60–70% cacao range. Not because I’m a snob — but because anything lower gets lost and anything higher starts tasting like a mistake.

Why does everyone overbake their brownies?

This is the thing that keeps me up at night. People pull brownies out of the oven when a toothpick comes out clean, and that is the problem.

A toothpick should NOT come out clean from a brownie. That’s a cake rule applied to a brownie situation, and it’s why you end up with something that tastes like a chocolate cracker. Pull the pan when there are still moist crumbs on the toothpick — even a little wet fudge near the center is okay. The residual heat in the pan keeps cooking them after they come out.

Set a timer for two minutes less than the recipe says. Then check. Then add time in one-minute increments if needed. You will not regret this approach.

The corner piece conversation

The corner piece is the most coveted brownie piece and there is genuinely no debate here — but I understand the edge piece people, I do.

If you’re in the corner-piece camp, you want that crispy edge situation with maximum chewy crust ratio. That tracks. There are even special brownie pans designed specifically to make every single piece an edge piece, which — honestly — is the kind of problem-solving energy I can respect.

But here’s my hot take: the center piece of a perfectly underbaked fudgy brownie is better than every corner piece ever baked. It’s molten in the middle. It barely holds its shape. It’s the brownie equivalent of deciding to just fully commit.

Should brownies have mix-ins?

This is where I step carefully, because people have strong feelings and I don’t want to start something.

Nuts in brownies are a no from me. I know, I know — some of you love a walnut brownie and I’m not going to stand in the way of your joy. But I think nuts in brownies are a texture betrayal. You’re eating something fudgy and smooth and then — crunch. Not what I signed up for.

Chocolate chips, though? More chocolate in a chocolate thing is never wrong. Swirling in peanut butter or cream cheese before baking? Inspired. A handful of sea salt flakes on top before they go in the oven? Life-changing and non-negotiable.

The one mix-in I’d defend in a court of law: jalapeño cream cheese swirl. People think I’m joking when I say that. I am never joking about jalapeño cream cheese.

What’s the actual best brownie method?

Brown your butter. That’s it. That’s the secret everyone knows but doesn’t actually do.

Browning the butter takes maybe four extra minutes and it adds a nutty, almost caramel-y depth that makes people ask you if you used a different recipe when you didn’t. You melt the butter in the saucepan, keep going until it smells like toasted hazelnuts and the milk solids at the bottom go golden. Then you pull it off the heat and add your chopped chocolate directly into the hot pan. It melts right in. No double boiler. No microwave. One less dish.

If you want to go deeper on the technique side, check out my thoughts on kitchen shortcuts that actually work — because not all shortcuts are equal, and this one is worth skipping.

Is boxed brownie mix actually bad?

No. Absolutely not. Some boxed brownie mixes are genuinely great, and I will not pretend otherwise.

There’s a reason Betty Crocker’s fudge brownie mix has been around since what feels like the beginning of time — it works. The ratio is dialed in. The result is consistent. And if you add an extra egg yolk, swap the water for brewed coffee, and use butter instead of oil, a boxed mix can absolutely pass for scratch-made at a party.

But what do I know? I’ve brought scratch brownies to a party and had someone ask me if they were from a box, so clearly the gap is smaller than brownie purists want to admit.

The only time I’d steer you away from a box is if you’re going for a specific texture — like really, truly fudgy to the point of almost being ganache in bar form. Boxes tend to lean slightly cakey by design because they’re engineered for the widest possible audience. But for an average Tuesday? Box it up.

Brownies are one of those things that shouldn’t be this complicated and yet here we are, having an entire conversation about fat ratios and toothpick rules.

Make them fudgy. Pull them early. Add sea salt. Skip the walnuts. And if anyone tries to tell you a cakey brownie is the superior brownie — smile, take a bite, and just know what you know.

The right brownie is out there. It might even be in your oven right now.

Via Bell’ Alimento

Take that brownie for instance…I saw that the other day whilst drooling my way through Google images and instantly Knew I had to find a way to get that into my belly.

Now, don’t get me wrong. I can cook, but there are days when I see images like that and really Really want to make that exact thing and have it look exactly like the image. I mean, how Gorgeous is that brownie? So, I went to my pantry and looked in and, well, it’s a barren wasteland. The other day I saw three mice in there taking up a donation to buy me some cheese and I can’t remember the last time I bought actual ingredients from the grocery store. Like, my house is stocked full of frozen lasagna, salad mixes, pop open cans of biscuits – things like that. But Actual ingredients – flour, sugar, vanilla, chocolate, etc…not so much.

But that Brownie.

So I searched my cabinet to find something SOMETHING that would give me the feeling that I’m not a complete foodie failure and I came up with the following list of ingredients: some icing from a cake I forgot to make, a half empty container of chocolate cookies from a period binge three months ago, and half of a stale bag of Grape Nuts Cereal.

Not exactly food porn worthy ingredients, but that didn’t stop me from trying.

I started by deciding that a brownie could NOT be made with these ingredients, accepting that which could not be changed, and moving forward.

Perhaps, a cake ball. Okay, not a traditional cake ball, sure, but a mock one. Yes! I’d call it a cake ball. I checked the pantry again and found some pretzel sticks. Perfect! Cake balls should be eaten on sticks.

Long story short: cake balls can not be made with those ingredients.

I kind of ended up with a glop of icing mixed with everything and sticks poked into the top. It was disgusting, but it was okay because I ate all evidence of my failure.

So how do these foodies do it? How do they make all this gorgeous food??

Okay, so obviously, their pantries are not barren wastelands. They probably have all sorts of ingredients. Cardamom, even. I bet all the internet foodies have cardamom in their pantries, the show-offs. But how do the rest of us compare? How are we supposed to compete with that?

Maybe the key is to STOP comparing. Think about it: the internet makes it seem like Everyone in the world can do things that we can’t do. And then we feel inadequate. So we try to do them and Pinterest fails are born.

I’m not writing this to be all preachy and tell you to stop trying. Or even to stop looking at food porn. Seriously, I may Never stop looking at food porn now that I know it exists. But, I have to stop driving myself crazy. I have to stop trying to be these people I’m not and accept that while I can write like the wind I can not make a brownie out of cookies, Grape Nuts cereal, and icing.

And you may be able to make your baby laugh with a single well timed look, but maybe you can’t make rubber ducky cupcakes that don’t look like they’ve just gone through a nuclear meltdown.

And that’s okay.

Ultimately, we are who we are. As long as we accept ourselves and love the things we can do, we can find a way to still enjoy these great pictures without driving ourselves insane.