Thick brownies

Using the same technique as Alice Medrich’s cocoa brownies, these thick brownies bake up super tall and pair well with a scoop (or two) of vanilla ice cream!

thick brownies

I am a huge fan of Alice Medrich’s cocoa brownies. They are fudgy and chewy and encompass just about everything I like in a brownie. But, they are on the thinner side. I happened to come across a recipe that leverage Alice’s technique but promised a thicker brownie. Supposedly, these brownies would also have the same technique and fudginess as Alice’s original dessert.

thick brownies

Well, my brownies definitely were thick, but they turned out more cake-like than fudgy. I even underbaked mine by 5 minutes so I wouldn’t over bake these. I was baffled to read about how other people needed to bake their brownies for 50 minutes! For whatever reason, 35 minutes was plenty of time for my brownies to bake, and they weren’t even fudge-like at all. Keep in mind that there seems to be a large variance in baking times depending on the accuracy and strength of your oven.

thick brownies

I would recommend watching these around the 25-30 minute mark. Once the tops have set, take them out of the oven and allow them to cool. They will continue to set and firm up as they cool. You do NOT want to over bake these or else you’ll be a sad panda like I was.

My family and I had high hopes for these brownies but ultimately ended up disappointed in how they turned out. I will likely need to bake another recipe because these did not end up as fudgy as we wanted them to be.

Husband’s rating: 3 out of 5
Addie’s rating: 4 out of 5
My rating: 3 out of 5

Thick brownies

Who wants to eat thin brownies? Not me. These brownies bake up super thick and pair perfectly with a scoop (or two) of vanilla ice cream!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Brownies
Servings: 16
Author: Eva Bakes


  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 Tablespoon vanilla extract
  • 4 large eggs
  • cup all-purpose flour


  • Preheat your oven to 335°F (note that this is NOT at 350°). Generously grease or line a 9"x9" or 8"x8" baking pan and set aside.
  • Using a double boiler, melt the butter. Once it has melted, add the sugar and cocoa powder and mix well. Allow the mixture to come to 140°F. At this stage, the liquid will start to slowly separate.
  • Transfer the mixture to a large bowl and allow it to cool slightly.
  • Using a rubber spatula, mix in the salt and the vanilla.
  • Add in the eggs and mix well (you can use a hand mixer for this).
  • Gently fold in the flour and mix until everything just comes together.
  • Transfer the batter to your prepared baking pan and bake in your preheated oven for about 35 minutes (some readers from the original recipe said that they needed to bake for up to 50 minutes but mine were done after 35).
  • The brownies should be set on the top but the middle might be slightly jiggly. That is OK. They will continue to firm up and set as they cool.
  • Allow the brownies to cool completely before slicing and serving.


Leftover brownies should be stored in an airtight container at room temperature or in the refrigerator and will last several days.
Source: Buttermilk

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