Here is a fresh take on red velvet cake if you enjoy it. Since I adore cheesecake, I believed that this would be an excellent pairing. Although you can easily cut this dish in half, making two is just as simple if you’re hosting a party. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 brownies |
Ingredients
- 1 cup butter, softened
- 2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 pinch salt
- 1 cup unsweetened cocoa powder
- 1 cup chopped walnuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×11 inch baking dish.
- In a large bowl, mix the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the flour, salt and cocoa powder just until moistened. Stir in the walnuts, if using. Spread the batter evenly into the prepared pan.
- Bake for 20 minutes in the preheated oven, or until the top is dry and the edges begin to pull away from the sides of the pan. Cool before cutting into squares.
Nutrition Facts
| Calories | 361 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 129 mg |
| Sugars | 24 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
They were disgusting! Way too chocolaty and way too dry
I added just a skosh more flour to finish off the bag, and my brownies turned out super rich and fudgy!
Very disappointed…. Never again!!!
I make brownies all the time, and this recipe seemed fine on paper. But I made these for me and three 12yr old boys, we all give it a thumbs down. Pasty texture and not a very good flavor, definitely won’t make again. Bummed.
I will make it for my parnets for valentime day
Easy and delicious. This is my go-to brownie recipe that I make about every other week!
I halved the recipe and used the brownie to make a homemade chocolate peanut butter cheesecake and it was amazing
I made these, and was skeptical about so much brown sugar. I didn’t like them because the maple flavor carried through too strongly.
This recipe is so easy. I had my 10 year old son make them because he was wanting brownies. They came out fudgy and dense the way betty Crocker does. Definitely a keeper!!
Made these brownies tonight. They are a little pasty going in the pan,the batter had to be spread a little more than regular brownies, no real pouring of any kind. There is no baking soda or powder, so they don’t rise. I used a 9×13 glass dish and baked them for the recommended time and an additional 5 minutes and they still could have used another 5 minutes. These brownies are very chocolatey and very moist. I don’t know if this had anything to do with the fact that I substituted coconut oil for butter, but they were moist. The height of these were about a 1/2″. I would recommend making these in a pinch if you are craving something sweet and chocolatey. However, I think I would cut back on the sugar and add a teaspoon of baking soda. I do recommend using the coconut oil. I don’t remember brownies tasting buttery. An excellent easy recipe for the decadent chocolate lover.
This is my favorite brownie recipe. It’s quick and easy, all made in one pot on the stove. They are moist and chewy. To those calling it “too chocolate-y”, I suppose it’s a matter of taste–I personally don’t see how any brownie can be too chocolate-y, I can only see that as a good thing! To me, these brownies are perfect.
These were good,not the best but they will do! im still searching for a fudgy yummy brownie but i will make these again when i need something quick
No baking powder and brown sugar rather than white were both tip-offs to how fudgy and moist these would be. More cocoa powder than most recipes guaranteed these would be deeply chocolate. It was interesting to try something a little different and in this case it paid off. Good recipe!
Well, I was torn by the reviews…but desired the simplicity of the recipe due to what I had on hand. Based on the negative reviews, it seemed like the butter might be the problem(?) So, I substituted oil. Now, I had to leave them in the oven a little longer and they still seem under-cooked gooey…but I think subbing the oil works and next time I’ll leave them in for a solid 30 minutes before taking it out. (It may be worth noting that I have a gas oven and sometimes that can make a difference.)
These brownies were awesome! I only had about 1/2 cup of Cocoa, so I used about 1 cup of hot chocolate mix in addition to the 1/2 cup of Cocoa. I used pecans instead of walnuts because I didn’t have any walnuts. The brownies were super moist, and tasted just like brownies should…nice and chocolatey. Go ahead and try these!
They truly are the “easiest” but they are the “best” too. Just as quick and easy as a mix. Will never by brownie mix again. Two thumbs up.
Very interesting brownie…the batter was very stiff, which was odd, and I found I had to increase the baking time (like in everything I bake where I live). The end result however, was…different. It was rock solid when you tried to cut it, but as soon as you took a bite, it melted in your mouth-delicious! It was not your typical chewy, soft brownie, but it was very good nonetheless.
Amazingly gooey chocolateness! I love! I love! I love!
OMG! These are PERFECT!!! Not too cakey; not too chewy. I made some tonight–licked the bowl like a little kid, and almost didn’t want to put them in the oven (LOL). The pan was in the oven before I remembered… I forgot to add the salt. As it turns out, I DIDN”T NEED TO! 🙂 Yummmmm… This recipe is DEFINATELY a KEEPER! Thanks ssooo much!
Just made these! Note: You MUST love, say, 85 percent dark chocolate in order to appreciate these. I baked mine in a 9″ pie pan because my 9 in. pan was in use. I adjusted the time to 25 minutes. I also made a few major recipe changes: I omitted the salt (not necessary) and used only 1 stick of butter. In lieu of the remaining butter, I mixed 1/4 cup nonfat GREEK yogurt with 1/4 cup milk. I also omitted the walnuts. This had a peanut-butter-like consistency. I made my own chocolate buttercream (1 cup powdered sugar, 1/3 cup cocoa, 3 T melted butter, 2 t vanilla and milk to make a spreadable consistency). These need something sweet to offset the non-sweet brownies…if not my icing, at least some vanilla ice cream. I am a dark chocolate freak and these are good. I’d make them again, but only with the substitutions I listed and absolutely with the buttercream icing or ice cream. 2 cups of sugar is crazy for any recipe, but understandable since this recipe uses a full CUP of cocoa. Try this is you like bittersweet chocolate!
These weren’t chewy so much as they were gooey. Followed the recipe exactly, baked 20 minutes.. Still very gooey. Put in another 5… No change. Had to eat it with a spoon because it kept falling off the forks. The flavor was so-so. I wouldn’t make these again.