The best brownie recipe ever! I’ve discovered the ideal mixture of ingredients to create the most fudgy brownies ever.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 24 brownies |
Ingredients
- 3 cups white sugar
- 1 cup butter, melted
- 1 tablespoon vanilla extract
- 4 eggs
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Combine sugar, melted butter, and vanilla in a large bowl. Beat in eggs, one at a time, mixing well after each addition, until thoroughly blended.
- Sift flour, cocoa powder, and salt into a separate large bowl. Gradually stir flour mixture into egg mixture until blended; stir in chocolate chips. Spread batter evenly into the prepared baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 35 to 40 minutes. Let cool completely before slicing into 24 squares.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 165 mg |
| Sugars | 29 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious… I used 2/3 brown sugar, dark cocoa, and dark chocolate chips. Next time will add coffee and dulce de leche chips and I might melt the chocolate chips before mixing. 5 seconds in the microwave melts the chips again and makes for a gooey, decadent brownie. I think they tasted better after sitting for a couple of days.
I followed the recipe exactly and these brownies were very good and soft. I might cut down on the amount of chocolate chips next time bc I thought it was a little too much.
I refer to these as crack brownies. I have avoided making them bc they’re so addictive! So dense and chocolatey- I truly can’t get enough. I highly recommend storing them in your fridge overnight to enhance the fudgy texture. 🙂 Of note, it’s a LOT of sugar. But I wouldn’t change this recipe if you paid me.
I made this recipe with my grandkids. It was easy & fun! These brownies got 2 thumbs up from both kids, & we’ll definitely make them again!
Unbelievably delicious brownies!!! I used 1/2 brown sugar and 1/2 white sugar to total the 3 cups. I also used 1/2 c. white chocolate chips and 1/2 c. semisweet chocolate chips. I also added 1/2 c. finely chopped walnuts and 2 Tbsp freshly brewed coffee, then sprinkled them lightly before baking with kosher salt (to combat all the sweetness). These are fantastic—so fudgy and perfect texture! After reading another review about “weird” texture, I melted the sugar with the butter and mixed in vanilla extract and coffee before mixing in additional ingredients. These are a must!!! Go make them!!
We make these all the time exactly the recipe except I don’t measure vanilla (more the better) and everyone always loves them.
Loved it. Added frosting,was in need of something VERY rich, fudgy and decadent. This recipe delivers in chocolatey goodness
Tasty food
I added 1/2 cup of walnuts, otherwise made as directed. They’re in the oven right now and the AROMA! 5 stars for the easy recipe, thanks Brooke.
Didn’t change a thing!
I liked this recipe a lot but the next day the top layer was rock hard. This recipe was amazing and very good for multiple people. My class loved them.
i added white chocolate chip, delicious !! bit of a mess but great
SO GOOD I was scared wile they were in the oven reading the reviews but they ARE SOOO GOOD PERFECT AND I added 3teaspoons of chocolate chips to the frosting though but perfect
Absolutely love these brownies. This is a go to recipe every time I’m in the mood for brownies and I always get rave reviews on them.
Perfect the first time exactly as written. Great compliments and recipe requests. Best ever!
The best brownies I ever had. I didn’t make any changes to the recipe
Brooke is right! These are the best brownies ever! I read the reviews and simply do not understand people who said they were too gooey (they were soft, not gooey), or too grainy (mine were smooth as silk), or too sweet (what exactly did you expect after 3 cups of sugar?). I used a 9×13 nonstick pan which I had lined with parchment paper. 350 degrees for 35 minutes (at 32 minutes they had not pulled away from the paper). I did half brown sugar and half white sugar, and I did add 1/2 teaspoon baking soda and 1 cup coarsely chopped pecans. I used a stand mixer, but it doesn’t really require one. I do weigh my flour and cocoa powder rather than use a measuring cup. I plan to try these using gluten-free 1:1 flour for my granddaughter who has celiac. I will try to remember to report back after that batch.
We’ve been making the brownies (exactly as the recipe says) for 5+ years, and I still swear by it. We used a glass 9 x 13 pan, and after 35 minutes they were starting to crack on top so we knew they were done. They are just the right texture to be fudgy without falling apart (once cooled). My teenager made them today for a school luncheon, and I got a text from a staff person that they were getting lots of compliments. Of course, we quality checked them at home first, and they are as delicious as I remember. They are chocolatey and rich, but brownies are supposed to be rich.
I found these to be way too sweet. Also, they seemed to burn on top before they got done in the middle
Absolutely THE best brownies ever.
These are excellent brownies. I followed the recipe, deviating only to adjust the salt to 1/2 tsp and to add 1/2 tsp baking soda, as suggested by other reviewers. The batter amply filled a 9×13″ pan, and the brownies rose beautifully. They were crispy on top and fudgy in the middle, with excellent flavor. Sprinkled a little confectioner’s sugar on top and they looked tantalizing and tasted like it, too. A hit with everyone!