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Best Brownies
13,380 Ratings 10,043 Reviews 1,433 Photos

These brownies always turn out!

By Angie

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Servings: 16

Yield: 16 brownies

Nutrition Info

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Ingredients
16 Adjust

Original recipe yields 16 servings

½ cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

Frosting:

3 tablespoons butter, so#ened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

ADD ALL INGREDIENTS TO SHOPPING LIST

Directions
Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.

Step 2

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs,
and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.
Spread batter into prepared pan.

Step 3

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Step 4

To Make Frosting: Combine 3 tablespoons so#ened butter, 3 tablespoons cocoa,

honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth.
Frost brownies while they are still warm.

I Made It Print

Nutrition Facts

Per Serving: 183 calories; protein 1.8g; carbohydrates 25.7g; fat 9g; cholesterol 44.2mg; sodium
109.7mg. Full Nutrition

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Reviews (10043) Read More Reviews

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13380 Ratings

5 9794

4 2073

3 755

2 373

1 385

Reviews: Most Helpful

Renee Ragan Bowles

11/03/2005

These brownies are magnificent!!! I mean "melt in your mouth" and I didn't even make the
frosting. I doubled the recipe and it still won't be enough. There are a few tips that will ensure…
Read More
your brownies are not cakey. I do not use a mixer because you can overmix your batter and whip
too much air into the eggs. This makes your brownies have a cakey texture. Mix everything by
Helpful (7706)
hand in a bowl and lightly beat your eggs before adding them to the mixture. Gently stirring
everything together makes them turn out better as opposed to franticly beating the mixture.
Hope this helps, because I will NEVER buy brownie mix again.

Mama Cass

03/01/2005

I doubled the recipe and made a 9x13 pan of these brownies for a party, and everybody loved
them! I also entered them in my local county fair and won first place. The problem with the…
Read More
frosting is that you need to halve the amount of powdered sugar and melt the butter. This makes
a glaze that you can spread on top. It hardens into a beautiful, shiny frosting. I thought some of
Helpful (4785)
the info in the reviews was conflicting, so here's the scoop: 1. These are neither "cake" brownies
nor "fudge" brownies; they fall somewhere in between. If you must have one or the other, then
this recipe is not for you. 2. Yes, the frosting is sweet. If you like frosting, then add it, if not, leave
it o$. 3. Yes, these are homemade brownies and do not taste like boxed brownie mix. I can't
erinspice
understand why anyone would prefer a mix to homemade, but if that's your thing, then stick
with the mix.
01/22/2004

These are great! I changed the recipe to make them better for you. I used 1/2 c. applesauce
instead of butter and 1/2 cup Equal spoonfuls and 1/2 cup sugar instead of 1 cup sugar and us…
Read More
egg substitute and omitted the glaze. They ended up with only 45 calories apiece and 0 grams of
fat! they were SOOOO GOOOD!!! :-)
Helpful (2830)

NOVACAT2003

12/13/2003

Brownies... What comes to mind? Hard...chewy... These brownies... What comes to mind?
So#...cakelike... These were baaaaad.......why must all these brownie recipes result in cake…
Read More
squares? I wish I could say di$erent for this supposedly "best brownie" recipe, but I can't. If you
are looking for the traditional delicious brownie Grandma used to make, run, run away and
Helpful (1599)
never come back! These were just like a cake. Be aware: These are not the BEST brownies...these
are the BEST cake squares.

bakedbyjen

11/26/2008

These were the BEST BROWNIES even without the frosting. Just don't OVERBAKE/OVERMIX.
When doubling, leave out one egg, keep the amount of salt at 1/4 tsp, and bake for 30-35 mins…
Read
You'llMore
get a cakey on the outside, fudgey in the middle brownie. Delish!

Helpful (1489)

naples34102

11/09/2007

Wonderful little brownie! Not too thick, not too thin, just right! Comes together and into the
oven in less than 5 minutes. I added about 1 additional T. of cocoa. Just mix all ingredients wit…
Read Morespoon in the same pan as you melted the butter, about 50 strokes, just until good and
a wooden
combined. The frosting is glossy and smooth if you melt the butter first and add about 1 T. each
Helpful (1024)
of corn syrup and half and half. Cutting these with a plastic knife, even the disposable tableware
variety, works great! Cuts cleanly, and not a crumb sticks to the knife. Had to try 3 of the
brownies as soon as they were cooled, just to be triply sure they were good.

redzinner

06/25/2007

Many moons ago I worked in a Duncan Hines test kitchen and have made up to 20 batches of
brownies a day and let me say this is a good, easy recipe for homemade brownies; great…
Read More flavor. I would suggest: 1) Slightly whip (with fork) the eggs to make them
chocolatey
homogenous first before adding them to the pan's other ingredients. 2) Whisk your dry
Helpful (604)
ingredients, flour, cocoa, salt and baking powder, together first before adding them to the pan.
No need to beat with mixer. A wooden spoon to mix the batter until everything is wet works just
fine. I used the frosting recipe which was very fudge-like and thick. I added just a smidgen of
water to thin it out to make it at least somewhat spreadable.
NEgirl

01/26/2008

This recipe needs another review like I need another brownie - but I just couldn't stop eating
them. Mama Cass hit the nail on the head saying this was neither a "fudgy" brownie nor a "cak…
Read More
like" brownie, but both - that's what made it so awesome. I didn't have the honey for the
frosting so frosted it with the best chocolate frosting IMO - boil 3TB butter, 1/3 c sugar, 2TB milk
Helpful (521)
for a minute, remove from heat and add 1/3 c chocolate chips. Yummmm! Doubt anyone will
read this a#er 1,000 some reviews, but just realized this recipe is similar to one a use for wa$le
cookies - only I melt the butter and cocoa powder in the microwave together and it mixes
together much easier. Just a thought.
POLARBARE

02/12/2004

Worth a try, very easy recipe yielding above average brownies. When the recipe says not to
overcook, don't...depending on your oven 25 minutes is probably long enough. They may not…
Read More but they continue to cook/settle when removed. Also, I had to add an egg to the
look done,
frosting recipe because I ended up with chocolate sawdust without it (even using electric
Helpful (454)
blender). Some folks also mentioned adding milk (1 Tblsp ?) because of this which would also
work I'm sure.

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