These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

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  • Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

  • Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

  • Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Nutrition Facts

248.2 calories; protein 2.9g 6% DV; carbohydrates 37.5g 12% DV; fat 11.2g 17% DV; cholesterol 51.3mg 17% DV; sodium 164.8mg 7% DV. Full Nutrition

Reviews (3768)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2007
These brownies came out great, so fudgy and chewy! Sine there is extra egg in place of the usual oil and no baking soda/powder, the result is an intensely rich, decadent brownie. I used milk chocolate chips and used 1 1/2 c. white sugar and 1 1/2 c. brown sugar. I have found that this adds a more saturated, special flavor. The best way I have found to melt sticks of butter is to place them in a large, microwaveable Tupperware cup and microwave them for 30+ seconds. By doing this, you don't have to go through the hastle of cutting the butter. Also, in place of sifting the flour mixture, all you need to do is whisk it. Whisking produces the exact same effect/texture as using a conventional sifter, plus it is much easier to clean! I highly reccomend this recipe. You have got a winner with this one Brooke! Read More
(1448)

Most helpful critical review

Rating: 3 stars
03/16/2008
My vote is 3 stars--these are so sweet they make your teeth hurt. Also, these aren't as thick as I'd like. Hubby didn't think they were too sweet, but agreed they could be thicker, so his vote is 4 stars. Between us, this is a 3-1/2 star brownie--merely average. Read More
(419)
4946 Ratings
  • 5 star values: 3818
  • 4 star values: 683
  • 3 star values: 245
  • 2 star values: 108
  • 1 star values: 92
Rating: 5 stars
07/11/2007
These brownies came out great, so fudgy and chewy! Sine there is extra egg in place of the usual oil and no baking soda/powder, the result is an intensely rich, decadent brownie. I used milk chocolate chips and used 1 1/2 c. white sugar and 1 1/2 c. brown sugar. I have found that this adds a more saturated, special flavor. The best way I have found to melt sticks of butter is to place them in a large, microwaveable Tupperware cup and microwave them for 30+ seconds. By doing this, you don't have to go through the hastle of cutting the butter. Also, in place of sifting the flour mixture, all you need to do is whisk it. Whisking produces the exact same effect/texture as using a conventional sifter, plus it is much easier to clean! I highly reccomend this recipe. You have got a winner with this one Brooke! Read More
(1448)
Rating: 5 stars
03/18/2008
DO NOT bake this recipe in a 9x9 pan, you will regret it and waste a fantastic brownie batter. In a 9x9,I ended up w/ 4" thick chocolate bricks, so I tried again 2 days later in a 13x9 and got the fudgiest thickest and delicious brownies I've ever had. The top was perfect and did not crack when I cut into squares. This is will be my brownie recipe from now on. Read More
(1180)
Rating: 5 stars
06/09/2008
Okay, these were great. I made 2 small changes. First, instead of 3C white sugar, I used half/half of regular sugar and brown sugar. Next, I didn't have semisweet chocolate morsels, so I chopped up some squares of semisweet chocolate. Worked just fine. When I cut up the chocolate, alot was in slivers, so melted & helped form a fudgy synergy! I'd recommend this & I'll definately make it again. Maybe try pecans next time. Also, I used the 9x13 pan recommended; but were kind of thin...so I might try a slightly smaller pan next time & see if I can get them a little thicker, without affecting the gooey light texture. Read More
(617)
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Rating: 3 stars
03/16/2008
My vote is 3 stars--these are so sweet they make your teeth hurt. Also, these aren't as thick as I'd like. Hubby didn't think they were too sweet, but agreed they could be thicker, so his vote is 4 stars. Between us, this is a 3-1/2 star brownie--merely average. Read More
(419)
Rating: 5 stars
01/24/2008
For some time, I've been on a quest for a recipe for a recipe for the perfect brownie--chewy and fudgy. Recently I made the Barefoot Contessa's "Outrageous Brownies" and another recipe called "Supernatural Brownies," which was featured in the New York Times. While both of them were tasty, Brooke's brownies surpassed them. I would like to add that I didn't alter anything in this recipe. I did have to bake them a little longer than the recipe stated and was concerned about over baking them, but they turned out perfectly. The corners (which I usually don't like) were especially delicious and had a nice chewiness to them. This recipe is definitely a keeper. Thanks, Brooke! Read More
(377)
Rating: 5 stars
10/07/2007
Delicious! These are dense and rich! If you don't like a sweet, fudgy brownie, don't make these. Most of the lower ratings were due to people decreasing the amount of sugar. If you want a 5 star brownie, use all 3c. of sugar. If you want a 3 star recipe, decrease your sugar...its that simple. Read More
(355)
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Rating: 5 stars
07/06/2007
My family is a brownie family...and my husband said these are the best brownies he has ever had! I usually make the ones from a box, and he said these are far better. They were really fudgy and soft. I coated the chocolate chips in a little flour before putting them in the batter so they wouldn't fall to the bottom of the pan. Read More
(239)
Rating: 5 stars
08/24/2007
These brownies are incredible! Rich chocolate flavor and oh so chewy - just the way I like them. (I followed the suggestion to use half brown sugar the first time and it was very good, but it was even better with regular sugar. I decreased the salt to 1/2 teaspoon and added 1/2 teaspoon of baking soda to give it that thin brownie shell on top. Read More
(238)
Rating: 4 stars
10/22/2008
I loved the taste of this brownie and the texture. Seriously perfect perfect fudgey brownies. This is MUCH BETTER overnight as the butter doesn't ooze and the sugar taste becomes more neutral. This is a lot of sugar for my taste so I cut it down to 2 cups and even then it was sweet. Something I learned from a chef I knew: Beat your eggs till they go a light yellow then gradually add the sugar. Mix your cocoa and butter or dark chocolate (with a v high cocoa %) in a microwave or over the stove. Let it cool then fold into the fluffy egg mix and then slowly fold in the flour. For some reason this always ensures I have fudgey brownies and never dry ones. Read More
(213)