These brownies are very fudgy and soft. They'll be gone before you know it!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch square pan.

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  • In a small saucepan over medium heat, melt butter. Remove from heat and stir in the chocolate until smooth and well blended. Mix in the sugar and eggs then stir in the flour until just blended. Spread evenly into the prepared pan.

  • Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into squares.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

262 calories; 13.5 g total fat; 51 mg cholesterol; 69 mg sodium. 35.8 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/01/2006
I usually make brownies with cocoa but decided i'd use the unsweetened chocolate i had sitting in the cabinet. I was under the impression that each wrapped block was 2 ounces and only ended up using half the chocolate the recipe called for. They brownies were still very good and fudgy. One thing i noticed was that the ingredients calls for vanilla extract but the procedure forgets to mention when to add it. Don't forget to add it when making the brownies! Read More
(35)

Most helpful critical review

Rating: 2 stars
10/20/2007
These brownies were not gooad at all! i made it exactly to the recipe except i changed it the flour to whole wheat flour. the batter as its self was really grainy. and when made they were a really weird consistency. i wont be making these again!!!!! Read More
(10)
68 Ratings
  • 5 star values: 36
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 1
Rating: 4 stars
08/01/2006
I usually make brownies with cocoa but decided i'd use the unsweetened chocolate i had sitting in the cabinet. I was under the impression that each wrapped block was 2 ounces and only ended up using half the chocolate the recipe called for. They brownies were still very good and fudgy. One thing i noticed was that the ingredients calls for vanilla extract but the procedure forgets to mention when to add it. Don't forget to add it when making the brownies! Read More
(35)
Rating: 4 stars
08/01/2006
I usually make brownies with cocoa but decided i'd use the unsweetened chocolate i had sitting in the cabinet. I was under the impression that each wrapped block was 2 ounces and only ended up using half the chocolate the recipe called for. They brownies were still very good and fudgy. One thing i noticed was that the ingredients calls for vanilla extract but the procedure forgets to mention when to add it. Don't forget to add it when making the brownies! Read More
(35)
Rating: 5 stars
09/29/2003
If you like chocolate you'll LOVE this one! Great chocolate fudgy taste good with milk. Next time I'll add nuts. P.S. Don't over bake these or they become hard. Read More
(27)
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Rating: 4 stars
09/26/2004
These brownies turned out wonderfully! I like them pretty fudgey- not cakey. I used 1 cup white sugar and 1/2 cup brown sugar and baked them in a 8x8 inch glass pan. They were perfectly done in 30 minutes. I've been looking for a simple brownie recipe to send to my brownie-deprived friends in Russia. Thanks! Read More
(23)
Rating: 5 stars
10/26/2008
I found this recipe a few months ago and now I always have to keep unsweetened chocolate squares on hand so when my fiance says "Hey why don't you make those awesome brownies tonight?" I'm ready! A few tips from someone who's made this several times: I add a handful of chocolate chips and a handful of walnuts and it's great. One time I forgot to set my oven timer and so I had to guess whether they were done which I'm not very good at. A toothpick came out not quite clean so I let them go a little longer and then a little longer... I kept them going until the toothpick came out clean and that batch came out awfully dry. Each cut brownie would crumble on the plate. Next time I made them I experimented and threw in a little applesauce to get them a little more moist and I took them out of the oven when the toothpick was just a little shy of being clean. Very good batch! Also for some strange reason these are always much better on the second day and even on the third day. I say make a batch and enjoy a little brownie that night but save most of them for the next night. Really good recipe for serious chocolate lovers! Read More
(13)
Rating: 5 stars
05/03/2010
These were THE BEST!!!!!! winner over all the other brownie recipes i have tried off this site! - The first time i made it I doubled because one yield would not be enough for all LOL! I was SO glad i doubled because it was SO delicious and the texture was perfect and yes do not over cook as I did by only a few mins because it Will get tough! This was SUPER easy and was great and tasty! Read More
(12)
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Rating: 5 stars
03/28/2006
I have finally found the perfect brownie recipe!!! I prefer brownies to be really fudgy like brownie mix brownies but my husband likes them more cakey. This recipe is the perfect middle ground for us. I didn't have a 9x9 pan so I used an 8x8 and baked them for about 35 minutes. I also tried them in a mini muffin tin baked for about 17 minutes to make great brownie bites! Read More
(11)
Rating: 2 stars
10/20/2007
These brownies were not gooad at all! i made it exactly to the recipe except i changed it the flour to whole wheat flour. the batter as its self was really grainy. and when made they were a really weird consistency. i wont be making these again!!!!! Read More
(10)
Rating: 5 stars
12/11/2009
These were excellent and SUPER easy too! I only had semi sweet chocolate chips so I used about 1 cup of them. Then to balance things out I used 1 cup of sugar rather than the 1 1/2 cups that the recipe calls for. I also added some nuts (pecans) that I had on hand. They're simple tasty and sweet. Read More
(9)
Rating: 2 stars
02/11/2007
I was rather disappointed by this recipe. I baked them JUST at the prescribed time limit (25 min) and they turned out quite dry. I have never had trouble with my oven temperature in other recipes and I lined my pan with parchment so I'm guessing that the time should be 18-20 minutes if you want them to be gooey. Another option might be to reduce the flour by 2 Tbs. I managed to save them by melting 2 ounces of semisweet chocolate with 1 Tbs each cream and butter to make a ganache to spread over top. They are now more like a cookie and at least they taste good but definitely NOT fudgy! Read More
(8)