This is the best and easiest recipe going.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
12
Yield:
2 dozen
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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 (180 degrees C). Grease a 13x9-inch pan.

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  • Microwave chocolate and butter in large bowl at HIGH for 2 minutes or until butter is melted. Alternately, melt butter and chocolate in a double boiler over simmering water.

  • Remove bowl from microwave and stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.

  • Spread batter into prepared pan. Bake for 35 minutes (do not overbake).

Cook's Note:

These are fudgy brownies. If you want cake-like brownies, add 1/2 cup milk along with the eggs and increase the flour to 1 1/2 cups.

Nutrition Facts

398 calories; protein 5.5g 11% DV; carbohydrates 45.5g 15% DV; fat 24.1g 37% DV; cholesterol 77mg 26% DV; sodium 101.9mg 4% DV. Full Nutrition
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Reviews (780)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/09/2008
Excellent! My family enjoyed these brownies. I also used 12 tbls cocoa powder and 3 tbls vegetable oil instead of the 4 unsweetened chocolate squares. Search is over - this is the recipe I'll keep. Read More
(791)

Most helpful critical review

Rating: 3 stars
08/20/2010
Well I just didn't like these at all; I followed the recipe exactly except I omitted the nuts and reduced the cooking time by 5 minutes. I like dense brownies but these were more like thick brownie crackers; they were chewy and crunchy on the edges and just plain chewy through the middle. Thanks for the recipe but I'll keep looking. Read More
(24)
955 Ratings
  • 5 star values: 572
  • 4 star values: 194
  • 3 star values: 93
  • 2 star values: 43
  • 1 star values: 53
Rating: 5 stars
09/09/2008
Excellent! My family enjoyed these brownies. I also used 12 tbls cocoa powder and 3 tbls vegetable oil instead of the 4 unsweetened chocolate squares. Search is over - this is the recipe I'll keep. Read More
(791)
Rating: 5 stars
11/12/2006
I found this recipe in a brochure from a grocery store a few years ago. These brownies are very easy to make! Just the thing if you are looking for a fudgy brownie as opposed to a cake-y one. A word of caution: they will stick to the pan! The original recipe calls for covering the pan with foil, leaving enough at edges to form handles. Grease the foil generously. It works well. Read More
(419)
Rating: 5 stars
01/14/2007
I found this on the box of my Baker's Unsweetened Chocolate and gave it a try. My family & I agree that they are delicious. As another reviewer mentioned the instructions do say to foil & grease the 9 X 13 pan which I did & used pam with flour and I had no problems with sticking. I followed the variation on the box for a more cakey brownie which was to add 1/2 cup more of flour and 1/2 cup of milk. Perfect. Will definitely make these again:) Edit: I made these again and cut the sugar down to 1 1/2 cups while upping the vanilla to 2 tsp and they were much better. Read More
(380)
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Rating: 4 stars
04/05/2007
I didn't have any squares so I used the 12 to 3 ratio for cocoa powder/oil. I was also out of nuts so I omitted them also. I didn't have any trouble spreading the batter or getthing them out of my glass pan sprayed with PAM. They were VERY chocolately. I didn't bake them for 35 minutes either - more like 27 or 28 but that could have been my pan. I just watched closely for slight pulling around the edges. Read More
(163)
Rating: 5 stars
04/30/2011
Seriously folks, if you want the definitive, last word on the subject, BEST brownie make this recipe! (Or the other, identical, "One Bowl Brownie" recipe from this site...) I know there are differences from one person to the next on what makes brownies "the best," but in my judgment no one could possibly disagree this is it unless they somehow goofed up the recipe. Easy to mix up, rich, buttery, fudgy, chewy on the edges and just the right amount of "chocolatiness" and sweetness (some brownies are so sweet they make my teeth hurt!). As long you don't overmix or overbake these, you'll have the perfect brownie - like the kind that beckon you from bakery shelves with their beauty only these taste a whole lot better! So make these - and top them off with "Fudge Frosting," also from this site. (I made half the recipe, baked in a foil lined pan, 22 minutes) Read More
(135)
Rating: 5 stars
12/05/2006
I live in Russia and am always looking for simple recipes with ingredients I don t have to carry in my suitcase from home this one is awesome! Several people suggested following the instructions exactly the first time I tried substituting cocoa powder and butter for unsweetened chocolate squares (they don't have those in Russia) I also wasn t paying attention and put the eggs in before the sugar maybe the problem was the butter was too hot and semi-cooked the eggs? I don t know but the batter was chunky and not nice at all. I cooked them and they tasted good but the texture was gummy and I needed a chisel to get them out of the pan. The second time I followed the recipe precisely and they were perfect. My whole house smelled chocolatey and when I taste tested one I ended up tasting (uh) three. Nice and crusty on top soft but cooked in the middle my second batch didn t stick to the pan at all I was going to try out several recipes but I will go no further. This is my brownie recipe I m sure my Russian friends will love them! (Guess I ll be packing unsweetened chocolate squares in my suitcase!) Read More
(106)
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Rating: 5 stars
11/04/2007
These were yummy and came out perfect! I did change a couple of things (always do) - used 3/4 cup cocoa and 1/4 canola oil whisked until smooth (no baking chocolate) and added 1/2 tsp almond extract but otherwise followed the directions. We will definitely be making these again. They are insanely sticky though; I will definitely try the foil trick next time. Read More
(70)
Rating: 5 stars
02/01/2006
Oh my goodness! These are amazing brownies. I have made them three times and they are delicious every time. I used old old old Hershey's baking chocolate the first time--only half of what was ordered (because I am an idiot and cannot always read very well). I realized the problem and made an icing (cocoa-based) and they got raves by everyone at the school party. The next time I made them with Girardelli (sp?) baking chocolate and they turned out amazing again--very rich and chocolatey. The next time I used the same chocolate and added a little Kahlua-maybe 3 Tbsp and put a glaze on again. Once again everyone loved them. These are so so easy and the one-bowl to wash up? How can you beat that? Read More
(67)
Rating: 5 stars
03/18/2007
These were the best brownies I've ever had. My boyfriend prefers cake-like brownies but still loved these even though they were fudge-like. We made a few changes. First we didn't have any vanilla so we substituted real maple syrup to add flavor. We also added only 1/2 the walnuts and added semi-sweet chocolate chips in place of the other 1/2. Pinch of salt is a good idea too. Read More
(65)
Rating: 3 stars
08/20/2010
Well I just didn't like these at all; I followed the recipe exactly except I omitted the nuts and reduced the cooking time by 5 minutes. I like dense brownies but these were more like thick brownie crackers; they were chewy and crunchy on the edges and just plain chewy through the middle. Thanks for the recipe but I'll keep looking. Read More
(24)
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