Best Brownies Recipe (with Video)

These brownies are absolutely delicious even without the frosting. Just be careful not to overbake or overmix them. When doubling the recipe, omit one egg, maintain the salt at 1/4 tsp, and bake for 30-35 minutes. The result will be a brownie that is cakey on the outside and fudgy in the middle. Simply delightful!

This brownie is absolutely fantastic! It's perfectly balanced - not too thick, not too thin. The preparation is quick, taking less than 5 minutes to mix everything together and pop it in the oven. I decided to add an extra tablespoon of cocoa for a richer flavor. Simply mix all the ingredients in the same pan where you melted the butter, about 50 strokes until well combined. The frosting turns out shiny and velvety if you melt the butter first and mix in a tablespoon each of corn syrup and half and half. Surprisingly, using a plastic knife, even a disposable one, makes cutting these brownies a breeze. They slice cleanly without a single crumb sticking to the knife. I couldn't resist trying three pieces as soon as they were cool – just to triple-check how delicious they were.

A while back, I had the opportunity to work in a Duncan Hines test kitchen, where I would whip up to 20 batches of brownies daily. Let me tell you, this recipe for homemade brownies is a gem - easy to make and packed with delicious chocolatey flavor. Here are a couple of tips based on my experience: 1) Before adding the eggs to the rest of the ingredients, lightly whisk them with a fork to ensure they are evenly mixed. 2) Prior to incorporating them into the mixture, whisk together the dry ingredients - flour, cocoa, salt, and baking powder. There's no need to use a mixer; simply use a wooden spoon to combine the ingredients until everything is incorporated. I also tried the frosting recipe provided, which turned out to be wonderfully fudgy and thick. I added a tiny bit of water to slightly thin it out, making it easier to spread on the brownies.

Definitely give it a shot - this recipe is simple and results in better-than-average brownies. Follow the instructions closely, especially the part about not overcooking. Depending on your oven, 25 minutes should suffice. Even if they seem undercooked when you take them out, they will firm up as they cool. I found that I needed to add an egg to the frosting to avoid a powdery texture - blending with an electric mixer still didn't cut it. Some reviewers suggested adding a tablespoon of milk to the frosting, which sounds like a good solution as well.

For those who found this brownie recipe to be either too cake-like or too fudgy, there are easy adjustments you can make to tailor it to your preferences. To make the brownies more chewy, try adding extra sugar as it can create a denser texture. For a less fudgy consistency, include an additional egg and reduce the amount of fat used by a quarter. For a fudgier outcome, simply decrease the flour by removing about 3 tablespoons. It's important to determine the type of brownie you desire before baking, whether it's fudgy, chewy, crisp, or cake-like. This recipe is perfect for indulging in a rich chocolate treat, but it's not your typical boxed brownie mix, so be prepared for a homemade touch.

MMmmmm, all I can say is wow! After my first bite, I was blown away. These brownies taste more like fudge, and the frosting is the secret ingredient that takes them to the next level. Initially, the frosting was a bit crumbly, but after mixing it with a fork for 3 minutes, it turned into a beautifully creamy texture. I also discovered that frosting the brownies while they were still warm created a perfect finish. Delicious!

Rewritten review: These brownies are absolutely amazing! I had never tried making homemade brownies before, but these turned out to be a perfect delight! They are wonderfully fudgy and delicious, and the icing is just divine. Taking the tip from another reviewer, I heated the icing and it was a game-changer! I baked them for a 4th of July gathering and they were a massive hit - disappearing within 15 minutes. Everyone raved about them and requested the recipe. I decided to double the recipe to fit a 9x13" pan, and they turned out fantastic! Even if you're not the best in the kitchen, these brownies are foolproof and scrumptious. I highly recommend them to all brownie lovers out there! Say goodbye to boxed brownies - homemade is the way to go!

These brownies are amazing! We skip the frosting because they are delicious on their own. Some reviewers have mentioned they turn out too cake-like, but that's more about how you mix the ingredients rather than the recipe itself. The key to fudgy brownies is to mix the batter minimally, as over-mixing can lead to a fluffy, cakey texture. What I love most about this recipe is that cleanup is a breeze - just one pot and a wooden spoon to wash!

Sure, here is a rewritten version of your review: Listen up! I have found the perfect way to elevate this recipe. Simply double the quantities and bake it in a 13x9 rectangular pan. This little change makes the brownies slightly thicker and perfectly hits the spot. I've been making these brownies for years now and appreciate that the recipe uses ingredients I usually have at home. Plus, I love that I can use cold butter straight from the fridge without having to wait for it to soften. Personally, I skip the frosting, and it turns out just delicious.

I tried this recipe and poured the batter into a glass pan lined with parchment paper, sprinkled a few chocolate chips on top, and baked it at 350F. In a convection oven, it only took about 20 minutes for the toothpick to come out clean. These brownies turned out to be the fudgiest I've ever had, and they were so delicious that I didn't even need frosting! This recipe is perfect!

I decided to make a larger batch of this recipe and included See's Chocolate Drops (chocolate chips). I baked it at 350 degrees in an 8x11 pan for 45 minutes, and the texture turned out just right! The edges were beautifully flakey and chewy, while the center was delightfully gooey. The brownies were thicker, but not overly so. Since not everyone enjoys frosting, I served it on the side. I switched out the honey for milk in the frosting for a lighter flavor. For those who prefer a thicker frosting without honey, corn syrup can be used as a substitute. I'm rating this a 4, only because I made some modifications. It's more like a 4.5 in my book, but that's not an option! Everyone absolutely loved these brownies! I will definitely be baking them again!

Simple and tasty

This turned out amazing! Everyone absolutely loved it! 😊👌

These are hands down the best brownies I've ever baked! The only changes I made to the recipe were incorporating 1 tsp of coffee extract along with the vanilla, and adding 1/2 cup of semi-sweet chocolate chunks. The result? A wonderfully fudgy, gooey, and utterly delicious treat. This is now my ultimate brownie recipe!

The only extra thing I included was nuts, along with some leftover homemade coconut frosting that I had. Absolutely delicious!

I have made these brownies twice already and I'm about to make another batch! This recipe is fantastic, simple to follow, cleanup is easy, and the brownies come out wonderfully fudgy and delicious!

First time attempting to bake brownies, and they turned out to be a delightful success! I'm grateful for this recipe, as it was easy to follow, resulting in a moist and delicious brownie. I personalized it by adding some raisins, which made it even more comforting and homey. Thank you!

Super delicious brownies! They were a big hit with my family, and I can't wait to make them again. Definitely worth the effort - five stars! 👍👍👍👍👍

Great recipe! I decided to enhance it by incorporating a cup of zucchini for extra fiber and nutrients, but I have also prepared it without zucchini and it still turned out delicious. The cake is incredibly rich and the frosting is wonderfully creamy.

I have been using this recipe for years. Despite experimenting with other brownie recipes, I always return to this one because it is my family's top choice. This recipe never fails me!