Mmm-Mmm Better Brownies Recipe

O M G...These are by far the best brownies I have ever had in my short 38 years!!!! I, however, had no 9x9 pan. I used my glass 8x8 baking dish, added 1/4 cup milk chocolate chips mixed into batter, and did use another reviewer's suggestion of melted butter instead of vegetable oil. Also, since my pan was 8x8, I knew they would be a little thicker than the 9x9 would produce so I increased the baking time to 30 minutes exactly. OMG, I swear by this recipe and I've tried many homemade ones and ALL boxed versions. If you haven't tried this, do yourself a favor especially now around Valentine's Day....TRY THIS RECIPE!! Thank you thank you thank you to Sarah who gave us this DEELISH homemade brownie recipe! (My 4 yr old thanks you too!)

These are FANTASTIC! Quite possibly the best brownies I've ever made! I even cut the sugar down to 3/4 cup and they were DIVINE. They are wonderfully gooey, sweet and chocolately. And MUCH lower in fat and calories than regular brownie recipes, but you'd never know!

fabulous! we prefer cake brownies. so I doubled the recipe so it then called for 1 cup of flour- so then I used 2 cups of flour instead . perfect results! moist, still a bit chewy and fat pieces of fudgy-cakey brownie! baked in 9x13 glass pan, greased with butter flavored crisco. baked around 30 minutes. start checking at 25 minutes. increased the sugar by 1/4 cup, swapped butter flavored crisco for the oil, doubled the vanilla (again) doubled the salt and baking powder (again), covered the top with chopped pecans b4 baking. this will be my go-to recipe!

Really good brownies! Great for a late night craving. I had all the ingredients on hand, which I think the average home baker would. The only changes I made was to add 1/4 teaspoon of instant coffee, and use a mix of cake flour and all purpose flour. I pretty much always add the equivalent of however much salt the recipe calls for in instant coffee (so 1/4 teaspoon of salt and 1/4 teaspoon of instant coffee) to any chocolate recipe to enhance the chocolate flavor. I didn't have quite a half cup of all purpose flour, so I added a couple of tablespoons of cake flour to make the half cup called for. This is a fudge type brownie that begs for ice cream on top. Even with the little bit of cake flour added, these were still fudgy. If you prefer a cake like brownie, I don't recommend this recipe. I agree with another reviewer that said they're kind of thin. I didn't mind, it just gave me an excuse to eat more! But just keep that in mind. Probably and 8x8 pan would be better. Or maybe even a mini muffin pan. These would make awesome brownie bites! Just reduce the baking time. All in all, a solid fudge type brownie. Emergency sweet tooth satisfied!

I used all butter because it was 1 a.m. and I had no oil. Perfection for me. Not too sweet and nice and rich. I did double the recipe and made it in a 15x17" pan. I should have drop the cooking time down to 15 minutes. I baked them for 20 and they came out less gooey then I like but still stellar.

This was easy to prepare and brownies were delicious with the perfect consistency- a dense but not too dense interior and a crusty outside. I doubled the recipe and used a 9x13 pan which was perfect. I used half oil/ half butter and about 2/3 white sugar 1/3 brown sugar. I included chopped walnuts . This was for St Patrick’s day so I also added mint chocolate chips and topped with mint chip ice cream. Was going to do a cream cheese icing but it didn’t need it, these were so good!

These were very easy to make I followed the recipe exactly with the walnuts, but made a double batch in a 9x13 pan baked for 35-38 min. Then I added about 2 tbsp of softened butter. I also added marshmallows about 1 cup and frozen Nutella cubes which added wonderful pockets of Nutella ( about 10 tsp of Nutella. Freeze them on wax paper & chop in half. Put half of the cubes in the batter mix & the other half on top right before they go into the oven.) they basically turned into rocky road brownies.

Best, most fudgy brownies I've ever made!!!! I used peanut butter & dark chocolate chips instead of walnuts, which probably made them even more fudgy! I doubled the batch and made in a 9x13 pan last week; this week I'm tripling and splitting between a 9x13 and 8x8. I did find that mine took longer to bake - more like 25-35 min. A trick I saw online for knowing when the brownies are done - insert a toothpick and look for some crumbs to stick to it. If it comes out completely wet, it needs more time. If it comes out completely dry, it was in too long. It can be a very fine line between done and overdone - but with how fudgy this recipe is, even "overdone" is still delicious!!!

I halved the recipe (this makes like enough for only 2 people). I also reduced the sugar by a little but I assure you it will be sweet enough. In grams, this was my converted 1/2 recipe (if you want full then just double). 75g white sugar, 50g oil oil (or 4 tbsp), 1/2 tsp vanilla extract, 1 egg, 30g flour, 16g cocoa powder, 1/8 tsp salt, 1/8 tsp baking powder, I baked at 160 degrees celcius for 26 minutes then let it cool.

My son and I wanted a sweet treat that wouldn't take too long. We started with the brownie idea then had fun making it special. We added 2 Tablespoons Bourbon, 3/4 cup of pecans instead of walnuts and then 3/4 cup fresh raspberries. It needed to cook about 8 minutes longer because it was so moist but totally worth it!! Next time we plan to add semi-sweet chocolate chips as well!

I did this in a mini brownie pan, using paper cups (no clean up!) and had extra, so I did the leftovers in a muffin pan. SO good!! I have a dark pan, so I turned it down to 325f and baked for 25 mins. Perfect! I'll use this going forward.

These were absolutely amazing! They were so light and fluffy on the inside but so crunchy and delicious on the outside! I am making these again.

So easy to make and so good!

I like to add about 1/4 tsp. Almond flavoring along with the tsp vanilla. Yummy! Ofcourse it's just super with vanilla only as written!! Loved this! It's a keeper, stays moist!

I loved it sweet but not too sweet and moist And stays moist

This recipe was fabulous. I used half Dutch processed cocoa and half natural cocoa, added some mini dark chocolate chips and chopped walnuts and baked it for 25 minutes. The brownies were compact and chewy. Although I put baker's paper on the bottom, I found that the sides stuck quite a bit and had to cut around many times to get the brownie out in one piece, so next time, I may flour the oiled sides as well. All in all, a fantastic brownie.

Great recipe with perfect amounts of ingredients to make them fudgey and delicious. I substituted sunflower oil and added walnuts, dried cherries, and semi sweet chocolate chips. I normally make the Fry's brownies but didn't have butter so this was perfect. Probably the best brownies I've ever made Definitely recommend

I have been making this brownie recipe for over a decade. My family asks for them instead of birthday cake and I am known for "my" brownies. Save this to your favorites, they'll make you famous, haha

It's not bad, but I feel as though the sugar is a bit much. It could be lessened to 3/4 cups. I also feel as though the cocoa powder is a bit much too. Unsweetened cocoa powder is bitter so the brownies taste a bit too bitter for me. Not a terrible recipe but not one you should make to impress others. I feel like you should only make this if you're doing it for yourself and you're lazy and craving brownies because it was a pretty quick process.

Wow, this is really good.