MMMMM... Brownies Recipe

Name: MMMMM... Brownies
Prep time: 25 min
Cook time: 25 min
Total time: 60 min
Ingredients: 0.5 cup white sugar; 2 tablespoons butter; 2 tablespoons water; 1.5 cups semisweet chocolate chips; 2 large eggs, beaten; 0.5 teaspoon vanilla extract; 0.66666668653488 cup all-purpose flour; 0.5 teaspoon salt; 0.25 teaspoon baking soda

Cook Time: 25 minutes

Chocolate Brownies

These indulgent brownies are quick to prepare, deliciously chocolatey, and perfect for any occasion. Heres how to make them:

Ingredients

cup white sugar
2 tablespoons butter
2 tablespoons water
1 cups semisweet chocolate chips
2 large eggs, beaten
teaspoon vanilla extract
cup all-purpose flour
teaspoon salt
teaspoon baking soda

Directions

Follow these easy steps to make the perfect brownies:

Preheat the oven to 325F (165C) and grease an 8-inch square baking pan.
In a medium saucepan, combine sugar, butter, and water. Cook over medium heat, stirring constantly until the mixture comes to a boil.
Remove the saucepan from heat. Stir in the semisweet chocolate chips until completely melted and smooth.
Add the beaten eggs and vanilla extract to the chocolate mixture, mixing well.
In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the brownie batter into the prepared pan, spreading it out evenly.
Bake in the preheated oven for 20 to 30 minutes, or until the top is dry and the edges have begun to pull away from the sides of the pan.
Allow the brownies to cool completely in the pan before cutting into squares and serving.

Nutrition Facts (per serving)

Calories: 141
Total Fat: 7g (9% Daily Value)
Saturated Fat: 4g (20% Daily Value)
Cholesterol: 27mg (9% Daily Value)
Sodium: 113mg (5% Daily Value)
Total Carbohydrate: 20g (7% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Total Sugars: 15g
Protein: 2g (4% Daily Value)
Calcium: 10mg (1% Daily Value)
Iron: 1mg (5% Daily Value)
Potassium: 72mg (2% Daily Value)

Servings per recipe: 16

MMMMM... Brownies Recipe

History of Brownies

The history of brownies can be traced back to the late 19th century in the United States. The first documented brownie recipe appeared in a 1904 cookbook, though the exact origin of this beloved dessert is shrouded in mystery. One popular theory is that they were created by a chef who accidentally omitted baking powder from a chocolate cake recipe, resulting in a denser, fudgier treat. Another claim is that brownies were invented by Bertha Palmer, a Chicago socialite, in the 1890s for the Columbian Exposition. No matter the origin, the brownie has become a staple in American kitchens, loved for its rich, chocolatey flavor and versatile texture.

Regional Variations

Though brownies are an American classic, regional variations exist across the United States. In the Southern U.S., brownies are often made with pecans, adding a nutty crunch to the soft, gooey texture. Meanwhile, in the Northeast, some recipes incorporate coffee or espresso powder to enhance the chocolate flavor. Additionally, health-conscious adaptations have emerged, such as gluten-free and dairy-free versions, catering to those with dietary restrictions. The introduction of various mix-inslike caramel, fruit, or even candy barshas also contributed to the diverse interpretations of the brownie across different regions.

How Brownies Differ from Similar Desserts

While brownies may appear similar to cakes or bars, they are unique in both texture and preparation. The key difference lies in the use of fat. Brownies are typically made with butter or oil, which gives them a denser, fudgier texture compared to the light and airy crumb of cakes. Furthermore, brownies are often more chocolate-forward, as they are packed with chocolate chips or melted chocolate, making them richer than other dessert bars like blondies. Another characteristic that sets brownies apart is their crispy, crackly top, which is a result of mixing the batter carefully and baking at the right temperature.

Where Brownies Are Typically Served

Brownies are one of the most popular desserts in America, served at a variety of occasions, from casual family gatherings to formal parties. They are a common sight at bake sales, potlucks, and holiday celebrations. Many coffee shops and bakeries feature brownies as a key offering, often paired with a cup of coffee or tea. Additionally, brownies are enjoyed in various formats, such as brownie sundaes topped with vanilla ice cream, or mini-brownie cupcakes that are perfect for parties. Their easy-to-make and portable nature make them an ideal choice for picnics or road trips.

Interesting Facts about Brownies

In 1984, the National Brownie Day was established on December 8th, encouraging fans of this dessert to bake and share their favorite recipes.
Brownies became particularly famous during the 1930s, when packaged mixes made it easier for home bakers to recreate this beloved treat.
The most expensive brownie ever made was sold for $1,000 in 2001. It was a gourmet brownie made with high-end ingredients such as 23-carat gold leaf, and it was sold at a charity auction.
Brownie lovers across the world have developed endless variations, from vegan brownies to those infused with alcohol like bourbon or whiskey.
The Guinness World Record for the largest brownie was set in 2001 in Illinois, where the mammoth brownie weighed over 40,000 pounds!

Whether you enjoy them plain or with a creative twist, brownies remain a universally adored dessert. So the next time you bite into a warm, gooey brownie, remember you're savoring a treat with a rich history and endless variations!

FAQ about MMMMM... Brownies Recipe

To keep your brownies fresh, store them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can freeze them. Wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. They can be stored in the freezer for up to 3 months.

Yes, you can make this recipe gluten-free by substituting all-purpose flour with a 1:1 gluten-free flour blend. Some users also recommend using almond flour for a different texture, but you might need to adjust the amount of flour to maintain the right consistency.

Absolutely! You can substitute semi-sweet chocolate chips with dark chocolate or milk chocolate depending on your preference. You can also chop up baking chocolate or use chocolate bars for a chunkier texture in your brownies.

If your brownies turned out too cakey, it might be because the batter was overmixed or the baking time was too long. To achieve a fudgier texture, avoid overmixing the batter and check them after 20 minutes to prevent overbaking.

If you find the brownies too sweet, you can reduce the amount of sugar in the recipe. Another option is to use less sweet chocolate, like dark chocolate or baking chocolate, to balance the sweetness.

Yes, you can definitely add nuts, such as walnuts or pecans, to the batter for extra crunch and flavor. Add them after mixing in the dry ingredients, and be sure to fold them in gently to avoid overworking the batter.

To avoid scrambled eggs, allow the chocolate mixture to cool slightly before adding the eggs, or temper the eggs by slowly adding a small amount of the warm mixture into the beaten eggs before incorporating them into the full batter.

The recipe calls for an 8-inch square pan. If you use a larger pan, the brownies may be thinner and bake faster. Adjust the baking time accordingly if you use a different pan size.

Yes! You can enhance the flavor by adding a teaspoon of instant coffee or a splash of vanilla extract. These additions can deepen the chocolate flavor and create a more complex taste.

Bake the brownies for 20 to 30 minutes. The baking time may vary depending on your oven and the pan size. Check for doneness by inserting a toothpick into the center—if it comes out with a few moist crumbs, they are ready.

Comments

Caroline

10/06/2025 01:52:54 PM

I'm very impressed. In fact, I have to go change my review of another brownie recipe because this one is absolutely the best (and I can't say that about the other recipe anymore). Tastes just like the brownies out of a box. I followed the recipe exactly, baked for 25 minutes, and they are perfect. I have to hurry and freeze them so I don't eat them all in one sitting. Next time, I will omit the salt, but that is the only modification I will make. Except doubling or tripling this recipe! Worth the hype. This will now be my brownie recipe of choice. Excellent! *update: these are just as delicious after being frozen! I defrosted at room temperature in a sandwich bag. Still delicious! *update 2: I have also made these as mini cupcakes. In the oven for 7 minutes makes them just cooked enough. Yum, yum, yum! Huge hit at a recent party!

CookingCutie

04/02/2007 10:40:31 AM

I will NEVER use brownie mix again since this recipe is super easy and even more tasty! Semisweet chips definitely give a depth of flavor you just can't get from cocoa powder. Be sure to use quality chocolate chips to ensure the best chocolate flavor. Also, you might want to temper the eggs before adding them to the warm chocolate mixture or allow the chocolate mixture to cool a bit so you don't end up with scrambled eggs in the batter. I used a 16 ounce bag of chocolate chips, melting the 1 1/2 cups as the recipe calls for and adding the extra 1/2 cup to the cooled batter so I could have chocolate chunks in the brownies. (If you do add the extra chocolate chips, toss them in a teaspoon of flour to coat them so they won't sink to the bottom of the pan.) Thanks for sharing this recipe. I'll be making these brownies again and again!

hausfrau

01/17/2022 03:33:45 PM

I followed the recipe. When I added the chips, the pot was so hot it cooked the chocolate and it lost its luster. I let the chocolate mix cool before adding the eggs and vanilla and then the dry part. Brownies came out all right but were cake-like and not fudge like enough in consistency. I think melting the chocolate slowly in a double boiler would be better and use a full stick of room temp butter, which should be creamed with the sugar before combining the rest of the ingredients. These short cuts don't work well.

HerouxFamily

09/05/2025 06:25:56 PM

I call these my "one pot, leftover" brownies which I make when I am moving and have few ingredients and fewer pans. I heat the sugar, water, butter and salt until the sugar dissolves. Then I remove from heat and mix in the chocolate chips and/or chopped up chocolate bars, until melted. Stir in the eggs and vanilla, then the flour and baking soda--all in the same pot. Spread into a greased baking pan, bake, then cool as directed. The hardest part of the recipe is waiting till they cool completely to cut and eat. I often mix in nuts, a little cinnamon or instant coffee, coconut, crushed up candy canes (or other candies), whatever I have left over in the pantry. Never made them the same way twice, never had complaints!

Chocoholiclady66

03/14/2021 04:10:39 PM

"As is" the eggs when added to the hot mixture turned into scrambled eggs. Had to start over. Questioned it, knew better, but went with it anyway. Oh well. LOL Mixed in eggs and vanilla after adding flour, etc. the next time with no problem. A bit too sweet so next time around I cut back on sugar and used only 1/8 tsp salt ... perfect! Going to try it next time using dark chocolate -- will just shave some off confectioners block.

Brownkid

08/29/2024 08:04:57 PM

This recipe can be made gluten and diary free. The family loves it. I used 1 for 1 gluten flour, dairy free country crock butter and Ghirardelli dairy free chocolate chips. I increase the eggs to 3 because I found gluten flour is dry. Thank you for the easy recipe.

liora144

11/27/2022 11:03:24 PM

Delicious ! Not too sweet for me. I have been baking since I was a teenager in the 60’s. I’ve made brownies, brownies brownies ! I leave out the salt and melt the choc chips into a gooey luscious batter before I fill the baking dish and bake 35 minutes. I add walnuts too. You won’t be disappointed.

Risu3390

11/13/2022 11:18:22 AM

Mine turned out pretty good. I think my only problem was that the batter for the normal recipe was too thick for a normal sized pan. It was too high. So, I used a pan that was wider, and it flattened it out. Maybe that is why for people who have batter on the bottom had issues. Also, if you are having a brownie almost like a cake, that means you mixed the batter too much. If you think they are too bland, wait for them to cool off and add chocolate chips for flavor. I also added some nice, cold vanilla ice cream. Not to be mean, but people saying it tasted good means you made it properly. If the brownies are too dry at 25 minutes, well, something went wrong. Usually things that go wrong are not the recipe's fault.

Jonathan Davis

05/07/2023 08:33:07 PM

Made it last night — blew my mind.

Chickn_Tika

11/07/2024 12:07:14 AM

Excellent basic brownie. Quality chocolate is important to make it superb. Personal preference would be to either reduce the sugar or use less sweet chocolate. Also could add walnuts to balance the sweetness but my family protests this sort of thing. I cooked this in glass 8x8 for 25 minutes, 325F, non convection. Will increase time next time for crispier edges.

whatsfordinner

06/13/2025 11:20:38 PM

Excellent Brownie recipe. Far better than the box mix and very easy to make. First time I made them, they were delicious but came out flat and center caved in. The second time I made them, I doubled the recipe and used a 9x13 pan and I used a combo of milk chocolate and semi-sweet morsels and baked for 30 min. Brownies still caved in slightly but maintained a thickness ideal for brownies and were both moist and delicious.

Lydia

09/25/2025 04:58:46 AM

I really love that this is recipe is so low in calories compared to similar ones and I got perfect crackly top fudgy brownies

mooditude

09/05/2025 04:07:59 PM

This has been my go to brownie recipe for years and years, ever since I had to find a nut free version for my child’s school. It continues to get rave reviews everywhere. I take it. I follow the recipe exactly and I’ve never had any issues. In fact, I’ve never had more people ask me to share this recipe!

Witness

07/18/2025 05:00:21 AM

Not sweet enough.

whatsfordinner

06/13/2025 11:20:38 PM

SavvyDish7246

05/19/2025 01:32:19 AM

Enjoyed the ease of this recipe. Surprised how good it tasted. Did add the 1/4 tsp of baking powder like other bakers recommended. Baked 30 minutes and center was firm.

Feri

04/12/2025 01:46:11 AM

I substituted olive oil for butter, 3 egg whites for 2 eggs, and almond flour for regular flour. It was delicious! Walnuts on the top.

Laurence

02/21/2025 09:55:35 PM

I make these regularly now with two tablespoons of Bailey's added to the batter, which is enough to taste it. Dense, fudgy, easy, and REALLY GOOD!

Bill Hamilton

01/27/2025 02:16:22 AM

Great recipe! Easy, quick, and very tasty!

Ashley Martin

12/11/2024 01:56:50 AM

The texture was just perfect.

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MMMMM... Brownies Recipe