(Closed) Best brownie recipe??

posted 7 years ago in Cooking
Post # 3
275 posts
Helper bee
  • Wedding: October 2016

This is my absolute favorite(it’s from Julia Child)


Best Ever Brownies(from Baking with Juila Child)

1 1/4 cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature

Center a rack in the oven and preheat the oven to 350°. I bake them at a lower oven temp of 330°.

Sift the flour and salt together; set aside.

Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn’t scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.

Pour the mixture into a large bowl.

Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.

Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don’t set from the heat.

Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.

Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.

When the eggs are almost completely incorporated, gently fold in the dry ingredients.

Pour and scrape the batter in to an unbuttered 9-inch square pan.

Bake the brownies for 22-26 minutes, during which time they will rise a little and the top will turn dark and dry.

Cut into the center at about the 22-minute mark to see how the brownies are progressing: they’ll be perfect if they’re just barely set and still pretty gooey.

They’re still awfully good on the other side of set, so don’t worry if you miss the moment on your first try.

Cool before cutting

Post # 4
9544 posts
Buzzing Beekeeper
  • Wedding: August 2013

I have a friend who is into competitive baking. Like for competitions. She’s won awards at the state fair. She has tried tons of brownie recipies and claims that none are noticably better than boxed mixes. Just sayin.

Post # 5
955 posts
Busy bee
  • Wedding: November 1999

I always use boxed mixes and have good results.  What kind of pan are you using?  Sometimes  upgrading equipment really does wonders.


For one of my shower gifts, I got a set of Calphalon bakeware.  Holy hellfire.  My cakes and brownies have NEVER tasted better!!  


*And if you want to jazz up a boxed brownie mix, you can add one of those big candy bars in the center of the batter.  

Post # 6
7646 posts
Bumble Beekeeper
  • Wedding: July 2012

@JaneyDcat: OMG a Hershey Symphony bar is the best in brownies. 

I think boxed brownies are the best. No different than homemade to my taste buds. I would search out a different pan.

Post # 7
1846 posts
Buzzing bee
  • Wedding: June 2013

Look up the recipe for “the baked brownie”, it’s from America’s test kitchen, and it is 100% the best.recipe.ever. 

It was one of Oprah’s favourite things, and I view the recipe On the Brown Eyed Baker blog.

Post # 10
2639 posts
Sugar bee
  • Wedding: April 2014 - Italian Villa

Posting so I’ll remember to come back and share my recipe when I get home!

Post # 11
2553 posts
Sugar bee
  • Wedding: May 2013

@JenGirl:  +1. I’m not sure why, but boxed brownies have just always been better. Even the $1 boxes are better.although I really suggest the splurge for the $4 box (Dallas prices btw.) I’ll bake anything and everything else from scratch though. Just not brownies.

Post # 12
340 posts
Helper bee
  • Wedding: May 2013

I’m the type who likes to make everything from scratch. I have literally tried 10+ homemade recipes and nothing compares to the Ghiradelli brand line of brownies.

Post # 13
678 posts
Busy bee
  • Wedding: August 2014

@JenGirl:  Totally agree. I have made them plenty of times from scratch before and the mixes are always the winner. I like the Ghiardelli (spelling?) brand the best. We sometimes jazz them up by mixing in pieces of candy to the batter or topping with cream cheese frosting and chopped nuts.

Post # 14
2639 posts
Sugar bee
  • Wedding: April 2014 - Italian Villa





Okay, non-believers! This brownie recipe will turn you from boxed recipes.

It’s my dad’s recipe, and he calls it “Too Thick Brownies”:

1C Canola Oil

2C White Sugar

4 Large Eggs

1 teaspoon vanilla extract

1 1/2C All Purpose Flour

3/4C Cocoa Powder (NOT Dutched Cocoa)

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon Cinnamon

1C Chopped Pecans (optional)

non-stick spray


Preheat oven to 300 degrees Farenheit. Lightly butter/spray 7×11 baking dish.

Mix oil and sugar, add egg and vanilla extract- blend.

Add remaining ingredients (except pecans) and mix until just moistened- do not over mix!

Fold in pecans and spread in dish.

Bake for 60 minutes or more, until toothpick just barely comes out clean.

Allow to cool for 30 minutes for easier cutting.


Note: you can’t use Dutched Cocoa due to the alkaline nature of the Dutch processing method.

Also, this recipe has been used both at sea level and high altitude, works great both places!

@hopefloats:  this is the best brownie recipe ever!

Post # 15
678 posts
Busy bee
  • Wedding: August 2014

@gingerkitten:  Thanks for posting that I will give it a try! You can’t beat the boxed mix for convenience though 🙂

Post # 16
3182 posts
Sugar bee
  • Wedding: May 2012

The recipe on the box of Baker’s unsweetened chocolate is my favorite, and not much more difficult than a box. 

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