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Best Brownies Recipe

  • Prep Time: 10 Min
  • Cook Time: 20 Min
  • Servings: 15
  • Recipe Views: 214 Views

It’s tempting to turn to a brownie box mix when you have a sweet tooth or need to satisfy a bake sale requirement, but this recipe for brownies from scratch is a great go-to. The end result is a sweet and fudge-like treat that you’ll want to devour all on your own. None of these ingredients are overly complicated, so you may very well have everything available to you right now without having to go to the store.



Preheat your oven to 350 degrees. Line an 9x13 baking pan with parchment paper. Set aside. Once you pull the brownies out of the oven, let sit for a few minutes so they set up a bit. You can serve them warm for that gooey goodness that you’re craving. You can also add walnuts (optional) to the mix for an added crunch.

Step 1

Butter: Soften the butter and place the butter in a large mixing bowl.

Step 2

Cocoa: Add the cocoa powder to the butter in the bowl.

Step 3

Eggs: Add the four eggs to the mixing bowl.

Step 4

Sugar: Measure out the sugar, and place in the bowl. Mix until everything is combined.

Step 5

Salt: Add the salt to the batter bowl.

Step 6

Vanilla: Measure the vanilla and add to the mixture.

Step 7

Flour: Add a little bit of the all-purpose flour at a time, mixing the batter in between every little bit that you add in.

Step 8

Pour the brownie batter into the pan and place it in the oven for approximately 20 minutes. Check the brownies with a toothpick to make sure it comes out clean. If you like your brownie edges a little crisper, you can put the brownies back in the oven for another 3 to 5 minutes.

Serving Suggestions

You can eat your brownies plain, but feel free to dress them up. You can use them as a base for a sundae. Place a brownie in the bottom of a bowl. Top with a scoop of ice cream, whipped cream and a cherry.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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