The World’s Best Brownies

I’m always tweaking recipes and adding extra ingredients and flavors to things. Once I had this homemade brownie recipe tweaked to the way I wanted it, however, I stopped messing with it. There are very few things that I’m a purist about, but this fudgy brownie recipe is one of them. No frosting, no nuts, no chocolate chips, no toffee bits, nothing.

Barb’s Best Brownies

  • 4 eggs
  • 2 c. sugar
  • 3/4 c. oil
  • 3/4 c. unsweetened cocoa powder
  • 2 t. vanilla
  • 1/2 t. salt
  • 1 1/2 t. baking powder (NOT soda–soda turns this recipe into something icky)
  • 1 1/3 c. flour

Whisk eggs and sugar together. Add oil and cocoa and mix thoroughly. Stir in vanilla, salt, baking powder and flour. Bake in a greased 9″x13″ pan at 350 for 20-25 minutes or until the skewer or toothpick can be inserted and comes out clean.

These brownies practically beg to be eaten warm…maybe even hot. Sometimes so hot you have to use a plate and a fork. A dab of vanilla ice cream is a nice accompaniment too. Rarely will these brownies last through the night. They must be afraid of the dark because by morning, they are always completely gone.

bk

37 thoughts on “The World’s Best Brownies

  1. I must add that it is most optimal if the vanilla you use is the Mexican Vanilla–the kind that tastes faintly like cinnamon. Regular vanilla is fine, but Mexican vanilla really makes the world’s best brownies.

    Laura (Live in Washington, DC at the desk of my dear friend Retta)

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  4. Wow! I’m impressed, Barb—
    thanks for letting me in on this…I feel privileged 🙂
    Can’t wait to try the recipe for the brownies; I hope they taste as good as yours did

  5. These are excellent! Everyone that has tried these is thoroughly impressed. The only change I have made is the cooking time. In my oven they have needed an additional 10 minutes to bake to perfection. Thanks for the great recipe.

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  7. Barb,
    I will make these up for Nathan’s supper tonight. I am craving chocolate and he is as good as an excuse as any, right?

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  12. I’ve had this recipe bookmarked for months & finally made it tonight – these brownies are absolutely delicious! Really hit the spot for our chocolate craving 🙂 I made them in a slightly smaller pan, baked for 25 minutes and they’re perfect. Thank you for the recipe!

          • thank you. And can you please tell how thick these brownies are supposed to turn out like. Should they rise a lot or remain really flat and thin?

          • So I got my tape measure out to try to figure out the answer to this question, Sally! I’ve found that it can vary, depending on the freshness of my ingredients and the accuracy of my measuring (blush) while I’m mixing up these brownies. They do tend to puff up quite a bit while baking and then settle back down towards the end. I think that I usually end up with brownies that are about an inch thick. They might puff up to 2 inches while baking but don’t stay that thick. Of course, the size of your brownie pan makes all the difference too!

  13. These really are the worlds best brownies. Perfect on their own but if one wants frosting. Bag of organic chocolate chips with a can of organic sweetened condensed milk and a few drops of vanilla , melted and poured on top of warm brownies… enough said.

  14. these are the only brownies i’ll make from now on. i had changed the sugar to 1-1/2 and used 4 tbs flax meal &
    6 tbs water for 2 of the eggs then letting sit 5 mins . they were outstanding and you couldn’t tell the difference for a lower fat version.

    • These modifications sound great. I need to try them. Every once in awhile I run into someone who can’t eat eggs. Thanks for sharing!

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