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This brownie recipe is the bomb! I’ve found the perfect combination of ingredients to make the fudgiest brownies ever.
Ingredients
- 3 cups white sugar
- 1 cup butter, melted
- 1 tablespoon vanilla extract
- 4 eggs
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
Step 2
Combine sugar, melted butter, and vanilla in a large bowl. Beat in eggs, one at a time, mixing well after each addition, until thoroughly blended.
Step 3
Sift flour, cocoa powder, and salt into a separate large bowl. Gradually stir flour mixture into egg mixture until blended; stir in chocolate chips. Spread batter evenly into the prepared baking dish.
Step 4
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 35 to 40 minutes. Let cool completely before slicing into 24 squares.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 248 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat7g | 34% |
| Cholesterol51mg | 17% |
| Sodium165mg | 7% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber2g | 6% |
| Total Sugars29g | |
| Protein3g | |
| Calcium15mg | 1% |
| Iron1mg | 7% |
| Potassium103mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Delicious! These are dense and rich! If you don’t like a sweet, fudgy brownie, don’t make these. Most of the lower ratings were due to people decreasing the amount of sugar. If you want a 5 star brownie, use all 3c. of sugar. If you want a 3 star recipe, decrease your sugar…its that simple.
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I brought these to a 4th of July cook-out today and received rave reviews. I used mini-chocolate morsels which were nicely distributed throughout the end product. I had been looking for a recipe that would yield a nice thick brownie and I have finally found a keeper!
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I thought these brownies were easy to make and fabulous…they tasted like baked fudge while they were still warm and just as yummy cooled down
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These are terrific! My husband and son ate almost a whole batch in one night. They’re begging me to make them again.
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Very Good Brownies! Made them without the choc chips just because I was out of them and its still a good brownie. Add this one to your recipe box.
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My family is a brownie family…and my husband said these are the best brownies he has ever had! I usually make the ones from a box, and he said these are far better. They were really fudgy and soft. I coated the chocolate chips in a little flour before putting them in the batter so they wouldn’t fall to the bottom of the pan.
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Okay, these were great. I made 2 small changes. First, instead of 3C white sugar, I used half/half of regular sugar and brown sugar. Next, I didn’t have semisweet chocolate morsels, so I chopped up some squares of semisweet chocolate. Worked just fine. When I cut up the chocolate, alot was in slivers, so melted & helped form a fudgy synergy! I’d recommend this & I’ll definately make it again. Maybe try pecans next time. Also, I used the 9×13 pan recommended; but were kind of thin…so I might try a slightly smaller pan next time & see if I can get them a little thicker, without affecting the gooey light texture.
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These were really good! I think I just baked them too long, they formed a crunchy top which I don’t like. They had a very good taste and were easy to make. I will make them again, just not too long.
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I feel like I’ve died and gone to chocolate heaven!! Brooke – awesome recipe. I ran out of white sugar and had to substitute a cup of it with brown sugar. I was also about 1/4 c. short on the cocoa powder – and they are still DELICIOUS! This one’s a keeper for sure!
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Excellent fudgey brownie, the way brownies should be! Used a bag of mini dark chocolate Rolos for the chocolate chips, 40 minutes perfect in my oven, line pan with foil for easy removal.
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The texture of these brownies was spectacular, but they were way too sweet! I only used 2 1/2 cups of sugar, and would use even less next time.
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These really are the bomb! Lol. They really are good. Moist, dense, chewy and fudgy. Love that great brownie texture. One cup of cocoa powder makes these really intense. Love the chocolate chips too. Oh, I cut the sugar down to 2 1/4 cups and added one cup of chopped walnuts. Watch the baking time- I think if I had baked one minute longer (than the 35 listed) they would not have been as good. We had these as brownie sundaes with vanilla ice cream, whipped cream, caramel sauce and peanut butter M&M’s. 🙂
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These brownies are always a HUGE hit!! Thanks for the great recipe!
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Perfect brownies, absolutely loved these. They’re definitely best served warm (and topped with a little ice cream, mmm). Thanks for the recipe!
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Excellent despite using 2 cups of white and 1/2 cup brown sugar and omitting the salt and using white choc chips. We find that you really don’t need to add salt to most recipes…we get enough of it unknowingly anyway.
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Amazing! I made these 2 nights in a row. First night, just like the recipe , and the 2nd night I took advice from other reviews. I used 1 cup white sugar and 1 cup brown sugar. I also mixed half the chips in, sprinkled half on top before baking, and sprinkled a bunch more chocolate chips and chunks on the top as soon as I took them out of the oven (cooked for exactly 35 minutes).
We liked the flavor much better with the addition of brown sugar, but the texture was absolutely perfect both times.
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These were the best brownies I ever tasted! They are so good. I followed some advice from other reviews and I used about 2 1/4-2 1/2 cups of sugar instead of 3.
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Amazing! Omitted the chocolate chips because we were out. Cut the recipe in half and baked in 9″ pie pan for 23 minutes, or until the outside was done but the middle was still gooey. Refrigerated the brownies due to the goey middle which turned into a sort of fudge when chilled. Amazing!! i will make these true to recipe next time, but I’m already pretty sure these are my favorite brownies. I have a feeling finding this recipe was not good for my waist line. I wan to make these brownies again already!!
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WOW!!! I love these brownies! They are really sweet and chocolatey and they are great if I’m having a particularly bad day. They’re like a natural anti-depressant! I did as some other reviewers suggested and used 1/2 and 1/2 brown and white sugar. But note, if you prefer cake-like brownies, these aren’t them! They are chewy and perfect, just the way I love them. I was nervous when I first made them because the batter was INCREDIBLY thick, but they baked up perfectly at exactly 35 minutes.
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I took the suggestions of others and added 1 1/2 cup white sugar and 1 1/2 cup brown sugar. They were absolutely delicious. My boyfriend took them to work and the whole batch was gone in less than 15 min. They were wonderful in every way. I may have to make them again this week (and I just made them last week!).
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Way too much sugar, that’s all you taste.
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These brownies are indeed delicious. Following others suggestioons i also added half white and half brown sugar, and i didnt add quite as much as recommmeneded as i didnt want them to be too sweet. i also added some chopped peacans and sprinkled some of the chocolate chips on top of the brownies before baking. They are absolutely delicious! my boyfriend has proclaimed them the best brownies he has ever had and wont stop singing their praises. also his flatmate went out last night and got back late, when we got up this morning he had left a not on top of the brownies reading “oh my god!” . yes they really are going down a storm! definitely try these brownies, they are so easy and absolutely yummy!
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I finally found the brownie recipe I was looking for! Perfectly chewy, not at all cake-like and full of chocolatey goodness. I followed the advice of others and used half white sugar and half brown. So good!
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OMG! These are so good! I took the advice and used half brown half white sugar and used less, 1 1/4 cup each. I also added chopped walnuts. Fabulous!!
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These brownies are the best ever! I made them to send to my husband who is away in the Army and he and all the soldiers he shared them with just love them. They want more! I can’t believe how good they are. The only change I made was to use half white and half brown sugar, per other reviewers’ suggestions. Thank you–these are so yummy!!
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I made this for 80 people it turned out great a hit
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These are my new favorite recipe for brownies. They were the perfect consistency and had the most wonderful deep chocolate taste. They were a huge hit with my guests and I am going to make them from now on!
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Oooh Sinful! I used the 60% cocoa chocolate chips.
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Brooke, dese are da bomb girl! Not cakey at all, the top was crispy and flaky and the inside was so moist and fudgy. Very rich. Probably the best brownie I have ever made.
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These brownies are incredible! Rich chocolate flavor and oh so chewy – just the way I like them. (I followed the suggestion to use half brown sugar the first time and it was very good, but it was even better with regular sugar. I decreased the salt to 1/2 teaspoon and added 1/2 teaspoon of baking soda to give it that thin brownie shell on top.
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I LOVE THESE BROWNIES!!! They are simply the best I have ever had. I took others suggestions and used 1 1/4 cup white sugar and 1 1/4 cup brown sugar. They turned out great. I used milk chocolate chips instead of semi-sweet. I will never buy boxed brownie mix ever again. These even got shiny on the top like boxed brownies do. Thanks Brooke for the great recipe. I’m giving it to all of my friends!!!
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The best brownies I’ve ever made and I will keep making them as long as my friends will eat them.
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UPDATE: Omit the chocolate chips. Use 1 C Brown Sugar and 2 C sugar. This makes a great brownie this way. When I made these according to the recipes, I left this review: I’ve had better. They tasted a little too much like dark chocolate. I won’t be making these again.
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Worth the hype! Even better the next day. I followed others’ suggestions and used 1 c. each brown and white sugars. Since the brownies were for adults, I added 1 tsp. almond extract and 1 c. 60% cacao bittersweet chocolate chips for a more sophisticated taste. These are so moist and delicious–I’ll definitely be making these again!
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This was vary easy to make and it?s worth it! Very tasty! Would not change a thing!
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Extremely dense, in the best way possible. i would definately make again….and i probably will very soon….
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I’ve tried several brownie recipes from this site and I’ve found my favorite. Amazing.
In case you’re interested, subing plain yogurt for the half the butter works wonderfully. -
This is a great recipe…although I did tinker with it.
3 cups of sugar seemed like a lot to me so I only put in 2.5 cups – 1 cup white sugar and 1.5 cups lightly packed brown sugar. They were still plenty sweet.
I find that orange and chocolate go great together, so I added the zest of one orange. This worked out really well and the brownies really stood out at my daughter?s school picnic. -
I just made this recipe and it was a huge hit with the family!!! Brooke I give your brownies a very big thumbs up!!!
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I loved these! I used about 1/4 cup brown sugar in place of 1/4 cup white sugar. Also used milk chocolate chips rather than semi-sweet. Also, as a warning, DO NOT make these if you are trying to watch what you eat. They are very addictive!
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If you like your brownies fidgy, rich, melt-in-your-mouth delicious, these are the ones to make! I had about 13 people ask me for the recipe when i took them to work. I also used half and half brown and white sugar and I used over 1/2a cup of milk chocolate chips. DECADENT!
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These were yummy – but EXTREMELY sweet. Thanks for the recipe!
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These are the best brownie’s I’ve ever had…Phenomenal!!!
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Eeeh, based on the reviews & recommendations, I really wanted to like this recipe but my brownies turned out dry, cake-like & rather disappointing. The only changes that I made, per other reviewers’ suggestions, were 1 c each of brown & white sugars since 3 c sounded like a lot. Maybe that’s where I went wrong. I’ve been trying out different brownie recipes for years & sadly, I prefer the boxed brownies over these any day.
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Did not meet my expectations after reading the number of great reviews. I prefer to do my baking from scratch generally, but I will stick to the boxed supreme brownie mixes from now on.
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UNBELIEVABLE!!!!!
These are the best brownies I have ever had and they were so simple to make. These will be a favorite for years to come. -
Excellent brownies, very much like the ones my mother-in-law used to make. She always added icing, though, and it was a nice touch. It’s just ludicrous that some people at this site decide to change recipes and then write and say they didn’t it, particularly a baked good. This is an excellent recipe.
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These are great brownies! I only added 2 cups and they are plenty sweet. I didn’t make them exactly I didn’t add the chocolate chips as I was really craving marshmallows so I added about 15 marshmallows to the batter. They are great, even without I can tell that these are a great moist fudgey brownie, but I would be leary of adding the full 3 cups of sugar.
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I made these basically the way the recipe was written (I used 2 cups of sugar instead of 3) and they really turned out great! One thing I noticed was that they didn’t need to be baked anywhere near 35 minutes. At 20 minutes, they smelled done. Any more time than that, and they would have been overcooked and dry. It’s important to use butter, not margarine (my friend made these the same day I did, and the margarine really changed the texture) and beat well after adding each egg. This is an excellent recipe!!
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These are an excellent brownie if the directions are followed.
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Really Good. I think my timing was off so they turned out a little over done. I will try again and hopefully be able to watch them more.
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I logged on to all recipes last night in search of something yummy to make with chocolate chips. Lo and behold, Brooke’s brownie recipe was on the home page! I made them, followed the recipe exactly, and they are sooo good! We had them while they were still warm and gooey, yum!
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What a wonderful brownie. I do not like the cake like brownies and have had a hard time finding a made from scratch recipe for chewy brownies—-we loved these. Prepared exactly as written except for sifting the flour, these are truly the best
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So chocolatey (sp?) & so good! A glass of milk is a must with these babies. They were really easy too, I’ve never made a brownie from scratch. This recipe is a keeper!
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very easy and very good recipe. I made it with the three grandchildren helping.
few changes were: no salt, decreased the
sugar to 1 1/2 cup white sugar and 1/2 cup brown sugar, used 1/2 cup whole wheat pastry flour and 1 cup white flour.
Next time I will use less sugar. -
These are the BEST brownies ever!!Soo chewy on the outside and gooey on the inside.
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Terrific brownies! One of my son’s that is not prone to comment said that he thought this were the best brownies he has ever tasted.
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To be fair, I altered the original recipe slightly per other reviewers and used half white sugar and half brown sugar and slightly reduced the amounts. The results were bland, dry brownies – boxed brownies would have been faster and tastier. Not sure if it was due to the alterations but I won’t be making this one again.
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These were fantastic! Fudgy, rich and VERY chocolatey! I made them as stated in the recipe, with one change recommended by other reviewers – I used half white sugar and half brown sugar instead of all white sugar. They were awesome, and didn’t last long!
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Not only are these yummy, chocolatey brownies easy to make, but the texture is amazing – moist, fudgey and chewy, yet firm (not too messy). I followed the recipe exactly (except for using non-stick cooking spray instead of grease) and these are possibly the best brownies I’ve ever made or had. They are great with a glass of milk or served warm with ice cream.
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As other’s suggested I only used 2 cups of sugar (1 white and 1 brown). They were plenty sweet enough. I also used white chips, very good!
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There should be more stars!!! These are excellent!
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For those of you that aren?t dark chocolate lovers ? this recipe isn?t for you. 3 cups of sugar IS a lot. We decreased (slightly) to 1 ? c white & 1 ? brown. Good recipe.
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Very good! The recipe turned out perfect and everyone loved them. One co-worker said, “I don’t normally like brownies, but those are incredible”.
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These are not called Brooke’s Best Bombshell Brownies, they are called Orgasmic Brownies! So nice to have a brownie without a taste of artificial coloring/flavoring/box recipe. MMMM thanks Brooke!
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Oh my goodness! Glorious Chocolate! I used milk chocolate chips because that was all I had. I loved them. Thank you for giving me a brownie recipe that does not require melting chocolate!!!!!! We made these three days in a row. (Chocolate cravings hit.)
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These were definitely better the next day. When I tried them warm, all I could taste was egg. Probably just me, since nobody else would admit to tasting it. 😉 The next day though, they were great. Easy recipe to follow, and just as good as a mix, IMO. I can’t imagine how anyone is getting ‘cake’ from this mix – these are the complete opposite of cakey! This time, I didn’t have any chocolate chips, so I added half a bag of Heath bits. This is a great recipe that far surpasses boxed mixes.
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This is a pretty good recipe. I made it exactly as directed, with the three full cups of white sugar, no brown sugar. They are fudgy; I didn’t think they were eggy, and I felt they tasted best the day they were made. I liked the richness of the chocolate–lots of cocoa powder, and I used bittersweet chocolate chips because I am a true dark chocolate fan. I do think maybe 3 cups of sugar is a bit too much; I think that the next time I make them I will try decreasing the sugar and maybe try it with the brown sugar variation. Also, next time I will probably add some espresso powder to deepen the chocolate flavor. this is an easy recipe and a pretty good one, but my favorite brownie recipe uses melted chocolate; this is slightly faster and less expensive to make though.
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These brownies did not last 5 minutes….
Even my picky husband commented on how great they were… -
These turned out perfect. I brought them to a (Canadian) Thanksgiving dinner and the host flat out told me that she was keeping the extras. Success!
These brownies completely satisfy the craving for a good ol’ fashioned brownie.
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These were to die for….I didn’t change a thing. Best warm and gooey out of the oven with a big glass of cold milk.
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These ARE the most incredibly moist and rich brownies! NOT cake-like at all (which I hate). I followed Brooke’s recipe exactly, but did add some chopped walnuts. Perfectly divine! Especially when served warm with a scoop of ice cream!! My niece hounded me for days for the recipe, until I finally relented and passed it along to her.
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These where wonderful brownies! My first ever from scratch. Followed the recipe to the T!! Thanks for sharing!! This will be a family favorite for a longtime to come!
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These turned out awesome I used 1 cup of brown sugar and 2 cups of white sugar, they were gone in a flash. If you love chocolate then you will love these with a big tall glass of milk.
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Taste wasn’t bad, but they got hard and crunchy on top quickly.
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I have made these brownies twice, following the exact recipe, and they are fabulous!!!! These are the best brownies I have had and my family agrees. I will definetly make these again and again. Thanks!!
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i thought they were okay, but my family loved them! I used half brown sugar and half white. Watch the cooking time they will get hard if overcooked.
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These browines are VERY rich and fudgy and chocolaty. That being said, I didn’t love them as much as I should based on that description. It just seemed like too much, and not in a good way. I have a really similar recipe that only uses 2 cups of sugar, 2 tsp vanilla, and 3/4 cups of cocoa and for some reason I like it tons better.
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I love these brownies, they are awesome just the way they are! But to add just a little more decadence, I pulled them out of the oven about five minitues early and added about 1/2 bag of mini marshmallows and then finished baking. After baking, I topped the melted marshmallows with chocolate frosting: 1-2/3c powdered sugar, 1/2c butter, 1/3c cocoa powder, 1/3c canned evaporated milk. Sinful!
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This is the best brownies recipe I’ve ever tried and I’ve tried a lot! The third time I made this, I didn’t have butter on stock. I used homemade applesauce instead and used half brown sugar and half white sugar. It turned out to be just as good (or even better). Thanks for sharing this recipe.
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These are known as “Death By Brownies” in our house! Rich, sweet and super chocolatey, they are everything a brownie should be. They are wonderful warm from the oven, and they stay moist overnight — if there are any left!
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Very good…I was short one egg, and reduced the sugar to 2 1/4 cups, and they came out very fudgy and rich. They were tough getting out of the pan, even though it was greased, and the top was a bit crumbly with the insides a little gooey, but the flavor was awesome.
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Sadly these did not turn out well for me. They were extremely dry. I know that my oven is quite off in temperature so that could be the problem . I even took them out 15 minutes ahead of time. My husband says all you have to do is put them in the microwave for a few seconds to melt the chocolate chips. That with a tall glass of milk makes it easier to swallow I guess.(LOL) So not totally unedible.
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Everyone loved this when I made it the other day. I didn’t make any huge changes and it came out great. Sticky like a good brownie should be but solid enough too.
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It came out good but my boyfrind said he liked the boxed mix better.I will not make it again!
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I will never make brownies from a box again!!!! I also used half brown sugar and half regular sugar. Everynight my son wanted one for desert.
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If I lived in the US, I would run out to the store and grab a box of brownie mix – easy, yummy, done.
But since I now live in Europe, I’ve had to find ways to make things the old-fashioned, homemade way, and THIS is my new brownie recipe!
My only change was to add a small cup of espresso coffee (as a liquid, not just a powder mix) to enhance the chocolate flavor and these brownies are perfect! Moist inside and crunchy on the edges and so chocolatey! Thanks Brooke! -
These were good, but not fantastic. I did follow suggestion and use half brown and half white sugar. They were very sweet, I think next time I will cut the sugar down to 2.5c. Also, the vanilla flavor was a little strong for my liking, maybe 1/2 tbsp would work better. I made two batches and added about 1c chopped walnuts to one of the batches. I preferred those to the plain ones. Not a bad recipe, I will continue tweaking it to my liking.
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OH MY! These brownies are a HUGE hit in our house. Thank you Brooke! These are amazing! I have made these three times with perfect results. Everyone wants this recipe!!
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These are INCREDIBLE! So rich and fudgy… I’ve never had a homemade brownie quite like this! My only changes were egg substitute for the egg, and dark chocolate chips instead of semisweet. Otherwise made it just as written. Be very careful not to overbake these, or they will lose their yummy fudginess!
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Every time I think I have found the “one” best brownie recipe, I come across another great recipe. I have to say, if I could rate this one higher than five stars, I would!! If you are a fan of dense, fudgy, dark chocolate brownies, these are for you. We had our Thanksgiving just this past Saturday and this was one of the desserts; everyone went truly crazy over these. I used a premium, high-quality cocoa powder (from our local spice house), Ghiradelli bittersweet chips, and evenly split the sugar between white and brown…but otherwise made these just as written…THE BEST BROWNIES I HAVE EVER TASTED!!! Thanks, Brooke, for sharing this; these brownies were a huge hit!
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I used mini chocolate chips. Yum!
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AMAZING… 2nd time I made the brownies I added extra choc chips because everyone liked them so much, chopped nuts in 1/2 for the hubby. Next time I’m going to try peanut butter chips with the choc chips for a variation. These changes were just to mix it up a bit, but the org recipies is awesome.
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Excellent brownies. I feel that the chocolate morsels were a bit over the top and would half the amount next time as it made them super sweet. Otherwise, they are perfect right out of the oven with a big glass of milk!
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These were very yummy, but I did NOT bake them in a 9X13 pan per one reviewer’s suggestion, and I wish that I had. In the smaller pan (8X12) they were too thick and dense and the sides got overdone. Will probably make this again in a larger pan. Very rich and yummy!
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Good but more cake-like than I had hoped. Maybe it’s just because I had an edge piece. I did decrease the sugar by 1/2 cup and did half white, half brown sugar. I think I’ll use all the sugar next time. I also used peanut butter chips, which is good, but I think I’ll try with reg. chips next time.
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The best brownie I’ve ever made (and I’ve made a lot of them). I must confess that I did go 1/2 & 1/2 brown sugar and white sugar, and I should have compensated for the extra moisture the brown sugar brought to the recipe. I’ve never used brown sugar in a brownie recipe before, and I’ll never NOT use it from now on. I baked them for the full amount of time, and they were still a little too gooey. Everyone loved them though. Next time I’ll try 2 c. white sugar and 1 c. brown to see how that goes. These come out very fudgy and moist, with that crinkly, crispy brownie top. Plus, a 13x9x2 pan’s worth vs. an 8″ or 9″ pan? More for everyone to enjoy. Great recipe, thanks.
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I would definately say that these are the best homemade brownies that I have ever made! I followed the recipe exact…not one single change. The top came out crispy and the center is chewy and fudgy.
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They were good, but we didn’t care much for the crunchy top. I’m still looking for that perfect brownie…
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Now that’s a brownie! I received a blue ribbon at the fair with these.
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