These really are the best brownies ever. NOT macro-friendly. Which I hope you assumed when I said the best brownies ever. And if you didn’t assume that, I hope you lost all faith in me for a moment because brownies are NOT meant to be macro-friendly. Never trust a macro-friendly brownie.
Ok now that we’ve agreed on that. Let’s look at these babies.
I’ve shared them on my Instagram a few times but have been meaning to give them a permanent home here! I’ve made a lot of brownies. And eaten a lot of brownies. I can APPRECIATE a lot of brownies–(even cakey brownies!)–that’s how devoted I am. But THESE are still our favorite brownies ever.
I got this recipe from my Sister in Law at my wedding. She made me the most darling cookbook and tucked this gem away in there. It’s been a million years (16!) and I’ve still yet to find one I love as much. Between these and my all-time favorite chocolate chip cookies, I’m just not sure there’s anything else I need. In life.
They’re just the most classic, chewy, buttery, crispy-edged treasures ever. And they couldn’t be easier! One bowl, no chocolate melting, or butter browning… no fancy kitchen tricks at all. Your kids can make em.
Mine do and I’m sorry in advance. There are lots of dangers that come from constant stock of dreamy, chocolatey brownies stashed in your freezer at all times.
What you need– just the normal stuff!
- Butter DUH
- Cocoa Powder
- Baking soda
- chocolate chips
- Fancy stuff like crushed peppermint ONLY when you need a holiday themed treat but still really just want– brownies.
What to make them for:
- Me (you’re too sweet)
- Friends, neighbors, teachers for gifts
- But mostly, every party you ever get assigned to bring a treat to
We love to bake a double batch in a large sheet pan, wait for it to cool, then cut into squares using a PLASTIC butter knife in sawing motions. These details matter. Betty Crocker taught me years ago.
After they’re cut, we tuck the whole pan into the freezer to let them firm up. If you can’t make room, just carefully remove from pan and freeze in batches if needed. Once they’re firm, you can transfer them to ziplocs or just leave the whole pan covered in your freezer until they’re ready to package up and take to THE LUCKIEST FRIEND EVER. We love to cut them into large squares and stack in a cellophane bag with a cute christmas tie. Listen to me. Pinterest would be proud.
No but really, warm brownies stacked? You’d give them a ball of molten chocolate. Frozen brownies? Perfect and clean, but thawed and chewy and heavenly upon gifting.
This batch above is how I love to doctor them up for Christmas time, some Andes mints sprinkled on top with the chocolate chips, crushed peppermint candies, and a drizzle of melted white chocolate.
I’m dying. Why isn’t it Christmas yet. And where is my emoji with the dramatic head thrown back with the my-life-is-so-hard-crying-face???
The Best Brownies
- 2/3 cup melted butter
- 2 eggs
- 1/4 cup milk
- 2 tsp vanilla
- 1 1/3 cup flour
- 1/2 tsp salt
- 1 tsp baking powder
- 2 cups sugar
- 1/2 cup cocoa powder
- 1 cup chocolate chips for sprinkling on top
- In a mixing bowl, mix melted (but cooled) butter, 2 eggs, 1/4 cup milk, 2 tsp vanilla.
- Combine dry ingredients (sifted if you’re an overachiever–I’m not!) in a bowl. Then mix dry with wet just until smooth batter is formed. (Truth is, I add the dry ingredients right on top, then stir a little with a spoon right on top to combine before mixing it all together. One less bowl.)
- Spread batter in a parchment lined or sprayed 9×13 pan and sprinkle with 1 cup of chocolate chips. Bake at 350 for about 25 minutes.
- I often double this recipe, and bake in a large parchment-lined sheet pan for 35-40 minutes.
- You can use milk or semi sweet chips, or even chopped chocolate bars etc… I usually prefer semi-sweet chips.
- I’ve even made these when I was supposed to bring a pink treat for a baby shower. Skipped the chocolate chips and cut them into tiny squares topped with fresh raspberry buttercream. CROWD pleaser.
- Recipe is calculated for 20 brownies (4×5) cut out of a 9×13 pan.