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.
A Quick Look At The Recipe
- Recipe Name: The Best Brownies
- Serves: 20
- Calories: 224 cal
- Protein: 1.9g
- Fat: 10g
- Carbs: 33.7g
- Why You'll Love It: The only brownie recipe I've needed for 16 years of marriage.
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 from scratch 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. (and fight over who gets to lick the wooden spoon…)
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. So many batches of brownies get made over here guys.
What you need– just the normal stuff!
- Butter DUH
- Eggs
- Sugar
- Vanilla Extract
- Cocoa Powder
- Flour
- Salt
- Baking powder
- chocolate chips
- Fancy stuff like crushed peppermint ONLY when you need a holiday themed treat but still really just want– homemade brownies.
What to make them for:
- You
- 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 double the recipe 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 (or even room temperature to be honest) stacked? You’d give them a ball of molten chocolate. Frozen brownies? Perfect and clean, but thawed and chewy and heavenly upon gifting. Just look at those crackly tops!
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
Ingredients
- 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
Instructions
- In a mixing bowl, mix melted (but cooled) butter, 2 eggs, ¼ 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.
Notes
- 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.
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
I e had some great brownie recipes in the past but what I love most about this is is simple it is. Basically dump, stir and bake. Best thing for a busy mom! And simply delicious. It’s on repeat in our house.
The BEST!!!!!
Can you suggest a baking time if cooked in a round cake pan as suggested?
Ok, I don’t normally like homemade brownies. I am a Ghiradelli mix from Costco brownie girl. But I have followed you for years and have seen this recipe and today I finally tried it. It came together so quickly and I am shocked at how good they are! They are that amazing chewy brownie texture. Only thing I changed was to stir the chocolate chips in. Will be making these often!
These are delicious and a wonderful treat!
Can confirm, these really are the best brownies ever! Thanks for sharing. Even my kids that are apathetic about brownies went back for seconds.
Oh my, you were not lying! These are the best brownies I’ve ever made at home. I’ve been chasing the boxed Ghirardelli version ever since moving to Australia. These have the perfect flavor and chew factor. Thanks for sharing!
I made these brownies for the first time today and they were divine. The texture and consistency were spot on. I used a dark, rich cocoa powder which my husband thought was too rich, but I loved. I’m sure using a lighter, more mild cocoa would be just as good. It’s just a matter of preference. This will be my go to recipe from now on. (I used baking powder, per the recipe.)
Do you use the jet black cocoa powder or regular when making these?