"These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!" — BROOKE
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1 1/2 cups
unsweetened cocoa powder
semisweet chocolate chips
These brownies came out great, so fudgy and chewy! Sine there is extra egg in place of the usual oil and no baking soda/powder, the result is an intensely rich, decadent brownie. I used milk chocolate chips and used 1 1/2 c. white sugar and 1 1/2 c. brown sugar. I have found that this adds a more saturated, special flavor. The best way I have found to melt sticks of butter is to place them in a large, microwaveable Tupperware cup and microwave them for 30+ seconds. By doing this, you don't have to go through the hastle of cutting the butter. Also, in place of sifting the flour mixture, all you need to do is whisk it. Whisking produces the exact same effect/texture as using a conventional sifter, plus it is much easier to clean! I highly reccomend this recipe. You have got a winner with this one Brooke!
My vote is 3 stars--these are so sweet they make your teeth hurt. Also, these aren't as thick as I'd like. Hubby didn't think they were too sweet, but agreed they could be thicker, so his vote is 4 stars. Between us, this is a 3-1/2 star brownie--merely average.
DO NOT bake this recipe in a 9x9 pan, you will regret it and waste a fantastic brownie batter. In a 9x9,I ended up w/ 4" thick chocolate bricks, so I tried again 2 days later in a 13x9 and got the fudgiest thickest and delicious brownies I've ever had. The top was perfect and did not crack when I cut into squares. This is will be my brownie recipe from now on.
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 9x13 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.
For some time, I've been on a quest for a recipe for a recipe for the perfect brownie--chewy and fudgy. Recently I made the Barefoot Contessa's "Outrageous Brownies" and another recipe called "Supernatural Brownies," which was featured in the New York Times. While both of them were tasty, Brooke's brownies surpassed them.
I would like to add that I didn't alter anything in this recipe. I did have to bake them a little longer than the recipe stated and was concerned about over baking them, but they turned out perfectly. The corners (which I usually don't like) were especially delicious and had a nice chewiness to them.
This recipe is definitely a keeper. Thanks, Brooke!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Brooke's Best Bombshell Brownies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 101
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