Mary's Brownies Recipe -
Mary's Brownies Recipe
  • READY IN 50 mins

Mary's Brownies

Recipe by  

"The favorite brownie recipe that my family and friends request from me."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch square pans Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 or 9 inch square baking pans.
  2. Melt the chocolate in a bowl over a pan of simmering water. Stir frequently until smooth. Remove from heat, and set aside to cool slightly.
  3. In a large bowl, stir together the sugar and butter until smooth. Mix in the egg yolks and melted chocolate, then stir in the flour. Combine milk and vanilla, and mix into the batter. In a separate glass or metal bowl, whip the egg whites to stiff peaks. Fold into the chocolate batter along with the walnuts. Spread batter evenly into the prepared pans.
  4. Bake for 28 to 35 minutes in the preheated oven. The edge of the brownies will pull away slightly from the side of the pan when done. Sprinkle one pan with confectioners' sugar and put chocolate frosting of your choice on the other. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2005

I made this for my husband and his friends at work (UT Hospital, Knoxville, TN) Everyone gave these brownies 5+. My husband is a brownie freak and he says these are the best brownies he has ever had, much better than package brownies at Walmart..Thanks Mary!!

Most Helpful Critical Review
Oct 02, 2006

The max time of baking is 38 minutes, when I checked my brownies they were way underbaked. I then turned my oven up to 350 and baked for about 10 minutes more. I will never use this recipe again


9 Ratings

Oct 23, 2006

TEXTURE IS GREAT! This is the texture I've been searching for in my brownies all along. I'm giving this recipe 4 stars instead of 5 only because I thought it could have been just a little bit more chocolatey, but I am a chocoholic. I think next time I will use bittersweet chocolate instead of unsweetened and decrease the sugar by half and see how that works. I took these to work and everyone LOVED them!!

May 12, 2005

Very good brownies!!! Good taste, excellent!!!

Feb 08, 2007

very good brownies,i will use this recipe again.

Jul 10, 2006

This was way too much batter for 2 pans, so I used three. Not yummy and sweet enough for me, but my husband eats them.

Feb 20, 2006

I was going to give this recipe two stars, as I was very dissatisfied with it, but finally after it cooled I decided that it tasted good. I left out the nuts because nobody I know likes nuts. Unless you want the inside of your brownies to be undercooked and gewey, I suggest using a larger pan, because I had to cook my brownies for twice as long as it said to, even though I halved the recipe, and the outsides were getting to be too done but it was apparent that the middle was never going to get cooked. But the end result was very fudgey so if you're into that then by all means have batter-filled brownies when you're done. Also, I found them difficult to cut because the top would just crack off and leave the brownie itself. It also kind of tasted weird; a lot like fudge. Definately not cakey. But overall it tasted good.

Jul 01, 2012

Very good. I purposely underbaked them a bit and then chilled the pan before I cut them so they would be a little more fudgy and they worked out nicely.Thanks for sharing! Reviewed On First Faceless Frenzy Western Allstars 2012


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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