Recipe by Sarah
"I personally think these are the best brownies in the world. Try them, I think you'll agree! To make the brownies rich and buttery, use melted butter instead of the vegetable oil."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened cocoa powder
These are *wonderful* - I will stick with this recipe from now on! I doubled the recipe and baked it in a 9 x 13 pan, baking for about 35 minutes. I also topped the batter with butterscotch and white chocolate chips for a sweet surprise.
So my changes was using 1/4 cup canola oil and 1/4 cup melted butter after well mixed I added a 1/2 cup of semisweet chocolate chips to this recipe..and the brownies turned out very chocolatey :)(oh and my pan was 8x8) but ..not the sweetest brownies i've ever tasted. i want them to be SWEETER
These are FANTASTIC! Quite possibly the best brownies I've ever made! I even cut the sugar down to 3/4 cup and they were DIVINE. They are wonderfully gooey, sweet and chocolately. And MUCH lower in fat and calories than regular brownie recipes, but you'd never know!
Perfect for a late night chocolate craving and an urge to bake as they go into and out of the oven quickly. In my hurry, however, I didn't bother to read any of the reviews before I started and wish I had. I would have learned that other than using oil instead of butter, this is the same recipe as "Best Brownies," also from this site. (I happen to love that recipe!) In that recipe, however, an 8x8" pan is used. No wonder these turned out so thin, as others have noted! I used the 9x9" pan this recipe called for and while I was pleased with the brownie itself, which was moist, fudgey, with a bit of a crispy edge, I was disappointed in how thin they turned out. Unfortunately, that was a deal breaker for me as it made for a rather unimpressive looking brownie. Also, I found 18 minutes baking time perfect, so it's no wonder others found these dry if they were baking them for the recommended 20-25 minutes! Good brownie ingredients-wise, but somewhat flawed directions in terms of both pan size and baking time.
Mmmm!! Yes, these are the best brownies ever! I followed the recipe to a "t". I don;t understand why people change up the recipe and then blame the recipe contributor for the problems they end up with. These did make a very small pan, maybe enough for two hungry brownie lovers. I usually just stick to my favorite box from the grocery store that I discovered, but I do prefer these one more. I will be making them in the future. Thank-you for a great recipe!!
O M G...These are by far the best brownies I have ever had in my short 38 years!!!! I, however, had no 9x9 pan. I used my glass 8x8 baking dish, added 1/4 cup milk chocolate chips mixed into batter, and did use another reviewer's suggestion of melted butter instead of vegetable oil.
Also, since my pan was 8x8, I knew they would be a little thicker than the 9x9 would produce so I increased the baking time to 30 minutes exactly. OMG, I swear by this recipe and I've tried many homemade ones and ALL boxed versions. If you haven't tried this, do yourself a favor especially now around Valentine's Day....TRY THIS RECIPE!! Thank you thank you thank you to Sarah who gave us this DEELISH homemade brownie recipe! (My 4 yr old thanks you too!)
Everyone in my family loved these. I used the melted butter as suggested. The brownies were nice and fudgey and had a shiney crackled top.
They stayed moist for three days. Will make these again for sure. Can't wait to try different add ins. Thanx for the recipe.
This is the recipe I've been using to bake brownies for well over a decade now, even before I attended culinary school! I notice the latest reviewer complained about the gritty taste of the sugar in the product. I suggest she try either butter or if she wants to cut out butterfat in her diet, use a 1/4 cup of butter and make the rest vegetable oil, or stick to all vegetable oil, but do the following anyway: Microwave it for 1-2 minutes or until it melts(or oil is warmed). Add the sugar to the warm/hot butter/oil, and this melts the sugar. Better yet, try honey! I've also taken out as much as a half cup of sugar out of the recipe, and it works fine. Microwaving or heating the oil causes the sugar to melt slightly, and if she uses a wire whisk to mix, it can also help to blend the butter, sugar and eggs together more smoothly. Don't ever give up on a recipe after one try, because it's not a fair assessment of it. Anything can cause a recipe to "fail" (the temps outside, the oven too hot/cool, not familiar with the recipe) in the first try. I urge her to try again, and maybe try some of my tips.
* Percent Daily Values are based on a 2,000 calorie diet.
Mmm-Mmm Better Brownies
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 91
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a brownie even better!
See how to make amazing homemade brownies in less than an hour.
These chocolate brownies from scratch are easy, moist, and delicious.