The Ultimate Brownie Recipe - Allrecipes.com
The Ultimate Brownie Recipe
  • READY IN ABOUT hrs

The Ultimate Brownie

Recipe by  

"Fudgy brownies that are the best you have ever tried. Fattening but worth it! Brownies can be frozen after baking."

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Ingredients Edit and Save

Original recipe makes 2 dozen brownies Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line one 9x9-inch baking pan with foil and spray with cooking spray.
  2. In a saucepan over medium heat, melt the butter. Stir in the sugar until dissolved. Remove mixture from heat. Gradually pour the melted butter into the beaten eggs, whisking constantly, until mixture is fully incorporated. Stir in the vanilla.
  3. Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan.
  4. Bake in preheated oven until brownies are set (a toothpick inserted in the center should have small crumbs clinging to it, rather than wet batter), 45 to 50 minutes. Do not overbake!
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2006

This recipe is similar to one I've had for a couple of years. My comments are as follows: the butter should be melted and cocoa added to that. This cooks the cocoa (like when you boil cocoa to drink).Take off the heat and then put in the sugar. Sugar should not be mixed while the fire is on because it will caramelize and spoil the whole mix. The sugar will still be in granules but that doesn't matter because that gives the brownies top its crust.I think 7 eggs refers to medium sized eggs, while most of us are used to using large eggs for baking.It's okay to add the eggs after this because the sugar has cooled the mix and the eggs won't get accidentally cooked.Should you find the batter slightly lumpy after adding the flour,simply press it against the side of the saucepan with a large wooden spoon to dissolve the lumps.If your oven tends to be a bit hot, reduce the temperature and cook a bit longer. This also reduces the cakey texture.For those who do not like the thickness, simply use a bigger pan. All obstacles overcome, this recipe is really a winner.Enjoy. :-)

 
Most Helpful Critical Review
Jan 12, 2009

I tried this recipe and only gave it a 2 star because it was too intence in it's chocolate flavor. I am a big lover of chocolate and so is my sister, and we could hardly eat the one piece. It just becomes too overwhelming and sickly after just a few bites, I will not be making this again.

 
Feb 07, 2004

They taste great, but the instructions weren't clear enough. They say to remove the butter and sugar from the heat, then add the eggs. HOWEVER, you must let the mixture cool before you add the eggs, or the eggs will cook like egg drop soup when you add them. I had to find that out the hard way.

 
Jun 23, 2005

These brownies had a great taste. I did make a few changes like others. I used only 5 eggs, and cooked in a 9/13 pan. I also only cooked them for 35 mins. They were great! I took them to work and they were gone in 20 mins!

 
Sep 02, 2008

This recipe was very easy to follow and made a very good brownie. I turned it into cream cheese brownies by adding 8oz cream cheese, 1/4 cup sugar, 1 egg, 1/4tst vanilla and 1/4 cup milk, blend until smooth, spoon into three even lines over the brownie mix, swirl the cream cheese into the batter and bake as directed.

 
Apr 29, 2005

I lost my favorite recipe for brownies and I've been searching for a replacement ever since. This is the closest thing I've found. I'm a fan of fudgey, gooey brownies (if I want cake, I'll make a Devil's Food, not brownies). Like many folks, I tweaked this recipe. *6 eggs instead of 7. Next time I'll try 5 as these were still a tad cakey. *I added 2 oz unsweetened baking chocolate to the butter when I melted it. I thought it was wrong to make brownies only using cocoa powder. Initially, I eliminated 1/4 c. of the cocoa powder, but then I added it anyway. The brownies were decadently rich...although, in my mind, the words "chocolate" and "overkill" are mutually exclusive. * I used a 9x13 pan, made a sleeve of aluminum foil, and put the pan in an ice bath immediately after I removed it from the oven (you could also pop it in the freezer, but my freezer was full). The brownies slowly sunk, making them much more dense than they would normally have been. The ice bath also gives you that nice sheen on the top of the brownies. The aluminum foil peeled off the brownies quite easily, without any oil or spray. All in all, I liked it. I'll probably still tinker with it a bit, but it's a great start!

 
Dec 17, 2004

These turned out to be absolutely delicious. I was skeptical while making the brownies but, now that I have one in my hand, this recipe has won me over! Quick and easy to make, chewy, and full of flavor! I took others' advice and used a larger pan (once you try the recipe, you'll see exactly why), used PAM only (no foil), added 6 eggs instead of 7, and allowed the sugar/butter mixture to cool down before adding the eggs. I also sprinkled powdered sugar on top of the cooked brownies. they only took 30 minutes in the oven. Make sure you keep an eye on them or they'll overcook and those moist brownies you were craving will go right out the window. ;) This recipe is definitely a keeper!

 
Dec 14, 2006

I just feel the need to let everyone know the calorie count on these is WAY off - I've checked and double-checked and using calculations from online calorie-counters, 1/24 of this recipe is closer to 625 calories, maybe higher. Which I'm sure is what makes them delicious. :-)

 

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Nutrition

  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 120 mg
  • 5%

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

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