Best Brownies Ever Recipe -
Best Brownies Ever Recipe
  • READY IN 55 mins

Best Brownies Ever

Recipe by  

"Aren't these brownies the best!"

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Ingredients Edit and Save

Original recipe makes 16 brownies Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 15x10 inch baking pan.
  2. Combine the margarine and the sugar in a large mixing bowl; use an electric mixer to beat until light. Beat in the eggs and vanilla; mix well. Whisk together the flour, cocoa powder, walnuts, and salt in a large bowl. Stir the flour mixture into the egg mixture, mixing just until dry ingredients are incorporated. Spoon batter into prepared pan.
  3. Bake brownies in the preheated oven until the edges begin to pull away from the sides of the pan, 40 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2009

My family loved this recipe!! I only did two things differently: first I used raspberry extract instead of the vanilla extract and second I added 2/3 cup Hershey's chocolate sauce ((for added chocolaty flavor)). Next time I will use Priscilla Weaver's Hot Fudge Sauce instead of the hershey's. This does make a HUGE batch though, so if making it for a family of four I would suggest cutting the recipe in half. Thanks so much Amy!! These are our new favorite brownies!!! ((I will never buy store bought again!))

Most Helpful Critical Review
May 19, 2009

Disappointing. A huge batch of pretty bland brownies. I wish we'd made a partial batch.

Aug 10, 2009

I "fourthed" the recipe because it sounded like so much! The batter had such a great flavor. After they baked and cooled, I dusted lightly with powdered sugar. They were awesome!

Aug 20, 2009

I made these in a 13 x 9 pan, baked about 55 min, and I added a squirt of Hershey's syrup (maybe 1/4 cup, maybe less) because I didn't think the batter tasted chocalatly enough, incresing the cocoa would have worked too, I just happened to have the syrup. They are very deep, over 1 1/2" thick. These are very tasty, although not as fudgy as I would expect. I just had one warm from the oven, the family will give me more info later. I have chickens and many eggs, so the idea of a recipe that uses 8 eggs is a good thing to me. Cutting the recipe in half would make nice deep dish brownies in a "brownie pan" (11x9). I will make these again!

May 23, 2009

yeah -- sounds pretty boring (and WAY too sweet) to me, too

Oct 09, 2011

I made a couple of adjustments - but love this recipe! I added an extra 1/4 cup of cocoa - changed the sugar amount to 2 1/2 cups and then added 3/4 cup of splenda for baking. I also baked it in a 9x13 pan - so almost a cakelike brownie. Great texture and taste!

Jul 16, 2013

100% the greatest brownie recipe I have used yet! I skipped the icing step (trust me, they're sweet & gooey enough!) and poured on a cup of halved walnuts before popping the pan in the oven. They were amazing. Every last crumb.


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  • Calories
  • 578 kcal
  • 29%
  • Carbohydrates
  • 80 g
  • 26%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 346 mg
  • 14%

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

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