Best-Ever Brownies

Here’s what happens when I bake Best-Ever Brownies for my friends at Tyndale . . . or set them out for my kids and their friends . . . or serve them for dessert with a scoop of chocolate-chip ice cream and hot fudge sauce:

Would you like the recipe?

Best-Ever Brownies

1 stick butter and 1 stick margarine (1 c. total)

2 cups sugar

1 tsp. vanilla

4 eggs

4 squares (4 ounces) unsweetened chocolate, melted

2 cups flour

1/2 tsp. salt

1/2 chopped nuts, optional

Cream butter till fluffy.  Add sugar and vanilla and beat well.  Add eggs and beat for 2 minutes.  Blend in melted chocolate.  After stirring flour and salt together, blend into the batter.  Stir in nuts.

Turn into a greased 9 x 13 pan.

Bake at 350 degrees for 33 minutes. Cool and cut.  (Small pieces if served as a snack, larger squares if used as a dessert.)

Sometimes I frost them with vanilla icing, sometimes I sprinkle confectioner’s sugar over them, and sometimes I serve them as a dessert with ice cream and hot fudge on top.  It’s a great dessert for company.






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4 responses to “Best-Ever Brownies

  1. Debbie


    What size pan do you use to bake your brownies?


  2. Mmmmm. Looks good, Ellen! Have you ever made Ina Garten’s brownie recipe? It takes a POUND of butter, but they are also delicious.

  3. Glenna Barr

    Hi Ellen,
    I made these brownies tonight. They were so easy to cut. I loved that. I’ve made some boxed types that were great but very messy.
    One question- was I correct to use the whole 8 oz box of unsweetened chocolate? There were four large pieces in the box.

    • Hi, Glenna! Oops . . . I should have included that those 4 squares of chocolate are each 1 oz 🙂 That means 4 oz of unsweetened chocolate total. If you had 8 oz, that was probably one CHOCOLATEY pan of brownies. I just edited the post to specify – thanks for your question. Hopefully it’s clear now. These are the brownies my Mom baked when I was a kid, so I grew up on these things and still make them a lot. Enjoy! Ellen

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