Mmm-Mmm Better Brownies

Mmm-Mmm Better Brownies

Sarah 0

"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."

Ingredients 40 m {{adjustedServings}} servings 161 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
  3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Tips & Tricks
Best Brownies

Moist and fudgy, these 5-star brownies are deliciously decadent.

Zucchini Brownies

Moist fudgy brownies with a secret squash surprise.

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Reviews 1085

  1. 1280 Ratings


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.


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.