The Ultimate Brownie

The Ultimate Brownie

121 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  Carol

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

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Adjust Servings

Original recipe yields 2 dozen brownies



  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!

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Reviews (121)

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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. :-)



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.



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!

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Amount Per Serving (24 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 26 g
  • 40%
  • Carbs
  • 35.2 g
  • 11%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 120 mg
  • 5%

Based on a 2,000 calorie diet



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Brownie Mix in a Jar II


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