Brooke's Best Bombshell Brownies

2,460 Reviews 211 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
BROOKE
Recipe by  BROOKE

“These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
  3. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
  4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

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Reviews (2,460)

Rate This Recipe
CookinginFL
916

CookinginFL

These brownies came out great, so fudgy and chewy! Sine there is extra egg in place of the usual oil and no baking soda/powder, the result is an intensely rich, decadent brownie. I used milk chocolate chips and used 1 1/2 c. white sugar and 1 1/2 c. brown sugar. I have found that this adds a more saturated, special flavor. The best way I have found to melt sticks of butter is to place them in a large, microwaveable Tupperware cup and microwave them for 30+ seconds. By doing this, you don't have to go through the hastle of cutting the butter. Also, in place of sifting the flour mixture, all you need to do is whisk it. Whisking produces the exact same effect/texture as using a conventional sifter, plus it is much easier to clean! I highly reccomend this recipe. You have got a winner with this one Brooke!

Gina and the kidz!
798

Gina and the kidz!

DO NOT bake this recipe in a 9x9 pan, you will regret it and waste a fantastic brownie batter. In a 9x9,I ended up w/ 4" thick chocolate bricks, so I tried again 2 days later in a 13x9 and got the fudgiest thickest and delicious brownies I've ever had. The top was perfect and did not crack when I cut into squares. This is will be my brownie recipe from now on.

LisaW
472

LisaW

Okay, these were great. I made 2 small changes. First, instead of 3C white sugar, I used half/half of regular sugar and brown sugar. Next, I didn't have semisweet chocolate morsels, so I chopped up some squares of semisweet chocolate. Worked just fine. When I cut up the chocolate, alot was in slivers, so melted & helped form a fudgy synergy! I'd recommend this & I'll definately make it again. Maybe try pecans next time. Also, I used the 9x13 pan recommended; but were kind of thin...so I might try a slightly smaller pan next time & see if I can get them a little thicker, without affecting the gooey light texture.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 37.5 g
  • 12%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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