Extra Extra Rich Brownies

Extra Extra Rich Brownies

29 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Recipe by  Sisters

“This recipe was created on a day we didn't have eggs at home, and they turned out fabulous!”

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Adjust Servings

Original recipe yields 18 brownies



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
  2. In a large bowl, combine the flour, baking powder, salt, sugar and unsweetened cocoa. Stir in the oil, vanilla, and 3/4 cup of evaporated milk until well blended. Spread the mixture evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  4. To make the frosting: In a small saucepan, combine the remaining evaporated milk, sweetened cocoa, and butter. Cook over medium heat until almost boiling, remove from heat and chill until brownies are ready. When brownies are completely cool, frost with the chilled icing and cut into bars, or frost them individually.

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Reviews (29)

Rate This Recipe


WOW! If you like rich, chocolately brownies, these are for you! I switched the measurements for the sugar and cocoa as someone previously suggested. I used 1 1/2 C. sugar and 1 rounded Cup of unsweetened cocoa. Be careful to NOT overbake. I took mine out at 21 minutes when just a little batter was on the tip of a toothpick and they were perfect; very heavy and moist inside the way I like. If you do accidentally overbake them, dip them like biscotti in your coffee or cocoa. I didn't make the frosting recipe as I like brownies unfrosted to nibble on or enjoy with vanilla ice cream. This one's a keeper!



Perhaps the measurements are wrong on this recipe? The brownies turned out like little chocolate bricks... they are unbelivably dry and hard. Everything I usually bake turns out great. I was too embarrased to bring them to the BBQ that I was making them for. Please re-evaluate this recipe before anyone else uses it!!!



These brownies had a wonderful texture but I think the amount of cocoa and sugar should be switched (I did that the second time and they were much better). I also think they should be made in a 9x9 pan. Overall they were decilcious and disappeared the same day I made them.

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Amount Per Serving (18 total)

  • Calories
  • 194 cal
  • 10%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 24.1 g
  • 8%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 145 mg
  • 6%

Based on a 2,000 calorie diet



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Two Tone Brownies


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Easy Fudge Brownies