MMMMM... Brownies

1,154 Reviews 98 Pics
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    1 h
Recipe by  cicada77

“Best brownies I've ever had!”

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Adjust Servings

Original recipe yields 16 brownies



  1. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
  2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.

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Reviews (1,154)

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I will NEVER use brownie mix again since this recipe is super easy and even more tasty! Semisweet chips definitely give a depth of flavor you just can't get from cocoa powder. Be sure to use quality chocolate chips to ensure the best chocolate flavor. Also, you might want to temper the eggs before adding them to the warm chocolate mixture or allow the chocolate mixture to cool a bit so you don't end up with scrambled eggs in the batter. I used a 16 ounce bag of chocolate chips, melting the 1 1/2 cups as the recipe calls for and adding the extra 1/2 cup to the cooled batter so I could have chocolate chunks in the brownies. (If you do add the extra chocolate chips, toss them in a teaspoon of flour to coat them so they won't sink to the bottom of the pan.) Thanks for sharing this recipe. I'll be making these brownies again and again!



I'm very impressed. In fact, I have to go change my review of another brownie recipe because this one is absolutely the best (and I can't say that about the other recipe anymore). Tastes just like the brownies out of a box. I followed the recipe exactly, baked for 25 minutes, and they are perfect. I have to hurry and freeze them so I don't eat them all in one sitting. Next time, I will omit the salt, but that is the only modification I will make. Except doubling or tripling this recipe! Worth the hype. This will now be my brownie recipe of choice. Excellent! *update: these are just as delicious after being frozen! I defrosted at room temperature in a sandwich bag. Still delicious! *update 2: I have also made these as mini cupcakes. In the oven for 7 minutes makes them just cooked enough. Yum, yum, yum! Huge hit at a recent party!



MMMMM...Delicious!!! These brownies are rich, chocolatey, and absolutely fabulous! I mean to try to describe these brownies using just one word may be virtually impossible, just as impossible as it is to eat just one of these. If you LOVE chocolate, then this is the brownie for you! Definitely have a tall glasss of ice cold milk on hand, 'cause you're gonna need it! I substituted 2 Tbsp. of coffee liqueur for the water and since a bag of Hershey's chocolate chips is 2 cups I took the other 1/2 cup and tossed those into the batter before baking - I mean you can never have too much chocolate. I baked them for 30 minutes in an 8x8 glass pan sprayed with Pam for baking. I highly recommend rinsing/wiping down your knife between each slice when cutting your brownies so you get nice slices. I topped them off with a dusting of confectioners' sugar and next time I might add in some chopped walnuts. These are a must try for all the brownie lover's out there!

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Amount Per Serving (16 total)

  • Calories
  • 141 cal
  • 7%
  • Fat
  • 6.8 g
  • 11%
  • Carbs
  • 20.2 g
  • 7%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 113 mg
  • 5%

Based on a 2,000 calorie diet



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Chewy Brownies


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