My Favorite Brownies

Desserts Recipes


I love a good brownie.  I have to admit when I make brownies I usually go for the box mix.  I have tried a few homemade versions in the past but none of them really turned out as good as the boxed mixes.  One day I was having a huge brownie craving so I decided to try the homemade version one last time.  I was looking for a recipe that didn’t have a ton of eggs or butter.  I was still in my jammies and really didn’t want to go to the store.  Finally, I found the perfect recipe and I already had all the ingredients on hand!  These brownies are amazing and I will make them whenever I have another craving, which is often:)  

My Favorite Brownies
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Prep Time
15 min
Prep Time
15 min
  1. 1/2 cup salted butter
  2. 8 oz. coarsely chopped semi-sweet chocolate
  3. 3/4 cup granulated sugar
  4. 1/4 cup packed light brown sugar
  5. 3 large eggs
  6. 1 tsp. vanilla extract
  7. 1/2 cup plus 2 tbsp. all-purpose flour
  8. 2 tbsp. cocoa powder
  9. 1/4 tsp. salt
  10. 1 cup semi-sweet chocolate chips
  1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan* with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
  3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
  4. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
  5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares.
Adapted from Sallys Baking Addiction
Miranda's Kitchen


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