Best Brownies

butter

white sugar

eggs

vanilla extract

cocoa powder

all-purpose flour

salt

baking powder

butter, softened

honey

confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.


In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.


Bake in preheated oven for 25 to 30 minutes. Do not overcook.


To Make Frosting:  Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.


These brownies are magnificent!!! I mean "melt in your mouth" and I didn't even make the frosting. I doubled the recipe and it still won't be enough. There are a few tips that will ensure your brownies are not cakey. I do not use a mixer because you can overmix your batter and whip too much air into the eggs. This makes your brownies have a cakey texture. Mix everything by hand in a bowl and lightly beat your eggs before adding them to the mixture. Gently stirring everything together makes them turn out better as opposed to franticly beating the mixture. Hope this helps, because I will NEVER buy brownie mix again.

I doubled the recipe and made a 9x13 pan of these brownies for a party, and everybody loved them!  I also entered them in my local county fair and won first place.  The problem with the frosting is that you need to halve the amount of powdered sugar and melt the butter.  This makes a glaze that you can spread on top.  It hardens into a beautiful, shiny frosting.  I thought some of the info in the reviews was conflicting, so here's the scoop:  1.  These are neither "cake" brownies nor "fudge" brownies; they fall somewhere in between.  If you must have one or the other, then this recipe is not for you.  2.  Yes, the frosting is sweet.  If you like frosting, then add it, if not, leave it off.  3.  Yes, these are homemade brownies and do not taste like boxed brownie mix.  I can't understand why anyone would prefer a mix to homemade, but if that's your thing, then stick with the mix.

These are great!  I changed the recipe to make them better for you.  I used 1/2 c. applesauce instead of butter and 1/2 cup Equal spoonfuls and 1/2 cup sugar instead of 1 cup sugar and used egg substitute and omitted the glaze.  They ended up with only 45 calories apiece and 0 grams of fat!  they were SOOOO GOOOD!!! :-)

Brownies...

What comes to mind? Hard...chewy...

These brownies...

What comes to mind? Soft...cakelike...

These were baaaaad.......why must all these brownie recipes result in cake squares? I wish I could say different for this supposedly "best brownie" recipe, but I can't. If you are looking for the traditional delicious brownie Grandma used to make, run, run away and never come back!
These were just like a cake. Be aware: These are not the BEST brownies...these are the BEST cake squares.

These were the BEST BROWNIES even without the frosting.  Just don't OVERBAKE/OVERMIX.  When doubling, leave out one egg, keep the amount of salt at 1/4 tsp, and bake for 30-35 mins.  You'll get a cakey on the outside, fudgey in the middle brownie.  Delish!  

Wonderful little brownie! Not too thick, not too thin, just right! Comes together and into the oven in less than 5 minutes. I added about 1 additional T. of cocoa. Just mix all ingredients with a wooden spoon in the same pan as you melted the butter, about 50 strokes, just until good and combined. The frosting is glossy and smooth if you melt the butter first and add about 1 T. each of corn syrup and half and half. Cutting these with a plastic knife, even the disposable tableware variety, works great!  Cuts cleanly, and not a crumb sticks to the knife. Had to try 3 of the brownies as soon as they were cooled, just to be triply sure they were good.

Many moons ago I worked in a Duncan Hines test kitchen and have made up to 20 batches of brownies a day and let me say this is a good, easy recipe for homemade brownies; great chocolatey flavor. 
I would suggest:
1) Slightly whip (with fork) the eggs to make them homogenous first before adding them to the pan's other ingredients.
2) Whisk your dry ingredients, flour, cocoa, salt and baking powder, together first before adding them to the pan.  No need to beat with mixer.  A wooden spoon to mix the batter until everything is wet works just fine.
I used the frosting recipe which was very fudge-like and thick. I added just a smidgen of water to thin it out to make it at least somewhat spreadable.

This recipe needs another review like I need another brownie - but I just couldn't stop eating them.  Mama Cass hit the nail on the head saying this was neither a "fudgy" brownie nor a "cake-like" brownie, but both - that's what made it so awesome.  I didn't have the honey for the frosting so frosted it with the best chocolate frosting IMO - boil 3TB butter, 1/3 c sugar, 2TB milk for a minute, remove from heat and add 1/3 c chocolate chips.  Yummmm!  Doubt anyone will read this after 1,000 some reviews, but just realized this recipe is similar to one a use for waffle cookies - only I melt the butter and cocoa powder in the microwave together and it mixes together much easier.  Just a thought.

Worth a try, very easy recipe yielding above average brownies.  When the recipe
says not to overcook, don't...depending on your oven 25 minutes is probably long 
enough.  They may not look done, but they continue to cook/settle when removed.
Also, I had to add an egg to the frosting recipe because I ended up with chocolate 
sawdust without it (even using electric blender).  Some folks also mentioned adding
milk (1 Tblsp ?) because of this which would also work I'm sure.

See how to make moist, fudgy, perfectly decadent brownies.

best brownies

Prep Time: 25 minutes

Cook Time: 35 minutes

Total: 60 minutes

Servings: 16

Author : Angie

Ingredients

Instructions

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