This post may contain affiliate links, please see my disclosure policy to learn more.
This is my favorite brownie recipe, I have been making it for over 25 years. I do use boxed brownie mixes occasionally, they are super convenient after all, but I always come back to these brownies.
I didn’t name these brownies, and I usually don’t like when someone names a recipe “Best Ever” because everyone has different tastes. What one person loves another may not care for at all. The original recipe came from a little paper recipe book I got in the early 90s, the cover is now missing it, so unfortunately I can’t give credit to the original author. Even though recipes aren’t protected by copyright laws, I do like to give credit to the original author when I can. The original recipe called for margarine, but trust me butter makes them so much better.
The trick to getting “fudgy” and delicious brownies is to mix them by hand. With beaters or a stand mixer, you can over-mix your batter and you will end up with “cakey” brownies. If you can wait for them to cool and you use a plastic knife you can get a nice straight cut for presentation purposes. If you don’t need them to look wonderful then dig in while they are still warm.
Best Ever Brownies
- 1 cup butter, melted
- 2 cups granulated sugar
- 2 tsp vanilla
- 4 eggs
- 1 cup flour
- 2/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 350°. Grease or line a 9"x 13" pan with parchment paper.
- Blend melted butter, sugar, and vanilla in mixing bowl. Add eggs, beat mixture together well with spoon.
- Combine flour, cocoa, baking powder and salt. Gradually add dry ingredients to the egg mixture until blended. Don't over-mix. Spread into prepared baking dish
- Bake for 20 to 25 minutes, until brownie begins to pull away from the edge of pan. Cool in pan on rack.