World’s Best Brownies (Better than the box!)

I’m not usually a brownie lover, but after tasting these chocolaty treats, I think I have been converted! When I took these to summer school for a brain-powering snack, everyone else agreed– these brownies are AMAZING! The fudgy chocolate center is absolutely delectable, and the brownie-from-the-box thin, perfectly crinkled top  makes this the ultimate brownie recipe. They are truly the best of all time!! Feel free to add your own twist (Oreos, Peppermint Patties, Girl Scout Cookies, etc…), but these brownies are amazing just own their own, so I say be a purist! I added chocolate chips to mine, and if you want to keep the chips intact, make sure to put them in the freezer while you make the batter and do not mix them in until the batter has cooled. Enjoy!!

Recipe: The Best Brownies You’ll Ever Eat….

***NOTE: DO NOT OVER BAKE!!!!!! (I have to force myself to take out the brownies even before I think they are fully cooked)

My only regret: Not using a brownie baking pan for a never-ending crust! But still, these are just mouthwatering!

18 thoughts on “World’s Best Brownies (Better than the box!)

  1. The last time I tried making some brownies, it was a bit disappointing. I shall give this recipe a go. Thanks for sharing.

    • Dagoba Chocolates out of Portland, OR makes a divine dark chctolaoe and lavender bar that also has dried blueberries in it. Delicious!Another REALLY good use for lavender is in teas. Empress Grey tea is Earl Grey tea with rose petals and lavender added after the tea and bergamot are blended.

  2. Pingback: Cookie Dough Brownies | at350degrees

  3. Pingback: … and the winner of the “A Lot On Your Plate Use What You’ve Got” Brownie Bake-off is … (Guest Post) | A Lot On Your Plate

  4. I tried this recipe, and it didn’t turn out well for me… I was never able to melt the sugar in the butter!!!! I have no microwave at the moment, so I tried to do it in a pan, but I don’t know why, the sugar won’t melt!!! I ended up doing the recipe anyway, just mixing everything together like you would do for a cake batter, but it was no moist at all… How did you melt your sugar???
    Otherwise, love you blog, just saved the chocolate cake-flan recipe!

    • I’m so sorry to hear that! I always use the microwave to heat the sugar and the butter until it looks shiny (sometimes the sugar doesn’t always dissolve). Did you use a double boiler/bain marie to heat the mixture? Because if you heated it directly over the stove instead, the sugar could’ve overcooked and crystallized, which would change the consistency of the brownies. But anyways, let me know how the chocoflan turns out…it’s totally fool-proof!

  5. Pingback: … and the winner of the “A Lot On Your Plate Use What You’ve Got” Brownie Bake-off is … (Guest Post) - A Lot On Your Plate

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