Best-Ever Brownies
Best-Ever Brownies

Servings: 36
Prep Time: 15 minutes
Stovetop Time: 5 to 6 minutes
Cool Time: 10 minutes
Bake Time: 32 to 35 minutes
Cool Time: 30 minutes
Freeze Time: 2 hours
Start to Finish: 3 hours, 21 minutes
Times are approximate

1 (8-oz.) package unsweetened chocolate baking squares, chopped
1 1/2 cups butter, cut up
4 cups sugar
2 cups all-purpose flour
6 large eggs
1 tablespoon plus 1/8 teaspoon table salt
1 tablespoon vanilla extract

Suggested Items:
measuring cups and spoons
13×9-inch pan
aluminum foil
double boiler
large spoon for stirring
large bowl

Preheat oven to 350°. Line a 13- x 9-inch pan with aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.

Bring 1 inch of water to a simmer in bottom of a double boiler. Place chocolate and butter in top of double boiler. Cook, stirring occasionally, 5 to 6 minutes or until melted.

Cool 10 minutes; transfer to a large bowl. Stir in sugar until blended. Stir in flour and next 3 ingredients just until blended.

Pour batter into pan.

Bake at 350° for 32 to 35 minutes or until set.

Cool in pan 30 minutes.

Freeze 2 hours; cut into squares or triangles.


These are super fudgy. For a more cake-like brownie, bake 5 to 7 minutes longer.

Freeze up to 2 months.

Adapted from Southern Living February 2013

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