Best (Made From Scratch) Brownies


Brownies – and all things chocolate make me happy. Especially this recipe. I’ve made my share of boxed brownies, but when I want a treat, this recipe is what I go for. My daughter Rebekah found this recipe in The Reader’s Digest years ago and we’ve used the recipe ever since. It’s been so many years that the clipped copy is gone and I have no idea who (if there is someone) to credit for the recipe.

You’ll need the regular ingredients: cocoa, butter, flour, sugar, eggs, salt, and vanilla. I use real butter and skimp on the sugar.

Let me tell you one secret: the batter* is as good as the baked product!  These brownies are soft and tasty without an excess of chocolate flavor. They are sweet but not too sweet. Just sweet enough!

The recipe has a frosting, but I rarely make the frosting. We like th

em just the way they are.

So mix up a double batch and put one in the freezer. You’ll be so glad you did!

*Yes, I know this batter has raw eggs. I know what folks say about eating raw eggs. Yes, I still lick the batter off the spatula.

Best Ever Brownies Made From Scratch

My Windowsill
An easy and simple recipe for the best ever brownies. Add the frosting or leave it off. They're good enough without the added sugar.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24


  • 1 cup butter
  • 2 cups sugar
  • 1/3 cup cocoa
  • 4 eggs
  • 1 1/2 cups flour
  • 2 tsp. vanilla
  • 1/4 tsp. salt
  • 1 2/3 cups powdered sugar
  • 1/2 cup softened butter
  • 1/3 cup evaporated milk
  • 1/3 cup cocoa


  • Mix butter, sugar, and cocoa together.
  • Stir int he eggs.
  • Add the flour, salt, and vanilla
  • Stir together.
  • Pour into greased 9 x 13-inch pan
  • Bake at 350 for 20 minutes or until done
  • Mix ingredients together and put on top of brownies when slightly cooled

pinterest brownies

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