Anyone have a good brownie recipe


I lost my brownie recipe and can't find a good recipe for one that's chewy and soft at the same time.
Anyone have one I can try?
Jun 13, 2010 @ 03:10 pm

19 Replies


Chewy Brownies

Yield: 24 brownies

1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

(From Cook’s Illustrated, March & April 2010 issue)

Jun 15, 2010 @ 09:13 am

Looks great

Thanks, have you tried these?
Jun 15, 2010 @ 09:23 am

You just made my bday

Thanks so much I'll have to give them all a try and let you know witch one I like best. Now I just have to pick one to try first.
Jun 15, 2010 @ 09:27 am

Haven't tried them yet.

I must admit, I usually use boxed mixes, but I've always wanted to try and make my own : )
Your post prompted me to go looking for recipes that I can try and the Chewy Brownie recipe (above) looked the best from what I found.
Jun 15, 2010 @ 09:28 am


I haven't tried the box kind, I guess I get that from my grandma. Have you ever tried a jell-o poke cake?
Jun 15, 2010 @ 09:30 am

Thanks Takoda : )

I'm so glad you mentioned jell-o poke cake. My mom used to make it when I was a child and I had completely forgotten about it. I'm not sure if this is how she made it, but it sounds similar (in case anyone is interested)

1 white or yellow cake mix
1 (3 oz.) pkg. Jello (your favorite flavor)
1 c. boiling water
1/2 c. cold water

Prepare cake mix. Bake at 350 degrees 30 to 35 minutes. Cool in pan 15 minutes. Poke holes in cake. Dissolve Jello in boiling water. Add cold water and spoon over cake. Chill 3 or 4 hours. Top with Cool Whip.
Jun 15, 2010 @ 09:46 am

This is how we make ours

Sorry I took off like that, my husband wanted to take me out for my bday lunch and I didn't get a chance to say good bye before I had to shout down.
Any how this is how we make our poke cake. It's pretty much the same only we use two round cake pans. I sometime have a hard time keeping the two cake together, but it's still a great cake. I've made a lemon on lemon one that was really good. You can even add a few drops flavoring to the cool whip for even more taste such as lemon or orange extract
Take 2 cups boiling water and 2 cups thawed Cool Whip Whipped Topping and mix & match your recipe from these options.
Thanks again for all the brownie recipes, have a nice day.

Options for this recipe

cake layer & Jell-O Jelly Powder options

Yellow...............Berry Blue

Then follow our 3 simple steps:

PLACEeach of 2 baked 9-inch round cake layers, top-sides up, in clean 9-inch round baking pans. Pierce cakes with large fork at 1/2-inch intervals.

STIR boiling water into combined 2 pkg. (85 g each) Jell-O Jelly Powder in medium bowl at least 2 min. until completely dissolved. Pour evenly over cake layers. Refrigerate 3 hours.

DIP one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining 1 cup whipped topping. Refrigerate at least 1 hour. Decorate as desired. Store leftovers in refrigerator.
Jun 15, 2010 @ 03:20 pm


I hope you had a lovely birthday lunch.

Thanks for sharing your poke cake recipe. When I try it, I think I will use lemon cake and raspberry Jell-o for a fun summertime variation : D
Jun 15, 2010 @ 04:48 pm


Thanks for the bday wishs, we had a great lunch at Moxie's.
It's my sons and my step father's bday today, so this should be fun.
Oh by the way I found my finally found my brownie recipe, it was in the last place I looked. Isn't that always the way. I'll post it for you tomorrow because I have to run now.
Have a nice day
Jun 17, 2010 @ 09:53 am

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