Classic Brownies

3 minutes
July 22, 2021
Carole Jones

Taxes.  Uuuhhg.  They are such a big, horrible task on the “To-Do” list.   This year, filing was a whole new level of overwhelming since my husband began his own consulting business.  It was like I had to file two whole tax returns, even though they are grouped under one.  Then the frosting on the tax cake was the nice tax bill we have to pay being self employed.

Classic Brownies
By the time I finished last night, I was exhausted, grouchy and depressed.  Perfect setting for rich, dense and fudgey brownies.  These brownies were the first brownies I made years ago that weren’t from a mix.  I’ll never go back to a box.  They are so quick and simple with results that blow boxes out of the water.
Classic Brownies
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Classic Brownies

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  • Yield: 18


1 1/4 C cake flour

1/2 tsp salt

3/4 tsp baking powder

6 oz unsweetened chocolate, chopped fine

12 Tb unsalted butter, cut into pieces

2 1/4 C sugar

4 large eggs

1 Tb vanilla


1.  Preheat oven to 325 degrees and lightly grease a 9 x 13 glass baking pan.  In medium bowl, whisk the four, salt and baking powder.
2.  Melt chocolate and butter in microwave in a large bowl using 30 second increments, stirring after each time.  Do not let the chocolate burn!  Whisk in the sugar gradually.  Add eggs one at a time, whisking after each egg until thoroughly combined.  Whisk in the vanilla.
3.  Add the flour mixture in three additions, folding with a rubber spatula until the batter is smooth and homogeneous.
4.  Spread batter into prepared pan and bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 30-35 minutes.  Cool on a wire rack for two hours before cutting.
  • Author: Carole Jones


  • Serving Size: 1 brownie
  • Calories: 256
  • Sugar: 25g
  • Sodium: 102mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 61mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


15 years ago

YUM! Well, at least you’ve got your taxes all DONE! No looking back now. Your photos always look so fabulous…you talented woman you. 🙂 Take care!

15 years ago

I’ll be right over to help you eat those…

Sorry about the taxes!


P.S. Happy Birthday (belated). Hope you had a wonderful day!

Triple Layer Peanut Butter Crunch Brownies
9 years ago

[…] Brown Eyed Baker   1 batch of brownies in a 9×13 pan (you can use boxed or I recommend my Classic Brownie recipe) 1 C chopped Reese’s peanut butter cups 1/2 C chopped salted peanuts 1 1/2 C milk […]

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