Classic Brownies

Recipe by The Giggle Box

This is a recipe from Cook's Illustrated. These are the "perfect" brownies according to America's Test Kitchen. I haven't tried this recipe yet, so I am guessing on the cook and prep times.

Top Review by singthepoems

These are pretty good all-purpose brownies. I love that the texture is moist and fudgy without being dense. For me, the chocolate flavor could be stronger; even with all that unsweetened chocolate I found these to be a little too sweet and a little weak in chocolate intensity.

Ingredients Nutrition


  1. Preheat oven to 325°.
  2. Cut 18" length foil and fold lenghtwise to 8" width.
  3. Fit foil into 13x9" baking dish.
  4. Make sure it is in the corners and sides of the baking dish.
  5. Make sure that the foil hangs over the side.
  6. Cut a 14 inch length foil, and fit into width of pan, perpendicular to first sheet.
  7. Make sure the foil hangs over the side.
  8. Spray foil with cooking spray.
  9. In a medium bowl, combine flour, salt, and baking powder; set aside.
  10. Melt chocolate and butter in double broiler, stirring until smooth.
  11. When chocolate is smooth, remove from heat and gradually whisk in sugar.
  12. Add eggs one at a time, whisking after each egg.
  13. Add in vanilla.
  14. Add 1/3 flour mixture, fold in with rubber spatula.
  15. Repeat until all flour is used and mix is smooth.
  16. Pour batter into prepared pan- make sure to spread brownie mix into corners of pan.
  17. Smooth the surface for even baking.
  18. If using nuts, sprinkle them on top.
  19. Cook brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out clean.
  20. Cool in pan on wire rack for 2 hours.
  21. Remove brownies from pan by lifting foil over-hang.
  22. Cut brownies into 2" squares.
  23. Brownies can can be stored in an airtight container up to 3 days.

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