Total Time
Prep 10 mins
Cook 50 mins

This is a winner in the Best Brownies Ever Category in March 2005 Better Homes and Gardens Magazine.

Ingredients Nutrition


  • 1 cup flour
  • 14 cup brown sugar, packed
  • 12 cup butter
  • 14 cup miniature semisweet chocolate chips

  • 1 13 cups sugar
  • 34 cup flour
  • 12 cup unsweetened cocoa powder
  • 1 12 teaspoons baking powder
  • 12 teaspoon salt
  • 3 eggs
  • 13 cup butter, melted
  • 1 tablespoon vanilla
  • 12 cup miniature semisweet chocolate chips


  1. Preheat oven to 350°F.
  2. Line a 9x9 inch baking pan with foil.
  3. Stir together 1 cup flour and the brown sugar in a bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
  4. Stir in 1/4 cup of the chocolate chips.
  5. Press into the prepared pan and bake for 8 minutes.
  6. While the crust bakes, mix together the sugar, 3/4 cup flour, cocoa powder, baking powder, and salt in a large bowl.
  7. Add eggs, melted butter, and vanilla; beat until smooth.
  8. Stir in 1/2 cup chocolate chips, and spread the batter over the crust.
  9. Bake for 40 minutes.
  10. Cool in the pan on a wire rack before removing and cutting into squares.


Most Helpful

I'm giving these three stars because they didn't turn out well for me at all, but I think they could be impoved. I had a big problem with them sticking to the tinfoil, so next time I would either grease the tinfoil, or not use any at all and just grease the pan. I would also use a smaller pan, or increase the base, because I found that the base was quite thin. (My base wasn't cooked enough, but that's my fault). I also think I would try to find another recipe for the brownie top. I cooked mine for longer than the recipe called for, and the brownie top was dry and crumbly, but still really gooey on the inside, and I could still taste the granules of sugar. It was also really sweet, but I think that was all the sugar in it. I still love the idea of the shortbread crust and brownie top, and I will work on adjusting it.

Gabo December 17, 2005

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