No Comparison Brownies

"I tried looking for the "perfect" brownie recipe, but they all were not to my expectations, they either had too much or too little of something. I think I found a good balance with the ingredients which is sure to deliver you the most rich "can't stop eating them" brownies. Please feel free to make suggestions and offer advice for alterations."
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:
12 brownie squares




  • Preheat Oven to 350 degrees.
  • In a large bowl, mix sugar, melted butter, and vanilla.
  • Add in the eggs, one at a time.
  • Stir in flour, cocoa, baking powder, and salt. Combine well.
  • Spoon into greased 9" x 13" pan and bake for 30 minutes. Keep an eye on it since cooking times vary. Use an 8 x8 in pan for thicker brownies.

Questions & Replies

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  1. Puptentjr
    This is a very interesting yet delicious brownie recipe. It calls for only 1/4 cup melted butter so the batter is very thick, and the finished brownies (I baked mine in an 8-inch pan for 20 minutes) have a nice crackly top, but the crackle is very thick and not shiny, unlike typical brownies. However, they are absolutely delicious, chewy and fudgy, and remind me of the best boxed brownies (which was always my goal - to make homemade brownies that are as chewy and tasty as box mix brownies). However, I just wanted to double check - is the 1/4 cup of melted butter correct, or is it supposed to be 1/3 or 1/2 cup? Thanks for posting this recipe!
  2. Chef Deb
    I doubled the recipe and put it in a 9 x 13 pan.... The PERFECT brownie!!!.. You just want to eat and eat them!!!....Thank You!!!
  3. Lucky in Bayview
    Delicious brownies! Chewy, fudgy brownie goodness. They are incredibly simple to make. I went ahead and baked them in a 9x13 pan. I think I would like them a little thicker next time so I'll go the 8x8 route. Thanks for posting this great recipe!
  4. Tinkerbell
    I've been on the same "perfect" brownie quest all my life. I'm happy to say that my search is over. These brownies are super easy, with a soft & chewy texture, not cake-like. I made them for dessert last night and the whole pan (I used the 8x8 for thicker brownies) was gone by this morning. They really are the "can't stop eating them" brownies. :) I do like to make brownies with frosting once in a while, but I loved not having to spend the time doing it unless I want to. This recipe is just perfect for a quick brownie fix without a lot of time or ingredients involved. I used double dutch processed cocoa and a stick of Imperial brand margarine in this recipe. (I would usually use butter but DH accidentally bought margarine - & now I know how I'm going to use it all up! LOL) Thanks so much for posting your creation, No More Sweets! I'll be using it again & again! Made & devoured for Spring 2009 Pick A Chef.
  5. nrmcmanigal_8965855
    This is fabulous and thanks for sharing. Use a hersey candy bar for the frosting. Just put the candy bar on the top of the brownies when they come out of the oven and then smooth out when it starts melting. YUMO



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