"Whatever Floats Your Boat" Brownies!

"These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great. They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add "whatever floats your boat" and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by k_warapha photo by k_warapha
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Rebekah F. photo by Rebekah F.
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:




  • Preheat oven to 350°F.
  • Grease an 8 inch square pan or line with foil.
  • In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
  • Add sugar and mix well.
  • Add eggs one at a time and stir until well combined.
  • Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
  • Spread in pan and bake for approximately 25 minutes.
  • DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
  • Cool completely before cutting into squares.
  • For vegetarian omit the marshmallows.
  • For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

Questions & Replies

  1. How should the brownies be stored.
  2. where did the instuctional video go?
  3. These look awesome! I wanted to make them to ship to my son and friends at IU. I ship Fedex, so they would be baked Tuesday, arrive Thursday. I usually put them in a container sealed with tape and then put the container in a huge zip lock. Do you think these would be ok? They seem very moist, so I think they will be fine. Thanks!
  4. how to prepare Avaca dos
  5. Do you use normal flour or self raising for this recipe?


  1. I made a batch with reese's chips, one with heath bits, and one with mint chips for Christmas goodies. Of course I had to try them all and YUM!! The one in the metal pan was a lot more cooked (and dryer) than the batch in the glass pan (very Moist).
  2. This is a dangerous recipe to have around. I have snuck back out of bed to go have just one more. I dare say you will too.
  3. I will no longer buy boxed brownies! So great! My hubby doesn't like extra stuff in his but I snuck 1/2 c. of mini choc chips anyway and we always sprinkle powdered sugar on top of brownies. They are so great, baked in a glass pan they were super moist even though I forgot to cover them, they were still moist and awesome the next day! When he is gone I going to load them with marshmallows and crushed graham crackers for a smores like brownie! Thank you for posting...MAKE THESE BROWNIES!
  4. OMG!These brownies are perfect!They are so fudgy ,moist,and chewy!I am only 11 years old ,they were very easy to prepare and delicious!I cant wait to make those again!Thanks for such a great recipe! :D
  5. I've been trying different brownie recipes and this is one of the best! Mine were really really rich as I doubled the recipe, added chocolate chips, and covered the top with a layer of fudge sauce (recipe #17309). While they were cooling I poked a toothpick in all over so that the fudge sauce sunk down into the brownies a bit. YUM... I highly recommend


  1. I replaced half the sugar with brown sugar, half the vanilla with coffee extract and added equal parts semisweet chocolate chips, walnuts and mini marshmallows. Finished with Maldon sea salt flakes on top. I call these Rocky Road Brownies. Sooo many people asked for the recipe. You have to try it!
  2. This was a tweak I felt was a bit rude, so I took it off. Sorry
  3. I used dark cocoa instead of regular and 1 cup milk chocolate chips and 3/4 cup caramel bits for the add-ins. I made a ganache to go on top using 3 oz. heavy cream simmered on the stove and stirred 1 cup semi-sweet chocolate chips into it to melt and then poured it over the brownies. Finally, I crushed up about 5 or 6 oreos (generic since I'm cheap) and gently pat them into the ganache. It looks ugly because I didn't use a pastry blender to chop them up, but DAMN!!! This sh*t's goooooood. :-g
  4. Very good. I tweaked it to make it more diabetic friendly. Replaced half the sugar with granulated Splenda and the other half of Sucanat. Also replaced about 1/3 of the flour with golden flax meal. Came out moist and chocolatey good.
  5. For a rich chocolate flavor use given amount, For a less rich brownie use less cocoa powder.


<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
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