What is your favorite brownie recipe? I am looking for a traditional sweet brownie that will be a hit with a crowd.
Ina Garten’s Outrageous Brownies are pretty darn good and one recipe makes enough for a crowd. I prefer them without the nuts though.
The recipe is on the Food Network site and quite a few blogs. Not sure I’m allowed to post the link so just google it.
Plain brownie? I use the one on the Baker’s chocolate box and top with fudge icing. But my favorite brownie is a caramel brownie.
Here is one I like ( and so do the guys I bake for )
A couple of tweaks though : Cut down the cocoa powder to 3/4 cup…trust me
Sub sea salt for kosher salt ( less salty )…you shouldn’t tasted salt in a brownie IMO
And they do not need chic chips, they are plenty good without.
I like the bakers chocolate brownie recipe, but they are not as thick as this brownie…
^^…that looks yummy. We’re going to see DS1 next weekend, may have to try this. Did you use Chocolate Chips in yours?
I cheat and use Ghirardelli Double Chocolate Brownie Mix - my tip for gooey brownies is to undercook them a few minutes
I think the secret is to use good quality chocolate.
I too use ghiradelli, and they have caramel turtle. I add extra nuts and people love them.
I use the Ghirardelli box from Costco.
Yes, I found that the Ghiradelli brownies come out moist. The other ones sold in the market come out dry. Also I think the products comes out different depending on your oven temperature and the pan you use to bake them.
This recipe was given to me as one of the glass jar mix thingys. We liked it so much we make it when we want “a step up” from a box recipe.
1 c. chocolate chips
1 c. flour
1/2 c. cocoa
1 1/3 c. sugar
3/4 c. softened butter
3 eggs
1/2 c. nuts, optional (we rarely put nuts in)
Mix all ingredients by hand in bowl. Spoon into greased 8 x 9 pan. Bake at 350 for 30 minutes. Do not overbake!
Double for a 9 x 13 pan.
^^^We don’t feel the need to frost these - chocolate enough!
I also love this recipe for a “special brownie” - the red velvet frosting is YUM.
http://www.plainchicken.com/2010/12/red-velvet-brownies.html
I also love the Barefoot Contessa’s (Ina Garten) Outrageous Brownies but I also like to use the Ghiradelli box mix and add a big handful of chocolate chips and/or toasted pecans- adds another depth and texture.
Here’s my favorite easy cocoa brownie recipe posted on the Smitten Kitchen website:
I agree that Ghiradelli makes the best boxed mix. If you want to kick it up a notch or two, try this. I’m not a Paula Deen fan, but these are good! http://www.foodnetwork.com/recipes/paula-deen/toffee-brownies-recipe.html
conmama, I followed the recipe to a T the first time , but I thought it had too much chocolate. I cut the cocoa down and it is good with or without the chic chips. I like that they are rich, thick and not greasy.
I think Ghirardelli mix is the best mix , but they fall apart .
I want to try Ina’s recipe, because she never disappoints
I use Costco’s Ghirardelli mix, following directions for extra-thick brownies (use two pouches for a 9 x 13 pan). I learned about this mix from a caterer who uses it.
If any of you are turning up your nose at the mention of that Ghiradelli mix, try them first before you dismiss it. Undercook by a little, they are fudgy, tons of chocolate and everyone thinks they are homemade. I never tell. 
Speaking of Ina and brownies, this recipe is not traditional brownies but is super good! I make it a lot and serve with vanilla or coffee ice cream. Easy to whip up with pantry items. note: I often use vanilla extract in place of the vanilla bean. http://www.foodnetwork.com/recipes/ina-garten/brownie-pudding-recipe.html
Favorite brownie recipe came from a 1930s cookbook called “Thoughts for Food” (the main courses seemed to contain a lot of liver and aspic -ugh - but the desserts were to die for.) I think pretty much the same recipe is called “brownies cockaigne” in the joy of cooking. A single recipe I think is for an 8x8 pan and has 2oz bitter chocolate + 1 stick butter melted together and cooled some, and 2 eggs plus 1 cup sugar mixed together. You then add 1/2 cup flour, 1/3 t salt, 1 t vanilla, then the chocolate mixture, bake in buttered/floured pan at 350. I make a triple batch, not sure of the pan size, but pm me if anyone wants exact info about pan size or baking time. The trick is to pull it out of the oven when moist crumbs cling to the toothpick but no wet batter. WAY better than Ghirardelli, imo. It’s also amazing with peppermint buttercream frosting and a few chocolate chips scattered on top – and I don’t much care for peppermint.