My Not-so-Secret-Anymore Brownie Recipe

Yes, this is the brownie recipe that you’ve been waiting for. Anyone who has tasted these Browniesdecadent goodies has asked… and until now, I have not been forthcoming. But I’m ready to divulge!

The secret to these messy, yet scrumptious, brownies is under baking them so that their interiors are soft and almost fudgy – yum….

I swirled half my batch with peanut butter. But wouldn’t dulce de leche be amazing too? Or how about marshmallow? Adding a bit of texture with chocolate chips, nuts, heath bar or M&Ms would be great. So many options… Now make your own recipe 🙂

The Most Decadent Brownie


  • 4 sticks – Butter
  • 1 lb – Chocolate
  • 8 – Eggs
  • 4 cups – Sugar
  • 2 cups – Flour
  • 2 tsp – Baking powder


  1. Preheat oven to 350*
  2. Spray your largest baking pan with nonstick baking spray (Use a 17 x 13, if you have it. If not, use multiple smaller cake pans)
  3. Melt your chopped chocolate and diced butter in a dry stainless steel bowl placed over a pot of barely simmering water – use a bowl large enough to fit on top of the pot and only fill the pot about 1/4 of the way up so that the bowl doesn’t actually make contact with the water
  4. Stir it consistently with a rubber spatula and remove it from the heat before it’s completely melted to ensure that you don’t burn the chocolate. Once off the heat, continue stirring until smooth – allow to cool
  5. In a stand mixer, combine eggs and sugar – do not overmix
  6. Mix in your melted chocolate
  7. Add flour and baking powder and mix until just combined
  8. Pour mixture into pan and bake for approximately 50 minutes until the exterior has hardened but the interior is still slightly underbaked
  9. Cool pan on a wire rack and flip onto cutting surface
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