This is the stand-by. One helpful hint -- use a plastic knife to cut the cooled brownies for a cleaner edge.

Very nice!

Mother taught me the original (no microwave) - always called them "The Best Brownies". I now soak 3/4 cup craisins in 1/4 cup dry red wine - fold in when folding in the nuts - might need to bake 2-3 minutes extra - YUMMY!!!

Excellent :) For Christmas add red and green chocolate chips!

These are the best :-)

This is the best fudgy brownie recipe. We have used it for probably 20 years.

Where does one begin to describe this superlative brownie recipe? After years of knowing it was in a class by itself, I got creative with it, depending on the fortunate munchers. My husband gets more walnuts and longer baking time for a drier texture. My friends who are epicureans prefer considerably more dark, quality chocolate, slightly less sugar, and a shorter time in the oven for an almost gooey texture. Everybody over the age of 21 loves what the orange flavor of Grand Marnier does to the chocolate.

Of the various tricks I use to make these easy to bake and eat, the best is to spoon the batter into buttered, nonstick mini muffin tins. No more cutting a cracking surface or worrying about sticking. Just let them cool, spin them in their cups, cover with a cooling rack, a gently flip. Every uniform brownie is a few bites of chocolate heaven. Double the recipe to keep a crowd happy.

This recipe I will use for the rest of my life! It was so simple. I just added half an oz more of chocolate because who doesn't love more chocolate! Amazing recipe

These are the best brownies ever. This recipe was my first attempt at cooking/baking when I was 11 years old (over 2 decades ago! Yikes!!) Anyway this recipe has sparked my lifetime love of cooking. I've tried other brownie recipes but this is _the_ one. :)

Love love love this recipe! I added a handful of sweetened coconut, some chopped macadamia nuts, and a little butter flavoring and it turned out so yummy!

I have never understood why folks buy brownie mixes when this recipe is so easy and much more delicious than a boxed brownie!

can I use semisweet Bakers chocolate instead?

I have, like many others, been making these for many years -- they were the hit for bake sales when my kids were young! It is a great basic recipe -- I do sometimes reduce the sugar by 1/2 cup or add a little more flour for a cake-type result -- that doesn't need anything else. In my house we always shake a little powered sugar on top after cooling and they look great!

I just made this recipe this morning and I am VERY happy with the end product :) I have not had much success in the past with other brownie recipes, but this recipe is simple and the brownies come out delicious. I had read the comments before deciding on this recipe. I used a glass baking dish, therefore, my baking temperature was reduced to 325°F. I also wanted a slightly cake-like brownie, so instead of adding the recommended 1/4 cup of milk to the eggs and 1/4 cup MORE flour to the original recipe, I instead added only 1/8 cup of milk to the eggs and only an additional 1/8 cup of flour to the original recipe for just a slightly more cake-like brownie, but completely cake-like. Also, since my glass baking dish is also used for dinner baking, I lined the glass baking dish with 2 sheets of parchment paper -- one going length-wise and the other going width-wise, which also increased my bake time from the original 30-35 minutes to a total of 47 minutes in my gas oven for proper doneness. I also added about 1/4 cup of white chocolate chips to the batter. Overall, I will keep this recipe as my "go to" brownie recipe :)

This is the recipe I use for plain brownies or any variation on a traditional brownie. I use whole wheat flour instead of AP and they are fantastic! My mother came up with a recipe that uses these as the base, followed by a cheesecake layer and then covered with ganache.