My favorite brownies from 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (page 68) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • renee_0xl3b6 on March 12, 2026

    I love these brownies. They are my go-to. Ooey and gooey!

  • aeb on February 23, 2026

    My first attempt at these ended with chocolatey fudgy "brownies" that never set to brownie consistency and still oozed in the middle. Others who've tried the recipe fared better so I'm assuming it's user error. I'm wondering if others used the cup measurements (I used weight) or if my flour had too little protein, but I'll have to try again before recommending this recipe to others.

  • mimisingh on November 29, 2025

    These were good basic brownies and its nice you don't need to take out a mixer for this recipe. I cooked at 325f in convection and pulled at 24 minutes. I would say these are pretty fudgy brownies and have a pretty soft texture. Although I liked the taste I think I would prefer if they had a more solid texture. I made half in an 8x8 which worked well

  • skvalentine on April 17, 2023

    Easy to put together and nice texture. These were a hit at a potluck today. I could taste the canola oil, so I might substitute part coconut oil or avocado oil next time (or use a fresh bottle of oil).

  • jay.moe on January 08, 2023

    I added 1/4 of the topping each from Cream Cheese Brownies (page 75), Milk Chocolate Swirl Brownies (page 81) and Marshmallow Peanut Butter Brownies (page 82) to a quarter of the pan of My Favorite Brownies batter, leaving the final quarter the original recipe. It was nice to be able to try several of the recipes at one time. I like the crinkly top and the chocolatey, chewiness of this brownie.

  • lawrencecharcuterie on March 19, 2022

    These are a strong contender for a homemade brownie. I usually make Ghirardelli boxed brownies. Substituted 1 and 1/2 teaspoon of soy sauce in place of the salt after reading an article citing how complimentary soy sauce is in chocolate baked goods. This is a rich brownie even if less dense than Ghirardelli. I prefer a bit more crackly top crust. Still, not a bad baseline to riff from.

  • AndieEats on January 25, 2021

    Super tasty and not difficult to whip together! Came out glossy (if a little mottled on mine) and satisfying for both the brownie edge and centre lover. I think next time I’ll throw in some chocolate chips/chunks for some extra pockets of chocolate.

  • taste24 on November 18, 2020

    These were excellent and had a great soft texture. My grandpa could tell they were a new recipe and also deemed them his favorite. Will be making again!

  • Astrid5555 on October 29, 2020

    These are delicious and very quick to make, a definite repeat.

  • bwhip on September 22, 2020

    These are excellent brownies. Nicely chewy, caramelized edges, and wonderful chocolate flavor. I think the combination of chocolate and cocoa, butter and oil, is a winner.

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