Classic brownie (redux) from Sure Thing Desserts: Truly Perfect Versions of Everyday Classics (page 46) by Matt Lewis

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

  • bwhip on November 20, 2025

    Excellent brownies! Not surprising, since it's nearly the same recipe as in his previous book "Baked," which is one of our favorite brownie recipes ever. The recipe is just cut in half for a smaller pan, and has a bit less egg, so slightly more fudgy than cakey.

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