Best Brownie Recipe
from Scratch

This is the BEST brownie recipe. So moist. These intensely rich, decadent bakery-style brownies from scratch have the crackly top we all love.

Best Brownies from Scratch


3/4 cup homemade unsalted butter, cut into pieces
8 ounces semisweet chocolate, chopped (or 1 cup chocolate chips)
1-1/4 cups flour
3/4 cup unsweetened cocoa powder
1/4 cup chopped walnuts, or to taste (optional)
1/2 tsp salt
4 large eggs
1-1/4 cups white sugar
1 cup homemade brown sugar, packed
2 tsp homemade pure vanilla extract

PREHEAT oven to 350 degrees and line a 9x13 inch pan with foil. Grease or spray the foil with vegetable oil.

In a saucepan, melt the butter and chocolates on low; stirring. Remove from the heat.

In a bowl, whisk the dry ingredients together; set aside. In a mixing bowl, beat eggs on high until blended. Slowly add the brown and white sugar. Beat for 10 minutes or until tripled in volume.

Now fold in chocolates and vanilla, then the dry ingredients. Pour into the prepared baking pan. Bake for 28 to 32 minutes or until toothpick inserted in the center comes out clean.  Do not overbake. Cool.

Toffee Brownie Recipe - moist brownies layered with Symphony bars.

My best brownie recipe - is so easy to prepare and wonderful; by Paula Deen.


1 (17.6-ounce) package brownie mix with walnuts
vegetable oil cooking spray
3 (6-ounce) candy bars with almonds and toffee chips
(recommended: Symphony brand)

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.


Bake a pan of brownies in a 9x13 inch pan (homemade brownie recipe above).

12 Heath candy bars (1.4 oz each)
two 4 ounce pkgs chocolate mousse mix
two 8 ounce tubs of Cool Whip*

Cool brownies completely. Crumble brownies into the bottom of large glass bowl. In a plastic resealable bag, crush candy bars. Keep approximately 1/4 cup for garnish, and sprinkle the remaining crushed candy bars over brownies. Do NOT mix.

Prepare the mousse as directed on packages except increase milk by half of the amount called for in the instructions (So if it is 1 cup milk, you would add 1-1/2 cups milk).

Pour mousse mixture over the brownie and candy - do NOT mix. Cut slits in brownie/candy mixture so mousse can seep to the bottom of the bowl.

Spread cool whip over the mousse and sprinkle with the remaining 1/4 cup crushed heath candy bar. Cover with saran wrap and refrigerate for 24 hours. Before serving, you can drizzle caramel sauce over the top, or on each serving.


2 TBS butter, softened
2 TBS cocoa
1 TBS honey or light corn syrup
1-1/4 to 1-1/2 cups powdered sugar
2 TBS milk

Cream the first three ingredients together in a mixing bowl.  Add powdered sugar and milk; beat to spreading consistency.

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