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Perfect-Every-Time Brownies from scratch – An easy, rich, fudgy brownie that’s perfect served warm with a scoop of ice cream or tucked in a lunchbox for a wonderful treat!
I couldn’t be more thrilled to share this wonderful recipe with you from The Weekday Lunches & Breakfasts Cookbook by Mary Younkin, author of The Weeknight Dinner Cookbook and creator of Barefeet in the Kitchen.
Not only is author Mary a wonderful person in real life … she’s also an amazing cook, baker, writer and friend! Mary has a very generous nature, with both her time and knowledge. She’s hard-working, creative, sweet and positive, and I can say without hesitation her recipes are always delicious! Mary has a very soft spot in her heart for the hungry and homeless, and is never without sack lunches and bottled water in her vehicle to share in case she comes across someone in need. I’ve made more of her recipes over the years than from any other blog, which says a lot. If you take a few minutes to visit Barefeet in the Kitchen, you’ll clearly see her dedication to easy and delicious home-cooked meals for busy families. These brand new creative recipes are made with simple ingredients and easy techniques, with kid-friendly options that are both nutritious and delicious.
You can tell a lot about a person by their favorite brownie recipe.
Well, maybe not really, but in this case it’s obvious that Mary from Barefeet in the Kitchen knows how to make brownie-lovers super happy! With a shiny crackly top, these brownies from scratch are easy, quick, fudgy and chocolatey: all the hallmarks of the perfect brownie recipe. Mary even shares a list of add-in ideas to transform her delicious humble brownie into a decadent dessert. My add-in choices today are chopped caramel candies, a sprinkle of chocolate chips and my favorite … toasted walnuts.
All you need is one bowl, a sturdy spatula and about 10 minutes to mix them up.
These brownies are baked in a 13 by 9-inch pan, but you can split the batter between two 8-inch square pans and customize each with different add-ins. Such a smart way to make everybody in your family happy! Next time I’m going to try adding a few salted peanuts and maybe some peanut butter chips too. I love an easily adaptable recipe and know you will too!
This beautifully written cookbook is loaded with gorgeous photos that will inspire you to get busy in the kitchen. The cookbook is divided into sections for Quick and Easy Lunches, Make-Ahead Lunches, Quick and Easy Breakfasts, Make-Ahead Breakfasts, Sweet and Savory Snacks and Seasoning Mixes. Next on my list of must-try recipes is Mary’s Last Minute Chicken recipe and the Asian Chicken Chopped Salad. I’m also going to make the Cheesy Bacon and Spinach Egg Cups and freeze them for a quick and delicious weekday breakfast. Mary also provides gluten-free alternatives for all her baked goods, bonus!
Check out both of Mary’s wonderful cookbooks in the Amazon link below. Order your cookbooks today and grab an extra copy to gift to someone special. My daughter and daughter-in-law are going to love this new cookbook!
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- 8 tablespoons unsalted butter
- 2 cups (12-ounces) semisweet chocolate chips
- 1 cup light brown sugar firmly packed
- 1 tablespoon vanilla extract
- 4 large eggs lightly beaten
- 1 cup unbleached all-purpose flour
- ½ teaspoon salt
- 1 cup toasted chopped walnuts (optional)
- 12 caramels cut into 4 pieces (optional)
- ½ cup milk semisweet, or dark chocolate chips (optional)
- Lightly coat a 13 by 9-inch baking pan with vegetable cooking spray. Cut a length of parchment paper to fit the pan allowing the paper to come up to the top on two opposite sides, creating a sling. Set aside.
- Preheat oven to 325°F.
- Combine the butter and 2 cups of chocolate chips in a heat-proof bowl. Set the bowl over a lightly simmering pot of water. Heat the chocolate and butter mixture until melted and smooth, stirring occasionally with a rubber spatula. Remove the bowl from the heat and stir in the brown sugar and vanilla; blend until smooth.
- Add the beaten eggs to the chocolate mixture and blend until incorporated. Add the flour and salt and fold together to combine. Gently fold in the toasted walnuts then pour the batter into the prepared baking pan. Sprinkle the top with the chopped caramels and chocolate chips, if using.
- Bake for 30-32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. Cool slightly before cutting. Serve warm or room temperature.
- These brownies also freeze well tightly wrapped for up to 3 months. Thaw at room temperature before eating.
- Recipe adapted from The Weekday Lunches & Breakfasts Cookbook by Mary Younkin of Barefeet in the Kitchen
Check out both of Mary’s wonderful cookbooks available through Amazon. These affordable cookbooks make the perfect gift for busy families and anyone looking for creative and delicious recipes.
Also, if you need a GREAT casserole dish that bakes perfectly whether you’re making Rich & Meaty Classic Lasagna or these amazing brownies from scratch – this pan is my all-time favorite and worth every, single penny:
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We love a one-pan easy dessert and anything cut into bars is a winner! Check out these Outrageous Chocolate Hazelnut Blondies from The View from Great Island and our delicious grown-up Browned Butter & Bourbon Blondies. Don’t miss Mary’s Pecan Praline Blondies, with ice cream of course! And finally, I’ve been drooling over these Butterscotch Blondies with White Chocolate Chips from That Skinny Chick can Bake. So many delicious recipes to try!
Thanks so much for stopping by!
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