My Favorite Brownies
The other day, I posted my Arkansas Razorback dessert table, which featured my favorite brownies.
Then I promised I’d share the recipe and here I am, sharing it a day and a half later than I intended because I got busy doing shopping chores and things.
Why does it seem like there are things that need done EVERY day? Also, errands can go jump off a cliff.
For serious. Errands– I drop kick you and your multiple stops in my vehicle, waiting in lines, boring ways. We are NOT friends.
Anyways, I have been making these brownies for years and years and years. They are a must have Jon David’s birthdays (he doesn’t eat cake because he’s an alien or whatever), and regardless of what new “best brownie recipe” I try from a cookbook or a blog, I always come back to these.
They’re thick and slightly cakey, but dense and fudgey too.
They’re chocolatey, but not so dark chocolately bitter that a kid won’t eat them.
And.
THEY HAVE FROSTING.
Also? They’re from a mix.
Thank the Cake Mix Doctor. She’s basically a rocket scientist.
You will never need another brownie recipe again — trust me on this.Old Fashioned Brownies
From The Cake Mix Doctor Returns (a must have book in my opinion)
INGREDIENTS
- 2 (20 oz each) boxes brownie mix — I use Family Size Duncan Hines Chewy Fudge
- 12 Tablespoons butter, melted
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla
- Frosting:
- 8 Tablespoons butter
- 2 Tablespoons unsweetened cocoa powder
- 1/3 cup milk
- 3 cups powdered sugar
INSTRUCTIONS
1. Preheat oven to 325. Line a 9×13 metal baking pan with foil — lightly spray the bottom with baking spray.
2. Put the brownie mix, butter, buttermilk, eggs and vanilla in a large bowl. Mix with a wooden spoon until combined. Batter will be very thick. Spread in prepared pan evenly and bake for about 45 minutes, until center is set, but still a bit soft.
3. Let brownies cool for about 20 minutes. Prepare frosting: In a medium saucepan over medium-low heat, melt your butter. Once the butter is melted, add the cocoa powder and milk, stirring until the mixture becomes thick and is JUST starting to boil. Remove from heat and whisk in powdered sugar. Pour over brownies, spreading quickly before it sets.
4. Let brownies cool to room temperature. I then refrigerate them (for easier cutting) and once chilled, remove foil from pan, peel off of brownies, and cut into squares.
Enjoy and have a very happy Thursday!!
Thanks for visiting my blog! I realize you could be doing more important things with your time. Like watching the news or washing socks. I hope you stay awhile. Much more fun than socks, I promise. 
These look awesome! One of my first cookbooks was one by the Cake Mix Doctor – I’m not sure I even have it anymore, but I remember these pecan bars thingies that were AMAZING.
Okay…12 tablespoons of butter??? Like I’m going to measure and count (and not lose count) 12 tablespoons of butter! Seriously. It’s 3/4 cup of butter, or 1.5 sticks of butter. And the frosting has 1/2 cup of butter, or 1 stick. Don’t make me do math when I just want a freakin’ brownie! But seriously…thanks for this recipe. It sounds fantastic – math aside.
Well, a stick is 8 TBS, so 12 is one and a half.
But as soon as I put one and a half, I have people emailing asking how many tablespoons.
Soooo….someone is unhappy regardless. Math burns calories which means more brownies, so isn’t that a good thing?
Aren’t butter packages marked by tablespoons anyway? Seem like pretty easy math. That’s not gonna burn enough calories for me, Kristan. Make it more of a word problem for me next time, those things always get me.
These brownies sound super yum! And now I must go buy a new cookbook ;)
They look delish. I think out of all the sweets and treats out there, brownies are the ones I have the least amount of will power with. And by least, obviously I mean none what so ever.
These sound amazing! I love a frosted brownies and the sprinkles are adorable!
My very most favoritest brownie box mix is Ghirardelli Triple Chocolate. I’m pretty sure that if I started with that mix, then followed your recipe, I might die of brownie. It’s worth a shot. What a way to go.
Need. Now.
More people ought to frost brownies, truly. I love the way you’ve cut and decorated these! God, now I really need a brownie. Gah.
I think I need these. Like stat!!! And… I LOVED your dessert table the other day. Full of so much fun!!!
Love. Brownies should always be eaten with frosting, if you ask me. =)
uhhh, i want to tryyyy. like, if you can mail some to me within the next hour, that`ll be great. :D
Love that you box mixes and then make them your own!
I have my own go to recipe for brownies, but I am going to have to try this one next time. I mean, if they are your favorite, they HAVE to be good!
Sometimes simple is best, and there’s definitely nothing better than chocolate.
OMG!!!!! Kristan I made these Brownies tonight and they are INCREDIBLE!!!!!!! I think I undercooked them (which were fine) and they were like fudge!!!! Mine did not rise very much; I’m not sure if that’s how they are supposed to be since there are only 2 eggs in the recipe.
I used Pillsbury Chocolate Fudge Brownie Mixes (they are 19.5 ounces). I also added 1 heaping tsp Instant Espresso Powder (it brings out the chocolate flavor). I always add Espresso powder to anything chocolate; it just makes the chocolate taste ‘Pop!” I was VERY HAPPY with MY “tried & true” Brownie recipe, and never found a better recipe until I made these Brownies!!! This is a Shout Out to your Blog Readers: IF YOU LIKE BROWNIES, YOU MUST TRY THIS RECIPE!!!!! If ANYONE thinks they have a BETTER recipe, please share. This recipe is total “PERFECTION!!”
FYI: 12 Tablespoons is 3/4 Cup
I am so glad I stumbled onto your blog this summer and am extremely grateful for all your GREAT recipes!!!! I have made 4 of your recipes so far and each one was FABULOUS!!!! When you state “you must try this,” I’m there!!!!
These are the recipes I made .
1. Rolo Caramelitas (made 4 times-my husband, College age kids, and their friends, LOVED these!!! Between my
two kids and their friends , the 1st batch I made were gone in 20 minutes!!!
2. Honeybun Cake (made twice, husband loved!)
3. Cherry Pie Bars (These are really good!!! Also INCREDIBLE with tart apples, cinnamon and streusel topping! I made the Cherry ones twice and the apple ones once. I used a 9″ x 13″ pan for both and baked 6-8 minutes longer.
4. Old Fashioned Brownies- just made these tonight, but will be making these often!!
Kristan-can you “recommend” any incredible recipes from earlier posts that I missed(prior to May 2012)?
Thanks again!!!
Wow, that was a glowing review. I will definitely be making these in the next week. :-)
The most amazing Kristan recipe that I have made so far is her ‘homemade fudge rounds.’ People lose their minds over them. Thank you, Kristan!
Kristan- I made these a 2nd time(already!!) My family & friends loved them the best when I underbaked them 5 minutes, frosted them, and let them chill in the refrigerator a few hours to firm up. I found it was much easier to cut them into squares before I refrigerated them.
My friend described them as “thick pieces of fudge!” They are sooooooooooo addicting!!!
I think using only 2 eggs makes these denser and less cake like. I also added 1 1/2 tsp Instant Espresso Powder and they were heavenly!!!!
Yeah, errands are nobody’s friend. If I have to drive somewhere it’s basically a major inconvenience. I am finding that I think I might be a hermit in my old age.
And luckily I hav every here I need to make these brownies, so I’m set!
Oh my goodness! I made these for my wine party yesterday (can’t have red wine without chocolate!). these are awesome! I ran out of time, so didn’t frost them. But they were still delicious! I got a ton of compliments. On guest even asked to take some home with her!
I made these for a church picnic (In September … it’s too chilly for that!) and got these comments:
1) perfect icing to brownie ratio!
2) moist!
And I cheated and didn’t take the whole batch to church so I could enjoy them my ownself. mmmmmm!!
I’ve only made brownies from a box, but I just can’t seem to get them perfect. I’ll have to try these! You Rock and The Cake Mix Doctor Rocks, so these have to be awesome!
These look amazing! One question: in the cake mix doctor returns, she uses 4 eggs for this recipe. Do you really use 2 eggs or 4? (curious if there is a reason behind the switch!)
I’m wondering the same thing… you posted this recipe in April with just a few small differences (like 4 eggs), and I haven’t tried it yet (darn Pinterest with seventy-jillion amazing recipes)… and now I don’t know which one to try! Which one is REALLY your favorite, because you seem to have VERY good taste…
Dumb question- what do you do with the foil after they bake? Keep it in until you cut? Mine are in the oven right now!!! Soooooo excited
Ah, nevermind:) Should’ve read through it all!