Fudgey Saucepan Brownies

I sort of feel like I’m giving away all my trade secrets with this one (okay, okay … I felt that way about the Carrot Cake too …), but these brownies are a crowd favorite so I’m happy to share. I’m not so good at cutting them to look pretty, but these are the tastiest, gooiest brownies. Of my grandma’s 4-5 brownie recipes, this one is by far the best.  Another reason I love this recipe is because it only takes one medium-sized saucepan! Less dishes to wash! Here’s the run-down:


  • 1 cup butter
  • 3/4 cup baking cocoa
  • 2 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup chocolate chips
  • 1 cup chopped nuts (optional)

Heat oven to 350. Grease a rectangular 13×9-inch pan or line the pan with parchment paper. In a medium saucepan, melt the butter over low heat. Remove the saucepan from the heat and stir in the baking cocoa, blending until smooth.

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Add the sugar, vanilla, salt, and eggs. Beat well until combined.

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Add flour and baking powder. Mix well. Stir in the chocolate chips and optional nuts. Spread the batter into the prepared pan.

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Bake for 25 minutes or until the top is dry and the brownies are beginning to pull away from the sides.

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After they cool, cut them into squares and enjoy!

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4 thoughts on “Fudgey Saucepan Brownies

  1. Pingback: Happy Fourth: Ice Cream Sundae Bar | According to Ai

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