This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! Homemade brownies are totally worth the little bit of extra time to make compared to box brownie mix. You most likely will have the ingredients on hand in your pantry and can whip these up in the evening or for a party! After you try these brownies, check out my Pumpkin Brownies, Black Bean & Avocado Brownies, and Peppermint Brownies for more chocolatey goodness! Or if you just need a small batch of brownies, this recipe is perfect for you! Brownies aren’t complete without a homemade buttercream frosting either! I purchased all of my ingredients for this recipe at my local Sprouts. Sprouts always has a fantastic selection, is affordable and has the natural products I love to shop for.
Cocoa Powder: I recommend using the unsweetened cocoa powder for best results. Cane Sugar Brown sugar Vegetable oil Butter Eggs Flour Vanilla Extract Chocolate Chips Salt Espresso Powder (optional)
For the frosting you will need:
Butter Confectioners sugar Heavy Whipping Cream Vanilla Extract Salt
Should I use a metal or glass pan?
Well, either. But…clear glass absorbs heat making it ideal for crisp-crusted pies but much less so for brownies, bar cookies, quick breads, and fruit crisps, which can easily become burnt. If you only have a glass pan, reduce your oven temperature by 25°F and bake for the same duration. Aluminum and nonstick pans are generally best for brownies.
Can I add nuts to these brownies?
Of course! I recommend finely chopping them. Walnuts or pecans work, and use 1/2 cup.
These Best Ever Brownies are…
Perfectly chewy Best made when slightly under baked So good that you’ll never want to make boxed brownies again Simple to make Double chocolate-y
