Classic Brownies

Yield: 24 brownies

Cook: 40 minutes

Tessa Arias You're gonna love these moist, thick, chewy, and slightly fudgy Classic Brownies. Seriously. [caption id="" align="aligncenter" width="550"] Classic Brownies[/caption] Brownies are one of my favorite treats ever. Brownies and cookies...

16 Responses to “Classic Brownies”

  1. #
    Kacey — April 25, 2011 at 12:04 pm

    I tried to make this a while back, and I screwed something up, because they came out so bad I threw them out. I knew it had to by my fault since Cooks Illustrated has never failed me before. I forgot about them until you posted this, so I'm going to have to try again!

  2. #
    Melissa Bakes — April 25, 2011 at 3:44 pm

    These look awesome! I love anything by Cook's Illustrated!

  3. #
    Maris — April 25, 2011 at 3:52 pm

    These look mouth wateringly good! I love brownies witha tall glass of milk!

  4. #
    Alicia — April 25, 2011 at 8:17 pm

    Those look deeelicious. and you've basically covered all the details of what I consider a 'perfect' brownie as well.
    No cakey brownies in my kitchen!
    I'm bookmarking this!

  5. #
    Goddess — April 26, 2011 at 12:25 pm

    Nice idea to post this brownie recipe! I really love to try making it. I love eating brownies but now I'd like to make it for me. Wanna join me? :)

  6. #
    rachsed — April 28, 2011 at 4:55 am

    Wow, you speak right to my soul- I feel the same way about brownies. In fact, I love both recipes you mentioned! I'm tempted to bake some now…

  7. #
    The Flour Sack — June 2, 2011 at 3:45 am

    I LOVE this recipe, too! It's been my go-to for a few years now. I'm so glad you agree… Cakey is for cake and cake only. Thick, fudgy, chewy, and chocolaty is for brownies :) Yum!

  8. #
    Traci — January 30, 2012 at 6:54 pm

    I am with you on the cakey brownies! I can't tell you how many brownie recipes I have tried trying to find that perfect one that would give me my chewy, fudgy brownie! I will try this recipe and keep my fingers crossed!

  9. #
    carole w — March 18, 2013 at 8:14 am

    What is a ‘stick’ of butter and could you please translate this to ounces for those of us across the pond?

  10. #
    Christina (Sisters Running the kitchen) — September 18, 2013 at 9:52 am

    these look great! i love the look and sound of the cookie dough ones too! have you ever tried the NY times recipe? i have it on my blog- soooo good. my favorite. my i have never tried cook’s illustrated ones! ill have to compare!

  11. #
    Katie — July 1, 2014 at 2:34 pm

    These are excellent- rich but not oily, fudgy to bite but not so gooey you need a spoon to eat them. Pleasantly chewy around the edges with a crackly top. I used World Market 99% chocolate and Plugra European style butter and was very pleased with the depth and roundness of flavor. This is the 4th brownie recipe I’ve tried, and it’s the best so far.

  12. #
    Anna — December 7, 2014 at 1:49 pm

    Will it work if I use regular All-Purpose flour? I don’t have cake flour

    • #
      Tessa — December 8, 2014 at 4:30 pm

      Yes but cake flour is best!

  13. #
    Cherry — April 1, 2015 at 4:12 pm

    Hi! The recipe looks yummy! I would like to try it over the weekend. But i only have a 8×8 pan. How do i tweak the recipe for a smaller sized pan? Thank you!

    • #
      Tessa — April 2, 2015 at 12:05 pm

      Just cut the recipe in half and decrease the baking time to about 20-25 minutes!

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