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The Brownie That Started It All a.k.a The World's Best Brownie Recipe

The Brownie That Started It All a.k.a The World's Best Brownie

Recipe courtesy Sara Brook, Dessert Gallery Bakery & Cafe, Houston

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on April 28, 2013

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    Very sweet, very wet, very bad.

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  • on June 18, 2011

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    Yikes. I wouldn't describe these as "fudgy" so much as "saucy"... Followed this recipe to a T and kind of bummed out by the outcome. Would try another one next time.

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  • on April 09, 2011

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    Review Part II
    Well the chocolate melted completely,and it was quite soft texture.It was also a little sweet for me,that may be becuase of the cocoa changeout I made?
    I don't think it would make a difference if chocolate had been chopped smaller?
    But the recipe seems correct for flour.

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  • on August 23, 2010

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    SO, I don't why people had a problem with this recipe. I found the consistency of the batter to be the same as other batters, maybe not brownie batter, but closer to a cake batter. Mine were perfect at 350 degrees for 25 minutes, granted they were greasy from the butter, but they weren't undercooked. As another person pointed out these are the type of brownie you find at a coffee shop that is closer to eating a fudgey candy bar than a piece of chocolate cake. If you like really chocolaty brownies this is the recipe for you. Don't be put off by the people who's attempt at it didn't turn out.

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  • on July 06, 2010

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    Don't change the recipe, certainly don't add more flour! What an *incredibly* chocolaty brownie. The recipe sounded like a chocolate lava cake recipe I have, so I wasn't deterred by the small amount of flour. I DID chop the chocolate too finely, so the brownies just crumbled when I removed them from the pan - but eating delicious brownie crumbles isn't a hardship to me! I was prepared for anything after some of these comments, but they came out tasting SO GOOD, I wouldn't have minded eating them with a spoon, either! That wasn't necessary, thank goodness! For those having problems, check your oven's temp with a thermometer, and don't chop the chocolate too finely (whoops. The flavor makes up for any consistency issues, these taste GREAT! And I know what to do next time, so they'll come out perfect.

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  • on June 02, 2010

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    I followed the recipe and it came out perfect. 1/3 c flour 25 bake time....no problems. i dont see where anyone is having an issue making these. very easy. my 10 year old made them as well and hers were beautifully done as well. great recipe. fabulous brownie. yummmmy

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  • on May 02, 2010

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    This is an easy recipe and I can't understand why anyone had problems. It is a fudgy brownie, so if a person is expecting a cake-type one, then they will be dissappointed. These are how brownies are meant to be: moist and chewy, and yes, gooey. Be careful not to overmix and keep chocolate chunks from being chocolate dust. On days when humidity is especially high, then a person needs to compensate for that. These are yummy and addicting.

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  • on February 27, 2010

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    These are good! Not sure why people had problems with these. I followed the recipe to a T (including the 1/3 cup sugar and 25 minute bake time and they were perfect. I did make sure not to chop the chocolate too small (in fact maybe my chunks were too big and I had no problems with needing to cook these any longer. They were decadent. And dare I say, even better cold out of the fridge. IF you don't like these and are a brownie fan, check your pulse.

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  • on January 28, 2010

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    The recipe as indicated IS CORRECT. I looked up this recipe on the Internet and as you will see below there are no errors. The site I found is proprietary to the Dessert Gallery Bakery & Cafe and the ingredients and instructions are identical to what is posted on the Food Network site. I simply copied and pasted it right from the Internet site being www.dessertgallery.com



    Dessert Gallery Bakery & Cafe
    INGREDIENTS
    ? lb. butter
    2 cups sugar
    4 eggs, beaten with a fork to blend
    ? cup cocoa
    1 tablespoon vanilla
    ⅓ cup flour
    ? teaspoon salt
    5oz. semi-sweet chocolate, chopped
    2oz. bittersweet chocolate, chopped
    1/3 cup pecans

    DIRECTIONS
    Preheat oven to 350F.
    Spray 13x9 pan with vegetable oil spray.
    Melt butter in microwave. Whisk in sugar, eggs, cocoa, and vanilla. Stir in flour and salt. Add chopped semi-sweet and bittersweet chocolates and pecans.
    Spread batter in prepared pan. Bake for 20-25 minutes, until brownies test MOIST BUT NOT WET.
    Cool before cutting.

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  • on January 16, 2010

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    Cuz I'm skeeeeered to make these. Truly I trust most of the people that cook/bake off this site care about what they are about to undertake are literate and intelligent and have 'done this before" Yet there it is for you.....several "perfect" ratings! SEVERAL! AND SEVERAL WORST ratings. I looked on-line and have seen this recipe elsewhere with only 1/3 cup of flour. So it's out there on the internet. They didn't seem to take issue with it. And the previous poster contacts the one behind it all who denies any misprint although she didn't speak to the "flour amount" issue directly. Then FN has the standard line about scaling down blah.blah. blah. I'll give it a 4 star and then come back and switch either was as appropriate.....

    So do I make these? Or not.... What's at stake? Well I'm kinda bored and with a cruddy mood so a good brownie might help! Then again if they came out bad I'd feel worse. Maybe I should do a shot of tequila or whiskey and think it over. But if they turn out really really good and I eat them all I'll also feel bad.

    Now IF it happened to me that the end time of 25 minutes rolled around AND my brownies looked like soup -- I'd give them up to about 50 minutes if need be. No one likes to guess with brownies though because you are supposed to often enough bring them out rather rare and let 'em sit for awhile.

    YES or NO........ NO or YES...... I'd really love a good brownie tonight......

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