Best-Ever Brownies | Step-by-Step Recipe

What makes these brownies so good? They’re dense, crisp on top, chewy in the center, and intensely chocolately. I’ve been making this recipe since I was 11 years old and have yet to find another that tops it. Cook along with me and you’ll have a perfect (and easy) Valentine’s Day dessert.

The recipe comes from a 1982 edition of Betty Crocker’s Cookbook for Boys and Girls, a gift from my aunt Joan, and the only change I’ve made is to replace the shortening with unsalted butter. Otherwise, it’s perfect.

Even better, it’s incredibly easy. There are fewer than 10 ingredients, and you mix everything in one pot, which means cleanup is a breeze. What better way to celebrate the unofficial chocolate holiday?

Best-Ever Brownies

Adapted from Betty Crocker’s Cookbook for Boys and Girls Total time: 50 minutes Hands-on time: 20 minutes Makes: 12 servings

Ingredients

• 2/3 cup (10 2/3 tablespoons) unsalted butter, plus more for pan
• 4 ounces unsweetened chocolate squares (such as Baker’s brand)
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon table salt
• Powdered sugar and cocoa powder for garnish (optional)

Instructions

1. Preheat your oven to 350°. Generously grease an 11-by 7-inch brownie pan with butter. 2. Fill the bottom pot of a double boiler with about 2 inches of water. Put the butter and chocolate in the top bowl and set it snugly over the pot (if you don’t have a double-boiler, you can use any heat-proof bowl that fits your pot).

3. Set the double boiler over medium-high heat and stir the butter and chocolate as they begin to melt; continue stirring until the mixture is smooth. (Alternately, you can put the chocolate and butter in a covered microwave-safe bowl and cook it at 50 percent power for 1 minute, then stir and continue cooking at 15-second intervals until fully melted).

3. Remove the chocolate mixture from the heat and stir in the sugar.

Add the eggs and vanilla and stir completely. Now add the  flour, baking powder, and salt. Stir until evenly combined.

Pour the batter into your prepared pan and spread evenly with a spatula.

4. Bake until a toothpick inserted in the center comes out clean and the brownies begin to pull away from the pan, 30 to 35 minutes. Remove from the oven and cool on a rack. Once cool, dust with powdered sugar (you can also use a stencil to add a decorative cocoa powder heart, if you like), then cut into bars and serve.

SEE MORE: Waffle Iron BrowniesHomemade Turtle Candies | Easy Valentine’s Day ProjectGertrude’s Raspberry Jam Brownies

This post was first published in 2015 and has been updated.