JB’s Best Brownies

About 25 years ago, I started making this recipe for brownies. I truthfully have no recollection of how or where I stumbled upon this recipe. But two things I DO know… my nickname is JB… and these are my very best brownies!  There you have it… JB’s Best Brownies!JB's Best Brownies / The Grateful Girl Cooks!
Truly these are amazingly good. I’ve published the recipe before in a couple of school cookbooks and have received several notes from people telling me how these are their favorite brownies! They are so very easy to make. Here’s what you do:

(**NOTE: I WAS MAKING A DOUBLE BATCH WHEN I TOOK THESE PHOTOS). Recipe as written below, is for single batch.

Blend butter, sugar and vanilla in a large bowl (no need for a mixer, just use a wooden spoon). Add eggs. Mix well by hand until all ingredients are fully combined.

JB's Best Brownies / The Grateful Girl Cooks!

In separate bowl, whisk together flour, cocoa, baking powder and salt. Stir dry ingredients into the batter.

JB's Best Brownies / The Grateful Girl Cooks!

Add chopped nuts, if using. Stir well, to combine.

JB's Best Brownies / The Grateful Girl Cooks!

Spread batter into a greased 9″ square pan (or if doubling recipe – use a 9×13 pan). I love to line my baking pan with parchment paper (with paper extended over the edges of pan, and sprayed with non-stick spray).  Once brownies have cooled, you can lift out the entire tray of brownies by using the parchment paper and lifting them out. They will be much easier to frost, cut and serve this way, but is not necessary.  If NOT using parchment paper, you only need to spray your baking pan with non-stick spray, fill with batter, and bake.

JB's Best Brownies / The Grateful Girl Cooks!
Bake brownies at 350 degrees for 20-25 minutes. Start checking around 20 minute mark (times will vary depending on size of pan you are using).  A toothpick inserted into middle of pan should come out clean when done. Remove pan from oven to a wire rack.

JB's Best Brownies / The Grateful Girl Cooks!

While brownies are baking, make the creamy chocolate frosting.  Cream together softened butter, cocoa, corn syrup and vanilla (Just use a spoon- no mixer needed).

JB's Best Brownies / The Grateful Girl Cooks!

JB's Best Brownies / The Grateful Girl Cooks!
Add powdered sugar. Mix well to combine. Add 1-2 Tablespoons milk (and a little more, if needed), to make a thick, spreadable frosting.

JB's Best Brownies / The Grateful Girl Cooks!

Once brownies have completely cooled, they are ready to frost. If you used parchment paper in the baking pan, gently and carefully lift the entire pan of brownies out of the pan by holding the edges of parchment paper and lifting. Evenly spread the frosting over the cooled brownies, then let them rest for 10-15 minutes (if you can wait!). Cut into desired serving sizes, and serve!

JB's Best Brownies / The Grateful Girl Cooks!

I love frosted brownies, but my husband doesn’t like frosting on his. Soooo… I make a double batch, then only frost HALF the brownies, so we are BOTH happy!  Here’s an “up close and personal” view of an un-frosted brownie.

JB's Best Brownies / The Grateful Girl Cooks!

Here’s an “up close and personal” view of one with frosting.  Seriously… these brownies are my absolute favorite! Chewy, very chocolatey, with bits of nuts in them… oh my goodness.  Enjoy these brownies with a good cold glass of milk. Yum.  Good thing I don’t make them too often… I could eat the whole pan!

JB's Best Brownies / The Grateful Girl Cooks!

I am thankful you chose to visit my website today.  Hope you have a great day!

JB's Best Brownies / The Grateful Girl Cooks!

JB's Best Brownies
 
Prep time
Cook time
Total time
 
Make your own chewy, densely chocolate and utterly fantastic brownies. With or without frosting, these are the classic bar cookie!
As Prepared By:
Recipe type: Dessert
Serves: 12 small brownies
Ingredients
For brownies:
  • ½ cup butter, melted
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup all purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chopped pecans or walnuts (optional)
For Frosting:
  • 3 Tablespoons room temperature butter (do not melt)
  • 3 Tablespoons cocoa powder
  • 1 Tablespoons light corn syrup (or honey)
  • ½ teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1-2 Tablespoons milk
Directions
To prepare brownies:
  1. Blend butter, sugar and vanilla in a large bowl (no need for a mixer, just use a wooden spoon). Add eggs. Mix well by hand until all ingredients are fully combined.
  2. In separate bowl, whisk together flour, cocoa, baking powder and salt. Stir dry ingredients into the batter. Add chopped nuts, if using. Stir well, to combine.
  3. It's EASY to lift pan of brownies out of pan to frost and cut if you line the baking pan with parchment paper, leaving edges of paper hanging over the side of pan. Spray the parchment paper with non-stick spray. If not using parchment paper, just spray baking pan. Spread batter into prepared 9" square pan (or if doubling recipe - use a 9x13 pan). Bake at 350 degrees for 20-25 minutes. A toothpick inserted into middle of pan should come out clean when done.
Make frosting while brownies are cooking:
  1. Cream together softened butter, cocoa, corn syrup and vanilla (Just use a spoon-no mixer needed).
  2. Add powdered sugar. Mix well to combine. Add 1-2 Tablespoons milk (and a little more, if needed), to make a thick, spreadable frosting.
To frost brownies:
  1. When finished baking, remove cooked brownies from oven to a wire rack. Once brownies have cooled completely, you can lift out the entire tray of brownies by holding the parchment paper and carefully lifting them out. They will be much easier to frost, cut and serve this way, but is not necessary.
  2. Once brownies have COMPLETELY cooled, you can frost them, let them sit for a bit, then slice and serve!
Notes
9x9 pan yields 12 small brownies or 9 medium sized brownies.
If recipe is doubled, a 13x9 pan yields 24 small or 12 large brownies (large ones are in my photos). I double the recipe a lot (we love brownies!). If you double recipe, it will fill a 9x13 pan with no trouble. Continue to check for "done-ness" beginning around the 20 minute mark.

 

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