JB’s Best Brownies are amazing! These classic bar cookies are easy to make, chewy, moist, and fudgey, and taste fantastic – with or without frosting!
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!
Truly these are amazingly good brownies! I’ve published the recipe before in a couple of school cookbooks and have received several notes from people telling me that JB’s Best Brownies are their favorite brownies! They are so very easy to make.
How To Make JB’s Best Brownies
**NOTE: I WAS MAKING A DOUBLE BATCH WHEN I TOOK THESE PHOTOS). Recipe as written below, is for single batch.
Blend the 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.
In a separate bowl, whisk together flour, cocoa, baking powder and salt. Stir dry ingredients into the batter.
Add the chopped nuts (pecans or walnuts), if using. Stir the batter well, to combine.
Spread the batter for JB’s best brownies into a greased 9″ square pan (or if doubling recipe – use a 9×13 pan).
A Helpful Tip For Making JB’s Best Brownies
It’s very helpful to line the baking pan with parchment paper. Make sure the parchment paper is extended over the edges of pan, and sprayed with non-stick spray. You can see this in the photo below.
Once brownies have cooled, you can lift out the entire tray of JB’s best 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 you are NOT using parchment paper, you only need to spray your baking pan with non-stick spray, fill with batter, and bake.
Time To Bake!
Bake the brownies at 350 degrees for 20-25 minutes. Start checking them around the 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. Once brownies are done, remove the pan from oven, to a wire rack, to cool.
While JB’s best brownies are baking, you can make the creamy chocolate frosting.
Cream together softened butter, cocoa, corn syrup and vanilla. You can mix this easily with a spoon, because no mixer is needed.
Add the powdered sugar to the frosting mixture. Mix the frosting very well, to combine. Add 1-2 Tablespoons milk (and a little more, if needed), to make a thick, spreadable frosting for the brownies.
Time To Frost The Brownies
Once JB’s best 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 JB’s best brownies into desired serving sizes, and serve!
Make Them Frosted Or Unfrosted!
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. This is my husband’s preferred way of eating them.
Shown below is an “up close and personal” view of one of the brownies with frosting. YAY! I’m being serious about the frosted kind, because they are my absolute favorite!
These delicious bar cookies are chewy, very chocolatey, and have bits of nuts in them… oh my goodness. They are soooooo good!
Enjoy JB’s best brownies with a good cold glass of milk. Yum. Good thing I don’t make them too often, because I could eat the whole pan! No… really!
I am thankful you chose to visit my website today. Hope you enjoy JB’s Best Brownies, and have a great day!
Looking For Additional Bar Cookie Recipes?
You can find ALL of my bar cookie recipes in the Recipe Index at the top of the page. A few of my favorites include:
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
- 1/2 cup butter , melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
- 3 Tablespoons room temperature butter (do not melt)
- 3 Tablespoons cocoa powder
- 1 Tablespoons light corn syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- 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.
- 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.
- 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.
- Cream together softened butter, cocoa, corn syrup and vanilla (Just use a spoon-no mixer needed).
- Add powdered sugar. Mix well to combine. Add 1-2 Tablespoons milk (and a little more, if needed), to make a thick, spreadable frosting.
- 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.
- Once brownies have COMPLETELY cooled, you can frost them, let them sit for a bit, then slice and serve!
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.
Here’s one more to pin on your Pinterest boards!