February 10, 2019

Old Fashioned Brownies

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Old fashioned brownies are rich, dark chocolate brownies with a soft chewy center, firm edges and a crackly top. Easy and simple to make using just one bowl.  A family favorite!

Old Fashioned Brownies | Green Valley Kitchen

UPDATED:  I originally posted this recipe in January, 2015 and it has been one of the most popular recipes on my site – especially around Valentine’s Day.  So I have updated the recipe with step by step photos and added some tips to show how easy it is to make these old fashioned brownies.  Hope you enjoy it!

Since Valentine’s Day is coming up I thought I’d share with you a recipe for old fashioned brownies.

These brownies have a soft chewy center, firm crisp edges and a sugary, crackly top.  They are rich, chewy, fudgy, dark chocolate brownies.

They are super simple to make – using just one bowl.  So make yourself or someone you love some of these old fashioned brownies.

Steps for making Old Fashioned Brownies:

Old Fashioned Brownie Ingredients

  • Prep and measure out all your ingredients so they are ready to go.

Old Fashioned Brownie - steps to make - 1Old Fashioned Brownie - steps to make - 2

  • Add cocoa and baking soda to a large bowl and stir to combine.
  • Add half the melted butter to the cocoa mixture and stir – it will form a thick paste.
  • Add boiling water to the cocoa mixture.
  • Stir to combine water and cocoa mixture – it will be very liquidy and it won’t be completely smooth – which is okay.

Old Fashioned Brownie - steps to make - 3Old Fashioned Brownie - steps to make - 4

  • Add sugar, eggs and the rest of the melted butter to the mixture.
  • Stir completely to combine all ingredients.
  • Shift flour over chocolate mixture and add vanilla and salt.
  • Stir to incorporate flour completely – scrape down sides occasionally as you stir.

Old Fashioned Brownie - steps to make - 5Old Fashioned Brownie - steps to make - 6

  • Add chocolate chips to the brownie mixture.
  • Stir in the chocolate chips to combine with the brownie mixture.
  • Pour brownie mixture in to a greased baking pan and smooth the top with a wooden spoon.
  • Once the brownie is baked, let cool completely before cutting into squares.

I make these brownies all the time and they come out consistently every time – chewy, rich and with an intense dark chocolate flavor.

Old Fashioned Brownies | Green Valley Kitchen

I like these old fashioned kind of brownies.  They are the chewy, fudgy kind with firm edges and a softer center.  My friend told me we could be brownie buddies since I like the softer center brownies and she likes the firmer outer edge brownies – especially the corner pieces.

A lot of readers have made these with their kids or grandchildren – so if you’re looking for a fun recipe to make with your family then this recipe is for you.

Old Fashioned Brownies | Green Valley Kitchen

A couple of notes:

  • It’s important to let the cooked brownie cool before remove it from the pan.  If you try and remove it too soon the whole brownie could break up into a bunch of pieces – so wait about 30 minutes before flipping the whole brownie out of the pan.   Once the brownie has cooled in the pan, gently loosen around the edge of the pan and the brownie with a thin metal spatula, you should then be able to easily flip the brownie out of the pan.  Also, you’ll get a cleaner cut on the individual brownies if you wait for the whole (uncut) brownie to cool and slice it up once it’s out of the pan.
  • I used dark chocolate chips which gives these brownies a rich, dark chocolate, slightly bittersweet flavor but if you wanted to lighten the brownies up a bit you could use regular chocolate chips.
  • Did you know that brownies will cook more quickly in a metal pan versus a Pyrex pan?  I cooked mine in a metal 9 x 13 non-stick pan.  If you are using Pryex you may need to cook your brownies a little bit longer than stated in the recipe below.  There are all kinds of interesting brownie tips in this article.
  • This recipe is from Hershey’s kitchens.  They have a lot of great recipes – so go check out their site if you’re looking for a great chocolate baking recipe.

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If you make this recipe and enjoy it, please come back and leave a comment and rating.  I’d love to hear from you!

Print

Old Fashioned Brownies

Old Fashioned Brownies | Green Valley Kitchen

★★★★★

5 from 8 reviews

A rich, dark chocolate brownie with a soft chewy center, firm edges and a crackly top. These old fashioned brownies are easy and simple to make using just one bowl.

  • Author: Geraldine
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 minutes
  • Yield: 24 brownies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Scale

Ingredients

  • 3/4 cup Hershey’s cocoa
  • 1/2 tsp baking soda
  • 2/3 cup butter – melted
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1 1/3 cup all purpose flour
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 cup dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a 9 by 13 baking pan.
  3. Add cocoa and baking soda to a large bowl and stir to combine.
  4. Melt 2/3 of a cup of butter over low heat on the stove (or melt butter in the microwave). With a wooden spoon, stir 1/2 of the melted butter into the cocoa and baking soda. Stir until combined.
  5. Add 1/2 cup of boiling water to bowl with cocoa and butter. Stir until combined.
  6. Add sugar, eggs and the rest of the melted butter to the cocoa mixture. Stir until combined.
  7. Sift in 1 1/3 cup of flour. Add vanilla and salt. Stir until combined and batter is smooth.
  8. Add dark chocolate chips to batter and stir until combined.
  9. Pour into prepared baking pan and smooth the top out with a wooden spoon. Bake for between 35 and 40 minutes. Mine took 35 minutes. Test with a toothpick for doneness.
  10. Cool for 30 minutes in pan. When cool, remove from pan and cut into 24 brownies.

Notes

It’s important to let the cooked brownie cool before remove it from the pan.  If you try and remove it too soon the whole brownie could break up into a bunch of pieces – so wait about 30 minutes before flipping the whole brownie out of the pan.   Once the brownie has cooled in the pan, gently loosen around the edge of the pan and the brownie with a thin metal spatula, you should then be able to easily flip the brownie out of the pan.  You will also get a cleaner cut on the individual brownies if you wait for the whole (uncut) brownie to cool before cutting it up into squares.

If you make this recipe and enjoy it, come back and let me know by leaving a comment and a rating.  I’d love to hear from you.

Nutrition

  • Serving Size: 1 of 24
  • Calories: 172
  • Sugar: 19.4g
  • Fat: 7.1g
  • Saturated Fat: 4.2g
  • Carbohydrates: 26.9g
  • Protein: 2.1g

Keywords: Old Fashioned Brownies, Dessert

 

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85 comments on “Old Fashioned Brownies”

  1. Julia

    This is a wonderful recipe – I’ve made it many times. It also adapts well to making into a homemade mix. Just measure all of the dry ingredients into a bowl, and stir with a whisk to combine. Transfer to a mason jar for storage. When ready to make brownies, empty dry mixture into a bowl, add wet ingredients all at once. After mixing, add chocolate chips. Bake as directed.

    Reply ↓
  6. Makaila

    I love these brownies!!!
    I used to have a recipe that was my go to, but it wasn’t chewy or fudgy enough so I went on the hunt for a brownie recipe that would satisfy my famil, friends, and I! Since I found this recipe a few months ago, I’ve made it for my family, gifted a friend, for my roommates on a trip this past January, for a club fair to entice the freshmen (and all of the above) at my college, and I’m about to make some for a kid my mother babysits (as a gift)! This recipe has never failed me. Even my mother is a very critical woman, especially when it comes to what I cook or bake because she knows this is my passion and she wants me to succeed, she said that these are the best brownies I’ve ever made!
    I also never have butter at home, so I just use Country Crock. You never get the crinkly top, which is disappointing, but the top but really shiny and glossy and it tastes great!
    Thank you so much for posting this recipe!

    Reply ↓
    1. Geraldine Post author

      Wow – Thanks so much for letting me know, Makaila! So glad you are enjoying and sharing these brownies with friends and family! Thanks again for taking the time to leave a comment – I appreciate hearing from you!

      Reply ↓
  7. Rare

    Perfect brownies. I substituted some white sugar for brown. But either way they are amazing and you’ll never use a box mix again. Thank you!

    ★★★★★

    Reply ↓
    1. Geraldine Post author

      Thanks so much, Rare – so glad you enjoyed them! Thanks for taking the time to let me know and leave a star rating – I really appreciate hearing from you.

      Reply ↓
  8. Jennifer

    These are delicious and easy. Better than a mix and I prefer to use butter. I wouldn’t alter this as each ingredient brings a neccessary element.

    Reply ↓
  9. Cécile Féat

    Made this twice already, they were gone in a day! (even our cats managed to open the cookie box I hid them in to steal some!!!! I swear!!!)
    Off for a double batch right now for my daughters birthday tomorrow. It’s perfect since one of her closest friends is lactose intolerant 🙂
    Thx!!!!

    ★★★★★

    Reply ↓
    1. Geraldine Post author

      Hi Cecile – that’s so great! I’m so glad you are enjoying them! Thanks so much for letting me know, I really appreciate hearing how it turned out for you (and your cats 🙂 ) and thanks for leaving a star rating as well. Hope your daughter has a wonderful birthday!

      Reply ↓
    1. Geraldine Post author

      Hi Carol – Thank you so much for letting me know! I appreciate you taking the time to leave a comment and rating. Everyone really likes these brownies!

      Reply ↓
    2. Julia

      You can use aquafaba, flax “eggs” or chia “eggs”. I substitute with these often in baking because some of my coworkers are vegan.

      Reply ↓
    1. Geraldine Post author

      Hi Rhonda, sorry but fudge won’t work. If you don’t have chocolate chips, you can try chopping up a bar of chocolate into small pieces so that it equals one cup.

      Reply ↓
  15. Deborah

    Can. Make these without the chocolate chips without adjusting any other ingredients?
    Thanks! They look just like them!

    Reply ↓
  16. Jackie

    I have these in the oven now. I have some homemade Bailey’s buttercream frosting that I am going to smear over the top when they cool.

    Reply ↓
  17. Julie

    I made these with my grandchildren for Valentine’s Day. We added maraschino cherries and a bit of the juice. They put them in small pieces tins and baked them. They came out great. The children gifted them to their parents.

    Reply ↓
    1. Geraldine Post author

      Hi Carman: I have not added peanut butter to this so I’m not sure if it will work. I looked up swirling peanut butter into brownies on google and it said that you need to prepare the peanut butter by adding melted butter and powdered sugar – I’m assuming this is to make the peanut butter more “swirlable” since peanut butter is so thick. I’d suggest looking it up on google for measurements. Let me know if it works out!

      Reply ↓
    1. Geraldine Post author

      Hi Samantha – you are going to melt the butter so it’s fine cold. Also, I just used eggs right out of the fridge. Hope you enjoy them!

      Reply ↓
  22. Kathy

    One of my adult kids was visiting and raved about how good these brownies were. He winked and said he did not recall my baking being that good when he was a kid. Thanks for teaching an old dog new tricks 😉

    Reply ↓
  23. Jade

    Making these for Christmas. Turned out really well and they taste amazing! I used a milk chocolate slab instead of dark choc chips. Thanks for the great recipe, will definitely make these again! 🙂

    Reply ↓
  24. Patti

    I just made the brownies with my 4 year old. Very simple to make. I lined my pan with parchment for easy clean up. They look just like they do in the picture and delicious!

    Reply ↓
  25. Joy

    Hi! This recipe looks fantastic, definitely will be trying soon. Can the melted butter be replaced with oil?
    Thanks.
    Joy

    Reply ↓
  26. Molly

    Darn, I was hoping in the comments would be someone saying they made this successfully with a gluten free all-purpose flour substitute. My daughter has Celiac and is missing good old fashioned brownies. When you search for gf brownies on Pinterest you get a lot of super-wet looking black bean or eggless brownie recipes. If I get brave and try this I’ll let you know how it works.

    Reply ↓
  27. Anita T.

    I am baking a batch right now. I split the recipe when it was time to put in the pan. On one side, I left them according to the recipe, and on the other side, I mixed chopped pecans to the batter.Sometimes I like my brownies without nuts, and then there are times I like a little bit of nuts in them. I can hardly wait for them to come out of the oven. ?

    Reply ↓
  28. Nupur

    If I wish to grate and use a dark chocolate slab instead of chocolate chips, can that be done? And if yes, how much in weight?

    Reply ↓
    1. Geraldine Post author

      Hi Nupur – one cup of chocolate equals 6 oz of chocolate. I would roughly chop the chocolate versus grate it – so it’s more chocolate chip size.

      Reply ↓
  29. Janelle

    I’ve made these brownies twice so far exactly how the recipe is. I love them and so does everyone else!! Best brownie recipe so far!! Thanks for sharing!

    Reply ↓
    1. Geraldine Post author

      Hi Kira – yes, semi-sweet chocolate chips should work well. I always get confused by chocolate chip labeling – but according to google “semi-sweet is dark chocolate” so they should work fine. Please let me know how it goes!

      Reply ↓
  31. Purpleswift

    Hey,i was just wondering if these will work with applesauce instead of eggs..?
    Anyways this looks like an AWESOME recipe
    Thanks

    Reply ↓
    1. Geraldine Post author

      Hi Anna – I’m with you on classic brownies – they don’t need a whole lot of fancy ingredients since there’s so good by themselves!

      Reply ↓
  36. Isadora @ she likes food

    I’ve been craving brownies likes crazy for the past few weeks and I still haven’t gotten my hands on any but now I want them more than ever! These look like the perfect brownies, soft on the inside but still have that nice crust on the top 🙂

    Reply ↓
  42. Traci | Vanilla And Bean

    Yes, Please!! There are so many varieties of brownies! How can it be? I’ll take the dark chocolate and the chewy center piece too… but I also love the crunchy edges. Rob would love these for Valentien’s day (and so would I) with a big scoop of vanilla bean ice cream and chocolate drizzle… Mmmmmmm!! These will not last long! Thank you, Geraldine! 😀

    Reply ↓
    1. Geraldine Post author

      Thanks, Traci! There are so many different kinds of brownies – it’s kind of amazing all the different ways you can make them. I’m definitely a fan of the old fashioned kind. I love the idea of ice cream and chocolate drizzle to jazz them up though! Have a good one.

      Reply ↓

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