Back to the Basics Brownies

Traci Coleman


Just a good ol' basic scratch brownie recipe.

These brownies are good on their own without frosting (which is how I like 'em), but here I've included a frosting recipe in case you prefer to frost your brownies!


★★★★★ 1 vote

10 Min
35 Min


  • 1 c
    butter, melted
  • 2 c
  • 2 tsp
  • 4
  • 1 c
  • 3/4 c
  • 1/2 tsp
    baking powder
  • 1/4 tsp
  • 1 c
    chopped pecans, optional

  • 1 1/3 c
    powdered sugar
  • 2 Tbsp
  • 3 Tbsp
    butter, melted
  • 2 Tbsp
  • 1/4 tsp
  • 1/4 c
    chopped pecans

How to Make Back to the Basics Brownies


  1. Heat oven to 350 degrees. Grease a 13x9" pan.
  2. Stir together butter, sugar and vanilla. Add eggs and beat well. Add other ingredients, beating until well blended.
  3. Spread into greased pan. (To make removal of brownies easier, you may opt to line your pan with foil, then grease the foil. Once the brownies are finished and frosted, remove from pan by lifting out by the edges of the foil before cutting.)
  4. Bake 30-35 minutes or until brownies start to pull away from sides of pan.
  5. Let cool. Frost, if desired, by combining all frosting ingredients except pecans and spreading over cooled brownies. Sprinkle pecans over top of frosting.

Printable Recipe Card

About Back to the Basics Brownies

Course/Dish: Cakes, Chocolate

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