Rich, fudgy, and deeply chocolatey, these brownies bake perfectly in a 9×13 pan, yielding 12 large or 24 smaller servings.

Whether you’re looking for the best brownie recipe for a party, potluck, or just a chocolate fix, this one delivers every time.If you’re looking for an easy homemade brownie recipe…

This rich, fudgy chocolate brownie recipe delivers everything brownie lovers crave—including that irresistible crackly top.

Packed with deep chocolate flavor and a chewy, gooey texture, you’ll be sinking your teeth into pure chocolate bliss in no time!

How do you make chocolate brownies?

You’ll need a few ingredients, and then you’ll be ready to get mixing. You don’t need a mixer, just a mixing bowl, and wooden spoon, or a firm spatula.

With just 7 simple ingredients, you won’t believe how delicious these homemade brownies are:

• butter
• sugar
• vanilla
• eggs
• flour
• cocoa
• salt

What else can I add to these brownies?

You can add a cup of chopped nuts, or chocolate chips, you can add a teaspoon of almond extract for a fun flavor option.

And if you do, maybe top the brownie batter with a third cup of sliced almonds.

Chocolate raspberry is a fun flavor option, so go ahead and add a teaspoon of raspberry extract. If you prefer white chips, go ahead and add those in.

For a fun peanut butter flavor added you can add in chocolate chips, or use 1/4 cup of peanut butter into the mix.

More of my 13×9 pan recipes:

• Chocolate Cake with Chocolate Cream Cheese Frosting
• Chocolate Cake with Pink Frosting
• Vanilla Layer Cake
• Baked Ziti
• Broccoli Cheddarella Baked Ziti
• French Bread Stuffing

If you want to write on top of the brownie, make sure it’s completely cooled.

Place some frosting into a piping bag and either; use a small round piping tip or cut a small hole into the piping bag with a pair of kitchen shears.

Write your message across the brownies, add on some rainbow sprinkles for decoration maybe you want a little bit of sprinkles or maybe you want a lot!

This will fulfill all your chocolate cravings.

To line a rectangular pan (or square pan), place the pan over the parchment paper and look at the “corners.” You can draw a line with a pencil, marking the corners you’ll be cutting to remove out of the parchment paper. Cut the outer four corners of the parchment paper.

Then the parchment paper will easily fold, meeting the cut edges together so the corners are crisp and square.

You can spray a little baking spray in the bottom of the pan so the parchment paper doesn’t move, then lightly spray the top of the parchment paper for easy removal of the baked brownie. Then fill the pan with brownie batter, and bake the brownies.

There can be some tiny bits of unmixed cocoa, that’s ok. Overmixed brownie batter makes for dry brownies, and those few tiny bits will bake up just fine.

Swirl the top of the brownie batter after spreading it out.

Tips on cutter brownies:

Allow the brownies to cool before cutting (about 30 minutes) for smooth lines.

It’s best to use a serrated plastic knife, either a small disposable knife or the type of plastic lettuce cutting knife that works great. Plastic serrated knives won’t damage the pan (if you don’t use parchment paper) and allow for nice cut lines that won’t squish the brownies. You can cut the brownies warm, but they won’t look as good, but they’ll still taste great!

What can I top these brownies with?

You can slather on the fudge frosting for nice fudge-topped brownies, and add in cosmic sprinkles to replicate those fun cosmic brownies.

There are a few more frosting recipes to try, like cream cheese frosting, pink buttercream (or any color to match the occasion you’re celebrating) Oreo Frosting is another great option.

Add in a tablespoon of crushed instant coffee to the batter and top the brownies with coffee frosting for an added java jolt!

And for the added rich chocolatey deliciousness, add on some cooled (spreadable)or hot fudge and serve it with ice cream, brownies are always a great idea!

This is the 13×9 baking pan I use to bake easy homemade brownies. I love the squared corners and the pan bakes very evenly.

• Dust with cocoa
• Dust with powdered sugar
• Drizzle with glaze icing (any color)
• Cut into squares, and place a piece of wax paper or parchment paper at an angle to create a triangle, and dust that portion with cocoa or powdered sugar for a fun design.

Once you’ve made them once, you’ll see just how simple they are to bake from scratch with everyday ingredients.

Items I use to make this recipe

• Mixing Bowls
• Measuring Spoons
• Measuring Cups
• Stand Mixer
• 9×13 pan
• parchment paper
• Rainbow Sprinkles

Tips to remember when making these brownies

• Over-mixing often causes problems in baking. As soon as the ingredients are mixed with maybe a bit of dry cocoa “streaks,” it’s done.
• The crackle comes from the sugar dissolving into the eggs and rising to the surface.
• Use a metal pan (glass pans take longer to heat up)
• Preheat the oven  for 15 minutes; this ensures a hot oven and the batter rising right away, helping that crackle
• Melted Butter, the warmth of the butter helps with the crackle too.
• Be sure to add the eggs one at a time and mix enough so it’s incorporated.
• Brownies can be underbaked for that fudgey consistency vs being cake-like
• And Dutch-process cocoa can give a fudgier “taste” consistency, but the “hack” of just adding baking soda might not give the same effect.

There’s nothing quite like homemade brownies fresh from the oven. Whether you love them warm with a scoop of ice cream, packed into lunchboxes, or served at gatherings, this easy recipe delivers rich chocolate flavor and a perfect texture every time.

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Brownie Recipe 9×13

rich delicious chocolate brownies with a crackle top that will win over any chocolate lover.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 large, 24 small brownies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup butter melted 2 sticks (I use salted butter, but unsalted can be used as well)
• 2 1/2 cups granulated sugar
• 3 teaspoon vanilla extract
• 4 large eggs
• 1 1/2 cups all-purpose flour
• 1 cup cocoa I like using dutch process cocoa or dark chocolate cocoa
• 1/2 teaspoon salt you can use half or leave out if using salted butter

Instructions

• Preheat the oven to 350°.
• Line a 9×13″ pan with parchment paper and spray lightly with a baking spray. (add some spray so the paper sticks to the pan, then spray the paper so all the brownie recipes from the parchment easily)
• In a large mixing bowl whisk butter, sugar, and vanilla until smooth.
• Add in the eggs one and a time and mix after adding each egg.
• Add in flour, cocoa, and salt and stir to combine.
• Place batter on top of the parchment-lined pan, spread evenly, and smooth the top, or use a toothpick to create a swirl pattern.
• The batter is thick, so press it down with an offset spatula and slowly spread it to the corners for the best result.
• Bake for 25 minutes or until a toothpick come out without “wet” batter but can have chocolate on it, don’t overbake until the toothpick comes out clean the brownies will be dry. Remember they will remain hot until cooled which will continue to bake the brownies once you remove the pan from the oven.

Does it matter if I bake in glass or metal pans?

Yes, baking in a metal pan results in faster, more even cooking and a chewier texture with crisp edges, while a glass pan leads to a longer baking time, softer texture, and sometimes undercooked in the center, as glass pans are better insulators that retain heat, metal pans conduct more efficiently and consistently for more uniform baking.

The post The Best Brownies in a 9×13 Pan first appeared on Created by Diane.

It always reminds me of a peppermint patty and those commercials when I was young of the people skiing or them saying that one bite in and they get the sensation of cool winds… and so on.

I always loved peppermint patties, so to make the same great flavor combo in a brownie cookie, seemed far overdue.

These are great all year long,

and the pretty pink drizzle of icing on top makes them perfect on a holiday cookie platter or to giving to the one you love on Valentines Day!

(which is coming soon)

Some people are all over the holidays and events coming up, some are actually surprised that even if the holiday is on the same date each and every year they have no idea that it’s approaching. So there is plenty of time to whip up a batch of these and share them with the ones you love, or eat them all yourself if you prefer!

Continue reading: Peppermint Brownie Cookies

The post Peppermint Brownie Cookies first appeared on Created by Diane.

It’s no secret that I love chocolate, and brownies are one of my favorite desserts. When I set out to create the perfect brownie cookie, they quickly became a favorite around here, especially with my son, who can’t get enough. But I admit, I think I love them as much as he does!

I wanted to take my brownie cookies to the next level with a new twist, something with a touch of elegance and – dare I say – sophistication.

Most people don’t know that I don’t drink coffee or espresso. Not that I don’t enjoy the flavor because I definitely do. But I’m already a high energy person… need I say more?

Continue reading: Espresso Brownie Cookies

The post Espresso Brownie Cookies first appeared on Created by Diane.

It’s no secret that I’m a chocolate lover!

I know I’m not alone in this, either.

Can you really ever have enough chocolate… or chocolate recipes?

I don’t think so!

As far back as I can remember, I’ve loved all things chocolate. To this day, I love creating special chocolate recipes that make people happy.

My son also inherited my chocolate addiction, and I often double the chocolate cookie recipes so that we have plenty to go around.

That’s why I’ve put together this extra special roundup of my all-time favorite chocolate recipes. There’s sure to be something here that will tickle your tastebuds when you can’t ignore that chocolate craving.

Continue reading: Chocolate Recipes

The post Chocolate Recipes first appeared on Created by Diane.

Mmmm, chewy, dense chocolatey goodness with perfect crisp edges… it’s why we LOVE brownies and why they’re one of America’s most favorite desserts.

it’s why we LOVE brownies

and why they’re one of America’s most favorite desserts.

These brownie cookies will WOW everyone!

Whenever my mother asked what special treat she could make when I was a kid,

my brother and I would shout out,

“BROWNIES!”

I love to spoil my kids like this, too, which is so much fun.

I wanted to make that same wonderful flavor but in a cookie.

It’s just enough of a twist on a traditional brownie to make them totally addictive!

Continue reading: Brownie Cookies

The post Brownie Cookies first appeared on Created by Diane.

Just one bite into these S’mores Peanut Butter Bars will have you wanting MORE!

After all, that is what S’mores are known for.

These are like super-hero S’mores, they have all the traditional components of the classic, but get kicked up with the delicious flavor of peanut butter. 

I will mention that the chocolate marshmallow cream is OUT of the Universe delicious, since I brought up the whole super-hero subject.

Once toasted, the marshmallows puff up and turn beautifully golden, giving every bite that classic toasted s’more flavor. The combination of peanut butter, graham cracker, chocolate, and gooey toasted marshmallow makes these seriously chewy, gooey, and delicious.

These could possibly be just what every super-hero at heart needs to feed our superhuman powers.

Yep, some days we may feel like we’ve been given kryptonite, but some days we enjoy something that is beyond our imaginations. These Peanut Butter S’more Bars are for the super-hero inside us all!

What makes a super hero?

Today…

Well, if you are battling a traffic jam and come out of it not yelling at everyone, I declare you have super-hero status!

If you get through homework hour (or three) with your kids without loosing you cool, you’re a super-hero!

If you get dinner on the table and the kids driven to their activities on time, you WIN super-hero status!

The days seem to get shorter and the to-do lists longer,

no matter what you are doing today,

I think you will enjoy these… and I’m awarding you super-hero status just for putting your best foot forward today!

Melt marshmallows until it’s creamy smooth

then add in the chocolate and VIOLA, you have deliciously chocolaty marshmallow cream,

which just happens to be perfect for these S’more bars!

Press the peanut butter cookie dough into a parchment-lined 8×8 pan,

let the parchment overlap and hang off the edges for easy removal of the bars from the pan.

Press the graham crackers into the peanut butter cookie dough so they stick,

then top the graham crackers with the chocolate marshmallow cream, spread it with a small offset spatula until it’s smooth and even.

That way, when you cut the bars, they will all look uniform.

The baking starts now,

bake for 15 minutes.

Toasting the marshmallows is the final step, but please don’t start doing something else. This is the critical part that you will want to watch carefully.

As the marshmallows heat, they will swell and then start turning golden brown. Take them out of the oven as soon as they are all golden.

If you leave them in too long, they will burn and become messy and sticky and difficult to cut. So for the bars to be easy to cut when they cool, look for that golden color.

Tips on Toasting the Marshmallows

If at 350 degrees after two minutes, the marshmallows don’t turn golden, turn the broiler on high and place the baking pan in the middle of the oven, so that the heat browns them without having them too close or burning the marshmallows. This will only take a minute.

These are chewy and delicious and not only fun to make, but fun to eat!

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Peanut butter cookie bottom to the Peanut Butter S’more Bars

Layered peanut butter s'mores, with a chewy chocolate marshmallow fillling thena topped with perfectly toasted marshmallows!

Course cookie, Dessert

Cuisine American

Keyword cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1/2 cup butter
• 1/2 cup peanut butter
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 9 twin graham crackers these will fill one layer in an 8×8 pan
• 36 marshmallows 1-2 package marshmallows (36 for top of S'mores) 18 for marshmallow cream
• 2 tablespoons butter
• 3.5 oz chocolate

Instructions

• line an 8×8 pan with parchment paper, leaving the ends long so you can easily lift them out of the pan when they are finished baking
• preheat oven 350 degrees
• Mix peanut butter cookie base:
• In medium bowl mix butter with peanut butter until creamy
• Mix in sugar.
• Add in egg, vanilla.
• Slowly mix in flour with baking powder until blended.
• Spread cookie mixture in bottom or pan evenly

Filling and Topping:

• press the graham crackers into the cookie dough
• Remove 36 marshmallows from the bag and reserve these for the top of the (6 rows x 6 rows)
• In a medium saucepan over medium heat, mix marshmallows (about 28 marshmallows) with two tablespoons butter, until fully melted and smooth.
• Then add 3.5 oz dark chocolate, cut into small pieces so it melts easily. Once the chocolate marshmallow cream is smooth, remove the pan from the stove.
• Pour mixture over graham crackers and spread with a small offset spatula so it's even in the pan.
• Bake at 35 degrees for 15 minutes
• Place the marshmallows with the flat side down on top of the chocolate marshmallow cream mixture. Place in the oven for two minutes, then turn the broiler on high, place the pan on the middle rack and watch carefully as the marshmallows turn a light golden color.
• *if the marshmallows cook too long, they will melt a lot, and they will be more difficult to cut, and the result will be messier and stickier. Remove pan from oven. Allow the bars to cool for 20 minutes
• Lift out the parchment paper so the bars come out smoothly. Place the bars with parchment paper on a cooling rack, and let them cool another 5 minutes.
• ut the bars into pieces.
• I found the easiest way to cut these is to slice in between the marshmallows. So some bars are 4 marshmallows on top, two on top, or one on top for bite-sized portions

The post How to Make Layered S’more Peanut Butter Bars first appeared on Created by Diane.

TRUST ME it’s fantastic!

Now, I’m a huge chocolate person, and this is the BEST chocolate dessert, no matter how much chocolate cake I make this one still wins!

I like having these individual desserts in the fridge to heat up at a moments’ notice.

To begin with, this dessert starts will all the best ingredients,

let’s talk about the bread…

for this bread pudding…

I wanted a buttery and delicious base, so the bread pudding would be rich in taste,

therefore I chose croissants.

Next, I chose the ingredients for the pudding portion,

Milk, cream and chocolate.

The milk and cream are the best part of so many recipes so they were key here too. 

The chocolate… oh the chocolate,

this has dark chocolate and dutch cocoa powder, which is one of my favorite combinations in chocolate desserts.

Continue reading: Chocolate Bread Pudding

The post Chocolate Bread Pudding first appeared on Created by Diane.

To me… there is no use having a brownie if it isn’t fudgy.

I don’t want a brownie to taste like cake, what is what cake is for…and well, I love cake but it has NO place in my brownies.

These brownies are creamy, rich and fudgy and well, to tell the truth, they are the ULTIMATE brownie in my book.

When creating this recipe I wanted the brownies to give the chocolate pleasure seeker something to sink their teeth into.

SUCCESS!

Don’t you just LOVE when that happens? Things turn out just as you’ve planned.

Yea, I don’t know about you, but I sure with that happened MORE.

What makes brownies more fudgy?

A higher fat or cream base makes for a fudgier brownie, these have added cream cheese and WOW what a great recipe.

Lots of recipes call for 3/4 of a cup and instead of having to get out multiple measuring cups I use this one, it’s from OXO and I really love it. No one is paying me to say it. I can’t help it if I like measuring to be convenient. Plus is cuts down on dishes and I KNOW I’m not the only one who likes that.

I wanted to make a brownie recipe that would fill a 1/4 sheet pan (9.5×13 and 1 1/4 inch deep), HERE is a link to the pan on Amazon.

No 8×8 pan here….these puffed up just over the edge when baking and cooled perfectly.

Continue reading: Fudgy Brownie Recipe

The post Fudgy Brownie Recipe first appeared on Created by Diane.

I don’t know about you but sometimes I like to take it easy!

I really want to a yummy, easy dessert, but I don’t really want to mess up the whole kitchen just to enjoy some chocolate deliciousness.

Yeah, I’m lazy that way.

I don’t always want to do dishes!

I’m not alone, right?

Well don’t worry about the dishes on this one…

there are only a couple.

You’ll need a brownie mix, a graham cracker crust, frosting and mini marshmallows.

Mix frosting with melted mini marshmallows for this easy and tasty frosting.

Pile on the mini marshmallows and heat up the broiler.

Be sure to keep an eye on the marshmallows under the broiler, you don’t want to set off the smoke detector!

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S'more Brownie Pie

Author Diane Schmidt - createdbydiane.com

Ingredients

• 1 box brownie mix-and ingredients to prepare Betty Crocker
• 1 graham cracker crust
• 6 oz white frosting 1/2 container Betty Crocker whipped white
• 21/2 cups mini marshmallows

Instructions

• Prepare brownie mix according to package directions.
• Pour into graham cracker crust
• Bake at 350 degrees for 40-50 minutes or until brownie is baked, but not over done or it will be dry.
• Allow brownie to cool for 5 minutes.
• Heat 1 cup mini marshmallows in microwave for 20 seconds or until soft and spreadable, mix those with the frosting and spread on top of the brownie.
• Add 1 cup marshmallows to top and put under broiler for a minute. Really it only takes a minute don't walk away and burn them.
• Slice and serve warm.

The icing on these is so yummy, you may think you want to skip that step, but trust me….you’ll want it!

I told you it was easy!

It’s just the perfect snack and you won’ mess up the whole kitchen making it, it’s a WIN-WIN!

The post S’more Brownie Pie first appeared on Created by Diane.

Rocky Road brings back memories of going to my favorite ice cream shop when I was young.

I loved chocolate ice cream and when I spotted it with marshmallows and nuts, I just had to have it.

Did you know Rocky Road Ice Cream first started out with walnuts in it, then went to almonds…

Both would be yummy in my opinion.

For these I added almonds as it was the most popular choice when I asked people on Facebook, are you on Facebook? Here is the link to my Facebook Page If you want to follow me there, who knows what I’ll be asking next. Just think you could help me with my next creation.

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Rocky Road Brownies

Author Diane Schmidt - createdbydiane.com

Ingredients

• 3/4 cup flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup butter
• 3/4 cup sugar
• 2 tablespoons water
• 1 12 ounces package Nestle semi-sweet chocolate chips, divided into 2- 1 cup measurements
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup slivered almonds
• 1 cup mini marshmallows

Instructions

• Prepare a 13x9 pan with a nonstick baking spray.
• In a saucepan bring butter, sugar, and water to a boil
• remove from stove.
• Add in 6 oz chocolate chips and vanilla.
• Stir until chocolate is melted.
• Pour mixture into large bowl, then add in eggs beating after each egg addition.
• Stir in flour, baking soda, and salt.
• Then add the other cup of chocolate chips, almonds and 3/4 of the marshmallows and mix until all combined.
• Pour into pan and top with the rest of the marshmallows.
• Bake at 325 degrees for 30 minutes or until set but not until toothpick comes out clean or they will be too dry.

Notes

*adapted from Nestle's Toll House Double Chocolate Brownies

 I just love Brownies, don’t you?

The post Rocky Road Brownies first appeared on Created by Diane.