Mary's Most Loved Brownies

A Fudgy One-Bowl Brownie Mary Built Her Reputation On

This is the workhorse brownie recipe every home baker should know. No melting chocolate over a double boiler, no creaming butter and sugar, no special pans. Melt the margarine, stir everything together in one bowl, pour, bake. The result is a chewy, fudgy brownie with a crackly top and a deep cocoa flavor.

Four eggs is what gives these their signature chew. Most brownie recipes use two; this one doubles up, which is why the structure stays moist and dense without feeling underbaked. Six tablespoons of cocoa powder means you don’t need fancy bar chocolate either, just the can in your pantry. The optional walnuts and peanut butter chips are the customizable cherry on top: pick one, both, or skip them entirely.

Pro Tips

• Use Dutch-process cocoa if you want darker, richer brownies. Natural cocoa is brighter and more old-school.
• Don’t overbake. Pull the pan when the center still has the slightest jiggle and a toothpick comes out with moist crumbs (not wet batter, not clean).
• Line the pan with parchment paper, leaving overhang on the long sides. Lift the whole slab out and slice on a board for clean edges.
• Cool fully before cutting. Warm brownies tear; cold brownies slice clean.
• Store airtight at room temperature for 4 days, or freeze cut squares for up to 3 months.

Variations

• Stir 1 cup chocolate chips into the batter for double-chocolate brownies.
• Swirl ¾ cup peanut butter on top before baking for marbled peanut butter brownies.
• Add 1 teaspoon espresso powder with the cocoa for a deeper, mocha-leaning chocolate flavor.