Never Fail Brownies – Better Than the Box!


Never Fail Brownies

Fruits and vegetables are seasonal – they come and go.

But brownies – ahhh…

Brownies are ALWAYS in season!

Have you wanted a brownie recipe that turns out great every time and is quick to throw together?

I know, a box brownie does, right?

Don’t worry, I’m not judging! After all, I only used box brownie mixes for years. Homemade brownies always turned out dry when I made them or the recipe was so involved that it took too much time. But, not anymore!

As the name declares, these brownies NEVER fail! The original recipe was one I found in my recipe basket from my mother. With some tweaking, it now turns out perfect every time.

So, the next time you need a quick treat to take somewhere, or eat yourself, give the Never Fail Brownies recipe a try. Seriously, it takes me 10 minutes to get these in the oven! I know what you are thinking, but yes, I did time myself!

Never Fail Brownies OK, so I might be a bit obsessive-compulsive but, I am always looking for ways to make tasks more efficient – what else does the mom of a large family have to do? Yes, a boxed brownie mix might be a little faster, but you also have all the unnecessary added ingredients in that convenient box!

I thought about comparing my timing in preparing a boxed brownie mix with the Never Fail Brownie recipe but no, I haven’t done it – yet!   😉  That really would be the mark of an obsessive person!

Brownies are a treat at our house but I have to admit, I love to eat the batter – shhhh, don’t tell the children! Talk about delicious! So, when you make the Never Fail Brownies, make sure to lick the beater. And the bowl. And your fingers!

Never Fail Brownies - Better Than the Box!

4.5 from 2 reviews
Never Fail Brownies - Better than the Box!
Prep time: 
Cook time: 
Total time: 
Serves: 24 or 48 brownies
To make 24:
  • 1 c. butter, melted
  • 2 c. sugar (sucanat or honey)
  • ½ c. baking cocoa
  • 4 eggs
  • 2 tsp vanilla (make your own!)
  • 1½ c. flour
  • ½ tsp salt
  • ½ c. nuts, chopped
  • powdered sugar (optional)
To make 48:
  • 2 c. butter, melted
  • 4 c. sugar (or honey)
  • 1 c. baking cocoa
  • 7 eggs
  • 3½ tsp vanilla (make your own!)
  • 3 c. flour
  • 1 tsp salt
  • 1 c. nuts, chopped
  • powdered sugar (optional)

    I buy all my real salt and spices from my affiliate partner Mountain Rose Herbs because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
  1. Preheat oven to 350 F.
  2. Mix flour, salt and nuts in a bowl and set aside.
  3. Using a hand mixer, combine melted butter, sugar and baking cocoa.
  4. Add eggs and vanilla and mix until blended.
  5. Beat in flour, salt and nuts - mix well.
  6. Spread in a greased 9 x 13 (or if making 48 brownies use two 9 X 13 pans).
  7. Bake for 25 - 30 minutes - until a fork comes out clean.
  8. While still warm, sprinkle with powdered sugar, if desired.
  9. Cool completely before cutting.
  10. Enjoy!


Related posts:

join the newsletter
Sign-up and get my 20 Must Have Superfoods eBook FREE!


  1. Sarah says

    My son grudgingly made these last night (he informed me he loves to eat them but make them) and they turned out great!! Home Ec. training home school style.!

  2. Erin says

    I just made a big batch of these for my husband’s upcoming birthday. They’re finishing in the oven right now and I can’t wait to see his face when he walks in the door and smells BROWNIES! Thanks for the recipe!

    • says

      Lauren, I do especially if your family is used to them. I find that sprouted flour tend to make baked goods a bit lighter than whole wheat. You can also mix whole wheat and unbleached flour for a lighter texture than all whole wheat gives.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: