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Better Brownies

Emily says that these brownies are delicious and tasty… thus the reason they are called “better brownies”.  I agree.  They are my go-to recipe when I am in a pinch for time and want a rich chocolaty dessert.  The Grenadian chocolate is a plus.  If you EVER have a chance to get this chocolate… do it!  In my view, it outranks many other chocolates by far… and, most importantly, it is from the Caribbean!


  • 1 Cup (2 sticks) butter
  • 1 ¼ Cups cocoa powder
  • 4 Large eggs
  • 1 Teaspoon salt
  • 1 Teaspoon baking powder
  • 2 ¼ Cups sugar
  • 1 Tablespoon vanilla extract (I use my homemade extract of rum and vanilla beans)
  • 1 ½ Cups all purpose flour
  • Finally, 1 Cup chocolate chips/chunks (I prefer good quality chocolate such as Jouvay Grenadian chocolate… the best!!!  I break it up into chunks.)


Preheat oven to 350 F and line a 9×13 baking dish with foil, allowing it to hang over the edges. Spray foil with non-stick spray and set aside.

In a small pot, melt butter over medium low heat. Once completely melted, add in the sugar and stir together. Continue cooking for 1-2 minutes, stirring continually. Don’t let it boil.

Pour the butter/sugar mixture into a large bowl (or your stand mixer bowl). Add in cocoa powder and mix to combine.

Add in eggs, salt, baking powder and vanilla. Beat until fully incorporated.

With the mixer on low, slowly add in flour until just combined.

Stir in chocolate chips and make sure they are evenly distributed.

Pour the batter into your prepared pan and bake for approximately 30 minutes, until a toothpick comes out with moist crumbs attached.  Cool in the pan on a wire rack.

Once cool, lift the brownies out of the pan using the foil overhang. Peel back the foil and cut into squares. Eat up or store in an airtight container.

Makes 15 servings.

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This is an mildly adapted version of a Better Than Box Mix Brownie recipe by