20 Best Brownie Recipes

Cover photo: Ultimate Turtle Brownies

Food Content Marketing Manager: Susan Klobuchar

Food Content and Relationship Marketing Director: Geoff Johnson

Senior Editor: Grace Wells
Kitchen Manager: Ann Stuart
Recipe Development and Testing: Betty Crocker Kitchens
Photography: General Mills Photography Studios and Image Library
Houghton Mifflin Harcourt

Publisher: Natalie Chapman
Editorial Director: Cindy Kitchel
Executive Editor: Anne Ficklen
Associate Editor: Heather Dabah
Managing Editor: Rebecca Springer
Production Editor: Kristi Hart
Cover Design: Chrissy Kurpeski

Brownies
1 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla
4 eggs
1¼ cups Gold Medal® all-purpose flour
¾ cup unsweetened baking cocoa
¼ teaspoon salt
1 cup semisweet chocolate chunks
1 cup white chocolate chips or chunks
Frosting
1½ cups powdered sugar
¼ cup unsweetened baking cocoa
¼ cup butter or margarine, softened
2 to 3 tablespoons milk
½ cup white chocolate chips or chunks
1 teaspoon vegetable oil

Chocolate Chip Blonde Brownies

2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
⅔ cup butter or margarine, softened
2 teaspoons vanilla
2 eggs
1 bag (12 oz) semisweet chocolate chips (2 cups)

Dulce-Frosted Chipotle Brownies