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“The best brownie recipe I made from a combination of 4 different brownie recipes. Gluten-free flour is interchangeable and works well for this recipe, but it my take up to 5 minutes longer to bake. Doubling, tripling, and quadrupling also work well and the recipe turns out just as good as a single batch.”
36-64 Bite-sized brownies

Ingredients Nutrition


  1. Preheat the oven to 350°F Butter and flour an 8-inch square baking pan.
  2. In a heavy-bottomed pot, melt the semisweet chocolate on very low heat. Stir constantly. When it’s melted, add in the chocolate syrup, still stirring constantly on low heat.
  3. Once the chocolate is thoroughly mixed, add the butter into the chocolate mixture, while stirring constantly.
  4. Once the mixture is smooth, remove the saucepan from the heat and stir in the eggs and vanilla extract:Mix constantly.
  5. In a mixing bowl, sift/mix the sugar, flour, salt, and baking soda. Add the chocolate mixture to this and blend together thoroughly. Chocolate chips can be added for extra flavor in the brownies.
  6. Pour the batter into the prepared pan, and bake until just cooked, about 30 minutes.
  7. Let the brownies cool completely, still in the pan. Cut the brownies in one inch squares, 8 by 8, 7 by 7, or 6 by 6, depending on what size you want the brownies.
  8. Let the brownies chill in a fridge or freezer. Brownies can be frozen and stay good for a few weeks.

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