Brenda Gantt’s Brownie Recipe
- Prep 15 min
- Cook 30 min
- Total 45 min
- Serves 16
- Level Easy
About Brenda Gantt’s Brownies
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her warm, unfussy cooking videos and her sign-off, “It’s gonna be good, y’all.” You can read more about her story in her full biography, including common questions like how old she is and what her cooking career is worth today.
This brownie recipe follows the same from-scratch, pantry-ingredient style as her savory dishes, like her cabbage casserole and squash casserole: nothing fancy, just butter, sugar, eggs, cocoa, and flour mixed in one bowl. The result is a dense, fudgy brownie with the shiny, crackly top that people look for.
Brownies like these are a staple at potlucks, bake sales, and after-dinner get-togethers across the South. They’re easy enough for a weeknight and sturdy enough to travel to a gathering without falling apart.
Watch How It’s Made
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Brenda Gantt’s Brownie Recipe
Ingredients
Brownies
Kitchen Tools Needed
- 9×13 inch baking pan
- Large mixing bowl
- Whisk
- Rubber spatula
- Fine sieve, for sifting
See our kitchen guides for tips on choosing baking pans and basic tools.
Instructions
- Preheat and prep. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan, or line it with parchment paper for easy removal.
- Mix the wet ingredients. In a large bowl, whisk the melted butter and sugar together until smooth. Add the eggs one at a time, whisking well after each. Whisk in the vanilla until the mixture looks glossy.
- Add the dry ingredients. Sift the flour, cocoa powder, salt, and baking powder over the wet mixture. Fold gently with a spatula just until no dry streaks remain. Don’t overmix.
- Fold in chocolate chips. If using, fold in the chocolate chips.
- Bake. Pour the batter into the prepared pan and spread it evenly. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
- Cool and cut. Let the brownies cool completely in the pan before cutting into squares, for the cleanest slices.
For the fudgiest texture, pull the brownies out as soon as the toothpick shows moist crumbs; a couple of extra minutes can dry them out.
Nutrition Facts
| Calories | 260 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 35 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sodium | 115 mg |
| Sugar | 26 g |
This is a dessert. Nutrition values are estimates and are not a substitute for professional dietary advice.
A Few Honest Benefits
This is a treat, not a health food. A few things worth knowing if you’re enjoying a square:
Cocoa Flavonoids
Unsweetened cocoa powder contains flavonoid antioxidants, which have been studied for their role in heart health, though this dessert also brings plenty of sugar and butter alongside them.
A Little Iron
Cocoa powder contributes a small amount of iron per serving.
Protein from Eggs
The eggs in the batter add a modest amount of protein to each square.
A Shared Treat
Homemade desserts like this one are often part of gathering with family and friends, which has its own value beyond the nutrition label.
What to Avoid
Preparation Mistakes
- Don’t overmix once the flour goes in. Overmixing develops gluten and makes brownies tough and cakey instead of fudgy.
- Don’t skip measuring the flour carefully. Scooping straight from the bag packs in extra flour; spoon it into the measuring cup and level it off.
- Don’t overbake. Pull the pan as soon as a toothpick shows moist crumbs, not a totally clean toothpick.
Storage Mistakes
- Don’t cut them warm. Warm brownies crumble; let the pan cool completely first for clean squares.
- Don’t store uncovered. Brownies dry out quickly in open air. Keep them in an airtight container.
Dietary Considerations
- Contains Gluten (flour)
- Contains Dairy (butter)
- Contains Egg
- High in Sugar
Pro Tips for the Best Brownies
- Use room-temperature eggs. They blend more smoothly into the melted butter and sugar.
- Whisk the sugar and butter well before adding eggs; this is part of what builds the shiny, crackly top.
- Use good cocoa powder. The cocoa is the main flavor here, so a better-quality brand makes a noticeable difference.
- Line the pan with parchment and leave an overhang on two sides so you can lift the whole slab out for cutting.
- Let them cool fully before slicing, or even chill briefly, for the cleanest squares.
For more techniques like these, browse our cooking tips.
What to Serve With Brownies
Beverages
- Cold milk
- Hot coffee
- Sweet tea
Add-Ons
- Vanilla ice cream
- Whipped cream
- Fresh berries
When to Serve
- Potlucks
- Bake sales
- After Sunday supper
- Birthdays
Looking for a savory Southern side to go with dinner first? Try the cabbage casserole or squash casserole.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Butter | Neutral vegetable oil | Use the same amount; the top will be slightly less crackly. |
| Cocoa powder | 4 oz melted unsweetened chocolate | Reduce the butter by about 2 tablespoons to balance the added fat. |
| All-purpose flour | 1:1 gluten-free baking blend | Check that other ingredients, like chocolate chips, are gluten-free too. |
| Chocolate chips | Chopped pecans or walnuts | Toast the nuts first for more flavor. |
| Granulated sugar | Half white, half light brown sugar | Adds a deeper, slightly chewier result. |
Storage & Reheating
Counter
Store in an airtight container at room temperature for 4 to 5 days.
Freezer
Wrap cooled brownies tightly in plastic wrap and foil, or use a freezer bag. Freeze for up to 3 months and thaw at room temperature.
Reheating
Microwave a single brownie for about 15 seconds for a warm, gooey treat.
Make ahead: the batter can be mixed, covered, and refrigerated for a few hours before baking; let it sit at room temperature for about 15 minutes before it goes in the oven.
Frequently Asked Questions
Cakey brownies usually come from too much flour, too much leavening, or overmixing the batter once the flour is added. For fudgy brownies, measure the flour carefully (spoon it into the cup and level it off), use only the small amount of baking powder listed, and fold the dry ingredients in just until combined.
You can, and it will save time, but this from-scratch version gives a deeper chocolate flavor and a better crackly top. If you do use a box mix, follow the package instructions rather than this recipe’s bake time, since they can differ.
Yes. Fold in 1 cup of chopped pecans or walnuts along with, or instead of, the chocolate chips. Toasting the nuts first adds extra flavor.
Insert a toothpick into the center. It should come out with a few moist crumbs clinging to it, not wet batter and not completely clean. The top should look set and slightly crackly, and the edges should just be starting to pull away from the pan.
Yes. Let them cool completely, then wrap individual squares or the whole cooled pan tightly in plastic wrap and foil. Freeze for up to 3 months and thaw at room temperature, or microwave a square for about 15 seconds for a warm brownie.
Yes. Swap the all-purpose flour for a 1:1 gluten-free baking blend. Check that your baking powder and chocolate chips are labeled gluten-free as well, since some brands process them on shared equipment.
Reader Reviews
More Brenda Gantt Recipes & Guides
- Cabbage CasseroleA creamy Southern casserole with a cracker topping
- Squash CasseroleTender squash in a cheesy, creamy bake
- All RecipesBrowse the full recipe collection
- Brenda Gantt BiographyHer story, from Andalusia to millions of followers
- How Old Is Brenda Gantt?Her age and background, answered
- Brenda Gantt’s Net WorthA look at her cooking career and success
- Cooking TipsTechniques to make every recipe easier
- Kitchen GuidesTools and equipment for Southern cooking
- All Blog PostsMore stories and Brenda Gantt guides
It’s gonna be good, y’all. Bake a batch for the next get-together.
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