Bubbe’s Famous Brownies

Thanks to those of you who attended my first Hangout on Google+!! We had a great turnout and I had a fun time! I am going to make it a weekly thing, so you will have lots of opportunities to join and watch me attempt not to be awkward. This week I showed everyone how to make my Bubbe’s famous brownies- thanks Bubbe for letting me share the recipe with the world! These brownies are fudgey, super rich, and just irresistible. I have had no fewer than two marriage proposals from gentleman callers after trying these suckers. Win!

Gloria asked me what makes some brownies so shiny and I wasn’t sure of the answer. I did some research and it seems that no one is 100% sure but the consensus is that egg whites mixed with sugar creates a meringue that when hardens makes the shiny crust. So, I would maybe replace a egg with an egg white to this recipe if Jew are looking for shiny brownies! Not sure, I haven’t tried it. (Edited to add: Bubbe says it is the weather- humidity, if the A/C is on or not that affects it. Other ideas are the weather (humidity) or baking temperature. I also forgot to mention on the video how you know when the brownies are done. I was too excited to eat a brownie I think! A toothpick will come out almost clean- they will continue to cook a bit when they cool. Also, the easiest way to cut brownies is to make sure they are completely cool, and use a damp knife. Wipe off the knife between cuts to make perfectly square brownies.

Here are a few pics from behind the scenes and the recipe. I included cups and grams if you want to use a scale like I suggest! Here is an awesome digital food scale. Also, I used a 13 by 9-Inch pan, but you can halve the recipe and use and 8 Inch Square Pan. And, no, this isn’t my kitchen. Mine is slightly more ghetto!

What recipes would Jew like to see a video for??

Here I am in action!

All prepped!

Finished product- bam!

Get in my belly!

Bubbe's Famous Brownies
Prep time
Cook time
Total time
An easy gooey, rich brownie recipe!
Recipe type: Dessert
Serves: 24
  • For brownies:
  • 1 cup butter (226.81 grams)
  • ¾ cup unsweetened baking cocoa (88.5 grams)
  • 2 cups sugar (400 grams)
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 cup flour (125 grams)
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips (182.4 grams)
  • 1 cup white chocolate chips (182.4 grams)
  • Optional: walnuts, peanut butter chips, etc.
  • For frosting (optional):
  • ½ cup butter (113.4 grams)
  • 1 pound powdered sugar (453.59 grams)
  • 2-4 tablespoons milk
  1. Preheat oven to 350 degrees F.
  2. Grease 13x9x2 inch baking pan.
  3. Melt butter in a medium size saucepan over a double boiler over low heat.
  4. Remove melted butter from heat and add cocoa. Stir in well until blended.
  5. Add sugar and mix well.
  6. Add vanilla and mix.
  7. Add eggs one at a time beating, blending each one until incorporated.
  8. Then add flour and salt. Mix, but DO NOT OVER MIX.
  9. Stir in chocolate chips and white chocolate chips.
  10. Bake 25-30 minutes (Bubbe always bakes 28 minutes exactly!) Brownies will be done when a toothpick comes out almost clean.
  11. Let brownies cool at least one hour to overnight.
  12. For frosting, beat butter until fluffy, add confectioners' sugar, and incorporate enough milk to get the desired texture.
  13. Frost if desired and garnish with extra chocolate chips or garnish with powdered sugar cut into 24 bars.
  14. Enjoy!




  1. Bubbe says

    Is it proper in this day and age to talk about being “high” (on sugar that is). These have always been the absolute best and only get better with each batch. Please tell your fans that they can also use chocolate or white chocolate chunks if they prefer. Just gives it a little more “je ne sais quoi”.

    Can’t wait to attend your next hang out!

    Your loving Bubbe