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Perfect Recipe Baking Book -- Murray Jaffe's Perfect Brownies

Murray’s Perfect Brownies are an easy cocoa based brownie recipe.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Author Cookie Madness


  • 4 ounces 1 stick salted butter, room temperature **
  • 1 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup plus 1 tablespoon cocoa – measure then sift after measuring
  • 1 cup plus 2 tablespoons all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt **
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 3/4 cup coarsely chopped toasted walnuts


  • Line an 8 inch square metal pan with foil and spray bottom with cooking spray.
  • Preheat oven to 350 degrees F. Position rack to center.
  • In a large bowl, beat the butter until creamy. Beat in the sugar until mixed in. Beat in the eggs (just until mixed -- don't beat in a lot of air), then add the cocoa and mix until smooth. Thoroughly blend together the flour, baking powder and salt. Add to the mixing bowl and beat for 2 minutes (important ). Add the water and vanilla and mix, then mix in the walnuts. Dough will be stiff and sticky.
  • Spread dough in pan and bake for 30 40 minutes (I baked for 30) or until a toothpick inserted in the center comes out without batter on it.
  • Let cool for a few hours, then lift from pan and cut into 16 squares.


**Murray uses salted butter. I used unsalted and increased the salt in the recipe by 1/4 scant teaspoon to make 1/2 scant teaspoon.