Bombproof Brownies ~ The Best Brownie Recipe Ever!

I know, that title sets the bar pretty high, but these are super easy and TO DIE FOR. Unless you use a sugar replacement, then they’re terrible and you cry. Uh, not that that happened to me or anything. Anyways, I apologize for no picture, I don’t seem to have one from a previous batch and since we’re in the middle of moving, I can’t make them today. I’ll update the next time I bake them, I promise.

This recipe came from my Aunt Jina, who has been the source of many of my favourite recipes. I’ve added marachino cherries to the mix (my all-time favourite way to make these) and Skor bits (which melted and didn’t give the crunch I wanted; next time I’ll roughly chop a bar instead and that should be delicous), and I’ve used flavoured chocolate chips, like mint and raspberry (in separate batches) instead of plain chocolate chips. They’re fabulous no matter how you make them!

Bombproof brownies


  • 1/4 cup butter
  • 1 cup semi-sweet chocolate chips
  • 1 unsweetened baker’s chocolate square
  • 1 tsp vanilla
  • 1 cup sugar
  • 1 cup flour
  • 3 eggs, beaten


  1. Place the butter, chocolate chips, chocolate square and vanilla in a double boiler on low heat and stir constantly until everything is melted.
  2. In a separate bowl, combine the sugar, flour and eggs.
  3. Let the chocolate mixture cool slightly, then slowly add the sugar mixture and stir until smooth.
  4. Spread batter evenly in a greased 8×8 inch pan.
  5. Bake at 350 degrees for 25-30 minutes.

Try not to eat them all in one sitting, and enjoy!

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