These amazing Tappan Hill Brownies are decadent and rich and have this melt-in-your-mouth factor that is ridiculously delicious.

Granted, I need to get out more, but if you are like me, you have no idea what Tappan Hill is or where it’s at.

Let me inform you (since I’m so knowledgeable now) that Tappan Hill is in New York and is a mansion located on the former estate of Mark Twain. You’ve heard of him, right? Phew! At least I passed that test.

A brownie with a bite taken out of it sitting on a napkin.

Anyway, apparently Tappan Hill is known for amazing food and these brownies are quite famous.

A sweet MKC reader, Victoria, sent this recipe to me because she kind of caught the drift that I like chocolate. And of course she’s perfectly, 100% correct.

I know I already have a lot of brownie recipes in the Recipe Index, but seriously, what would you do if you were sent a {new} brownie recipe that was said to be the best brownie recipe known to the world?

And don’t even tell me you wouldn’t be at least half tempted to try it. I was fully tempted, I’ll admit. And so I made them.

And as promised, these really are to-die for.

Let’s talk about how they are different from other brownie recipes because I can assure you, I have way too many recipes waiting in the wings to be introduced to you to be posting brownie recipes exactly like a few of my other favorites.

Brownie squares lined up on a white platter.

First off, the texture of these brownies is unlike any other brownie I’ve tried.

They are decadent and rich but instead of being dense and fudgy they have this melt-in-your-mouth factor that is unstoppable.

It’s like soft velvet ribbons of chocolate ensconced within the brownie. I don’t know. It’s crazy. Crazy good. It must be due in part to whipping up the eggs like there’s no tomorrow.

Incorporating all that air and volume makes for an ethereally light and tender brownie.

Secondly, the pan size matters here. I tried to resist and change the recipe to fit in a pan size I already have but it just didn’t work.

It seems from all the reviews and reprints online and my own experience that you really do need an 8X11-inch cake pan. Clearly I don’t have that size of pan on hand in my kitchen but was easily able to find a disposable pan that size at the store for a dollar or two.

If you are looking to change things up from your regular brownie rotation, I’d say these are definitely worth it. And besides, can one really have too many brownie recipes in their life? I think not.

One Year Ago: Summer Couscous Salad
Two Years Ago: Grilled Sweet Potato Skewers
Three Years Ago: Rhubarb Streusel Cake with Warm Vanilla Sauce


Amazing Tappan Hill Brownies

4.84 stars (12 ratings)


  • 8 ounces (227 g) semisweet baking chocolate, chocolate bar not chocolate chips
  • 2 ounces (57 g) unsweetened baking chocolate
  • 1 cup (227 g) salted butter
  • ½ cup (71 g) flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup plus 2 tablespoons granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 ½ cups (255 g) semisweet chocolate chips
  • 1 ½ cups chopped walnuts, optional


  • Preheat the oven to 350 degrees F. Lightly coat an 8X11-inch baking pan with nonstick cooking spray and set aside.
  • Coarsely chop the semisweet and unsweetened baking chocolate. Melt the butter in a saucepan and bring to a low simmer. Add the chocolate, remove from the heat and stir until the chocolate is completely melted.
  • In a small bowl combine the flour, baking powder, and salt and set aside.
  • In a medium bowl, combine the eggs and sugar and beat with an electric mixer (handheld or stand mixer) until the mixture is very thick and forms ribbons when you lift the beaters away from the batter (5-6 minutes). Mix in the vanilla. Add the melted chocolate and mix until just combined.
  • Fold in the flour mixture with a spatula. Stir in the chocolate chips and nuts (if using).
  • Spread the batter in the greased baking pan. Bake for 30-35 minutes until a toothpick inserted int he center comes out with a bit of gooey batter clinging to it (don’t overbake!).
  • Cool completely in the pan. Refrigerate until ready to serve (these are divine chilled or frozen!).


Baking Pan: pan size matters here. I know it might be annoying to have to buy an 8X11-inch baking pan (the disposable kind work just fine) but the brownie recipe won’t bake as well in a larger (9X13) or smaller (8X8) inch pan.
Serving: 1 Brownie, Calories: 360kcal, Carbohydrates: 28g, Protein: 5g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 54mg, Sodium: 185mg, Fiber: 3g, Sugar: 19g

Recipe Source: from a recipe sent to me by Victoria (from the famed Tappan Hill Mansion in New York)