Sunday, November 11, 2012


This recipe was originally from my mom. I will choose from-scratch brownies over a box any day. And, they are super easy to make. If you are doubling the recipe, use a jelly roll pan/cookie sheet and bake for the normal amount of time. I never make less than a double batch of these because there are always neighbors or co-workers to fatten up, or a big dinner party to throw. Oh, and if you are really up for a treat, top these warm brownies with ice cream and my sister Jennifer's hot fudge. Delicious!

1 c. butter
1/2 c. unsweetened cocoa powder
2 c. sugar
4 eggs
1 1/4 c. flour
1 t. vanilla
1/2 t. salt
1 c. chopped nuts (optional)

Preheat oven to 350 degrees. Grease 9X13 pan. In large saucepan over very low heat, melt butter and chocolate, stirring constantly. Remove from heat, add sugar, and cool mixture. Add eggs, one at a time, beating well after each addition. Add flour, salt, vanilla, and nuts, if desired. Beat until smooth. Pour into prepared pan and bake for 30 minutes. Let cool in pan for at least 5 minutes before cutting.

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