Brownies – and all things chocolate make me happy. Especially this recipe. I’ve made my share of boxed brownies, but when I want a treat, this recipe is what I go for. My daughter Rebekah found this recipe in The Reader’s Digest years ago and we’ve used the recipe ever since. It’s been so many years that the clipped copy is gone and I have no idea who (if there is someone) to credit for the recipe.
You’ll need the regular ingredients: cocoa, butter, flour, sugar, eggs, salt, and vanilla. I use real butter and skimp on the sugar.
Let me tell you one secret: the batter* is as good as the baked product! These brownies are soft and tasty without an excess of chocolate flavor. They are sweet but not too sweet. Just sweet enough!
The recipe has a frosting, but I rarely make the frosting. We like th
em just the way they are.
So mix up a double batch and put one in the freezer. You’ll be so glad you did!
*Yes, I know this batter has raw eggs. I know what folks say about eating raw eggs. Yes, I still lick the batter off the spatula.
- 1 cup butter
- 2 cups sugar
- ⅓ cup cocoa
- 4 eggs
- 1½ cups flour
- 2 tsp. vanilla
- ¼ tsp. salt
- 1⅔ cups powdered sugar
- ½ cup softened butter
- ⅓ cup evaporated milk
- ⅓ cup cocoa
- Mix butter, sugar, and cocoa together.
- Stir int he eggs.
- Add the flour, salt, and vanilla
- Stir together.
- Pour into greased 9 x 13-inch pan
- Bake at 350 for 20 minutes or until done
- Mix ingredients together and put on top of brownies when slightly cooled