• Sylvia Goolsby

Sylvia’s Cocoa Brownies

Yield: 1/2 sheet pan

12.5 oz. butter

4 lbs. sugar

2 c. Unsweetened cocoa

2/3 tsp. salt

1/2 tsp. vanilla extract

5 large eggs

1 1/4 c. a.p. flour


(Bake on lower third of oven rack at 325 degrees) Line bottom of baking pan with parchment leaving overhang on two opposite sides.

Combine the butter, sugar, cocoa and salt in medium heatproof bowl and put in microwave until very warm to touch and butter is melted completely. Remove from oven and stir in vanilla, then add eggs, one at a time, stirring vigorously after each one. When batter looks thick, shiny and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 1 minute. (If adding nuts or chips, add at this time).

Spread evenly in prepared pan. Bake until toothpick plunged into center emerges slightly moist with batter, approx. 35 minutes (start checking at the 25 minute range). Let completely cool on rack.

Lift up the ends of the parchment and transfer brownies to cutting board. Cut into 16 - 25 squares.

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