I love brownies- but let’s face it…the box brownies are so freaking good! Having said that, I want to bake from scratch and control the ingredients, so I’m always on the look out for an amazing recipe to have in my arsenal. Well I found it. Fudgy, thick and soft and has all the same feels of our favorite box brownie- but better!
This is perfect for anytime of course-I mean do you need a special occasion to eat brownies?? But I would have to say, this is perfect for cutting into squares, putting into little snack bags and then put all the little snack bags of brownies into a large gallon freezer bag to pull out and put into kid’s lunch boxes in a pinch. Yes, it’s perfect. Do it–you can thank me later. Having 8 kids has taught me much, brownies in snack size bites to pull out when needed, is one of them. Enjoy!
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servings
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- 24 tbsp. salted butter
- 3 cup granulated sugar
- 1 1/3 cup cocoa powder
- 1 tsp. pure vanilla extract
- 6 large eggs
- 2 cups all purpose flour
- 1 cup chocolate chunks, m&ms, pecans, white chocolate chips, any candy bar chopped, optional
Ingredients
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- Preheat oven to 350 degrees F.
- Butter and flour a 9x12 rectangle baking pan. Set aside.
- Set a medium sized saucepan over medium heat and melt the butter. Next, add the granulated sugar and vanilla. Stir well with a wire whisk. Then, whisk in the cocoa powder. Remove from heat.
- Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well with a wooden spoon until the flour is fully incorporated, but do not beat. Add the chocolate chunks or whatever you want to incorporate (I did chocolate chunks and topped with m&ms) stir gently to fold them into the batter.
- Pour batter into the previously prepared baking pan. Bake at 350 degrees F for 1 hour. Cool completely.
recipe adapted from Good Life Eats
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