These brownies have about as high a ratio of chocolate to brownie as possible.  It is about as much chocolate as you can get without injecting it directly into your veins.  My point is, with over twice as much cocoa powder as flour, these brownies are rich, dense and delicious.

Brownies are such an easy thing to make, it is surprising most people use a mix when making them.  This recipe probably takes 5 minutes longer than a mix and is so delicious.  Plus you get the satisfaction of having made them from scratch.
I didn't have any ice cream, but brownies and vanilla ice cream are one of the great joys in life.  Maybe a drizzle of hot fudge sauce if you're feeling really decadent, but these don't need dressing up, they're wonderful the way they are!


Soft butter, for greasing the pan
Flour, for dusting the buttered pan
6 large eggs
1 1/2 cups sugar, sifted
1 1/2 cups brown sugar, sifted
3 sticks butter, melted
1 3/4 cups cocoa, sifted
1 tbsp vanilla extract
3/4 cup flour, sifted
3/4 tsp kosher salt
1. Grease 9x13 baking ban. Sprinkle with flour and dump out extras.
2. Beat together eggs, sugar, butter and vanilla.
3. Add cocoa, flour, and salt and mix until blended. Pour into pan.
4. Bake in a 300 degree oven for 45 minutes or until a toothpick comes out smooth.

Recipe from Food Network

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