I love the holidays. I love everything about the holidays. I love cookie swaps and open houses and… well, anything to do with food really. This recipe is one that makes it super simple to whip up a huge number of brownies at one shot - instead of having to make multiple 13×9 pans. My favorite pan for this sort of thing is Nordic Ware 43100 Bakers Half Sheet, 13 by 18 by 1 Inch. (Yes, that’s an affiliate link, and no, I’m not exactly rolling around in the cash over here.) They come in handy for everything from roasting multiple pounds of Brussels sprouts to whipping up piles of mini calzones, and everything in between.
Anyway, I digress. These are yum brownies. They have a cake-like consistency which isn’t normally my favorite, but you can either leave them alone and leave them a bit understated - or go crazy and whip up some butter-cream (mmm peanut butter icing!) to top them with. Many brownies. Many options. See, it’s good to have options!
- 8 eggs
- 2 tsp. salt
- 2 cups of melted butter
- 1 1/2 cups cocoa
- 4 cups sugar
- 4 tsp. vanilla
- 3 cups flour
- Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 minute.
- Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended.
- Add flour mixture to egg mixture and mix until well combined.
- Spread onto a greased jelly roll pan (12 x 17) and bake at 350 degrees for 30-40 minutes
- Cool for 15 minutes and cut into squares.