This just beats all. How can you top an afternoon spent making (and eating) soft gooey brownies with one of your bestest friends in the whole wide world?
Cocoa Brownies
1 1/2 c cocoa powder
2 1/2 c sugar
1 t vanilla
pinch of salt
2 1/2 sticks (10 oz) butter (melted)
4 eggs
2/3 cups flour
In a large bowl, mix the cocoa and sugar. Add the vanilla, salt, and melted butter.
Mix.
Add the eggs one at a time. Mix thoroughly.
Stir in the flour just until blended.
Spread the batter evenly on a sheet pan (or jelly roll pan, or 9x13 pan) lined with parchment paper (or wax paper or foil).
Bake at 325F for about 20 minutes. Let cool before cutting.
I asked Rosalind and Nina to use a half sheet pan because I wanted the brownies thinner than usual. Little did they know that I had planned on claiming half of their creation to use as crust and topping (brownie cubes) for my turtle cheesecake.
Very sweet (in more ways than one). And, my, aren't you efficient? That looks positively sinful. I'm sorry I'm not there to sample it...
ReplyDeleteIt does look positively sinful. That's probably why it's one of my top selling desserts at the restaurant. This was going to be Rachel's b-day cake.
ReplyDelete