I’ve been keeping a momentous secret from you. Brownies are one of my specialties, and my stunner of a brownie recipe still hasn’t graced the pages of this blog until today. Sure, five minute brownies are insanely delish & here at my house easy enough to be made exclusively by my husband, but these cocoa brownies are my love.
The recipe isn’t dainty. A small square pan just wouldn’t be enough, so this bakes up a big and beautiful 9×13″ pan of thick, fudgy brownies. I suppose you could cut it into 24 pieces, but if you’re like me, you just want to top that whole pan with vanilla ice cream, grab a fork, and go to town. Need even more incentive to make these chocolate beauties? This recipe may be doubled and baked in a 12 x 17″ sheet pan!
- 1 c. butter
- 2 c. sugar
- 4 eggs
- 1 t. vanilla
- 1 ¼ c. flour
- ¾ c. cocoa
- ½ t. baking powder
- ¼ t. salt
- ⅛ t. coffee grounds or 1T. brewed coffee
- Preheat oven to 350F. Grease a 13 x 9" baking dish.
- Cream butter and sugar until fluffy, about 5 minutes. Add eggs one at a time, then vanilla. Combine dry ingredients and pour in on low speed. Mix only until batter is uniform
- Bake 35 minutes or until a toothpick inserted removes clean.