Saturday, November 20, 2010

Brownies for a Crowd

Our oldest left for college in August and he's coming home today for the Thanksgiving holidays.  Time to make brownies.  I like this recipe - simple ingredients, large quantities, thick and chewy brownies (not cakey).
For the brownie base - eggs, flour, sugar, butter, cocoa, salt, and vanilla
For the brownie base:

8 eggs
4 cups sugar
2 tsp salt
4 tsp vanilla
2 cups butter melted
3 cups flour
1 1/2 cups cocoa

1.  Preheat oven to 350F.  Line a 12X18 pan with parchment paper.
2.  Beat eggs in a large bowl with a mixer.  Add sugar, salt, and vanilla and beat for a minute.
3.  Add cooled, melted butter to egg mixture and blend. 
4.  Add flour and cocoa to mixture and combine.
5.  Spread into prepared pan and bake for 25 minutes.

Batter in pan ready for baking
6.  Cool brownies for 15 minutes.
7.  Prepare frosting.

4 cups of powdered sugar
1/2 cup of butter, softened
1/2 cup cocoa
1/4 cup milk

8.  Blend powdered sugar, ,butter, and cocoa with enough milk to make the frosting a spreadable consistency.  For me this was about a 1/4 cup, splash at a time.

Preparing the frosting/glaze
9.  Spread frosting over the warm brownies until smooth and a bit melted.  Allow brownies to cool completely before cutting and serving.

Spread frosting over brownies
Allow brownies and frosting to cool completely
Makes 30 large brownies.  Freezes well if you have any left over.
Stuart preparing to perform at a local elementary school on Veteran's Day

Welcome home.



  1. Astrid - these look amazing!

    Please, keep this quiet around the ol' EPA, but I am going to try these sometime...I'll let you know how they turn out!

    Are they similar to "Texas Sheet Cake"?

    Angela F.

  2. Angie

    I think Texas Sheet Cake may have a bit of cinnamon in the mix. These are very similar. I spent my high school and college years in Texas which may explain the love!