One of our favorite things to make anytime, even for the holidays, is brownies. They are pretty much a guaranteed crowd-pleaser and fit with any occasion. My husband is a brownie connoisseur, so if he has approved this recipe, you know it has to be good. I had an old recipe for a brownie mix, but it called for vegetable shortening and I just don’t use that stuff, except for seasoning my cast iron pans (actually I use lard for that now).
Anyway, see what we made for my husband’s birthday one year? We stacked a pedestal cake plate on top of another platter and just loaded it with brownies.
- 6 cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons salt
- 8 cups sugar
- 1 8 oz. can unsweetened cocoa powder
In a large bowl, combine together flour, baking powder, and salt.
Add sugar and cocoa. Blend well.
Store in an airtight labeled container.
Cardamom’s Best Brownies
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1/4 cup oil or melted butter
- 2 cups Brownie Mix
- 1/2 cup chopped nuts (optional)
Preheat oven to 350º. Grease and flour an 8-inch square pan.
In a medium bowl, mix eggs, vanilla, oil/melted butter, and Brownie Mix. Beat until smooth. If desired, stir in nuts.
Pour into prepared pan. Bake 30-35 minutes.
My notes on this after I developed this recipe say, “Perfect! Nice & chewy, not too crumbly or sweet. Nice, crunchy top.”
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