“A more cake-like brownie than most, though you can cook it less or more to get a more cakey or gooey brownie. I got this recipe from a kids' cookbook about 15 years ago...been making it ever since, as they are super-easy. Great for bake sales too, because you can easily double the recipe and put it in a jellyroll pan. I've also added 1 c. chopped nuts, chocolate chips, etc. with superb results”
12-16 brownies

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Grease an 8x8 or 9x13 pan (or a standard jellyroll pan, if you're doubling the recipe) .
  2. Combine butter, sugar and cocoa. Mix in eggs, one at a time, and then add vanilla.
  3. Mix in salt, then flour, a little at a time, until batter is only slightly lumpy.
  4. Pour into prepared pan and bake ~45min. for an 8x8 pan, ~25 minute for a 9x13 pan or the jellyroll pan with a double batch.
  5. Lick bowl, spoon, fingers.
  6. Once finished, allow brownies to cool. Sift powdered sugar over top and slice.

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