“This is really the ideal recipe for a granny! You mix the dry ingredients and keep in a tin at room temperature. Then, for the kiddies or the adults, you use 2 cups mix plus the wet ingredients, and quick as a wink you have a plateful of fresh brownies. I amended the recipe very slightly after Kat's Mom's helpful review, as her tweaks perfected this old recipe! (POSTSCRIPT: Read the last part of Kat's Mom's review: I thought her idea was brilliant! Thanks, Kat's Mom!!)”
12-16 cookies

Ingredients Nutrition

  • The dry mixture
  • 5 cups sugar
  • 3 cups unsweetened cocoa powder, bitter not sweetened
  • 3 cups flour
  • 6 teaspoons baking powder
  • 1 tablespoon salt
  • The wet mixture
  • 7 tablespoons melted butter
  • 2 large eggs, largest size, beaten
  • 1 -2 tablespoon water
  • 1 teaspoon vanilla
  • Optional but really makes a difference
  • 12 cup walnuts (optional) or 12 cup pecans (optional) or 12 cup macadamias, broken (optional)
  • 12 cup chocolate chips or 12 cup grated chocolate, semisweet


  1. In a large bowl, mix the dry ingredients very, very well using a whisk and turning over with a spoon. Make sure the mixture is smooth and without lumps.
  2. Transfer to an airtight container and keep at room temperature in a cupboard.
  3. Makes 10+ cups dry mixture.
  4. To bake a quick batch:.
  5. Heat oven to 350 deg F/180 deg Celsius. If using a convection/fan oven, lower temperature slightly.
  6. Line an 8 x 8" (approx.) square baking dish or tin with foil or non-stick paper, and grease the foil/baking paper as well.
  7. Shake the dry mixture in the tin to aerate, then sift 2 cups into a mixing bowl.
  8. Combine with the butter, beaten eggs, just enough water* and vanilla, until well blended.
  9. *Don't use 2 tablespoons water all at once, as you might not need it.
  10. Use your own judgement here: because the dry mixture might have settled and become denser, your wet mixture could be a little dry. Add a teaspoon of water at a time and blend, adding a little more if necessary.
  11. At the same time you might be using cup measures smaller than an 8 oz/250 ml measuring cup, in which case do not add the water until you have blended in the eggs and butter.
  12. Then use just enough water: you want a firm, smooth, easily spreadable batter.
  13. At this stage you add the nuts and chocolate bits, if used. Someone also suggested chopped marshmallows -- I haven't tried that.
  14. The chocolate chips or grated chocolate plus nuts put this brownie in a higher league!
  15. Spread in prepared pan, and bake about 35 minutes until a skewer inserted comes out clean.
  16. Cool on a wire rack and cut into neat bars when cool.

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