Fudgy, Moist, Outrageously Delicious Chocolate Brownies!

I think most people like brownies. If you do, you will love these. Heavy on the chocolate and butter, this makes a 15 x 10 pan of amazing. It’s easy, so brownie mixes can become a thing of your past. Perfect size for parties, cook outs, bring alongs. Even people who don’t care for brownies like these. Prepare to amaze and impress!

Put 2 sticks butter and 6 squares unsweetened baking chocolate in a large microwave safe bowl and melt over 5 to 6 minutes, stirring after each minute. Or do it in a saucepan over low heat, stirring as it melts. Let it cool a bit.

Beat the heck out of 6 eggs, for 5 to 6 minutes, until really thick and lemony colored. Continue beating as you gradually add 3C sugar. Continue beating as you gradually add in the chocolate/butter mixture. Mix away as you add 3/4C milk and 3T vanilla. Sift 2C flour with 1-1/2t salt. Add this to the batter a scoop at a time, beating well and scraping the sides of the bowl after each addition.

Now, you weird nut lovers can stir in 1-1/2 C chopped walnuts or pecans at this point. I don’t. I like nuts, just not in things like brownies or fudge. But that’s just me.

Grease or spray a 15 x 10 jelly roll pan and pour batter into pan. Spread to sides and corners of pan. Bake in 350 F oven for 30 to 35 minutes, til a toothpick comes out clean. Cool in pan on a wire rack, and cut into squares or bars. Keep in an airtight container. Not that they will last any length of time!

So, today’s lesson is homemade brownies are easy, delightful, and light years better than a mix!

Dee-damn-lish!

Love, Grammy ❤

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