Moist, rich, delicious… these are the ultimate brownies. I love to make them for parties, which is why I’ve given you 2 recipes below. Definitely do not make the half sheet pan of brownies if  you’re not having a party, because you won’t be able to stop eating them and it makes about 50 brownies!!

As with anything, the better the ingredients, the better the end result. Using a good cocoa and quality chocolate chips makes all the difference. I have also used Cocoa to coat the pan instead of flour, as you will see below in the instructions. I like to do that when I’m baking anything chocolate. That way you don’t end up with white flour at the bottom of your brownies. It works just as well as the flour and it’s a way to get a little more chocolate!

These brownies will keep in the fridge for a week. They also freeze well. So, they’re perfect to cut into portions and freeze. Then when you’re craving something sweet, you can take one out, pop it in the toaster oven/oven for a few minutes and it tastes like it was just baked. Did I mention that these brownies are wonderful topped with vanilla ice cream or frozen yogurt?    

INGREDIENTS
For a Half Sheet Pan (18” x 13”) – makes approximately 50 brownies
1 lb. Butter
4 ½ cups Sugar
10 Eggs, beaten
1 ½ tsp Vanilla Extract
1 ¾ cup Flour
1 ¾ cup 70% Cocoa Powder
1 cup Semi-sweet Chocolate Chips
1 ½ cups chopped Nuts (optional)

For a Quarter Sheet Pan (13” x 9”) – makes approximately 25 brownies
2 sticks of Butter
2 ¼ cups Sugar
5 Eggs, beaten
1 tsp Vanilla Extract
¾ cup, plus 2 Tbsp of Flour
¾ cup, plus 2 Tbsp of 70% Cocoa Powder
½ cup Semi-sweet Chocolate Chips
¾ cup chopped Nuts (optional)

METHOD
Butter a half or quarter sheet pan and place a sheet of parchment paper on the bottom, then grease that and coat with flour.
Set aside.
Preheat the oven to 350 degrees.
Melt the butter in a large pot and add the sugar.
Stir with a wooden spoon until the sugar and butter are dissolved and creamy.
Remove from the heat and pour into the bowl of your electric mixer.
Turn setting on medium and continue to whip the sugar and butter.
Add in the vanilla extract.
Crack all of the eggs into a separate bowl.
Keeping the mixer set on medium, add the eggs into the sugar mixture a little at a time, until all of the eggs have been incorporated.
Stop the mixer and add the flour and cocoa into the bowl.
Turn mixer on medium low and stir in the flour and cocoa.
Add the chocolate chips and mix just to incorporate.
Pour into the prepared baking sheet and place into the oven.
Bake approximately 30 to 35 minutes.
Remove from oven and place on a cooling rack.
Once they have cooled, place the same size baking sheet on top of the brownies and invert the sheet to unmold the brownies.
Then remove the parchment paper and place back into the baking sheet or on a cutting board and cut into 2-inch squares.

Note: If using nuts, you can either add them to the brownie mixture with the chocolate chips or you can sprinkle the nuts on top before you place them into the oven.

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