Back in the day when my husband & I were dating, part of what attracted me to him was the fact that every time I showed up at his house, his mom always had a pan of freshly baked brownies in the kitchen. How could I possibly go wrong marrying this guy?!?
Shortly after we were married, my mother-in-law, Nancy, shared her brownie recipe with me and this was one of the first things I learned how to bake. I love this recipe because it’s hard to mess-up, I always have the ingredients on-hand, and everyone will sing your praises for sharing these brownies with them!
Once you’ve gathered the ingredients, you can whip up a bowl of these babies in about 6 minutes and 47 seconds … or faster if you don’t have sweet little hands trying to help! I promise you will lose all desire for brownies made from a box mix after you’ve baked Nancy’s brownies. Warning! This recipe makes enough for a party, so only make this recipe when you are planning on sharing brownies with a lot of people!! Otherwise, you’ll have gooey brownies staring at you for days.
Grandma Nancy's Brownies
- 2 cups unsalted butter, melted
- 1 1/2 cups cocoa powder
- 4 cups sugar
- 7 eggs, lightly whipped to break up the yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 rounded teaspoon pink salt
- 2 cups chocolate chips
- Optional add-ins: nuts, Andries Mints, candy pieces, etc! Be creative!
- Preheat oven to 350-degrees F. Prepare a baking sheet (the common half-sheet size that is about 18×13-inches) with your favorite cooking spray.
- In a large mixing bowl, combine the melted butter, cocoa powder, and sugar until there are no more dry pieces of cocoa powder.
- Add in the eggs and mix until you can no longer see any yolks and egg whites in the batter.
- Add in the vanilla, flour, baking powder, and salt and mix together until the batter is mostly smooth and you can no longer see any dry pieces of flour, but do not over mix.
- Stir in the chocolate chips and any other mix-in that you would like to add.
- Pour the batter into the greased baking sheet and bake for about 30 minutes – I recommend checking the brownies at 25 minutes. A toothpick inserted into the center should come out mostly clean, but be careful to not over bake.
- Allow the brownies to cool to room temperature before cutting them. Brownies are best served the day they were baked, but you can store leftover brownies in an air-tight container at room temperature for a couple days.