Sunday, September 26, 2010

Cocoa Brownies

Sometimes, I get nostalgic for my stay-at-home mom days. And, even though I do miss being able to isolate myself from the world with my two little boys, I also miss being able to cook from scratch on a daily basis. There is something so earthy and fulfilling about cooking from scratch, not being a slave to grocery stores and convenience foods.

Brownie mixes can be bought fairly cheaply at grocery stores. I usually do keep a box or two on hand. But, this afternoon, I was feeling nostalgic as I tend to do on Sunday afternoons when I need to prepare for the upcoming work week and don't want to. So, I pulled out a recipe that I have used numerous times, and as I mixed the batter, I thought back to a time when two bald-headed baby boys ran around and screamed all day long. Oh, there's still screaming going on around here, but they both have hair now.

This recipe is from Gooseberry Patch's One-Pot Meals, copyright 2005.

Cocoa Brownies

1 c. sugar
2/3 c. all-purpose flour
1/2 c. baking cocoa
1/2 t. baking powder
1/2 c. margarine, melted
1 tsp. vanilla extract
2 eggs
3/4 c. semi-sweet chocolate chips

Combine sugar, flour, baking cocoa and baking powder; add margarine, vanilla and eggs. Spread in a greased 9"x9" baking pan; sprinkle with chocolate chips. Bake at 350 degrees for 20 to 25 minutes. Cut into squares. Makes 1-1/2 to 2 dozen.

The great thing about these brownies is that the ingredients are so common that I'm sure you probably have what it takes to make them in your pantry right now.

Another thing I love about this recipe is that it calls for melted margarine instead of butter. Now, I do love to use butter in baking, but margarine is cheaper. Another tip when making brownies, beat the eggs well in a separate bowl before you add them to the batter. This is very important. It's almost impossible to get the eggs fully incorporated into the batter unless they're mixed up separately. Have you bitten into a brownie and tasted something chewy? Well, that's the egg, unfortunately.

Tempting, I know. But much better when baked.

I think this is a little more than chips than required. I added a little flour to them and stirred them into the batter. The extra flour keeps the chips from sinking to the bottom of the batter as the brownies bake.

Ooey, gooey, cocoa-licious! Enjoy!!

Linked to Gooseberry Patch's Recipe Round-Up


  1. Thanks for sharing this Gooseberry Patch recipe, Kim, and for stopping by the blog to let us know about A Well-Seasoned Life! Your photos and tips are it too early for brownies? :)

  2. I just made these and they are excellent!!! Oh are these chewy and good chocolate flavor!! Love them. Going to mark the page in my book:0):0)

  3. These are my all-time favorite brownies. I've made them so many times and they're always perfect.


I love reading and responding to your comments. While links to your food/family-related blogs are welcome, no solicitation is allowed. Thank you for your understanding.

Note: Only a member of this blog may post a comment.