BIG BATCH COCOA BROWNIES

Big Batch Cocoa Brownies image

Provided by Garrison Wayne

Time 45m

Number Of Ingredients 16

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FOR THE BATTER
1 c plus 2 tbsp cocoa powder
1 3/4 c sugar
1/2 tsp salt
1 1/2 stick unsalted butter, melted and cooled
3 large eggs plus 1 yolk
1 tsp vanilla
1/2 c all purpose flour
3/4 c chopped nuts
FOR THE FROSTING
1/4 c unsalted butter, softened
1 pinch salt
1/4 c cocoa pwder
2 c powdered sugar
1/4 tsp vanilla
2 Tbsp milk

Steps:

1. Line a rectangular baking dish 9 x 13 with non stick foil. Have the non stick side facing up. Cut foil long enough to hang over at each end, so you can pull the layer of brownies out of the pan later. Preheat oven to 325.
2. In a large bowl mix the cocoa, sugar and salt. Add the melted butter and stir with a spoon to mix well.
3. Add the eggs one at a time along with the 1 extra yolk. Beat well after each addition. Stir in the vanilla.
4. Add the flour and nuts all at once and fold with a rubber spatula just until mixed. Do not over beat.
5. Turn batter out in to the prepared pan and spread evenly with the back of a metal spoon.
6. Bake in preheated oven for about 24 minutes. A pick will come out mostly clean. Do not over bake.
7. Cool completely on a rack.
8. Mix the frosting ingredients in a medium bowl and beat with a spoon until smooth. Frost the top of the brownies.
9. Keep brownies tightly covered before portioning to serve. Makes 24 2 inch square brownies or more if you make smaller squares. You can pull the entire sheet of brownies out to cut, by pulling up the extended ends of the foil.