Hello everybirdie. Have you ever been flipping through a cookbook, or scrolling the internet and stumble upon a recipe? YOu make it, and everyone. I mean EVERYONE. Tells you to save this recipe. That you don’t need to search any farther for the brownie recipe. YOu have found it. Well, this is that recipe for me. 

Those of you who have been around this blog for a while, have seen this recipe a bunch of times. 

It comes from a Cookbook I paid only $1 for at my local library book sale. The title of the cookbook is “West Point Women’s Club ‘Good to The Corps.’“

 The recipe and the measurements will be in the description down below. Feel free to check it out. 

The ingredients you will need are:

  • Butter, melted
  • Sugar
  • Brown sugar (i have been doing 1 cup of brown sugar and 1 cup of regular, granulated, sugar) 
  • Nuts (optional)
  • Cocoa
  • Eggs
  • Flour
  • Baking powder
  • Vanilla

The first thing you want to do is preheat your oven to 350℉.

In a large mixing bowl, you are going to mix together your melted butter and sugar. 

Then you are going to add all of your other ingredients (cocoa, eggs, flour baking powder, and vanilla.)

I was reading a blog a few years ago. And they were making brownies. They said that they always do no more than 100 strokes when making brownies. I have recently been doing this and it actually works. 

Once your brownie mixture is done. You are going to pour it into a greased and floured 9×13 inch pan. 

Bake for about 25-30 minutes. Set your timer for 25 minutes. Like my mom always tells me “You can always add time. You can NEVER take time away. Always go with the smaller number and add time.”

Let it cool a little bit before devouring it. Yes, I did say devour. I am not joking when I say that this is one of the family’s most requested desserts. It is fast and it is easy. 

I hope that you like this recipe. Feel free to check out the description down below. See you in the next recipe. Thank you.

Show the original author some 💖💖💖 Robby’s Cookbook Collection

Here is a printable version of this recipe: on the blog

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