Better than Boxed Brownies {Recipe}

These way-better-than-a-box brownies come all the way from Peru from our dear missionary friend Anita Stanton. She and her husband Sheridan have served as church planters in Peru since 1983. In addition to working very hard teaching the Peruvian ladies and developing children’s material, Anita is known for her phenomenal hospitality and knack for cooking. She makes just about everything from scratch–even her mayonnaise. That used to fascinate me as a kid! (Who am I kidding, that still fascinates me now!)

Anita brought these delicious, completely homemade brownies to our last Supper & Scripture this summer and they were quite the hit! One of my favorite things about this recipe? It dirties up only one pan and makes a 9×13 instead of your typical 8×8!

It is always a pleasure to have the Stantons in our home when they’re on furlough—and maybe one day I’ll finally be able to visit them in Peru for some homemade mayonnaise, brownies, and hopefully no chicken feet. 😉

Better than Boxed Brownies

1 ¼ C. butter or margarine
¾ C. Hershey’s dark cocoa
2 C. sugar
4 eggs, well-beaten
1 tsp. vanilla
1 C. flour
¼ tsp. salt
1 C. walnuts (optional)
Powdered sugar (optional)

Heat oven to 350o.  In medium saucepan, melt butter. Remove from heat and whisk in cocoa and sugar. Once mixture is completely cool, whisk in eggs. Stir in vanilla. Fold in flour and salt until just blended and add the optional nuts. Pour into well-greased 9×13” baking dish. Bake at 350o for 30-35 minutes until shiny and firm on top. Sprinkle with powdered sugar, if desired.

The sweet Stantons and I the night before they returned to Peru on their last furlough in 2009.

{If you enjoyed this recipe–and I know you did–would you consider donating to the Stanton’s work to further the Gospel throughout Peru?}

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