A precious son made this for our family today. We had tested this recipe a week or more ago. I am always on the look out for the perfect brownie- especially as all of our brownies are always home-made. Never store bought and never from a mix. (We have had brownies from CherryBrook Kitchen in the past- but not in a couple of years.)

Anyway- these are perfect deep, dark chocolate brownies. The amount of cocoa  and sugar in them is almost shocking. 🙂 I found this recipe through a forum where people were sharing their favorite home-made brownie recipe. This is defnitely the best one I have ever tried and now replaces our proven favorite.

Valentine’s Day Home-Made Brownies

(This is the doubled version of this recipe. You can halve it and bake it in an 8 by 8 square. You can also make it go farther- with a thinner brownie and bake it in an 11 by 14 or so pyrex – the next biggest size after 9 by 13. This is what we did today. Adjust bake time as needed.)

Preheat Oven to 300 degrees.

Grease and flour a 9 by 13 baking dish.


8 eggs

2 cups white sugar

2 cups brown sugar

2 cups oil

2 1/2 cups Hershey’s Cocoa

4 tsp  pure Vanilla Extract

1 cup flour (Yes, only one cup flour in the whole, doubled recipe.) This delicacy is mainly eggs, sugar, and cocoa!!

1 tsp kosher salt


Beat eggs thoroughly. We beat them by hand with no issues.

Add sugars and mix.

Add remaining ingredients and mix until nice and smooth.

Bake one hour or so. Should be nice and flaky around the edges the way only a brownie can be. Adjust for personal taste as far as firmness and so forth. May have to bake a bit longer. The 8 by 8 size recipe states to bake for 45 minutes.