Oh how we love East Hill Farm. It has become a favorite family retreat for many years, and we enjoy it in all seasons. The food at the farm is fantastic... made with lots of local ingredients, including eggs from their very own hen house. I just couldn't resist buying their cookbook so that I could test out their decadent brownie recipe at home. It wasn't long before I realized that our Missions Committee at church could multiply this recipe and make big batches for our friends at the Lowell Transitional Living Center, which we now do each and every month.
http://www.ltlc.org/
The recipe below calls for a half sheet pan. Believe me, you'll love them so much that you'll never want to make them in a smaller pan again. But, if you don't have a half sheet pan, you can halve this recipe and bake them in a typical 9x14 cake/brownie pan.
Ingredients: (...for half sheet pan. For 9x14 pan, cut this recipe in half.)
- 1 lb. butter (4 sticks at room temperature, and I use unsalted for baking)
- 4 cups sugar
- 8 eggs
- 2 cups flour (big fan of King Arthur brand)
- 1 cup cocoa powder (I use Hershey's)
- 1 tbsp vanilla (pure, not imitation extract)
- 1 cup chocolate chips (Nestle, of course)
Preheat over to 325 degrees. Prepare your half sheet pan with non-stick spray.
I like Pam with flour. Combine butter and sugar until blended. Add eggs two at a time. Slowly blend in flour and cocoa powder. Add vanilla. Add chocolate chips. Bake for 35 minutes and cool before cutting.
