- 2 1/2 sticks butter, melted (10 ounces)
- 1 cup Equal Exchange Organic Baking Cocoa
- 1 pound brown sugar
- 5 eggs
- 1 teaspoon pure vanilla extract
- 1 cup unbleached white flour
Preheat the oven to 350 degrees and oil a 9x12-inch baking pan. Beat the cocoa into the melted butter with an electric mixer until smooth. Add each of the remaining ingredients in turn, beating after each addition until smooth. Pour the batter into the pan and bake for about 25 minutes, until the middle is set and the edges are pulling away from the sides of the pan. (Yields 12 generous brownies)
From the Moosewood Restaurant Low Fat Favorites, published by Clarkson N. Potter, Inc. 1996.