2 teaspoons salt
2 cups of butter, melted
1 1/2 cups Hershey’s cocoa
4 cups sugar
4 teaspoons vanilla
3 cups flour
Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 minute.
Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended.
Add flour mixture to egg mixture and mix until well combined.
Spread onto a greased jelly roll pan (12 x 17) and bake at 350 degrees for 20-25 minutes. You could probably half this recipe and bake it in a 9X13 pan. Cool for 15 minutes and spread with frosting.
Frosting
4 cups powdered sugar
1/2 cup butter, softened
1/2 cup cocoa
milk
Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency. You do not want to add more than 1/2 cup of milk or your frosting will be too wet. You want a thick frosting that's barely spreadable. Spread over the brownies after they had cooled for 15 minutes. Keep spreading as the frosting melts making it even on the brownies. Allow brownies to continue to cool. Makes 30 good sized brownies.
