Brownie Fingers

READY IN: 47mins
YIELD: 64 bars




  • Heat oven to 350°F Line a 13x9x2 inch baking pan with foil, grease foil.
  • Set aside.
  • Melt butter and chocolate in a large saucepan over LOW heat till smooth.
  • Do NOT COOK, you are only melting the chocolate and butter together, this is very very important.
  • Remove from heat.
  • Stir in eggs, granulated sugar, and vanilla.
  • Stir in flour and the ¾ cup cocoa powder.
  • Spread batter in prepared pan.
  • Bake for 22 to 25 minutes or till a wooden toothpick inserted in the center comes out clean.
  • Cool in pan on a wire rack.
  • Lift brownies from pan with foil.
  • Cut into bars, wiping knife between cuts.
  • Roll in powdered sugar or, in a mixture of equal parts powdered sugar and cocoa powder.
  • I usually serve them plain, and I think they are just fine, but my husband like them rolled in the cocoa sugar the best.
  • Makes 64.
  • To store: Place in layers separated by waxed paper in an airtight container; cover.
  • Store at room temperature up to 3 days or freeze up to 3 months.