- 2 cups sugar
- 2 sticks of margarine
- 4 eggs
- 2 teaspoons vanilla
- 1 cup flour
- dash salt
- 2 tablespoons cocoa
Pour into a 10 x 13 pan, bake at 350 degrees for 30-35 minutes. Let cool.
- 1 1/2 cup sugar
- 1/3 cup margarine
- 6 tablespoons milk
- 1/2 cup chocolate chips
Boil 20 seconds. Spread over cool brownies.
NOTE: Irma Sankey worked in the office of Sacred Heart School in West Des Moines, Iowa when my mom was a teacher there in the sixties, and this was Irma’s recipe. It’s a family favorite and one of my mom’s “standby” dessert recipes, so I of course have a copy of it and still make it today — and I still call them “Browies by Irma Sankey” even though I didn’t really know who she was. A few months ago, I received an email from Irma’s son Mike, who wondered where we had obtained a copy of his long deceased mom’s favorite brownie recipe.
This Post Has 3 Comments
why 12 table spoobn are shure 12
today would have been her birthday 🙂
Mike, I still make these brownies all the time, and even though I never met your mom, I appreciate her every time I make them. 🙂