Prep 10 mins
Cook 25 mins
This recipe has been handed down by my mom, and I'm not sure where she got it from, other than it was hand-written in her notebook from way back.
- Combine sugar & cocoa in bowl.
- Mix in melted butter.
- Stir in eggs.
- Add flour, salt and baking powder, then vanilla.
- Beat until smooth and fold in nuts.
- Spread in greased 9x9-inch pan.
- Bake at 350°F for 25 minutes.
This was pretty good. I used 3/4 cup sugar, 2/3 cup walnuts and unsalted butter. The brownies came out cakey, not fudgey and dense. I added chocolate icing on top, and despite being lighter than expected, were enjoyed nonetheless.
This is a fantastic brownie recipe!!!!! I love the ratios of fat to flour, etc.,,,it creates the perfect chewy, fudgy, great top- crust wonderful brownies!!!!!!!! I used a dutch process high fat cocoa that I got at Penzey's Spices and it really creates to die for chocolate desserts!! I used walnuts and I threw in 1/4 cup of semi-sweet chocolate chips too. A while back, I had seen the Barefoot Contessa coat her nuts and chips in flour before adding to her batter when she was making some brownies,,,,,she said this would keep them from sinking to the bottom. I did that and it totally worked!!!!!!!!!!!!!!!!!This is a great quick brownie recipe that I will use from now!!! Thanks for this great recipe!!