- 1 cup all-purpose flour, sifted
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup butter (or margarine), softened
- 2 cups sugar
- 4 eggs, at room temperature
- 1/2 cup cocoa
- 1 tsp. vanilla extract
- 1 cup chopped pecans
Cooking Procedures :
- Preheat oven to 350°F. Lightly greased a 13 x 9 in. pan with vegetable oil spray (or butter); set aside.
- In a bowl, whisk together sifted flour, baking powder and salt. Set aside.
- Place softened butter and sugar in a bowl of electric mixer; beat on medium speed until well combined, about 2 minutes. Add eggs one at a time, beating well after each addition. Add cocoa and blend well.
- Add dry ingredients mixture and vanilla; beat until just combined. Fold in nuts.
- Pour batter into prepared pan. Bake 28 to 32 minutes, or until top is crusty and brownies begin to pull away from the sides of the pan.
- Cool and cut into squares.
- Makes 2 to 3 dozens.
Tips:It’s a rich and chewy brownies. Vary by using walnuts or almonds instead of pecans, or by adding a handful of chocolate chips or dried cranberries in place of some of the nuts.
Brownies freeze well. Cover entire pan with aluminum foil and place in freezer, or cut into squares and freeze by the dozen. If possible, place these foil-wrapped brownies into freezer zipper-lock bags for better insulation. Brownies will keep up to 9 months in the freezer. Let it thaw in the refrigerator overnight.