Makes one 11 x 7-inch pan of brownies
Chocolately, dark, and cakey these brownies are super easy to prepare. And believe me, they are just as easy as made-from-a-mix brownies and taste even better. An alternative name could be 1/2 cup brownies. Look at all the 1/2 cup measurements in the ingredient list! The rich taste of the brown sugar compliments the cocoa. I’ve used both light and dark brown sugar – so take your pick.
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
1/2 cup unsweetened cocoa powder
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts
Preheat oven to 350°F. Spray an 11 x 7-inch baking pan with non-stick cooking spray. Measure flour, baking powder, and salt into a bowl. Whisk to blend and set aside.
Melt butter in a large saucepan over low heat. Remove pan from the heat and whisk in the cocoa powder, brown sugar, and granulated sugar until well combined. Let cool to the touch. Stir in the eggs and vanilla until well blended. Using a rubber spatula fold in the flour mixture, chocolate chips, and nuts. Spread the batter in the prepared pan. Bake for 18 to 20 minutes or until a toothpick inserted into the center of the brownies comes out clean. Be sure not to overbake. Cool on a rack. Have one or two before they’re gone. These don’t last long at my house.