Submitted by: Shawn Patterson Baker, AXON CTS
“This is the recipe my sister-in-law makes for family and friends when they need a little love!”
- 3/4 cup(s) unsweetened Dutch-processed cocoa powder
- 1/3 cup(s) unbleached all purpose flour
- 1/2 tsp(s) baking powder
- 1/4 cup(s) sugar
- 2 large eggs
- 1 tsp(s) pure vanilla extract
- 1 cup(s) unsalted butter, melted and slightly cooled
- 3/4 cup(s) chopped walnuts of pecans (optional)
Preheat your oven to 350oF degrees.
Line an 8-in square baking pan with heavy duty aluminum foil, making sure the foil is tucked into all the corners and there is at least 1-in overhanging the top of the pan on all sides.
Sift together the cocoa powder, flour, baking powder and salt in a medium size bowl.
Whisk together the sugar, eggs and vanilla extract in a large mixing bowl until pale yellow (approx. 30 secs). Whisk in butter until smooth (another 30 secs). Stir in the cocoa mixture until just incorporated. Stir in nuts in using.
Pour batter into prepared pan and bake until they are set in the centre, 25-30 minutes. Let cool completely on a wire rack.
Grasping the overhanging foil, lift out the brownies. Cut into 16 squares. Brownies will keep at room temperature in an airtight container for up to 3 days.