1/2 cup butter
1 cup white sugar
1 tsp vanilla extract
3 eggs
1/2 cup all-purpose unbleached flour (can use bleached too)
1/3 cup unsweetened cocoa powder (I used Hershey’s)
1/4 tsp baking powder
1/4 tsp salt
1/2 – 1 cup chopped pecans, depending on how nutty you are! (optional)
Directions:
Preheat oven to 350 degrees (175 degrees C). Grease a 9×9 baking pan with a nice amount of butter!
- In a large bowl, cream together the butter, sugar, and vanilla.
- Beat eggs in separate bowl, then pour into mix in the large bowl and stir well.
- Place flour, cocoa, baking powder, and salt in a sifter, and slowly sift into the egg mixture. Stir until well blended.
- Add pecans and stir.
- Pour batter into well-greased pan.
- Bake for 25 to 30 minutes, until brownie pulls away a bit from the sides.
Serve either straight from the oven with ice cream and/or cream. Or cool on rack and serve later. I prefer the brownies fresh out of the oven…why wait?!
Theology Mix is a theology and culture blog on church life, culture, and theological debate, from Christian Apologetics and Biblical Interpretation, to church leadership development, to music, art, literature, and baseball. With contributors of all ages and theological backgrounds, Theology Mix is an open forum to discuss and debate Christianity in a myriad of angles.
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