Total TimePrep/Total Time: 30 min.
- 1 cup butter, softened
- 2 cups sugar
- 4 Nellie’s Free Range Eggs
- 1 teaspoon vanilla extract
- 6 tablespoons baking cocoa
- 2 cups all-purpose flour
- Pinch salt
- 1/2 cup chopped nuts
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine cocoa, flour and salt; gradually stir into creamed mixture. Add nuts.
- Pour into a greased 13-in. x 9-in. baking pan. Bake at 375° for 20-25 minutes. Cool on a wire rack.
Nutrition Facts1 each: 161 calories, 8g fat (4g saturated fat), 45mg cholesterol, 75mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 2g protein.
Sep 11, 2015
I made half a recipe in an 8-inch square pan. I wanted to try this recipe with some variations so my granddaughter could eat them. I replaced the butter with coconut oil; used coconut sugar instead of regular sugar; and I used non-gluten flour. The brownies had a slight coconut taste to them, but they were quite good. Next time, I will make the whole recipe. This recipe works well with substitutions, so if you have diet restrictions,, this is a good recipe to try.
Feb 9, 2011
This is my favorite brownie recipe! It's quick to make, the cleanup is easy, and it's a great middle-of-the-road brownie that isn't too rich and isn't too weak with the chocolate. I want to try drizzling a white chocolate glaze over the top of the batch after it cools.
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