Total TimePrep/Total Time: 30 min.
- 1 cup butter, softened
- 2 cups sugar
- 4 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.
Follow along as we show you how to make these fantastic recipes from our archive.
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.