Chocolate Fudge Brownies

With or without pecans, these fudge brownies are terrific.
  • 3/4 cup (1-1/2 sticks) butter, melted
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 3 eggs, at room temperature
  • 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans (optional)
Preheat oven to 350°F.

With an electric mixer, cream the butter, sugar and vanilla. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together the flour, cocoa, baking powder and salt. Gradually add the flour mixture to the creamed mixture, blending well, but do not overmix. If you are using pecans, stir them in.

Spread the batter into an ungreased 8-inch square pan or baking dish. Bake for 40 to 45 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in pan before cutting into squares.

Makes 16 2-inch-square brownies.

Recipe editor

Note: For an extra special touch, toast the pecans in a 350°F oven for about 10 minutes, stirring occasionally. Then let them cool before adding them to the mix.

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