This is a recipe was given to my Mom when I was a child and is a wonderful, quick dessert that pairs well with ice cream…or all alone.
2 Sticks Butter, softened
2 Cups Sugar
4 Eggs
1 1/2 Cups Flour
1/2 Cup cocoa
1/2 Teaspoon Salt
1 Teaspoon Vanilla
1 Cup Pecans, roughly chopped
Chocolate Chips or a good squirt of chocolate syrup are also excellent additions to this recipe
Preheat the oven to 350 degrees and grease a 9 x 13 pan.
Cream together butter and sugar. Mix in eggs. For chewier brownies, mix eggs only until incorporated, using a spatula or wooden spoon. For fluffier brownies, use a hand mixer.
Add flour, cocoa, and salt. Stir in by hand until it’s safe to return to using the mixer without fear of flinging the powder everywhere.
Stir in vanilla and nuts along with whatever other addition you desire.
Spread evenly into the pan and bake 25-30 minutes. The edges of the brownies will start pulling away from the pan and the surface in the middle will not be shiny.
Let cool for a few minutes before cutting and serving.
