I know I’ve posted another brownie recipe before (and those are also fantastic, by the way), but this is the recipe I’ve been making for probably the past 10 years or so. I discovered it in a cookbook, and at that point, I realized that I never needed to buy a brownie mix ever again. I pretty much *ALWAYS* have these ingredients in the pantry & fridge, so this is my go-to brownie recipe. It’s just as easy and quick as a mix, and everyone loves it. Enjoy!
From The All New Good Housekeeping Cookbook
Makes 16 brownies
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup salted butter (1 stick)
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup coarsely chopped walnuts (optional – not included in nutritional info)
1. Preheat oven to 350F. Grease 9-inch square baking pan. In bowl, combine flour, cocoa, baking powder, and salt.
2. In a 3-quart saucepan, melt butter over low heat. Remove from heat and stir in sugar. Stir in eggs, one at a time, until well blended. Stir in nuts, if using. Spread batter evenly in prepared pan.
3. Bake until toothpick inserted 2 inches from center comes out almost clean, about 25 minutes. Cool completely in pan on wire rack.
4. When cool, cut into 16 pieces.
**Note** The recipe can be doubled and made in a 13×9-inch pan (baking time will be slightly longer).
Total Fat: 6.7 g
Cholesterol: 38.0 mg
Sodium: 93.3 mg
Total Carbs: 16.8 g
Dietary Fiber: 1.0 g
Protein: 1.7 g