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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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These brownies have been in my recipe collection since I was 9 years old. I've added to and altered the recipe over the years, and now I think it has the perfect amount of everything, including semisweet and milk chocolate chips and pecans. They are my husband's and son's favorite. -Louise Stacey, Dane, Wisconsin Ingredients:
2/3 cup butter, cubed |
3/4 cup baking cocoa |
1/4 cup vegetable oil |
2 cups sugar |
4 eggs |
2 teaspoons vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
2/3 cup semisweet chocolate chips |
1/2 cup milk chocolate chips |
1 cup coarsely chopped pecans |
confectioners' sugar |
pecan halves, toasted, optional |
Directions:
1. Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended. Transfer to a large bowl; stir in sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Combine flour, baking powder and salt; gradually add to cocoa mixture. Stir in chocolate chips and nuts.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Garnish with pecan halves if desired. Yield: 2 dozen.
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