I found this recipe in a Southern Living Magazine quite a few years ago. It is one of my favorite brownies to make. I have doubled it and used a 9×13 pan, just cook them a few minutes longer.
My favorite way to fix these is to leave off the powdered sugar and place a few flavored chocolate chips on them. About 5 minutes before they are done I sprinkle either mint chocolate chips or raspberry chocolate chips on top of them. I let them cook the last three to five minutes.
I take the brownies out and carefully spread the melted chips across the top of the brownies. Cool and then refrigerate for a couple of hours. Cut and enjoy! This is how I fixed them in the picture above. They are also very good just baked and sprinkled lightly with powdered sugar.
- 6 tablespoons unsweetened cocoa
- 1 cup sugar
- 1/2 cup butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup self-rising flour
- 1 tablespoon vanilla extract
- 1/2 cup chopped pecans, toasted
- 1/2 cup chocolate chips
- Powdered sugar
- Combine cocoa and sugar.
- Add melted butter and next 4 ingredients, stirring just until combined.
- Pour mixture into a lightly greased 8-inch square pan.
- Bake at 350° for 25 to 30 minutes.
- Take the brownies out and carefully spread the melted chips across the top of the brownies.
- Cool and then refrigerate for a couple of hours.
- Cut into 2-inch squares, and dust with powdered sugar before serving.
Amount Per Serving: Calories: 375Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 68mgSodium: 181mgCarbohydrates: 50gFiber: 2gSugar: 41gProtein: 4g
Nutritional values are approximate and aren't always accurate.