Catholic Recipe: Brownies

INGREDIENTS

  • 2 cups sugar
  • 1-1/4 cups melted butter (salted or unsalted)
  • 3/4-1 cup cocoa (special dark makes very dark, rich brownies)
  • pinch salt
  • 2 teaspoons vanilla
  • 4 eggs, lightly beaten
  • 1 cup flour
  • 1 cup chopped nuts (walnuts or pecans, we prefer pecans)
  • Optional: Confectioner's or powdered sugar or sea salt 

Details

Prep Time: 20 minutes + 35 minutes baking time

Difficulty: • •

Cost: $$$$

For Ages:n/a

Origin:

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Feasts (1)

Also Called: Indian Nut Bars

Extra moist and delicious brownies. These were the go-to recipe for last minute dessert and food gifts.

The recipe was created from two recipes from a Farm Journal Homemade Cookies cookbook, and has been even further adapted over the years.

The original recipe called for 1 cup butter and 1/2 cup cocoa. The extra cocoa and butter make the brownies a little more chocolate-y and darker color.

This recipe could be used as the base for recreating a "Brown(ie) Scapular" for the Optional Memorial of Our Lady of Mount Carmel.

DIRECTIONS

Grease a 9×12 pan (or larger). Preheat oven to 350° F. (325° F. for glass pan).

Melt butter and pour into sugar, stir well. Add cocoa, vanilla and salt and stir. Beat in eggs.

Add flour, 1/3 cup at a time, stirring between. Add nuts.

Pour into greased 9×13 inch pan (or larger for thinner brownies). Bake in 350° F. oven (325° F. for glass pan) for 25 to 30 minutes, until toothpick comes out clean, but do not overbake.

Optional: Cut and roll in confectioner’s sugar while still warm. Repeat before serving if need an extra coat. OR sprinkle sea salt on the top of the brownies when cooling.

Recipe Source: Original Text (JGM) by Jennifer Gregory Miller, © Copyright 2003-2014 by Jennifer Gregory Miller