Catholic Recipe: Brownies
- 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
Prep Time: 20 minutes + 35 minutes baking time
For Ages: n/a
Food Categories (2)show
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.
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 2003-2018 by Jennifer Gregory Miller
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