Liturgical Year : Recipes : Brownies

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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Food Categories (2)

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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.