I cannot stop making brownies. I found a fabulous recipe that I posted on Sweet and Savory, but then I couldn't resist trying these too. The original recipe only had the cocoa, without the chocolate chips added. I added the chocolate chips because I was afraid they wouldn't be chocolatey enough, but it probably wasn't necessary (but still good!). I really like the texture (chewy!) and they were definitely chocolatey. I think they would be a good recipe if you wanted a frosted brownie. They had an interesting flavor that kept making me think of honey. I don't know if it was the kind of cocoa I used, or the fact that I used such a heaping teaspoon of vanilla? Whatever the case, it will be a tough call the next time I make brownies, choosing between these and these.
Cocoa Brownies, modified from recipe in old Pillsbury cookbook
- 1/2 cup salted butter
- 1 tsp vanilla
- 1 cup sugar
- 2 eggs
- 1/2 cup flour
- 1/3 cup cocoa
- 1/2 tsp baking powder
- heaping 1/2 tsp salt
- mini chocolate chips (about 1/2 cup - I wasn't paying attention)
- enough chopped toasted pecans to sprinkle on top
Oven to 350 degrees. Grease a 9 x 9 pan, or line with parchment.
In large sauce pan, melt butter. Mix in sugar, vanilla and eggs, then ry ingredients. After combined, stir in chocolate chips and pour batter into prepared pan. Sprinkle nuts on top. Bake for about 22 minutes, when toothpick comes out with crumbs.