Sunday, August 1, 2010


This recipe calls for:

6 Tablespoons Unsweetened Cocoa
1/4 Cup Butter
1 Cup Sugar
1/2 Teaspoon Vanilla
1/4 Teaspoon Salt
1/3 Cup Flour
2 Eggs
1 Cup Toasted Pecans (if you need to know how to roast pecans, here it is: How to Roast Pecans)

Brownie Equipment

Brownie Equipment
For this recipe you will need:

8x8 Baking Pan
Measuring Cups
Measuring Spoons
Mixing Spoon
Crisco (Vegetable Fat)

Mixing Brownie Chocolate

First Step: Melting and Mixing
First, in a microwavable dish, melt the 1/4 cup of butter (make sure that the butter is completely melted, otherwise it will not mix in with the other ingredients, and you will have to start over). Then stir this into the 6 Tablespoons of Unsweetened Cocoa.

Mixing Brownie Batter

Second Step: Mixing Brownie Batter
Now, combined with the butter and cocoa--mix in thoroughly:

I Cup Sugar
2 Eggs
1/2 Teaspoon Vanilla Extract
1/3 Cup Flour
1/4 Teaspoon Salt

Brownie Batter

Third Step: Brownie Batter
This is how your final batter should look. If you would like to add pecans to your batter, do it now.

Now, pre-heat oven to 325F degrees.

Brownie Pan

Fourth Step: Flouring The Brownie Pan
You will need to flour the baking pan. First, cover the glass dish with Crisco (vegetable fat) or butter. Then, put a few tablespoons of flour or cocoa in the dish, and shake it until the sides and bottom are covered. This will keep the brownies from sticking to the dish.

Pouring Brownie Batter

Fifth Step: Pouring Brownie Batter
Pour the brownie batter into the dish.


Sixth Step: Cooking and Cooling Brownies
After your oven has preheated to 325F, put the brownies into the oven for 35-40 minutes. Poke your brownies with a toothpick. If the tooth pick comes out clean, your brownies are done! Now, take them out of the oven and let them cool until slightly warm. You are ready to cut and serve.

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