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Best Cocoa Brownies

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Not your tradional "fudgy" brownies, they have the warm and rich cocoa taste and are more "cake-like."












Trans-fat Free, Low Sodium


1 cup butter, unsalted
(2 sticks), or margarine, melted
2 cups sugar
granulated white
3 large eggs
1 ½ cups all-purpose flour
¼ teaspoon salt
½ cup cocoa powder
Dutch process is best
2 teaspoons vanilla extract
¾ cup walnuts
or pecans, toasted, chopped
2 ½ tablespoons chocolate syrup
I use Hershey's


Preheat oven to 325℉ (160℃).

Blend butter and sugar in a large bowl. Add eggs and vanilla; beat well.

In another bowl, combine flour, salt and cocoa powder; gradually add this to the butter/sugar/egg/vanilla mixture in large bowl. Mix until well blended; fold in chopped nuts.

Pour into 9 x 13-inch baking pan (no need to grease).

Bake for 30 to 35 minutes.

Cool in pan on wire rack before cutting.


* not incl. in nutrient facts

Add review




lynn in ma
Leicester, MA, United States
 about 9 years ago

This time I made them "Mexican" by adding 1/2 tsp. ground cinnamon and 1/4 tsp. chili powder. This gives the brownies a real warmth.

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 42548% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 97mg 4%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 11% Vitamin C 0%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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