Don't miss another issue…      Subscribe

Best Cocoa Brownies

 
176
Mexican Cocoa Brownies Best Mexican Cocoa Brownies

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

Yield

12

servings

Prep

15

min

Cook

35

min

Ready

hrs

Trans-fat Free, Low Sodium
 

Ingredients

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

Directions

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

 

 

Comments

lynn in ma

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.

over 9 years ago

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?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed