Heavenly Brownies
Submitted by jimbo
Classic cocoa brownies made by beating eggs and sugar for 5 minutes until fluffy, then folding in cocoa, flour, melted margarine, and chopped pecans. Simple pantry ingredients, rich results.
YIELD
12 servingsPREP
20 minCOOK
30 minREADY
1 hrsThese classic cocoa brownies rely on a baking secret: beating eggs and sugar at high speed for a full 5 minutes creates a light, airy base that transforms into tender, chewy brownies.
Stir cocoa and flour directly into that fluffy mixture, fold in melted margarine by hand (keeping that airiness intact), then add chopped pecans for toasted crunch.
Bake until just set and you’ve got brownies with that coveted crackly top and a center that’s rich without being heavy.
Pure cocoa powder delivers deep chocolate flavor without melting chocolate, making these the easiest brownies in your repertoire.
Kitchen Tips
- Don’t skip the beating: That 5-minute whip incorporates air for lighter texture; use a stand mixer if you have one
- Fold gently: Stir in flour mixture just until combined to preserve all those air bubbles
- Pan prep matters: Grease AND flour the pan to prevent sticking on these delicate brownies
- Nut swaps: Try walnuts, hazelnuts, or omit nuts for school-safe version
Ingredients
Directions
Beat sugar and eggs together at high speed for 5 minutes.
Stir cocoa and flour together, blend into egg and sugar mixture.
Stir in the melted margarine by hand.
Stir in pecans, vanilla and salt. Pour batter into greased and flour 8×10 inch pan. Bake at 350℉ (180℃) F for about 30 min.
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