I’ve had this recipe for close to 20 years now from recipe cards that came in the mail. It is a family and church favourite, and I don’t know what else to say about these other than, “YUMMY!” Enjoy!
I only use Dutch Cocoa, versus “Fry’s Cocoa”, as we find it is richer in flavour, and the darker colour is more appealing.
Chocolate Chunk Brownies
For One 8 by 8-inch pan of brownies you will need:
½ cup butter or margarine
½ cup all purpose flour
1 cup granulated sugar
½ tsp. baking powder
½ cup toasted almonds, pecans or walnuts
¼ cup unsweetened cocoa powder
1 tsp. Vanilla
4 oz. sweet chocolate chips, or chocolate
1. Melt butter. Add the sugar, eggs, cocoa and vanilla. Combine the flour and baking powder. Stir into the chocolate mixture.
2. Toast the nuts by spreading in a single layer in a shallow pan. Bake at 325F for 10 to 15 minutes.
3. Add the chips or coarsely chop the chocolate squares, keeping in large chunks. Stir in the nuts and chocolate to batter. Spread batter in an 8 by 8 inch baking pan that is lightly greased.
4. Bake at 350F for 35 to 40 minutes or until a toothpick comes out barely moist. Cool in pan on a rack. Cut into squares and serve.