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Who knew from-scratch brownies could be so quick and easy?
Note: these brownies taste extra rich with Saco Premium Dutch Cocoa and—don’t knock it ’til you try it!—finely-ground oat flour (available at any health food store). Try these warm, with vanilla ice cream and hot fudge. I often make a double batch because they go so quickly.
You won’t need a mixer to make these brownies. A fork works just fine!
Preheat oven to 350°F.
Grease an 8-inch square baking pan.
Melt butter. Add cocoa; stir until well-combined.
Add sugar and stir until well-combined.
Add eggs and beat into the mixture.
Stir in vanilla (I like to use an extra teaspoon), flour, and salt; be careful not to overbeat.
Add nuts, chocolate chips, etc.—or leave as-is.
Spread in the pan, bake for approximately 20 minutes. You want an inserted toothpick to come out clean, but you want them nice and gooey.