2 cups sugar
1 3/4 cups flour
2 sticks butter, softened
4 tablespoons cocoa (plus extra for pan)
1 teaspoon vanilla
1 cup pecans (optional)
Preheat oven to 325 degrees. Grease bottom only of 9×13-inch pan, then sprinkle cocoa in pan and shake to cover, as if you were “flouring” the pan.
In large mixing bowl, combine all ingredients except pecans and beat until smooth. Fold in pecans and spread batter into prepared pan. Bake for 25–30 minutes. Makes 20 brownies.
Serving size: 1 brownie. Per serving: 215 calories, 3 g protein, 10 g fat, 29 g carbohydrates, 105 mg sodium, 62 mg cholesterol
Linda Sanderson Moore