Chocolate Brownies
½ cup butter or margarine (6 tablespoons margarine, 2 tablespoons butter)
2 squares unsweetened chocolate (2 ounces)
5 tablespoons powdered cocoa
½ teaspoon vanilla
1 cup granulated sugar
2 large eggs well beaten (for sure)
½ to ¾ cup all purpose flour
¼ teaspoon baking powder
½ chopped pecans or walnuts
Heat oven to 325°F. Grease and flour an 8-inch square baking pan.
In a saucepan, over low heat, melt the butter and chocolate, stiring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla, cocoa and sugar.
Whisk in eggs, beating until well blended. Stir flour and baking powder in a small bowl, blending well. With a wooden spoon, stir the flour mixture into the first mixture. Stir in the chopped nuts blending well. Spoon into the prepared pan and spread evenly. Bake the brownies for about 25 minutes.
From the kitchen of Tuula Hancock with help from Diana Rattray