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Cocoa Brownies

Yield: 20 Brownies

Ingredients and directions for this recipe

2/3 c Sifted all-purpose flour
1/3 c Cocoa
1/2 ts Baking powder
1/2 ts Salt
2 Eggs; unbeaten
1 c C&H Golden Brown Sugar
1 ts Vanilla
1/3 c Salad oil
1 c Coarsely chopped nuts

Sift together flour, cocoa, baking powder, and salt; set aside. In
mixing bowl slightly beat the eggs. Gradually stir in sugar. Add
vanilla and oil and mix well. Stir in flour-cocoa mixture, then nuts.
Spread in greased shallow 11x7 or 9-inch square pan. Bake at 350
degrees for 22 to 25 minutes. Cool in pan, then cut in bars,
squares, or diamonds. Makes 20 to 24 fudgy brownies.

To send bar cookies to students or servicemen, bake in an inexpensive
foil pan. Leave uncut; wrap pan and all for mailing.

Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias

See also:
Previous recipe Cocoa Brownie Cookie Bars
Next recipe Cocoa Brownies #1

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