4 T. dutch processed cocoa
1 c. butter, softened
4 eggs
1 1/4 c. SR flour*
1 t. vanilla
3/4 c. chopped pecans
Preheat oven to 350 degrees. Combine sugar and cocoa thoroughly. Cream butter, add sugar mixture, and beat until well mixed. Add eggs one at a time. Beat thoroughly. Add vanilla. Add flour. Add nuts. Pour in a sprayed or parchment paper lined 9x9 pan. Bake at 350 for 45 minutes. Check it at 45 minutes to determine if it needs to bake longer. It should be crusty on top and the center should be somewhat gooey, but not runny. A toothpick inserted would come out almost completely clean. Do not overbake.
Recipe may be doubled. Divide evenly into 2 pans, or use a 9x13 pan. *Doubling the SR flour made it more cake-like, instead of brownie. (The original recipe used plain flour and baking powder. But I didn't have any on hand.)
These are very good, and my dad who doesn't like chocolate, would eat them like brownies.
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