Ingredients
- 3/4 pounds butter, melted
- 1 1/4 pounds sugar
- 3/4 teaspoon coarse salt
- 1 1/2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1 cup whole eggs
- 2 ounces cocoa powder
- 8 ounces flour
- 1 cup chopped pecans or walnuts
Directions
Preheat oven to 325 degrees F.
Combine the melted butter and sugar in a mixing bowl. Blend well until smooth. Add the salt, vanilla, and cinnamon, and blend until smooth. Add the eggs, 1 at a time, and mix until smooth. Combine the cocoa powder and flour, and sift. Add the cocoa-flour mixture to the butter mixture and to form a batter. Add 1/2 the nuts, and blend well.
Grease a 9 by 13-inch baking dish. Pour the batter into the dish. Sprinkle the surface with the remaining 1/2-cup of nuts. Bake for 35 to 45 minutes or until set.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By scegan
on February 11, 2013
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These ARE the best brownies ever! I omitted the cinnamon and they were not lacking for it! I don't know what the first reviewer didn't do to make these not taste good, but I took the second reviewers advice and whipped them (3 minutes until the batter was light and fluffy, as well as sifting the flour and cocoa powder together.. I do appreciate Shannon's measurements since I don't have a scale, thank you Shannon :-
I took these to work where they're used to me bringing in Cupcake War type cupcakes and they LOVED them. A few people even told me I should enter these in a baking contest! So I will be sure to make them for our hospital's March of Dimes bake sale in a few weeks
By McMahon's Bistro
Ladysmith, BC
on May 16, 2009
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I have been following this recipe for three years and it is a must at every dinner party or BBQ. I love the cocoa and cinnamon flavours and the top of the brownie gets perfectly crunchy and chewy at the same time. This is definitely not a chocolate cake recipe. It is for BROWNIE lovers. If you are in the mood for a moist delectible treat... make 'em and then toss on some ice cream. If you really want chocolate... add some syrup. But these bad boys are great on their own.
Make sure you whip up the batter until it is light and fluffy... sifting the flour is surely a key as well... best brownies and I've made them all...
By shannonthomas_3...
Zachary, LA
on May 06, 2007
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I chose this recipe because I had all of the ingredients in my kitchen, and I thought maybe no one else had reviewed it yet because the measurements were in pounds instead of cups which could make it more difficult. I got out my kitchen scale and followed the recipe, and the batter was delicious. Unfortunately, the brownies were not half as good as the batter. I tasted the hint of cinnamon more than the cocoa, and they were just kind of mild and bland and not what I would consider a brownie. Just not exciting to the taste buds. I will probably not make this recipe again, but I think I need to stick to recipes that include chocolate instead of or in addition to cocoa to satisfy my craving for a rich and chocolatey brownie. This one was neither of those things. Easier measurements if you don't have a scale: the butter equates to 3 sticks, 2 1/2 cups sugar, 5 large eggs, 2/3 cup cocoa, and 1 3/4 cup flour.
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