Brownie

Brownie

Yield 12 small brownies, or 9 large brownies

Ingredients

• 6 Tablespoons Unsweetened Cocoa
• 1/4 Cup Butter
• 1 Cup Sugar
• 1/2 Teaspoon Vanilla
• 1/4 Teaspoon Salt
• 1/3 Cup Flour
• 2 Eggs
• 1 Cup Toasted Pecans

Directions

1. Melting and Mixing -First, in a microwavable dish, melt the 1/4 cup of butter (make sure that the butter is completely melted, otherwise it will not mix in with the other ingredients, and you will have to start over). Then stir this into the 6 Tablespoons of Unsweetened Cocoa
2. Mixing Brownie Batter – Now, combined with the butter and cocoa–mix in thoroughly:
   – I Cup Sugar
   – 2 Eggs
   – 1/2 Teaspoon Vanilla Extract
   – 1/3 Cup Flour
   – 1/4 Teaspoon Salt
3. Brownie Batter – This is how your final batter should look. If you would like to add pecans to your batter, do it now.  Now, pre-heat oven to 325`F degrees
4. Flouring The Brownie Pan – You will need to flour the baking pan. First, cover the glass dish with Crisco (vegetable fat) or butter. Then, put a few tablespoons of flour or cocoa in the dish, and shake it until the sides and bottom are covered. This will keep the brownies from sticking to the dish
5. Pouring Brownie Batter – Pour the brownie batter into the dish
6. Cooking and Cooling Brownies –  After your oven has preheated to 325F, put the brownies into the oven for 35-40 minutes. Poke your brownies with a toothpick. If the tooth pick comes out clean, your br ownies are done! Now, take them out of the oven and let them cool until slightly warm. You are ready to cut and serve.                                 
7.                                       Your brownie is ready!