Brownies are a touchy subject. It is probably safer to discuss politics, money and religion all together than it is to raise the issue of the ideal brownie texture. Cake-like, fudgy, or somewhere in between? Everyone has their own viewpoint. And don’t even get me started on the subject of nuts…

This recipe was my mom’s. Ever the peacemaker, my mom created a recipe which could be changed up to suit all tastes. These simple brownies get their chocolatiness from cocoa powder rather than melted chocolate, so they are quick and easy. These are ready and waiting when a mid-afternoon chocolate emergency hits. These are great on their own, but if you really want to take these brownies over the top I suggest serving them with vanilla ice cream and hot fudge sauce.

Hands-On Time: 10 minutes

Total Time: 35-45 minutes

Ingredients:

• 3/4 cup unsalted butter (room temperature)
• 1 1/2 cups sugar
• 4 eggs
• 1 tsp vanilla
• 3/4 cup – 1 cup flour (see note*)
• 3/4 cup cocoa powder
• 1 tsp salt
• 1 cup walnut pieces (optional)

Directions:

1. Preheat oven to 350 degrees F
2. Butter or grease an 8″ by 11″ baking pan (this recipe is forgiving, use what you have that is close to this)
3. Cream together butter (3/4 cup) and sugar (1 and 1/2 cups)
4. Add eggs and beat in lightly
5. Combine flour (3/4 cup to 1 cup), cocoa powder (3/4 cup) and salt (1 tsp) and stir together
6. Add dry ingredients to the wet mixture and stir enough to combine but don’t over-mix
7. Fold in walnut pieces if using
8. Pour into prepared pan
9. Bake at 350 degrees for 25-30 minutes (see note*)

* If you like your brownies more on the fudgy side, use less flour and check them at 25 minutes. As long as a toothpick inserted in the centre of the cake comes out clean, you are good to go. If you prefer a more cake-like brownie, use a full cup of flour and bake a little longer, check them after 30 minutes.