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Mary Batts Brownies

Cocoa Brownies

My dad used to say I never baked anything bad and I still hold onto that compliment like it’s gold.
These brownies are proof he was onto something. They’re rich, buttery, and have that perfect crackly top that practically begs for a cold glass of milk.
I’ve made them for family gatherings, teacher gifts, and more late-night “just one bite” moments than I can count. No fancy ingredients, no boxes...just old-fashioned goodness that smells like home.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 9 Brownies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ sticks ¾ cup butter
  • ¾ cup sugar
  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs
  • ½ cup chopped pecans optional

Equipment

  • 9×9-inch baking pan
  • Mixing Bowl
  • Spatula or wooden spoon

Method
 

  1. Preheat oven to 325°F.
  2. Place butter in a 9×9-inch baking pan and set in oven while preheating to allow butter to melt.
  3. In a mixing bowl, combine sugar, flour, cocoa powder, salt, baking powder, vanilla, and eggs; set aside.
  4. When butter has melted, remove the pan and tilt to coat all sides with butter.
  5. Add the melted butter and pecans (if using) to the mixing bowl and stir until smooth.
  6. Pour batter back into the buttered pan.
  7. Bake for 25–30 minutes or until the center is set and edges begin to pull away from the sides.
  8. Remove from oven and let cool slightly before cutting.
  9. Store in an airtight container for maximum freshness.

Notes

These brownies are rich, buttery, and have that homemade flavor no boxed mix can touch. Perfect warm, cooled, or paired with a scoop of vanilla ice cream.
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