Fudgey Saucepan Brownies

I sort of feel like I’m giving away all my trade secrets with this one (okay, okay … I felt that way about the Carrot Cake too …), but these brownies are a crowd favorite so I’m happy to share. I’m not so good at cutting them to look pretty, but these are the tastiest, gooiest brownies. Of my grandma’s 4-5 brownie recipes, this one is by far the best.  Another reason I love this recipe is because it only takes one medium-sized saucepan! Less dishes to wash! Here’s the run-down:

Ingredients

• 1 cup butter
• 3/4 cup baking cocoa
• 2 1/4 cups sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 eggs
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup chocolate chips
• 1 cup chopped nuts (optional)

Heat oven to 350. Grease a rectangular 13×9-inch pan or line the pan with parchment paper. In a medium saucepan, melt the butter over low heat. Remove the saucepan from the heat and stir in the baking cocoa, blending until smooth.

Add the sugar, vanilla, salt, and eggs. Beat well until combined.

Add flour and baking powder. Mix well. Stir in the chocolate chips and optional nuts. Spread the batter into the prepared pan.

Bake for 25 minutes or until the top is dry and the brownies are beginning to pull away from the sides.

After they cool, cut them into squares and enjoy!