Share
Yield
20 Brownies
Prep Time
10 min
Cook Time
40 min
Total Time
100 min
Ingredients
No-Stick Cooking Spray
2 cups sugar
1 1/4 cups White Lily® Enriched Bleached All-Purpose Flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup chopped nuts
Instructions
Heat oven to 350°F. Line 13 x 9 x 2-inch baking pan with aluminum foil; spray with no-stick cooking spray.
Combine sugar, flour, cocoa powder, baking soda and salt in large bowl; set aside.
Mix melted butter, eggs and vanilla in small bowl until smooth. Add to flour mixture; stir until moistened. Stir in chocolate chips and nuts. Spread batter into prepared pan.
Bake 35 to 40 minutes or until toothpick inserted one inch from center comes out barely moist. (Do not overbake.)
Cool completely on wire rack. Remove from pan. Peel off foil and cut into squares.
Nutrition
Serving Size (1 brownie of 24), Calories 260 (Calories from Fat 140), Total Fat 15g (Saturated Fat 8g, Trans Fat g), Cholesterol 50mg, Sodium 150mg, Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 23g), Protein 3g; Percent Daily Value*: Vitamin A 6%, Vitamin C %, Calcium 2%, Iron 8%. *Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
Biscuits and Herb Country Gravy
Banana Walnut Bread
Blueberry Corn Muffins
Independence Day Cake
Whether you're a novice, an expert, or somewhere in the middle, the White Lily® Baking Community on Facebook is the most welcoming place for you to connect, share, and get inspired by other bakers!
