Skip to main content

Yummy Fudge Brownies

Yummy Fudge Brownies

The holiday season is a time for indulging in delicious desserts that bring joy and warmth to our hearts. One dessert that never fails to captivate the taste buds and impress guests are my crowd-pleasing fudge brownies.

Ingredients:

  • 1 cup of butter

  • 2 cups of granulated Splenda or sugar

  • 4 eggs

  • 1 teaspoon of pure vanilla extract

  • 1 cup of all-purpose flour

  • 3/4 cup of unsweetened cocoa powder

  • 1/2 teaspoon of baking powder

  • 1/4 teaspoon of salt

  • 1 cup of chopped pecans

  • 2 cups of chocolate chips

Instructions:

Prepare your 9x13-inch baking pan by greasing it with butter.


Begin by melting the butter in a large saucepan over low heat.


Once the butter is melted, remove the saucepan from the heat and mix in the granulated Splenda or sugar, eggs, and pure vanilla extract until the ingredients are perfectly combined.


In a separate bowl, combine the flour, cocoa powder, baking powder, and salt to create a flavorful dry mixture.


Gradually add the dry ingredients to the wet mixture, stirring until everything is just combined. This step is crucial for achieving the perfect brownie texture.


Stir in 1 cup of chocolate chips to add a decadent touch to the brownie batter.


Pour the batter into the prepared baking pan, spreading it out evenly to ensure a uniform bake. Then, sprinkle 1 cup of chocolate chips and 1 cup of chopped pecans over the top for an extra layer of flavor and crunch.


Pop the pan into a preheated 350-degree oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.


Allow the brownies to cool before cutting them into squares and serving. The anticipation of biting into a fudgy, chocolatey brownie will make the wait worthwhile.


Wishing everyone a joyous and delicious holiday season filled with sweet treats and happy memories!


Labels:

Popular posts from this blog

I tried Martha Stewart's slow-cooker triple chocolate brownies recipe- this is how they turned out

I tried Martha Stewart's slow-cooker triple chocolate brownies recipe- this is how they turned out There's one lady on this earth (besides mom) that I have always simply adored; Martha Stewart. Anyone who knows me knows that Martha has been my lifelong hero since I was a teenager. She's witty, beautiful, and exceptionally talented in so many various ways. Such as DIY home and land renovations to whipping up any tantalizing masterpiece in her kitchen.  Even though I have a multitude of recipes, I had never made  slow-cooker triple chocolate brownies  before. That's until I came across Martha Stewart's recipe for this delightfully delicious, gooey chocolate treat. I followed Martha's techniques and her recipe to the tee, and ooh-la-lah! Her slow-cooker triple chocolate brownies are sinfully exquisite. They are a chocolate lover's dream come true. Martha's slow-cooker brownie recipe takes 3-1/2 hours to bake. While some people may think that is too long to ...
Read more

American pokeweed

American pokeweed  American pokeweed is a perennial, and it's commonly known as a survivalist plant. The plant is often referred to as poke salad, poke sallet, pokeweed, poke, among a few others. During the first days of spring, purplish shoots of pokeweed emerge from the soil. The plant will often pop up as a volunteer, and depending on the location, pokeweed can grow anywhere from 6 feet to 20 feet tall. The stalks and stems of pokeweed are an attractive purplish plum color. The leaves are a beautiful green color, and they can grow as big as 14 inches long by 7 to 8 inches wide. The plant's leaves will be tapered at each end. By summer, pokeweed begins producing long clusters of green and white flowers. The flowers turn into green berries that then transition from a light pink to a dark plum color. Pokeweed grows flowers and berries often at the same time and will continue to grow until the first frost. I have never pulled a pokeweed plant up from its roots, but I...
Read more

Vegetables that contain protein

Vegetables that contain protein If food prices have you scrambling down the aisles of the grocery store trying to find something that's more affordable than meat but still has protein, know that you're not alone! Back in the days when my grandparents went through the Great Depression, it was really tough times, but they survived through the hardships by growing their own food. There are a lot of veggies that actually do contain protein, and they're packed full of additional nutrients that our bodies all need. Vegetables highest in protein: Vegetables high in protein include artichokes, asparagus, beans, bean sprouts, and beans in general: broccoli, Brussel sprouts, chickpeas, green peas, kale, mushrooms, mustard greens, spinach, sweet corn, and turnip greens. For a few examples: Black beans contain 15 grams of protein in just a 1-cup serving. In fact, a 1/2 cup of cooked beans provides close to 7 grams of protein, which is the same as eating one ounce of meat. As for collar...
Read more