River Oaks Brownies - cooking recipe

Ingredients

1 1/4 c. unsweetened cocoa
1 1/4 c. flour
1/2 tsp. salt
3 sticks unsalted butter
3 c. sugar
6 eggs
2 tsp. vanilla
1 lb. pecan pieces

Preparation

Preheat oven to 350\u00b0.
Lightly grease 9 x 13 x 2-inch metal pan.
Line with parchment paper.
In bowl, sift together cocoa and flour.
In large saucepan, melt butter over low heat.
Remove from heat.
Stir in sugar.
Add eggs, 2 at a time.
Stir in vanilla. Add to cocoa and flour.
Beat until evenly distributed.
Add nuts. Bake 50 minutes.
Brownies will be slightly moist.
Let cool in pan.
Invert pan.
Turn right side up.
Cut into bars.