Indian Nut Bars (Brownies)

(from JenniferGM’s recipe box)

Another name for extra moist and delicious brownies. These were the go-to recipe for last minute dessert and food gifts. Regular cocoa gives the reddish color for the original name.

The recipe was created from two recipes from a Farm Journal cookbook, and has been even further adapted over the years.

The original recipe called for 1 cup butter and 1/2 cup cocoa. The extra cocoa and butter make the brownies a little more chocolate-y.

Source: Adapted from Farm Journal Homemade Cookies

Prep time: 20 minutes
Cook time: 35 minutes

Categories: Desserts

Ingredients

  • 2 cups sugar
  • 1-1/4 cups melted butter (salted or unsalted)
  • 3/4-1 cup cocoa (special dark makes very dark, rich brownies)
  • 2 teaspoons vanilla
  • pinch salt
  • 4 eggs, lightly beaten
  • 1 cup flour
  • 1 cup chopped nuts (walnuts or pecans, we prefer pecans)
  • Optional: Confectioner's or powdered sugar

Directions

  1. Grease a 9×12 pan (or larger). Preheat oven to 350° F. (325° F. for glass pan).

  2. Melt butter and pour into sugar, stir well. Add cocoa, vanilla and salt and stir. Beat in eggs.

  3. Add flour, 1/3 cup at a time, stirring between. Add nuts.

  4. Pour into greased 9×13 inch pan (or larger for thinner brownies). Bake in 350° F. oven (325° F. for glass pan) for 25 to 30 minutes, until toothpick comes out clean, but do not overbake.

  5. Optional: Cut and roll in confectioner’s sugar while still warm. Repeat before serving if need an extra coat.

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