by Nene Adams

Created on: June 08, 2008

THE LAST BROWNIE RECIPE YOU WILL EVER NEED

When I was a child, we lived next door to an elderly couple who had run a bakery before retiring. This recipe was given by Mrs. Rumer to my mother, who passed it on to me. These brownies are easy, quick to stir together, don't require exotic or expensive ingredients, and are incredibly moist without being overly fudgey or too sweet. They're best served straight out of the pan while warm from the oven, but they will keep beauifully for several days. For a fine summer dessert that guests and family will enjoy, top a brownie with a scoop of vanilla ice cream and drizzle with raspberry sauce.

MAE RUMER'S BROWNIES

2 cups sugar
6 tablespoons unsweetened cocoa powder
1 1/2 scant cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
2 teaspoons pure vanilla extract
1/2 cup butter, melted
1/2 cup pecans or walnuts, broken into pieces (optional)
1 cup semi-sweet chocolate morsels (optional)

Preheat oven to 350 degrees F (180 degrees C). Sift together flour, baking powder, salt and sugar. Add eggs, vanilla and melted butter; mix well. If using, stir in nuts and/or chocolate morsels. Spread batter into well greased 9x13 inch pan. Bake 30-40 minutes or until toothpick inserted in center comes out with only a few moist crumbs clinging to it. Let cool. Cut into squares (the size depends on you). Enjoy!

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