Easy Homemade Brownies

This recipe was one of the first my mom got as a new bride transported from Alabama to California early in 1968 while my father was in the Navy. I think it came from another Navy wife from Texas. Mama was thrilled to have this recipe because it didn’t require a mixer, which she didn’t have. I have been making these brownies since I was 9 years old–31 years now! This recipe seems easier and probably cheaper than using brownie mix.

1 stick margarine
2 heaping Tablespoons Hershey’s cocoa*
1 cup sugar
2 eggs
3/4 cup self-rising flour
1 teaspoon vanilla
1/2 cup chopped pecans, optional

Preheat oven to 350 degrees and grease and flour a square pan (or use Pam spray). Melt margarine and cocoa together in saucepan over medium heat. Remove pan from heat. Stir in sugar. Add eggs; beat well. Stir in flour and vanilla, and nuts if desired. Pour batter into prepared pan and bake until knife inserted in center comes out clean. If you like chewy brownies, take pan out of oven about halfway through. Bang pan on top of stove to make brownies fall and place pan back in oven to finish baking.

For a variation, try putting marshmallows on top of the brownies after baking, then pouring chocolate frosting over the top. Mama called these Glorified Brownies.

A double recipe fits well in a 9″ x 13″ pan.

* Have tried Kroger brand cocoa and it is very good–can’t really tell a difference. I heap my tablespoons of cocoa really big because I like more chocolate flavor.