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Prep Time 10 mins
Cook Time 35 mins
Course Dessert, Snack
Cuisine American
Servings 16 brownies


  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 1/2 cup dark cocoa powder
  • 3/4 cup all purpose flour or gluten free flour
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup semi sweet chocolate chips
  • 1 teaspoon pure vanilla extract


  • Pre-heat oven 325°F. Grease 8x8 pan or line with parchment paper.
  • In a medium size bowl lightly beat eggs and stir in granulated sugar.
  • Add vegetable or canola oil and then dark cocoa powder.
  • Mix in flour, salt, chopped pecans and chocolate chips.
  • Add vanilla last and stir until well blended.
  • Pour thick batter into prepared 8x8 pan.
  • Bake for 30 to 35 minutes at 325°F.
  • Cool and cut into 16 pieces.


When making brownies just use a large spoon and mix by hand, no hand mixer required. The batter will be very thick, so you'll want to use a rubber spatula to scrape every drop into the pan.
I made this batch of brownies with gluten free flour (King Author Baking Company), because we have a family member with a gluten sensitivity. Gluten free flour is such an easy substitution to make, and seriously I can't tell the difference.
Substitute chopped walnuts for pecans for a delicious change.
You can also substitute regular cocoa for the dark if that is what you prefer.