Fudgy Brownies

8 oz.-pure cocoa
1 cup-butter or margarine
5-eggs
3 cups-sugar, Succanat (or equivialent), or honey.
2-1/2 cups of your favorite nuts, pecans, walnuts, cashews, etc...(we just put pecans in our frosting kind of like a Texas sheet cake)
1-1/2 cups freshly ground soft white wheat (we used regular 'ol white flour)
1 Tbsp-pure vanilla extract
1 tsp-salt
(for a 'cakier' textured brownie, add 1/2 tsp each of baking soda and baking powder)

Pre-heat oven to 375 degrees. Grease a 9 x 13 square pan.  Melt cocoa and butter together in a saucepan over low heat. Set aside.  In your mixer, beat eggs, sugar, and vanilla on high speed for 10 minutes. Add cocoa mixture, flour and salt until just mixed. Stir in nuts by hand.  Pour the mix into the baking pan and bake at 375 degrees for 30-45 minutes, or until a toothpick inserted in the middle comes out clean. DO NOT OVER BAKE! Allow to cool. You can frost them, but it is not necessary.  *This brownie comes out of the oven looking really cake-like and light brown, but it becomes less fluffy and darker as it cools.  We used the chocolate pan frosting recipe from the darn good chocolate cake on top of the brownies and it was divine.


(from breadbeckers.mywowbb.com)