Yields: 12 brownies

4 eggs
2 cups sugar
2 sticks butter
4 ounces unsweetened chocolate
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
2 teaspoons vanilla
1 teaspoon almond extract
2 cups chopped pecans


2 cups sugar
½ cup cocoa
½ cup milk
1 stick butter
1 teaspoon vanilla
½ teaspoon almond extract

Preheat oven to 325˚. Grease an 8-inch x 11-inch pan. Beat eggs and sugar together. Melt butter and chocolate and add to egg mixture. Mix flour, salt, and baking powder and add to chocolate mixture. Add vanilla, almond extract, and nuts; mix. Pour mixture into pan and bake for 25 to 30 minutes.

Icing: Combine sugar, cocoa, milk, and butter in a saucepan. Bring to a brisk boil and cook for 3 minutes, stirring constantly. Remove from heat. Add vanilla and almond extract; beat until creamy. Spread icing on hot brownies and cool.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.