Granny Spradley's Walnut and Pecan Brownies
My Granny Spradley was a wonderful cook, but desserts were her specialty. Brownies were one of the things she made best—rich, chocolatey, and always full of nuts. She kept a big bowl of pecans and walnuts in the shell right on her table, with nutcrackers nearby. If you wanted some, you cracked them yourself, shells flying, hands sticky, and all. It was just part of being there.
These brownies remind me of sitting at her table, listening to her stories, cracking nuts with my hands, and waiting patiently for the pan to come out of the oven. Simple, homemade, and full of love—just the way she always made them.
Prep Time: 5 minutes
Bake Time: 25-30 minutes
Cool Time: 5 minutes
Total Time: 35-40 minutes
Ingredients:
1 cup (2 sticks) butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup unsweetened cocoa powder
1 cup all-purpose flour
½ teaspoon salt
1 cup chopped pecans
½ cup chopped walnuts
You will also need:
Mixing bowl
8x9” baking dish
Mixer or whisk
Instructions:
Preheat oven to 350°F. Grease or line an 8x9-inch baking pan.
Melt the butter and pour it into a mixing bowl. Stir in the sugar.
Beat in the eggs one at a time, then stir in the vanilla.
Add cocoa powder, flour, and salt. Stir just until combined.
Fold in the pecans and walnuts.
Pour batter into the pan and spread evenly. Bake for 25–30 minutes, until set but still fudgy in the middle.
Let cool slightly before cutting—if you can wait. Enjoy!
