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Brownies cockaigne from Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • heavy cream
  • pecans
  • unsweetened chocolate
  • store-cupboard ingredients

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Dannausc on February 25, 2018

    I added the optional chopped pecans. I don’t think I’d ever made brownies with foil on the bottom. I had to cook them about 9 minutes longer than suggested. They were quite good, but next time I’d use walnuts instead of pecans.

  • yassoma on August 20, 2016

    Good brownie, not overly rich, I feel like the majority of people will like it, as it's not too much of anything.

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