INGREDIENTS

• 10 tbsps Blackwell Angus® Pure Beef Tallow
• 1 ¼ cups granulated sugar
• ¾ cup plus
• 2 tbsp unsweetened cocoa powder, natural or Dutch-process
• ¼ rounded tsp kosher salt, use slightly less if using fine sea or table salt
• 1 tsp vanilla extract
• 2 large cold eggs
• ½ cup all-purpose flour
• 1 tsp baking soda
• ⅔ cup chopped walnuts or pecans, optional
• caramel sauce, optional
• flake salt, optional

INSTRUCTIONS

1. Position an oven rack in the middle of the oven and heat to 325° F. Line the bottom and sides of an 8" x 8" square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
2. Prepare a double-boiler by filling a medium saucepan with water about 2" deep. Heat the water until barely simmering. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.
3. Add the beef tallow and stir until melted.
4. Then, add the sugar, cocoa powder, and salt into the melted beef tallow.
5. Stir the mixture occasionally until the beef tallow has melted and the mixture is quite warm.
6. Remove the bowl from the saucepan and set aside for 5 minutes to cool slightly.
7. Stir in the vanilla.
8. Add the eggs, one at a time, thoroughly mixing after each one until the batter looks thick and well blended.
9. In a separate bowl, combine the flour and baking soda.
10. Add the flour and baking soda mixture to the batter with a spoon. Mix until combined. The batter will be very thick.
11. Stir in nuts if using.
12. Spread the batter evenly in the prepared pan.
13. Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 25 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.
14. Cool completely before removing from the pan — this step is essential and helps the brownies set.
15. To make even sweeter, add a caramel drizzle and a sprinkle of flake salt.
16. Cut, serve, and enjoy!