| 125ml| 1/2 cup butter
| 250ml| 1 cup brown sugar, packed firm
| 2 | 2 eggs
| 2.5ml| 1/2 tsp vanilla
| 125ml| 1/2 cup whole wheat flour
|1.25ml| 1/4 tsp salt
| 90ml | 6 Tbls cocoa
| 30ml | 2 Tbls melted butter
| 250ml| 1 cup chopped walnuts

Cream together 1/2 cup butter and brown sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Gradually stir in whole wheat flour and salt.
Combine cocoa and 2 Tbls butter.
Add cocoa mixture and walnuts; mix well.
Spread mixture in greased 8-inch square pan. Bake at 325 degrees F |160C|for 45 minutes or until done.
Makes about 2 dozen

Contributed by June W. Adams
My daughter Kathleen Ann died at age 11. These brownies were probably the first recipe she made by herself. She made them so often that that they were no longer known as Whole Wheat Brownies but as Kathleen's Specialty. Baking up a batch of these brownies brings her close to me again.