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Title: Best Brownies W/ Creamy Brownie Frosting
Categories: Dessert Cookie Frosting
Yield: 16 Brownies
| 1/2 | c | Butter (or marg.); melted |
| 1 | c | Sugar |
| 1 | ts | Vanilla extract |
| 2 | Eggs | |
| 1/2 | c | Flour, all-purpose |
| 1/3 | c | Cocoa |
| 1/4 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Nuts; chopped (opt.) |
| CREAMY BROWNIE FROSTING | ||
| 3 | tb | Butter (or marg.); softened |
| 3 | tb | Cocoa |
| 1 | tb | Syrup, light corn; or honey |
| 1/2 | ts | Vanilla extract |
| 1 | c | Sugar, powdered |
| 1 | tb | Milk; to 2 tb. |
Heat oven to 350 F. Grease 9" square baking pan. In medium bowl, stir together butter, sugar and vanilla. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pay on wire rack. Frost with Creamy Brownie Frosting. Cut into squares.
CREAMY BROWNIE FROSTING: In small mixer bowl, beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat to spreading consistency. Yield: about 1 cup frosting.
SOURCE: Delta Democrat Times, Greenville, Ms. April 14, 1996. Typose by Nancy Coleman.
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