Friday, June 13, 2008

Frosted Brownies

This recipe is from the Better Homes and Gardens Cookbook. The brownies are cakey and the frosting heavenly! This is the recipe that church ladies everywhere bring to potlucks. I call these church lady brownies...not to be confused with lunch lady bars. I love this recipe, it is no fail. This time I ran out of cocoa powder and used about half cocoa powder/half carob powder for the brownies and only carob powder in the frosting. My husband liked the frosting better with the carob powder, so don't be afraid to use either!

Cake Brownies
3/4 c. butter
1 1/4 c. sugar
1/2 c. unsweetened cocoa powder
2 eggs
1 t. vanilla
1 1/2 c. AP flour
1 t. baking powder
1/4 t. baking soda
1 c. milk
1 c. chopped nuts (optional)
Grease 15x10x1" baking pan; set aside. Melt butter in large bowl. Stir in sugar and cocoa powder until smooth. Add eggs and vanilla. Using a wooden spoon, beat lightly until just combined.
In small bowl combine dry ingredients. Add flour mixture and milk alternately to chocolate mixture, beating after each addition. Stir in nuts if using.
Pour batter into pan. Bake at 350 for 15-18 minutes. Cool 2 hours and frost.

No-Cook Fudge Frosting
4 1/2 c. sifted powdered sugar
1/2 c. cocoa powder
1/2 c. butter, softened
1/3 c. boiling water
1 t. vanilla

In very large bowl combine sugar and cocoa. Add butter, boiling water and vanilla. Beat with electric mixer on low speed until combined. Beat for 1 minute on medium speed. If necessary, cool for 20 minutes or until mixture reaches spreading consistency.

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