Sunday, May 20, 2012
The original baker's notes on the recipe card are "Wonderful" ... "Yummy" ... "These really MUST be from Heaven!"
I totally agree.
BROWNIES FROM HEAVEN
1 cup butter, softened
2 cups sugar
1 teas. vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 cup chopped walnuts, optional
In mixing bowl, cream butter and sugar (I used a hand mixer). Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and coca in another bowl; add to creamed mixture just until combined. Stir in walnuts if desired.
Spread into an ungreased 9 x 13 inch baking pan. Bake at 350 degrees for 23-28 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup milk
1 teas vanilla extract
For frosting, in a mixing bowl, beat butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over brownies. Cut into bars. Yields 2 dozen bars.
My notes: I sieved the cocoa powder and flour together to break up any cocoa clumps and for a good mix of the two; I did not add walnuts to this batch but they would make a welcome addition, as would pecans or almonds.
To cut down on some fat and calories: You can use margarine as a substitute for the butter; I substituted 1% for the milk; I would assume you could substitute egg product for the eggs.