Brownies
This all-American is definitely one of the easiest things you can "whip up" when you have company. The frosting is totally optional (no frosting in picture); also it is a good idea to let the frosting set before serving. To make cutting the brownies easier, line the pan with parchment paper or aluminum foil, leaving some hanging over opposite edges. When cooling, lift the brownie cake out of the pan by the paper/foil and then cut on a cutting board, leaving the pan scratch free, to fight another day.
If you omit frosting, dress the brownie squares with a dusting of icing sugar, if you wish.
One other great thing about this recipe is you don't need an electric mixer, the batter is probably better beaten by hand.
Ingredients
Yield: one pan of brownies
Baking Temperature: 350°F
Baking Time: 20-25 minutes
1/2 C (1 stick) butter melted
1 C sugar
1 teaspoon vanilla extract
2 eggs
1/2 C all-purpose flour
1/3 C cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 C chopped nuts (optional)
Ingredients: Frosting
3 TB butter, softened
3 TB cocoa
1 TB light corn syrup or honey
1/2 tsp vanilla extract
1 C powdered sugar, sifted
1 to 2 TB milk
Instructions
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl.
3. Add eggs; beat well with spoon.
4. In second bowl stir together flour, cocoa, baking powder and salt.
5. Gradually add flour mixture to egg mixture, beating until well blended.
6. Stir in nuts, if desired.
7. Spread batter evenly in prepared pan.
8. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
9. For frosting: Beat butter, corn syrup and vanilla in small bowl until blended. Over this sift sugar and cocoa. Add milk. Beat to spreading consistency, removing all lumps.
10. Spread frosting over brownies, cut into squares.
Notes: This recipe is from Hershey's!
