| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Brownies, Chocolate, Desserts |
6 |
Servings |
INGREDIENTS
| 5 |
|
Eggs |
| 3 |
c |
Sugar |
| 2 |
c |
Flour |
| 3/4 |
lb |
Butter |
| 2 |
|
Pinches salt |
| 2 |
ts |
Vanilla |
| 1 |
c |
Cocoa |
| 2 |
c |
Walnuts |
| 1/4 |
c |
Butter |
| 1/2 |
ts |
Vanilla |
| 1/4 |
c |
Cocoa |
| 1/2 |
lb |
Powdered sugar (1 6/11 cups) |
| 3 1/2 |
tb |
Canned evaporated milk |
|
|
Brownies: Beat the eggs; add 3 cups sugar, salt, nuts and |
|
|
Flour. In a small saucepan, melt 3/4 lb. butter and mix in |
| 1 |
c |
Cocoa. Add this butter/cocoa mixture to the |
|
|
Egg/sugar mixture. Add 2 tsp. vanilla. Lightly butter a |
|
|
VERY LARGE BAKING PAN (larger than 9×13"). Pour in mix and |
|
|
Bake in a preheated 325 degree oven for 25 minutes or so. |
|
|
Cool and frost. |
|
|
Note: It has been a while since I have made these but as I |
|
|
Recall, the cooking time wasn't long enough so you may need |
|
|
To adjust that. Brownies are usually done when the sides |
|
|
Start to pull away from the pan. A toothpick test isn't |
|
|
Accurate because brownies continue to bake after pulled |
|
|
From the oven. – Debbie Carlson |
|
|
Frosting: Melt 1/4 cup butter in a small saucepan. Add |
| 1/4 |
c |
Cocoa and heat for 1 minute or until smooth, |
INSTRUCTIONS
FROSTING:
BROWNIES:
stirring constantly. Pour into a small mixer bowl. Add the powdered sugar
and canned milk alternately. Beat to spreading consistency. Blend in 1/2
tsp. vanilla. Frost brownies.
From: Cheryl Oxe Posted by: Debbie Carlson (D.CARLSON ~ GEnie) Reformatted
for MM:dianeE
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