Sunday, January 9, 2011

Best Brownies

So about 8 years ago when my younger sister went off to college, I made her a couple of recipe index cards to take with her.  Included among those cards was one for these brownies.  Leave it to me to give it to her and forget about them.  A few years later she was raving about my brownies--I didn't know what she was talking about--then I made these and was reminded, yum.  If you have a New Year's resolution to cut down on sweets--this one is for you, it only makes a 8x8 pan (that's got to be less calories than a 9x13 inch pan!).  Perfect! These brownies always turn out and are the best brownies I've made in the last few months.

Prep time: 20 minutes
Cook time: 35 minutes
Makes 16 servings

1/2 cup butter
1 cup white sugar
2 eggs
1 t vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 t salt
1/4 t baking powder

1.  Preheat oven to 350 degrees F.  Grease and flour an 8 inch square pan.
2/  In a large saucepan, melt 1/2 cup butter.  Remove from heat, and stir in sugar, eggs, vanilla.  Beat in cocoa, flour, salt, and baking powder.  Spread batter into prepared pan.
3.  Bake for 25 to 30 minutes.  Do not overcook.

So lovely even before the frosting.
3 T butter
3 T cocoa
1 T honey
1 t vanilla
1 cup confectioners' sugar

Combine all ingredients, may add 2-3 t milk if needed to pull them all together.  Frost brownies while they are still warm.

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