Friday, August 29, 2008

Cake Brownies with No-Cook Fudge Frosting

We have new neighbors (a young couple with a dog, three cats - and the couple is expecting their first baby!) and we wanted to meet them and take them something nice to eat. Joan decided she would try a new brownie recipe, and make a batch for us, too.

Both recipes come from Better Homes and Gardens New Cook Book, Special Edition

Cake Brownies
3/4 c. butter, melted
1 1/4 c. sugar
1/2 c. unsweetened cocoa powder
2 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 c. milk
1 c. chopped walnuts or pecans
1/2 recipe No-Cook Fudge Frosting (to follow)

Stir together butter, sugar, cocoa powder, eggs and vanilla. In a small bowl combine flour, baking powder, and baking soda. Add flour mixture and milk alternately to chocolate mixture, beating after each addition. Stir in nuts. Pour batter into greased 15x10x1-inch baking pan. Bake in 350-degree oven for 15 to 18 minutes. Cool 2 hours on a wire rack. Frost with No-Cook Fudge Frosting, then cut into bars. Makes 48 brownies.

No-Cook Fudge Frosting
9 c. sifted powdered sugar (about 2 pounds)
1 c. unsweetened cocoa powder
1 c. butter, softened
2/3 c. boiling water
2 tsp. vanilla

In a very large bowl combine powdered sugar and cocoa powder. Add butter, boiling water, and vanilla. Beat with an 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. (This frosts tops and sides of two 8- or 9- inch cake layers.)

The brownies were very good.

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