
Brownies
▪ ½ cup butter, melted
▪ 1 cup sugar
▪ 1 tsp vanilla extract
▪ 2 eggs
▪ ½ cup all purpose flour
▪ 1/3 cup cocoa
▪ ¼ tsp baking powder
▪ ¼ tsp salt
Heat oven to 350ºF. Grease 9-inch square baking pan. In medium bowl, stir together butter, sugar and vanilla. Add eggs; with spoon, beat well. Stir together flour cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly in prepared pan. Bake 20 - 25 minutes or until brownie begins to pull away from sides of pan. Cool completely in pan on wire rack. Frost with Creamy Brownie Frosting if desired.
Creamy Brownie Frosting
▪ 3 T butter, softened
▪ 3 T cocoa
▪ 1 T light corn syrup
▪ ½ tsp vanilla extract
▪ 1 cup powdered sugar
▪ 1 to 2 T milk
In a small mixer bowl, beat butter, cocoa. corn syrup and vanilla until blended. Add powdered sugar and milk; beat to spreading consistency.
Notes: This is a great recipe to make with kids. The only thing I needed a hand mixer for was the frosting. Zoe mixed all the other ingredients with a wooden spoon. The texture of these brownies is perfect. Very fudgy and brownie like. I don't like a lot of from scratch brownies because they often don't have the texture I'm looking for. These do. These are great without the frosting, but that does take them to a new chocolatey level. If you like nuts in your brownies, add up to 1/2 cup. You won't be sorry you tried these! I used Ghirardelli's unsweetened baking cocoa, which I've discovered makes any cocoa recipe yummier. But any good quality cocoa should work well.