I was looking through the"baking threads" and though I am not the best home baker, I think that my brownies come out pretty darn good.
Ever since we moved here to the Mainland, I try very hard not to make anything from a mix and avoid all the additives.
My sister had given me a Hershey's Cookbook and I couldn't find it after the move, so I went to their website and printed out this recipe:
- 1/2 cup (1 stick) butter or margarine, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup HERSHEY'S Cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
CREAMY BROWNIE FROSTING (recipe follows)
Heat oven to 350°F. Grease 9-inch square baking pan.
Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
CREAMY BROWNIE FROSTING 3 tablespoons butter or margarine, softened 3 tablespoons HERSHEY'S Cocoa 1 tablespoon light corn syrup or honey 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
The last batch that I made, I added 1/2 cup of Walnuts and 1/2 cup of shredded Coconut.
I make sure to not over bake them, that is to say that I take the pan out when there's still a few small crumbs on a toothpick, I learned that here at CT!!
My husband goes crazy for the Frosting! I prefer mine ala natural...