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Ingredients
- 1/2 cup (125mL) butter or margarine, melted
- 1 cup (250mL) sugar
- 1 teaspoon (5mL) vanilla extract
- 2 eggs
- 1/2 cup (125mL) all-purpose flour
- 1/3 cup (75mL) HERSHEY'S Cocoa
- 1/4 teaspoon (1mL) baking powder
- 1/4 teaspoon (1mL) salt
- 1/2 cup (125mL) chopped nuts(optional)
- CREAMY BROWNIE FROSTING(recipe follows)
CREAMY BROWNIE FROSTING
- 3 tablespoons (45mL) butter or margarine, softened
- 3 tablespoons (45mL) HERSHEY'S Cocoa
- 1 tablespoon (15mL) light corn syrup or honey
- 1/2 teaspoon (2mL) vanilla extract
- 1 cup (250mL) powdered sugar
- 1 to 2 tablespoons (15-30mL) milk
Preparation
- 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 into 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
- 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.
Cook commentary
Bake Time: 20 to 25 minutes
Yield: About 16 brownies
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