Rich Chocolate Brownies: Difference between revisions
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New page: {{RecipeSummary |PrepTime=20 min |CookTime=25-30 min |Source= |Yield=9-16 servings (8x8 pan) |Rating=Very good; moist }} === Ingredients === * 1 c sugar * 2 eggs * 1/2 t vanilla * 1/2 c bu... |
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Combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Front the brownies. | Combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Front the brownies. | ||
[[Category: | [[Category:Brownies]] | ||
[[Category:Very Good]] | [[Category:Very Good]] | ||
Latest revision as of 01:57, 27 August 2009
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 25-30 min |
| Source | |
| Yield / serves | 9-16 servings (8x8 pan) |
| Rating | Very good; moist |
Ingredients
- 1 c sugar
- 2 eggs
- 1/2 t vanilla
- 1/2 c butter/margarine, melted
- 1/2 c all-purpose flour
- 1/3 c baking cocoa
- 1/4 t baking powder
- 1/4 t salt
Frosting
- 3 T butter/margarine, melted
- 3 T baking cocoa
- 2 T warm water
- 1 t instant coffee
- 1 1/2 c confectioner's sugar
Preparation
In mixing bowl, beat sugar, eggs, and vanilla. Add butter; mix well. Combine dry ingredients; add to batter and mix well. Pour into a greased 8" square baking pan. Bake at 350° degrees for 25-30 minutes or until brownies test done. Cool in pan on a wire rack.
Frosting
Combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Front the brownies.
