Monday, January 5, 2009

Best Brownies

The scrumptious cookies pictured are called, "Mocha Thumbprint Cookies" and I enjoyed making and serving them last week in my new glass cake server from Mom. It's a versatile server that can be used as a punch bowl and veggie/dip tray as well! Thanks, Mom! I know I'll be using if for a variety of things.

I know you are expecting the cookie recipe, which my sisters discovered and yes, it's fabulous, but you aren't going to get it. Not yet. The thing on my mind right now is BROWNIES. I had some yesterday at the Nisbett's house, the first in a long while, and they were so good I got a Brownie Fixation and had to make a pan of my own. Last night I tried a new recipe that comes with a creamy chocolate frosting and let me tell you, it was pretty good stuff. I don't know how they would taste cold, 'cause we ate them all hot. The top sort of makes a thin crunchy layer and underneath is the gooey stuff. Add some frosting and there you have it: Brownie Heaven!

So for a simple, delectable brownie recipe that hits your chocolate spot, try:

Best Brownies

1/2 cup (1 stick) butter, melted
1 cup sugar
1 tsp. vanilla extract
2 eggs
1/2 cup flour
1/3 cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped nuts (optional)
Creamy Brownie Frosting (recipe follows)

1. Heat oven to 350 degrees. Grease a 9-inch square baking pan.

2. Stir together butter, sugar and vanilla in a large bowl. Add eggs; beat well. Combine flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in nuts-optional. Spread into prepared pan.

3. Bake 20-25 minutes or until brownies begin to pull away from sides of pan. Cool; frost with Creamy Brownie Frosting. Cut into squares.

Creamy Brownie Frosting

3 T butter, soft
3 T cocoa
1 T honey or light corn syrup
1/2 tsp vanilla extract
1 cup powdered sugar
1-2 T milk

Beat butter, cocoa, honey or light corn syrup, and vanilla in a small bowl. Add powdered sugar and milk; beat to a smooth, creamy spreading consistency.

I doubled this recipe easily for a 9x13 inch pan

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