I'm late AGAIN!!!! *Sigh*
Oh to be one of those who is always on time...or even early! Some good friends of ours has a daughter who recently got engaged. The engaged couple live in Florida but just came to Texas for an engagement party/wedding shower. The photo on the right is a picture of the couple. Aren't they cute together?! Anyway, I told her mom that I would help her out with the party. My plan was to go over to their house a little after lunch to help get the house ready for the party. Well, my oldest son had a fever and I couldn't go anywhere. I had to wait until my husband got home from work before I could leave. Another issue with that was that I couldn't go to the grocery store to get ingredients to take a desert I said I would bring! I took a look through my recipes and pulled out my trusty brownie recipe that has been my 'go to' recipe lately when I need something quick but don't have time to go to the store. I originally found the recipe on
allrecipes.com. The bride really liked them and asked that I pass on the recipe to her. So in honor of the bride... (Sing along. You know you want to.) Here comes the brownieeeeeeees! All dark and chocolatyyyyyyyyyyyy! ;-)
This is the word for word recipe as I found it, I will note my changes at the bottom.
Brownies
Prep Time: 25 Minutes; Cook Time: 25 Minutes; Ready in 50 minutes; Serves 16
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Frosting: 3 tablespoons butter, softened
3 tablespoons unsweetened cocoa
powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour and 8 inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25-30 minutes. Do not overcook.
- To make frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
My tips for this recipe:
- I use dark chocolate cocoa powder vs. the regular. (Have I ever mentioned that I dig chocolate?)
- When adding eggs, be sure that your egg whites don't cook in the hot butter. Ew. Just keep stirring them so they don't have time to sit.
- Mix your frosting while the brownies are baking so that it will be ready when your brownies are. =)
- In the frosting, I like to use tub margarine vs. butter. It spreads and melts easier.
- When adding the confectioners' sugar, don't dump the entire cup at once in your frosting. Add a little bit at a time so that you don't pour too much sugar in. Too much sugar will make it impossible to spread. Trust me...I tried it. :-/ You know you have reached the right consistency when you can no longer drizzle it.
- I also like to add about a 1/2 teaspoon of almond extract to the frosting. Yummmmm!
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| This recipe has been Nathan approved! |
