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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These saucepan brownies are easy to mix up when unexpected guests arrive, and they're the perfect base for brownie sundaes. Ingredients:
1 cup granulated sugar |
1/2 cup butter or 1/2 cup margarine |
1/3 cup unsweetened cocoa powder |
1 teaspoon instant coffee crystals |
2 eggs |
1 teaspoon vanilla |
2/3 cup all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup walnuts, chopped |
3 tablespoons butter or 3 tablespoons margarine, softened |
1/4 cup unsweetened cocoa powder |
2 cups sifted powdered sugar |
2 -3 tablespoons milk |
1/2 teaspoon vanilla |
Directions:
1. FOR THE BROWNIES: In a medium saucepan combine granulated sugar, butter, cocoa powder, and coffee crystals. Cook and stir over medium heat till butter melts. Remove from heat; cool for 5 minutes. Add eggs and vanilla. Beat lightly by hand just till combined. Stir in the flour, baking powder, and salt. Stir in walnuts. Spread batter in a greased 9x9x2-inch baking pan. Bake in a preheated 350F oven for 25 minutes, or till set. Cool in pan on a rack.
2. FOR THE FROSTING: In a mixing bowl beat butter till fluffy. Add cocoa powder. Gradually add 1 cup of the powdered sugar, beating well, Slowly beat in 2 tablespoons of the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if necessary, to make a frosting of spreading consistency.
3. Spread frosting over cooled brownies. Cut into bars.
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