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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This chocoholic's favorite brownie. The recipe was shared with me by an ex-MIL over 25 years ago. Good recipes, unlike marriages, never die. Ingredients:
2 cups sugar |
2 cups flour |
1/2 cup butter |
1/2 cup shortening |
1 cup water |
1/4 cup unsweetened cocoa |
1 dash salt |
1/2 cup buttermilk |
1 teaspoon baking soda |
2 eggs, beaten |
4 teaspoons vanilla |
1/2 cup butter |
6 tablespoons milk |
1/4 cup unsweetened cocoa |
3 1/2 cups confectioners' sugar |
1 teaspoon vanilla |
Directions:
1. Brownie: Preheat oven to 400°; grease an 11 x 17 jelly roll pan.
2. Mix sugar and flour in a bowl; in a saucepan bring to boil the butter, shortening, water, cocoa and salt; pour cocoa mixture over flour mixture and stir until combined.
3. Beat in buttermilk, baking soda, eggs and vanilla; pour into baking pan and bake for 15 minutes, until center is barely set; DO NOT OVERBAKE; the center of the brownie will be slightly puffed but, if not overbaked, will fall when cool.
4. Frosting: Prepare the frosting while the brownie bakes; in same saucepan, bring to boil the butter, milk and cocoa; remove from heat and stir in confectioners' sugar and vanilla; stir until smooth.
5. Pour and spread over the brownie immediately after removing it from the oven; cool and refrigerate.
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