Saturday, July 31, 2010

Hershey Brownies

You know this recipe is good when the volume of sugar is 2x the amount of any other ingredient. .

This is truly my favorite brownie recipe. You couldn't pay me to buy a brownie cake mix in the store. This takes seconds to prepare and is WAY tastier! :)

'nough said? *grin*

4 eggs
2 sticks butter, softened
2 t vanilla
2 c sugar
1 c flour, all purpose (just sub your favorite gluten free flour blend! and add 1/4 t xanthan gum - if not already in blend)
3/4 c unsweetened cocoa
1/2 t baking powder
1/4 t salt
1 c chopped nuts (optional)

being a peanut and tree nut free family, we omit the nuts.

9x12 pan, 30 minutes 350*F oven

this is a very thick batter. and wow is it ever tasty. raw or cooked. . .. my kids fight over the pan lickin's . . .as much as the completed brownie.

serves 1-12. . . *grin*


(please do not cut corners/fat/whatever and use anything other than butter!) salted or unsalted - whatever you prefer, but seriously, if you're gonna bake something in the dessert family, you NEED to go the extra mile and put in the butter! It's the 'secret' to my baking! Never EVER use low fat/low whatever anything when making a dessert - use the REAL ingredients - your taste buds will thank you! Just eat a smaller piece if watching the waistline and go outside and play with your kids. That'll burn off any calories. :) No kids, no problem! Come over and race around with MY kids! You'll sleep real good after an hour with my boys and daughter!



CREAMY BROWNIE FROSTING

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk;
beat to spreading consistency. About 1 cup frosting.

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