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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 18 |
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Rich, tender, fudgy brownie that those chocolate lovers just can't resist. For a mocha experience, substitute coffee for the water. My family just can't help themselves, even when they're already stuffed when these are around. Ingredients:
1 cup butter or 1 cup margarine |
1/3 cup hershey cocoa (regular-type, dry) |
2 cups sugar |
1 cup water (or 1 cup coffee) |
2 cups unsifted all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 slightly beaten eggs |
1/2 cup buttermilk |
1 1/2 teaspoons vanilla |
1/4 cup butter |
3 tablespoons hershey cocoa (regular type, dry) |
3 tablespoons buttermilk |
2 1/4 cups powdered sugar (confectioners') |
1/2-1 teaspoon vanilla (your preference) |
1/2 cup english walnuts (butternuts, pecans, black walnuts or similar type nuts can be substituted for the english walnuts) |
Directions:
1. Brownies: In saucepan combine butter, cocoa, 2 cups sugar and 1 cup water (first four ingredients).
2. Bring to boil; stirring constantly.
3. Remove from heat and set aside.
4. In large mixing bowl, blend together flour, soda and salt.
5. In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
6. Pour buttermilk mixture into dry ingredients; mix until smooth.
7. Add cocoa mixture gradually with mixer on low setting.
8. Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
9. Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
10. Bake at 375 deg F for 25 minutes; test with toothpick.
11. Immediately pour Frosting over brownies; spread evenly.
12. (Brownies will be very tender so spread gently.) Cool; cut into bars and serve.
13. Frosting: In saucepan, mix 1/4 cup butter, 3 tablespoons cocoa and 3 tablespoons buttermilk.
14. Cook and stir till boiling (mixture will be slightly curdled); remove from heat.
15. Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
16. Fold in English walnuts.
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