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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups sifted flour |
2 cups sugar |
1 cup butter |
7 tablespoons sifted cocoa |
1 cup water |
1/2 cup buttermilk |
2 eggs |
1 teaspoon vanilla extract |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/2 cup butter (melted) |
5 tablespoons cocoa (sifted) |
6 tablespoons milk |
1 (1 lb) package confectioners' sugar |
1 teaspoon vanilla extract |
1 cup flaked hazelnuts |
Directions:
1. Sift flour and sugar together in bowl.
2. Mix 1 c butter, 7 tbsp cocoa and water in a saucepan.
3. Bring to a boil over a medium heat, stirring continuously.
4. Pour mixture slowly over the flour mixture blending with an electric mixer.
5. Add buttermilk, eggs, vanilla extract, baking powder and cinnamon and beat with mixer until throughly blended.
6. Spread in a 9 X 13 rectangular pan.
7. Bake at 400F for 20-25 minutes (or until done).
8. When the brownies first come out of the oven, hold them about two feet over a flat surface that won't be hurt by the heat of the pan (the empty stovetop or a large wooden cutting board), then drop them.
9. I kid you not, I learned this trick from my MIL, it makes the brownies denser.
10. Place on rack until completely cool.
11. Mix confectioners sugar with sifted cocoa until smooth.
12. Add butter and 1 tsp vanilla extract.
13. Mix adding milk 1 tbsp at a time.
14. Beat until smooth and creamy.
15. Frost the cool brownies and sprinkle with hazelnuts.
16. Cut into bars.
17. Makes 36 or so depending on how you cut them.
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