 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 60 |
|
I've tried numerous brownie recipes, but this recipe is the best by far. A well-known baker in our town generously shared the recipe with me. Ingredients:
1-1/4 cups butter, softened |
4 cups sugar |
8 eggs |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1-1/4 cups baking cocoa |
1 teaspoon salt |
2 cups chopped walnuts |
frosting: |
1/4 cup butter, cubed |
6 tablespoons milk |
3 tablespoons baking cocoa |
3-1/2 cups confectioners' sugar |
1 teaspoon vanilla extract |
additional chopped walnuts, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Stir in walnuts.
2. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 40-45 minutes or until top springs back when lightly touched.
3. Meanwhile, melt butter in a saucepan over low heat. Remove from the heat; stir in milk and cocoa until smooth. Return to the heat and bring to a boil; boil for 4 minutes, stirring constantly. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Frost warm brownies. Sprinkle with walnuts if desired. Cool on a wire rack before cutting. Yield: 5 dozen.
|
|