Yesterday I went to a lecture and had the yummiest brownies I'd had in a long time. Just chewy enough and not cakey at all. Just right. Luckily Lynda is a new Feingold convert and the brownies were safe. She passed on the recipe to me.
2 Cubes Real Butter
4 Tbsp. Cocoa
4 Lg. Eggs
2 C. Sugar
2 C. Flour
1 tsp. Vanilla (just vanilla and alcohol or approved brand)
Melt butter and mix with cocoa. Mix beaten eggs with sugar, fold in flour to eggs and sugar mixture, then add butter and cocoa and add vanilla and pecans. Pour into a 9x13x2 inch buttered baking dish. Bake at 350 degrees for about 35 minutes (do not overbake!) Use a toothpick to check doneness. Ice while warm.
Icing: Melt 1/2 cube butter with 2 Tbsp. of cocoa. Mix with 2 cups powdered sugar, 1 tsp. vanilla and enough whole milk for spreading consistency.
No comments:
Post a Comment