BROWNIES
2015-11-02 09:41:50
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Ingredients
- BROWNIES
- 1 CUP BUTTER 250 mL
- 2 CUPS SUGAR 500 mL
- 1⁄4 CUP COCOA POWDER 50 mL
- 4 EGGS, BEATEN 4
- 1 TSP VANILLA 5 mL
- 1 CUP FLOUR 250 mL
- 1 CUP CHOPPED WALNUTS OR PECANS 250 mL
- ICING
- 2 CUPS ICING SUGAR 500 mL
- 2 TBSP BUTTER 25 mL
- 2 TBSP COCOA POWDER 25 mL
- 2 TBSP BOILING WATER 25 mL
- 2 TSP VANILLA 10 mL
Instructions
- TO MAKE BROWNIES: CREAM TOGETHER BUTTER, SUGAR AND COCOA POWDER. MIX IN BEATEN EGGS AND VANILLA.
- ADD FLOUR AND STIR. FOLD IN NUTS. BAKE IN A GREASED13- x 9-inch (3 L) PAN AT 350°F (180°C) FOR 40 to 45 MiNUTES. TOP WILL APPEAR TO BE UNDERDONE (FALLS IN MiDDLE) BUT DON'T OVERCOOK. SHOULD BE MOIST AND CHEWY.
- TO MAKE ICING: BEAT ALL INGREDIENTS TOGETHER WHILE BROWNIES ARE BAKING. POUR ON TOP AS SOON AS BROWNIES COME OUT OF THE OVEN. IT WILL MELT INTO A SHINY GLAZE.
The Best of Bridge https://www.bestofbridge.com/
Can nuts be omitted from this recipe?
Hi Alison,
Absolutely! The brownies are equally sumptuous with or without nuts.
I tried to print off this recipe and all that I got was page and pages of pictures of recipes. What a waste of expensive ink.
Hi Alicia, We’re sorry to hear that. We just printed the recipe and it worked just fine….did you use the “print” tab that’s featured at the top of the recipe? If you use that, it will print on 1 page and will also allow you to adjust the font size.
I also had this problem. It printed all the pictures from the side bar. And I did press the print button.
I have made these brownies for a number of years and have not been disappointed. I even have made them substituting with GF flour. Always turn out and are eaten very quickly.
So glad to hear!
My mother and I have been making these brownies for years in Canada. Since I moved to Texas I cannot get this recipes to work. I’ve tried and tried and they never turn out (they end up gummy and never really set). Even my mother tried making them at my home to see if I was doing something wrong and even her’s didn’t work.
Any suggestions for what the issues might be? Elevation is the same in both places.
Hi Anna, glad to hear these have been a favorite. It’s possible that the flour you are using in Texas is different from the Canadian flour you used in the past. Canadian flour is generally higher in protein, making it “stronger”, whereas many of the American flours are lower in protein, making them “softer” and they do not absorb liquid the same way.