Cook Time 25 min
Makes 16 brownies.
Ingredients:
°1/2 cup melted butter or ghee (125 ml)
°1 cup sugar (250 ml)
°1 c. vanilla extract (5 ml)
°2 eggs (2)
°1/2 cup all-purpose flour (125 ml)
°1/3 c Hershey’s Cocoa (75 ml)
°1/4 tsp baking powder (1 ml)
°1/4 tsp. salt (1 ml)
°1/2 c chop nut (optional) (125 ml)
°Creamy Frosting for Brownie (Optional):
°3 tbsp. 2 tablespoons softened butter or ghee (45 ml)
°3 tbsp. Hershey’s Cocoa (45 ml)
°1 c. 1 tablespoon light corn syrup or honey (15 ml)
°1/2 tsp. vanilla extract (2 ml)
°1 cup icing sugar (250 ml)
°1 c. 1 tablespoon of milk (approximately) (15 ml)
Preparation:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (1.5-liter) square tray.
2. Mix the butter, sugar and vanilla in a bowl. Add eggs, beat everything with a spoon. Add flour, cocoa, baking powder and salt. Adding to egg blend, beat to well mixed. Stir in nuts (if using). Spread the mixture evenly in a greased skillet.
3. Bake for 20-25 minutes or until the brownies begin to pull out of the pan. Place on a wire rack and let cool completely before cutting into squares.
4. Creamy Frosting Brownie (optional): Beat butter, cocoa, corn syrup and vanilla in a small bowl until well blended. Add powdered sugar and milk. Mix, adding a little milk if needed, until garnish is spreadable. Cover cooled brownies with garnish; Cut into squares.
