I have one big sweet tooth but that tooth doesn’t seem to care for brownies. That was until I tried the “Best Brownies” recipe from my Hershey’s cookbook. To die for! When I do make them I have to freeze them, give them away, duct tape my mouth shut or just eat them quick until they are gone and then feel guilty for the rest of the day. Have you ever driven by restaurants or seen advertisements for places claiming to have “The Best….,World Famous…,etc.” who decides that? Well, I’m going to go ahead and say this recipe is “the best” brownie recipe I’ve ever had. Make sure to ice them, the frosting recipe is excellent too!
½ cup (1 stick) butter or margarine, melted
1 cup sugar
1 tsp vanilla extract
½ cup all purpose flour
1/3 cup cocoa
¼ tsp baking powder
¼ tsp salt
Optional: ½ cup chopped nuts
Heat oven to 350. Grease 9” square baking pan. Stir together butter, sugar and vanilla in large bowl. Add eggs, beat well. Combine flour, cocoa, baking powder and salt. Gradually add to butter mixture, beating until well blended. Stir in nuts, if desired. Spread into prepared pan. Bake 20-25 minutes or until brownies begin to pull away from sides of pan. Cool, frost with Creamy Brownie Frosting recipe below and cut into squares.
CREAMY BROWNIE FROSTING
3 tbsp butter or margarine, softened
3 tbsp cocoa
1 tbsp light corn syrup or honey
½ tsp vanilla extract
1 cup powdered (icing) sugar
1 to 2 tbsp milk
Beat butter, cocoa, corn syrup and vanilla. Add icing sugar and milk. Beat to spreading consistency. Makes about 1 cup of frosting.
Tips: Double the recipe and bake in 9 x 13 pan. They freeze well if you can stop yourself from eating them up! Bakes in 25 minutes in my oven.