Frosted Brownies Recipe

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Field editor Edna Hoffman, Hebron, Indiana, recommends Frosted Brownies.

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Frosted Brownies Recipe

Prep: 25 min. Bake: 25 min.

Yield: 60 Servings

25 25 50

Ingredients

1 cup plus 2 tablespoons butter, softened
4 cups sugar
8 eggs
2 cups all-purpose flour
1-1/4 cups baking cocoa
1 teaspoon salt
2 teaspoons vanilla extract
2 cups chopped nuts
FROSTING:
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
2 tablespoons baking cocoa
1/4 cup milk
2 teaspoons vanilla extract

Directions

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour, cocoa and salt; add to creamed mixture. Stir in vanilla and nuts. Spread batter into two greased 13-in. x 9-in. baking pans. Bake at 325° for 25-30 minutes. Cool. In a bowl, cream butter. Combine sugar and cocoa; add to butter. Add milk and vanilla; beat until fluffy. Frost brownies. Yield: 5 dozen.

Nutritional Facts 1 serving (1 each) equals 165 calories, 7 g fat (3 g saturated fat), 40 mg cholesterol, 91 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Frosted Brownies in Taste of Home August/September 1997, p54

Substitute for Nuts

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.