Publisher Photo
Publisher Photo
Field editor Edna Hoffman, Hebron, Indiana, recommends Frosted Brownies.
Recommended: Top 10 Brownie Recipes
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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 mixing 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 mixing bowl, cream butter. Combine sugar and cocoa; add to butter. Add milk and vanilla; beat until fluffy. Frost brownies. Yield: 5 dozen.
Originally published as Frosted Brownies in Taste of Home August/September 1997, p54

Nutritional Facts

1 each: 165 calories, 7g fat (3g saturated fat), 40mg cholesterol, 91mg sodium, 23g carbohydrate (18g sugars, 1g fiber), 3g protein.

  • 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
  1. In a mixing 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 mixing bowl, cream butter. Combine sugar and cocoa; add to butter. Add milk and vanilla; beat until fluffy. Frost brownies. Yield: 5 dozen.
Originally published as Frosted Brownies in Taste of Home August/September 1997, p54

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