BROWNIES FOR A CROWD
This recipe is in an old Farm Journal cookbook, Homemade Cookies, published in the 1971. The brownies are cake-like, the chocolate syrup making them nicely moist. I have made this recipe many times, and it is always a family favorite.
Provided by Ruth Ann Vokac
Categories Chocolate
Time 45m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350 degrees. Grease well a 15 1/2" x 10 1/2" x 1" jelly roll pan.
- 2. Cream together butter and sugar. Beat in eggs and vanilla. Stir in chocolate syrup.
- 3. Mix flour, baking powder, and salt. Add to chocolate mixture. Add nuts if using.
- 4. Pour batter into prepared pan. Bake about 22 minutes or until an inserted toothpick comes out clean.
- 5. Cool in pan.
- 6. When brownies are cool, prepare frosting:
- 7. Combine butter, sugar, and milk in a saucepan. Bring to a boil and boil 30 seconds. Remove from heat. Add chocolate chips and vanilla.
- 8. Stir until mixture thickens slightly. (I hasten this process by putting pan's bottom in ice water.)
- 9. Spread icing over brownies. If I haven't used nuts in the brownies, sometimes I sprinkle nuts over the icing as soon as I spread it.
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