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Sunday, September 12, 2010

Jearlene's Brownies

Of all of our many brownie recipes, this is a favorite standard. It's full of chocolatey goodness. We usually frost these, but left them unfrosted in this photo because we were (of course) topping them with vanilla ice cream and chocolate syrup. And we do have our limits.

This recipe came to us from my childhood friend, Jearlene.

Jearlene’s Brownies

1 c. butter or margarine
¾ c. cocoa
4 eggs, beaten
2 c. sugar
1 t. vanilla
1 1/3 c. flour
1 t. baking powder
½ t. salt

In large saucepan, melt butter. Remove from heat and stir in cocoa until smooth. Blend in eggs, sugar and vanilla. Stir in dry ingredients; mix well. Bake in greased 13” x 9” pan at 350 degrees for 32 to 35 minutes until done.


¼ c. butter
1 t. vanilla
2-3 c. powdered sugar
5 T. cocoa
¼ c. milk

Blend butter, vanilla, sugar, cocoa and milk until smooth. Spread over hot brownies. Cool and serve.

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