This particular brownie record comes from my Found Recipes collection. There was a wide variety of family recipes uncovered in a three ring binder in Mom’s pantry. This ranges from newspaper clippings to handwritten note cards to various printouts gathered over the years.
The newspaper clipping for this delightful brownie states, “The following cookie recipes are from “Colorado Cookie Collection” edited by Cyndi Duncan and Georgie Patrick.”
Ingredients:
3/4 (or 0.75) cup Cocoa
1/2 (or 0.5) teaspoon Baking Soda
2/3 cup Butter, melted and divided
1/2 (or 0.5) cup boiling Water
2 cups Sugar
2 Eggs
1 and 1/3 cups Flour
1 teaspoon Vanilla
1/2 teaspoon Salt
1 cup Semi-sweet Chocolate Chips
1 bowl Buttercream Frosting
Frosting:
6 Tablespoons butter, softened
1/2 cup Cocoa
2 and 2/3 cups Powdered Sugar
1/3 cup Milk
1 teaspoon Vanilla Extract
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- Grease 9-by-13-by-2 inch pan or two 8-by-8-inch pans.
- In medium bowl combine cocoa and baking soda.
- Blend in 1/3 cup melted butter; stir until smooth.
- Add flour, vanilla and salt; blend completely.
- Stir in chocolate chips. Pour into pan.
- Bake for 35 to 40 minutes or until brownies begin to pull away from sides of pan.
- Cool completely in pan; spread with frosting.
- Cut into squares.
Frosting:
- In a small mixer bowl, cream butter.
- Add cocoa and powdered sugar alternately with milk; beat to spreading consistency (additional milk may be needed).
- Blend in vanilla.
- Makes about 2 cups.
- Spread over brownies and decorate with chocolate chips and crushed peppermint sticks.
Hint: Bake brownies until edges begin to pull away from the sides of the pan and center is almost firm when tested with a toothpick (a few moist crumbs clinging to the pick).
Makes:
Yield: about 3 dozen brownies
