It’s almost Thanksgiving, but I figured some people might just want yummy, delicious brownies 🙂
These brownies are outstanding and do not use a box mix. You may be skeptical – but try them. You’ll never go back to a mix again. I made these using Ghiradelli cocoa. Normally having all the ingredients on hand is also a big bonus! The Dark Chocolate Betty Crocker Brownie Mix ingredients contain: Partially Hydrogenated Soybean and/or Cottonseed Oil (and hydrogenated = trans fats usually though anything less than .5 grams can be counted as “0” on the nutrition facts) and “artificial flavor” … whatever that means.
Note: you can halve this recipe just fine and fits great in a 9×9 pan.
Iced Brownies (aka Ditch the Mix)
yield 16 servings
1 cup melted butter
2 cups sugar
2 tsp. vanilla
1 cup AP flour
2/3 cup cocoa
1/2 tsp. baking powder
6 Tbs. butter, room temperature
6 Tbs. cocoa
2 Tbs. light corn syrup
1 tsp. vanilla
2 cups powdered sugar
3-5 Tbs. milk
1. Preheat oven to 350 degrees. In large bowl, mix melted butter, sugar and vanilla. Add the eggs one at a time.
2. In a small bowl, sift together the flour, cocoa and baking powder. Add dry ingredients to the wet and mix until combined. Pour into a greased 9×13 pan. Bake 25-30 minutes and cool.
1. In a large mixing bowl, beat the butter, cocoa, vanilla and light corn syrup until smooth.
2. Add powdered sugar a cup at a time until blended. Add milk 1 tablespoon at a time until the frosting reaches the consistency that you like.
Recipe from tastykitchen.com
Linked up to: http://www.wellseasonedlife.com/ and www.skiptomylou.org