The recipe didn't look like anything special, but I liked the idea that it used cocoa because I had a BIG box of Hershey’s regular baking cocoa on hand. It was almost too simple to make – I put it in a 7 ¼ x 9 ½” baking pan that is about the same surface area as an 8 x 8” pan and it baked perfectly in 25 minutes – be sure to do your toothpick test at about 20-25 minutes so they don’t get too done. I lined my pan with parchment to make them easy to remove. Of course, you can decorate the frosting for a cookie tray with little flowers, drizzles, sprinkles, etc., but the taste of this recipe speaks for itself.
I think these should be called Surprise Brownies, because they are simply delicious – not dry like many cake brownies and not tough or greasy like many chewy brownies. They were rich and moist with a great flavor. I think this will probably be my new brownie recipe – how can you go wrong? Later that summer I made these for a work crew building a home next door...they loved them too!
Rich Chocolate Brownies
1 Cup Sugar -- 7 ounces
2 Large Eggs
1/2 Teaspoon Vanilla Extract
1/2 Cup Butter – melted (1 stick)
1/2 Cup Flour, All-purpose (2 ¼ ounces)
1/3 Cup Baking Cocoa (1 ounce)
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
3 Tablespoons Baking Cocoa
3 Tablespoons Butter -- melted
1 Teaspoon Instant Coffee Granules
1 1/2 Cups Powdered Sugar -- 6 ounces
2 to 3 tablespoons Warm Water
In a large (2 quart) mixing bowl, beat the sugar, eggs and vanilla extract. Add butter; mix well. Combine the flour, cocoa, baking powder and salt; add to batter and mix well.
Pour into a greased 8" square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, combine the cocoa, butter and coffee granules. Gradually stir in the powdered sugar and enough water to achieve a spreading consistency. Frost brownies.
2012 Cost with frosting: $2.10