Surprise Brownies

Myrna and I were discussing what recipes we had left for 2012, and she commented that she didn’t think we had even one brownie recipe on the blog.  I suggested several recipes to try to my husband, the not-so-much chocolate guy, and he chose this recipe from the cover of the Taste of Home Baking Book, saying, “I do like a good brownie once in a while”!

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?                

                         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

                        Frosting

  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.

12-15 brownies

2012 Cost with frosting:  $2.10