Ingrients & Directions


BROWNIES
1 c BUTTER 1 1/2 c FLOUR
1 1/2 c SUGAR 1 tb VANILLA
1/2 c UNSWEETENED COCOA POWDER 1 1/2 c CHOPPED PECANS
4 ea LARGE EGGS

-ICING-
2 c POWDERED SUGAR 1 ts VANILLA
1/2 c BUTTER 1 tb MILK
3 tb UNSWEETENED COCOA

PREHEAT OVEN TO 350 DEG F. LINE A 9″ X 13″ PAN WITH ALUMINUM FOIL,
EXTENDING ENDS OF FOIL 1″ OVER THE SIDES OF THE PAN. GREASE AND FLOUR THE
FOIL. SET ASIDE.
IN A MEDIUM SAUCE PAN, MELT 1 CUP BUTTER; STIR IN 1 1/2 CUPS SUGAR AND 1/2
CUP COCOA. REMOVE FROM HEAT; BEAT IN EGGS, ONE AT A TIME, UNTIL BLENDED.
STIR IN FLOUR AND VANILLA UNTIL BLENDED. STIR IN 1 CUP PECANS. POUR INTO
PREPARED PAN AND BAKE FOR 25 MINUTES, UNTIL CAKE TESTER COMES OUT CLEAN.
COOL ON WIRE RACK. MEAN WHILE MAKE FROSTING. IN A MEDIUM BOWL, COMBINE
POWDERED SUGAR AND COCOA. BEAT IN BUTTER AND VANILLA. BEAT IN ENOUGH MILK
TO MAKE FROSTING SMOOTH AND SPREADABLE (1 TO 2 TABLESPOONS). LIFT BROWNIE
OUT OF PAN BY LIFTING FOIL ENDS. SPREAD TOP WITH FROSTING. CUT INTO
SQUARES. SPRINKLE WITH REMAINING PECANS AND SERVE ON A PLATTER.

Yields
15 servings

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