Best Ever Brownies
"One of the few recipes I received in a long ago recipe exchange and one I still make because it is one of the best I've ever tasted! The cook book old, the recipe hand written on a ruled sheet of paper has yellowed with age, the glue behind becoming brittle, the name on top simply reads 'Best Ever Brownies' I think it likely many a brownie recipe share the name, but after all these years I simply haven't the heart to be changing it! More then time to post this family favourite before the ink fades. This one is especially for my family,and for those who cannot resist trying new variations of an old classic!"
Ingredients
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- ICING
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Nutritional
- Serving Size: 1 (103.9 g)
- Calories 423
- Total Fat - 23.3 g
- Saturated Fat - 11.3 g
- Cholesterol - 88.3 mg
- Sodium - 198 mg
- Total Carbohydrate - 52.3 g
- Dietary Fiber - 1.7 g
- Sugars - 44.8 g
- Protein - 4.3 g
- Calcium - 24.5 mg
- Iron - 0.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In bowl, beat eggs with an electric mixer, add in sugar 1/2 cup at a time beating well between additions. Beat until fluffy thick, this could take up to 6 - 8 minutes
Step 2
Add butter,chocolate mix, salt and vanilla, blend
Step 3
Fold in flour, if using add in chopped walnuts, gently folding into batter
Step 4
Pour into greased 9 x 13 pan, baking in a preheated 350 oven with rack in the middle position for 25 to 30 minutes. When baked cake should be shiny, firm on top and fudge like in the inside, Do not over bake or it will go hard. Cool
Step 5
Icing - you may want to double the icing. Mix butter, cocoa and vanilla adding in confectioners sugar (icing sugar) using more or less to get the consistency you desire. You may ice while slightly warm. For special times I decorate with pecan halves.
Tips
No special items needed.