"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Perfect Brownies Recipe

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This recipe for Perfect Brownies, by , is from Bagnall Busy Bee's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Bagnall


1 1/3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. butter or margarine
1 c. cocoa
2 c. sugar
4 eggs
1 1/2 tsp. vanilla
1 c. chopped nuts (optional)

3 Tbsp. melted butter
1/4 c. cocoa
1/4 c. milk
2 c. icing sugar

Melt butter and remove from heat. Add cocoa and blend in sugar, eggs and vanilla. Blend in dry ingredients and chopped nuts, if desired. Spread in a greased 9 x 13 inch pan. Bake at 350F for 35 minutes.

Frosting: Combine melted butter and cocoa. Blend in milk and icing sugar. Spread on cooled Perfect Brownies.

Personal Notes:
Personal Notes:
I like this recipe because it made a large pan of brownies instead of the square 8 or 9 inch pan. The frosting is also very nice. This was a favorite to bring to school as treats because the pieces could be cut so that the entire class and the teacher had a brownie.




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