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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Best Brownies Recipe

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This recipe for Best Brownies, by , is from Sara and Matthew's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mike Mitchusson

Category:
Category:

Ingredients:  
Ingredients:  
Brownies:

1/2 c. vegetable oil
1 c. sugar
1 tsp. vanilla extract
2 eggs
1/2 c. all purpose flour, unsifted
1/3 c. cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. pecans or walnuts, chopped


Frosting:

6 Tbsp. evaporated milk
4 Tbsp. cocoa
1 stick butter
1 box powdered sugar



Directions:
Directions:
Brownies:

Blend oil, sugar, and vanilla extract in a mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder, and salt. Gradually, add dry ingredients to egg mixture until well blended. Stir in nuts. Spread batter in a greased 9 inch square pan or baking dish. Bake at 350 degrees for 20 to 25 minutes or until brownie begins to pull away from the edges of pan. Cool in pan. Frost if desired and cut into squares.


Frosting:

Mix milk, cocoa, and butter in a saucepan and bring to a slow boil. Remove from heat and add powdered sugar and beat. Ice brownies while warm.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Matt's maternal grandmother Mary Lynn McCulloch used this recipe in her classes when she taught Homemaking at Sherman High School. The recipe can be doubled to make more brownies.

 

 

 

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