Another craving, satisfied!
This one is from Hersheys Kitchen.
- Heat oven to 175 degs C. Grease 9-inch square baking pan.
- Stir together 1 stick melted butter, 3/4 cup sugar and 1 tsp. vanilla in bowl. Add 2 large eggs; beat well with spoon. Stir together ½ cup flour, 1/3 cup cocoa powder, 1/4 tsp. baking powder and 1/4 tsp. salt; gradually add to egg mixture, beating until well blended. Stir in ½ cup chopped pecan nuts, if desired. Spread batter evenly in prepared pan.
20 to 25 minutes or until brownies begin to pull away from sides of
pan. Cool completely in pan on wire rack. Prepare frosting; spread over cooled brownies. Cut into squares. About 16 brownies.
3 tablespoons butter, softened
3 tablespoons Cocoa powder
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk;
beat to spreading consistency. About 1 cup frosting.