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Welcome to the West Central Wisconsin Community Webring Forums 09/08/10 at 08:14:40

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WCWCW Forums: Sharing Recipes: Cocoa Fudge Brownies Printable Page
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 Topic: Cocoa Fudge Brownies
dreamingrose
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 Cocoa Fudge Brownies Date posted: 01/28/06 at 15:10:42
Friday Night's Rich and Addictive
Cocoa Fudge Brownies
~~~~~~~~~~~~~~~~~~~
You may double this recipe.

Brownies:
1 C. vegetable oil or unsalted butter, melted and cooled
1 C. granulated sugar plus
1 C. firmly packed brown sugar (or use all granulated)
3 eggs
2 tsp. vanilla extract
3/4 C. unsweetened cocoa powder, sifted
1 C. all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
1 C. chopped pecans or walnuts

Frosting:
2-3 C. confectioners' sugar
1 C. unsweetened cocoa powder, sifted
1/2 C. (1 stick)unsalted butter
1/2 tsp. vanilla extract
3-6 T. warm water, as needed

(Note by recipes author: I sometimes use all granulated sugar, especially if I am making this with butter.)

Preheat the oven to 350*F.
Grease a 9 by 9-inch or an 8 by 10-inch baking pan.

Brownies:
In a bowl, blend the oil or butter and the sugars together.  Blend in the eggs, then the vanilla, cocoa powder, flour, salt, baking soda, and nuts to make a smooth batter.  Spoon the batter into the prepared pan.
Bake for 25 to 28 minutes, or until the middle is just set and does not seem wet and jiggly when touched. Do not overbake. (Chech the brownies during the baking as the type of pan you use affects the length of baking time required.)  Cool thoroughly in the pan.

Frosting:
In a bowl, combine the confectioners' sugar and cocoa. Add the butter and cream with the dry ingredients. Add the vanilla and water as required to make a fluffy, spreadable frosting. Add additional confectioners' sugar or water as needed to achieve the desired consistency. Frost the completely cooled brownies and refrigerate for 30 minutes before cutting and serving.  Serve cold.    Keep refrigerated.

Makes 12 to 16 squares.

Enjoy!
recipe~Marcy Goldman

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