St. Paul Brownies

Created 03 Apr 2018 17:28, Updated 03 Apr 2018 17:30

St. Paul Brownies

from my mom, who served these every Wednesday for lunch at my elementary school

1 1/4 c butter
3 c sugar
4 eggs + 1 egg white
1 c cocoa
1 1/2 T vanilla
1 1/2 tsp salt
2 1/2 c flour, divided

Cream together the butter and sugar until light and fluffy.

Add the eggs one at a time beating thoroughly after each addition

Add the cocoa and vanilla, mixing well after addition

Slowly blend in 1/2 cup of flour and the salt, mix well

Slowly mix in the last two cups of flour, scraping down the sides of the bowl to be sure all the ingredients are well incorporated.

Pour the mixture into a greased or sprayed 12x16 inch pan.

Bake 320 degree convection or 325 degree regular oven for 20 minutes. DO NOT OVER BAKE. The center of the brownies will be soft. It should firm up as it cools. If you choose to give it the toothpick test, the crumb should be very moist. If the toothpick comes out runny, give the brownies only a minute or two more. Overbaking will cause the brownies to lose that wonderful fudgeyness that makes them so good.

Brownie Icing

1/3 c warm milk
4 T butter
1/2 c cocoa
1 tsp vanilla
3 c powdered sugar

Warm the milk. Stir in the butter, cocoa and vanilla. Gradually add the powdered sugar until it's the right consistency for spreading on the brownies. You might not need to use all of the powdered sugar.

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