Monday, February 9, 2009

ICED BROWNIES

1 1/2 cups all-purpose flour
1/2 cup cocoa
1 tsp baking powder
1 tsp salt
2/3 cup canola oil
2 cups sugar
4 eggs
1 tsp vanilla
1 cup nuts, chopped

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick vegetable oil spray; set aside.

In a mixer bowl, beat the sugar, oil, and eggs. In another bowl, combine the flour with the salt, baking powder, and cocoa, blend well to mix. Add the flour mixture to the sugar mixture; mix well and add the vanilla. Fold in the nuts. Pour the batter into the prepared pan and bake 25 to 27 minutes at 350 degrees.

ICING:

3 to 4 tbsp milk
1 stick butter
dash of salt
1/4 cup cocoa
powdered sugar

In a saucepan, melt the butter with the milk. Add the salt and cocoa stirring over the heat until well mixed. Remove from the heat and let cool slightly. Add powdered sugar to make a good thin spreading consistency icing. Pour over the cooled brownies and spread to cover. Garnish with mini chocolate chips, if desired.

Note: File Photo

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