Ingredients Jump to Instructions ↓

  1. 1-1/4 cups butter, softened

  2. 4 cups sugar

  3. 8 eggs

  4. 2 teaspoons vanilla extract

  5. 2 cups all-purpose flour

  6. 1-1/4 cups baking cocoa

  7. 1 teaspoon salt

  8. 2 cups chopped walnuts FROSTING:

  9. 1/4 cup butter, cubed

  10. 6 tablespoons milk

  11. 3 tablespoons baking cocoa

  12. 3-1/2 cups confectioners' sugar

  13. 1 teaspoon vanilla extract Additional chopped walnuts, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 40-45 minutes or until top springs back when lightly touched. Meanwhile, melt butter in a saucepan over low heat. Remove from the heat; stir in milk and cocoa until smooth. Return to the heat and bring to a boil; boil for 4 minutes, stirring constantly. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Frost warm brownies. Sprinkle with walnuts if desired. Cool on a wire rack before cutting. Yield: 5 dozen.


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