Oldie but a goodie!
Our City of Lakes Garden Club meets monthly and this month, a member, Ruth Hinrichs, hosted a luncheon for us at her home. For dessert she served these delicious brownies. All the members wanted the recipe. Ruth told us that the recipe is one she copied out of the Seventeen magazine when she was a teenager in 1943! I would say this recipe has withstood the test of time! Ruth says she doubles both the brownie recipe and the frosting recipe for a 9x13 pan.
Brownies:
1/2 cup butter
1 cup sugar
Cream together and add: 2 eggs and beat thoroughly.
Then add 5 1/3 Tbsps unsweetened cocoa, 1 tsp vanilla and mix well, stir in 1/2 cup flour and 1/2 cup chopped nuts.
Spread in greased 8x8 inch pan. bake for 35 minutes at 325 degrees, cool.
Quick Chocolate Frosting:
1 cup confectioner’s sugar
1/4 cup butter, softened
1 oz. (1 env.) chocobake
1 tsp vanilla
2-3 tsp milk
Mix altogether and beat until smooth. Refrigerate in warm weather. Think Spring!
Our City of Lakes Garden Club meets monthly and this month, a member, Ruth Hinrichs, hosted a luncheon for us at her home. For dessert she served these delicious brownies. All the members wanted the recipe. Ruth told us that the recipe is one she copied out of the Seventeen magazine when she was a teenager in 1943! I would say this recipe has withstood the test of time! Ruth says she doubles both the brownie recipe and the frosting recipe for a 9x13 pan.
Brownies:
1/2 cup butter
1 cup sugar
Cream together and add: 2 eggs and beat thoroughly.
Then add 5 1/3 Tbsps unsweetened cocoa, 1 tsp vanilla and mix well, stir in 1/2 cup flour and 1/2 cup chopped nuts.
Spread in greased 8x8 inch pan. bake for 35 minutes at 325 degrees, cool.
Quick Chocolate Frosting:
1 cup confectioner’s sugar
1/4 cup butter, softened
1 oz. (1 env.) chocobake
1 tsp vanilla
2-3 tsp milk
Mix altogether and beat until smooth. Refrigerate in warm weather. Think Spring!
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