Brownies are sinfully delicious and you should have a few recipes for them. I found this recipe on the Hershey’s website and they suggest to use a chocolate icing to go along with it. I happen not to be a huge icing fan, but it’s growing on me and so I whipped up a peanut butter one to replace it as it’s more my style. A bad habit my sister Sandy taught me is to freeze your uncooked mixture over night and spoon out individual portions when you want a hot brownie. This is nice if you have will power or live alone. Just find a shallow microwavable dish and put about 2 tbspn in it, cook for about 40 secs depending on the mircrowave but sandy and I also liked our a little undercooked. We would also put peanut butter in it or icecream on top…yum!
- 1/2 cup butter or margarine, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped nuts and/or chocolate chips
Pre-heat oven to 350°F. Prepare 9-inch brownie pan.
Cream butter, sugar and vanilla in bowl. Add eggs one at a time, mixing in well until fully incorporated.
In a separate bowl, mix flour, cocoa, baking powder and salt. Gradually add dry mixture to the egg mixture, until everything is combined and smooth. If you are adding extras, stir in nuts,and/or chocolate chips. Pour batter into prepared pan using a spatula to make sure it’s as even as possible.
Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Let brownies cool completely in pan on wire rack before cutting into them.
Peanut Butter Icing
- 2 cups powdered sugar
- 1/4 cup milk or soy milk
- 1/4 cup butter or margarine
- 1/2 cup peanut butter
- 1 teaspoon vanilla
Combine all ingredients in a medium bowl and beat well until creamy. Ice brownies while still warm, then let cool. This works really well as a vegan icing if you substitute soy milk for milk and butter for vegetable margarine.