The classics never go out of style and I believe the same can be said for a good brownie recipe. My mom cut this recipe out of a newspaper in the 1970s and its the same recipe she's been using ever since. They're moist and delicious filled with chopped walnuts, but what makes this recipe really special, is the icing. It's like silk. Decadent and smooth, it certainly takes the cake on these brownies.
One word of warning though, brownies can get dry very quickly so be sure to watch and test after about 20 minutes.
- 1 cup butter, melted
- 1 cup sugar
- 1 cup brown sugar
- 3/4 cup cocoa
- 3 eggs
- 1 cup flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla
- 1 cup chopped walnuts
- 1/2 cup soft butter
- 1 cup icing sugar
- 2/3 cup cocoa
- 1 tsp vanilla
- 2 tbsp milk or cream
- 2 tbsp hot coffee
In a large bowl, melt butter and add white sugar, brown sugar and cocoa.
Beat in eggs, one at a time.
In a separate bowl, blend flour and baking powder and fold in -- by hand -- into the butter and sugar mixture.
Add vanilla and walnuts by hand.
Bake in a buttered 9 x 13 pan at 350 degrees for 25 minutes.
In a mixing bowl, combine butter, sugar and cocoa and mix until smooth.
Add vanilla, milk/cream and hot coffee.
Mix further until like silk.
Spread over cooled brownies. It looks like it won't be enough, but it will cover the pan with a little left over to taste while icing!