BUTTERMILK BROWNIE STICKS
This brownie is not expensive to make and the flavor actually improves if allowed to rest a day before serving.
Heat oven to 375 degrees, grease and flour a jelly roll pan.
(If you prefer a more cake-like brownie, heat oven to 350 degrees
and grease and flour a 9" X 13" dish.
2 Cups flour
2 Cups sugar
1 Stick butter or Margarine
4 Tablespoons of cocoa (baking chocolate)
1/2 Cup of oil
1 Teaspoon vanilla
1 Cup water
1/2 Cup buttermilk
2 Eggs, lightly beaten
1 Tablespoon soda
Mix flour and sugar in large bowl...
In a saucepan bring butter, cocoa, oil and water to a boil..
Pour over flour misture and add remaining ingredients.
Beat well and pour into prepared pan.
Jelly Roll Pan: bake 20 minutes
9"X13": bake 45 minutes
When done the brownie will spring back when lightly
touched and will pull away from the pan slightly.
ICING:
1 Stick butter or margarine
1/3 Cup canned milk (NOT Eagle Brand Condensed)
4 Tablespoons cocoa
1 1 lb. box powdered sugar
1 Cup nuts of choice
1 Teaspoon vanilla
Place butter or margaring, milk and cocoa in a pan and bring to
a boil. Add powdered sugar, nuts and vanilla. Mix well...It will
be stiff at first but...DO NOT add any additional milk...Pour over
warm brownies whild still hot......Yummy +
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