Monday, March 22, 2010

My Favorite Brownie Recipe

Sand Art Brownies

In large bowl combine:

2 ¼ cups sugar

2/3 cup cocoa

½ cup chopped nuts

1 ¼ cups flour

1 tsp. baking powder

1 tsp. salt


¾ c. butter or margarine, melted

4 eggs

1 c. walnuts (optional, but they make them even yummier!)

Bake in greased pan in preheated oven set at 350 degrees:

Pan size Baking Time

9 x 13 - 30 minutes

9 x 9 - 50 minutes

From whence it came: At first I couldn't remember who gave me this heavenly recipe, but I'm happy to tell you that it came from my sister-in-law, Geralene Beckett. You will see Geralene's name again on this blog because some of my favorite recipes have come from her. She is a great cook, and an even better sister-in-law. They are called Sandart Brownies because it was one of those recipes you layer in a jar to give as a gift and then have the person you gave it to add the eggs and butter.

Why it's blog worthy: It's such an easy brownie recipe, and they turn out great every time. Also, it has basic ingredients and you don't have to melt chocolate because it calls for cocoa powder.

Tips: I often double the recipe to make extra thick brownies. If you double it in a 9x13 pan, cook them for 50 minutes. Also, they are amazing if you frost them with chocolate butter cream frosting. This is how I make it:

In a bowl mix:

1 box powdered sugar

1/2 c. cocoa powder (more for darker chocolate frosting)

1 cube butter

1 T. vanilla (yep, that's right, a whole tablespoon!)

Enough milk to make the proper frosting consistency. Add the milk slowly because you don't need much.

Hope you enjoy stirring it up!

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