Incredible, Fantastic, Knock Your Socks Off Brownies

Janet Schmidt, Illinois

Brownies

• 2 sticks of butter
• 4 oz. (squares) unsweetened chocolate^*
• 2 c. sugar
• 2 tsp. of vanilla
• 4 eggs, beaten lightly
• 1 c., plus 2 T. all purpose flour
• 1 1/2 c. chopped walnuts (or pecans)

Icing

• 1/2 stick of butter
• 1/4 c. Pet Milk (evaporated milk)
• 2 c. powdered sugar
• 1/3 c. cocoa
• 1 tsp. vanilla.

Preheat oven to 350°F. Butter a 13 x 9 x 2 baking dish (or spray with no stick spray). Melt butter and chocolate over medium heat. Remove from heat and add sugar and vanilla, stirring till very well blended. Cool slightly. Add eggs, and then flour, stirring well after each addition. Add nuts. Spread in pan. Bake 25–30 minutes.

Make icing while brownies bake. Have it read to put on them as soon as they come out.

Sift the sugar and cocoa. Beat the butter, milk and vanilla till smooth. Beat in the dry ingredients until smooth.

Spread on brownies just after you take them out of the oven. Allow brownies to cool COMPLETELY. These taste good at this point, but better if they are refrigerated and served COLD. Cut into squares when cold.

^*If you don't have unsweetened baking chocolate you can use cocoa and they are still very good. I recommend dutched process cocoa for best results. But use 12 tablespoons of cocoa and 4 extra tablespoons of butter (you MUST add the extra butter if using the cocoa). Melt the butter and stir in cocoa as for the chocolate. Cook the cocoa a minute or so, stirring constantly. You will still have kicking brownies!

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