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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 3 cups |
| salt: 3/4 tsp |
| salted butter: 1 1/2 cups |
| unsweetened cocoa powder (sifted): 4 1/2 Tbl |
| water: 1 1/2 cups |
| baking soda: 1 1/2 tsp |
| eggs: 3 |
| buttermilk: 1 cup |
| vanilla extract: 1 tsp |
| salted butter: 1/2 cup |
| unsweetened cocoa powder (sifted): 3 Tbl |
| 2% milk: 2 Tbl |
| powdered sugar (unsifted): 4 cups |
Texas Brownies II
Credit: AllRecipes
User rating:
"The moistest brownies ever!!!"
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch jellyroll pan.
- In a large bowl, stir together the flour, sugar and baking soda. In a small saucepan, bring 1 1/2 cup margarine, 4 1/2 tablespoons cocoa, and 1 1/2 cup water to a rapid boil. Pour over the flour mixture and stir until combined. Add the eggs, buttermilk, and vanilla extract; mix well.
- Spread batter evenly into the prepared baking pan. Bake in the preheated oven for 20 minutes. Cool before frosting.
- Frosting: In a small saucepan, melt 1/2 cup of margarine. Stir in the confectioners' sugar, 3 tablespoons cocoa powder, milk, and 1 teaspoon vanilla, in that order. Beat by hand until creamy, then spread onto cooled sheet of brownies. Cut into squares and enjoy.