Recipe: Double Chocolate Brownies with Coco-Mocha Frosting (Carnation, 1965)

DOUBLE CHOCOLATE BROWNIES

1 cup sugar
2 tablespoons butter, softened
1 egg
1 teaspoon vanilla
2 squares melted unsweetened chocolate
1 cup sifted flour
1 teaspoon baking powder
1/2 cup undiluted Carnation Evaporated Milk
1 cup chopped walnuts
Coco-Mocha Icing (recipe follows)

Blend sugar, butter, egg and vanilla until light and fluffy. Add chocolate.

Mix flour with baking powder. Alternately add flour mixture and evaporated milk to sugar-egg mixture. Stir in walnuts. Blend well. Pour into buttered 9-inch square pan.

Bake in moderate oven (350 degrees F) about 30 minutes. When cool, top with Coco-Mocha Icing.

COCO-MOCHA ICING
Makes enough frosting for two (8 or 9-inch) cake layers
(recipe may be halved)

3 1/2 cups sifted confectioners sugar
5 teaspoons instant coffee
1/3 cup undiluted Carnation Evaporated Milk
1 teaspoon vanilla
1 cup semi-sweet chocolate pieces
1/4 cup butter, softened

Combine confectioners sugar, instant coffee, evaporated milk and vanilla together in bowl. Mix well.

Melt chocolate pieces in saucepan over low heat, stirring constantly. Add to sugar mixture. Blend well. Add butter. Beat until smooth and creamy.

Makes about 2 dozen brownies
From: Recipelink.com
Source: Recipe Booklet: 38 Answers to What's Cooking, Carnation Company, 1965