Recipe: Theresa's Brownies with Brownie Frosting (using cocoa powder, 1980's)

THERESA'S BROWNIES

Q: So many brownie recipes call for chocolate squares, which I don't always have. I wondered if you might have a recipe using cocoa instead of the chocolate squares? - Linda Lynch, Louisville

A: The following recipe is for a moist, cake-type brownie with a chocolate glaze.

2 cups flour
1 teaspoon baking soda
Pinch salt
2 cups sugar
1 cup water
4 tablespoons unsweetened cocoa powder
2 sticks (1 cup) butter or margarine
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
Brownie Frosting (recipe follows)

Preheat oven to 375 degrees F. Lightly grease and flour a (10 1/2 x 15 1/2 x 1-lnch) jellyroil pan.

In a large mixing bowl, sift together flour, baking soda, salt and sugar.

In a saucepan, place water, cocoa powder and margarine. Bring to a boil and cook until margarine is melted.

Add to dry ingredients, mixing until blended. Add buttermilk, eggs and vanilla. Stir to blend. Pour into prepared jeilyroll pan.

Bake in preheated 375 degree F oven for 20 minutes.

BROWNIE FROSTING

1 1/2 tablespoons unsweetened cocoa powder
3 tablespoons milk
4 tablespoons butter
2 cups confectioners' sugar
1 teaspoon vanilla

Place above ingredients in a saucepan. Bring to boil and cook stirring constantly, just until sugar is dissolved. Immediately spread over top of warm brownies.

Makes 30 brownies
Source: Vintage newspaper recipe clipping: The Cook's Comer, The Courier-Journal, Louisville, 1980's