A classic, fudgy brownie recipe from Millie, made with cocoa powder for a rich chocolate flavor and topped with a simple but decadent mocha frosting.
Author
Millie
Recipe
Brownie
| Measurements | Ingredients |
|---|---|
| 2 sticks (1 cup) | Oleo (Margarine or Butter), softened |
| 1 1/2 cups | Sugar |
| 4 | Eggs |
| 1/2 cup | Cocoa |
| 1 cup | Flour |
| 1 teaspoon | Vanilla |
| 1 cup | Nuts |
Frosting
| Measurements | Ingredients |
|---|---|
| 1 stick (½ cup) | Oleo (Margarine or Butter), softened |
| 1/4 cup | Cocoa |
| 1 teaspoon | Vanilla |
| 1 pound (1 box) | Powdered Sugar |
| 3-4 Tbsp | Hot Coffee, as needed |
Instructions
Brownie
- Preheat your oven to 350°F. Lightly grease a 9x13 inch pan.
- In a large bowl, cream the softened oleo/butter and sugar together with an electric mixer.
- Add the eggs one at a time, beating well after each addition.
- Beat in the cocoa, flour, and vanilla until just combined.
- By hand, stir in the nuts.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out with moist, fudgy crumbs. Do not overbake. Let the brownies cool completely.
Frosting
- In a medium bowl, cream the softened oleo/butter.
- Beat in the cocoa powder and vanilla.
- Gradually add the powdered sugar, alternating with just enough hot coffee to reach a smooth, spreadable consistency.
- Spread the frosting over the cooled brownies.
.webp)