Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
Ho-Ho Brownies
1 cup water
1 cup (2 sticks) margarine
1/4 cup cocoa
2 cups granulated sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup buttermilk or milk soured with lemon juice
Boil water, cocoa and margarine until slightly thick. Mix sugar, eggs, flour,
baking soda, vanilla extract and salt with buttermilk or milk soured with lemon
juice. Add to cocoa mixture. Bake in jellyroll pan at 350 degrees F for 20
minutes. Cool.
White Layer
2 cups confectioners' sugar
1/2 cup milk
1 dash salt
1/2 cup Crisco
1 tablespoon water
1 or 2 teaspoons vanilla extract
1 1/2 cups confectioners' sugar
Beat first six ingredients together for at least 5 minutes until light and
fluffy. Add the 1 1/2 cups confectioners' sugar or more and beat well. Spread on
cooled brownie layer and refrigerate.
Frosting
1 cup granulated sugar
6 tablespoons margarine
6 tablespoons milk
3/4 cup chocolate chips
Chopped nutmeats (optional)
Boil sugar, margarine and milk for 1 1/2 minutes. Add chocolate chips. Beat
while cooling in ice water. Spread onto brownies and put nuts on top.
