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With Cocoa Brownies, Bakers Are Squared Away

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BY JEFF HOUCK, The Tampa Tribune

Published: September 19, 2007

Last week, we printed the request of Myrtle Sandel of Tampa for an easy cocoa brownie. Bonnie Myers of Sebring came through with a recipe she says she got from a 2004 Taste of Home magazine.

'I've been making this recipe for years,' Myers e-mailed. The brownie recipe is 'easier than a mix.'

Norma Drawdy of Dover also sent in recipes for Old-Fashioned Cakelike Brownies and Chocolate Fudge Frosting.

Jeannette Morris e-mailed her version, which she found in the 1997 cookbook 'Moore Than Just Good Cooking!' by Brennan Printing.

Judy Hanson of Zephyrhills shared her Fudgey Brownie recipe that she says mixes in five minutes.

'These are the easiest and best-tasting brownies,' she writes.

Recipe Requests

Carol Kingsley of Tampa writes, 'As a newlywed (which is a long time ago), I had a friend from the South who made chocolate pudding from scratch. It was a very simple recipe and did not need a double boiler. I can remember cocoa, butter, cornstarch, vanilla and milk, and I think that's all there was to it. Would anyone have the measurements or have a similar recipe?'

Joan M. Holshue wants the recipe for langoustine casserole that was served at the Apollo Restaurant in Apollo Beach years ago.

EASY COCOA BROWNIES

1 cup sugar
2 eggs
1/2 teaspoon vanilla extract

1/2 cup melted butter or margarine
1/2 cup all-purpose flour

1/3 cup cocoa
1/4 teaspoon baking powder

1/4 teaspoon salt

Frosting:

3 tablespoons melted butter or margarine
3 tablespoons cocoa

2 tablespoons warm water

1 teaspoon instant coffee

1 1/2 cups confectioners' sugar

Beat sugar, eggs and vanilla. Add butter; mix well. Combine dry ingredients, add to mixture, and mix well. Pour into greased 8-inch pan, and bake at 350 degrees for 25 minutes.

OLD-FASHIONED CAKELIKE BROWNIES

1 cup (2 sticks) butter or margarine
2 cups sugar

4 eggs

1 1/2 cups flour
2/3 cup baking cocoa

1 cup chopped pecans (optional)

Cream butter and sugar in a mixing bowl until light and fluffy.

Add the eggs 1 at a time, beating at medium speed after each addition.

Add the flour and baking cocoa, and beat until smooth. Stir in the pecans.

Spread in a 9-by-13-inch baking pan that has been sprayed with nonstick cooking spray.

Bake at 350 degrees for 30 minutes or until edges are firm. Cool. Frost with Chocolate Fudge Frosting, and cut into squares.

Makes 2 dozen brownies.
CHOCOLATE FUDGE FROSTING
1 (1-pound) package confectioners' sugar

1/2 cup (1 stick) margarine

1/4 cup baking cocoa

1/4 cup milk

1 teaspoon vanilla extract

Place confectioners' sugar in a large bowl. Melt margarine in a saucepan over medium heat. Add baking cocoa and milk. Bring to a boil, stirring often. Remove from heat. Stir in vanilla. Pour into confectioners' sugar, and mix until smooth.

CHOCOLATE BROWNIES

2 cups sugar

1/4 cup cocoa
2 sticks oleo or butter

4 eggs

2 teaspoons vanilla

1 1/2 cups sifted flour

1 teaspoon salt

1/2 cup chopped nuts

Mix sugar and cocoa. Stir in oleo (or butter). Add eggs and vanilla, and beat well. Stir flour and salt into cocoa mix. Pour into greased long pan. Bake 25 minutes at 375 degrees.

FUDGEY BROWNIES

3/4 cup Hershey's Cocoa

1/2 teaspoon baking soda

2/3 cup vegetable oil

1/2 cup boiling water (measure accurately)

2 cups sugar
2 eggs
1 1/3 cups unsifted all-purpose flour

1 teaspoon vanilla
1/4 teaspoon salt

Add nuts, if desired

Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup vegetable oil. Add boiling water, and stir until mixture thickens.

Stir in sugar, eggs and remaining 1/3 cup vegetable oil; stir until smooth.

Add flour, vanilla, salt and nuts, if desired; blend completely.

Pour into lightly greased 9-by-13-inch baking pan or two 8-inch-square pans. Bake at 350 degrees for 35 to 40 minutes for 9-by-13 pan or 30 to 32 minutes for 8-inch-square pans.

Cool; frost, if desired.

Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or e-mail jhouck@tampatrib.com. Recipes are not tested.

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