Brownies

All of our chickens are now laying.  So that means we are getting 6-8 eggs a day!  Now is the time to use up eggs and/or give/sell some to family and friends.  There is no school today and I have a budding baker on my hands who wants to bake something besides cookies. She decided on brownies.  I found this recipe on Tasty Kitchen, a new obsession of mine, and they look amazing and call for 4 eggs (and a lot of butter!).  We better get crackin!

 

Jumbo Fudge Brownies with Perfect Chocolate Frosting

Ingredients:



• FOR THE BROWNIES:
• 19 Tablespoons Unsalted Butter
• ¾ cups Dark Cocoa Powder
• 4  Eggs
• 2 cups Sugar
• 1-½ cup Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 1-½ teaspoon Vanilla Extract
• FOR THE FROSTING:
• 6 Tablespoons Unsalted Butter
• 2-⅔ cups Powdered Sugar
• ½ cups Dark Baking Cocoa
• 1-½ teaspoon Vanilla Extract
• ¼ cups Milk

Preparation Instructions

To make brownies, preheat oven to 350ºF and grease a 9×13 inch baking pan. In a medium saucepan, melt the butter.



Cool slightly and stir in cocoa powder until combined.



In a separate mixing bowl, beat the eggs and sugar until combined.



Sift the flour, salt, and baking powder into the egg mixture and stir gradually to combine. Pour in the vanilla and the cooled chocolate mixture and stir until combined.



Spread into a greased pan and bake for 25-28 minutes, or until a cake tester comes out clean. Cool completely.

To make the frosting, in a clean mixing bowl combine butter, powdered sugar, cocoa, and vanilla and cream until smooth.



Add milk a little at a time until desired spreading consistency is reached.



Spread over cooled brownies, cut and enjoy.