So here goes... Valentine's Day Brownies with a peanut butter twist.
From: Hershey's Coca Cookbook (This was a mail-order cookbook. You'd send in so many labels and you'd get a little cookbook. It is copyrighted 1979. And it has been used hard.)
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Hershey's Cocoa Cookbook |
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| "The Best" Brownies |
Original Recipe
1/2 cup vegetable oil or melted butter (I always used oil)
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup sifted all-purpose flour
1/3 cup Hershey's Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional) Mike does not like nuts.
Blend oil, sugar and vanilla in a mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in nuts if using. Spread in a 9-inch square pan. Bake at 350 degrees for 20 to 25 minutes, or until brownie begins to pull away from edges of pan. Cool in pan. Frost if desired; cut into squares. 16 brownies
This is a recipe that I'd make quite often when the kids were little. And I could either make them plain or add the frosting for a special little treat. I almost always doubled it. The frosting is a nice consistency and is easy to add a little swirly decoration. It was a go-to for when I needed something quick to take to a picnic or covered dish.
Creamy Brownie Frosting
3 tablespoons butter or margarine
3 tablespoons Hershey's Cocoa
2 tablespoons light corn syrup or honey
1/2 teaspoon vanilla
1 cup confectioners' sugar
1 to 2 tablespoons milk (I prefer to use soy milk.)
Cream butter, cocoa, corn syrup and vanilla in small mixer bowl. Add confectioners' sugar and mik; beat to spreading consistency. About 1 cup frosting.
The Peanut Butter Faction:
To achieve Mike's request for peanut butter brownies, I used half the oil or butter called for and half peanut butter in both recipes. That's it. They were so good--unfortunately, we can't leave them alone! Not good for two people watching their waists.
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| Peanut Butter Brownies for Valentine's Day |
