 AWESOME!!!!
This one I HAVE tried and it's awesome!! This is a great recipe, make the mix and keep it in a tightly covered container!
Brownie Mix
6 cups flour
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
1 - 8 ounce can baking cocoa
2 cups vegetable shortening
In a large bowl combine the first 5 ingredients. With a pastry blender, cut in the shortening until evenly distributed. Store in a large, airtight container. Keeps 10-12 weeks. Yield: about 17 cups of mix.
To Make Brownies:
2 1/2 cups brownie mix
2 eggs, beaten
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
Confectioner’s sugar (optional)
In a mixing bowl combine the first four ingredients. Beat with a wooden spoon until smooth. Spread into a greased 8" square pan. Bake at 350 degrees for 20-25 minutes or until top tests done. Cut into squares while still warm. Once cooled, dust with confectioner’s sugar if desired. Yield: 9 brownies. You can also double this recipe and spread it into a greased 9" x 13" pan, baking it for 20-25 minutes. These are great plain or frosted, and make the best brownie ice cream sundaes!
Frosting
6 tablespoons butter
Cocoa: 1/3 cup for light
1/2 cup for medium
3/4 cup for dark
2 2/3 cups confectioner’s sugar, sifted
1 teaspoon vanilla
1/3 cup milk (more or less)
Cream butter and vanilla in a small bowl. Add cocoa and confectioner’s sugar alternately with milk. Beat to spreading consistency. (Use more or less milk, depending on the consistency you desire—I prefer it to be thicker—then it’s almost like fudge on top of the brownies—something a little smoother might be desirable for frosting cupcakes.)
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