Cooking with the Journal-Deluxe Brownie Fingers

It is about time for another cookie recipe.  This is a very easy and quick brownie recipe.  I like this recipe because it uses cocoa and not a lot of it, and the butter is melted so you don’t have to wait for it to soften.

I do not use the Fudge Frosting recipe that was included with the recipe as I have a similar but easier one that I will post below the recipe.

Deluxe Brownie Fingers
Choice Chocolate Recipes
Farm Journal Books, 1978

1/4 c. cocoa
1 c. butter or margarine
1 c. water
2 c. flour
2 c. sugar
1 t. baking soda
2 eggs
1 t. vanilla
1/2 c. buttermilk
1/2 c. chopped nuts (opt.)

Combine cocoa, butter and water in large saucepan.  Cook over medium heat, stirring, until butter is melted.  remove from heat and let cool. slightly.
Mix together flour, sugar, and baking soda.  Stir into cocoa mixture, blending well.  Blend in eggs, vanilla, and buttermilk, mixing well.  Pour into greased 15x10-inch jelly roll pan.  Bake at  375 degrees 20 minutes or until done.  Cool in pan on rack.  Frost with Fudge Frosting.  Cut into 4x1-inch bars.  Makes 40.

Fudge Frosting
1 1/2 c. sugar
6 T. butter or margarine
6 T. milk
1/2 c. semisweet chocolate chips
20 miniature marshmallows

Combine sugar, butter or margarine, milk and chocolate chis in 2-qt. saucepan.  Bring to a boil, stirring constantly.  Add marshmallows.  Boil 2 minute, stirring constantly.  Remove from heat.  Cool to lukewarm (120 degrees).  Beat with electric mixer at medium speed until frosting is of spreading consistency.  Spread on brownies.

Fudge Frosting
1 c. sugar
6 tbsp. butter (must be butter)
6 tbsp. milk
1/2 bag semisweet chocolate chips (1 c.)

Combine ingredients in a saucepan and boil for 1/2 minute, take off heat. Add chocolate chips. May add nuts if desired. Stir and spread on brownies.