Classic recipe for cocoa brownies

June 29, 9:16 PMBillings Cooking ExaminerMarcy Gaston

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Nearly everyone enjoys a good brownie. Even though it's easy to pick up a box of brownie mix in the supermarket, homemade brownies are even better. This is the basic recipe from Betty Crocker's Cookbook. It's full-proof and family tested several times. Mysteriously the brownies never seem to last more than a day. These are also a perfect to take to your next picnic.

Suggestions for additions to the batter:

• 1/2 cup peanut butter, stirred in before baking
• Chocolate chips
• Peanut Butter chips
• Walnuts
• Heath Bar, crushed up

Cocoa Brownies

• 2 cups sugar
• 1 cup margarine or butter, softened
• 2 teaspoons vanilla
• 4 eggs
• 1 1/3 cups flour
• 1 cup cocoa
• 1 teaspoon baking powder
• 1 teaspoon salt

Preheat oven to 350ºF. Mix together sugar, margarine/butter, vanilla, and eggs. Stir in remaining ingredients and mix well. Spread in a greased 9x13 pan.

Bake until a wooden pick inserted in center comes out clean, 25-30 minutes. Cool. Frost if desired.

Fudge Frosting:

• 1 cup sugar
• 4 tablespoons cocoa
• 1/2 cup milk
• 4 tablespoons margarine or butter
• 2 tablespoons light corn syrup
• 1 to 1 1/2 cups powdered sugar
• 1 teaspoon vanilla

Mix granulated sugar and cocoa in saucepan. Stir in milk, margarine, corn syrup and salt; heat to boiling, stirring frequently. Boil, stirring occasionally for 3 minutes. Cool. Beat in powdered sugar and vanilla. Add enough powdered sugar to desired spreading consistency.