Aunt Abby's "Quick Brownies"

This is one of those good old recipes that never gets old. "Quick" is a relative word, it would probably be quicker to use a premade brownie mix, but not by much. If you want a quick brownie than Ghiradelli, in my opinion, makes the best ones. If you want a good recipe that makes you feel like a homemaker, this is it! These brownies turn out firmer and chewier than the package mix brownies. The tops of these brownies crack on the top as you cut them into squares. The crispy edge of these brownies are my favorite part. Steve and I fight over the corners. ;)  I might need to invest in one of those all edges pans for this recipe. :) This recipe calls for a chocolate icing but I don't think it needs it.

"Quick Brownies"

2 eggs
1 c. sugar
6 T. vegetable or Canola oil
3 squares Baker's unsweetened chocolate, melted
     or 3 T. cocoa powder
1/2 c. flour
1/2 t. salt
1 t. vanilla

3/4 c. chopped nuts (optional)

Beat together the sugar, egg and oil. Add chocolate, mix. Add flour, salt and vanilla. Stir in "nutmeats" last. :) (I always omit the nuts, they just get in the way of the chocolate to me) ;) Spread in a greased 8" square pan. Bake in a 350 degree oven for 20 to 25 mins. Cut into 2" squares.

*Can double recipe for 9"x13" pan.

*High Altitude: Bake at 325 degrees for 25-30 mins. or so. --toothpick test it.


Fudge Frosting for Quick Brownies (Icing)

Combine:

1 c. powdered sugar
1 T. cocoa powder
2 T. cream or milk
1 T. butter

Cook until mixture boils around sides of pan. Remove from heat, beat 'til frosting is of spreading consistency. Cut into squares while frosting is still warm--this way the frosting will crack less.