Texas Brownies

Ingredients

Brownies

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup (1 stick) butter or margarine
• 1/2 cup shortening
• 1 cup strong brewed coffee or water
• 1/4 cup dark, unsweetened cocoa
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Frosting

• 1/2 cup (1 stick) butter or margarine
• 2 tablespoons dark cocoa
• 1/4 cup milk
• 3 1/2 cups unsifted powdered sugar
• 1 teaspoon vanilla

Steps

1. Heat the oven to 400°F and butter a 17 1/2 x 11-inch jelly roll pan well.
2. In a large mixing bowl, combine the flour and sugar.
3. In a heavy saucepan, combine the butter, shortening, coffee (or water) and cocoa; stir and heat to boiling.
4. Pour the boiling mixture over the flour and sugar. Add the buttermilk, eggs, baking soda and vanilla, and mix well with a wooden spoon or an electric mixer on high speed.
5. Pour into the prepared pan and bake 20 minutes, or until the brownies test done in the center.
6. While the brownies bake, make the frosting: in a saucepan, heat the butter, cocoa and milk to boiling, stirring. Mix in the powdered sugar and vanilla until smooth.
7. Pour the warm frosting over the brownies as soon as they come out of the oven. Cool and cut into 48 bars.

Notes

Buttermilk substitute: mix 2 teaspoons vinegar or lemon juice into 1/2 cup milk, or use powdered buttermilk mixed according to package directions.

Microwave version (card back): combine flour and sugar in a large bowl. In a microsafe dish microwave the butter, shortening, coffee or water and cocoa on HIGH 2 minutes or until just boiling; pour over the flour mixture, stir, then mix in buttermilk, eggs, baking soda and vanilla. Pour into a microsafe 9 x 11-inch baking dish and microwave on MEDIUM HIGH 18 minutes, turning the dish every 4 to 5 minutes, until done (may still look soft on top). For frosting, microwave butter, cocoa and milk on HIGH 2 minutes, stirring once; stir in powdered sugar and vanilla. Pour over hot brownies, cool, cut into bars. Total microwave time 22 min.

Per serving: 145 calories, 1.1 g protein, 6.6 g fat, 21.3 g carbohydrates, 63 mg sodium.

From the Great American Recipes collection, Grandma’s Cookies card 81 (Group 16), ©1988.

From a printed recipe (Great American Recipes — Grandma’s Cookies Card 81, Group 16 (©1988)) kept in Rosie Lee’s recipe box.

Rosie Lee’s original recipe cards

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