Eula Mae Allen

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 1/2 cup (2 sticks) butter or oleo, melted
  • 4 Tbsp cocoa
  • 2 cup sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 1/2 cup flour
  • 2 cup pecans
  • 1 tsp baking powder
  • 1/2 tsp salt

Add cocoa to melted butter and add sugar and cool. Add eggs and flour with baking powder and salt. Then add vanilla and pecans.


  • 1 cup powdered sugar
  • 1 Tbsp cocoa
  • 2 Tbsp cream
  • 1 Tbsp cream of milk
  • 1 Tbsp butter

Combine and cook over medium heat; stirring constantly until mixture bubbles around edges. Remove from heat and stir. Spread on top of brownies while hot.

Cut into squares.

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