Vickie Booth

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 cup sugar
• 2 eggs
• 1/2 tsp vanilla extract
• 1/2 cup butter or margarine, melted
• 1/2 cup all purpose flour
• 1/3 cup baking cocoa
• 1/4 tsp baking powder
• 1/2 tsp salt

FROSTING:

• 3 Tbsp butter or margarine, melted
• 3 Tbsp baking cocoa
• 2 Tbsp instant coffee granules
• 1 1/2 cup confectioners’ sugar

In a mixing bowl, beat sugar, eggs, and vanilla. Add butter; mix well. Combine dry ingredients; add to batter and mix well. Pour into a greased 8 inch square baking pan. Bake at 350 degrees for 25 to 30 minutes or until brownies test done with a toothpick. Cool in pan on a wire rack. For frosting, combine butter, cocoa, water, and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies.

Yield: 12 to 16 servings.

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