Rich Chocolate Brownies

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


  • 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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