5 Eggs
3 c Sugar
2 c Flour
3/4 lb Butter
2 Pinches salt
2 ts Vanilla
1 c Cocoa
2 c Walnuts
FROSTING: 1/4 c Butter
1/2 ts Vanilla
1/4 c Cocoa
1/2 lb Powdered sugar (1 6/11 cups)
3 1/2 tb Canned evaporated milk
Brownies: Beat the eggs -add 3 cups sugar, salt, -nuts and Flour. In a small saucepan, -melt 3/4 lb. butter and mix -in 1 c Cocoa. Add this butter/cocoa
-mixture to the Egg/sugar mixture. Add 2 -tsp. vanilla. Lightly -butter a VERY LARGE BAKING PAN -(larger than 9×13″). Pour -in mix and Bake in a preheated 325 -degree oven for 25 minutes -or so. Cool and frost. Note: It has been a while -since I have made these but -as I Recall, the cooking time -wasn’t long enough so you -may need To adjust that. Brownies -are usually done when the -sides Start to pull away from the -pan. A toothpick test -isn’t Accurate because brownies -continue to bake after -pulled From the oven. – Debbie -Carlson Frosting: Melt 1/4 cup -butter in a small saucepan. -Add 1/4 c Cocoa and heat for 1 minute
-or until smooth,
BROWNIES: stirring constantly. Pour into a small mixer bowl. Add the powdered sugar and canned milk alternately. Beat to spreading consistency. Blend in 1/2 tsp. vanilla. Frost brownies. From: Cheryl Oxe Posted by: Debbie Carlson (D.CARLSON