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| Tommy making brownies, 1993 |
1 cup water
5 Tbsp cocoa
Cook in sauce pan until melted and boiling. Remove from heat.
2 Eggs
1/2 cup sour cream
1/2 tsp. salt
2 cups sugar
2 cups flour
1 tsp. baking soda
1 cup nuts
Use mixer for batter. Pour hot cocoa mixture into batter a little at time so eggs won't cook. Mix, then pour into 11 x 14 greased jelly roll pan. Bake at 400 for 20 minutes.
FROSTING: 1 stick margarine, 5 Tbsp. cocoa, 1/4 cup + 2 Tbsp milk. Cook until boils. Lower heat; add a 1 pound box of powdered sugar (or 3 + 2/3 cups) and 1 tsp vanilla. Beat until smooth. Pour over hot brownies. Frosting will firm when cooled.
