Go Back
Print Recipe

Irene's Brownies

I don't know how these became "Irene's Brownies." I'm sure she didn't invent the recipe. I really love this recipe, so I named them after her. Mary, do you remember when you and Amy Haynes decided to make these one evening? You left out the flour and they were still a great brownie. Gosh, talk about a sugar high.

Ingredients

Brownies

  • 6 squares melted unsweetened chocolate
  • 2 sticks butter or margarine
  • 6 eggs
  • 3 cups sugar
  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp baking powder
  • 1 T vanilla
  • 2 cups chopped nuts

Frosting

  • 1/4 cup soft margarine or butter
  • 3 cups confectioners sugar approx
  • 1/2 cup unsweetened cocoa
  • 2-3 T milk

Instructions

  • Melt chocolate and butter, cool.
  • With electric mixer beat eggs and sugar until thick.
  • Add cooled chocolate mixture, vanilla and nuts.
  • Mix flour and baking soda, gradually add to chocolate mixture.
  • Spread in a greased jelly roll pan.
  • Bake at 350 degrees for minutes, rotate pan and bake an additional 8-10 min longer.

Frosting

  • On low speed of electric mixer, beat margarine and cocoa.
  • Add confectioner's sugar and milk to make a spreadable frosting.
  • Frost with chocolate frosting. If you frost these brownies when they are a little bit warm, the frosting melts and makes a nice smooth glaze.

Notes

For a creative variation, frost with coconut pecan frosting found here...