These saucepan brownies are easy to mix up when unexpected guests arrive, and they’re the perfect base for brownie sundaes.
- For the Brownies:
- 1 cup granulated sugar
- 1/2 cup butter or margarine
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon instant coffee crystals
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- For the Frosting:
- 3 tablespoons butter or margarine, softened
- 1/4 cup unsweetened cocoa powder
- 2 cups sifted powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla
FOR THE BROWNIES:
In a medium saucepan combine granulated sugar, butter or margarine, cocoa powder and coffee crystals. Cook and stir over medium heat till butter or margarine melts. Remove from heat; cool for 5 minutes. Add eggs and vanilla. Beat lightly by hand just till combined. Stir in the flour, baking powder and salt. Stir in walnuts. Spread the batter in a greased 9 x 9 x 2-inch baking pan. Bake in a preheated 350 degrees F oven for 25 minutes, or till set. Cool in pan on a rack.
FOR THE FROSTING:
In a mixing bowl beat butter or margarine till fluffy. Add cocoa powder. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in 2 tablespoons of the milk and the vanilla. Slowly beat in remaining sugar. Beat in additional milk, if necessary, to make a frosting of spreading consistency.
Spread frosting over cooled brownies. Cut into bars.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
305 calories; 15g total fat; 64mg cholesterol; 73mg sodium; 42g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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