Ingredients:
BROWNIES
1 1/2 c flour
2 c sugar
10 Tbsp cocoa
1 c soft shortening or 1 stick oleo & 1/2 cup shortening
4 large eggs, beaten
1 tsp vanilla
1 c nuts, chopped ( pecans or walnuts)
CHOCOLATE BUTTERCREAM FROSTING
1 box powdered sugar
4 Tbsp cocoa
1 stick butter or margarine, softened (softened)
3-4 Tbsp milk
1 tsp vanilla
Directions:
1. Combine all brownie ingredients; Stir until smooth. (Batter will be stiff.)
2. Spread dough into a greased 9×13 pan. Bake at 350 degrees for 30 minutes.
3. In a large bowl with mixer on low speed combine powdered sugar, cocoa, butter, milk and vanilla. Beat at medium speed 1-2 minutes until creamy. Spread on brownies.
4. NOTE: Use FUDGE FROSTING for original “VIRGINIA BROWNIES” (Picture shown above) 1 c sugar 1/4 c cocoa 1/4 c milk 1 1/2 Tbsp butter COMBINE ALL INGREDIENTS IN SAUCEPAN. BRING TO A ROLLING BOIL. STIR CONSTANTLY AND COOK FOR 2 MINUTES. REMOVE FROM HEAT. BEAT UNTIL MIXTURE JUST STARTS TO THICKEN. POUR OVER BROWNIES.
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