One of my grandma’s most-used cookbooks of Favorite Recipes, published by First Broad Street United Methodist Church in Kingsport, Tennessee. Most of the recipes were submitted by women in the congregation, save for a select few relegated to a (relatively small) section entitled “Men’s Recipes.” As a whole, it contains an impressively wide variety of recipes under sections that range from “Appetizers” and “Main Dishes & Meats” to more specific “Pickles & Preserves” and “Cakes & Frostings.”
The One-Bowl Stovetop Brownie Method
Ingredients
- ½ cup butter
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Frosting:
- 3 tablespoons butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
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Melt 1/2 cup butter in a large saucepan. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, flour, salt, and baking powder. Spread batter into prepared pan.
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Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 to 30 minutes. Let cool briefly before frosting.
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To make the chocolate frosting: Combine softened butter, confectioners’ sugar, 3 tablespoons cocoa, honey, and 1 teaspoon vanilla extract in a bowl. Stir until smooth. Frost brownies while they are still warm.
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credit Kim
