Happy Birthday Eleanor!

Ellie got a ride to school today because it's not easy carrying 32 brownies in a shirt box. Her school treat request was "The Best Brownies." This recipe is from the box of Hershey's unsweetened cocoa. When people taste them they honestly say "these are the best brownies." And I say, "The recipe is called 'The Best Brownies.'" Easy to whip up and delicious. Today I added sprinkles for the first time because sprinkles make class birthday treats even more exciting! Happy Birthday Ellie!

The Best Brownies

Ingredients:

1/2 cup butter or margarine, melted

1 cup sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

1/3 cup HERSHEY'S Cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped nuts (optional)

CREAMY BROWNIE FROSTING

(recipe follows)

Directions:

1. Heat oven to 350°F. Grease 9-inch square baking pan. 2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan. 3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies. [I always double the recipe and put it in a 9x13 or a 10x15. 9x13 gives you a nice thick brownie. 10x15 stretches it so that you could cut enough for a whole class, plus have a few extras. Baking times may vary.]

CREAMY BROWNIE FROSTING

3 Tbs. butter or margarine, softened

3 Tbs. HERSHEY'S Cocoa

1 Tbs. light corn syrup or honey

1/2 teaspoon vanilla extract

1 C. powdered sugar

1 to 2 Tbs. milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.