Quite similar to these, but my cousin’s wife, Pam, always serves them with the frosting, so why mess with a tasty thing?  Brock said it was too much frosting, and then he had 2 pieces, so you decide.  The batter is easily mixed with a whisk, but I used my electric hand beaters for the frosting, and if you want to always have a stash ready, my sister-in-law, Sabrina has frozen them, iced and everything, and they’ve worked out beautifully – enjoy!

Pam’s Brownies (with frosting)

1 c. brown sugar

1/4 c. cocoa

3/4 c. flour

2 eggs, lightly beaten

1/2 t. vanilla

1/2 c. butter, melted

Grease an 8 x 8 cake pan and preheat the oven to 325.  In a medium bowl, whisk together the 3 dry ingredients, then add in the 3 wet and whisk until smooth.  Scrape the batter into your prepared pan and bake for 18-20 minutes until the middle is just set.  Allow the brownies to cool in the pan before icing.


1 1/2 c. icing sugar

2 T. cocoa

2 T. butter, softened

1 t. vanilla

boiling water, by the tablespoon

Carefully try to integrate the first 4 ingredients before turning on your electric mixer.  Add in a splash of boiling water, beat well, and then continue to add boiling water by the tablespoon until your frosting is the consistency that you want – you won’t need much so be careful!  Frost the brownies and then serve them up!

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