Ingredients
2 c. flour
1 1/2 cups sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
FROSTING:
1 pkg. cream cheese
1 tbsp. milk
1 1/2 c. powdered sugar
Method
Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.
INGREDIENTS
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter or margarine, melted
MIDDLE LAYER:
3/4 cup sugar
1/4 cup butter or margarine, melted
1 square (1 ounce) unsweetened chocolate, melted
1 egg
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/2 cup chopped pecans
FROSTING:
1 square (1 ounce) unsweetened chocolate
2 tablespoons butter or margarine
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Boiling water
16 pecan halves
DIRECTIONS
In a bowl, combine the first five ingredients;
stir in butter.
Pat into a greased 11-in. x 7-in. x 2-in. baking pan.
Bake at 350° for 5 minutes.
In another bowl, combine sugar, butter and chocolate.
Add egg and vanilla; mix well.
Combine flour, baking powder and salt; add to the chocolate mixture alternately with milk.
Stir in pecans; spread over bottom layer.
Bake at 350° for 25 minutes. Cool.
For frosting, melt chocolate and butter in a saucepan over low heat.
Remove from the heat; stir in the confectioners' sugar and vanilla (mixture will be very crumbly).
Beat in enough water (about 2 tablespoons) to achieve desired spreading consistency.
Immediately frost brownies and top with pecans halves.
Yield: 16 servings
