Search
by Ingredient

Oxe Frosted Brownies

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
5 large eggs
Camera
3 cups sugar
Camera
2 cups all-purpose flour
Camera
¾ pound butter
Camera
2 pinches salt
* Camera
2 teaspoons vanilla extract
Camera
1 cup cocoa powder
Camera
2 cups walnuts
Camera
frosting
¼ cup butter
Camera
½ teaspoon vanilla extract
Camera
¼ cup cocoa powder
Camera
½ pound powdered sugar
Camera
3 ½ tablespoons evaporated milk
canned
Camera

Ingredients

Amount Measure Ingredient Features
5 large eggs
Camera
7.1E+2 ml sugar
Camera
473 ml all-purpose flour
Camera
340.2 g butter
Camera
2 pinches salt
* Camera
1E+1 ml vanilla extract
Camera
237 ml cocoa powder
Camera
473 ml walnuts
Camera
frosting
59 ml butter
Camera
2.5 ml vanilla extract
Camera
59 ml cocoa powder
Camera
226.8 g powdered sugar
Camera
53 ml evaporated milk
canned
Camera

Directions

Brownies: Beat the eggs; add 3 cups sugar, salt, walnuts and flour.

In a small saucepan, melt ¾ lb butter and mix in 1 cup cocoa.

Add this butter/cocoa mixture to the egg/sugar mixture.

Add 2 teaspoons vanilla.

Lightly butter a very large baking pan (larger than 9x13 inches).

Pour in mix and bake in a preheated 325℉ (160℃) oven for 25 minutes or so.

Brownies are usually done when the sides start to pull away from the pan.

A toothpick test is not accurate because brownies continue to bake after pulled from the oven.

Cool and frost.

Frosting: Melt ¼ cup -butter in a small saucepan.

Add ¼ cup cocoa and heat for 1 minute or until smooth, stirring constantly.

Pour into a small mixer bowl.

Add the powdered sugar and canned milk alternately.

Beat to spreading consistency.

Blend in ½ teaspoon vanilla.

Frost brownies.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 536g (18.9 oz)
Amount per Serving
Calories 230250% from fat
 % Daily Value *
Total Fat 129g 198%
Saturated Fat 58g 290%
Trans Fat 0g
Cholesterol 482mg 161%
Sodium 682mg 28%
Total Carbohydrate 92g 92%
Dietary Fiber 15g 59%
Sugars g
Protein 73g
Vitamin A 57% Vitamin C 2%
Calcium 18% Iron 54%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe