°1/2 cup melted butter or ghee (125 ml)
°1 cup sugar (250 ml)
°1 c. vanilla extract (5 ml)
°2 eggs (2)
°1/2 cup all-purpose flour (125 ml)
°1/3 c Hershey’s Cocoa (75 ml)
°1/4 tsp baking powder (1 ml)
°1/4 tsp. salt (1 ml)
°1/2 c chop nut (optional) (125 ml)
°Creamy Frosting for Brownie (Optional):
°3 tbsp. 2 tablespoons softened butter or ghee (45 ml)
°3 tbsp. Hershey’s Cocoa (45 ml)
°1 c. 1 tablespoon light corn syrup or honey (15 ml)
°1/2 tsp. vanilla extract (2 ml)
°1 cup icing sugar (250 ml)
°1 c. 1 tablespoon of milk (approximately) (15 ml)
1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 9-inch (1.5-liter) square tray with cooking spray.
2. In a mixing dish, combine the butter, sugar, and vanilla extract. Add the eggs and stir everything together with a spoon. Combine flour, cocoa, baking powder, and salt in a mixing bowl. Adding to the egg mixture, beat until thoroughly combined. Add the nuts and mix well (if using). In an oiled skillet, spread the mixture evenly.
3. Bake for 20-25 minutes, or until the brownies pull away from the sides of the pan. Allow it cool completely on a wire rack before cutting into squares.
4. Brownie with Creamy Frosting (optional): In a small mixing dish, combine the butter, cocoa, corn syrup, and vanilla. Combine the powdered sugar and milk in a mixing bowl. Mix until the garnish is spreadable, adding a little milk if necessary. Garnish the cooled brownies and cut them into squares.
This recipe makes 16 brownies.