|1¼ cup||Granulated sugar|
|1 cup||Unsifted all-purpose flour|
|3½ tablespoon||Unsweetened cocoa powder|
|2 teaspoons||Baking powder|
|2 tablespoons||Butter, melted|
|1 teaspoon||Vanilla extract|
|½ cup||Firmly packed dark-brown sugar|
1. Heat oven to 350'F. Grease an 8-inch square baking pan. In large bowl, with electric mixer on medium speed, combine ¼ C granulated sugar, the flour, 1½ T cocoa, the baking powder, and salt. Slowly add milk, butter, and vanilla, and beat until smooth. Pour batter into greased baking pan.
2. In 1-quart saucepan, heat remaining 2 T cocoa, remaining ½ C granulated sugar, the brown sugar, and the water to boiling over medium-high heat, stirring constantly until a thin syrup forms-about 7 minutes. Pour syrup over batter in baking pan.
3. Bake 40 minutes or until brownies are firm in center. Cool on wire rack 5 minutes. Cut into 12 rectangles and invert onto serving platter.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Random recipe of the day