Honeybear brownies
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter Or Margarine |
| ¾ | cup | Sugar |
| ⅓ | cup | Honey |
| 2 | teaspoons | Vanilla |
| 2 | Eggs | |
| ½ | cup | All-Purpose Flour -- |
| Unsifted | ||
| ⅓ | cup | Hershey's Cocoa |
| ½ | teaspoon | Salt |
| 1 | cup | Chopped Nuts |
Directions
Grease one 9-inch pan. Cream butter and sugar in a small mixer bowl; blend in honey and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and salt; gradually add to creamed mixture. Stir in nuts. Pour into pan. Bake at 350 F for 35-30 mins or until brownies begin to pull away from edge of pan. Cool in pan. Makes 16 brownies.
From the label of early can of Hershey Cocoa by way of More recipes from the back of.......... ISBN 0-07-018555-7 Recipe By : More recipes from the back of boxes, bottles, cans & jars
From: Dan Klepach Date: 04-26-95 (159) Fido: Cooking