Yield: 16 servings
|½ cup||Butter (1 stick)|
|1 can||Choc Syrup--1 lb|
|1 cup||Nuts, chopped opt.|
|\N \N||ICING RECEIPE ALSO|
Cream together butter and sugar till fluffy. Beat in syrup, then eggs one at a time. Beat in flour gradually. Fold in nuts (optional).
Pour into greased cake pan (I use abt 9x13 pan). They do not rise much. Bake at 350 degrees about 30-40 mins. *Orig. receipe calls for jelly roll pan-- that is 15x10. Cooking time is 25 mins for this size. Pan will be full but they do not rise.
Frost with the Frosting for Iowa Brownies receipe to follow. **I use Hersheys Choc. syrup.
This is more of a "cake" than a brownie. And is "missing something" without the icing!