Swamp bottom brownies - country cooking
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Granulated sugar |
| 1 | cup | Unsifted all-purpose flour |
| 3½ | tablespoon | Unsweetened cocoa powder |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Milk |
| 2 | tablespoons | Butter, melted |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Firmly packed dark-brown sugar |
| 1 | cup | Water |
Directions
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