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- 2 cups sifted flour
- 2 cups sugar
- 1 cup butter
- 7 tablespoons sifted cocoa
- 1 cup water
- 1⁄2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 cup butter (melted)
- 5 tablespoons cocoa (sifted)
- 6 tablespoons milk
- 1 (1 lb) package confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup flaked hazelnuts
- Sift flour and sugar together in bowl.
- Mix 1 c butter, 7 tbsp cocoa and water in a saucepan.
- Bring to a boil over a medium heat, stirring continuously.
- Pour mixture slowly over the flour mixture blending with an electric mixer.
- Add buttermilk, eggs, vanilla extract, baking powder and cinnamon and beat with mixer until throughly blended.
- Spread in a 9" X 13" rectangular pan.
- Bake at 400F for 20-25 minutes (or until done).
- When the brownies first come out of the oven, hold them about two feet over a flat surface that won't be hurt by the heat of the pan (the empty stovetop or a large wooden cutting board), then drop them.
- I kid you not, I learned this trick from my MIL, it makes the brownies denser.
- Place on rack until completely cool.
- Mix confectioners sugar with sifted cocoa until smooth.
- Add butter and 1 tsp vanilla extract.
- Mix adding milk 1 tbsp at a time.
- Beat until smooth and creamy.
- Frost the cool brownies and sprinkle with hazelnuts.
- Cut into bars.
- Makes 36 or so depending on how you cut them.
Sorry, that dropping trick did not work for me. I held the brownies two feet over my formica tabletop and let gravity do it's job. The brownies hit the table and bounced off, hit the floor and crumbled out of the pan. Most of the brownies were still left in the pan, and they were pretty good, but I agree with Sue and think there was too much cinnamon in the mix. I wish I had seen her review before I made the brownies. The hazelnuts add a nice touch. I will try these again, easy on the cinnamon, and give gravity a rest and just let them cool on the counter.
I made these today for my daughter and her friends, they enjoyed them. That dropping trick did work to make the brownies more dense, but it did not make these brownies more chewy, but had a tightly packed cake texture. The cinnamon taste is very strong in the brownies, and I had thought about going with less, but decided to go with you on the first try. The next time, I would drop to a teaspoon of that. And on the icing, there was way too much, I would go with about half; I have a tub in the icebox now (although my daughter promises to eat it! LOL). With the nuts, I didn't flake mine, but chopped them finely, and found that 1/2 cup was sufficent to cover a whole pan. Otherwise, the taste was good, and the kids will gobble these up in no time! Good luck in the contest!
First, this was not a good use of ingredients, second it was way too difficult. The cinnamon was way too heavy and the icing as well. We couldn't really eat more than one before we were sick of them.