64 square inches of brownies

I made these, but there's no photo.  The brownies are all gone. Testimony to this recipe from Mary. It's for an 8" pan -- Years back, when our kids were at home she gave me my standby brownie recipe for a bigger pan. This one has icing made with a tablespoon of honey. I swear I could taste it.

Best Brownies


Ingredients:

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.

Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.


Source: http://allrecipes.com/recipe/best-brownies/detail.aspx

Mary's Chocolate Cake

Mary gave me this recipe many chocolate cakes ago, and it is still our favorite.

Mary's Chocolate Cake

Boil together in the microwave:
2 sticks butter (1 cup)
1 C. water
4 T. cocoa


Beat in 2 eggs.

Add:
2 C. sugar
2 C. flour
1/2 t. salt
1 t. soda

Stir in 3/4 C. sour cream. Don't beat too much.

Bake at 375° in preferred shape until toothpick comes out clean. Use these approximate times
Two heart pans -- 25 minutes
Two 8"or 9"  pans -- 35 minutes
9" x 13" sheet pan -- 30 minutes
jelly roll pan -- 20 minutes
Cupcakes (Use paper cupcake liners -- the recipe makes about 24) -- 20 minutes

Icing
Melt a package of milk chocolate chips with a piece of butter. Watch so chocolate doesn't burn! Beat in powdered sugar and half and half. The more sugar and cream you add, the more icing you get. It's also better, I think.