Big Pan Brownies

Serves: 3
Total Calories: 1,088


2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon ground (optional)
1 cup water
1/2 cup butter or margarine
1/4 cup unsweetened cocoa
1/2 cup buttermilk or sour milk
2 eggs
1 teaspoon vanilla extract
Chocolate Icing (see below)
Corn candy, candy-coated chocolate candies or


Preheat oven to 400°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.

In a large bowl, stir flour, sugar, baking soda and cinnamon set aside.

In a small saucepan over medium heat, cook and stir water, butter and cocoa powder until butter is melted and mixture is smooth remove from heat and set aside.

In a medium bowl, beat buttermilk, eggs and vanilla until blended. Stir in chocolate mixture. Pour over dry ingredients and mix until smooth. Spread evenly in jelly roll pan.

Bake for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. While brownies are baking, make icing. Spread icing on hot brownies. Cool on a wire rack.

Decorate with candy. Store loosely covered in a cool place.

Nutritional Facts:

Serves: 3
Total Calories: 1,088
Calories from Fat: 294

This Big Pan Brownies recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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