Texas Brownies II You Have To Try
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Texas Brownies II |
"The moistest tarts ever!!!"
Ingredients :
- Brownies:
- three cups all-reason flour
- three cups white sugar
- 3/four teaspoon salt
- 1 1/2 cups margarine
- 1 half cups water
- 4 half of tablespoons unsweetened cocoa powder
- 1 cup buttermilk
- three eggs
- 1 half of teaspoons baking soda
- 1 teaspoon vanilla extract
- Frosting:
- half of cup margarine
- 6 teaspoons milk
- three tablespoons unsweetened cocoa powder
- 4 cups confectioners' sugar
Instructions :
Prep : 15M | Cook : 12M | Ready in : 1H |
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- Preheat oven to 350 tiers F (one hundred seventy five levels C). Grease a 12x18-inch jelly roll pan.
- Sift flour, white sugar, and salt together in a large bowl.
- Combine 1 half cups margarine, water, and 4 half of tablespoons cocoa, together in a saucepan; bring to a boil. Pour margarine mixture over flour aggregate; stir to combine.
- Beat buttermilk, eggs, baking soda, and vanilla extract collectively in a bowl; upload to margarine mixture and stir till batter is mixed. Pour batter into organized pan.
- Bake within the preheated oven till a toothpick inserted into the middle of the muffins comes out smooth, approximately 20 minutes. Cool completely.
- Heat 1/2 cup margarine, milk, and 3 tablespoons cocoa powder together in a small saucepan over low warmth until margarine melts and mixture is blended; get rid of from heat. Beat confectioners' sugar into margarine mixture till frosting is clean and creamy. Spread frosting over cooled cakes and cut into squares.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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