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

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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