Recipe by Helen Dollaghan from the Sept. 29, 1968, issue of The Denver Post. Makes 3 dozen brownies.
Ingredients
BROWNIES
2 sticks margarine
4 squares (4 ounces) unsweetened chocolate
1 1/2 cups plus 2 tablespoons sifted flour
1/2 teaspoon baking powder
1 teaspoon salt
4 eggs, slightly beaten
2 cups sugar
1 teaspoon vanilla
3/4 cup chopped nuts
FROSTING
2 squares (2 ounces) unsweetened chocolate
3 tablespoons butter
5 tablespoons milk
Dash of salt
1/2 teaspoon vanilla
2 cups (about) sifted powdered sugar
Directions
For the brownies: Melt margarine and chocolate over very low heat; cool. Sift together flour, baking powder and salt. Gradually add sugar to eggs, mixing thoroughly. Add vanilla and cooled chocolate mixture, blending well. Stir in dry ingredients. Blend in nuts. Bake in greased pan (13 by 9 by 2 inches) at 375 degrees for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool thoroughly. Spread with fudge frosting (below).
For the frosting: Combine chocolate, butter and milk in top of double boiler. Cook over hot water until chocolate and butter melt. Stir to blend thoroughly. Add salt and vanilla. Mix well. Remove from heat. Stir in enough powdered sugar to make mixture of spreading consistency. Spread quickly over brownies.
