The Swedish Princess found me making from-scratch brownies in the kitchen, and she gasped. (I know!) It was an exciting moment. She said it must have been at least three months since I'd made an actual home-made dessert (please). And then she said "usually it's just like go get some ice cream" (as if that were ever a problem). I found the inspiration for my need to bake here. Except, seriously, when I read the part of the recipe that said "Let stand overnight before cutting & serving " I did an about-face, and decided that part HAD to go. I guess that puts me in the instant gratification column, at least when it comes to chocolate. And desserts. And chocolate desserts. SO. I modified the recipe just a tad, and skipped a step (or two). And you have to know that I get a bit enthusiastic when it comes to my Dutch baking cocoa; so dark and rich. The recipe calls for 1/3 cup. Here's my version of that:
Yes. Make that a heaping 1/2 cup. For both the brownie part, and also the frosting part. There's no going back. (and if any of you know why, in my rush to capture the moment, my kitchen turns my pictures a yellow-ish hue, feel free to elaborate. The flash turns everything a shocking and stark white)
The recipe:
Cream together:
1/2 pound margerine (two sticks)
2 cups sugar
1/3 cup baking cocoa (read: 1/2 heaping cup)
add four eggs, beating well after each.
Mix in
1-1/2 cups flour
1/4 tsp salt
2 tsp vanilla
Spread on a greased jelly roll pan and bake for 20 minutes.
Cool. (until you can't stand the wait)
then FROST with this:
(cream:)
1 stick margerine
1/3 cup cocoa (please.)
5 cups powdered sugar
4-5 TBSP milk















































