These are good and quick and also perfect for any cake walks or bake sales you may need to contribute to. Last year, I was asked to make cupcakes at my church for their Fall Festival cake walk. The closest I have come to a cupcake recently was using the decorative wrappers to separate my goodies in tins that I gave out at Christmas. Let's just say cupcakes aren't my fave, so brownies it was. The hubby tackled the cake walk and played atleast a dozen times to get some of my brownies.
Tonight Howard came home early and made his signature dish--Split Pea Soup. Because I had a temporary reprieve in the kitchen as far as dinner anyways, I decided to make us a snack. That's why this recipe is a keeper--everything you need to make these bad boys is already in your kitchen, unless you are out of everything all at once which I have been very recently. Luckily, I'm always prepared for brownies!
2 Cups Sugar
1 1/2 Cup All Purpose Flour
1/2 Cup Cocoa
1/2 tsp Salt
1 tsp Baking Powder
1 Cup Vegetable Oil
2Tbsp Corn Syrup
1 tsp Vanilla Extract
1 Cup Walnuts (optional)
1/4 Cup Confectioner's Sugar
4 tsp Water
- Preheat oven to 350 degrees. Grease a 9"x13" baking pan.
- Combine dry ingredients: sugar, flour, cocoa, salt, and baking powder. (I use a whisk as it incorporates everything together better than just a spoon.) Then, in a second bowl, whisk your eggs and combine with veggie oil, corn syrup, and vanilla extract.
- Make a well in the dry ingredients and pour the wet ingredients into the center. Mix together and pour into your greased baking pan.
- Bake for 30 minutes or until a knife inserted into the center comes out clean.
- Combine confectioner's sugar and water and brush over top of brownies.