Wayne Boatwright wrote:
> I'm reposting this from several years ago. Some here may remember it, but
> they're so good I thought I'd post it again for those who may not have
> tried them.
>
> The recipe is one I bunged together in an attempt to duplicate those sold
> by the now defunct Hough Bakeries in Cleveland. I'd say is 99 and 9/10
> percent accurate. :-)
>
>
> * Exported from MasterCook *
>
> Brown Sugar Brownies
>
> Recipe By :
> Serving Size : 16 Preparation Time :0:00
> Categories : Desserts Snacks
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> -----BROWNIES-----
> 1/2 c Unsalted butter, melted
> 2 c Dark-brown sugar, packed
> 2 ea Large eggs
> 1/2 ts Salt
> 1 c All-purpose flour
> 1/2 c Toasted Wheat Germ
> 2 ts Baking powder
> 1 t Vanilla extract
> 1 c Broken walnut meats (largish pieces)
> -----PENUCHE FROSTING-----
> 1/3 c Unsalted butter
> 3/4 c Dark-brown sugar, packed
> 3 tb Light cream
> 2 c Powdered sugar, sifted
>
> ~-- Brownies ---
> Preheat the oven to 350 degrees F (180 degrees C). Butter a 9-inch
> square cake pan. Mix all ingredients together, combining them well.
> Spread evenly in the pan and bake for 35-40 minutes or until dry on top
> and almost firm to the touch. Let cool completely in pan. Spread
> evenly with Penuche Frosting. Cut into 16 squares.
>
> ~-- Penuche Frosting ---
> Melt butter. Stir in brown sugar. Heat mixture to boiling, stirring
> constantly. Boil and stir over low heat for two minutes. Stir in
> cream; heat to boiling. Remove from heat and cool to lukewarm.
> Gradually stir in powdered sugar. Beat until of spreading consistency.
> If necessary, add additional powdered sugar to thicken, or additional
> cream to thin.
>
Thanks. I already have this stashed away....

--
Jean B.