| 5 | | Eggs |
| 3 | c | Sugar |
| 2 | c | Flour |
| 3/4 | lb | Butter |
| 2 | | Pinches salt |
| 2 | ts | Vanilla |
| 1 | c | Cocoa |
| 2 | c | Walnuts |
| | FROSTING: |
| 1/4 | c | Butter |
| 1/2 | ts | Vanilla |
| 1/4 | c | Cocoa |
| 1/2 | lb | Powdered sugar (1 6/11 cups) |
| 3 1/2 | tb | Canned evaporated milk |
| | Brownies: Beat the eggs; add 3 cups sugar, salt, nuts and |
| | Flour. In a small saucepan, melt 3/4 lb. butter and mix in |
| 1 | c | Cocoa. Add this butter/cocoa mixture to the |
| | Egg/sugar mixture. Add 2 tsp. vanilla. Lightly butter a |
| | VERY LARGE BAKING PAN (larger than 9x13"). Pour in mix and |
| | Bake in a preheated 325 degree oven for 25 minutes or so. |
| | Cool and frost. |
| | Note: It has been a while since I have made these but as I |
| | Recall, the cooking time wasn't long enough so you may need |
| | To adjust that. Brownies are usually done when the sides |
| | Start to pull away from the pan. A toothpick test isn't |
| | Accurate because brownies continue to bake after pulled |
| | From the oven. - Debbie Carlson |
| | Frosting: Melt 1/4 cup butter in a small saucepan. Add |
| 1/4 | c | Cocoa and heat for 1 minute or until smooth, |
