DUTCH COCOA RAISES THE BAR FOR AN AMERICAN TREAT--DOUBLE FROSTED BROWNIES--CHOCOLADE KOEKE

LOUISE L’S DOUBLE FROSTED BROWNIES--CHOCOLADE KOEKE
The brownie is of American origins. Recipes for brownies first appeared in cookbooks in New England in 1906-1907. This brownie is served by the First United Methodist Church at their Dutch Festivals as it is made with Dutch cocoa.  I don't really care for brownies except for my Mom's (is that unAmerican?), but these are extremely delicious.  Make a big pan (they make a 9x13-inch pan) of these, purchase some ice cream and you are ready for expected or unexpected visitors during the Memorial Day weekend.  NOTE:  Droste's cocoa is more expensive but my Mom always said that if you didn't use Droste's you had to use more cocoa from another brand to get the same wonderful chocolate flavor.

1 c margarine
2 c sugar
4 eggs
1 ½ c flour
½ c Droste brand cocoa
¼ t salt
1 t vanilla
ICING
1 c (6oz) chocolate chips
¼ c margarine
¼ c evaporated milk
1 t vanilla
2 c powdered sugar

Ingredients for Brownies.

Ingredients for frosting.

For the Brownies: Cream margarine and sugar together until fluffy. Add eggs and beat well. Combine flour, cocoa and salt; add to egg mixture. Add vanilla and beat well. Pour into 9x13-inch pan and bake for 30 minutes in a preheated 350° oven. For the Icing: Melt chocolate chips with margarine and let cool. Add milk, vanilla and powdered sugar. Beat with electric mixer until thick. Frost brownies and garnish with whole pecans, if desired.  NOTE:  Cut into bars and individually wrapped, these freeze well and are great to have in the freezer for impromptu picnics.

Mix dry ingredients together.

In another bowl, cream butter.

Add eggs and beat well.

Add dry ingredients to butter/egg mixture and mix well.

Spread into a greased 9x13-inch pan.  Bake at 350°F for 30 minutes.

Cool brownies before frosting.  OOPS!  We lost the frosting pictures.  We'll get better, I promise.  Blame it Tom, LOL.

Frost brownies and cut into bars.