Brownies and Frosting

Brownies topped with a creamy chocolate frosting are great for a family get together. This recipe makes a nice big pan that feeds a big group.

Our family loves brownies. But when it comes to buying a box from the store,  spending close to $2 a box for an 8×8 pan of brownies seems costly when your on a food budget. I can make an entire bar pan of brownies for less by making my own baking mixes. I know what ingredients are in the foods I bake that feed my family.

This is one of my favorite brownie recipes I’ve tested because it’s so simply and takes no time at all to make. It taste more like a “cake” brownie, since it’s made with cocoa powder and not chocolate chips or chocolate pieces. It’s even better after it sits on the counter covered for a day.

If preparing this as a make ahead baking mix, mark a quart-size ziploc bag with wet ingredients and baking instructions. Combine the dry ingredients in bag and seal. Store in pantry until ready to use.

Brownies and Frosting

Makes: 2 dozen large bars or 48 small bars



  • 1 cup margarine
  • 3 cups sugar
  • 6 eggs
  • 1/2 cup Hershey’s Cocoa Powder
  • 1/3 cup water
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon salt


  • 3 cups powdered sugar
  • 1/2 cup Hershey’s Cocoa Powder
  • 1/2 cup margarine
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 3 Tablespoons corn syrup
  • 1/4 cup warm water


  1. Preheat oven to 350 degrees.
  2. Brownies: Cream together margarine, sugar, and eggs. Mix together cocoa and water until a thick frosting consistency. Add to creamed mixture. Add flour and salt. Mix well.
  3. Pour into a greased and floured jelly roll pan or bar pan. Bakes for 30 minutes. Remove from oven and let cool on a cooling rack.
  4. Frosting: Cream together powdered sugar, cocoa, and margarine. Add remaining ingredients and mix well.  Spread over cooled brownies. Slice into bars and serve.

These are even great without the frosting served with vanilla ice cream.

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