Ingredients
Directions
Heat nuts on a baking sheet for 8 to 8 minutes at 325°F.
Grease a 9" square pan.
Cream butter with sugar until it has the consistency of stiff whipped cream and is lemon yellow.
Add eggs one at a time.
Sift dry ingredients. Add to dough. Add vanilla and nuts. Pour into pan.
Bake for 25 to 30 minutes at 350°F
Mix butter and cocoa in a pan set over hot water. Add cream.
Remove from heat. Add vanilla.Gradually beat in the icing sugar with a wooden spoon until it is cool (watch it this can be messy).
Spread over the cooled brownies.
Heat the nuts in the oven for a few minutes before using them in a recipe. It releases their flavour.
Ingredients
Directions
Heat nuts on a baking sheet for 8 to 8 minutes at 325°F.
Grease a 9" square pan.
Cream butter with sugar until it has the consistency of stiff whipped cream and is lemon yellow.
Add eggs one at a time.
Sift dry ingredients. Add to dough. Add vanilla and nuts. Pour into pan.
Bake for 25 to 30 minutes at 350°F
Mix butter and cocoa in a pan set over hot water. Add cream.
Remove from heat. Add vanilla.Gradually beat in the icing sugar with a wooden spoon until it is cool (watch it this can be messy).
Spread over the cooled brownies.
Heat the nuts in the oven for a few minutes before using them in a recipe. It releases their flavour.