Double frosted brownies

Double frosted brownies

Ingredients/Components

• sugar - 3 c
• vanilla - 3 tsp
• milk - 6 Tbsp
• salt - 1 tsp
• flour
• melted margarine
• cocoa - 1 c
• eggs, beaten - 6 item
• powdered sugar
• margarine
• nuts, chopped - 1 c
• soft margarine
• instant vanilla pudding - 4 Tbsp

How to make double frosted brownies:

First Frosting:1 c. margarine6 Tbsp. milk4 Tbsp. instant vanilla pudding2 1/2 c. powdered sugar Second Frosting:3 Tbsp. melted margarine1 1/2 tsp. vanilla3 1/2 c. powdered sugar1/2 c. cocoa1/3 c. milk Cream margarine. Add sugar slowly, blending well. Add eggs, one at a time. Blend in cocoa, flour and salt. Add vanilla and nuts. Spread batter in greased and floured cookie sheet (11 x 17-inch). Bake at 350° for 30 minutes.

First Frosting: Cream margarine. Beat in vanilla pudding powder and milk. Gradually beat in powdered sugar. Spread on top of cooled brownies. Set aside to harden or put in refrigerator to harden faster.

Second Frosting: Mix melted margarine and cocoa. Add milk and vanilla. Add powdered sugar slowly. Use more milk if necessary for spreading. Spread on top of first frosting.

This won 1st place at the Randolph Fair in 4-H competition.

Recipe categories: Cookie and brownie, Bar cookie, Brownies.