My mother (who was no great cook) used to make fun of her younger sister for her reliance on Bisquick for biscuits "from scratch". While I do use Bisquick for biscuits, it is the plethora of "impossibly easy pie" recipes available on the Betty Crocker web site that brought me back to the yellow box. However, the following recipe is my own amalgamation of the Betty Crocker and Hershey's sites. Most people have their favorite brownie recipe, I will put this one up against any for its ease and taste.
BEST BISQUICK BROWNIES EVER
- 1 cup white sugar
- ½ cup (1 stick) melted butter
- 2 large eggs beaten
- 1/3 cup Hershey’s Special Dark Cocoa
- 2 tbsp rum or orange liqueur or cognac or Amaretto, you get the idea
- ½ cup Bisquick (you can substitute flour with ½ tsp baking powder, & two tablespoons melted butter)
- ¼ tsp salt
- ½ cup walnuts chopped
- 3 tbsp softened butter
- 3 tbsp Hershey’s Special Dark Cocoa
- 2 tbsp heavy cream (half&half or milk works too)
- 2 tbsp rum or orange liqueur, etc
- 1 cup powdered sugar
- ½ cup chopped walnuts
- Pre-heat oven to 350.
- Grease 8X8 baking pan.
- Mix melted butter with sugar, followed by eggs, cocoa, & spirits.
- Fold in remaining ingredients.
- Spread batter into pan.
- Bake for 20 to 25 minutes, until Brownies pull away from sides of pan.
- Cool thoroughly.
- Combine all ingredients except nuts.
- Adjust amount of cream or powdered sugar to get the consistency you want.
- sprinkle nuts on top of iced brownies before slicing.