Autumn Brownies with Frosting

A tangerine and russet cascade of kaleidoscopic
leaves creates a tapestry of autumn magic upon
the emerald carpet of fading summer.
~Judith A. Lindberg

The boys had friends over last weekend and I wanted to make a dessert that teens would like, plus I had the urge to bake. I had two boxes of store brand brownies. One box was suppose to fill a 9x13 pan, but I combined two boxes for extra thick brownies. I baked them according to directions, but about 10 minutes longer. While they were baking I looked through my old cookbooks and found a frosting recipe. This is from Magic Chef Cooking, published in 1933.

Butter Cream Frosting

1 tablespoon butter
1 1/2 tablespoon cream
1/8 tsp. salt
1/2 tsp. vanilla
3/4 confectioners' sugar

Melt the butter and add the cream. Then add the salt, vanilla and sugar. Stir til well mixed. Coffee or lemon juice may be used instead of cream, but omit vanilla.

MY NOTES: First, I didn't have butter on hand so I used margarine. I also decided to try something different. I used my liquid creamer I had bought for tea and coffee instead of cream. It was the Pumpkin Spice flavor. I used 2 tablespoons of that and omitted the vanilla. It was really good! By the way, I did use a hand mixer instead of stirring. I also needed to triple the above recipe to make enough frosting for the big pan of brownies. I topped each brownie with a Brach's candy pumpkin (in the Autumn Mix that has candy corn too. See picture below.)I also sprinkled a little green colored sugar on them at the last minute.

This frosting would also make a good glaze if you increased the liquid.



The brownies were a huge hit as you can imagine they would be with teenage boys!