Chocolate Branny Brownies

These double-fudge delights feature a layer of dense, rich chocolate cake topped with a layer of dense, rich chocolate frosting. Buttermilk adds a pleasing tang, and chopped nuts offer just the right crunch. What are you waiting for?

Prep Time: 30 minutes

Total Time: 1 hour 50 minutes

Servings: 40

Ingredients:

  • 1/2 cup margarine or butter
  • 3 1/2 tablespoons unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup shortening
  • 1 cup Kellogg's® All-Bran® Original cereal
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • (KICRecipeIngredient-44345)
  • (KICRecipeIngredient-25500)
  • 1/2 cup margarine or butter
  • 3 1/2 tablespoons unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped nuts

Directions:

1. In 2-quart saucepan, stir together the 1/2 cup margarine, the 3 1/2 tablespoons cocoa, water, shortening and KELLOGG'S ALL-BRAN cereal. Heat until boiling, stirring constantly. Continue cooking and stirring one minute. Remove from heat.

2. In large mixing bowl, stir together granulated sugar and flour. Add cereal mixture. Beat well.

3. Add buttermilk, eggs, soda and vanilla. Mix until well mixed. Pour into 15 x 10 x 1-inch jelly roll pan coated with cooking spray.

4. Bake at 350°F about 20 minutes. Frost immediately. Cool completely in pan on wire rack. Yield: 40 servings

5. In 2-quart saucepan, combine the remaining 1/2 cup margarine, the remaining 3 1/2 tablespoons cocoa and milk. Heat until margarine is melted, stirring frequently. Remove from heat. Stir in powdered sugar, vanilla and chopped nuts. Pour over hot cake, spreading evenly.