Brownies

Brownies

 

9x13 pan

 

1 c. butter or margaine (2 cubes)

2 c. sugar

4 1-oz squares of unsweetened chocolate

4 eggs

1 ½ . flour

2 tsp vanilla

 

Optional: 

½ c. chopped walnuts

1 c. milk cho. Chips

2 oz. 70% -100%  cacao dark chocolate candy bar cut in very small pieces

 

In larger sauce pan, melt slowly the butter and chocolate.  Remove from heat and stir in sugar.  Add eggs one at a time.  Stir in flour and nuts and vanilla.

 

Bake at 350 for 30 minutes (I do 28 or 29)

 

Cool and frost

 

(use mint frosting first (below) for mint brownies and then frost with chocolate)

 

Chocolate frosting

½  cube butter

½ c. cocoa

3 ½ TB milk

2 c. powdererd sugar

 

Melt butter, cocoa and milk together and stir to mix.  When it is melted and mixed, beat in 2 c. powdered sugar.  You may (or not) need to add slightly more milk to make it soft.  I like it to be slightly runny.   It will set up on the cool browies.

 

 

Variation mint brownies:  omit nuts.  After cooling brownies completely, spread with mint frosting.  Freeze for 30 to 60 minutes to firm the mint frosting and then spread quickly with chocolate frosting.  (If you spread it too much, it will melt the mint.)

 

Mint frosting:

½ cube butter or margarine

2 c. powdered sugar

small amnt milk to make spreadable

about ¼ or so tsp of peppermint extract (don’t use mint extract – it’s wintergreen)