The Ultimate Brownie
2/3 cup stick margarine or butter*
5 ounces unsweetened baking chocolate, cut into pieces
1 3/4 cups sugar
2 teaspoons vanilla
1 cup Gold Medal® all-purpose flour*
1 cup chopped walnuts
Chocolate Frosting (below), if desired
Heat oven to 350 F. Grease bottom and sides of square pan,
Melt margarine and chocolate in 1-quart saucepan over low heat,
stirring constantly. Cool slightly.
Beat sugar, vanilla and eggs in medium bowl with electric mixer
on high speed 5 minutes. Beat in chocolate mixture on low speed.
Beat in flour just until blended. Stir in walnuts. Spread in pan.
Bake 40 to 45 minutes or just until brownies begin to pull away
from sides of pan. Cool completely in pan on wire rack. Spread
with Chocolate Frosting. Cut into 4 rows by 4 rows.
2 tablespoons stick margarine or butter*
2 ounces unsweetened baking chocolate, cut into pieces
2 cups powdered sugar
2 to 3 tablespoons hot water
Melt margarine and chocolate in 2-quart saucepan over low heat,
stirring constantly; remove from heat. Stir in powdered sugar
and hot water until smooth enough to spread.
*Spreads with at least 65% vegetable oil can be substituted.
**Do not use self-rising flour in this recipe.
Chocolate Lover's Shortcut:
Make a pan of brownies in record time by reaching for a package
of Betty Crocker brownie mix made with Hershey's Syrup, Mini
Kisses or Dutch cocoa. There are several sizes to choose from.
Makes 16 brownies
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.