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3/4 cup baking cocoa
1/2 tsp. baking soda
2/3 cup butter, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 ~ 1/3 cup all ~ purpose flour
1 tsp. vanilla extract
1/4 tsp salt
1/4 cup semi ~ sweet chocolate chips
One Bowl
Butter cream Frosting
Heat oven to
350°. Grease or spray with any cooking spray, a 13x9x2 ~ inch baking pan or
two 8 inch square baking pans.
Stir together
cocoa and baking soda in a large bowl; stir in 1/3 cup melted butter. Add
boiling water; stir until mixture thickens. Stir in sugar, eggs and
remaining 1/3 melted butter: stir until smooth. Add flour, vanilla and
salt: blend completely. Stir in chocolate chips. Pour into prepared pan.
Bake 35 to 40
minutes for the rectangular pan, 30 to 35 minutes for square pans or until
brownies begin to pull away from sides of pan. Leave in pan and cool completely on a
wire rack. After cooled, frost with Butter cream Frosting. Cut into squares. Makes about
36 brownies
One Bowl
Butter cream Frosting;
6 T. butter or margarine, softened
2 ~ 2/3 cups powered sugar
1/2 cup baking cocoa
1/3 cup milk
1 tsp. vanilla extract
Beat butter
in medium bowl. Add powdered sugar and cocoa alternating with milk. Beat
until spreading consistency { additional milk may be needed }. Stir in vanilla.
Makes about 2 cups frosting.
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The Lighter
Side;
Substitute;
margarine
3 egg whites or egg substitute
non-fat cooking spray
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