4 squares unsweetened baking chocolate (or 3/4 c cocoa plus 1/4 cooking oil)
1 c (227 g) butter (American butter is salted, called demi-sel in France or Switzerland
1 c flour
1 tsp vanilla
1/2 tsp salt
1/3 c chocolate chips
1/2 to 1 c chopped nuts, if desired
Hershey's Perfectly Chocolate Frosting
1 stick (1/2 c, 1/4 pound or 114 g) butter
2/3 c cocoa
3 c powdered (confectioner's) sugar (sucre glace)
1/3 c milk
1 tsp vanilla
Instructions
For Brownies-
Beat eggs, gradually add sugar, beating until fluffy. Melt chocolate (or cocoa and oil) and butter together over very low heat or on low setting in microwave. Cool slightly, Gradually add to sugar and egg mixture, beating constantly. Whisk together flour and salt; add to chocolate mixture. Mix in vanilla. Stir in chocolate chips (and nuts if desired). Bake in lightly greased 9x13 pan at 350 F (175 C)for 20-25 minutes, or until a toothpick inserted in the center comes out clean and edges are starting to pull away from the pan. Cool. Dust with powdered sugar or frost with your favorite chocolate buttercream frosting (I use Perfectly Chocolate frosting.)
Perfectly Chocolate frosting-
Melt butter. Stir in cocoa. Alternately add sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Makes about 2 c frosting.
Originally Submitted
1/3/2017
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