Chocolate Bliss.

I was trying to think of a reason to tell you all to make these from scratch brownies instead of brownies out of a box. How could I convince you it would be worth measuring a few ingredients? As my daughter was eating her second, she couldn’t understand my quandary. “Because they’re better,” she simply stated. Yeah, right. That’s it. Make my brownies because they’re better. Recipe follows…

Better Brownies

1/3 c. semi-sweet chocolate chunk pieces
2/3 c. shortening
1 T. cocoa
2 c. sugar
4 eggs
1 tsp. vanilla extract
1tsp. baking powder
1 tsp. salt
1-1/4 c. flour

Melt chocolate chunks with shortening in a large saucepan over medium-low heat. Remove from heat and stir in sugar, one cup at a time. Stir in cocoa. Add eggs & vanilla. Stir in baking powder, then salt, then flour until blended. Pour into GREASED 13X9 baking pan and bake in a 350° oven for 30-40 minutes until brownies are pulling away from the side of pan.  Just don’t overbake.

Chocolate Frosting

1-1/2 c. powdered sugar
1/3 c. cocoa
4 T. butter
4 T. milk
1 tsp vanilla

Cream together 1/2 c. powdered sugar, cocoa and butter. Stir in 1/2 c. powdered sugar and 2 T. milk until blended. Stir in remaining 1/2 c. powdered sugar, vanilla & milk. Use more or less milk to achieve desired consistency.