Skip to main content

Just Desserts: Double Chocolate Brownies

Making brownies from scratch is just as easy as getting the mix from a box.

Brownies

  • 3/4 cup Hershey's cocoa powder
  • 1/2 teaspoon baking soda
  • 2/3 cup butter or margarine, melted and divided
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips (I prefer Giardelli chocolate chunks)

Frosting

  • 6 tablespoons butter or margarine, softened
  • 2-2/3 cups powdered sugar
  • 1/2 cup Hershey's cocoa powder
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Preheat oven to 350°F. Grease 13x9x2-inch baking pan.

Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup 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 rectangular pan or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

While brownies are cooling, beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. (Makes about 2 cups frosting.)

Once cooled, frost the brownies and cut into squares. About 36 brownies.

Nutrition Data

  • Calories = 273
  • Total Fat = 14.6 g / Saturated Fat = 9.3 g
  • Cholesterol = 34.2 mg
  • Sodium = 278.3 mg
  • Carbohydrate = 37.7 g / Dietary Fiber = 2.7 g
  • Protein = 1.8 g


Labels:

Comments

Anonymous said…
Good Lord, this recipe looks delicious. I am assuming the nutritional data is per brownie???
February 18, 2009 at 12:36 AM
Mike said…
Per brownie (1" square)
February 18, 2009 at 4:21 PM
Post a Comment

Popular posts from this blog

More On Energy: Supply, Demand and the Not-so-free Market

Speculators in the market have, rightly, been targeted for thier use of the Enron-loophole to basically compete (unfairly) in a market that is mixed between highly-regulated (see integrated oil companies) and unregulated players (see commodity brokers). This imbalance of power has led to the free flow of capital to a market from sources that a decade ago largely abandoned investment in oil companies -- in favor of the speculative bubble of the dotcom boom. That lack of capital infusion -- and the capital-intensive nature of the oil & gas business -- led to the mega-mergers of 1999 - 2001. Bear in mind that even with all that merger activity among the multi-nationals, their true competition is with national oil companies -- basically branches of their nation-state governments: Pemex (Mexico), Petrobras (Brazil), Pedevesas (Venezuala), Saudi Aramco (Saudi Arabia), Cinoco (China) ... you get the picture. On the one end, you have national oil companies -- either in OPEC or non-aligned ...
Post a Comment
Read more

Looking back...

It being "the thing to do" on New Years Eve, here are some of the things that came to my mind about the last decade: Houston & the Weather Tropical Storm Allison flooded Houston causing more than $5.5 B in damage and 41 deaths -- as usual, the story was overlooked by the national media because a) it was happening in Houston and b) they were manically covering the Timothy McVeigh execution countdown.  Were it not for 9/11, Allison would have been the largest disaster of 2001. Hurricane Katrina devasted the central Gulf Coast, flooding New Orleans with water and Houston with evacuees.  While the nation watched the Bush Administration fail in its duties, Mayor Bill White and the people of Houston stepped into the void -- providing shelter and a path forward for countless "new" Houstonians. Hurricane Rita taught us that our own hurricane plans were inadequate. Hurricane Gustav taught us how quickly a major storm could develop. Hurricane Ike showed how re...
Post a Comment
Read more

Just Desserts: Double Peanut Butter Bars

This recipe takes the simple peanut butter cookie and "raises the bar"... with three layers: Peanut Butter Cookie on the bottom Rich peanut butter icing in the middle Topped with a chocolate shell Delicious and decadent! For the cookie base: Preheat oven to 350F.  Grease a 9x13 glass baking dish. 1 1/4 cup sugar 1 tablespoon dark molasses 1/2 cup creamy peanut buter 1/4 cup shortening 1/4 cup butter, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Prepare peanut butter cookie dough (per normal recipe)  but do not refrigerate.  Instead, spread dough evenly on the bottom of the prepared baking dish. Bake for about 15-18 minutes.  Remove from oven and allow to cool completely.  For the middle layer: 1/2 cup butter, softened 1/2 cup creamy peanut butter 1 tablespoon milk 1 teaspoon vanilla 2 cups powdered sugar In a small bowl, beat the butter, peanut butter, milk, vanilla...
5 comments
Read more