chocolate chips and Dutch chocolate give brownies their rich chocolate flavor.
For an unforgettable take-to-a-party dessert: add 1 cup walnuts to the brownie
batter. Bake and then while still warm, serve unfrosted squares topped with ice
2 cups granulated sugar
½ cup dark brown
1 cup all-purpose
½ cup semisweet
½ cup Dutch-process
¾ teaspoon baking
½ teaspoon salt
1 cup butter, melted
3 large eggs
2 teaspoons vanilla
3 cups confectioners' sugar
¼ cup fat-free milk
2 tablespoons butter,
½ cup sliced almonds
3 tablespoons shredded
1. Preheat the oven to 350°.
Grease and flour a 13 x 9 x 2-inch
dish or spray with a nonstick spray.
brownies: In a large bowl, use a wooden spoon to
sugar, brown sugar, flour, chocolate chips, cocoa,
baking powder and salt.
3. In a medium bowl, whisk melted
butter, eggs and vanilla.
chocolate flour mixture and stir just until blended.
4. Pour batter into prepared baking
dish. Bake 35 minutes.
Sift confectioners' sugar and cocoa into a medium
bowl. Stir in
milk and melted butter. If icing seems dry, add
more milk, ¼
teaspoon at a time until creamy. Spread over
hot, then sprinkle with almonds and coconut.
6. Cool 10 minutes before
serving—if you can wait!
Hint 1: For perfectly cut brownies, refrigerate before cutting.
Hint 2: When making for a fancy dessert, make in two pie
slices with whipped cream, two fresh raspberries,
shavings and a mint leaf.
Makes 12 brownies