bittersweet saucepan brownies with dark chocolate frosting
(2 ratings)
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Another Renny Darling Brownie recipe.
(2 ratings)
Ingredients For bittersweet saucepan brownies with dark chocolate frosting
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4 oz. unsweetened chocolate, broken up
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2/3 cup vegetable shortening
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2 cups sugar
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4 eggs
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1 t. vanilla
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1 1/4 cups flour
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1 t. baking powder
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1/4 t. salt
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1 cup chopped walnuts
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1 cup semisweet chocolate chips, optional, if you do not plan to frost
How To Make bittersweet saucepan brownies with dark chocolate frosting
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1In pan over low heat, melt together chocolate and shortening, stirring until blended. Stir in sugar, eggs, and vanilla until blended. Stir in flour, baking powder and salt until blended. Stir in walnuts and optional chocolate chips. spread batter evenly into a greased 9 x 13 inch baking pan and bake at 350 for 28 minutes. Top will appear dry. spread top with dark chocolate frosting (recipe follows) and allow to cool. Cut into 1 1/2 inch squares to serve. Makes 48 brownies. Dark chocolate frosting: 3 oz. unsweetened chocolate, broken up 1/4 cup vegetable shortening 2 cups sifted powdered sugar 1/3 cup milk 2 t. vanilla in pan, over low heat, melt together chocolate and shortening, stirring until blended. Stir in half the powdered sugar, milk, remaining powdered sugar and vanilla. Stir well after each addition. Makes enough frosting for a 9 x 13 inch cake. Note: Even though the ingredients are simply stirred, this recipe produces a torte like brownie, moist and velvety. Do not overbake or brownies will lose their moistness. Refrigerating the frosted brownies for several hours will make these easier to cut. The frosting is a good one for most chocolate cakes. Source: Renny Darling
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