Bittersweet Saucepan Brownies With Dark Chocolate Frosting Recipe

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Bittersweet Saucepan Brownies with Dark Chocolate Frosting

Lynnda Cloutier

By
@eatygourmet

Another Renny Darling Brownie recipe.


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Ingredients

4 oz. unsweetened chocolate, broken up
2/3 cup vegetable shortening
2 cups sugar
4 eggs
1 t. vanilla
1 1/4 cups flour
1 t. baking powder
1/4 t. salt
1 cup chopped walnuts
1 cup semisweet chocolate chips, optional, if you do not plan to frost

Directions Step-By-Step

1
In 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

About this Recipe

Course/Dish: Cakes