Bittersweet Saucepan Brownies with Dark Chocolate Frosting

Bittersweet Saucepan Brownies With Dark Chocolate Frosting Recipe

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Lynnda Cloutier

By
@eatygourmet

Another Renny Darling Brownie recipe.

Rating:

★★★★★ 2 votes

Comments:

Ingredients

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  • ·
    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

How to Make Bittersweet Saucepan Brownies with Dark Chocolate Frosting

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

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About Bittersweet Saucepan Brownies with Dark Chocolate Frosting

Course/Dish: Cakes




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