Scratch Brownies

I have a crazy, ridiculous sweet tooth. Last night, my sweet tooth called for rich, decadent brownies. So, to appease my cravings, I turned to my overflowing pantry in search of a box of brownie mix. To my disappointment, I discovered that I used the last box of brownie mix the last weekend I was in town.

I realized that it was too late to run to the grocery store to pick up a box of mix, but I knew that I had to fix myself a sweet, chocolately dessert. In desperation, I began surfing the web for a recipe for a from-scratch brownie recipe. I looked through a couple, and found that most had shortening as an ingredient. I've made it a personal rule to never use shortening, so I had very few options. In the end, I found one recipe that was simple, required ingredients that my pantry already had, and did not require shortening.

I slightly modified the recipe and was pleased with the outcome. The brownies were a lot more cakey than I anticipated, but they still tasted delicious.


Ingredients

Brownie

• 1/2 cup chocolate chips


• 3/4 cup butter


• 1/2 tsp vanilla


• 3 eggs


• 1 cup flour


• 1/2 tsp baking powder


• 1/2 tsp salt


• 1 1/2 cup sugar

Frosting

• 1/2 tub Betty Crocker Whipped Milk Chocolate frosting


• 1/2 cup chopped almonds

Preparation

Melt chocolate chips and butter in microwave safe bowl for 1 minute. Stir to ensure all chips are all melted. Add eggs and vanilla.

Add all remaining dry ingredients to melted chocolate. Beat until mixture is consistent and smooth.

Spread into greased 9x13 baking pan. Bake for 30 minutes in 350 degree oven.

Microwave 1/2 tub of chocolate frosting for 45 seconds. Pour over brownies. Sprinkle with chopped almonds.

Notes/tips/recommendations

• I prefer using fresh chopped nuts rather than prechopped nuts. I find them a lot crunchier because you can control how big/small each nut is.


• These brownies are a lot cakier than other brownies. Don't expect fudgy brownies if you follow this recipe.