desserts

Heat oven to 350 F. Grease bottom and sides of square pan, 9x9x2 inches.

Melt margarine and chocolate in 1-quart saucepan over low heat, stirring constantly. Cool slightly.

Beat sugar, vanilla and eggs in medium bowl with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in walnuts. Spread in pan.

Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Spread with Chocolate Frosting. Cut into 4 rows by 4 rows.

Chocolate Frosting:
2 tablespoons stick margarine or butter*
2 ounces unsweetened baking chocolate, cut into pieces
2 cups powdered sugar
2 to 3 tablespoons hot water

Melt margarine and chocolate in 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in powdered sugar and hot water until smooth enough to spread.

*Spreads with at least 65% vegetable oil can be substituted.
**Do not use self-rising flour in this recipe.

Chocolate Lover’s Shortcut:
Make a pan of brownies in record time by reaching for a package of Betty Crocker brownie mix made with Hershey’s Syrup, Mini Kisses or Dutch cocoa. There are several sizes to choose from.

Makes 16 brownies

This recipe displayed with permission from General Mills, Inc.