Fudge Brownies

Semisweet chocolate chips and Dutch chocolate give brownies their rich chocolate flavor. For an unforgettable take-to-a-party dessert: add 1 cup walnuts to the brownie batter. Bake and then while still warm, serve unfrosted squares topped with ice cream.


    2 cups granulated sugar
    ½ cup dark brown sugar
    1 cup all-purpose flour
    ½ cup semisweet chocolate chips
    ½ cup Dutch-process cocoa
    ¾ teaspoon baking powder
    ½ teaspoon salt
    1 cup butter, melted
    3 large eggs
    2 teaspoons vanilla extract

Cocoa Icing

    3 cups confectioners' sugar
    2 tablespoons Dutch-process cocoa
    ¼ cup fat-free milk
    2 tablespoons butter, melted


    ½ cup sliced almonds
    3 tablespoons shredded coconut

1.  Preheat the oven to 350°. Grease and flour a 13 x 9 x 2-inch  
     glass baking dish or spray with a nonstick spray.

2.  Fudge brownies: In a large bowl, use a wooden spoon to
     mix granulated sugar, brown sugar, flour, chocolate chips, cocoa,
          baking powder and salt.

3.  In a medium bowl, whisk melted butter, eggs and vanilla.
     Pour into chocolate flour mixture and stir just until blended.
4.  Pour batter into prepared baking dish. Bake 35 minutes.

5.  Icing: Sift confectioners' sugar and cocoa into a medium      
     bowl. Stir in milk and melted butter. If icing seems dry, add     
     more milk, ¼ teaspoon at a time until creamy. Spread over
     brownies while hot, then sprinkle with almonds and coconut.

6.  Cool 10 minutes before serving—if you can wait!

     Hint 1: For perfectly cut brownies, refrigerate before cutting.

    Hint 2: When making for a fancy dessert, make in two pie    
     plates. Top slices with whipped cream, two fresh raspberries,          
     chocolate shavings and a mint leaf.

     Makes 12 brownies