Brownies

Old-fashioned chocolate brownies made with melted Baker’s chocolate, pecans and a touch of red food coloring. A rich, creamy chocolate frosting and a sprinkling of chopped nuts finish these classic brownies.

Servings: About 24 brownies
Prep Time: About 20 minutes
Cook Time: 20–25 minutes

Ingredients:

Brownies:

• ½ cup margarine
• 1 cup granulated sugar
• 2 large eggs
• ⅓ cup milk
• 1 cup sifted all-purpose flour
• 2 squares Baker’s chocolate, melted
• ⅓ teaspoon baking powder
• 1 teaspoon vanilla extract
• ⅓ cup diced pecans
• ½ teaspoon red food coloring

Creamy Chocolate Frosting:

• 6 tablespoons margarine
• 1½ squares Baker’s chocolate
• 4½ tablespoons milk
• ⅛ teaspoon salt
• 3 cups confectioners’ sugar
• 1½ teaspoons vanilla extract
• Chopped pecans or walnuts, for topping

Instructions:

1. Preheat the oven to 375°F. Grease a 9 x 13-inch baking pan.
2. Cream the margarine and granulated sugar together until well combined.
3. Add the eggs, milk and sifted flour and mix until combined.
4. Blend in the melted chocolate, baking powder, vanilla, pecans and red food coloring.
5. Spread the batter evenly in the prepared pan.
6. Bake at 375°F for 20–25 minutes, or until the brownies are set but still moist in the center.
7. Cool completely before frosting.

For the Creamy Chocolate Frosting:

1. Melt the margarine and chocolate together.
2. Stir in the milk and salt until blended.
3. Gradually add the confectioners’ sugar, followed by the vanilla, and beat until smooth and creamy.
4. Spread the frosting over the cooled brownies.
5. Sprinkle with chopped pecans or walnuts.
6. Allow the frosting to set before cutting into squares.

Denver High-Altitude Adjustments (5,280 feet):

• Keep the oven at 375°F; it is already relatively hot for brownies.
• Reduce the granulated sugar slightly from 1 cup to ⅞ cup (¾ cup plus 2 tablespoons).
• Reduce the baking powder from ⅓ teaspoon to ¼ teaspoon.
• Add 1 tablespoon additional milk to the brownie batter.
• Begin checking for doneness at about 18 minutes. Avoid overbaking; a tester should have a few moist crumbs rather than coming out completely dry.
• No altitude adjustment should be necessary for the frosting.

Tip: The original recipe uses “squares” of Baker’s chocolate, an older package measurement. Traditionally, 1 square equals 1 ounce, so the brownies use about 2 ounces unsweetened baking chocolate and the frosting about 1½ ounces.

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