March 23, 2016


Two of my favorite desserts are chocolate chip cookies and brownies.   

I was in the mood for something chocolate; so I pulled out my recipe for brownies but adapted it a bit to try to get a more dense brownie -- a less cake-like brownie.

I would say these brownies turned out somewhere in between.  

I iced them with a yummy icing and decorated them with pastels candies so they'd be great to serve for Easter!

If you'd like to make them for your Easter weekend, here's how I made them:


4-ounce box of Baker's semi-sweet chocolate (use 3 ounces of chocolate for brownies and reserve 1-ounce for the icing)
1 stick butter
1 cup sugar
1 teaspoon of vanilla
2 eggs - room temperature
1/2 C plus 2 Tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 325 degrees F.  Line an 8 x 8 inch baking pan with parchment paper and spray with canola oil.

Melt chocolate and butter over low heat in a heavy sauce pan.  Let the chocolate cool.  Whisk flour, powder and salt together.  Set aside.  Stir sugar, eggs and vanilla into cooled chocolate and butter mixture.  Stir in flour, baking powder and salt.

Spread into prepared baking pan.  Bake at 325 degrees F for 20 minutes.  Remove from oven and let cool completely.


One ounce of Baker's semi-sweet chocolate
1/4 stick of butter
1 cup powdered sugar (sifted)
1/2 teaspoon of vanilla
4 Tablespoons of Half and Half 

Melt one ounce of semi sweet chocolate with 1/4 stick of butter in a heavy sauce pan over low heat.  Pour into a mixing bowl.  Add 1 cup of shifted powdered sugar.  Using an electric mixer, mix in powdered sugar, 1/2 teaspoon of vanilla and half and half to desired consistency.

Spread over cooled brownies.  Cut into even squares and decorate as desired.

Serve to family and friends!!


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