Fudgey Brownie

By Iggiewoman

Ingredients

• 1/2 cup sugar
• 2 tablespoons butter or margarine
• 2 tablespoons water
• 1-1/3 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate
• 2 eggs
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans (optional)
• EASY BROWNIE FROSTING (recipe follows, optional)
• Pecan halves (optional)

Details

Adapted from keyingredient.com

Preparation

Step 1

1 Heat oven to 325°F. Line 8- or 9-inch square pan with foil; grease foil.


2 Combine sugar, butter and water in saucepan; cook over medium heat, stirring occasionally, until mixture boils. Remove from heat. Add small chocolate chips, stirring until melted. Add eggs; beat with spoon until well blended. Stir together flour, baking soda and salt; beat into chocolate mixture. Stir in vanilla and chopped nuts, if desired. Pour batter into prepared pan.


3 Bake 25 to 30 minutes or until wooden pick inserted in center barely comes out clean. Do not overbake. Cool completely in pan on wire rack. Remove from pan; remove foil. Frost, if desired, with EASY BROWNIE FROSTING. Cut into squares; top each square with pecan half, if desired. 20 brownies.

EASY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1/2 teaspoon vanilla extract
1-1/4 cups powdered sugar
2 tablespoons milk

Beat butter and cocoa in small bowl until creamy; add vanilla and powdered sugar. Blend in milk; beat until mixture reaches spreading consistency. About 1 cup frosting.

CHOCOMINT FROSTING: Add 1/4 teaspoon peppermint extract with vanilla extract to frosting.