Today I am grateful to live in a home where the occupants place a priority on stocking the fridge and the pantry in such a way as to allow for (amongst other things) the spontaneous baking of a batch of home made, triple choclolate brownies.
Since I have been asked for the recipe by several people:
3/4 c. Hershey’s cocoa
1/2 tsp. baking soda
2/3 c. butter, melted
1/2 c. boiling water
2 c. sugar
1 1/3 c. flour
1 tsp. vanilla
1/4 tsp. salt
1 c. Hershey’s semi-sweet chocolate chips
1 bowl butter cream frosting
In bowl combine cocoa and baking soda. Blend 1/3 cup melted butter. Add boiling water; stir in sugar, eggs and remaining 1/3 cup melted butter. Stir until smooth. Add flour, vanilla and salt. Blend completely. Stir in chocolate chips.
Pour into prepared pan, 13 x 9 x 2 inches. Heat oven to 350 degrees. Grease pan. Bake 35-40 minutes. Cool completely. Frost with Butter Cream Frosting. About 3 dozen brownies.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.