I really could live my whole life without eating chocolate. I will choose gum drops over chocolate candy, sugar cookies over chocolate chip, white cake over chocolate, and any other flavor of ice cream when it is available.
But I know that lots of people like chocolate, so when I need to bake something for someone else, I have a stash of chocolate recipes. This brownie recipe appeals to everyone, even me.
1/2 cup soft margarine & 1 cup white sugar
Add and mix well:
4 beaten eggs, a 16-oz can of Hershey’s chocolate syrup, 1 cup flour, 1 teaspoon vanilla, and 1/2 cup chopped nuts (optional)
Pour into a greased and floured 9 x 13-inch or 10 x 13-inch baking pan.
Bake 30 to 35 minutes at 350 degrees. If you use a toothpick to test for doneness, it should come out with a moist (not wet) crumb. Do not over bake.
Cool and top with our favorite frosting such as:
Chocolate Chip Frosting
Combine 3 Tablespoons margarine, 3 Tablespoons milk, and 3/4 cup white sugar. Bring to a full boil and boil for 30 seconds. Remove from heat and stir in 1/4 cut chocolate chips. Beat until blended and creamy. Spread on cooled brownies.
Store in refrigerator. Good frozen.
Alternative to Frosting
Omit the nuts from the brownie batter, but top the brownies with chopped nuts and mini chocolate chips before baking. When testing for doneness, avoid the chocolate chips so you get an accurate reading.