Search This Blog

Sunday, January 10, 2016

Triple Chocolate Brownie Bars

Tomorrow I have to bring a treat for the January birthdays.  We are all assigned a month to bring in something (even if there is no birthdays that month) so we can just chill out together for a little while.  I happen to have two birthday girls this month.  One likes chocolate and is pretty open to any other flavor too, but the other one LOVES chocolate and is not fond of most other flavors in desserts, SO I decided to make these bars that I used to make often when my kids were growing up, and have made them a few times for grandkids.  I also picked up some raspberry crème gelato in case they want a scoop to go with their dessert to offset some of the chocolate.  I have gotten so I don't care a lot for chocolate things these last few months for some reason, so that's why I'm adding that!  I love fruity  flavors way more.  I am hopeful this will satisfy them for their chocolate birthday dessert. 

Here's the recipe..I actually double it and put it in a 9 x 13 pan because a 9 x 9 just doesn't work when people start eating them!

TRIPLE CHOCOLATE BARS (you can make them double chocolate (no frosting) and just dust them with powdered sugar too)

1/4 cup butter, softened to room temp
3/4 cup granulated sugar
1 teaspoon vanilla
1/4 cup light corn syrup (Karo)
2 eggs
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 cup flour
1/2 tsp salt
1/2 teaspoon baking powder
1/2 cup semi-sweet chocolate chips
(optional: 1/2 cup chopped walnuts)-I omit because some people at larger gatherings aren't into nuts

Cream butter, sugar and vanilla till fluffy; add syrup and continue creaming.  Beat in eggs and chocolate.  Add dry ingredients; stir into batter.  Fold in chocolate chips and walnuts.  Spread in a greased (Pam sprayed) 9 x 9 inch baking pan.  Bake at 350 degrees about 25 minutes.  Frost with any chocolate frosting (I usually make the one on the Hershey's cocoa can, but have used just canned frosting too if I am in a hurry or lazy that day.

No comments:

Post a Comment