| 5 | oz unsweetened baking chocolate |
| 2/3 | cup butter or margarine |
| 1 3/4 | cups sugar |
| 2 | teaspoons vanilla |
| 3 | eggs |
| 1 | cup Gold Medal® all-purpose flour |
| 1 | cup chopped nuts |
| 1 | cup semisweet chocolate chips (6 oz) |
| 1 | container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting |
| 1. | Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In 1-quart saucepan, melt baking chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly. |
| 2. | In large bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Stir in nuts and chocolate chips. Spread in pan. |
| 3. | Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely, about 2 hours. Spread with chocolate frosting. For regular brownies, cut into 6 rows by 4 rows; for mega-size brownies, cut into 3 rows by 3 rows. |
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| Package these beautiful brownies for a bake sale. Bake brownies in a 12x8-inch disposable foil pan about 35 minutes. Cover with see-through wrap, and attach a plastic knife. |
Nutrition Information:
320 ( 160); 18g ( 8g, 1 1/2g); 40mg; 105mg; 36g ( 2g, 28g); 3g 4%; 0%; 0%; 10% 1 ; 1 1/2 ; 0 ; 3 1/2 2 1/2