Death By Chocolate Brownies

Frosted "Cake type" Brownies

Brownies

2 Cups all-purpose Flour plus 2 tablespoons (sifted)
2 Cups Sugar
2/3 Cup Cocoa
4 Eggs
1 1/2 Teaspoon Vanilla Extract
1 cup Unsalted Butter (or margarine - melted and cooled)
1/2 Cup Water
2 cups chopped Walnuts or Pecans (optional)
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
12 oz. Nestles' Semisweet Chocolate Chips

Preheat oven to 350 degrees.

Spray a 9 by 13 inch pan lightly with cooking spray and dust lightly using 2 tbs of flour. Remove excess flour and set aside. (Pyrex or Corning Ware dishes work excellent as well)

In a bowl throughly beat 4 eggs, set aside.

Mix all dry ingredient's in a medium bowl, add cooled melted butter, stir, add eggs, vanilla extract and water and combine all ingredient's well. Fold in chopped nuts if used.

Pour or spoon mixture evenly into baking dish (pan), sprinkle Semisweet Chocolate Chips on top and place pan on a baking sheet (this protects bottom from over baking while top bakes).

Bake for 40 minutes. (toothpick should come out slightly stained with chocolate) (Times could vary due to different ovens)

Remove and allow to cool before frosting.


Frosting

6 tablespoons Butter (or margarine)
1 1/2 Cups Sugar
1/2 Cup Milk
2/3 cup Nestles' Semisweet Chocolate Chips

In saucepan, melt butter. Add sugar and milk. Bring to a boil for 30 seconds and reduce heat to a simmer until sugar dissolves.

Remove from the heat. Stir in the chips until melted. Then beat until frosting reaches spreading consistency.

Allow to cool slightly. Run a table knife around the edge of the brownies and remove from dish or pan by inverting onto a piece of wax paper, parchment paper or foil. Then flip brownies back upright onto a cookie sheet and frost.


Enjoy and don't tell your Dr. where you got this recipe.

Notes: Self rising flour can be used with similar results, just omit baking powder and salt.

If batter seems too stiff, or for a thinner consistency increase water.

Parchment paper can be used as well