Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Chocolate Dipped Brownies




Source of Recipe


unknown


List of Ingredients




3/4 cup sugar
1/3 cup butter or regular margarine
2 tbsp water
4 cups (24 ounces) semisweet chocolate chips, divided
1 tsp vanilla extract
2 egs
3/4 cup all purpose flour
1/2 tsp salt
1/4 tsp baking soda
2 tbsp shortening
1/2 cup chopped pecans, toasted


Recipe



Preheat oven to 325 F.

In a saucepan over medium heat, bring sugar, butter,
and the water to a boil. Remove from heat. Stir in one
cup of chocolate chips and the vanilla. Stir until
smooth. Cool for five minutes. Beat in eggs, one at a
time, until well mixed.

Combine flour, salt, and baking soda. Stir into
chocolate mixture. Stir in another cup of the chips.

Pour into a greased 9 inch square baking pan. Bake at
325 F. for 35 minutes. Cool completely.

Place in the freezer for 30 to 40 minutes. Do not
freeze completely. Cut into bars.

In the microwave or double boiler, melt the remaining
chips with the shortening. Stir until smooth. Using a
small fork, dip the brownies to completely coat. Shake
off excess.

Place on waxed paper-lined baking sheets. Immediately
sprinkle with nuts. Allow to harden. Yield: about 3
dozen brownies