During our trip to Hermann, I picked up this recipe for Double Chocolate Brownie, which was served with a sweet red wine but I am a big believer that ports or big reds work better with chocolate.
1 ¼ cups flour
¼ cup sugar
½ cup cold margarine or butter
1 (14 oz) can Eagle Brand Sweetened Condensed milk
¼ cup unsweetened cocoa
1 egg
1 teaspoon vanilla extract
½ teaspoon baking powder
1 (8 oz) milk chocolate bar broken into chunks
¾ cup chopped nuts (optional)
Preheat oven to 350 degree. Line 13 X 9 baking pan with foil; set aside. In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on bottom of pan. Bake 15 minutes.
In another bowl, beat condensed milk, cocoa, egg, remaining ¼ cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 minutes or until set.
Cool and lift out of pan. Cut into squares. Makes about 12.
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