Frosted brownies

Gin Lee

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Frosted brownies/Photo byGin Lee

Frosted brownies

Brownies are a yummy treat, whether they're frosted or not. But, today, I will be frosting mine just because we are all worth a little indulgence every once in a while.

Ingredients:

  • 3/4 cup of cocoa powder
  • 1-1/4 cups of Splenda, or sugar
  • 1/2 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 3 large eggs
  • 1/4 cup of canola oil
  • 2 tablespoons of milk
  • 1 tablespoon of pure vanilla extract
  • 1 stick of melted butter equals 8 tablespoons, or 1/2 cup.
  • 6-ounces (3/4 cup, or 12 tablespoons) of chocolate chips

Frosting ingredients:

  • 4 cups of sugar-free powdered sugar or traditional powdered sugar
  • 1 cup of vegetable shortening
  • 1 teaspoon of pure vanilla extract
  • 4 tablespoons of cold milk

Instructions for brownies:

Grease the inside of a square pan and lightly dust it with flour; set aside.

Add and mix the flour, Splenda or sugar, salt, and cocoa powder together in a bowl. Then add the milk, pure vanilla extract, and canola oil; mix well.

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Preparing brownie batter/Photo byGin Lee

Add the chocolate and the butter together in a microwave-safe bowl and melt. Melt in ten-second increments until all the chocolate is melted. Stirring in between times. Gradually beat the chocolate mixture into the flour mixture.

Next, add the eggs one at a time while continually mixing.

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Baking homemade brownies/Photo byGin Lee

Pour the batter into the prepared pan. Bake for 20 minutes in a 375-degree oven.

Allow your brownies to cool, and then frost them.

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Preparing white frosting/Photo byGin Lee

Frosting ingredients:

  • 4 cups of sugar-free powdered sugar or traditional powdered sugar
  • 1 cup of vegetable shortening
  • 1 teaspoon of pure vanilla extract
  • 4 tablespoons of cold milk

Instructions for frosting:

Add the vegetable shortening and pure vanilla extract to a large bowl. Beat the shortening until it becomes loose and fluffy.

Now, begin adding the powdered sugar, one cup at a time. Mix for one to two minutes after adding each cup.

Slowly add in the milk. Add enough to loosen up the thickness of the frosting until it gets to the consistency that you prefer.

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR
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