Many know that chocolate is a food group by itself, has proven health benefits and, for me, is essential for pick-me-ups when nothing else will do. Brownies are also known to be one of the fastest ways to meet that essential need and usually all the ingredients necessary for a pan full of them are in the pantry.
Oh no! Out of granulated and brown sugar? Wait a minute, there’s nearly always a can of sweetened condensed milk in the cupboard and that goo is loaded with sugar, and so these brownies were born of necessity and, of necessity, will be shared later today. I put a little smear of frosting on them since there was a bit in the fridge from the last bake.
Recipe: 1) Preheat oven to 325. Grease and parchment an 8″ x 8″ or 11″ x 7″ baking dish. 2) Melt 1 cup good semi-sweet chocolate with 1/2 cup butter and 1/2 can sweetened condensed milk in a pan over low heat. (Microwave is okay, but watch it like a hawk. I don’t take a chance with good chocolate.) Cool a bit. 3) Add 1 egg and 1 teaspoon vanilla. Stir very well. 4) Add 3/4 cup sifted all-purpose flour and 1/4 t. salt. 5) Bake 30-35 minutes, testing for crumb with a toothpick about an inch in from the edge. As with all chocolate, don’t overbake!
Bee might like a dense, fudgy brownie with a dab of lightly-minted chocolate cream cheese icing. I did.
Ms Chef in Seattle 
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