Review of last recipe - Broiled Marinated Chicken Breasts  (photo above) - The chicken breast (actually, 1/2 of it) is in the upper right hand corner, along with some lo mein I made.  It was really tasty and very moist!

TODAY'S RECIPE - CHOCOLATE CHIP BROWNIES
From The Boston Globe, November 16, 1983 ...

Serves 16 -  325 degree oven

Shortening to grease cake pan
3/4 cup granulated sugar
6 tbsp butter
2 tbsp milk
12 oz semisweet chocolate pieces; divided into two equal portions
1 tsp vanilla
2 eggs
3/4 cup flour
1/3 tsp baking soda
1/4 tsp salt
1 tbsp confectioners' sugar

Grease a 9" square baking pan and set it aside.  Preheat oven to 325 degrees.

Put sugar, butter and milk in a 3 qt saucepan and set over medium heat and cook mixture, stirring constantly until butter melts and mixture begins to boil.  Immediately remove saucepan from heat.

Add 6 oz of the chocolate pieces to the mixture in saucepan and stir with a spoon until chocolate melts.  Let the chocolate mixture cool about 1 minute.

Add vanilla and 1 egg to the mixture in the saucepan.  Beat with portable mixer until mixture is smooth and well blended.  Add another egg and beat well.  Add flour, baking soda sand salt to the mixture in the saucepan. Beat just until mixture is well blended.  Stir in remaining chocolate pieces.

Transfer mixture to greased pan.  Set pan on the middle rack of a preheated 325 degree oven and bake for 30-35 minutes.

When brownies are done, remove pan from oven.  Set pan on a rack and let brownies cool completely.

Put confectioners' sugar in a small strainer.  With the bottom of a spoon, press sugar through the strainer over the top of the brownies.  Cut brownies into 16 squares.