| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Chicago |
Cookies, Holiday |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Butter, softened |
| 2 |
c |
Granulated sugar |
| 4 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 4 |
oz |
Unsweetened chocolate, |
|
|
Melted |
| 1 |
c |
Unsifted all-purpose flour |
| 3/4 |
c |
Chopped pecans or walnuts |
| 2 |
c |
Confectioners' sugar |
| 4 |
tb |
Butter or margarine, |
|
|
Softened |
| 2 |
tb |
Milk |
| 1/2 |
ts |
Peppermint extract |
|
|
1-2 drops green food |
|
|
Coloring, if desired |
| 2 |
oz |
Sweetened chocolate |
| 2 |
tb |
Butter or margarine |
INSTRUCTIONS
BROWNIE
FILLING
GLAZE
Preparation time: 25 minutes Cooking time: 30 minutes
1. Heat oven to 350 degrees. Grease a 13-by-9-inch baking pan.
2. With an electric mixer, cream the butter, granulated sugar, eggs and
vanilla until light, 2 minutes. Add the chocolate and mix well. Stop the
mixer and fold in the flour then the nuts.
3. Transfer batter to prepared pan. Bake just until a toothpick inserted
in the center comes out clean, 30 minutes. Cool completely.
4. For the filling, mix all ingredients until smooth. Spread in an even
layer over the cooled brownies.
5. For the glaze, melt chocolate with butter; mix well. Pour over filling
and gently tilt pan so glaze covers the entire surface. Refrigerate until
glaze is set; cut into squares or sticks. For holiday cookie trays, cut the
brownies into small squares and decorate them with holiday finery.
Jill Kaltenhaler of Homewood, Illinois from the Chicago Tribune fifth
annual Food Guide Holiday Cookie Contest December 3, 1992
Posted to MM-Recipes Digest V3 #339
From: Linda Place <placel@worldnet.att.net>
Date: Wed, 11 Dec 1996 11:24:27 +0000
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