| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Bars, Desserts, Chocolate |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/2 |
c |
Butter, softened |
| 4 |
|
Eggs |
| 16 |
oz |
Can chocolate-flavored syrup |
| 1 |
c |
Flour |
| 1/2 |
c |
Chopped nuts |
| 1 1/4 |
c |
Sugar |
| 6 |
tb |
Butter |
| 6 |
tb |
Milk or light cream |
| 1 |
ts |
Vanilla extract |
| 6 |
oz |
Semisweet chocolate chips |
INSTRUCTIONS
ICING:
BROWNIES:
In a mixing bowl, cream sugar and butter. Add eggs, one at a time, beating
well after each addition. Add syrup and flour; mix well. Stir in nuts.
Pour into a greased 13x9x2" baking pan. Bake at 350 degrees for 30-35
minutes or until top springs back when lightly touched. Cool slightly.
Meanwhile, for icing, combine sugar, butter and milk in a small saucepan.
Cook and stir until mixture comes to a boil. Reduce heat to medium and cook
for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla
and chocolate chips until chips are melted (mixture will be thin).
Immediately pour over brownies. Cool completely before cutting.
Note: If cooking for two, freeze brownies in an airtight container and
thaw as needed.
Yield: 3 dozen From: "Reminisce Extra" Magazine Posted by: Debbie Carlson
~ Cooking Echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Rainbows – a gift from God”