| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco1 |
1 |
servings |
INGREDIENTS
| 3 1/2 |
tb |
Cocoa powder |
| 1 1/2 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon |
| 10 |
tb |
Butter |
| 3 |
tb |
Corn oil |
| 5 |
oz |
Unsweetened chocolate; chopped |
| 2 |
c |
Light brown sugar |
| 2 |
tb |
Light brown sugar |
| 3 |
|
Eggs |
| 1 |
|
Egg yolk |
| 6 |
tb |
B&B liquer |
| 9 |
oz |
Semisweet chocolate; chopped |
| 6 |
oz |
Corn oil |
| 1 |
tb |
B&B liquer |
INSTRUCTIONS
GLAZE FROSTING
Butter and flour 9 or 10" square pan. Sift togethr cocoa, flour, salt
and cinnamon. Melt butter, corn oil and chocolate over double boiler.
Place melted chocolate mixture in a mixing bowl. Allow to cool for 5
min. Add brown sugar and beat well . Add eggs slowly. Add B&B liquer.
Slowly add dry ingredients, mixing until incorporated. Pour into
prepared pan. Bake at 350 for 20-30 min.
Glaze: Melt chocolate, corn oil and liquer over a double boiler. Let
brownies cool and cut into desired shapes. Place on cake rack over
pan to catch drippings. Pour warm glaze to coat. Chill until glaze
sets. Strain and refrigerate remaining glaze in covered bowl.
Recipe by: B&B Liquer
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