| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 16 | Brownies | ||
INGREDIENTS
| 1/4 | c | Butter or margarine; melted |
| 2 | Eggs; beaten | |
| 1 | ts | Vanilla extract |
| 2 1/4 | c | BROWNIE MIX; (see recipe) |
| 1/2 | c | Chopped nuts |
INSTRUCTIONS
Preheat oven to 350 F. Grease and flour an 8 inch square pan. Combine melted butter or margarine, eggs, vanilla and BROWNIE MIX. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30 to 35 minutes, until edges separate from pan. Sprinkle or frost with Brownie topper of your choice (recipes follow). BROWNIE TOPPERS l) Chocolate Topper Sprinkle 1 (6 oz) package chocolate chips over warm brownies. Warm in oven until melted. Spread evenly. Sprinkle with more chopped nuts. 2) Coconut-Pecan Topper Combine 1/3 cup sugar, 1/3 cup evaporated milk, 1 beaten egg yolk and 3 tablespoons butter or margarine. Stirring constantly cook 5 minutes, until mixture comes to a boil. Remove and stir in 1/4 teaspoon vanilla, 2/3 cup coconut and 1/2 cup chopped pecans. Cool 10 minutes. Spread on cooled brownies. 3) Bittersweet frosting Combine 1 1/2 cups powdered sugar, 1/2 cup butter, and 1/2 cup evaporated milk. Cook 7 to 10 minutes, until temperature reaches 230F. Cool. Beat until stiff; spread on cooled brownies. Melt 2 ( oz) squares unsweetened chocolate and spread over top. Posted to recipelu-digest Volume 01 Number 547 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 17, 1998
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