| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy, Vegetables |
|
Choco1 |
1 |
servings |
INGREDIENTS
|
|
Brownie |
| 3/4 |
c |
Flour |
| 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Honey |
| 2 |
tb |
Strong coffee |
| 1/2 |
c |
Butter |
| 1 |
c |
Chocolate chips |
| 2 |
|
Eggs |
| 1 |
c |
Walnuts; chopped |
| 2 |
tb |
Coffee |
|
|
Rum; Kahlua or amaretto |
|
|
Frosting |
| 6 |
tb |
Butter; sofened |
| 1 1/2 |
c |
Confectioners sugar |
| 1 |
ts |
Vanilla |
|
|
Milk; (if needed) |
|
|
Chocolate Topping |
| 1 |
c |
Chocolate chips |
| 1 |
tb |
Butter |
| 1 |
tb |
Vegetable shortening |
|
|
Almond slices; (optional) |
INSTRUCTIONS
Sift together: flour, baking powder, salt. Set aside. In a saucepan,
melt: honey, coffee, butter, choc chips. Stir often. Add: 2 eggs, one
at a time to saucepan. Mix well. Add: flour mixture to saucepan. Stir
well. Add: walnuts, chopped to pan.
Pour brownie mixture into greased 8" x 8" pan, bottom lined w/greased
wax paper. Bake in 325 oven for 25 min. Remove from oven.
Brush brownie top with: coffee, rum, or Kahlua (I used amaretto) Cool
completely. Remove from pan. Set aside.
Make frosting: Cream softened butter w/mixer till light and fluffy.
Add, very gradually, confectioners sugar until smooth. Add flavoring
for frosting: vanilla (I used amaretto to taste) If necessary, add a
little milk to make frosting smoother and more spreadable. Spread
over cooled brownie. Refrigerate till quite cold.
Make chocolate topping: Melt chocolate chips, butter, and vegetable
shortening in double boiler. Mix well. Pour over the layer of
frosting. Spread evenly.
Sprinkle almond slices over top, if desired. Cool. Cut into small
squares. (it's helpful to cut into pieces or at least score chocolate
layer *before* the chocolate is completely hardened.)
Enjoy!
Recipe by: David J. Croft <djc12@cornell.edu>
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