| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Brownies |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine |
| 2 |
oz |
Chocolate |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Pecans |
| 1 1/2 |
c |
Powdered sugar |
| 3 |
tb |
Margarine |
| 2 |
tb |
Milk |
| 1 |
dr |
Food coloring |
| 3/4 |
ts |
Peppermint extract |
| 4 |
oz |
Semisweet chocolate |
| 2 |
tb |
Margarine |
INSTRUCTIONS
FROSTING
GLAZE
FOR CAKE:
Preheat oven to 350 degrees. Grease an 8 or 9 inch pan.
Melt margarine and chocolate over a low heat; set aside.
In a small mixer bowl, at low speed mix together sugar and eggs for 2
minutes. Add other ingredients.
Pour into the pan and bake for 25 - 30 minutes, or until center is set.
FOR FROSTING:
Beat all items together and spread over cooled cake; refrigerate for at
least one hour.
FOR GLAZE:
Melt all items in a saucepan and drizzle over layer. Cover and refrigerate
at least 1 hour.
Recipe by: Janet Baker Posted to MC-Recipe Digest V1 #767 by
louiseh@juno.com on Aug 31, 1997
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