| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
St. Louis |
St. louis p, Post1 |
16 |
servings |
INGREDIENTS
|
|
=== FOR SQUARES === |
| 2 |
|
Unsweetened chocolate squares -; (1 oz) |
| 1/2 |
c |
Butter or margarine -; (1 stick) |
| 1 |
c |
Granulated sugar |
| 1/2 |
c |
All-purpose flour |
| 1/8 |
ts |
Salt |
| 2 |
|
Eggs |
| 1/2 |
c |
Chopped pecans |
|
|
=== FOR FROSTING === |
| 1 |
c |
Sifted powdered sugar; sift then measure |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Green cream de menthe |
|
|
=== FOR GLAZE === |
| 2 |
|
Squares Unsweetened chocolate -; (1 oz) |
| 2 |
tb |
Butter or margarine |
INSTRUCTIONS
To prepare squares: In a small saucepan, melt chocolate and butter.
Let cool. Grease an 8- by 8-inch pan. Preheat oven to 350 degrees
(325 degrees if using a glass pan). In a medium bowl, combine sugar,
flour, salt and eggs. Beat until well-blended. Stir in pecans. Add
chocolate mixture; Mix well. Pour into pan; bake for 20 to 25
minutes. Let cool. To make frosting: Beat together powdered sugar and
butter; stir in cream de menthe. Frost cooled brownies. Refrigerate 1
hour. To make glaze: Melt chocolate with butter. Spread over frosting
layer. Refrigerate 1 to 2 hours, then cut into squares. To store,
cover and refrigerate. Yields 16 squares.
Testers notes: Beautiful party cooking that is very easy to make.
These rich bars melt in your mouth with a perfect blend of sweetness
and chocolate.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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