| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New Orleans | Bars, Brownies | 24 | Servings |
INGREDIENTS
| 1 1/2 | c | Self-rising flour |
| 2 | c | Sugar |
| 10 | tb | Cocoa |
| 1 | Stick butter, melted | |
| 4 | Eggs | |
| 2 | ts | Vanilla |
| 1 | c | Pecans |
| 4 | tb | Butter |
| 7 | tb | Chocolate syrup |
| 1 | ts | Vanilla |
| 3 | c | Confectioner's sugar |
INSTRUCTIONS
BROWNIES THE ICING My grandmother, Mrs. Dot Luquet of Mazant Street in da Lower Ninth Ward of New Orleans, makes the best brownies known to man. Simple, rich, moist ... yum! Combine all ingredients, pour into a 9x14-inch buttered baking pan and bake at 350 degrees for 30-35 minutes. The icing Combine all ingredients. When the brownies are cool, spread over the top and cut into desired serving sizes -- about 1 inch square, or 2-3 inches for a restaurant-sized serving. Walt MM Posted to MM-Recipes Digest V3 #260 Date: Mon, 23 Sep 1996 00:05:06 -0400 From: Walt Gray <waltgray@mnsinc.com>
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