| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies | 36 | Servings | |
INGREDIENTS
| 3/4 | c | Baking cocoa |
| 1/2 | ts | Baking soda |
| 2/3 | c | Butter or margarine; melted, divided |
| 1/2 | c | Boiling water |
| 2 | c | Sugar |
| 2 | Eggs; beaten | |
| 1 | ts | Vanilla |
| 1 1/3 | c | All-purpose flour |
| 1 1/2 | ts | Ground cinnamon; (1 1/2 to 2) |
| 1/4 | ts | Salt |
| 1 | c | Chocolate chips; (6 oz.) |
| 6 | tb | Butter or margarine |
| 1/2 | c | Baking cocoa |
| 2 2/3 | c | Confectioner's sugar |
| 1 | ts | Ground cinnamon; (1 to 1 1/2) |
| 1/3 | c | Evaporated milk |
| 1 | ts | Vanilla |
INSTRUCTIONS
FROSTING In a mixing bowl, combine cocoa and bakin soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into greased 13x9x2" baking pan. Bake at 350 F. for 40 minutes or until brownies test done. Cool. For frosting: cream butter in a mixing bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk to butter. Beat to a spreading consistency; add vanilla. Add more milk if necessry. Spread over the brownies. Yield 3 dozen. Submitted by Gail Mehle, Rock Springs, Wyoming MC formatting by [email protected] Posted on Reg3, Sept. '97 by Bobbie Banghart, Lansing, Michigan Recipe by: Country Woman Magazine, Sample Edition, p. 7 Posted to EAT-L Digest by Sean Coate <[email protected]> on Nov 23, 1997
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