| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Milwaukee j, Cookies and, Holidays |
1 |
Servings |
INGREDIENTS
| 2 |
c |
(4 sticks) unsalted butter |
| 16 |
oz |
Chocolate chips |
| 6 |
oz |
Unsweetened chocolate |
| 6 |
|
Eggs |
| 2 |
tb |
Instant espresso powder |
| 2 |
tb |
Vanilla extract |
| 2 7/8 |
c |
Sugar |
| 1 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 2 |
c |
Chocolate chips |
| 2 |
c |
Chopped walnuts |
| 1 |
|
Tub prepared vanilla frosting |
| 1 |
|
Tub prepared chocolate frosting |
|
|
Orange food coloring (or mix red and yellow) |
INSTRUCTIONS
Preheat oven to 350 degrees. Melt together butter, chocolate chips and
unsweetened chocolate in top of double boiler until smooth. Set aside and
allow to cool to room temperature.
In large bowl, whisk together eggs, espresso powder, vanilla and sugar.
Stir in cooled chocolate mixture; combine well. Stir in flour, baking
powder and salt. Mix until combined. Fold in chocolate chips and walnuts.
Pour into buttered 15-by-10-inch baking pan.
Bake 30 minutes in preheated oven. Let cool completely in pan on rack.
Cover and chill overnight.
In large bowl, whip vanilla frosting until light and fluffy, using electric
mixer. Use food coloring to dye frosting deep orange color. Using favorite
cookie cutters such as pumpkins, cats or leaves, cut shapes out of chilled
brownies, carefully loosening from pan with spatula. Decorate brownies with
frosting. Makes about 1 dozen.
This recipe is from Cristina Ferrare, host of The Family Channel's "Home &
Family" show
Recipe by: Milwaukee Journal Sentinel
Posted to MC-Recipe Digest V1 #863 by Dianne Larson Ward
<dianne@olynet.com> on Oct 24, 1997
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