| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Dessert |
15 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sifted flour |
| 1/4 |
ts |
Soda |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Shortening |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Water |
| 1 |
pk |
(6-oz) semi-sweet chocolate chips |
| 1 |
ts |
Vanilla |
| 2 |
|
Eggs; slightly beaten |
| 1 1/2 |
c |
Chopped walnuts |
| 1/4 |
c |
Bourbon |
| 1/2 |
c |
Margarine |
| 2 |
c |
Powdered sugar |
| 1 |
ts |
Vanilla |
| 1 |
pk |
(6-oz) semi-sweet chocolate chips |
| 1 |
tb |
Butter |
INSTRUCTIONS
WHITE FROSTING
CHOCOLOTE GLAZE
Preheat oven to 325°. Sift together flour, soda and salt. Heat shortening
with sugar and water until sugar is dissolved. Stir in vanilla, add
chocolate chips and continue to stir over heat until chocolate is melted.
Add slightly beaten eggs. Gradually add this mixture to the flour mixture.
Blend well. Add walnuts. Spread into a greased 9x9 pan. Bake for 25 to 30
minutes. Pour bourbon over brownies evenly. Cool to room temperature. Frost
with white frosting. Chill. Spread chocolate glaze over white frosting.
Cool before cutting into squares. To make white frosting, cream butter and
powdered sugar. Add vanilla. For chocolate glaze, heat chocolate chips and
butter together over low heat. DO NOT let this mixture overheat. Yield: 15
brownies.
BETTY BIGGADIKE SCROGGIN
(MRS. CARROLL)
PALOS VERDES, CA
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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