CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains, Dairy |
|
Cookies, Cyberealm |
60 |
Servings |
INGREDIENTS
1 |
c |
Plus 1 tb All-Purpose Flour |
1/2 |
t |
Baking Powder |
1 |
c |
Granulated Sugar |
1/2 |
c |
Butter or Margarine-1 stick- |
|
|
Not spread- at room |
|
|
temp. |
3 |
|
Large Eggs |
16 |
oz |
Chocolate-flavored syrup- |
|
|
1 can |
1 |
t |
Vanilla Extract |
1/2 |
c |
Finely Chopped Nuts |
1 |
c |
Granulated Sugar |
1/4 |
c |
Butter ot Margarine-1 stick- |
|
|
Not spread cut in |
|
|
small- |
|
|
pieces |
1/4 |
c |
Milk |
1/2 |
c |
Semi-sweet or Milk- |
|
|
Chocolate Chips |
|
|
White Chocolate |
INSTRUCTIONS
Heat oven to 350 deg. Line a 13 X 19 inch baking pan with greased
foil, let ends extend above pan on two sides. Mix flour and baking
powder. In a large bowl, beat sugar and butter until pale and fluffy.
Beat in eggs, chocolate syrup, and vanilla until blended. Mixer on low
gradually add flour until just blended. Stir in nuts. Pour into lined
pan. Bake bake 30 minutes or until pick inserted in center comes out
with moist crumbs. Cool in pan on rack until slightly warm. GLAZE:
Whisk sugar, butter, and milk in sauce pan over medium-high heat until
butter melts. Boil 30 seconds until sugar dissolves. Add chocolate
chips and whisk until melted and glaze is smooth. Pour hot glaze over
warm brownie to cover top completely. DECORATION: Melt white
chocolate and spoon into plastic sandwich bag. Cut corner off plastic
sandwich bag and drizzle melted white chocolate over glaze.
Refrigerate until glaze is firm, about one hour. Lift out of pan by
the extending ends of foil onto a cutting board, and cut into squares.
(Makes about 60 brownies). From Garett Lemon, CYBEREALM BBS,
Watertown, NY. Typed into MM format by Lois Flack File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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