| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cookies, Desserts | 1 | Servings | |
INGREDIENTS
| 2/3 | c | Pillsbury's Best All-Purpose Flour*, sifted |
| 1/2 | ts | Double-acting baking powder |
| 1/2 | ts | Salt |
| 1/4 | c | Butter |
| 1 | c | Sugar |
| 2 | Egg yolks; unbeaten | |
| 1/4 | c | Milk |
| 2 | oz | Unsweetened chocolate; melted |
| 1/2 | c | Funsten's Nuts; chopped |
| 2 | Egg whites; stiffly beaten |
INSTRUCTIONS
Sift together the flour, baking powder, and salt. Cream butter and gradually add sugar, creaming well. Add egg yolks, milk and melted unsweetened chocolate. Blend in the dry ingredients;mix thoroughly. Stir in nuts. Fold in 2 stiffly beaten egg whites. Turn into 9 x 9 inch pan, well greased and lightly floured on bottom. Bake in moderate oven (350 degrees) 25 to 30 minutes. Cool and frost with Chocolate Frosting. Cut into bars or squares. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. FOR CUPCAKE BROWNIES: Fill muffin pans, lined with paper baking cups, 1/4 to 1/3 full. Bake 15 to 20 minutes. Cool and frost. NOTES : Developed by Ann Pillsbury. Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #849 by [email protected] on Oct 16, 1997
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