| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chocolate, Breads, Desserts | 5 | Servings | |
INGREDIENTS
| —–bread—– | ||
| 2/3 | c | Firmly packed brown sugar |
| 1/2 | c | Land o lakes butter, softene d |
| 1 | c | Semi-sweet miniature real ch ocolate chips, melted |
| 2 | Eggs | |
| 2 1/2 | c | All-purpose flour |
| 1 1/2 | c | Applesauce |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 2 | ts | Vanilla |
| 1/2 | c | Semi-sweet miniature real ch ocolate chips —glaze—– |
| 1/2 | c | Semi-sweet miniature real ch ocolate chips |
| 1 | tb | Land o lakes butter |
| 5 | ts | Water |
| 1/2 | c | Powdered sugar |
| 1/4 | ts | Vanilla |
| Dash salt |
INSTRUCTIONS
Heat oven to 350 deg.F. For bread, in large mixer bowl combine brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy, 1 to 2 minutes. Add 1 cup melted chocolate chips and eggs; continue beating until well mixed, 1 to 2 minutes. Add flour, applesauce, baking powder, baking soda and 2 tsp vanilla. Reduce speed to low; continue beating, scraping bowl often, until creamy, 1 to 2 minutes. By hand, stir in 1/2 cup chocolate chips. Spoon batter into 5 greased 5 1/2 x 3-inch mini-loaf pans. Bake for 35 to 42 minutes or until center crack is dry when touched. Cool 10 minutes. Remove from pans. (Bread can be frozen unglazed. Remove from freezer; bring to room temperature before glazing.) For glaze, in 2-quart saucepan combine 1/2 cup chocolate chips, 1 Tbsp butter and water. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in powdered sugar, 1/4 tsp vanilla and salt until smooth and creamy. Drizzle _each_ warm loaf with glaze. Cool completely. Source: Kyosho Connick, FidoNet Cooking Echo From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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