| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Desserts, Chocolate |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter (1 stick) |
| 1 |
c |
Sugar |
| 1 |
cn |
Choc Syrup–1 lb |
| 4 |
|
Eggs |
| 1 |
c |
Flour |
| 1 |
c |
Nuts, chopped opt. |
|
|
ICING RECEIPE ALSO |
INSTRUCTIONS
Cream together butter and sugar till fluffy. Beat in syrup, then eggs one
at a time. Beat in flour gradually. Fold in nuts (optional). Pour into
greased cake pan (I use abt 9x13 pan). They do not rise much. Bake at 350
degrees about 30-40 mins. *Orig. receipe calls for jelly roll pan-- that is
15x10. Cooking time is 25 mins for this size. Pan will be full but they do
not rise.
Frost with the Frosting for Iowa Brownies receipe to follow. **I use
Hersheys Choc. syrup.
This is more of a "cake" than a brownie. And is "missing something"
without the icing!
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”