| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Cookies | 2 | Servings | |
INGREDIENTS
| 1 | ts | Vegetable shortening; solid |
| 2 | pk | Jiffy fudge brownie mix; 8 oz each |
| 1/2 | pk | Jiffy white frosting mix; 8 oz package |
| 1 | tb | Butter or margarine; melted |
| 1/4 | ts | Maple syrup |
| 1 | tb | Light corn syrup |
| 2 | tb | Water |
| 2 | Eggs | |
| 1/2 | c | Pecans; chopped |
INSTRUCTIONS
Using shortening, grease 7 1/2-by-11-inch baking dish. In large bowl, combine brownie mix, frosting mix, butter or margarine, maple syrup, corn syrup, water and eggs. Spread batter in prepared dish; sprinkle with pecans. Bake at 350 degrees 30 to 32 minutes. Remove from oven; cool until just warm. Cut into squares. Makes 2 dozen. Per serving: 124 calories, 18g carbohydrate, 1g protein, 5g fat, 18mg cholesterol 91mg sodium. Calories from fat: 36% ** Milwaukee Journal Sentinel - Food section - 29 November 1995 ** Scanned and formatted for you by The WEE Scot -- paul macGregor Recipe by Weston F. Edwards Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 07, 1998
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