| 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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