| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies, Genie, Desserts | 12 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine |
| 2 | c | Sugar |
| 4 | Eggs; unbeaten | |
| 4 | Sq unsweet chocolate; melted | |
| 1 | ts | Vanilla |
| 1 | c | Chopped pecans |
| 1 3/4 | c | All-purpose flour |
| 1 | Sq unsweet chocolate; melted | |
| 1 | c | Powdered sugar; sifted |
| 1 | tb | Butter; softened |
| 1/2 | ts | Vanilla |
| 2 | tb | Milk or water |
INSTRUCTIONS
CHOCOLATE ICING A GOOD, BASIC BROWNIE RECIPE Cream butter until soft and fluffy; gradually beat in sugar; creaming well. Add eggs, one at a time, and melted chocolate, mixing thoroughly. Add vanilla. Gradually beat in flour which has been sifted. Stir in chopped nuts. (walnuts are also good). Turn batter into a greased jelly-roll pan. Bake at 350F. degrees for 25 minutes. Mix all ingredients for icing together in a bowl. When brownies are cool, spread with chocolate icing. Variation: Brownies made in blender: Place eggs, vanilla, soft butter, sugar and melted chocolate in blender container, cover, switch on the motor, and blend until smooth, using a rubber spapula in the top of the mixture. Pour over flour in a pan, stir; add nuts, and bake. Source: Unknown From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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