| 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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