CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Cookies, Desserts |
24 |
Servings |
INGREDIENTS
2 |
oz |
Chocolate, unsweetened |
1/4 |
c |
Butter |
1 |
c |
Flour, all purpose |
1 |
c |
Sugar |
2 |
|
Eggs; well beaten |
1 |
ts |
Vanilla |
1 |
tb |
Coffee, instant crystals |
2 |
tb |
Kahlua |
1/2 |
ts |
Salt |
1/2 |
ts |
Baking powder |
2 |
oz |
Chocolate, unsweetened; chpd |
1 1/2 |
c |
Sugar |
7 |
tb |
Milk |
1/4 |
c |
Butter |
1 |
tb |
Corn syrup, light |
1/4 |
ts |
Salt |
1 |
ts |
Vanilla |
6 |
oz |
Chocolate chips, semi-sweet |
INSTRUCTIONS
BROWNIE
ICING
TOPPING
BROWNIES: Melt chocolate and butter in top of double boiler. Remove from
heat and mix thoroughly with all other ingredients. Pour into a buttered 8"
square pan. Bake in a preheated 350° F oven for 30 minutes. Cool in pan.
ICING: Mix all ingredients in sauce pan and bring to a boil, stirring
constantly. Boil 1 minute and remove from heat. When cool, add vanilla.
Sprinkle icing over cooled brownie base and sprinkle with chocolate chips.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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