CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
1 |
c |
Butter |
1/2 |
c |
Unsweetened cocoa powder |
5 1/2 |
c |
Sugar |
4 |
lg |
Eggs |
1 1/2 |
c |
Flour |
1 |
tb |
Vanilla extract~ |
1 |
c |
Chopped pecans |
|
|
Chocolate frosting: |
2 |
c |
Confectioners' sugar |
3 |
tb |
Unsweetened cocoa powder |
1/2 |
c |
Melted butter |
1 |
ts |
Vanilla |
1 |
tb |
Milk; (1 to 2) |
1/2 |
c |
Chopped pecans |
INSTRUCTIONS
Preheat oven to 350 degrees. Line 9 by 13 inch baking pan with aluminum
foil. Extend end of foil 1 inch over sides of pan, grease and flour foil,
and set aside. In a medium saucepan, melt 1 cup butter. Stir in 1 1/2 cups
sugar and 1/2 cups cocoa. Remove pan from heat and beat in eggs, one at a
time, until blended. Stir in flour and pecans until well blended. Pour into
prepared pan and bake 25 minutes or until cake tester inserted into center
comes out clean. Cool in pan on wire rack. Frosting: in a medium bowl,
combine confectioner's sugar and cocoa powder. Beat in butter and vanilla
until smooth. Beat in enough milk until fluffy and spreadable. Using ends
of foil, lift brownie layer from pan. Spread top with frosting. Sprinkle
with 1/2 cup pecans. Cut into 2 by 1 inch bars and store in air tight
container.
Recipe By : DESSERT SHOW #DS3041
Posted to MC-Recipe Digest V1 #227
Date: Fri, 27 Sep 1996 19:41:13 -0500
From: Jackie Bordelon <jbord@premier.net>
A Message from our Provider:
“Famous last words: I’ll get right with God later”