| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/3 |
c |
Margarine or butter; softened |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Peppermint extract |
| 3 |
|
Egg whites |
| 2/3 |
c |
All purpose flour |
| 1/2 |
c |
Baking cocoa |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
|
|
Chocolate Glaze |
| 2 |
tb |
Crushed hard peppermint candies |
| 1 |
qt |
Vanilla fat free frozen yogurt |
| 2/3 |
c |
Powdered sugar |
| 2 |
tb |
Baking cocoa |
| 1/4 |
ts |
Vanilla |
| 3 |
ts |
Hot water |
INSTRUCTIONS
CHOCOLATE GLAZE
Heat oven to 350. Spray square pan, 8x8x2 inches, with nonstick cooking
spray. Mix sugar, margarine, vanilla, peppermint extract and egg whites in
medium bowl. Stir in flour, cocoa, baking powder and salt. Spread in pan.
Bake 20-25 minutes until toothpick inserted in center comes out clean. Cool
completely. Prepare Chocolate Glaze; spread evenly over brownies. Sprinkle
with candies. Cut into about 2 inch squares. Serve with frozen yogurt.
Makes 16 brownies.
Chocolate Glaze: Mix all ingredients until smooth and spreadable.
Recipe by: Unknown Cooking Magazine
Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8, 1998
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