| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | GRANULATED SUGAR |
| 1/2 | ts | SALT |
| 1/2 | c | BUTTER — room temperature |
| 2 | MILK | |
| 4 | EGGS — beaten | |
| 3 | GREEN FOOD COLORING | |
| 1 | c | ALL-PURPOSE FLOUR |
| 1/2 | c | BUTTER |
| 1/2 | ts | VANILLA |
| 1/2 | ts | PEPPERMINT FLAVORING |
| 16 | oz | CHOCOLATE SYRUP |
| 6 | MARGARINE | |
| 1/2 | c | PECANS — chopped |
| 2 | c | CONFECTIONERS' SUGAR |
| 2 | c | CONFECTIONERS' SUGAR |
| 1 | c | CHOCOLATE CHIPS (Milk or |
| 1 | c | CHOCOLATE CHIPS (Milk or |
INSTRUCTIONS
Mix ingredients together in order given. Pour into a 9" x 13" greased pan. Bake at 350-degrees (preheated oven) for 30 minutes. Let brownies cool. To make the frosting, beat together and spread over cooled brownies. Chill until set (about 30 minutes). To make the glaze; melt chips and margarine over boiling water. After chips are melted, set aside to cool. Pour glaze over frosted brownies in a lacing pattern. Let stand until firm. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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