| 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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