| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Choco4 | 48 | servings | |
INGREDIENTS
| USE 17 1/2x 11 inch pan | ||
| 2 | Eggs | |
| 2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 2 | c | Granulated sugar |
| 1 | ts | Vanilla |
| 1 | Stick butter | |
| FROSTING | ||
| 1/2 | c | Shortening |
| 1 | Stick butter | |
| 1 | c | Strong brewed coffee OR |
| 2 | tb | Dark cocoa |
| Water | ||
| 1/4 | c | Milk |
| 1/4 | c | Dark; unsweetened |
| ; chocolat | ||
| 3 1/2 | c | Unsifted powdered sugar |
| 1/2 | c | Buttermilk |
| 1 | ts | Vanilla |
INSTRUCTIONS
In a large mixing bowl, combine the flour and the sugar. In heavy saucepan, combine butter, shortening, coffee OR water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour in well buttered 17 1/2x 11 inch jelly roll pan. Bake at 400 for 20 minutes or until done in the center. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until smooth. Pour warm frosting over brownies as soon as they come out of the oven. Cool and cut into bars. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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