2 cups sugar
1 cup butter - softened
4 eggs
4 1-oz. squares unsweetened chocolate - melted & slightly cooled
2 1/2 cups sifted flour
1/4 tsp salt
1/4 tsp baking powder
2 tsp vanilla
Preheat the oven to 325 degrees
Cream sugar & butter until fluffy, beat in eggs till well blended. Add melted chocolate. Sift flour, measure, sift with dry ingredients & add to creamed mixture along with vanilla & nuts. Spread in greased & floured 9x13 pan. Bake 30-35 minutes or until no imprint is left when touched with finger. Do not over bake.
Cream sugar & butter until fluffy, beat in eggs till well blended. Add melted chocolate. Sift flour, measure, sift with dry ingredients & add to creamed mixture along with vanilla & nuts. Spread in greased & floured 9x13 pan. Bake 30-35 minutes or until no imprint is left when touched with finger. Do not over bake.
Mint Frosting:
4 TBS butter, softened
2 TBS evaporated milk
2 cups powdered sugar
1/2 tsp peppermint extract
Few drops of red or green food coloring
4 TBS butter, softened
2 TBS evaporated milk
2 cups powdered sugar
1/2 tsp peppermint extract
Few drops of red or green food coloring
Mix all ingredients until creamy - spread on brownies. Refrigerate 1 hour.
Glaze Topping:
6 TBS butter
1 cup semi-sweet chocolate chips
2 tsp vanilla
6 TBS butter
1 cup semi-sweet chocolate chips
2 tsp vanilla
Combine butter and chocolate chips in top of double boiler until melted. Add vanilla, blend thoroughly. Pour gently over pink or green frosting & spread by tipping pan. Refrigerate.
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