|½ cup||Butter; or margerine|
|2 ounces||Unsweetened chocolate cut up|
|¾ teaspoon||Baking powder|
|¾ cup||All purpose flour|
|½ cup||Chopped pecans; or walnuts optional|
|12||Flat bottom wafer ice cream cones|
|1 cup||Semisweet chocolate pieces|
|Red and green nonpareils or candy sprinkles|
Melt butter and unsweetened chocolate in a medium saucepan over low heat. Remove from heat. Stir in sugar, eggs, vanilla and baking powder. Beat lightly just til combined. Stir in flour and nuts, if desired. Place cones inside muffin cups. Divide batter among cones.
Bake at 350 for 30-35 mins, or till a toothpick inserted in the center comes out clean. Cool.
Melt chocolate pieces and shortening in a small saucepan over low heat; stir till smooth. Remove from heat. Dip tops of cones into chocolate, covering all of brownie. Stand upright. Sprinkle with nonpareils or candy sprinkles. Let stand till chocolate is firm.
From Better Homes and Gardens Christmas Cookies 1994 Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 06-01-95
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