Yield: 36 servings
Measure | Ingredient |
---|---|
¾ cup | Cocoa powder |
½ teaspoon | Baking soda |
⅔ cup | Butter or margarine -- |
\N \N | Melted divided |
½ cup | Boiling water |
2 cups | Sugar |
2 eaches | Eggs -- beaten |
6 tablespoons | Butter or margarine -- |
\N \N | Softened |
½ cup | Cocoa powder |
2⅔ cup | Confectioner's sugar |
1 teaspoon | Vanilla extract |
1⅓ cup | All-purpose flour |
2 teaspoons | Ground cinnamon |
¼ teaspoon | Salt |
1 cup | Semisweet chocolate chips -- |
\N \N | (6 oz) |
1 teaspoon | Ground cinnamon -- or 1 1/2 |
\N \N | Teaspoons |
1⅓ cup | Evaporated milk |
1 teaspoon | Vanilla extract |
FROSTING
In a mixing bowl, combine cocoa and baking soda; blend in ⅓ cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13x9x3 inch baking pan. Bake at 350 deg. for 40 min. or until brownies test done. Cool.
For frosting, cream butter in a mixing bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies. Yield: 3 dozens.
Recipe By : Country Woman