Yield: 2 dozen
Measure | Ingredient |
---|---|
2 ounces | Chocolate, unsweetened |
¼ cup | Butter |
1 cup | Flour, all purpose |
1 cup | Sugar |
2 \N | Eggs; well beaten |
1 teaspoon | Vanilla |
1 tablespoon | Coffee, instant crystals |
2 tablespoons | Kahlua |
½ teaspoon | Salt |
½ teaspoon | Baking powder |
2 ounces | Chocolate, unsweetened; chpd |
1½ cup | Sugar |
7 tablespoons | Milk |
¼ cup | Butter |
1 tablespoon | Corn syrup, light |
¼ teaspoon | Salt |
1 teaspoon | Vanilla |
6 ounces | Chocolate chips, semi-sweet |
BROWNIE
ICING
TOPPING
BROWNIES: Melt chocolate and butter in top of double boiler. Remove from heat and mix thoroughly with all other ingredients. Pour into a buttered 8" square pan. Bake in a preheated 350ø F oven for 30 minutes. Cool in pan.
ICING: Mix all ingredients in sauce pan and bring to a boil, stirring constantly. Boil 1 minute and remove from heat. When cool, add vanilla. Sprinkle icing over cooled brownie base and sprinkle with chocolate chips.