Fudge brownies with glaze
60 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plus 1 tb All-Purpose Flour |
| ½ | teaspoon | Baking Powder |
| 1 | cup | Granulated Sugar |
| ½ | cup | Butter or Margarine-1 stick- (Not spread)- at room temp. |
| 1 | cup | Granulated Sugar |
| ¼ | cup | Butter ot Margarine-1 stick- (Not spread) cut in small- pieces |
| White Chocolate | ||
| 3 | Large Eggs | |
| 16 | ounces | Chocolate-flavored syrup- (1 can) |
| 1 | teaspoon | Vanilla Extract |
| ½ | cup | Finely Chopped Nuts |
| ¼ | cup | Milk |
| ½ | cup | Semi-sweet or Milk- Chocolate Chips |
Directions
FROM GARETT LEMON
CYBEREALM BBS - 315-786-1120
BROWNIES
GLAZE
DECORATION
1. Heat oven to 350 deg. Line a 13 X 19 inch baking pan with greased foil, let ends extend above pan on two sides.
2. Mix flour and baking powder.
3. In a large bowl, beat sugar and butter until pale and fluffy. Beat in eggs, chocolate syrup, and vanilla until blended. Mixer on low gradually add flour until just blended. Stir in nuts. Pour into lined pan.
4. Bake bake 30 minutes or until pick inserted in center comes out with moist crumbs. Cool in pan on rack until slightly warm.
5. GLAZE: Whisk sugar, butter, and milk in sauce pan over medium-high heat until butter melts. Boil 30 seconds until sugar dissolves. Add chocolate chips and whisk until melted and glaze is smooth.
6. Pour hot glaze over warm brownie to cover top completely.
7. DECORATION: Melt white chocolate and spoon into plastic sandwich bag. Cut corner off plastic sandwich bag and drizzle melted white chocolate over glaze. Refrigerate until glaze is firm, about one hour.
7. Lift out of pan by the extending ends of foil onto a cutting board, and cut into squares. (Makes about 60 brownies).
From Garett Lemon, CYBEREALM BBS, Watertown, NY.
Typed into MM format by Lois Flack