Iced brownies
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ½ | cup | Butter, softened |
| 4 | Eggs | |
| 16 | ounces | Can chocolate-flavored syrup |
| 1 | cup | Flour |
| ½ | cup | Chopped nuts |
| 1¼ | cup | Sugar |
| 6 | tablespoons | Butter |
| 6 | tablespoons | Milk or light cream |
| 1 | teaspoon | Vanilla extract |
| 6 | ounces | Semisweet chocolate chips |
Directions
ICING:
BROWNIES:
In a mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Add syrup and flour; mix well.
Stir in nuts. Pour into a greased 13x9x2" baking pan. Bake at 350 degrees for 30-35 minutes or until top springs back when lightly touched. Cool slightly. Meanwhile, for icing, combine sugar, butter and milk in a small saucepan. Cook and stir until mixture comes to a boil. Reduce heat to medium and cook for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla and chocolate chips until chips are melted (mixture will be thin). Immediately pour over brownies. Cool completely before cutting.
Note: If cooking for two, freeze brownies in an airtight container and thaw as needed.
Yield: 3 dozen From: "Reminisce Extra" Magazine Posted by: Debbie Carlson ~ Cooking Echo