Macadamia-fudge designer brownies^
4 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Southern Living 2/94 | ||
| Carolyn Shaw 6-95 | ||
| 2½ | cup | Sugar |
| 1½ | cup | Butter or margarine |
| 5 | ounces | Unsweetened chocolate |
| 6 | larges | Eggs, lightly beaten |
| 2 | cups | Flour |
| 1 | cup | Coarsley chopped macadamia |
| Nuts or almonds | ||
| Fudge frosting (below) | ||
| Chopped macadamia nuts for | ||
| Garnish | ||
| 1 | cup | Whipping cream |
| 12 | ounces | Semisweet chocolate |
| (squares) | ||
Directions
FUDGE FROSTING
Brownies:
Combine sugar, butter and chocolate in a large saucepan; cook over low heat, stirring often, until chocolate melts. Remove from heat and cool 10 minutes.
Stir in eggs, flour and nuts. Pour into a greased 13x9x92" pan.
Bake at 350F 30-35 minutes. Cool on a wire rack.
Pour frosting over top; chill 15 minutes, and cut into aquares.
Garnish if desired. Makes 4 doaen.
Frosting:
Heat whipping cream in a medium saucepan over medium heat; add chocolate, stirring until smooth. remove from heat and cool to room temperature. Makes 2½ cups.
Daisy Cook Tyler, Texas
Submitted By CAROLYN SHAW On 06-10-95