Rich lemon brownies
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 4 | ounces | Unsweetened chocolate |
| 1¾ | cup | Sugar |
| ¼ | cup | Butter |
| 1 | ounce | Unsweetened chocolate |
| 2 | cups | Confectioners' sugar |
| 1 | Egg | |
| 4 | Eggs | |
| 1 | cup | Flour |
| 1 | teaspoon | Vanilla |
| 1½ | teaspoon | Vanilla |
| 1½ | teaspoon | Lemon juice |
| 1 | cup | Chopped pecans |
Directions
LEMON FROSTING
Preheat oven to 350 deg. Melt butter and choc. in a saucepan or dbl.
boiler over simmering water. Let cool. Add sugar and eggs, one at a time, to choc. mixture, mixing well after each addition. Add flour and vanilla, blending well. Pour batter into a greased and floured 9 x 13 in. pan and bake for 20 to 25 minutes, until brownies just begin to pull away from sides of pan. Brownies should still be moist. To prepare lemon frosting: Melt ¼ c. butter and 1 oz. choc. in saucepan or dbl boiler over simmering water. Add 2 cups confect.
sugar, mixing well. Add egg, vanilla, and lemon juice, blending well.
Mix in pecans. Frosting will harden as it cools. If thicker frosting is desired, add more confect. sugar. Let cool, cover with Lemon Frosting and cut into 1½ x 2 inch bars. "The 55 Best Brownies in the World". Judy Garnett Raleigh, NC pjxg05a