-FROM GARETT LEMON-
CYBEREALM BBS – 315-786-1120
BROWNIES
1 c Plus 1 tb All-Purpose Flour
1/2 ts Baking Powder
1 c Granulated Sugar
1/2 c Butter or Margarine-1 stick-
-(Not spread)- at room temp.
3 Large Eggs
16 oz Chocolate-flavored syrup-
-(1 can)
1 ts Vanilla Extract
1/2 c Finely Chopped Nuts
-GLAZE-
1 c Granulated Sugar
1/4 c Butter ot Margarine-1 stick-
-(Not spread) cut in small-
-pieces
1/4 c Milk
1/2 c Semi-sweet or Milk-
-Chocolate Chips
DECORATION
White Chocolate
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.
Yields
60 Servings
