VARIATIONS ON A BROWNIE
Source of Recipe
Internet
Recipe Introduction
No self-respecting child or adult should go through life without enjoying the ultimate cookie, the brownie. With the children out of school make a special event out of teaching them to make this scrumptious tidbit. This recipe gives several variations and in the years to come those kids will look back and thank you for introducing them to this not-so-simple pleasure.
List of Ingredients
Brownie:
1/4 pound butter
2 ounces unsweetened chocolate
1 cup sugar
2 eggs
1/2 cup flour
1 teaspoon vanilla
Filling:
1 cup confectioners' sugar
2 tablespoons butter, softened
1 tablespoon milk
1/2 teaspoon vanilla
1 ounce unsweetened chocolate, melted
Glaze:
1 ounce unsweetened chocolate
1 tablespoon unsalted butter Recipe
In top of double boiler combine and melt butter and chocolate. In bowl thoroughly combine sugar, eggs, flour and vanilla. Add to chocolate mixture. Blend well. Pour into greased 8-inch square pan. Bake in preheated 350 degree oven for 20 minutes. Cool in pan on rack. Combine filling ingredients and beat until smooth. Spread evenly over cooled brownies and chill. In a small saucepan over low heat melt chocolate and butter, stirring until smooth. Drizzle over filling. Tilt pan back and forth until glaze completely covers filling. Chill. To serve slice into 2-inch squares. Makes 16.
Variations: Brownie layer may be used alone with a sprinkling of confectioners' sugar.
For Double Chocolate Brownies, fold 1 cup chocolate chips into brownie batter.
For Orange Brownies substitute 1 tablespoon orange liqueur for vanilla in the filling. Add 1/2 teaspoon finely grated orange rind. Omit milk and chocolate from filling.
For Mint Brownies substitute 1 tablespoon green creme de menthe liqueur or desired amount for spreading consistency for vanilla in filling. Omit chocolate and milk from filling.
For an even richer brown add 20 large marshmallows to top of double boiler when melting butter and chocolate. Stir until smooth. Proceed with remaining brownie, filling and glaze instructions.
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