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BOSTON BROWNIES




Source of Recipe


Internet


List of Ingredients




12 oz. (2 cups) semisweet chocolate chips, divided
5 Tbsps. butter
¾ cup plus
2 Tbsps. quick oats
¼ cup Kretschmer toasted wheat germ
1/3 cup nonfat dry milk powder
½ tsp. baking powder
½ tsp. salt
½ cup walnuts, chopped
½ cup cranberries, chopped
2 eggs
¼ cup brown sugar, firmly packed
¼ cup granulated sugar
1 tsp. vanilla extract
1 tsp. butter
½ cup whipping cream cranberries for decoration
fresh mint leaves for decoration



Recipe



Melt together 6 ounces (1 cup) of the chocolate chips and the butter, blending thoroughly. Cool. Combine oats, wheat germ, milk powder, baking powder, salt, walnuts, and cranberries in a medium bowl. Set aside. Beat eggs in a medium bowl until light. Gradually beat in sugars until mixture is thick. Add vanilla. Stir in cooled chocolate. Fold in oat mixture. Butter an 8" square baking pan. Spread batter in pan. Bake in a preheated 350° F oven for 20 to 25 minutes, until wooden toothpick inserted in center tests clean. Cool in pan, then cover tightly and refrigerate until completely chilled. Heat remaining 6 ounces chocolate chips with whipping cream over low heat. Stir until chips are completely melted and mixture is smooth. Refrigerate, stirring occasionally until mixture is of spreading consistency then frost brownies in pan. Cut into squares, and decorate each with a fresh cranberry and small mint leaf, if desired. Makes about 16 2 inch squares.