| Christmas Brownies | Cakes & Cookies |
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BROWNIES
1 cup+ all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 2 cups+2 tbsp. sugar(brown or white) 3/4 cup butter, cut in chunks 4 eggs 2 tsp. vanilla 4 squares unsweetened chocolate 1/4 cup butter |
1 1/2 to 2 cups chopped unblanched almonds*
FROSTING 4 tbsp. butter 2 cups icing sugar 2 tbsp. cream peppermint flavoring green food coloring GLAZE 2 squares unsweetened chocolate 2 tbsp. butter or margerine |
Grease 2 - 8"x 8"x 2" pans;line bottoms with wax paper; butter paper. set oven temperature to 325F to 350F.
Sift together flour, salt, baking powder. Fold in the nuts.Melt the chocolate and 1/4 cup butter in the microwave or over hot water.Blend the chunks of butter, sugar and eggs in the food processor until light and fluffy. Add the melted chocolate-butter mixture and the vanilla and blend. Add the flour-nut mixture and blend until just moistened.
Spread into prepared pans. Cook 30 to 35 minutes or until done. Turn upside down on a cake cooler. Cool.Peel off paper.
Mix frosting ingredients together and beat well. Ice the cool, cooked brownies . Chill in the refrigerator until icing is hardened.
Melt the chocolate and butter together. Pour over cooled icing and spread quickly by tipping pan back and forth.
Cool in refrigerator. When almost hard carefully cut top in squares. Then completely cut into brownies and cool on a cooky sheet covered with wax paper. Store in an airtight container and freeze until day before using.
Originally Sheila's recipe; adjusted for microwave.
*Instead of almonds, use pecans or walnuts for easier cutting.