Sunday, June 8, 2008

Leavitt & Tyree Brownines

4 (1 ounce) squares Baker’s chocolate, melted
1 cup (2 sticks) margarine, softened (not melted)
2 cups sugar
4 eggs
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon vanilla

1. Preheat oven to 325 degrees. Grease (or spray with no-stick cooking spray) 13x19 inch pan.
2. In large mixing bowl, mix together margarine, sugar, and eggs. Add melted chocolate and mix well. Mix in flour and vanilla.
3. Spread in pan and bake for 20 to 25 minutes until toothpick comes out mostly clean (do not dry out brownies by over baking). Make chocolate frosting while brownies are baking.
4. Spoon frosting onto brownies immediately after removing from the oven. DO NOT SPREAD FROSTING until it is completely melted (it will turn a dark color of brown once melted. Allow brownies to cool until frosting has solidified before cutting.

Chocolate Frosting
1/4 cup (1/2 stick) butter or margarine, softened (not melted)
1 pound confectioners’ sugar (a.k.a. powdered sugar - about 4 cups)
3 to 4 tablespoons cocoa
Milk

1. Put butter, confectioners’ sugar, and cocoa into a large mixing bowl. Add about 2 tablespoons milk. Mix at low speed. Gradually add more milk (about 1 tablespoon at a time) and mix at medium speed until you reach a consistency you like. Frosting should be smooth, but not runny.

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