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Chocolate Syrup Brownies with Creamy Chocolate Icing:
Makes 2 dozen
Chocolate Syrup(See recipe below)
Brownies:
1/2 c.shortening,plus more for greasing pan
1 c.chocolate syrup
3/4 c.sifted cake flour
1/4 tsp.baking powder
1/4 tsp.salt
2 eggs,well beaten
3/4 c.chopped pecans
1 tsp.vanilla
Icing:
1 T.salted butter
1 T.shortening
3 T.milk
2 T.cocoa
1 tsp.vanilla
1-1&1/2 c.powdered sugar
Preheat oven to 350 degrees.Grease a 9"x9" baking pan w/shortening,set aside.
In a large bowl,using the back of a spoon,cream shortening till fluffy & creamy.Add the chocolate syrup gradually,continuing to work w/the spoon,till light.
In a separate bowl,sift together the sifted flour,baking powder & salt.Add a quarter of the flour mixture to the shortening mixture while beating w/the spoon.Add the eggs,then the remaining sifted ingredients,the pecans & vanilla.Spread the batter in the prepared pan.
Bake for 35 minutes,till a toothpick inserted in the middle comes out clean.Set on a wire rack to cool slightly.
To make the icing,melt the butter & shortening in a small saucepan over low heat.Whisk in the milk,cocoa,vanilla & enough powdered sugar to bring the icing to a spreading consistency.Remove the pan from the heat & cool slightly.Spread the icing over the warm brownies,then immediately cut them into 2 dozen squares.
Chocolate Syrup:
In a saucepan, combine 1 c.cocoa,1&1/2 c.white sugar,a pinch of salt,1&1/2 c.water,1 tsp.vanilla.Stir,then place over medium high heat.Heat to boiling,stirring constantly for 3-5 minutes,or till syrup thickens.Cool,then store in a jar in the refrigerator.
Makes 2 dozen
Chocolate Syrup(See recipe below)
Brownies:
1/2 c.shortening,plus more for greasing pan
1 c.chocolate syrup
3/4 c.sifted cake flour
1/4 tsp.baking powder
1/4 tsp.salt
2 eggs,well beaten
3/4 c.chopped pecans
1 tsp.vanilla
Icing:
1 T.salted butter
1 T.shortening
3 T.milk
2 T.cocoa
1 tsp.vanilla
1-1&1/2 c.powdered sugar
Preheat oven to 350 degrees.Grease a 9"x9" baking pan w/shortening,set aside.
In a large bowl,using the back of a spoon,cream shortening till fluffy & creamy.Add the chocolate syrup gradually,continuing to work w/the spoon,till light.
In a separate bowl,sift together the sifted flour,baking powder & salt.Add a quarter of the flour mixture to the shortening mixture while beating w/the spoon.Add the eggs,then the remaining sifted ingredients,the pecans & vanilla.Spread the batter in the prepared pan.
Bake for 35 minutes,till a toothpick inserted in the middle comes out clean.Set on a wire rack to cool slightly.
To make the icing,melt the butter & shortening in a small saucepan over low heat.Whisk in the milk,cocoa,vanilla & enough powdered sugar to bring the icing to a spreading consistency.Remove the pan from the heat & cool slightly.Spread the icing over the warm brownies,then immediately cut them into 2 dozen squares.
Chocolate Syrup:
In a saucepan, combine 1 c.cocoa,1&1/2 c.white sugar,a pinch of salt,1&1/2 c.water,1 tsp.vanilla.Stir,then place over medium high heat.Heat to boiling,stirring constantly for 3-5 minutes,or till syrup thickens.Cool,then store in a jar in the refrigerator.