1 cup sugar
½ cup butter or margarine, softened
1 tsp. vanilla
2/3 cup flour
½ cup cocoa
½ tsp. baking powder
½ tsp salt
3 cups powdered sugar
1/3 cup butter or margarine, softened
2 T crème de menthe
2 T white crème de cacao
1 ½ oz. unsweetened baking chocolate
Preheat oven to 350 degrees. Grease bottom and sides of 8-inch square pan with shortening or with non-stick spray.
In medium bowl beat sugar, butter, vanilla, and eggs until smith. Stir in flour, cocoa, baking powder and salt. Spread in pan.
Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool 15 minutes.
In large bowl, beat remaining ingredients except chocolate. Spread over cooled brownies. Refrigerate. Melt chocolate over low heat and spread evenly over powdered sugar.
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