Totally Chocolate Brownies
Servings: 12
Brownie layer
1 cup Flour
1/2 cup Butter, softened
1/2 teaspoon Salt
4 Eggs
1 teaspoon Vanilla Extract
16 ounces Chocolate Syrup
1 cup Sugar
Filling
1 cup Powdered Sugar
1 cup Cocoa Powder
1/2 cup Butter, softened
1 tablespoon Milk
1/2 teaspoon Vanilla Extract
Topping
12 ounces Milk Chocolate Chips
6 tablespoons Butter, softened
Combine the brownie layer ingredients in a large mixing bowl; beat at medium
speed for 3 minutes. Pour batter into a greased 13 by 9-inch baking pan.
Bake at 350 degrees F. for 30 minutes (top of brownies will still appear
wet). Cool completely.
Combine filling ingredients in a medium mixing bowl, beat until creamy.
Spread over cooled brownies. Refrigerate until set.
For topping, melt chips and butter over low heat in a small saucepan.
Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread
over filling. Chill before cutting. Store in the refrigerator.
Servings: 12
Brownie layer
1 cup Flour
1/2 cup Butter, softened
1/2 teaspoon Salt
4 Eggs
1 teaspoon Vanilla Extract
16 ounces Chocolate Syrup
1 cup Sugar
Filling
1 cup Powdered Sugar
1 cup Cocoa Powder
1/2 cup Butter, softened
1 tablespoon Milk
1/2 teaspoon Vanilla Extract
Topping
12 ounces Milk Chocolate Chips
6 tablespoons Butter, softened
Combine the brownie layer ingredients in a large mixing bowl; beat at medium
speed for 3 minutes. Pour batter into a greased 13 by 9-inch baking pan.
Bake at 350 degrees F. for 30 minutes (top of brownies will still appear
wet). Cool completely.
Combine filling ingredients in a medium mixing bowl, beat until creamy.
Spread over cooled brownies. Refrigerate until set.
For topping, melt chips and butter over low heat in a small saucepan.
Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread
over filling. Chill before cutting. Store in the refrigerator.
