Choco-Cloud Brownies Recipe

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 milk chocolate candy bar (7 ounces), melted
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups chopped pecans
• FROSTING:
• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup butter, softened
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• Baking cocoa

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in
• chocolate and vanilla. Combine flour and salt; gradually add to creamed mixture until blended. Stir in pecans.
• Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until center is set and edges pull away from pan. Cool on a wire rack.
• For frosting, in a small saucepan, combine flour and milk,. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.
• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add milk mixture; beat for 5 minutes or until fluffy. Frost brownies; dust with cocoa. Cut into bars. Store in the refrigerator. Yield: about 2-1/2 dozen.

Choco-Cloud Brownies published in Country Woman January/February 2001, p33