Title: Rich Lemon Brownies
Categories: Dessert Cookie Fruit
Yield: 36 Servings
| 1/2 | c | Butter |
| 4 | oz | Unsweetened chocolate |
| 1 3/4 | c | Sugar |
| 4 | | Eggs |
| 1 | c | Flour |
| 1 | ts | Vanilla |
| LEMON FROSTING |
| 1/4 | c | Butter |
| 1 | oz | Unsweetened chocolate |
| 2 | c | Confectioners' sugar |
| 1 | | Egg |
| 1 1/2 | ts | Vanilla |
| 1 1/2 | ts | Lemon juice |
| 1 | c | Chopped pecans |
Preheat oven to 350 deg. Melt butter and choc. in a saucepan or dbl. boiler
over simmering water. Let cool. Add sugar and eggs, one at a time, to choc.
mixture, mixing well after each addition. Add flour and vanilla, blending
well. Pour batter into a greased and floured 9 x 13 in. pan and bake for 20
to 25 minutes, until brownies just begin to pull away from sides of pan.
Brownies should still be moist. To prepare lemon frosting: Melt 1/4 c.
butter and 1 oz. choc. in saucepan or dbl boiler over simmering water. Add
2 cups confect. sugar, mixing well. Add egg, vanilla, and lemon juice,
blending well. Mix in pecans. Frosting will harden as it cools. If thicker
frosting is desired, add more confect. sugar. Let cool, cover with Lemon
Frosting and cut into 1 1/2 x 2 inch bars. "The 55 Best Brownies in the
World". Judy Garnett Raleigh, NC pjxg05a