If ever there was an opportunity to use the June Oven… we have an old time favorite brownie recipe that we used to cook for bake sales with M&M’s on top (Usually the first to sell out) that would be perfect to enjoy as we watch the Sonoma State fireworks from afar. Simply only use red white and blue M&M’s and voila! You have yourself Fourth of July brownies! If you are looking for something healthier why not checkout The Sugar-Free Flag Cake by Real Healing Nutrition. We hope you enjoy this holiday weekend.
Makes 24 brownies
- 1 cup (250 mL) sugar
- 1/2 cup (125 mL) butter or margarine, softened
- 1 1/4 cups (300 mL) chocolate-flavored syrup
- 3 eggs
- 2 teaspoons (10 mL) vanilla
- 1 1/2 cups (375 mL) all-purpose flour
- 1/2 cup (125 mL) milk chocolate chips
- 1/3 cup (75 mL) butter or margarine
- 1/3 cup (75 mL) sugar
- 1/4 cup (50 mL) milk
- 1 cup (250 mL) milk chocolate chips
- 1 cup (250 mL) candy-coated plain chocolate pieces
Heat oven to 350 degrees Fahrenheit, lightly grease 13 x 9-inch (3.5 L) baking pan. Set aside. In large mixing bowl, combine 1 cup (250 mL) sugar and 1/2 cup (125 mL) butter. Beat at medium speed of electric mixer until light and fluffy. Add syrup, eggs, and vanilla. Beat at medium speed until well blended. Add flour. Beat at low speed until well blended. Stir in 1/2 cup (125 mL) chips.
Spread mixture evenly in prepared pan. Bake for 33 to 38 minutes, or until wooden pick inserted in center comes out clean. Cool completely.
In 1-quart (1 L) saucepan, combine 1/3 cup (75 mL) butter, 1/3 cup (75 mL) sugar and the milk. Bring to boil over medium heat, stirring frequently. Boil for 1 minute. Remove from heat. Add 1 cup (250 mL) chips. Stir until smooth. Spread frosting evenly over brownies. Sprinkle frosting evenly with chocolate pieces.