Recipe - Black And White Brownie Delights

Brownie
Three fourths cup Flour
One fourth teaspoon Baking powder
One fourth teaspoon Salt
1/3 cup Honey
2 tablespoon Strong coffee
One half cup Butter
1 cup Chocolate chips
2 Eggs
1 cup Walnuts; chopped
2 tablespoon Coffee
Rum; Kahlua or amaretto
Frosting
6 tablespoon Butter; sofened
1 One half cup Confectioners sugar
1 teaspoon Vanilla
Milk; (if needed)
Chocolate Topping
1 cup Chocolate chips
1 tablespoon Butter
1 tablespoon Vegetable shortening
Almond slices; (optional)

Sift together: flour, baking powder, salt. Set aside. In a saucepan,
melt: honey, coffee, butter, choc chips. Stir often. Add: 2 eggs, one
at a time to saucepan. Mix well. Add: flour mixture to saucepan. Stir
well. Add: walnuts, chopped to pan.

Pour brownie mixture into greased 8" x 8" pan, bottom lined w/greased
wax paper. Bake in 325 oven for 25 min. Remove from oven.

Brush brownie top with: coffee, rum, or Kahlua (I used amaretto) Cool
completely. Remove from pan. Set aside.

Make frosting: Cream softened butter w/mixer till light and fluffy.
Add, very gradually, confectioners sugar until smooth. Add flavoring
for frosting: vanilla (I used amaretto to taste) If necessary, add a
little milk to make frosting smoother and more spreadable. Spread
over cooled brownie. Refrigerate till quite cold.

Make chocolate topping: Melt chocolate chips, butter, and vegetable
shortening in double boiler. Mix well. Pour over the layer of
frosting. Spread evenly.

Sprinkle almond slices over top, if desired. Cool. Cut into small
squares. (it's helpful to cut into pieces or at least score chocolate
layer *before* the chocolate is completely hardened.)

Enjoy!

Recipe by: David J. Croft djc12@cornell.edu

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