*  Exported from  MasterCook Mac  *
 
                         Frosted Christmas Brownies
 
 Recipe By     : Flo Burnett, Shattuck, OK
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Brownies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----------BROWNIE-----------
      3/4  Cup           Margarine  -- Melted
    1 1/2  Cups          Sugar
    1 1/2  Teaspoons     Vanilla Extract
    3      Large         Eggs
      3/4  Cup           All-Purpose Flour
      1/2  Cup           Cocoa
      1/2  Teaspoon      Baking Powder
      1/4  Teaspoon      Salt
    6      Each Red      M&MS¨ Plain Chocolate Candy
           Green         Tube of Frosting (Piping Jel)
                         -----BUTTERCREAM FROSTING-----
    3      Tablespoons   Margarine or Butter  -- Softened
    2      Cups          Powdered Sugar  -- Sifted
    3      Tablespoons   More or Less Milk
      1/2  Teaspoon      Vanilla Extract
 
 CAKE: Heat oven to 350 degrees.  Line 12-inch pizza pan with aluminum 
 foil.  In medium bowl, stir together margarine, sugar and vanilla.  Add 
 eggs.  Beat well with spoon.
 
 Combine flour, cocoa, baking powder, and salt.  Gradually add to egg 
 mixture, stirring until well blended.  Spread batter in prepared pan.  
 Bake 20 to 22 minutes or until top springs back when touched lightly in 
 center.  Cool in pan on wire rack.  
 
 Trim off any edges that may have gone over the side of the pan.
 
 If desired, remove brownie from pan.  Peel off foil , or serve in pan.  
 Spread frosting over top.  Draw holly leaves on frosted brownie and
 place red candies in proper place to look like holly berries.
 
 FROSTING:  In a small bowl, beat margarine.  Gradually add powdered
 sugar, milk, and vanilla, beating until desired consistency.
 
 
        Published in December '96 Tastes of Oklahoma column which is 
        written by Flo Burtnett.  Vol. LXXVII, No 12, Farm News & Views, 
        Oklahoma Farmers Union.
 
                    
 
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