Ingredients
- 1 1/3 s flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 2 s sugar
- 13 teaspoons shortening, melted
- 8 ozs. Hershey’s Heath toffee chips
- 2 tablespoons vanilla
- 8 ozs. Hershey’s cocoa or Hershey’s semi-sweet morsels
- 6 ozs. strawberry preserves
- Frosting:
- 1/2 Hershey cocoa
- 1/3 milk
- 1 teaspoon vanilla
- 1/2 butter
- 1 lb. confectioner’s sugar
- 1 mini-marshmallows
- 1/2 crushed walnuts
Directions
Combine flour, baking powder and salt. Mix eggs and sugar. Add melted shortening, Heath toffee chips, cocoa and flour mixture. Add vanilla. Pour into 9×13-inch pan. Bake in preheated 350° oven 30 minutes. Spread strawberry preserves on top of warm brownies.
Frosting:
Melt butter; add milk. Add cocoa and marshmallows. Mix well. Add confectioner’s sugar, vanilla and walnuts. Garnish with stripes of caramel, a strawberry dipped in chocolate in center and edible glitter, if desired.
Nicole Gruber
Allentown Fair
