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INGREDIENTS

3/4 c Baking cocoa
2 Eggs ; beaten
2/3 c Butter or margarine; melted,
1/2 c Boiling water
1 ts Vanilla
1/3 c Evaporated milk
1 1/2 ts Ground cinnamon; (1 1/2 to
1 ts Vanilla
1/2 c Baking cocoa
1/4 ts Salt
1 c Chocolate chips; (6 oz.)
1 1/3 c All-purpose flour
1 ts Ground cinnamon; (1 to 1
1/2 ts Baking soda
2 c Sugar
FROSTING
6 tb Butter or margarine

Servings

INSTRUCTIONS

In a mixing bowl, combine cocoa and bakin soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into greased 13x9x2" baking pan. Bake at 350 F. for 40 minutes or until brownies test done. Cool. For frosting: cream butter in a mixing bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk to butter. Beat to a spreading consistency; add vanilla. Add more milk if necessry. Spread over the brownies. Yield 3 dozen. Submitted by Gail Mehle, Rock Springs, Wyoming MC formatting by bobbi744@sojourn.com Posted on Reg3, Sept. 97 by Bobbie Banghart, Lansing, Michigan Recipe by: Country Woman Magazine, Sample Edition, p. 7 Posted to EAT-L Digest by Sean Coate on Nov 23, 1997

NOTES

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Cinnamon Brownies (Country Woman)

3/4 c Baking cocoa 
2  Eggs beaten
2/3 c Butter or margarine; melted, 
1/2 c Boiling water 
1 ts Vanilla 
1/3 c Evaporated milk 
1 1/2 ts Ground cinnamon; (1 1/2 to 
1 ts Vanilla 
1/2 c Baking cocoa 
1/4 ts Salt 
1 c Chocolate chips; (6 oz.) 
1 1/3 c All-purpose flour 
1 ts Ground cinnamon; (1 to 1 
1/2 ts Baking soda 
2 c Sugar 
  FROSTING 
6 tb Butter or margarine

In a mixing bowl, combine cocoa and bakin soda; blend in 1/3 cup melted  butter. Add boiling water, stirring until thickened. Stir in sugar, eggs,  vanilla and remaining butter. Add flour, cinnamon and salt. Fold in  chocolate chips. Pour into greased 13x9x2" baking pan. Bake at 350 F. for  40 minutes or until brownies test done. Cool. For frosting: cream butter in  a mixing bowl. Combine cocoa, sugar and cinnamon; add alternately with the  milk to butter. Beat to a spreading consistency; add vanilla. Add more milk  if necessry. Spread over the brownies. Yield 3 dozen. Submitted by Gail  Mehle, Rock Springs, Wyoming MC formatting by bobbi744@sojourn.com Posted  on Reg3, Sept. 97 by Bobbie Banghart, Lansing, Michigan    Recipe by: Country Woman Magazine, Sample Edition, p. 7    Posted to EAT-L Digest  by Sean Coate <swcoate@PEGANET.COM> on Nov 23, 1997

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 36 Servings

Calories: 236
Calories from Fat: 76 (32%)

Amt Per Serving		% DV

	Total Fat 8.4g	11 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.2g
Cholesterol 64.2mg		20 %
Sodium 103.6mg		4 %
Potassium 127.8mg		3 %
Total Carbohydrate 40.6g		12 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 38.7g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 236

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