Chill ‘N Bake Frosted Chocolate Squares
All the Nutty, Rich Chocolate Flavor of a Brownie, But Lighter
A Dazzling Dessert, or a Perfect After-school Snack
Topped with Drizzled Chocolate Glaze,
Toasted Nuts and Granulated Sugar
Makes 1 (13 x 9-inch) Cake
2-1/4 cups all-purpose flour
1/3 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/4 cup milk
1/3 cup butter or margarine
1 large egg
1/4 cup chopped walnuts, toasted
1 cup semi-sweet chocolate morsels, melted
1/3 cup sugar
1/3 cup chopped walnuts, toasted
Chocolate Glaze (recipe follows)
In a large bowl, combine 3/4 cup flour, 1/3 cup sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in 1/4 cup walnuts and remaining flour to make a stiff batter.
Spread batter evenly in a greased 13 x 9 x 2-inch pan; spread melted chocolate morsels evenly over batter. Sprinkle with sugar and nuts. Cover tightly with plastic wrap; refrigerate 8 to 24 hours.
Remove from refrigerator; uncover dough and let stand 10 minutes. Bake at 375°F for 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Drizzle with Chocolate Glaze; cool in pan on wire rack. Cut into squares.
Chocolate Glaze: In a small bowl, combine 1 cup powdered sugar, sifted; 1 tablespoon unsweetened cocoa, and 1 to 2 tablespoons milk. Stir until smooth.
Serving Size: one square (1/24 of recipe)
Calories: 140; Total Fat: 4.5 g; Saturated Fat: 1.5 g; Cholesterol: 10 mg; Sodium: 105 mg;
Carbohydrates: 24 g; Dietary Fiber: 1 g; Protein: 2 g