Texas Longhorn Touchdown Brownies Food

TEXAS LONGHORN TOUCHDOWN BROWNIES

Steps:

• In a 3-4 quart pan over low heat, stir butter with cocoa until melted.
• Off the heat, beat in sugar.
• Add eggs and vanilla; beat well.
• Add flour, pecans, and chocolate; mix well.
• Spread batter in buttered 9x13" pan.
• Bake in a 325 degree oven until top feels dry in center, about 35 minutes.
• Cool in pan.
• If baking ahead, wrap airtight when cool and hold up to a day.
• Cut into 12 to 16 pieces.

TOUCHDOWN BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Grease bottom only of foil with shortening or cooking spray.
• In medium bowl, stir brownie mix, chocolate syrup, oil, water and eggs until well blended. Spread in pan.
• Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.
• Using foil to lift, remove brownies from pan. With 3 1/2x2 inch football-shaped cookie cutter, cut brownies into football shapes. Pipe on decorating icing to look like football laces.

TEXAS BROWNIES

Steps:

• In a large mixing bowl, combine the flour and the sugar.
• In heavy saucepan, combine butter, shortening, coffee or water and cocoa.
• Stir and heat to boiling.
• Pour boiling mixture over the flour and sugar in te bowl.
• Add the buttermilk, eggs baking soda and vanilla.
• Mix well, using a wooden spoon or high speed on an electric mixer.
• Pour into a well buttered 17 1/2 by 11 inch jelly roll pan.
• Bake at 400F for 20 minutes or until brownies are done in the center.
• While brownies bake, prepare the frosting.
• In a saucepan, combine the butter, cocoa and milk.
• Heat to boiling, stirring constantly.
• Remove from heat and mix in the powdered sugar and vanilla, beat until frosting is smooth.
• Pour warm frosting over brownies as soon as you take them out of the oven.
• Cool.
• Cut into 48 bars.