3 eggs¾ cup all-purpose flour
1½ cups sugar
¾ Baker’s Best Margarine
¾ cup cocoa powder
¼ cup maple syrup
2 tbsps. corn oil
Chopped nuts
Fudge:
¼ cup +
2 tbsps. brown sugar
½ cup white sugar
½ cup all-purpose flour
½ cup cocoa powder
2 cups Full Cream Milk
⅓ cup Baker’s Best Margarine
1 tsp. vanilla
Topping:
¾ cup chopped white chocolate
Fudge Brownies:
Preheat oven to 350ºF. Grease an 8” square pan. Set aside.
Beat eggs until light in color. Add sugar and flour and mix well until blended.
In a pan, melt margarine, cocoa powder, maple syrup and corn oil over low fire. Remove from heat and cool slightly. Stir into the egg mixture until blended. Fold in nuts and mix well.
Transfer mixture into prepared pan and bake for 25-30 minutes.
Fudge Icing:
In a double boiler, combine all dry ingredients, brown sugar, white sugar, all purpose flour and cocoa powder. Add milk, mixing well until smooth. Combine Baker’s Best margarine and vanilla and add to mixture. Stirring well until thick. Cool slightly.
To assemble: Spread fudge icing on top of brownies and sprinkle with chopped white chocolate.
