Stripe Brownies

Dip a chef knife in hot water and dry with a towel before each cut for sharp brownie edges. Wipe the knife clean and repeat.

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PREP TIME: 25 minutes

COOK TIME: 40 minutes

SERVINGS: 2

TOTAL TIME: 1 hour 5 minutes

Ingredients

Brownies

1 1⁄2 cups all-purpose flour

3 tablespoons unsweetened cocoa

1 teaspoon baking powder

1⁄2 teaspoon table salt

1 (10-ounce) package bittersweet chocolate morsels

1 cup butter, cut into pieces

1⁄3 cup whole milk

4 large eggs

2 cups granulated sugar

Milk Glaze

1 cup powdered sugar

5 teaspoons whole milk

1⁄8 teaspoon orange food coloring paste

Notes

Source of recipe: Rebecca Gordon, Buttermilk Lipstick

Instructions

Preheat oven to 350˚. Line bottom and sides of a 13-x 9-inch baking pan with foil, allowing 2-inches to extend over the sides; lightly grease foil.

Line bottom and sides of a 13-x 9-inch baking pan with foil, allowing 2-inches to extend over the sides; lightly grease foil.

Whisk together the first four ingredients in a small bowl. Set aside.

Microwave chocolate and butter in a large glass microwave-safe bowl at HIGH 1 1/2 minutes, stirring every 30 seconds until smooth. Whisk in milk.

Stir in eggs and sugar until blended; stir in flour mixture. Pour mixture into prepared pan.

Bake for 40 to 45 minutes or until a wooden pick holds a few moist crumbs.

Cool completely on a wire rack, about 1 hour. Lift brownies from pan, using foil sides as handles. Remove foil, and cut brownies into rectangles; place on a foil-lined half sheet pan.

Drizzle Milk Glaze over brownies to resemble tiger stripes.

Milk Glaze

Beat powdered sugar and milk with an electric mixer until smooth. Tint with food coloring paste.