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These yummy brownies are inspired by a certain lamp in "A Christmas Story." Be sure to have these easy Christmas cookies on hand when you watch it this holiday season!


Milk Chocolate Stocking Brownies



  • Preheat oven to 325°F. Line a 9-inch square baking pan with foil, extending the foil over edges of pan. Coat foil with cooking spray. In a small bowl stir together flour, baking powder, and salt.

  • In a medium saucepan heat and stir butter, 1/2 cup of the milk chocolate pieces, and the unsweetened chocolate over low heat until melted and smooth. Cool slightly. Stir in sugar and vanilla until combined. Add eggs, one at a time, beating with a wooden spoon after each addition. Stir in flour mixture just until combined. Stir in remaining 1/2 cup milk chocolate pieces. Pour batter into the prepared baking pan, spreading evenly. Bake 25 minutes. Cool in pan on a wire rack.

  • Spread brownies with Caramel Frosting. Fill a small heavy resealable plastic bag with the melted chocolate. Snip off a small corner. Pipe chocolate in diagonal lines across the brownies. Give pan a one-quarter turn. Pipe remaining chocolate in diagonal lines across brownies forming a crosshatch pattern. Chill until set. Using the edges of the foil, lift uncut brownies out of pan. Transfer to a cutting board. Cut into bars.

To Store:

Place brownies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or refrigerate for up to 1 week or freeze for up to 3 months.

Nutrition Facts (Milk Chocolate Stocking Brownies)

314 calories; 15 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 53 mg cholesterol; 180 mg sodium. 56 mg potassium; 45 g carbohydrates; 2 g fiber; 38 g sugar; 3 g protein; 0 g trans fatty acid; 280 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 13 mcg folate; 0 mcg vitamin b12; 42 mg calcium; 1 mg iron;

Caramel Frosting



  • In a large mixing bowl beat softened butter with a mixer on medium until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in caramel ice cream topping and salt. Gradually beat in remaining 2 cups powdered sugar. Beat in enough milk to make of spreading consistency.



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